Tag Archives: fluff

Celebrating a Team usa men’s hockey win  and gameday for Team USA women’s hockey

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These are for another Team USA men’s hockey win (featuring a goal by Buffalo Sabres forward Tage Thompson) and for gameday for the US women’s hockey team vs Sweden.

A while back, I found a recipe that had some sort of marshmallow swirl in brownies.  Of course I can’t find thst recipe, but it go me thinking of making a vanilla version of a treat with crushed golden oreos

and fluff. 

And instead of vanilla flavoring, I used cake batter extract for a different flavor.  For the frosting, I used some crushed oreos, fluff and cake extract too.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Same for the powdered sugar for the frosting).

  • Ingredients list
  • 3/4  butter, softened
  • 3/4 cup sugar
  • 1 1/2 eggs
  • 1 tsp cake batter extract (you cam use vanilla instead)
  • 2 tbs water
  • 2 1/4 cups flour
  • 11/2 tsp baking powder
  • 5 tbs marshmallow fluff
  • 10 golden oreos, finely crushed

Directions – in a bowl, cream butter and sugar.  Add egg and a half, water and extract.  Blend in dry ingredients.   Mix in fluff then crushed oreos.  Scoop out 1/4 cups dough.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  No longer.  Cool completely.

  • Frosting ingredients list
  • 6 tbs butter, softened
  • 2 1/4 cups powdered sugar
  • 2 tbs cream
  • 5 tbs fluff
  • 1 tsp cake batter

In a bowl, cream butter and powdered sugar.  Mix in cream, fluff and extract.  Frost cookies.

  Store in covered container.

Smores graham cracker pound cake

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It is a typical summer day here today – hot and humid and close to 100 degrees.  So what better treat to represent such a summer day than smores?  And not just with graham crackers, but a graham cracker pound cake, some pieces topped with fluff frosting and melted hershey kisses and others topped with chocolate fluff frosting.  The pound cake recipe is From one of my grandmothers, given to me a long time ago.

I read the secret to a good pound cake is putting it in a cold oven and then heating the oven to the right temp.  So I tried it.  Also, remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Same goes for the powdered sugar in the frosting.

A bit of advice, apply buttercream first, then melted chocolate.  It is much easier than putting the chocolate on the cake first,  then buttercream, I lesson I learned as seen below.

  • Graham cracker pound cake ingredients
  • 16 tbs butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 3/4 cup sweetened condensed milk
  • 1 cup flour (scooped from flour bag into measuring cup so you get the right amount)
  • 1/2 cup finely ground graham cracker crumbs
  • 3/4 tsp baking powder
  • 1/2 tsp salt

Line a 8×5 loaf pan with parchment paper and spray with baking spray.  Set aside.  In a bowl, cream butter and sugar.  Beat in eggs one at a time, then mix in vanilla and condensed milk.  Fold in dry ingredients and graham cracker crumbs.  Evenly spread into prepared pan.  Place in oven and turn oven to 350 degrees.  Bake 35 to 42 minutes (toothpick inserted in center comes out with a few moist crumbs). 

Cool completely.  I  sliced the pound cake.

and then cut the slices in half

  • Fluff frosting ingredients
  • 1/2 cup butter softened
  • 1/2 cup marshmallow fluff
  • 1 tsp vanilla
  • 1 3/4 cups powdered sugar

In a bowl, cream butter, vanilla,  and fluff.  Carefully blend in powdered sugar.   Divide in half.  To one half, add 1/2 cup melted chocolate chips.   frost some cake pieces with melted chocolate

To the other pieces, I topped them with buttercream.

Then scooped some melted hershey kisses on top.

Store in covered container.

Happy NFL Opening night

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For opening night in the NFL tomorrow, I present smores cookies. They are a graham cracker cookie, topped with a fluff frosting and melted hershey kisses. These cookies spread out more than I wanted because I didn’t have time to chill them. The graham cracker cookie is really a chocolate chip cookie without the chips. I also took out a little flour and added crushed graham crackers. I used a range for the flour because I think adding a little more could prevent the spreading.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Pouring the flour directly from the bag packs it in. It’s too much flour, and you get a dry cookie. Also preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Cookies ingredients
  • 3/4 cup butter, cold, and shredded or cubed
  • 1/4 cup sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 -2 cups flour (
  • 1/2 cup graham cracker crumbs
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in rest in ingredients. Scoop out 2 tbs dough and form tall mounds. Chill a few hours. Preheat oven to 350 degrees for 20 minutes vefore baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 12 to 14 minutes. They will seem a little underbaked on top, but they will be fine. Cool completely.

  • Frosting ingredients
  • 1/4 cup butter
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Milk (enough to get the consistency you want)

Frost cookies and store in covered container.

Now to figure out what I make for the Bills opener Monday!

Smores whoopie pies

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Smores whoopie pies

I was looking for a little something different to bake and bring into work tomorrow morning, and I noticed I have a couple of containers of marshmallow fluff, so I thought, “Why not smores whoopie pies” The whoopie pies are a graham cracker cookies, with a fluff frosting and melted milk chocolate chips as the center.

A reminder to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, preheat the oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Whoopie pie ingredients
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • 2 cups finely crushed graham crackers
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tbs cornstarch

Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. In a small bowl, combine milk, vinegar, baking soda and vanilla. In another bowl, cream butter and brown sugar. Add eggs. Blend in milk mixture, flour, graham cracker crumbs, and baking powder. Scoop out 1 1/2 tbs dough and roll into balls. Stagger on the prepared cookie sheet, as seen below.

Bake at 375 degrees for 8 minutes. I would not do any longer than that because you don’t want the bottoms to burn. Cool completley

  • Marshmallow fluff filling ingredients
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 cup fluff
  • 2 tbs milk (or more if necessary

Directions – cream all ingredients together

  • Chocolate filling – melt 1 cup milk chocolate chips with 1 tbs vegetable oil for 45 seconds. Stir smooth. If you need to, microwave in 15-second additional increments until you can stir it smooth.

Assembly – place cookies flat-side up, on one cookie place 1 tbs fluff filling, place 1 tbs melted chocolate.

Put them together to form your whoopie pies.

Store in covered container.

Thanks so much for stopping by today. I wish you a wonderful day. Enjoy March Madness and the NCAA hockey tournament as well!

Chocodiles – chocolate covered twinkies

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Chocodiles!

Today’s request from Rob – a chocodile. I had never heard of one before, but learned it is a chocolate covered twinkie. It gave me a chance to use my twinkie pan (one of many baking items I have that get little or no use. Hello – cherry maker, mini cake pop maker, mini pie maker, large cupcake pan, to name a few)

  • Ingredients
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 yolk
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking powder

Directions – preheat oven to 350 degrees for 20 minutes before baking. Spray a canoe or twinkie pan with baking spray. In a bowl, cream butter and sugar. Add eggs, yolk and vanilla. Blend in milk, then dry ingredients. Spoon batter into prepared pans 3/4 of the way full. Bake 15 to 18 minutes (a toothpick inserted in center of twinkie comes out clean) cool 10 minutes. Use a plastic knife to remove from pan. Cool completley.

Twinkie pan put to good use
  • Filling ingredients
  • 1/2 cup butter, softened
  • 1 cup marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla

In a bowl, beat ingredients together. Use the bottom of a wooden spoon to poke 3 holes in the bottom of a cooled twinkie.

Then using a pasty bag or decorating apparatus, carefully fill the three holes. Do not overfill.

Topping – in a microwave safe bowl, heat 1/2 cup cream for 1 minute. Add 1 1/2 cups chocolate chips. Let set 5 minutes. Stir smooth. Spread over top of filled twinkies. Store in covered container

I was a little messy with the topping 🙂

Thanks so much for stopping by. Wishing you a wonderful day. Remember to be kind. Life can be so hard, try to make someone’s day a little brighter. And, Go Bills!!!

Devil dogs

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Devil dogs/whoopie pies, Suzy q’s

Today’s recipe is devil dogs. They seem remarkably like whoopie pies, Suzy q’s or whatever other similar Hostess or Drake’s (or where I’m from – Stroemanns).. though for whoopie pies, I tend to use cake mixes and devil dogs, i opt for homemade. Anyways, I think these devil dogs came out ok.

  • Devil dogs ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tbs vanilla
  • 4 cups flour (scooped from your bag into your measuring cup)
  • 1 cup baking cocoa
  • 3 tsp baking soda

Directions – preheat oven to 350 degrees for 20 minutes. Place parchment paper on a large cookie sheet or spray a canoe/twinkie pan with baking spray. (I used both pans). Cream butter and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out dough and fill canoe pans halfway full. I used a medium cake batter scoop, which is 7 tsp of dough. On the parchment paper cookie sheet, scoop out dough (7 tsp) and form a square on the parchment paper. I made mine kinda large. Bake 11 to 14 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.

  • Filling ingredients
  • 1 cup butter, softened
  • 1 cup marshmallow fluff
  • 3 cups powdered sugar

Directions – blend butter and fluff. Mix in powdered sugar. If filling seems stiff, add a little milk to get the consistency you want.

Assembly – slice canoe/twinkie devil dogs in half horizontally. Spoon filling between the two pieces. Or spoon filling between two of them pieces that were baked on the cookie sheet with parchment paper. Store in covered container.

Kinda large!

Thanks for stopping by today. I wish you a day of peace, love and joy. And remember to be kind. The world needs your kindness

Yellow cupcakes with chocolate frosting and a squiggle

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My squiggles need work!

This weekend’s treat request from my chief taste tester was a yellow cupcake with a fluff filling, chocolate frosting, and a squiggle. I can’t master the look of the squiggle like Hostess, so really mine is a long blobby of a line. I used jumbo cupcake liners because larger cupcakes are easier for me to fill with filling. I used fat free free yogurt. You can use another type of greek yogurt or sour cream,if you prefer

Reminder – preheat your oven to 350 degrees for 20 minutes before baking, so it cycles to the right temp.

  • Ingredients for cupcakes
  • 1 cake mix
  • 3.4 oz instant vanilla pudding mix
  • 3 eggs
  • 1/2 cup water
  • 1/3 cup oil
  • 1 3/4 cups Greek yogurt

Directions – preheat oven to 350 degrees for 20 minutes. line large muffin tins with large/jumbo cupcake liners. In a bowl, combine cake mix, eggs, water, oil. Blend in Greek yogurt. Mixture will be thick. Scoop out 1/2 cup of batter into lined muffin tins. (I used a large cupcake scoop from Bed, Bath and Beyond). Bake 20 to 25 minutes or until a toothpick inserted in top comes out with a few moist crumbs. Cool completely.

  • Filling ingredients.
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk or cream
  • Blend butter and fluff. Mix in powdered sugar. Add enough milk (1 tsp at a time) to get desired consistency
  • Chocolate frosting ingredients
  • 1/2 cup butter soft
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • Mix well. You may need to add more heavy cream or powdered sugar to get the consistency you want
  • Squiggle ingredients
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream
  • Blend butter, powdered sugar and vanilla. Add cream, a tsp at a time, to get the consistency you want. It will be a little on the thicker side

Now the assembly!

Cut out a cone of cupcake, saving the cut out part
Fill with filling
Gently press cut out cone on top of filling
Frost (sweet Gracie is supervising)
Add your squiggle/blobby

Store finished cupcakes in a covered container.

Thanks so much for stopping by today. I wish you much love, happiness and joy today. And remember to be kind. A small act of kindness can make a big difference in someone’s life

Hot cocoa brownies with fluff filling and topped with chocolate ganache and a squiggle!

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Hot cocoa brownies

We spent this snowy Saturday shovelling, letting Gracie in and out approximately one million times, and watching hockey. Rob requested hostess cupcakes,so I did a little tweak – hot cocoa brownies, with hostess filling, chocolate ganache and a squiggle. The squiggle is never my forte. You can say the same for my decorating and picturing taking.

Topped with a squiggle (really it is a blob)

Reminders – scoop your flour from your flour bag into your measuring cup. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Brownies ingredients
  • 1 cup butter, melted and cooled at room temp for 10 minutes
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup hot cocoa powder
  • 1/4 cup unsweetened baking cocoa
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line an 8×8 pan with tin foil and spray with baking spray. in a bowl, mix together melted butter, sugar, eggs and vanilla. Blend in dry ingredients just until combined. Fold in chips. Bake 30 to 35 minutes, until a toothpick inserted in center comes out with a few crumbs. Cool completely.

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

Directions – in a bowl, blend butter and fluff well. Add vanilla. Mix in powdered sugar,slowly. Add milk, a tsp at a time, to get the consistency you want. Spread over cooled brownies

  • Ganache ingredients
  • 1/2 cup heavy cream
  • 1 1/2 cups chocolate chips

Directions – place chips in a bowl. In a saucepan, heat heavy cream just to a boil. Pour over chips. Let sit 5 minutes. Stir smooth. (If you need to, microwave mixture for 20 seconds and that should allow you to stir it smooth). Spread over fluff filling

  • Squiggle ingredients
  • 1/4 cup butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1-2 tsp milk

Directions – blend together well. Scoop into a plastic sandwich bag and cut out a corner. Now squiggle on top of chocolate layer! If you can do a squiggle, more power to you. My abilities only allow a blob. Store in covered container.

Celebratory fudge

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Celebration fudge

I asked Rob what to make to celebrate the Bills week 17 win and he said fudge with Oreo crumbles. Fudge is not something I make very often, so I said “sure.” Thanks to the win and the Ravens loss, the Bills clinched a playoff spot, so here is your celebratory fudge with crushed oreos. Wooooooo!!!

Crushed oreos are just what this fudge needed
  • Ingredients
  • 4 tbs butter
  • 2 1/2 cups marshmallow fluff
  • 2 1/2 cups sugar
  • 2/3 cup evaporated milk
  • 2 cups chocolate chips
  • 1 tsp vanilla

In a pan, combine butter, fluff, sugar and evaporated milk. Cook over low heat until butter and fluff and melted, stirring occasionally. Bring to a boil. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Add chips and vanilla. Stir until melted. Line and 8×8 pan with ton foil,and spray with butter spray. Spread fudge evenly in prepared pan. Sprinkle with crushed Oreos. Let set for a few hours. Cut and store in covered container.

Yum!

Thanks so much for stopping by. I hope you have a wonderful day filled with peace,joy and love. And remember to be kind. Your kindness may be just what some person needs. Also – Go Bills! ❤❤

Hostess cupcake-like Whoopie pies

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Hostess cupcake whoopie pies

Dear friends, I was a baking fiend today. I made a small yellow cake with chocolate frosting for my mother in law. Then, I made XL cupcakes with various frostings, and then, I made these hostess cupcake-like whoopie pies. And I used cake mixes for all of them! But the frosting, fillings and squiggles are all homemade. Rob wanted hostess cupcakes, but those are such a disaster for me, who can not decorate at all, I went whoopie pie instead. Still has the fluff filling, chocolate frosting and squiggle. I would say with less mess, but not really. I ended up with chocolate cake batter on the elbow of my Josh Allen Bills hoodie. Now, I am sitting on the deck with Gracie and Rob, still with chocolate on my elbow. Listening to the birds.. And I swear one sounds like he is singing “Derek Jeter”

A reminder to take your butter put an hour or so for the fluff filling and squiggle so it softens up. Also preheat your oven for 20 minutes for baking so you get the right temp.

  • Whoopie pie ingredients
  • 1 chocolate cake mix
  • 2 eggs
  • 1/3 cup oil

Directions – preheat oven to 350 degrees for 20 minutes. combine ingredients and mix well. Dough is thick. Line a cookie sheet with nonstick baking liners. Scoop out either 1 1/2 tbs of dough or 3 tbs (I did both sizes). Stagger on prepared cookie sheet. Bake 6 to 8 minutes for smaller cookies, 7 to 9 for larger ones. Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 to 3 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – combine fluff and butter. Blend in powdered sugar. Add vanilla. If mixture is too thick, add a little milk.

  • Chocolate frosting ingredients
  • 1/4 cup baking cocoa
  • 2 tbs butter, melted
  • 2 -3 cups powdered sugar
  • Milk

Directions – combine butter and cocoa. Add powdered sugar. Blend in enough milk to get the consistency you want.

  • Squiggle ingredients
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – combine butter and powdered sugar. Add vanilla, then enough milk to get the consistency you want for your squiggle! Scoop into a sandwich baggie and cut out a small corner. Now put the whole thing together

Lay cookie flatside up
Cover with filling
Top with another cookie, flatside down
Frost
Add your squiggle, or in my case, a blob!

Store in covered container.

Remember to be kind because everyone is battling through something. Also know that you matter and you are loved.