Tag Archives: eggs

Nfl week 2 Sunday – hostess cupcake cookies

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Well, I get to enjoy a stress free NFL Sunday,  as my Bills played and beat the Lions on Thursday night.  Josh Allen and the offense have looked pretty good.   Defense needs to be better, but as New DC Jim Leonard pointed out this summer – new defensive scheme, some new faces, it’ll take some time.  So i will go along with our new DC.

Rob asked for a hostess cupcake type of treat.   I suggested cookies instead of cupcakes and he was on board with that.  They are topped with a marshmallow fluff filling, chocolate frosting, and a squiggle,  that is more of a line bc I can’t decorate worth squat.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tbs corn syrup (or honey)
  • 1/2 cup bread flour
  • 2 cups flour
  • 1 cup unsweetened baking cocoa
  • 1 tbs malted milk powder
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

Dirsctions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and set aside.  In a bowl, cream butter, sugar and brown sugar.  Add eggs. Vanilla and corn syrup or honey.  Blend in dry ingredients..  scoop put 1/4 cups of dough and form tall mounds.   Bake 11 to 13 minutes,  no longer.  Cool comoletely.

  • Marshmallow fluff filling ingredients
  • 1/4 cup butter
  • 1 cup fluff
  • 2 -3 cups powdered sugar
  • 1 tsp vanilla
  • Milk

In a bowl, combine, butter and fluff, blend in powdered sugar.   Mix in vanilla and enough milk to get consistency you want.

  • Chocolate frosting ingredients
  • 1/3 cup butter melted
  • 2/3 cup unsweetened baking cocoa
  • 3 cups powdered sugar
  • 1 to 2 tbs milk

Directions – in a bowl, comnbine melted butter and cocoa.  Blend in powdered sugar and enough milk to get the consistency you want.  You may need to add more powdered sugar and/or milk.

  • Squiggle ingredients
  • 1/4 cup butter softened
  • 1 cup powdered sugar (or more)
  • 2 to 3 tsp milk
  • 1 tsp Vanilla

Directions – in a bowl, cream butter and powdered sugar.  Add 2 tsp milk and vanilla. You may need to add more powered sugar and/or milk to get the consistency you want.  Blemd well.  Scoop into a zip lock sandwich bag and cut out a small triangle in one of the bottom corners.  I placed the bag in the fridge for a half hour to help it firm up.

Assembly !

Top one cookie with fluff filling

Gently top with chocolate frosting

Top with a squiggle.

Store in covered container.

Go Bills.

Week 2 victory treats – Brownie cookies stuffed with tollhouse bars

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To celebrate the Bills week 2 win, another stuffed cookie recipe.. this one uses a brownie mix, eggs, flour, water

and stuffed with tollhouse bars.  Simple and sweet!

Notes – scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the stuffed doughs a few hours  before baking.  Preheat your oven to 350 degrees before baking. 

  • Ingredients list
  • 1 brownie mix
  • 1/4 cup flour
  • 2 eggs
  • 1/4 cup vegetable oil
  • Tollhouse bars, baked, cooled and cut into small squares

Directions – in a bowl, combine brownie mix, eggs, and vegetable pil.  Add a tbs or two of water if dough seems too dry.  Scoop put 2 tbs of dough.  Divide in half and slightly flatten each.

Take one half.

Top with a tollhouse square.

Top with other half and seal edges.

Chill a few hours. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. 

Cool completely.   Pop in fridge to firm up.  Store in covered container.

Go Bills!

NFL week one – Double chocolate, triple chip cookies

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For week one of the NFL season, i present – double chocolate, triple chip cookies.  If you love chocolate, you will love these.  They are a chocolate cookie dough with a box of instant pudding mix added, 3 kinds of chips – semisweet,

milk

and dark chocolate. 

I used bread flour and all purpose flour, but you can just use all AP if you want.   I recommend chilling these for a few hours before baking to help keep them puffy. 

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar,  firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3.4 oz box  instant chocolate pudding mix
  • 1/4 cup unsweetened baking cocoa
  • 1 cup flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup milk chocolate chips
  • 2/3 cup dark chocolate chips
  • 2/3 cup semisweet chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in pudding mix and cocoa.  Stir in flour,  aking soda and salt.  Mix in chipsm. Scoop out 1/4 cups dough.  Form into tall cylinders.  Chill a few hours.   When ready to bake, preheat oven to 350 degrees.  line a cookie sheet with parchment paper.  Stagger cookies on sheet.  

Bake 11 to 13 minutes, no longer.   Cool completely.  

Store in covered container.

Double chocolate chocolate chip heath bits cookies

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I realized a had a bag of heath toffee baking pieces and wanted to bag with them (i have a lot of stuff and sometimes forget what is in my baking stash).  So I thought they would go nicely in a chocolate chocolate chip cookie. 

The cookies use melted chocolate chips and baking cocoa.  They also use a combo of all purpose flour and bread flour, but you can use entirely all purpose flour if you choose.

Remember to scoop your flour and cocoa from your containers so you get the right amount.  I recommend chilling the dough for a few hours before baking.  And preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 1/3 cup chocolate chips (melted in 30 second increments until you can stir them smooth)
  • 1 1/4 cups flour
  • 1 cup plus 2 tbs bread flour
  • 1/2 cup unsweetened baking cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup heath bits
  • 1 cup chocolate chips

Directions – in a bowl, cream butter and sugar.  Add eggs.  Blend in melted chocolate.  Stir in dry ingredients.  Mix in chips and heath bits.  Scoop out 1/4 cups of dough.  Chill a few hours.  When ready to bake preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 12 to 14 minutes, no longer.  Cool completely.  

Store in covered container.

Easy cake mix lemon bars

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All you need are 3 ingredients for these – a lemon cake mix, eggs and miracle whip or mayonnaise (i used light/low cal miracle whip).  No, you can’t taste the mayonnaise, but it nicely brings out the lemon flavor.

  • Ingredients list
  • 1 lemon cake mix
  • 2 eggs
  • 2/3 cup mayonnaise

I did put a light layer of frostinf on the bars while they were kind of still warm.  I think it adds to the moistness and sweetness.

Directions – preheat oven to 350 degrees.  Line an 8×8 pan with tin foil and spray with baking spray.   Set aside.  In a bowl, combine ingredients.  Evenly spread into prepared pan.  Bake 20 minutes, no longer.   Cool completely.

  • Frosting ingredients
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 2 tbs lemon juice

Directions – in a bowl, combine ingredients.   frost bars.

Cut and store in covered container.

Nieman Marcus chocolate chip cookies

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This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.

Brownie cookies stuffed with tollhouse bars

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I made some tollhouse bars for Rob to take to his mom and had a lot leftover, so i decided to stuff the rest in brownie mix cookies.   Of course, you can stuff them with whatever you want.  I ran out of tollhouse bars, so the last 2 were stuffed with golden oreos. 🙂

Scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a few hours before baking.  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 brownie mix
  • 1/4 cup flour
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tsp vanilla
  • Tollhouse bars cut into small squares, or other stuffables

Directions – in a bowl, mix brownie mix, flour, eggs, butter and vanilla.  Scoop out 1/4 cups dough and divide in half.  Flatten each half slightly.

Place a tollhouse square on top of one half.

Top with another half. 

Seal edges and place on covered container.  Place in fridge for several hours.    When ready to bake, line a cookie sheet with parchment paper, and preheat oven to 350 degrees.  Stagger cookies on sheet.  

Check cookies after 16 minutes to check how done they are.  Bake another 5 if needed, so cookies are no longer gushy. 

Cool completely.  You can put in fridge to firm them up.  Store in covered container.

Monster cookies

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I haven’t made these in a while!  They suit so many cookie tastes – peanut butter, oatmeal, m&ms, milk chocolate chips.   I baked these directly from the freezer and they stayed perfectly puffy too!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Freezer your individual doughs for at least a few hours and preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 /2 cup butter, soft
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup old fashioned oats
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Add m&ms and chips.  Scoop out 1/4 cups of dough.   Freeze several hours, at least. Bake directly from freezer.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 11 to 13 minutes, no longer.  Cool completely. 

Store in covered container

Brown sugar snowball cookies with chocolate covered cookie dough bites

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I have a bunch of different snowball recipes.  Today is the brown sugar variety.  With chocolate covered cookie dough bites.  Not sure they were needed.  We will find out tomorrow when I bring them into work.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing the individual doughs after you scoop them out.  Keep them frozen right up until they are baked. And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 2 cups brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour (scooped from flour bag into measuring cup so you get the right amount)
  • 2 cups bread flour (scooped into measuring cup)  can use entirely all purpose flour if you don’t have bread flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 8 oz cookie dough bites, placed in freezer for a few hours)
  • Powdered sugar
Cookie dough bites!

Directions – in a bowl, cream butter, crisco and brown sugar.  Add eggs and vanilla.  Blend in flour(s), baking soda and salt.   Mix in cookie dough bites with hands.   Scoop out 1/4 cups dough.

Roll in powdered sugar.

Place in covered container in freezer.

When ready to bake, preheat oven to 350 degrees.   In a cookie sheet lined with parchment paper, stagger cookies on sheet. 

Bake 12 to 14 minutes.  Remove from oven and sprinkle hot cookies with more powdered sugar. 

Cool completely and store in covered container.

Cinnamon sugar topped oatmeal cookies

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I have not made good old fashioned oatmeal cookies in a while, so i thought it was time i did.   These use vegetable oil instead of crisco or butter.   Super easy to make and they come out pretty puffy as you can see.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a couple of hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups oats (i used quick, you can also use rolled or old fashioned)
  • 1/2 cup sugar
  • 1/4 cup brown sugar firmly packed into measuring cup
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup vegetable oil (any other oil would likely be fine too)

Directions- in a bowl, combine all the dry ingredients.  Mix in vanilla, eggs and oil.  Scoop out 2 tbs dough.  Sprinkle tops with cinnamon sugar.   Chill for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   I lined up cookies 3 to each row (they did not spread).  Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

If you want, you could frost these too.

Combine, in a bowl, one cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbs milk.