Black and White/Half Moon cookies

Black and white / half moon cookies

I was looking to make something different after a steady trend of baking chocolate chip cookies and brownies. So I went through my recipes and came across one of the black and white/ half moon cookies in my collection. I have no idea why some people call them half moon and others black and white.

This one uses Greek yogurt or sour cream instead of buttermilk or milk. They were pretty thick and did not spread out much at all. It’s probably because I chilled the dough. So the first 2 batches I made are tiny (using 1/2 cup dough), and the other two are much larger and more like traditional bw cookies, courtesy of me combining two dough mounds (1/2 cup dough) and flattening them.

  • Ingredients
  • 1/2 cup butter, softened
  • 1 1/4 cups crisco
  • 2 cups sugar
  • 1 tbs cornstarch syrup
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 cup sour cream or yogurt
  • 4 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 tsp baking powder
  • 1 tsp salt

Directions – cream butter, crisco and sugar. Add eggs, corn syrup and vanilla. Blend in dry ingredients, then greek yogurt or sour cream. Using floured hands, scoop out 1/4 cups of dough and flatten. Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes so it cycles to the right temp. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on prepared sheets. Bake 10 minutes. Cool completely.

  • Frosting ingredients
  • 5 cups powdered sugar
  • 2 tbs corn syrup
  • 4 tbs hot water
  • 1 tsp vanilla
  • 1/3 cup chocolate chips, melted
  • 4 tbs unsweetened baking cocoa

Directions – in a bowl, combine powdered sugar, corn syrup, vanilla, and hot water. Divide frosting in half. To one half of frosting – add melted chocolate and cocoa powder. Add another tbs of hot water.

Frost cookies flat side up

Flip cookies over, flat side up. On one half of cookie, spread chocolate frosting. On other half, spread vanilla frosting. Let set. Store in covered container.

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

Yellow cupcakes with chocolate frosting and a squiggle

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