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.
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.
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.
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.
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.
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.
I had a bunch of extra mini mr goodbars and came up with the idea of stuffing them in peanut butter cookies.
It has been hotter than hell here the last 5 days, so i froze the dough to prevent too much spreading while baking.
Remember to firmly pack your brown sugar into your measuring cup so you get the right amount. Also, spoon 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 cup crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
In a bowl, cream crisco, peanut butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough.
Divide into half.
Place a mini Mr goodbar on one half.
Top with the other half
and seal edges.
Freeze a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper and stagger cookies on sheet.
Today was breathtakingly beautiful here- around 80 degrees,absolutely no humidity, plenty of sunshine, warm but not too warm. So i decided to whip up a batch of chocolate chip cookies. This is one of more than a dozen chocolate chip cookies recipes, so here is another one for you to try.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After scooping out 1/4 cups of dough, freeze them for an hour or so, and preheat your oven before baking.
Ingredients list
1 cup butter, softened
3/4 cup brown sugar, firmly packed into measuring cup
1/2 cup sugar
1 egg
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Mix in chips. Scoop our 1/4 cups of dough and freeze and hour or two. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper and stagger cookies on sheet.
Bake 12 minutes, no longer. (edges will be golden brown)
The sun is out, so i thought i would make some lemon cake mix bars. Super easy, just a few ingredients, olus they are frosted!
Ingredients list
2 lemon cake mixes
4 eggs
1 1/3 cups mayo or miracle whip (i used a light kind)
3 tbs lemon juice
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a bowl, combine cake mixes, mayo eggs and lemon juice. Evenly spread into prepared pan. Bake 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
I couldn’t resist and put a tiny bit of frosting on the warm bars. I find it makes treats even sweeter!
Frosting ingredients
1/2 cup butter, softened
3 to 4 cups powdered sugar
6 tbs lemon juice
In a bowl, using a hand mixer, blend well. Frost bars and store in covered container.
