Tag Archives: eggs

Fudge topped, oreo stuffed blue velvet cookies

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Fudge topped, oreo stuffed blue velvet cookies

I wanted to make some red velvet cookies, but take it up a notch – so I decided to stuff them with oreos and top them with fudge and mini m&ms. I didn’t have enough red food color,so I opted for blue food color. When I added the baking cocoa it made for a very dark blue cookie. I don’t have this red velvet thing down very well, but I think these cookies will still be good. 😋

Remember to spoon your flour from your flour bag into your measuring cup so you get the correct amount. If you pour directly from the flour bag, the flour gets packed into the measuring cup and that can make for a dry cookie. I chilled the cookies overnight before baking, to minimize spread. Preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Cookie ingredients
  • 1/2 cup butter, cold and grated with a cheese grater or cut into small cubes
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 eggs
  • 4 tbs food color
  • 1 tbs vanilla
  • 2 1/2 cups flour
  • 2/3 cup baking cocoa
  • 1 tsp baking soda
  • 4 tsp cornstarch

Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in food color. Stir in dry ingredients. Scoop out 1/4 cup of dough

Divide in half and flatten each half, enough so an oreo will fit with a little extra around it

Place an oreo between the two halves

Completely cover cookie

Chill cookies for at least a few hours. When ready to bake,preheat oven for 20 minutes at 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet (they do spread a bit).

Bake 15 minutes, no longer. As they are cooling, make the fudge topping. The topping may seem a little greasy when warm, but the fudge firms up nicely.

  • Fudge topping ingredients
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1/3 cup evaporated milk
  • 2 cups milk (or semisweet) chocolate chips
  • 1 tsp vanilla

In a saucepan, over low heat, combine butter, sugar and evaporated milk. Stir occasionally to a boil. Remove from heat. Stir in chips until melted. Add vanilla. Spoon on top of cookies and press in some mini m&ms.

Thanks so much for stopping by today! I wish you a wonderful day, filled with peace, love and joy. And remember to be kind. We all need a little kindness.

Milk chocolate chip mini m&m chocolate cookies

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These are not just large cookies, they are not extra large. I feel they are 2XL. They are basically a cup of cookie dough bc they were the 3rd thing I baked today, after brownies and milk chocolate chip cookies. I made them big and cooked them at a higher temp to finally finish baking.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I chilled these overnight. They did not spread out at all,so you could flatten the mounds before you chill them. Also preheat your oven to 410 degrees for 20 minutes before baking so it cycles to the eight temp.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup baking cocoa
  • 3 1/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 cup milk chocolate chips
  • 1 cup mini m&ms

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Divide into 8 equal pieces. Flatten to however thick you want the cookies. Chill a few hours or overnight. Line a cookie sheet with nonstick baking liners. Preheat oven to 410 degrees for 20 minutes. Stagger cookies on sheet. Bake for 10 minutes (no longer because you are baking at a higher temp than usual for cookies)

Thanks for stopping by today! If you make these chocolate mounds of goodness, let me know how they turn out.

XL milk chocolate chip cookies with ground macadamia nuts

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To occupy my time before the Bills game tomorrow, I decided to bake a couple of things. Three to be exact, for Damar Hamlin, who continues to recover after a cardiac arrest event during a game on January 2nd. These are milk chocolate chip cookies with ground macadamia nuts. Not sure why I decided to grind them up (with my old school nutgrinder), but I did. These are pretty big cookies. I used 1/2 cup scoops of dough and chilled them overnight so they did not spread out too much.

Remember to spoon your flour from your flour bag into your measuring cup. Chill your dough. And preheat your oven for 20 minutes before baking so the stove cycles to the right temp. Also, do not overcook these. They will seem doughy, but will firm up and be ok after they cool. Or if you eat them warm, is there anything wrong with gushy cookies?

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 3/4 cup sugar
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/2 cups flour
  • 1 tsp cornstarch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 cups milk chocolate chips
  • Finely ground macadamia nuts (opt)

Directions – cream butter, brown sugar, and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and ground nuts. Scoop out 1/2 cups of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheets. Bake 11 to 15 minutes. I did mine for 13 and a half. Cool completley. Store in covered container.

Thanks so much for stopping by today! If you make these, let me know how they turn out. Wishing you a day filled with peace and joy. #gobills

Brownie smores cookies

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Brownie smores cookies

For NFL Super Wildcard weekend, I felt a big time cookie was needed. I saw some marshmallows in my cabinet and thought smores cookies would work. I used a basic chocolate chip cookie dough base. To one half I added cocoa and graham cracker crumbs to the other. And I topped them with marshmallow halves. I suppose I could have just made it all graham cracker or all chocolate for the base, but would they still be a “super” cookie? Probably, but I love to take things up a notch.

Remember to scoop your flour from your flour bag into measuring cup so you get the correct amount. I did not chill this batch and they spread out quite a bit, so next time I will chill them to help prevent that. Also preheat the oven to 350 degrees for 20 minutes before baking so the oven cycles to the right temp.

And one last thing – Go Bills.

  • Ingredients
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 cup baking cocoa
  • 4 graham cracker sheets, crushed
  • 1/2 cup chocolate chips
  • 12 Large marshmallows, cut in half

These make 12 good size cookies

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in flour and baking soda. Divide dough in half. To one half, add baking cocoa and blend well. To the other half, mix in graham cracker crumbs, then chocolate chips. Scoop out 2 tbs of chocolate dough, top with a scoop of 2 tbs graham cracker dough. Chill.

Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with parchment paper. Stagger cookies. Bake 10 minutes. Remove and place 2 marshmallow halves on top. Bake 4 more minutes. Cool completely. Store in covered container.

Thanks so much for stopping today. Hope you have a wonderful day, filled with peace and joy. Remember to be kind and show compassion to others. We are all fighting a battle daily, some are more difficult than others.

Go Bills!

Red velvet oreo bars topped with fudge and oreos

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I wanted to whip up something for work tomorrow morning. I saw this box of red velvet cake mix and decided make it into bars with a fudge topping and crushed oreos. I also thought about adding m&ms, but that might have been a bit much! You can use whatever cake mix flavor you want.

  • Bars ingredients list
  • 1 red velvet cake mix
  • 2 eggs
  • 8 tbs butter, melted

Preheat oven to 350 degrees for 20 minutes so it cycles to the right temp. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, combine cake mix, eggs and butter. Press evenly into prepared pan. Bake 15 minutes. (No longer). While bars and baking, make the fudge topping

  • Fudge topping ingredients
  • 1/3 cup evaporated milk
  • 1 1/2 cups sugar
  • 2 cups milk chocolate chips
  • 8 tbs butter
  • 1 tsp vanilla

In a saucepan, combine butter, sugar and evaporated milk. Cook, stirring occasionally, to a boil. Remove from heat. Add chips and stir until melted. Blend in vanilla. Pour over cooled bars.

Sprinkle with crushed oreos.

Store in covered container. Thanks so much for stopping by today. I hope you have a wonderful day, filled with peace, joy and love.

Football friday week 9- treat # 2 – snickers stuffed peanut butter cookies

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Go Bills!

Another endeavor as I attempt to use up leftover Halloween candy. These are snickers stuffed peanut butter cookies. I recommend freezing the fun size snickers for an hour or so. It keeps them from melting too much when baking.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temperature.

  • Ingredients
  • 1 cup crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 4 tbs milk
  • 1 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder
  • Fun size snickers, frozen (or other candy)

Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. In a bowl, cream peanut butter, crisco, sugar, and brown sugar. Add eggs, milk, and vanilla. Blend in dry ingredients. Scoop out 1 1/2 tbs dough. Flatten slightly.

Place a frozen snickers on top.

Scoop out another 1 1/2 tbs dough and flatten slightly

Seal edges and place on prepared sheets. Bake 9 to 11 minutes. You will see gold patches around the bottom edges. Cool completely. Store in covered container.

Thanks for stopping by!!❤️❤️

Football friday for week 9 part 1 – Brownie mix cookies

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Brownie mix cookies

A simple, yet great way to get your chocolate fix. Brownies, yet in cookies form. Plus, they take less time to bake than brownies, 10 minutes, as opposed to 20. Remember to scoop your flour from your flour bag into you measuring cup and preheat your oven for 20 minutes before baking.

  • Ingredients
  • An 18.3 oz brownie mix
  • 1/4 cup flour
  • 2 eggs
  • 5 tbs vegetable oil
  • 2 tbs water
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line cookie sheets with parchment paper or nonstick baking liners. In a bowl, combine brownie mix, eggs, oil, and water. Fold in chips. Scoop out 2 tbs of dough and place on baking sheets. Do not put too close together bc they spread a little. Bake 10 minutes. Sprinkle warm cookies with powdered sugar. Cool completely. Store in covered container.

Cookie monster!

Thanks so much for stopping by today. I hope you have a wonderful day, filled with peace, joy and love

Red velvet whoopie pies

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Red velvet whoopie pies

This whoopie pie recipe is super easy. I chose red velvet, but you can use any flavor. I opted for a cream cheese filling. And I even used my whoopie pie pans. (One of many baking items I have that really don’t have more than one use, along with my churro maker -looks like a foreman grill used for burgers, and a twinkie pan.

Remember to preheat your oven to 350 degrees for 20 minutes before baking. You can use a cookie sheet, just line it with a nonstick baking liners or parchment paper. Also, I let the butter and cream cheese soften in a bowl on my countertop while I baked the pies, to speed up the process.

  • Whoopie pie ingredients
  • 1 red velvet cake mix
  • 2 eggs
  • 1/3 cup vegetable oil

Directions- preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. In a bowl, mix cake mix, eggs and oil. Scoop out 1 1/2 tbs of dough and roll into balls. Stagger on prepared sheet. Bake 8 to 9 minutes (no longer). Cool completely.

  • Filling ingredients
  • 4 tbs butter, softened
  • 4 tbs cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions – cream butter and cream cheese. Blend in vanilla. Slowly, mix in powdered sugar. Spoon a generous amount between 2 whoopie pies. Store in covered container.

Thanks so much for stopping by today. I wish you a day filled with love, joy and peace. Remember to be kind!!!

Football Friday # 3 – frosted sugar cookies

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Some are specially decorated with red and blue m&ms. Go Bills!

I thought frosted sugar cookies would be a great way to celebrate this third Friday of the NFL season. These use 1/2 tsp of cream of tartar. If you don’t have any, you can substitute 3/4 tsp baking powder. I didn’t chill the dough and they came out fine.

If you don’t want to do the spray glass in Pam, dip in sugar and slightly flatten cookies with sugar dipped glass, you can just slightly flatten them.

Remember to scoop your flour from your flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking.

  • Cookie ingredients
  • 1 cup butter, softened
  • 3/4 cup oil
  • 1 1/2 cups sugar
  • 3/4 cup powdered sugar
  • 2 eggs
  • 2 tbs water
  • 5 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar (or 3/4 tsp baking powder)

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or baking liners. In a bowl, cream butter, oil, sugar, powdered sugar, eggs and water. Add dry ingredients. Scoop out 1/4 cups of dough and roll into balls. Stagger on prepared cookie sheets. Spray the bottom of a drinking glass with Pam and dip bottom of glass in sugar. Slightly flatten each cookie on sheet (you will have to repeat spraying of bottom of glass and dipping in sugar process). Bake at 350 degrees for 12 minutes (no longer). Cool completely.

  • Frosting ingredients
  • 4 1/2 cups powdered sugar
  • 1 1/2 cups butter, softened
  • 3 tbs milk
  • 2 tsp vanilla

Directions – blend butter and powdered sugar. Add milk and vanilla. Frost cookies. Place in covered container and store in fridge.

Cookie monster!

Thank you for stopping by today. Wishing you a wonderful day! And I hope the Bills smash the Dolphins on sunday!

Monday night football for week 2 – fudge and oreo topped red velvet bars

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Go Bills!

I wanted something simple yet “wow” treat for the Bills-Titans game on Monday night football. I was going to make chocolate chip cookies stuffed with oreos. Gracie, who is on a diet, decided to sneakily eat the half stick of butter on the countertop (at least she left the other stick). So I changed plans and made red velvet bars topped with fudge and oreos. Very worthy of this MNF matchup if I can say so myself. Also, a lab mix pup on a diet may be a lost cause.

  • Bars ingredients
  • 1 red velvet cake mix
  • 2 eggs
  • 1 stick butter, melted
You can use any flavor cake mix and crushed cookies or candy on top

Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with Pam. In a bowl, mix together cake mix, eggs and butter. Moisten hands with water (trust me on this) and press into prepared pan. Bake 15 minutes, no longer. Cool completley.

  • Fudge topping ingredients
  • 1 stick butter
  • 1 cup sugar
  • 1/3 cup heavy cream
  • 1 cup milk chocolate chips
  • Crushed oreos

Directions – in a pan, over medium heat, combine butter, sugar and heavy cream, stirring frequently. Once butter is melted and you see a few bubbles on the side, remove from heat. Stir in chips until melted. Pour over bars. Top with crushed oreos. Cut and store in covered container.