Tag Archives: dessert

Suzy Q brownies

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I had some leftover hostess fluff filling and hostess squiggle dough after making Rob’s hostess cupcake birthday cake, so I decided to use it by making some Suzy q brownies.   You can use whatever brownie recipe you want (or peruse my blog for some) or use a mix.

For my ESPN Radio friends laboring tomorrow on Labor Day, these are for you

  • Ingredients list
  • 1 brownie recipe baked in a 9×13 pan and cooled
  • Topping ingredients
  • Milk chocolate chips
  • 1 tbs vegetable oil
  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Water or milk
  • Squiggle ingredients
  • 1/4 cup butter softened
  • 1 -2 cups powdered sugar
  • 1 tsp vanilla
  • Water or milk

Directions – cut cooled brownies into squares and set aside.   In a microwave safe bowl, microwave chocolate chips and vegetable oil in 30 second increments until you can stir smooth.  Set aside while you make the filling.

For filling – in a bowl, cream butter and fluff, blend in powdered sugar.  Add milk or water, a tsp at a time until you get the consistency you want.  Spread between 2 cooled brownie squares. Top with melted chocolate chips.  Let chocolate harden up for an hour.

For squiggle – in a bowl, combine butter, powdered sugar,and vanilla.  Add water or milk, a tsp at a time to get the consistency you want.  Scoop into a zip lock baggie and cut out a corner.  Squiggle on top of hardened chocolate.  Store in covered container.

Chocolate chip cookie bars for Sara’s sweet 16

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Tomorrow is my goddaughter Sara’s sweet 16 birthday party.  When I asked her what I could bring, she asked for these.  Very simple to make.   I can’t believe she is 16 already.  Seems like yesterday, I met and held her for the first time.  Time goes by too fast!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed into a measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour, scooped from the flour bag into your measuring cup so you get the correct amount
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 375 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.   Set aside.  In a bowl, cream butter, shortening, sugar and brown sugar.  Add eggs and vanilla.  Fold in dry ingredients.   Mix in 1 1/2 cups chocolate chips.  Evenly spread in prepared pan.  Evenly sprinkle remaining 1/2 cup chocolate chips.  Gently press down on top of dough.  Bake  17 to 20 minutes (edges will be golden).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today.  I wish you a day of joy, peace and happiness.   If you make these, let me know how they turn out. 

Chocolate chip cookie topped brownies

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Instead of putting a brownie inside a chocolate chip cookie, I went with more of a brookie (brownie plus cookie) approach.  I made a recipe of a batch of brownies for a 9×13 pan, as well as a recipe for a batch of chocolate chip cookies.  I spread the brownie dough in the pan and then gently pressed blobs of cookie dough on top.  I probably took them out a little sooner than I should have, so I put them in the fridge after they completely cooled down to firm up a bit more.

For the cookie recipe, you will only need half of the dough to top the brownies.  I used the other half and stuffed them with oreos.  Also, I used some homemade maple syrup.  You can use honey or corn syrup.

Remember to scoop your flour and your cocoa from your bag/container into your measuring cup so you get the right amount.

  • Brownie batter ingredients
  • 1 cup butter, melted
  • 3/4 cup unsweetened baking cocoa
  • 2 1/4 cups sugar
  • 1/2 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1/2 tsp baking powder

Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, combine butter and baking cocoa.  Mix smooth.  Add sugar, salt, eggs (one at a time) and vanilla.  Blend in four and baking powder.  Evenly spread into prepared pan

  • Chocolate chip cookie dough ingredients (you will only need about half of this recipe.  Use the rest as you wish)
  • 1 cup butter, melted and cooled 10 minutes
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup maple syrup/corn syrup/honey
  • 3 1/4 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1-2 cups chocolate chips (I used milk chocolate for these)

Directions – in a bowl, combine butter, sugar, and brown sugar.  Add eggs, vanilla, and maple syrup.  Blend in dry ingredients.  Fold in chips.  Scoop out 2 tbs of dough and place on top of brown batter in pan.  Gently press down. 

Bake in oven preheated to 350 degrees for 30 to 35 minutes (toothpick inserted in brownie batter basically comes out clean).  (I would not bake longer than 35 minutes, though, because the edges may get too crispy.)  Cool completely. (If the brownies seem doughy after you cut them, pop them in the fridge, in a covered container.)  Store in covered container. 

Thanks so much for stopping by today!

XL chocolate cake

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I have a litany of baking items I rarely use – like a twinkie pan, whoopie pie pan, churr bake, cake pop maker and this 18×13 cake pan that I bought I long time ago for some reason.  So I put that 18×13 cake pan to use today and make a very large chocolate cake with chocolate frosting (hersheys recipe).  I am bringing in to work tomorrow for my espn radio friends working on Memorial Day.

You can also use a standard 9×13 pan, but obviously,  your cake will be thicker and take longer to bake (maybe check after 25 to 30 minutes, with the toothpick test)

  • Ingredients
  • 2 cups flour (scooped from flour bag into your measuring cups so you get the right amount)
  • 2 1/2 cups sugar
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp vanilla
  • 1/2 cup milk
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups hot water or coffee (coffee can bring out extra chocolate flavor)

Directions – line  a 18×13 pan with parchment paper.  Preheat oven to 350 degrees.  In a bowl, blend dry ingredients together.  Mix in milk, oil, eggs and vanilla.  Blend in coffee or water.  Pour into prepared pan.  Bake 20 minutes for 18×13 pan.  Check after 25 minutes for 9×13 pan (toothpick will come out with moist crumbs).  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, melted
  • 2/3 cup unsweetened baking cocoa
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vania

Directions – in a bowl, combine butter and cocoa.  Blend in powdered sugar and milk.  With a hand mixer, beat to desired consistency.  Blend in vanilla.  Frost cake.  Store in covered container.

Thanks for stopping by today.   Wishing you a day filled with peace,  love and joy!

Milk chocolate chip mini marshmallow bit cookies

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I went a little out of the box with this treat – milk chocolate chip cookies with mini marshmallow bits.  I thought they would be easier to use and less messy than mini marshmallows.  And they were!

I used a combination of cocoa powder and hot cocoa mix, but you can leave out the cocoa mix if you want.

Remember to scoop your flour and cocoa from their respective containers so you get the correct amount.  If you pour directly into the measuring cup, it gets packed in, and you end up with too much flour and dry cookies.  Yuck!

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 1 cup plus 2 tbs brown sugar
  • 1 cup plus 2 tbs sugar
  • 3 eggs
  • 3 1/4 plus 2 tbs flour
  • 1/2 cup hot cocoa mix
  • 3/4 cup plus 2 tbs unsweetened baking cocoa
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup mini marshmallow bits
  • 2 cups milk chocolate chips

Directions- in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs.  Mix in dry ingredients. Fold in chips and marshmallow bits.   Scoop out 1/4 cups of dough.  Chill and hour or two.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies.

Bake 10 to 13 minutes. Cool completely.  Store in covered container.

Thank so much for stopping by today.  Wishing you a day of peace, joy and love.  Remember to be kind. 

Peanut butter frosted Peanut butter bars

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For part 2 of the first round of the men’s NCAA tournament and the opening day of the women’s tournament,  I present peanut butter bars with peanut butter frosting and topped with some mini m&ms.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, preheat your oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 2/3 cup crisco
  • 3/4 cup peanut butter
  • 1/2 cup brown sugar
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, cream crisco, brown sugar, peanut butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Evenly spread into prepared pan.  Bake 22 to 26 minutes ( no longer).  Cool completely.

  • Frosting ingredients
  • 6 tbs  butter
  • 1/3 cup peanut butter
  • 1-2 tbs milk
  • 1 tsp vanilla
  • 2m3 cups powdered sugar

Directions – in a microwave safe bowl, melt butter and peanut butter 45 seconds to 1 minutes.  Add milk and vanilla.  Blend in powdered sugar.  Add more milk if you want a thinner consistency.    Frost bars.  Cut and store in covered container.

Thank you so much for stopping by today! I wish you a day of peace, happiness and love

Chocolate chip cookie dough cheesecake

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I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has   a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it.  He chose option b and the stuff he chose – chocolate chip cookie dough.  

Use a springform pan with this recipe.  I have 8, 9 and ten inch.  I went with the  nine inch pan this time.

The neufactel does make the cheesecake softer.  You can certainly use regular full fat cream cheese if you’d like.

**** I recommend lining your springform with tin foil and spraying it.  I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.  

  • Cookie dough ingredients
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 3 tbs milk
  • 1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 1 cup mini chocolate chips

Directions – in a bowl,  cream butter, brown sugar and sugar.  Add vanilla and milk.  Fold in flour.  Stir in chips.  Scoop out 1/2 tbs of dough.  Roll into balls.  Place on a tray and freeze at least 15 minutes.  As the doughs freeze, make your cheesecake

  • Crust ingredients
  • 3 cups finely crushed oreos
  • 2/3 cup sugar
  • 5 tbs butter, melted

Directions – line a 9 inch springform pan and spray with baking spray.  in a bowl, combine ingredients.  Press into prepared pan.  Place in fridge while you make cheesecake mixture

  • Cheesecake ingredients
  • 32 oz cream cheese, softened
  • 1 cup sugar
  • 2 tbs flour
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 yolk
  • 1 tbs vanilla

Directions- remove cookie doughs from freezer and set aside.   Remove cookie crust from.fridge and set aside.  in a bowl, cream sugar, flour and cream cheese.  Add heavy cream.  Blend in eggs, yolk and vanilla.  Mix in cookie doughs.  Spread evenly over cookie crust.  Place cookie sheet in oven and Place cheesecake in springform pan on top.  Bake 55 to 60 minutes.  Edges will be golden, middle will be a little wobbly.  Turn oven off.  Leave door ajar.  Let cheesecake stay in oven for one hour.  Remove from oven and cover.  Place in fridge for an hour.  Remove from springform pan.   Store in fridge.  This keeps for about a week.

Thanks so much for stopping by today!   Wishing you a day filled with peace, love and joy.

Crushed Golden Golden Oreo Cookies topped with Melted Hershey Kisses

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Stepping up my game for NFL Divisional Playoff football friday tomorrow.  I made homemade hostess cupcakes and these crushed Golden oreo cookies.  really, it’s a basically cookie recipe with crushed Golden oreos mixed in. And I topped them with melted chocolate.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling these overnight to keep them puffy as they bake. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 6 tbs brown sugar
  • 1/2 cup powdered sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 6 tbs cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 24 golden oreos, finely crushed

Directions – in a bowl, cream butter, sugar, brown sugar, powdered sugar and oil. Blend in eggs and vanilla. Mix in dry ingredients. Fold in crushed oreos. Scoop out 1/4 cups of dough. Chill a few hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies like below

Bake for 12 to 14 minutes. They will seem a little underbaked on top, but it is ok. They will continue to bake after you remove them from oven. Cool completely. Top with melted chocolate chips or hershey kisses. Store in covered container.

Wildcard victory treats

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Go Bills!

Happy Tuesday! I wasn’t planning on baking for today for the Bills wildcard win over the Steelers, but Rob thought I should. 😉 so last night, around 9:15 pm, I made blackout brownies. These use black cocoa (which I got on Amazon). You probably could use regular unsweetened baking cocoa too.

Remember to scoop your flour and cocoa from your container into your measuring cup so you get the correct amount. Also preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

I actually frosted these warm and they turned out just fine.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup (or honey)
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 2/3 cup black cocoa
  • 1/2 tsp baking powder
  • 1/2 tso salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and spray with baking spray. In a bowl, combine butter, sugar, brown sugar and corn syrup. Add eggs, one at a time, and vanilla. Blend in dry ingredients. Fold in chips. Evenly spread into prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely.

  • Frosting ingredients list
  • 3 tbs butter, melted
  • 3 tbs black cocoa
  • 1 tbs corn syrup
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 to 3 tbs milk

Directions – in a bowl, Combine butter and cocoa. Add corn syrup, powdered sugar and vanilla. Blend in enough milk to get consistency you want. Frost brownies. Store in covered container.

Black Cocoa Whoopie pies

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For the final nfl regular season weekend, I am providing 2 treats for tomorrow morning at ESPN Radio. These are black cocoa whoopie pies. Black cocoa is used in oreos, so these taste like soft oreos. And I made an oreo like filling too. Woo hoo.

A reminder to scoop your flour/baking cocoa/powdered sugar from your container into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Whoopie pie ingredients
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tbs water
  • 1 tsp vanilla
  • 2 cups flour
  • 1/4 cup baking cocoa
  • 2 tsp baking powder
  • 2 tbs cornstarch

Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. In a bowl, cream butter and sugar. Add eggs, water and vanilla. Blend in dry ingredients. Scoop out 1.5 to 2 tbs dough (I used a cookie scoop) and stagger on prepared cookie sheet. Bake 10 to 11 minutes (no longer so they don’t dry out. Cool completely.

  • Filling mixture list
  • 1/4 cup crisco
  • 1 1/2 to 2 cups powdered sugar
  • 1 tbs sugar
  • 1 tsp vanilla
  • 2 tbs water (or more)

Directions – in a bowl, blend ingredients well. Spread between 2 cookies.

Store in covered container. Thanks for stopping by today! I’m hoping my Bills have a playoff spot clinched before we kick off against the Dolphins Sunday night.