Tag Archives: instant pudding mix

Victory Monday cookies for week 13

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I stood for the entire second half of the Bills game, something I had not done in a long, long time.  It alleviated some of the Fandom stress for me, and we were playing well while I stood, so I did not sit down until the game ended.   We got a much needed win, so i asked Rob what the victory treats should be and he said triple chip cookies.  They are a chocolate chip cookie dough with an instant vanilla pudding mix added and uses milk chocolate, white chocolate and semisweet chocolate chips.  I was in a bit of a rush and didn’t have time to chill the dough, but they stayed niced and puffy anyways.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven to 350 degrees before baking. 

  • Ingredients list
  • 1/2 cup butter, cold and cubed into small squares
  • 1/2 cup butter crisco (regular crisco also works)
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 box vanilla instant pudding mix, 3.4 oz
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups flour
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  In a bowl, cream butter, butter crisco and brown sugar.  Add pudding mix.  Mix in eggs, vanilla, baking powder, baking soda and salt.  Fold in flour.  Blend in chips.  Scoop out 1/4 cup dough.  Stagger on cookie sheet.  Bake 10 to 11 minutes, no longer.  Remove from oven.  Tops may look gushy, but cookies will firm up as they cool.  Cool completely.   Store in covered container.

Thanks so much for stopping by!

NFL Sunday, week 13 – Chocolate chocolate chip cake with crushed oreo frosting

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If you love chocolate, this cake is for you.  It uses a chocolate cake mix (I used dark chocolate fudge, but any one is fine), and a handful of other ingredients.   The frosting is a buttercream with finely ground oreos. If you don’t have black cocoa, regular unsweetened baking cocoa is fine.  I think I will make a golden oreo version of this with a white cake mix another time.

  • Ingredients list
  • 1 chocolate cake mix
  • 1 box chocolate instant pudding mix (3.4 oz)
  • 1/2 cup black cocoa
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup greek yogurt
  • 1/2 cup milk
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Spray a bundt cake pan with baking spray.  Set aside. In a bowl, blend cake mix, pudding mix and cocoa.  Blend in eggs, oil, greek yogurt and milk.  Fold in chips.   Batter will be thick.  Spread evenly into prepared bundt pan.  Bake 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from oven.   Cool 15 minutes in pan.  Then pop cake onto a plate and cool completely.

I felt i left this cake in a minute too long, so I found a syrup recipe to help moisten it up.  This is used before you frost it.

In a saucepan, combine 1 cup water, 1 cup sugar and 1/3 cup unsweetened baking cocoa.  Whisk constantly over medium heat just until it boils.  Remove from stove.  Pour in a pan and cool completely.   Brush on cooled cake.

  • Oreo buttercream frosting ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 4 to 6 tbs heavy cream
  • 14 oreos, finely crushed (i used a food processor)

Directions – in a bowl cream butter and crisco.   Slowly blend in powdered sugar.   Add vanilla and 4 tbs of heavy cream.  Mix more cream, one tbs at a time, until you get the consistency you want.  Blend in crushed oreos.  Frost cake.  Store in covered container.

Thanks so much for stopping by today.

Perfectly puffy triple chip cookies

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I know most people don’t love cooler weather, but honestly, I am ok with it because the puffy cookies are back! (Also my hair is less of a battle to straighten). Today, I present puffy triple chip cookies, featuring semisweet, milk chocolate and white chocolate chips.

I used butter flavor crisco in this recipe, as well as cornstarch.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the mounds of dough for at least an hour to prevent spreading. And preheat your oven for 20 minutes, so it cycles to the right temp.

  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3.4 oz instant pudding mix
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – in a bowl, using a wooden spoon or rubber spatula, cream butter crisco, brown sugar and sugar. Add eggs. Mix in vanilla and pudding mix. Blend in flour, baking powder, baking soda and cornstarch. Blend in chips. Scoop out 1/4 cups of dough and form into mounds. Chill at least an hour in the fridge. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake at 350 degrees for 11 to 13 minutes. The bottoms will be lightly browned. The tops will be a little gushy, but will firm up as they cool and set overnight.

Store in covered container.

Thanks for stopping by today! Go Bills!