Tag Archives: frosted

Peanut butter bars with Reese’s eggs, ground peanuts and peanut butter frosting

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Calling all peanut butter lovers!  This is for you.  Peanut butter bars with finely ground peanuts, cut up Reese’s eggs smushed on top and frosted with peanut butter frosting.

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.  Remember to preheat your oven before baking.

  • Ingredients
  • 1 cup oeanut butter
  • 1/2 cup butter crisco, crisco or butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup peanuts, finely ground in a food processor (opt)
  • Reese’s eggs, chopped up (opt)

Directions – preheat oven to 350 degrees.  Line a 9×13 cake pan with tin foil and spray with baking spray.  Set aside.  In a bowl, cream butter crisco, sugar, brown sugar and peanut butter.  Add eggs and vanilla.  Blend in dry ingredients.  Mix in peanuts.  Evenly spread into prepared cake pan.  Gently press pieces of chopped up Reese’s eggs on top like so.

Bake for 25 minutes,  no longer.  Let cool completely.

  • Frosting ingredients
  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 2 tbs milk (or more)
  • 1 tsp vanilla
  • 3 cups powdered sugar

Combine butter and peanut butter in a small sauce pan.  Over low-medium heat, bring to a boil.  Remove from heat.  Add milk, vanilla and powdered sugar.  You may need to add more milk or powdered sugar to get the consistency you want.  Frost cooled bars.  Store in covered container.

Vanilla cake-like cookies

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For my work friends who prefer vanilla treats over chocolate and are not fans of peanut butter.  These are a soft, thick vanilla cookie, with a cake like texture and topped with vanilla frosting.  Frosting is not my strength,  as you can see.  I either make it too thin or too thick.  Regardless,  I think people will enjoy the cookies!

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 frosting).  Also preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco (or butter, softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Directions – in a bowl, cream crisco or butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 2 tbs of dough and roll into balls.  Chill doughs  for a few hours in fridge.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies. 

Bake 10 minutes, no longer.  Tops will be gushy.  You can firm them up in fridge or let them firm up at room temp.  Cool completely.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 2 to 4 tbs milk
  • 1 tsp vanilla

In a bowl, blend powdered sugar and 2 tbs milk and vanilla.  Add more milk ,(or powdered sugar) to get the consistency you want.  Store in covered container.

Frosted Mud bars

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These, dear friends, are somewhere between and brownie and a chocolate blondie.  I frosted them too!  Super simple to make!

Remember to scoop your flour and baking cocoa from their respective bags into your measuring cups so you get the right amount.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, melted
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup baking cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with pam.  Set aside.  Melt butter and place in a bowl.  Add sugar, then eggs, one at a time, and vanilla.  Fold in dry ingredients.   Mix in chips.  Spread evenly into pan.  Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.

  • Frosting ingredients list
  • 1/2 cup butter
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Directions – in a saucepan, melt butter.  Add powdered sugar, cocoa and milk.  Stirring constantly, bring to a boil.  Boil 1 minute.  Remove from heat and add vanilla.  Add more powdered sugar if you would like a thicker frosting.  Frost cooled bars.  Cut and store in covered container.

Thanks for stopping by!

Frosted Sugar cookies

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Part 3 of my hat trick of cookies for work tomorrow.  Frosted sugar cookies.  Easy to make and the frosting is simple too. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also slightly flattened the individual doughs and recommend freezing them for a half hour or chilling them for a few hours before baking.  And, as always,  preheat your oven before baking

  • Ingredients list
  • 1 cup butter crisco
  • 1 cup sugar
  • 2 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder

Directions – in a bowl, cream butter crisco and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Scoop our 1/4 cups of dough, slightly flatten and sprinkle with sugar.  Freeze a half hour or chill a few hours.  Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 9 to 11 minutes.  They will be a little gushy on top.   You can chill them in the fridge to firm them up.

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

In a bowl, combine ingredients.  You may need to add more powdered sugar/milk to get the consistency you want.  Frost cookies.  Store in covered container.

Thanks for stopping by today!

Chocolate sugar cookie cake mix bars with fudge frosting

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This is a twist on a previous recipe -sugar cookie cake mix bars.   This time, I used all chocolate crinkle cookie mix and devils food cake mix.  Super simply and easy.  I opted for a fudge frosting. But you can use whatever flavor you want.  Sprinkling powdered sugar on to would be good too, I think. 

You can use whatever flavor cookie and cake mix you want.

Remember to preheat your oven so it cycles to the right temp.

  • Ingredients list
  • 1 cake mix
  • 1 cookie mix
  • 2 sticks of butter, melted
  • 3 eggs
  • 1 tsp vanilla

Directions – preheat oven to 350 degrees.  Line a 9×13 sheet with tin foil and spray with baking spray. Set aside.  In a bowl, combine all five ingredients, beat on low-medium speed with a mixer just until blended  (Mixture will be thick).  Spread evenly into prepared pan.  Bake 20 to 23 minutes.  Cool completely.

  • Frosting ingredients
  • 6 tbs butter
  • 1 cup dark chocolate chips
  • 2 tbs unsweetened baking cocoa
  • 1/2 to 2/3 cup powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla

Directions – in a pan, over low-medium heat, melt butter.   Turn off heat, leaving pan on burner.  Add chips, cocoa, powdered sugar, cream and vanilla.  Stir until melted.  Chill 15 to 20 minutes.   Frost cooled bars. 

Store in covered container. Thanks so much for stopping by today.

Lemon squares

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A request for these were from a friend from work- lemon squares.  They were super easy to make and are topped with a lemon frosting.  

I used fresh lemon juice and lemon zest.  You can use bottled lemon juice if you prefer.  Honestly, zesting a lemon seems like unnecessary work!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat the oven before baking.. and, take these out after 16 or 17 minutes, even if they don’t look completely done.

  • Bars ingredients
  • 1/2 cup butter, melted and cooled for 10 minutes
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 2 tsp lemon zest (opt)
  • 1 tbs lemon juice
  • 1 cup flour
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line and 8×8 pan with parchment paper.  Set aside.   In a bowl, combine butter, sugar and powdered sugar.  Add eggs, juice and zest.  Blend in flour and salt.  Spread evenly into tapered pants.  Bake 16 to 17 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 cup powdered sugar
  • 2 tbs lemon juice

Directions – combine and evenly spread over bars.  

Let frosting set before cutting.  Store in covered container.

Thanks for stopping by today!

Magical mermaid graffiti sprinkle cookies

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What the what?  I know, a weird name for a cookie.  I saw these sprinkles at price rite and thought “how magical for a cookie.”  So I made a funfetti like cookie dough with cake batter extract and vanilla extracts and poured in a container of magical mermaid graffiti.  Perfectamundo, to paraphrase Arthur Fonzarelli. 🙂

Of course, if you don’t have cake batter extract, you can use vanilla or almond extract. 

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 few hours.  And, preheat the oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp cake batter extract
  • 1 tsp vanilla
  • 3 cups flour
  • 4 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2.5 Oz container of sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Fold in dry ingredients.  Mix in sprinkles.  Scoop out 1/4 cups dough. 

Chill a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  (Bottoms will be lightly browned).  Cookies may be a little gushy.. but let them cool down and pop them in the fridge to firm them up. 

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1 1/2 to 2 cups powdered sugar
  • 1 tsp cake batter extract
  • 2 tbs milk.

Directions – in a bowl, combine ingredients and mix well.  Frost cooled cookies. 

Store in covered container. 

Frosted brownie cookies

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Today’s treat frosted brownie cookies… so simple because they  use a brownie  mix and a few other ingredients.  

You probably could leave them unfrosted, but i think the frosting adds a little extra goodness.

I do recommend chilling the dough and few hours to keep them from spreading too much.

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

Directions – in a bowl, mix all ingredients.  Scoop out 1/4 cups of dough and chill a few hours.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on prepared sheet.sheets.  bake 9 to 11 minutes.  They were a little gushy in the middle, but I did not cook them any longer because I was worried about the bottoms burning).  I did pop them in the fridge to firm them up.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 cup baking cocoa
  • 1/3 cup heavy cream
  • 1 tsp vanilla

In a bowl, mix ingredients well.  Frost cookies.   Store in covered container.

Thanks so much for stopping by today!

Frosted Heath Bar Blondies

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Rob bought some mini heath bars and asked me to bake something with them,  so I opted for blondies with vanilla frosting.  There are crushed heath bars in the blondies and in the frosting.  Really, these use one of my many chocolate chip cookies recipes, but instead of chips, I put in heath bars. 

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.

  • Blondies ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed heath bars

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper and spray with baking spray.  Set aside.  In a bowl, cream butter, sugar and brown sugar.  Blend in eggs and vanilla.  Stir in dry ingredients.   Fold in heath bars.  Evenly spread into prepared pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely

  • Frosting ingredients
  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1 tbs milk
  • 1 tsp vanilla
  • Crushed heath bars

Directions – in a bowl, cream butter and powdered sugar.  Add milk and vanilla.  Frost bars.  Sprinkle with crushed heath bars. 

Store in covered container.

Thanks so much for stopping by today!

Puck cookies for the Frozen Four and to welcome the Stanley Cup to campus

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The Frozen Four begins tomorrow on ESPN2 (5 pm and 8 pm eastern), and the Stanley Cup will be on campus at ESPN Friday.   So to celebrate, I made puck cookies – soft chocolate sugar cutout cookies shaped like pucks.  Some are frosted with chocolate frosting and since I didn’t make enough of it, I topped the rest with melted Hershey kisses.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the baking cocoa).  Also preheat your oven before baking for the best cookies.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour (scooped from flour bag into measuring cup so you get the correct amount)
  • 1/2 cup unsweetened baking cocoa (scooped from the container into measuring cup)
  • 1 tsp salt

Directions – preheat oven to 350 degrees.  in a bowl, cream butter and sugar.  Blend in egg and vanilla.  Stir in dry ingredients.   Flour a flattened surface and rolling pin.  Roll and cut.  Line a cookie sheet with parchment paper.  Stagger cookies on it.  Bake 9 to 11 minutes.  Cool completely

  • Frosting list
  • 3 cups powdered sugar
  • 4 tbs water
  • 1 tsp vanilla
  • 2 tsp cornstarch syrup
  • 3/4 cup dark chocolate chips, melted

Directions – in a bowl, mix powdered sugar, water, vanilla and corn syrup.  Blend in melted chips.  Frost cookies.  Store in covered container.

Thanks for stopping by today!