Tag Archives: desserts

Mini chip snowball cookies

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These cookies are a huge hit. Messy, because of the powdered sugar, but a hit nonetheless. They are similar to a Mexican wedding cake/Italian wedding cookie/Russian tea cakes. I do not use walnuts, but do use mini chocolate chips. Regular size chocolate chips would not work. They would be too big.

Remember to scoop your powdered sugar, as well as your flour, from your bag into your measuring cup so you get the correct amount. Also, preheat your oven to 375 degrees for 20 minutes before baking. I baked mine for 10 to 12 minutes, no longer. You don’t want them to overbake and dry out.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 3/4 cup powdered sugar (scooped from your powdered sugar bag into your measuring cup)
  • 1 tbs vanilla
  • 3 cups flour (scooped from your flour bag into your measuring cup)
  • 1 cup mini chocolate chips

Directions- preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter and powdered sugar. Add vanilla. Fold in flour, one cup at a time. Mix in chips. Scoop out 1 1/3 tbs dough (I used a cookie scoop). Stagger on prepared sheet. Bake 10 to 12 minutes. Sprinkle warm cookies with powdered sugar. Cool completely. Sprinkle with more powdered sugar. Store in covered container.

Gingerbread men

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Gingerbread man

In the spirit of the season, I present another holiday cookie – gingerbread men. They can also be reindeer. You just flip the cookie upside down. The reindeer nose is the gingerbread man’s head and the antlers are his feet! You could even add a little cinnamon hot candy on the reindeer’s nose to make him a Rudolph!

Rudolph, but without his shiny red nose

I made these into sandwich cookies, so the filling recipe is at the end. You don’t have to do that, of course.

I did chill the dough overnight and took it about an hour before I was ready to bake. Mine always wind up large, probably because I don’t roll out the dough as thin as I should.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend preheating the oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients cookies
  • 6 tbs butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 tbs water
  • 3 1/4 cups flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tps salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves

Directions – cream butter and brown sugar. Add egg and water. Blend in dry ingredients. Mixture will be crumbly so you may have to mix it for a while for it to come together. You may even need to add another tbs or 2 of water. Cover and chill.

Take dough out of fridge about an hour before baking cookies so the dough is easier to work with. In a floured surface, roll out the dough with a rolling pin to the thickness you want and cut with cookie cutters. Preheat oven to 325 degrees.

Line a cookie sheet with parchment paper and stagger cookies. Sprinkle with sugar.

Bake 8 to 9 minutes. Cool completely.

  • Filling
  • 1/4 cup butter melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – in a bowl, blend butter and powdered sugar. Stir in vanilla. Add enough milk to get the consistency you want and spread between two cookies. Store in covered container.

Thanks for stopping by today. I wish you peace, joy and love.

Chocolate cheesecake with an oreo crust

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I asked Rob what he wanted for Thanksgiving dinner this year, and he said lasagna. He despises turkey and the rest of the Thanksgiving fixings, so the last few Thanksgivings I have worked and we have had lasagna for our dinner on 🦃day. And when it came to dessert, Rob requested chocolate cheesecake. I think I do pretty well, even though I am new to making cheesecakes. (Cheesecake factory has nothing to worry about though) 😉

I pre-baked the oreo crust for 10 minutes because that is what I see people recommending online for cheesecake crusts. Something about keeping the crust from getting soggy.

Here is a peek at the oreo crust
  • Crust ingredients
  • 24 oreos, finely crushed
  • 1/4 cup butter, melted

Preheat oven to 300 degrees. Line the inside of a 10 inch springform pan with tin foil on the bottom and halfway up the sides. In a bowl, combine crumbs and butter. Press into bottom of prepared pan. Bake 10 minutes. While crust is in the oven, prepare cheesecake.

  • Cheesecake ingredients
  • 24 ounces cream cheese, softened (I used neufchatel, which is softer, less calories, and lower fat)
  • 14 ounce can condensed milk
  • 12 ounce semisweet chocolate chips, melted
  • 4 eggs
  • 1 tsp vanilla

In a bowl, beat cream cheese smooth. Add condensed milk. Blend in melted chocolate. Beat in one egg at a time. Stir in vanilla. Pour over crust. Bake 70 minutes at 300 degrees. Remove from oven. Cool completely. Store covered in fridge.

Thanks so much for stopping by today! Wishing you peace and happiness. And please, remember to be kind.

Brownie cookies sandwiches filled with cookie dough

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My favorite of all the sports postseason, is the nhl.  The level of excitement in the arenas and adrenaline from the crowds, plus the stress of overtime,  when if your team is not playing, can not be beat. l love football, but  playoff hockey is another animal.

What better way to celebrate than with cookies that look like pucks!  So I made these and filled them with cookie dough filling.  You could also do peanut butter or vanilla or chocolate.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. No need to chill this dough. It doesn’t spread too badly. Also, preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Brownie cookies ingredients
  • 6 tbs butter
  • 2 1/2 cups chocolate chips (I used a combo of dark and semisweet)
  • 2 cups sugar
  • 6 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp salt

Directions – preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a microwave safe bowl, melt butter and chips in 40 second increments until you can stir smooth. Blend in sugar. Add vanilla and eggs. Fold in flour, baking powder and salt. Mixture will be thick. Scoop out 2 tbs dough. Stagger on prepared cookie sheets.

Bake 9 to 11 minutes. Cool completely.

  • Filling ingredients
  • 11 tbs butter,melted
  • 2 1/2 cups powdered sugar
  • 1/2 cup flour
  • 1 tsp vanilla
  • 3 to 4 tbs heavy cream

Directions – blend butter, powdered sugar and flour. Add vanilla. Mix in enough heavy cream to get the consistency you want. Spoon between 2 cookies. Store in covered container.

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

Perfectly puffy triple chip cookies

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I know most people don’t love cooler weather, but honestly, I am ok with it because the puffy cookies are back! (Also my hair is less of a battle to straighten). Today, I present puffy triple chip cookies, featuring semisweet, milk chocolate and white chocolate chips.

I used butter flavor crisco in this recipe, as well as cornstarch.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the mounds of dough for at least an hour to prevent spreading. And preheat your oven for 20 minutes, so it cycles to the right temp.

  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3.4 oz instant pudding mix
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – in a bowl, using a wooden spoon or rubber spatula, cream butter crisco, brown sugar and sugar. Add eggs. Mix in vanilla and pudding mix. Blend in flour, baking powder, baking soda and cornstarch. Blend in chips. Scoop out 1/4 cups of dough and form into mounds. Chill at least an hour in the fridge. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake at 350 degrees for 11 to 13 minutes. The bottoms will be lightly browned. The tops will be a little gushy, but will firm up as they cool and set overnight.

Store in covered container.

Thanks for stopping by today! Go Bills!

Oreo magic cookie bars (hello dollies)

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My hubby, who is certainly not a huge fan of coconut, asked if I could make “junk bars,” a treat he saw at a local bakery. I had no idea what they were. He said they had a brownie oreo crust and had coconut. A Yahoo search (yup I utilize yahoo) turned up nothing. So I wondered if he meant Hello dollies/magic cookie bars. So instead of a gram cracker crust, I used an oreo crust. They are very easy to put together. And you can have a very sweet treat in no time!

I used a food processor to crush the oreos. You could also put them in a freezer bag and crush them with a rolling pin.

  • Ingredients list
  • 20 oreos, finely crushed
  • 4 tbs butter, melted
  • 1/2 cup white chocolate whips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 14 oz can condensed milk (no substitutions)
  • 1 cup coconut
  • 12 oreos, finely crushed

Directions – preheat oven to 350 degrees. Line an 8×8 pan with tin foil. In a bowl, combine butter and 20 crushed oreos. Press into prepared pan. In a bowl, combine the 3 kinds of chips, condensed milk, coconut, and the remaining 12 crushed oreos. Spread over crust. Bake 25 to 28 minutes. Cool completely. Store in covered container.

The puffy cookies are back!

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After a few batches of my chocolate chip cookies turning out waaaaaayyyy flatter than I prefer, the puffy cookies are back! I head read about using more baking powder to have cookies be puffer and more baking soda for flatter cookies. So, I used all baking powder here and am quite pleased!

Remember to scoop your flour from your flour bag into your flour container so you get the right amount. Chill the individual mounds of dough to prevent spreading. Preheat oven to 400 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 2/3 cup butter, cold and shredded with a cheese grater
  • 1/2 cup brown sugar
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 1/2 cup mini m&ms

Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 1/4 cups of dough and form tall mounds. Chill a few hours in fridge or overnight. When ready to bake, preheat oven to 400 degrees for 20 minutes. Line a cookies sheet with parchment paper. Bake 9 to 11 minutes. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, joy and happiness. Remember to be kind. You never know what someone else is going through. You may need that same grace from someone else.

Puffy frosted chocolate cake mix cookies

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These are the exact opposite of my recently posted flatter than pancakes milk chocolate chip cookies. These chocolate cake mix cookies do not spread at all. If you want them flattened, you can do just that… put some flour on your fingers before doing so. 🙂

These are super easy. Just a cake mix, melted butter, and eggs. I tossed in 1 cup of chocolate chips. I also frosted them. But you could sprinkle powdered sugar on top of warm cookies instead, if you prefer.

Preheat your oven to 350 degrees before baking so it cycles to the right temp. Don’t overcook these either. You do not want a dry cookie. They will continue to bake on the cookie sheet after removed from the oven.

  • Ingredients
  • 15.5 oz chocolate cake mix (i used devil’s food)
  • 5 tbs butter, melted
  • 2 eggs
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine cake mix, melted butter and eggs. Stir in chips. Line a cookie sheet with parchment paper, scoop out 3 tbs of dough and form mounds. Stagger cookies on prepared sheet – a row of 2, a row of 1, a row of 2, a row of 1, a row of 2. You can fit 6 or 8 on a sheet, depending on the size of a sheet. Bake 10 to 14 minutes. You don’t want the bottoms too brown. Cookies will still continue to bake on sheet after removed from oven. Cool completely.

  • Frosting ingredients
  • 3 tbs butter softened
  • 3 tbs baking cocoa
  • 1 tbs corn syrup (or honey)
  • 1 cup powdered sugar
  • Milk

Directions – combine butter and cocoa. Add corn syrup. Mix in powdered sugR. Add milk, 1 tbs at a time, until you get the consistency you want. Frost cookies. Store in covered container.

Thank you so much for stopping by! I wish you a day filled with peace, happiness, and joy. Remember to be kind. We need more kindness!

Blackout Brownies

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Blackout brownies

As we close out another week, I thought blackout brownies would be a good treat to bring into work. Rob gave them a 👍 and I think my work friends will enjoy them too.

Remember to scoop your flour and baking cocoa from their containers into your measuring cup so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp. And right after taking brownies out of the oven,make the frosting. I frosted the brownies while still warm.

A little messy, but good!
  • Ingredients
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup (or honey)
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/3 cup black cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees so it cycles to the right temp. Line an 8×8 baking pan with parchment paper and spray with baking spray. In a bowl, combine butter, sugar, brown sugar, and corn syrup. Mix in eggs and vanilla. Fold in dry ingredients. Add chips. Spread evenly into pan. Bake 20 minutes. Remove from oven. Now, onto the frosting!

  • Frosting ingredients
  • 3 tbs butter, softened
  • 3 tbs black cocoa
  • 1 tbs corn syrup (or honey)
  • 1 cup powdered sugar
  • 2 to 3 tbs milk

In a bowl, combine butter and baking cocoa. Add corn syrup then powdered sugar. Add milk, one tbs at a time, until you get the consistency you want. Frost warm brownies. Let them cool completely and store in covered container.

Thanks for stopping by today! I wish you a wonderful day, filled with happiness, peace and love.

Chocolate peanut butter chip cookies

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I have made a LOT of chocolate chip cookies (or some version of them) lately and was looking to break out of the box. I noticed I had some Reese’s peanut butter chips among my morsels collection, and thought I would put them in some large chocolate cookies. So here is that recipe.

Remember to spoon your flour and cocoa from their bag or container into your measuring cup so you get the correct amount. If you directly pour into the measuring cup, it gets packed in, and you can wind up with a dry cookie. Also, chill the mounds of cookie dough for a few hours to prevent spreading of the cookies in the oven. And, preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup, so you get the right amount)
  • 1 cup unsweetened baking cocoa (scooped from your container into your measuring cup)
  • 1 tbs cornstarch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 bag peanut butter chips

Directions – cream butter, sugar and brown sugar. Mix in eggs and vanilla. Fold in dry ingredients. Blend in chips. Scoop out 1/4 cups of dough. Chill in fridge a few hours. Preheat oven to 350 degrees for 20 minutes so it cycles to the right temp. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheer – a row of 2, a row of 1, a row of 2, a row of 1 (I fit 6 or 8 on a sheet, depending on size of sheet). Bake 10 to 12 minutes (no longer. You don’t want the bottoms to burn). Cool completely. Store in covered container.

Thanks so much for stopping by! I wish you a day filled with peace, joy and happiness!

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