Listen to the most recent episode of my podcast: Homemade Reese’s eggs https://anchor.fm/christine-lisi/episodes/Homemade-Reeses-eggs-ermose
Tag Archives: dessert
Brownies topped with homemade Reese’s
I didn’t want to bring in “just brownies” for work… I just saw a commercial for Reese’s eggs (which, honestly, are the best candy ever)… So I decided to make a homemade version of them and put them on top of the brownies. You can use any brownie recipe you want (even a mix is fine). You can also search my website for ideas. Rob would advise that you add a cup of chocolate chips, to make them even better.
- Ingredients
- 1 8×8 pan of brownies, baked and cooled completely
- 1/4 cup butter
- 1 cup peanut butter
- 1/4 cup brown sugar
- 1 cup of powdered sugar
- 1 cup milk chocolate chips
- 1 tbs vegetable oil
Directions – in a saucepan, combine butter, peanut butter and brown sugar. Cook and stir over low/medium heat just until it bubbles. Remove from heat. Add powdered sugar. (You way want to add more powdered sugar, depending on the texture you want. If you can too much powdered sugar, you can add milk, 1 tsp at a time, to fix that). Cool 15 to 20 minutes or until you find it cool enough to handle. Scoop out tbs and place on top of brownies. Melt chips in a microwave safe bowl, in 30 second increments until you cam stir smooth. Mix in oil. Spoon on top of brownies. Store in coveres container.
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Browned Butter Blondies with chocolate chips
I went with a twist on blondies by browning the butter, as opposed to just melting it. Browned butter gives a little different flavor, and a very, very good one at that. It is simple to make – just put it in a pan over low to medium heat, stirring occasionally, until you see little brown specs in it.
One reminder, don’t bake longer than 20 minutes or they will dry out. They will be just fine after 20 minutes, even,if they seem underdone.
- Ingredients
- 1/2 cup butter, browned
- 1 egg
- 1 cup brown sugar
- 1 tbs vanilla
- 1 cup flour
- 1/4 tsp salt
- 1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tinfoil and spray foil with baking spray. Combine browned butter and brown sugar. Add egg and vanilla. Stir in flour and salt. Mix in chips. Press into pan. Bake 20 minutes (no longer) cool completely. Store in covered container.
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Panic treats
These are what I call panic treats – something that I whip up quickly when I fear the original amount of treats I have made to bring somewhere are not enough. (It’s a sickness, I know. But, I can’t be the only one who does this). I would rather bring too much, rather than too little. So these are Graham cracker sugar bar Smores. I wanted some wow factor, so I went beyond my sugar cookie mix. I tossed in some graham crackers, and topped the bars with marshmallow fluff and melted chocolate chips. Treats #4 for tomorrow for ESPN Radio
- Ingredients
- 1 sugar cookie mix
- 1 cup crushed Graham crackers
- 1 cup butter, melted
- Marshmallow fluff
- 1 cup chocolate chips
- 1 tbs vegetable oil
Directions – preheat oven to 375 degrees for 20 minutes. Line an 8×8 pan with tin foil. In a bowl, combine cookie mix, butter and Graham crackers. Press into bottom of the lined pan. Bake 15 to 17 minutes (edges will be lightly golden). Spoon some fluff on top of warm bars. In a microwave safe bowl, melt chips and oil in 30 second increments until you can stir smooth. Spread on top,of fluff layer and swirl together. Cut before chocolate layer hardens. Cool completley. Store in covered container.
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Chocolate chip cookies, honoring hockey
Dear friends, I present yet another chocolate chip cookie recipe. I have dozens (yes, that is with an “s”) in my arsenal because that is the number one request of my husband for a treat. And it is not in me to make the same recipe each time, so I mix it up. These cookies are thick and soft and filled with mini chocolate chips. I used mini chocolate chips because they are what I could get to. Gracie was sleeping in front of the cabinet where I keep the 72 ounce bag of Nestle Chocolate chips, so instead of disturbing her, I opted for another type of chip. Worked out just fine. As you can see, the cookies look, well, like hockey pucks. They do NOT taste like them. 🙂 A few reminders – scoop your flour from your container into your measuring cup so you get the right amount./ If you pour the flour directly in, you can get to much and wind up with a dry cookie. These cookies need to be put in the freezer for an hour or two so they can keep their nice shape. And, preheat your oven to 350 degrees for 20 minutes before baking so the oven is the right temerature. (an old trick from the kind LG repairman, Stanley).
- Ingredients
- 1/2 cup butter, softened (I ran out of patience, as usual, and used a cheese grater to speed up the process)
- 1 cup crisco
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tbs vanilla
- 1 tbs cornstarch
- 1 tsp baking soda
- 2 cups plus 3 tbs flour
- 1 cup mini chocolate chips
Directions – Cream butter, Crisco, sugar and brown sugar. Add egg and vanilla. Fold in dry ingredients. Mix in chips Scoop out 1/4 cups of dough. Freeze dough for at least an hour or two. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Stagger frozen cookies on sheets. Bake 12 to 15 minutes. Cool completely. Store in covered container.
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Happy Valentine’s Day!
Happy Valentine’s day! This is a heart shaped fudgy brownie topped with milk chocolate ganache. I know, my decorating skills are not good, but I tried. 😁
This recipe is super simple. You can add cut up candy in the batter or in top,of the ganache or frostinf if you want as well. If ganache (which honestly, is just a fancy word for melted chocolate with heavy cream), is not your thing, you can leave the brownies plain, sprinkle with powdered sugar or use whatever frosting you want. I used one my two heart shaped cake pans, but you can them in an 8 or 9 inch Square cake pan. Remember to spoon your flour from your flour container into your measuring cup to get the correct amount. Also preheat your oven for 20 minutes before baking, to get your oven to the right temperature.
- Ingredients
- 3/4 cup butter, melted
- 1 1/2 cups sugar
- 2/3 cup baking cocoa
- 3 eggs
- 2 tsp chocolate or vanilla extract
- 1 cup flour
- 1 tsp salt
- 1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Line a baking pan with tin foil and spray with baking spray. Combine butter and sugar. Add cocoa. Blend in eggs, beating one at a time. Mix in extract. Fold in flour and salt. Blend in chips. Spread into pan. Mixture will be thick. Bake 20 to 25 minutes or until a toothpick inserted,in center comes out with a few crumbs. Cool completley.
- Ganache ingedients
- 1/2 cup heavy cream
- 1 1/2 cups chocolate chips (I used milk chocolate)
Directions – heat cream in a microwave safe bowl for 45 seconds. Pour over chips. Let sit 5 minutes. Stir smooth. Pour over brownies. let ganache set. Store in covered container.
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Quadruple layer cookie cake
Yup, you read that right. Quadruple layer cookie cake. It was what I had planned to make if the Bills were in the Super Bowl. And even though they came up a game short, I made this cake anyways because it is the Super Bowl. The NFL is the one sport that managed to get through it’s entire season without a single cancelled game. For this treat, I went with a peanut butter cookie layer, flourless brownie layer, chocolate chip cookie layer and a sugar cookie layer. I used a marshmallow fluff frosting. I actually make the peanut butter, sugar and chocolate chip cookie doughs the day before and took them out of the fridge about an hour before baking to get them to room temperature so they were easier to press into the pans. If you use a 9 inch cake pan, your baking time will be less. Remember to preheat your oven to 350 degrees for 20 minutes before you start baking. And make sure you don’t overbake your cookie cakes. This cake is quite heavy, so make sure your container is sturdy. You may have to hold it from the bottom when transporting it, or cut the cake ahead of time.
- Peanut butter cookie ingredients
- 1/2 cup Crisco or butter, softened
- 3/4 cup peanut butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tbs milk
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. Ina bowl, cream crisco/butter and peanut butter. Mix in brown sugar and sugar. Add egg and milk. Stir in dry ingredients. Press into prepared pan. Bake 20 minutes (will be lightly golden around the edges). Cool completely
- Flourless Brownie cookie layer
- 6 tbs butter
- 3/4 cup dark chocolate chips
- 2 eggs
- 2/3 cup sugar
- 1/4 cup baking cocoa
- 3 tbs cornstarch
- 1/2 tsp salt
Directions – line a round 8 inch cake pan with parchment paper and spray with baking spray. Melt butter and chocolate chips in 40 second increments until you can stir smooth. Add eggs and sugar. Blend in cocoa, cornstarch and salt. Spread into prepared pan. Bake for 20 minutes (toothpick inserted into center comes out with a few moist crumbs). Cool completlely
- Chocolate chip cookie layer
- 1/2 cup butter, softened
- 1/4 cup Crisco
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 yolk
- 2 tsp vanilla
- 3/4 tsp baking soda
- 2 tsp Cornstarch
- 1 2/3 cup flour
- 1 cup chocolate chips
Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. cream butter, Crisco, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips. Press into prepared pan. Bake 20 to 23 minutes (will be dark golden on top. May seem a little doughy, but will firm up. You can also firm it up by popping it in the fridge too for a bit. Cool completely.
- Sugar cookie layer ingredients
- 1/2 cup butter, softened
- 1/4 cup plus 2 tbs oil
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 tbs vanilla
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 2 1/4 cups flour
Directions – line an 8 inch round pan with parchment paper and spray with baking spray. mix butter, oil, sugar and powdered sugar. Add egg and vanilla. Blend in dry ingredients. Press into prepared pan. Bake 20 minutes. (Will be light golden around the edges.) Cool completley.
- Frosting/filling ingredients
- 1 cup butter, softened
- 2 cups marshmallow fluff
- 4 cups powdered sugar
- Heavy cream or milk
Directions – cream butter and fluff. Slowly blend in powdered sugar. Add enough milk or cream to get the consistency you want. Assembly instructions below.
You can leave the cake as it is above, or frost the entire thing. I opted to frost the entire thing. 😁. Store in covered container.
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Dark chocolate triple chip cookies
For the first time in many weeks (maybe 20), there is no football! But I still,felt the need to bring something to work on a Monday (ahead of this nor’easter), so I decidedto go with dark chocolate cookies. I picked up a monster size bag of dark chocolate chips from bjs, along with a large bag of semisweet chips! One can never have too many bags of chocolate chips!
- Ingredients
- 3 tbs butter
- 2 1/4 cups dark chocolate chips
- 3 eggs
- 3/4 cup sugar
- 1 tbs vanilla
- 1/4 cup plus 2 tbs flour
- 1/4 tsp plus 1/8 tsp baking powder
- 1/4 tsp salt
- 1/3 cup milk chocolate chips
- 1/3 cup,semisweet chocolate chips
- 1/3 cup dark chocolate chips
Directions – Melt butter and 2 1/4 cups dark chocolate chips in 30 second increments until you can stir smooth. Add eggs and vanilla. Plenty in dry ingredients. Fold in chips. Mixture will be quite soft. Scoop out 1/4 cups of dough, place on a flat surface and chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes. Line a sheet with nonstick baking liners. You likely will have to use a spatula to scrape dough from your flat surface to your baking sheets. Bake 10 to 12 minutes. They will be slightly gooey in center. They will continue to bake on cookie sheet once removed from oven. Sprinkle warm cookies with powdered sugar. Store in covered container.
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Chocolate chip cookies version 563
A request came in after work for chocolate chip cookies. I pulled out this one that uses bread flour. They give them bottom and edges of each cookie a different, but nice texture because of the bread flour. They spread out a little more than I prefer, but I chalk that up to the dough not chilling in the fridge for at least a few hours. I made 9 large cookies, using 1/4 cups of dough. Remember to spoon your flour into your measuring cups to get the correct amount and to preheat your oven to 20 minutes before baking.
- Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tbs vanilla
- 1 1/2 cups bread flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-2 tsp water (opt)
- 1 cup chocolate chips
Directions – cream butter, sugar and brown sugar. Add egg and vanilla. Stir in dry ingredients. If dough seems too dry, add a tsp or two of water. You may have to mix dough with your hands to get it to come together better. Fold in chips. Scoop out 1/4 cups of dough. chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 10 to 13 minutes (there will be light golden patches on top). Cool completely. Store in covered container.
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Sunday cookies
As I continue to lose my mind with more than 3 hours to kickoff for the Bills-Chiefs game, I made cookies because I needed something to do. I made these using a sugar cookie mix, threw in some peanut butter, valentine red m&ms, and mini chocolate chips. Some are stuffed with oreos, others with a Reese’s peanut butter Cup. These will be victory Monday cookies if the Bills win, if not they, sadly, will merely be cookies.
- Ingredients
- 1 sugar cookie mix
- 1 egg
- 1 tbs water
- 1/2 cup butter, softened
- 3/4 cup peanut butter
- 1/2 cup m&ms
- 1/2 cup mini chips
- Oreos, peanut butter cups
Directions- combine sugar cookie mix, egg, water, and butter. Blend in peanut butter. Mix in candy and chocolate chips. Scoop out 2 tbs dough and divide in half. Flatten one half, place oreo/reese’s on top. Flatten other half and place on top of oreo/reese’s. Seal edges. Chill a few hours or overnight. Preheat oven to 375 for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 10 to 12 minutes. Cookies will seem a little underdone. They should be lightly golden on the bottom. Cool completely. Store in covered container.
cookies by christine 