Fall is here, so I decided to make something pumpkin flavored. These are somewhere between a cake and a bar cookie. I went with a vanilla frosting, but a cream cheese or brown butter one would work well too.
A little extra powdered sugar on top for extra sweetness
Ingredients
1 cup oil
15 oz can of pure pumpkin
1 3/4 cup sugar
4 eggs
2 cups flour
2 tsp baking soda
1 tbs cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice
Directions – preheat oven to 350 degrees for 20 minutes so your oven gets to the right temperature for baking. Spray a 10×15 pan with baking spray. In a bowl, combine pumpkin, sugar, oil and eggs. Blend in dry ingredients. Spread into prepared pan. Bake 18 to 22 minutes or until a toothpick inserted in the middle comes out with a few crumbs.
Frosting
1/2 cup butter, melted
2 to 3 cups powdered sugar
2 to 3 tbs milk
1 tsp vanilla
Combine. Frost cake while still warm. Cool completely. Cut into pieces and store in covered container.
Happy football friday! Go Bills!
Thank you so much for stopping by today. Wishing you a day filled with happiness, joy, love and peace. And, remember to be kind. We are all fighting some sort of battle, and some are harder than others.
Brownies topped Oreo filling frosting and melted milk chocolate
An easy treat for this 4th of July, 2021 – brownies frosted with an Oreo filling and melted Hershey kisses. For me, this originates from a request from my husband, who pointed to one such treat at Barnes and Noble and asked, “can you make that?” So I did.
You can use any brownie recipe or brownie mix you want, using an 8×8 or 9×9 pan. This frosting recipe uses Crisco to duplicate the Oreo filling. You could use butter instead, but it would considerably change the taste.
My decorating skills need work!
Ingredients
1 brownie recipe, made as directed and baked in an 8×8 or 9×9 pan and completely cooled.
1/4 cup Crisco
1 tbs sugar
1 tsp vanilla
2- 2 1/2 cups powdered sugar
2 tbs water
4 to 5 Oreos, finely crushed
Directions – blend Crisco, sugar, vanilla, powdered sugar and water. You may want to add more powdered sugar and /or water, depending on the consistency you want. Mix in crushed Oreos. Frost brownies. Top with melted chocolate. (Microwave 1 cup or so of whichever chocolate you want to use in 30 second increments along with a tbs of vegetable oil until you can stir smooth.
Look at all that sweetness!
Have a wonderful day and thank you for stopping by! Wishing you all good things!
I know the classic black and white, or half moon cookie, has a vanilla cookie base. But today, I decided to mix it up and go with a brownie base. I also decided to use my whoopie pie pans! Honestly, they are one of the baking tools I have, but rarely use. (Others include a churros maker and mini cake pop maker, both which operate like a foreman grill, and breadmaker).
Whoopie pie pan getting used for the first time in a long time
I used a mix for these, but you could probably use your favorite homemade recipe and add the flour and baking cocoa. Remember to scoop your flour from,you flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking. Also, if black and white cookies are not your thing, make whatever flavor filling you want and make whoopie pies.
Ingredients
1 brownie recipe, prepared
1 cup flour
1/4 cup baking cocoa
Directions – preheat oven to 350 for 20 minutes. Spray a whoopie pie pan with baking spray, or line a cookie sheet with a nonstick baking liner. Combine your brownie recipe, along with flour and baking cocoa. Mixture will be thick. Scoop out 2 tbs dough and spread evenly in whoopie pie pan or to a 2 1/2 inch circle. Bake at 350 for 8 to 10 minutes. Tops may seem undone, but that is ok. Cooking too long will dry them out. Let cool completely.
Chocolate frosting – in a microwave safe bowl, combine 1 cup semisweet chocolate chips and 4 1/2 tbs butter. Melt in 30 second increments until you can stir smooth. Flat side up, frost 1/2 of cookie. Let set 10 minutes.
Let the chocolate side set for 10 minutes
Vanilla frosting – combine 2 cups powdered sugar, 2 tbs corn syrup and 2-3 tbs heavy cream. Frost other side of cookie. Store in covered container.
The finished product
Thanks for stopping by today! If you make these, let me know how they turn out. Remember to be kind. We are all battling something. And don’t forget you matter and are loved!
Chocolate cake with chocolate chips and chocolate frosting!
Today’s dessert from my chief recipe requester-taste tester, Rob, is a chocolate cake with chocolate chips and chocolate frosting. You can use any flavour chocolate cake mix (I used devil’s food today). Remember to preheat your oven to 350 degrees for 20 minutes before baking.
Chocolate chips make everything better!
Ingredients
1 chocolate cake mix
3.4 oz instant chocolate pudding mix
2 cups Greek yogurt (or sour cream, fat free or lowfat is fine)
3 eggs
1/3 cup oil
1/2 cup water
1 tsp chocolate extract (or vanilla)
2 cups chocolate chips
Directions – Preheat oven to 350 for 20 minutes. Spray a bunch pan with baking spray. Combine cake mix and pudding mix. Blend in yogurt, extract, eggs, oil and water. Fold in chips. Mixture will be thick. Spread evenly in pan. Bake 30 to 40 minutes, or until a toothpick inserted in center comes out with a few crumbs. Cool 15 minutes in pan. Invert onto cake plate. Cool completely.
Frosting ingredients
1/2 cup butter, softened
1/4 cup baking cocoa
1 tsp vanilla
2 -2 1/2 cups powdered sugar
1/4 cup heavy cream
Directions – blend cocoa, vanilla and butter. Mix in powdered sugar, then heavy cream. You can add more powdered sugar or heavy cream to get the consistency you want. Frost cake. Store in covered container.
Thanks for stopping by!
I appreciate you stopping by. If you make this cake, let me know how it turns out. And remember – be kind. We are all going through a lot, some more than others.
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 upCover with fillingTop with another cookie, flatside downFrostAdd 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.
I present smushed lemon cookies. Instead of rolling them out and cutting them with cookie cutters, I scooped out 1/4 cups of dough (XL cookies, of course), and smushed them with the palm of my hand. (I am a 4 year old, I know) Then, I sprinkled them with sugar. A note, these don’t spread too much so you can make them as flat as you want. Quick notes – scoop your flour from your flour container into your measuring cup to get the right amount and preheat your oven to 350 degrees for 20 minutes to get the correct temperature. Also, I got a late start on baking and frosted the cookies while they were still warm. If you think the frosting might be too lemony, use 1 tbs lemon juice and 1 tbs water.
Ingredients
1/2 cup Crisco (you can also substitute butter, softened to room temp)
1/4 cup plus 2 tbs vegetable oil
1/4 cup powdered sugar
1/2 cup sugar
1 tbs water
1 tsp lemin extract
1 egg
1/4 tsp baking soda
1/4 tsp cream of tartar
2 3/4 cups flour
Directions – preheat oven to 350 degrees for 20 minutes., in a bowl, blend crisco, oil, sugar and powdered sugar. Add water, lemon extract and egg. Blend in remaining ingredients. Scoop out 1/4 cups of dough. On a cookie sheet lined with nonstick baking liners, stagger mounds of dough. Flatten to desired thickness with the palm of your hand. Sprinkle with sugar., bake 13 to 17 minutes (bottoms of cookies will be lightly golden). Cool.
Frosting – combine 2 cups powdered sugar and 2 tbs lemon juice. Frost cookies. Store in covered container.
Thanks for stopping by! Remember to be kind. We all are fighting some sort of battle.
I panicked at the thought of bringing 6 cupcakes into work tomorrow (although they are very large), so I decided,to add some cake mix cookies to bring in. I used a white cake mix for the cookies, topped them with white chocolate frosting, and I topped them with mini m&ms. They cookies are puffy and soft and I think you will really like them. You can try and different cake mix flavor if you want. You can also use semisweet or milk chocolate chips in the frosting if you prefer. Remember to scoop your flour from your flour container into your measuring cup so you get the correct amount, and preheat the oven to 350 degrees for 20 minutes before you start baking, so the oven is the perfect temp. Also, I really piled on the frosting thick and still had a little left over. If you don’t want a ton of frosting on the cookies, you can halve the frosting recipe or save it to use on something else.☺
Cookies ingredients
1 white cake mix
1/2 cup egg whites
3/4 cup flour
1 tbs cornstarch
1 tsp vanilla
1 tsp water
1/3 cup vegetable oil
Directions – preheat oven to 350 degrees for 20 minutes. In a bowl,combine cake mix, flour and cornstarch. Add egg whites, vanilla water and oil. Line a cookie sheet with nonstick baking liners. Stagger 1/4 cups of dough on the prepared sheet. Bake 8 to 10 minutes. They will be lightly golden on the bottom. Cool completely.
Frosting ingredients
1/2 cup butter, melted
1/4 cup milk
1/2 cup white chocolate chips
3 to 4 cups powdered sugar
1 tsp vanilla
Directions – in a microwave safe bowl, heat milk and white chips in 30 second increments until you cam stir it smooth. Add butter and vanilla. Blend in enough powdered sugar to get the consistency you want. Frost cookies and top with mini m&ms. Store in covered container.
Hostess cupcakes with marshmallow fluff filling, chocolate frosting and a squiggle!
These dear friends are hostess cupcakes, complete with the fluff filling and magical squiggle. I made these using a chocolate cake mix, but I fancied it up a bit, using an instant pudding mix, fat free Greek yogurt, along with water, oil and eggs. If you don’t have Greek yogurt, you can always use sour cream. My squiggle isn’t so much a squiggle, but a blob of a line. ☺. You can use whatever cake flavor you want, but just use a corresponding flavor pudding mix. I used jumbo cupcake liners here too! a reminder to preheat your oven to 350 degrees before baking.
Cupcake ingredients
1 cake mix
3.4 oz instant pudding mix
4 eggs
1/2 cup water
3/4 cup oil
1 cup Greek yogurt
1 cup chocolate chips
Cupcake Directions – preheat oven to 350 degrees for 20 minutes. Line a jumbo cupcake pan with jumbo cupcake liners. In a bowl combine cake mix, pudding mix, oil, eggs and water. Blend in Greek yogurt, then chocolate chips. Scoop put 1/2 cups of batter into each cupcake liner. Bake 13 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool completely
Filling ingredients
1/4 cup butter, softened
1 cup marshmallow fluff
2-3 cups powdered sugar
Milk
Filling Directions – combine butter, fluff and powdered sugar. Add milk, a tsp at a time, if you want to thin it out a bit.
Frosting ingredients
1 stick butter, melted
2/3 cup baking cocoa
3 cups powdered sugar
2 tbs milk
Frosting Directions – combine all ingredients
Squiggle ingredients
1/4 cup butter
1 cup powdered sugar
1 tsp vanilla
2-3 tsp milk
Squiggle Directions – blend well. Put in a small Ziploc baggie and cut off a small corner
Today’s treat is in advance of the Bills AFC divisional playoff game vs the Ravens. A Saturday night game! I have all day to get nervous! I really need them to keep winning. They’ve been a needed distraction to this crapbag of a start to 2021. Maybe we’re getting all the bad stuff out of the way early.
These feature a Graham cracker sugar cookie base, followed by a layer of melted chocolate chips and topped with marshmallow fluff frosting. Of course, I got impatient and frosted them while they were still warm, so the frosting got mixed in with the melted milk chocolate. These are pretty easy and use sugar cookie mixes as part of the base.
2 sugar cookie mixes
2 cups graham cracker crumbs
2 cups butter, melted
1 cup milk chocolate chips
Directions – preheat oven to 375 degrees for 20 minutes. Combine sugar cookie mixes and graham cracker crumbs. Mix in melted butter. Press into an ungreased 9×13 pan. Bake 20 to 25 minutes (will be light golden on top). Sprinkle chocolate chips. Let sit 5 minutes. Spread smooth. Let cool completely.
Frosting ingredients
1/2 cup butter, softened
1 cup marshmallow fluff
2 cups powdered sugar
1 tsp vanilla
2-3 tbs milk
Directions – cream butter and fluff. Add powdered sugar and vanilla. Blend in enough milk to get desired consistency., frost bars. Cut and store in covered container.
My second treat for work is a brownie cookie cutout, using my football cookie cutter, again. It is the playoffs, so two treats are necessary. I didn’t make enough vanilla filling (doh), so I had to,whip up a little chocolate filling for the rest of the sandwiches. Go Bills! I love Josh Allen!
Ingredients
1 cup butter, softened
1 1/2 cups sugar
1 tsp vanilla
2 eggs
2/3 cup baking cocoa
3 cups flour
1/2 tsp baking powder
1/4 tsp salt
Directions – preheat oven to 350 degrees for 20 minutes., cream butter and sugar. Add eggs and vanilla. Fold in,dry ingredients. Roll to desired thickness and cut. Line a cookie sheet with nonstick baking liners. Bake 8 to 10 minutes. Cool completely. Spread filling between 2 cookies. Store in covered container.
cookies by christine 