Tag Archives: eggs

Special dark cookies stuffed with chocolate cake and chocolate ganache and topped with melted dark chocolate

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These are not for the faint of heart.   4x the chocolate – a special dark chocolate cookie stuffed with black cocoa cake, ganache (a fancy name for melted chocolate) and topped with melted chocolate.  I recommend chilling the raw doughs after brjng stuffed to keep them puffy and keep the stuffings (cake and ganache) inside.

Scoop your flour from your flour bag into your measuring cup to get the correct amount (same goes for the baking cocoa).  And preheat your oven to 410 degrees before baking.  And only bake for 15 minutes.

You will need one chocolate cake baked in a round pan, baked according to directions and cooled completely. 

Cut out small pieces 2 inch squares or circles and set aside.  I used my Bills shot glass!

  • Ganache ingredients
  • 4 tbs heavy cream
  • 1/3 cup dark chocolate chips

Directions – in a microwave safe bowl, heat cream for one minute.  Add chips.  Let stand one minute.   Sture smooth.  Let set at room temp for 20 minutes, then place in fridge to firm up.

  • Cookies ingredients
  • 1 cup butter, softened
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 tbs heavy cream
  • 3 cups flour
  • 1/4 cup special dark cocoa powder
  • 1 tap baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt

Directions – in a bowl,  cream butter, sugar and brown sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Divide into 8 even pieces.  Divide each of those in half and slightly flatten each.  On one half, place a square of cake

and 1 tbs ganache.  

Top with other half

and seal edges. 

Freeze overnight.  When ready to bake, preheat oven to 410 degrees.  line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 15 minutes, no longer. 

Cool completely.    Top with melted chocolate.  Store in covered containerm.

Peanut butter halloween cutout cookies

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With Halloween a little more than a week away, I decided to use my pumpkin, bat, ghost cookie cutters once again.  2 ghosts are frosted with a marshmallow fluff frosting and the rest are topped with melted mini hershey bars…. and mini m&ms for eyes and mouths.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I chilled the doughs after I cut them out.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup peanut butter
  • 1 cup crisco
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 3 tbs heavy cream
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder

Directions – in a bowl, cream crisco and peanut butter.  Blend in brown sugar and sugar.  Mix in eggs, vanilla and heavy cream.   Stir in flour and baking powder.  Sprinkle flour on a flat surface.  Roll dough to desired thickness.  Cut with cookie cutters, and chill cutouts in a covered container for 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.  

You can frost these with a marshmallow fluff frosting (2 tbs softened butter, 1/2 cup fluff, 1 cup powdered sugar and enough milk to get the consistency you want, or melted chocolate.  Store in covered container.

Week 6 Victory Monday cookies

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To celebrate our win over the Raiders, and an unbelievable touchdown toss by our Josh allen…

I made halloween themed cutout cookie sandwiches, using my   Pumpkin, bat and ghost shaped cookie cutters. 

Super easy recipe.  Big sweet, soft cookies that remind me of childhood and baking them for various holidays (mostly christmas).  I didn’t chill the dough at all, because these use crisco.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/3 cups crisco
  • 1 1/2 cups crisco
  • 4 eggs
  • 1 tbs vanilla
  • 4 cups flour
  • 3 tsp baking powder
  • 1 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with baking liners. Set aside.  In a bowl, cream butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Flour a flat surface with flour.  using a rolling pin, roll to desired thickness.  Cut with cookie cutters.  Stagger on prepared sheet.  Bake 8 to 9 minutes no longer.  Cool completely. 

For filling, I combined 1/4 cup melted butter with 2 to 3 cups powdered sugar.  I added vanilla and enough milk to get the consistency I wanted.  Spread a few spoonfuls between 2 cookies for a sandwich.  

Store in covered container.

Smores hot cocoa chocolate graham cracker cookies

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One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  You can use regular graham cracker crumbs or none at all.   I recommend chilling the doughs for a few hours before baking.  I used a mix of butter and butter crisco.  You can use all butter or a mix of butter and regular crisco.  I used a combo of bread flour and all purpose flour.  But you can use entirely all purpose flour.

  • Ingredients list
  • 1/2 cup butter, softene
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 1 1/4 cups bread flour
  • 2 cups all purpose flour
  • 4 packets hot cocoa mix
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallow bits

Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar.  Add eggs, heavy cream, and vanilla.  Blend in graham cracker crumbs and dry ingredients.   Mix in chips, marshmallow bits.  Scoop out 1/4 cups dough.  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.  Immediately gently press a half hershey miniature chocolate bar into top of each cookie. 

Cool completely.   Store in covered container.

Smores hot cocoa chocolate graham cracker cookies

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One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  You can use regular graham cracker crumbs or none at all.   I recommend chilling the doughs for a few hours before baking.  I used a mix of butter and butter crisco.  You can use all butter or a mix of butter and regular crisco.  I used a combo of bread flour and all purpose flour.  But you can use entirely all purpose flour.

  • Ingredients list
  • 1/2 cup butter, softene
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 1 1/4 cups bread flour
  • 2 cups all purpose flour
  • 4 packets hot cocoa mix
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallow bits

Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar.  Add eggs, heavy cream, and vanilla.  Blend in graham cracker crumbs and dry ingredients.   Mix in chips, marshmallow bits.  Scoop out 1/4 cups dough.  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.  Immediately gently press a half hershey miniature chocolate bar into top of each cookie. 

Cool completely.   Store in covered container.

Triple chip cookies

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These are a basic chocolate chip cookie recipe with a box of instant vanilla pudding mix added and I used a mix of milk, white and semisweet chocolate chips.  I also used 1 cup of bread flour, in addition to the all purpose flour, but you can use entirely all purpose flour if you want.  I like bread flour because it helps keep cookies from flattening.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 3.4 oz instant vanilla pudding mix
  • 1 cup bread flour
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl, cream butter, butter  crisco, sugar and brown sugar.  Add eggs, cream and vanilla.  Blend in pudding mix.  Fold in dry ingredients.  If dough seems a little dry, add another tbs or 2 of heavy cream.  Mix in chips.  Scoop out 1/4 cups of dough.   Chill.  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.   Store in covered container.

NFL sunday # 4 Frosted brownie cookies

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Simply and sweet – frosted  brownie cookies using a mix and topped with a simple chocolate frosting.

I recommend chilling the individual doughs for a few hours before baking.  And preheat your oven before baking.

  • Ingredients list
  • 1 brownie mix
  • 2 tbs unsweetened cocoa
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbs chocolate syrup
  • 1 tsp vanilla

Directions – in a bowl, mix mix, cocoa, eggs, butter, syrup and vanilla.  Scoop out 1/4 cups dough and 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 14 to 18 minutes, or until middles are basically set. Cool completely.

  • Frosting ingredients
  • 1/4 cup butter, melted
  • 2 tbs unsweetened cocoa (I did 2 tbs  of black cocoa and 2 tbs  of hersheys baking cocoa)
  • 1 1/2 cups powdered sugar
  • 1 ts vanilla
  • 2 tbs heavy cream (or more)

Directions – in a bowl, combine butter and cocoa,  blend in remaining ingredients.   You may need to add more cream to get the consistency you want.  Frost cookies. 

Store in covered container.

Go Bills!

Triple peanut butter cookies

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For opening day of the MLB playoffs, these humongous peanut butter cookies are one of the two I am bringing in.  I added some finely ground honey roasted peanuts and pressed peanut butter chips in the tops of cookies immediately after they came out of the oven.  The reason?  I forgot to put them in the dough before baking. 🙂

Remember to scoop your flour from your flour containers into your measuring cup so you get the right amount.  Pouring flour directly into the cups packs it in and you wind up with dry cookies.   i used all purpose flour and bread flour, but you can use entirely all purpose flour if you want. 

Also, preheat your oven before baking.  Do not bake these longer than 10 or 11 minutes

  • Ingredients list
  • 10 tbs butter, softened
  • 8 tbs peanut butter
  • 3/4 cup brown sugar, firmly packed into a measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tbs heavy cream
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut, finely ground
  • 1 cup Peanut butter chips

Directions – in a bowl, cream butter peanut butter.  Blend in brown sugar and sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Fold in peanuts and peanut butter chips.  Evenly divide into 8 equal pieces and roll into balls. You can chill the doughs if you want or you can bake right away.

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper and stagger doughs on sheet.  Bake 10 to 11 minutes, no longer.   Edges will be golden.  Remove from oven.  Gently press peanut butter chips into tops of cookies, if you want.   cool completely. Store in covered container.

  Thanks so much for stopping by!

Lemon sugar cookie bars with a lemon glaze

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I made a lot of chocolate treats last week, so today, i made lemon sugar cookie bars with a lemon glaze.  I never made a lemon glaze before.  I think it came out ok!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into a measuring cup
  • 1 cup sugar
  • 2 eggs
  • 1 tbs lemon juice
  • 1 1/2 tsp lemon extract
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper and set aside.  Ina. Bowl, cream butter, sugar and brown sugar.   Add eggs, juice and extract.   Blend in dry ingredients.    Mix well.  Press evenly into prepared pan.  Bake 20 to 25 minutes or until toothpick inserted in center comes out with a few moist crumbs. 

While bars are cooling, make glaze. 

  • Glaze ingredients
  • 1/2 cup butter
  • 1 cups sugar
  • 2 tbs milk
  • 2 tbs lemon juice

Directions – in a pot, combine all ingredients.  Cook over medium it, stirring occasionally until mixture boils.   Boil and stir 2 to 3 minutes.  Remove from heat.  Add lemon food color if you want.  Gently pour and  spread over bars.  Let set. 

  Cut and store in covered container.

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.