Tag Archives: egg

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.

Nutter butter peanut butter cookies topped with melted hershey kisses

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Part 2 of my treats for the annual day of giving are nutter butter peanut butter cookies. They are peanut butter cookies with crushed nutter butters added. I have done something similar with oreos.

  • Ingredients
  • 1/2 cup butter flavor crisco (or softened butter)
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 3 tbs brown sugar
  • 1/4 cup powdered sugar
  • 1/3 cup plus 2 tbs oil
  • 1 egg
  • 2 tbs water
  • 1 1/4 cups flour
  • 3 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp cream of tartar
  • 24 nutter butters, finely crushed in a food processor

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, cream butter crisco, peanut butter, sugar, brown sugar, and powdered sugar. Blend in oil, water, and egg. Fold in dry ingredients and crushed nutter butters. Scoop out 2 to 3 tbs of dough and form domes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 8 to 9 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.

Thank you for stopping by today. If you are able to help in the v foundation’s fundraising efforts to fight cancer, visit v.org

Browned butter chocolate chip bars

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Tuesday is the annual day of giving, which encourages people to do good. Tuesday is also the start of V Week at ESPN to raise money for cancer research. If you can help, go to v.org to donate.

For part of my effort to put good into the world, I made browned butter chocolate chip bars. Very easy to make. Remember to preheat your oven to 350 degrees for 20 minutes before baking. Scoop your flour from your flour bag into your measuring cup so you get the right amount.

Some decided to cut into the bars

To brown your butter, put it in a pan and melt over low heat, keep cooking it until you see light brown specs. Then immediately remove from heat.

  • Ingredients
  • 1/2 cup butter, browned and cooled 10 minutes
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup chocolate chips

Directions – line and 8×8 pan with tin foil and spray with baking spray. Preheat oven to 350 degrees. In a bowl, combined browned butter, brown sugar, egg, and vanilla. Blend in flour and salt. Fold in chips. Spread evenly into prepared pan. Bake 20 minutes (no longer). Cool completely. Store in covered container.

Thanks for stopping by today. Remember to put some good out into the world.

You know what would make things better right now?

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Does a cookie solve all problems?

That was the question my husband asked me after I got home from work and after the Bills lost by 5 in London and both lineback Matt Milano and defensive lineman Da’Quan Jones left with injuries. And they could both be out a while. Rob’s answer to all this was “chocolate chip cookies.” As soon as he said cookies, Gracie ran in and sat at my feet, like the good pup she is, as if to say “yes, mama, cookies make everything better. I do not agree, but I did make cookies. And yes,chocolate chip ones. Honestly, I am still mad about the loss, but someone will enjoy these damn cookies.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Freeze the dough for an hour or chill for a few hours to prevent spreading. And preheat your oven to 375 degrees for 20 minutes before baking so the oven cycles to the right temp.

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 3/4 cup bread flour
  • 2 tsp baking powder
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter flavor crisco, brown sugar and sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form tall cylinders. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake 14 to 16 minutes. Edges will be golden. Middle may be soft,but remove from oven. Cool completley. Chill in fridge to help cookies firm up. Store in covered container.

Thanks for stopping by today! I wish you a day of peace, joy and happiness.

Happy NFL Opening night

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For opening night in the NFL tomorrow, I present smores cookies. They are a graham cracker cookie, topped with a fluff frosting and melted hershey kisses. These cookies spread out more than I wanted because I didn’t have time to chill them. The graham cracker cookie is really a chocolate chip cookie without the chips. I also took out a little flour and added crushed graham crackers. I used a range for the flour because I think adding a little more could prevent the spreading.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Pouring the flour directly from the bag packs it in. It’s too much flour, and you get a dry cookie. Also preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Cookies ingredients
  • 3/4 cup butter, cold, and shredded or cubed
  • 1/4 cup sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 -2 cups flour (
  • 1/2 cup graham cracker crumbs
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in rest in ingredients. Scoop out 2 tbs dough and form tall mounds. Chill a few hours. Preheat oven to 350 degrees for 20 minutes vefore baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 12 to 14 minutes. They will seem a little underbaked on top, but they will be fine. Cool completely.

  • Frosting ingredients
  • 1/4 cup butter
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Milk (enough to get the consistency you want)

Frost cookies and store in covered container.

Now to figure out what I make for the Bills opener Monday!

Browned butter/Reese’s pieces/mini M&M chocolate cookies

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It is hot and humid today, so why not fire up the oven? 😁 I used browned butter in these because I wanted to speed up the process, as opposed to waiting for the butter to soften to room temp. Browned butter is pretty easy – put it in a pan and cook over low-medium heat, stirring occasionally, just until you see brown specks form. Then immediately remove from heat. I also opted to use Reese’s pieces and mini m&ms, but use whatever mix-ins you want.

Some tips – Remember to scoop your flour directly from your flour bag into your measuring cup so you get the right amount. Chill the individual mounds of dough for a few hours to help prevent spreading. Preheat oven to 350 degrees for 20 minutes when you are ready to bake so it cycles to the right temp.

  • 3/4 cup butter, browned
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup Reese’s pieces
  • 1/3 cup mini m&ms
  • Directions – place butter in a pan and cook over low -medium heat until melted and just until brown specks form. Remove from heat and pour into bowl to cool for for 10 to 14 minutes. Add brown sugar and sugar to butter. Mix in eggs and vanilla. Fold in dry ingredients. Mix in candies. Scoop out 1/4 cups dough. Chill in fridge, or freeze, for a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on the sheet, as seen below.

Bake at 350 degrees for 10 to 12 minutes. Cool completely. Store in covered container.

Thanks so much for stopping by today. Remember to be kind. We all need kindness in our lives – in terms of giving and receiving!

Browned butter Triple Chip Cookies (aka “the Franks”

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Browned butter triple chip cookies

I got a request for the triple chip cookies from my hubby. I looked through my collection of chocolate chip cookie recipes and came across one using browned butter and bread flour. Browned butter is pretty simple to do. Just put your butter in a pan, cook it over medium heat, stirring occasionally, until you see little brown specs. You should let it cool down for 5 minutes or so. I was in a hurry and didn’t.. so some of my chips marbled. I think the cookies are still good. I have not made these with all purpose flour, so I am not sure how they would turn out.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you pour it, it gets backed in and your cookies might turn out dry. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, browned and cooled 5 minutes
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1 tbs heavy cream or milk
  • 2 1/4 cups bread flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch ingredients.
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup semisweet chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Combine butter, sugar and brown sugar. Mix in egg, yolk, vanilla and cream or milk. Fold in dry ingredients. Mix in chips. Scoop out 3 tbs of dough and stagger on prepared sheets.

This is how I stagger my cookie dough

Bake 10 to 11 minutes (no longer) cool completely. Store in covered container.

Have a wonderful day. And remember to be kind! We are all dealing with something and your kindness may be just what someone needs that day!

Triple Chip Mudslide cookies

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Triple chip Mudslide cookies

These are a wonderful cookie – fudgy, soft and made with three kinds of chips – semisweet, milk chocolate and dark chocolate. They stayed nice and puffy too, which I love. Flat cookies are not my bag.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Don’t directly pour from the bag into the measuring cup). I recommend chilling the scooped out dough for a few hours to prevent cookies from spreading. I also recommend you preheat your oven to 325 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/4 cup chocolate syrup
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 cup baking cocoa
  • 1/3 cup milk chocolate chips
  • 1/3 cup white chocolate chips
  • 1/3 cup semisweet chocolate chips

Directions – in a bowl, combine butter, sugar and brown sugar. Add egg, yolk, and vanilla. Fold in chocolate chips. Blend in dry ingredients. (You may need to use your hands to mix it all together if your mixer can’t get it done. Stir in chips. Scoop out 2 tbs of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 325 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 11 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today! I hope you have a day filled with peace and joy. And remember to be kind. Your kindness may be just what some one needs.

Triple chip olive oil cookies

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Another chocolate chip cookie recipe for you. These feature semisweet, white and milk chocolate chips. I used olive oil instead of butter.

Scoop your flour from your flour bag into your measuring cup so you get the right amount. Once you add the dry ingredients, you may want to use your hands to mix the dough. Also use your hands when you mix in the chips.

If you decide to chill the dough, I recommend scooping the mounds of dough out first. It will be difficult to scoop out chilled dough. I am a big believer in chilling cookie dough to keep cookies puffy.

  • Ingredients
  • 1/2 cup olive oil
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tbs water
  • 1 1/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup white chocolate chips
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup milk chocolate chips

Directions – mix olive oil, sugar and brown sugar. Stir in egg, yolk and water. Blend in dry ingredients, using your hands. Mix in chips, using your hands. Scoop out 2 tbs of dough and form tall mounds. Chill. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. Bake 10 to 12 minutes (you will see golden patches on top). Store in covered container.

Perfectly puffy!

Thank you for stopping by!

Reese’s stuffed cake mix cookies

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Reese’s stuffed cake mix cookies

I am bringing in 3 treats to work tomorrow, in honor of the Bills 3 point win over the Dolphins today. 3 has been quite significant recently for the Bills with Damar Hamlin and his miraculous recovery. Plenty to clean up for Buffalo moving forward, but a win is a win. Onto the divisional round.

These Reese’s stuffed cake mix cookies are super simple – a cake mix, water, vegetable oil, one egg, and Reese’s or oreos or other candy to stuff them with. I do recommend preheating your oven to 350 degrees for 20 minutes before baking. And bake no longer than 10 minutes.

  • Ingredients
  • 1 cake mix (I used chocolate)
  • 1 egg
  • 2 tbs water
  • 1/3 cup vegetable oil
  • Reese’s pb cups, unwrapped

Directions – preheat oven to 350 degrees for 20 minutes. In a bowl, combine cake mix, egg, water, and vegetable oil. Mix well. If you feel the dough is too dry. Add more water, one tbs at a time. Scoop out 2 tbs dough. Divide equally into two pieces. Lightly flatten each half. On one flatted half, place one peanut butter cup

Place other flattened piece of dough on top. Make sure dough completely covers reeses. Stagger on prepared cookie sheet. Bake 10 minutes. Cool completely. Store in covered container

Thank you for stopping by today. Hope you have a wonderful day, filled with peace and joy. Go Bills!