Tag Archives: eggs

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. 

Ice cream fudge brownies

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I have not done as much baking this summer because it has been too hot and humid.   No, I do not want ten below zero and two feet of snow, but temps near 90 a dew point close to 70 or above is not great either.   Anyways……

Rob asked for brownies so instead of using just a mix. I swapped out the water for ice cream and added some hot fudge (a neat addition to chocolate baked good, as long as you don’t overdo it).  He ate one and I brought the rest to work today.

If you have time, let the hot fudge warm to room temp bc it is easier to mix in.  Do not microwave or heat it up another way.  You can use any ice cream flavor you want.  I used cookies n cream for these.

  • Ingredients
  • 1 brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup ice cream (use any flavor you want)
  • 1/4 cup hot fudge (room temp, if possible)

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, combine brownie mix, eggs and foil.  Blend in hot fudge then ice cream.  It may take a while to mix in ice cream.  Evenly spread in pan.  Bake 22 to 28 minutes or until toothpick inserted in center comes out with a few moist crumbs.  Cool completely.   Store in covered container. 

Sheet pan Blondies -Chocolate Chip Cookie Bars

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What’s better a batch of Blondies/Chocolate Chip cookie bars?  A sheet pan batch!   Because a sheet pan recipe makes so much more.  And if you are going to bake when it’s 100 degrees and humid, you may as well make it worth your while!

Also I wonder what makes a treat a blondie as opposed to chocolate chip?  Perhaps melted butter or extra brown sugar. 

  • Ingredients list
  • 1 cup butter, melted and cooled 15 minutes
  • 1 1/2 cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 yolks
  • 2 tbs milk/water
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 325 degrees.  Line a cookie sheet (13×18 inches) with parchment paper and spray with baking spray.  In a bowl, combine melted butter, sugar and brown sugar.  Add eggs, yolks, vanilla and milk.  Mix in dry ingredients.  Fold in chips.  Evenly press into prepared pan.  Bake 20 to 25 minutes, until lightly golden on top.  Be careful not to overbake or they will dry out. If you feel they are undercooked, just let them cool completley and pop them in your fridge for a while to firm them up.

Thank you so much for stopping by today!  Wishing you a day of peace, love and joy!

Hot cocoa cookie sandwiches (Oreos included)

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I was looking to use up some hot cocoa so in addition to making brownies, I made these cookies.  I didn’t have time to chill the dough, so they spread a lot.  Because of that,  I made them into sandwiches.

Scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling this dough for a few hours.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup hot cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups flour
  • 1 tbs cornstarch
  • 10 oreos, crushed
  • 1 cup milk chocolate chips
  • (You can add marshmallow bits too if you want)

Directions – in a bowl, cream crisco, sugar and brown sugar.  Add egg ans vanilla.   Stir in dry ingredients.  Fold in chips and oreos.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a sheet with parchment paper. Preheat oven to 350 degrees.   Stagger cookies on sheet.  Bake 10 to 12 minutes.  Cool completely.   Cut each in half.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • Milk or heavy cream
  • 1 tsp vanilla

Directions – in a bowl, blend together butter and fluff.  Slowly mix in powdered sugar.  Add enough milk or cream to get the consistency you want.  Add vanilla.  Spread between 2 cookies like this

Thanks so much for stopping by today!

Hot Cocoa Brownies

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A while back, I bought some hot cocoa packets to bake with.   I never really used them, so I thought tonight I would use some of them up.  So I made these hot cocoa brownies.  Very easy to make.  I put some mini marshmallow bits in them and topped them with milk chocolate chips as soon as they came out of the oven.

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

  • Ingredients
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup hot cocoa mix
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 cup mini marshmallow bits
  • 1 cup milk chocolate chips

Preheat oven to 350 degrees.  Line an 8×8 pan with tin foil.  Spray with baking spray.  In a bowl, combine butter and sugar.  Add eggs and vanilla.  Fold in dry ingredients then marshmallow bits.  Spread evenly into prepared pan. Bake 25 to 30 minutes or until toothpick comes out with moist crumbs.  Upon removing from oven, Sprinkle with chips.  Cool completely.  Cut and store in covered container.

Thanks for stopping by today!  Wishing you a day of love and joy.

Chocolate filled blondies

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I wanted to jazz up some blondies/chocolate chip cookie bars, so I decided to put some milk chocolate chips in the middle for a chocolate layer.

These are very easy to make.  I think I would bake them closer to 20 minutes next time.  I baked these for 22.

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 1 cup milk chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, combine butter, brown sugar and sugar.  Blend in eggs and vanilla.  Stir in flour and salt.  Fold in mini chips.  Spread half of batter in prepared pan.  Evenly spread milk chocolate chips on top.  With remaining dough, grab handfuls and lightly flatten.  Press on top of milk chocolate chips.  Bake 20 minutes.  Will seem a little gushy.  Cool completely.

Oatmeal chocolate chip cookies

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These oatmeal chocolate chip cookies are one of two treats I am bringing into work tomorrow (the other – dark chocolate bars topped with hershey kisses and m&ms.    These cookies are so simple to make and came out great.  No need to wait for butter to soften.  These use vegetable oil.

Since it was humid today, I  popped the individual doughs  in the freezer for a bit to prevent spreading.   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 for 20 minutes before baking.

  • Ingredients
  • 2 1/2 cups instant oats
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups milk chocolate chips

Directions – in a bowl, combine all dry ingredients, including oats.  Mix in oil, then eggs and vanilla.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill or freeze for a few hours.  Preheat oven to 350 degrees.  Line a sheet with parchment paper.  Stagger cookies on it.  Bake 10 minutes.  Tops will be a little gushy, but bottoms will be browned. Cool completely.   You can pop these in the fridge for a few hours to firm them up, if you want.  Store in covered container.

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

Beyond XL milk chocolate chip chocolate cookies

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A chocolate treat request from Rob ahead of game five of the NHL’s Eastern Conference Final.   These are very large chocolate cookies with milk chocolate chips.   I made them a lot larger than usual so I cooked them at a higher temperature (410).   These only need 9 minutes to bake, max.  They may seem undone, but the bottoms will be cooked enough.  I let them cool completely and then  popped them in the fridge to firm up a bit.  I cut them into smaller chunks because these cookies are about  as big as my fist. 

Remember to scoop your flour and baking cocoa from their respective containers into measuring cups so you get the right amount.  I also popped these in the freezer for 20 minutes to help prevent spreading. And preheat your oven to 410 degrees for 20 minutes before baking.

  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater or cut into tiny cubes
  • 1 1/2 cups brown sugar
  • 1/4 cup plus 2 tbs sugar
  • 3 eggs
  • 1 tbs vanilla
  • 5 cups flour
  • 1 tbs cornstarch
  • 3/4 cup unsweetened baking cocoa
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips (plus extra if you want to roll tops of cookies in more chips)

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients. (It may take a while for dough to come together.  I mixed in  half the flour with the cocoa, baking soda, cornstarch and salt, then I added the rest of the flour).  Fold in chips.  Divide dough into 12 equal pieces and form tall mounds.  Roll tops of cookies into additional chips if you want.  Freeze 20 minutes while you preheat oven to 410 degrees.  Line a cookie sheet with parchment paper.  Place 4 cookies on a sheet and bake (I only baked 4 at a time).  Bake 8 to 9 min (no longer).  Cool completely.    Pop in the fridge for a half hour or so.  Store in covered container.

Thanks so much for stopping by today!  Wishing you a day of peace, love and happiness.

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!

Brownie stuffed peanut butter cookies

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The other cookies I made using small brown squares – peanut butter!   Few things go together like peanut butter and chocolate.

Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount.   Chill your brownie stuffed cookie dough overnight to prevent spreading.  Preheat oven to 375 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup crisco
  • 3/4 cup peanut butter
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 tbs milk
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Brownies cut into 1 inch squares

Directions – in a bowl, cream crisco and peanut butter.  Blend in sugar and brown sugar.  Add egg, vanilla, and milk.  Fold in dry ingredients.  Scoop out 2 tbs dough.  Divide in half and slightly flatten. Place a brownie piece between 2 flattened halves and seal edges around brownie.  Chill a few hours or overnight.  Preheat oven to 375 degrees for 20 minutes.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 8 to 10 minutes (no longer).  Cool completely.   Store in covered container.

Thanks so much for stopping by today!