Tag Archives: melted chocolate

Nfl Sunday week 10 – chocolate fudge cookies topped with edible peanut butter cookie dough and melted chocolate

Uncategorized Leave a comment

I wanted to do a treat with peanut butter, so I thought I would make a fudgy chocolate cookie, topped with edible peanut butter cookie dough and melted hershey kisses.  A nice combo, if there ever was one.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill tall mounds of dough for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into your measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs corn syrup
  • 1 3/4 cups flour
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, vanilla and corn syrup.  Mix in dry ingredients.   Scoop out 1/4 cups of dough and form tall mounds.  Chill a few hours.  When ready to bake, line a baking sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. Cool completely. 

  • Edible peanut butter cookie dough ingredients
  • 3 tbs butter, softened
  • 1 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour (heated in a microwave safe container for 45 seconds)

Directions – in a bowl, combine ingredients.    Divide evenly, slightly flatten and place a piece on top of cookie.

Top with melted chocolate. 

Store in covered container.

Thanks for stopping by!

Smores graham cracker pound cake

Uncategorized Leave a comment

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.

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

Uncategorized Leave a comment

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!

Celebrating Josh’s MVP.  Treat #2 – cookie dough brownies

Uncategorized Leave a comment

The second treat of my hat trick of treats for Josh’s MVP are a favorite of many  cookie dough brownies.   They looks remarkably like the caramel oreo crust treat in pix, but are much different! 🙂

I used a brownie mix for these, but you can use any homemade recipe if you want.  These are also easy to make and super sweet!

  • Ingredients
  • 1 pan of brownies (9×9 or 8×8 recipe) prepared and cooled completely
  • 4 tbs  butter, almost completely melted
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1/2 tbs milk
  • 1/3 cup flour

Directions – in a bowl, combine butter, sugar and brown sugar.  Add milk and vanilla.  Fold in flour.  Mix well and press evenly over brownies.  Top with melted hershey kisses or chocolate chips.  I recommend cutting these before the melted chocolate completely sets,  because it is easier, trust me.  Store in covered container .

Thanks so much for stopping by!  Go Bills!

Victory Monday treats – brownie cookies with crushed Butterfinger and topped with melted hershey kisses

Uncategorized Leave a comment

To celebrate the Bills win over the Colts today, I made brownie cookies with crushed butterfingers.  And I topped them with melted hershey kisses.   Of course, you can use any candy you want.  I did smash the butterfingers with a rolling pin, which was a fun way to get out any frustrations.

Remember to scoop your flour and baking cocoa from their respective containers into the measuring cup so you get the right amount.  I  recommend chilling the individual doughs mounds for a bit to prevent too much spreading. 

  • Ingredients list
  • 1/2 cup oil (I used olive)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup flour
  • 3/4 cup unsweetened baking cocoa
  • 1 tbs water
  • 1 tsp baking soda
  • 5 fun size butterfingers, crushed
  • 1 cup chocolate chips
  • Hershey kisses
  • Additional crushed butterfingers

Directions – in a bowl, combine oil and sugar.  Add eggs and vanilla.   Blend in flour and baking cocoa.  Stir in baking soda and water.  Add crushed butterfingers and chips.  Scoop out 2 tbs dough.  Form tall mounds.  Chill in fridge at least an hour.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Stagger cookies on sheets.  Bake 10 to 12 min, no longer.  Cool completely.  

Top with melted chocolate and crushed butterfingers.  Store in covered container

Thanks so much for stopping by today!   Huuuuge game next Sunday- The Chiefs at home.  💙❤️💙❤️🦬🦬

Football friday #7 (and happy birthday Eric)

Uncategorized Leave a comment

Today’s Friday football treats is a request from my coworker, Eric, who’s celebrating a birthday today.   They are a version of Little Debbie brownies, which I  loved as a child.  These even have rainbow chips on top (shout out to Price Rite for having them)

I made these amid a crazy game three of the ALCS between the Yankees and Guardians.  What a nutty last few innings – the Judge and Stanton home runs.  The Noel and Fry home runs.  Rob and I are Yankees fans (but he is more invested than me).  He was quite mad afterwards and broke into hot brownies (which I warned him against).  He mangled them, as you can see below.

Remember to scoop your flour and baking cocoa from your containers into measuring cups so you get the right amount.  Also, preheat your oven for 20 minutes so it cycles to the right temp.  If you don’t have milk chocolate chips, you can use all semisweet for the ganache.

  • Brownies ingredients list
  • 2 1/2 sticks of butter, melted
  • 2 cups sugar
  • 2/3 cup brown sugar, packed into measuring cup
  • 1 3/4 cups unsweetened baking cocoa
  • 2 tsp vanilla
  • 4 eggs
  • 2 yolks
  • 2 tbs corn syrup
  • 1 1/3 cups flour
  • 2 tbs cornstarch
  • 1/2 tsp salt

Directions – preheat oven to 350 degre3s.  Line a 9×13 cake pan with parchment paper and spray with baking spray.  In a bowl, mix butter, sugar, brown sugar, and baking cocoa.  Add eggs, one at a time,  yolks, corn syrup and vanilla.  Blend in dry ingredients.  Mixture will be very thick.  Evenly spread into pan.  Bake 30 to 40 minutes (until toothpick comes out with a few moist crumbs).  Cool completely.

  • Ganache ingredients
  • 1 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup heavy cream

Directions – in one microwave safe bowl, heat chips for 1 minutes.  In another microwave safe bowl, heat cream for one minute.  Combine cream and chips.  Stir smooth.  Let sit 5 minutes.  Spread on cooled brownies and sprinkle with rainbow chips or m&ms

Thanks so much for stopping by today!  Wishing you a day filled with joy, peace and love.  Also remember to be kind!

Suzy Q brownies

Uncategorized Leave a comment

I had some leftover hostess fluff filling and hostess squiggle dough after making Rob’s hostess cupcake birthday cake, so I decided to use it by making some Suzy q brownies.   You can use whatever brownie recipe you want (or peruse my blog for some) or use a mix.

For my ESPN Radio friends laboring tomorrow on Labor Day, these are for you

  • Ingredients list
  • 1 brownie recipe baked in a 9×13 pan and cooled
  • Topping ingredients
  • Milk chocolate chips
  • 1 tbs vegetable oil
  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Water or milk
  • Squiggle ingredients
  • 1/4 cup butter softened
  • 1 -2 cups powdered sugar
  • 1 tsp vanilla
  • Water or milk

Directions – cut cooled brownies into squares and set aside.   In a microwave safe bowl, microwave chocolate chips and vegetable oil in 30 second increments until you can stir smooth.  Set aside while you make the filling.

For filling – in a bowl, cream butter and fluff, blend in powdered sugar.  Add milk or water, a tsp at a time until you get the consistency you want.  Spread between 2 cooled brownie squares. Top with melted chocolate chips.  Let chocolate harden up for an hour.

For squiggle – in a bowl, combine butter, powdered sugar,and vanilla.  Add water or milk, a tsp at a time to get the consistency you want.  Scoop into a zip lock baggie and cut out a corner.  Squiggle on top of hardened chocolate.  Store in covered container.

Smores cookies bars

Uncategorized Leave a comment

Amidst all the holiday baking with cutout sugar cookies, snickerdoodles and gingerbread men, I went a little outside the box and decided to make smores cookie bars. They are quite simple and are topped with marshmallow buttercream frosting and melted milk chocolate chips. We are going to our friends’ house tonight for a Christmas party and these are what we are bringing.

Remember to preheat your oven to 375 degrees for 20 minutes before baking so your oven cycles to the right temp. Also, spoon your flour bag from your flour container

  • Bars ingredients list
  • 1 cup crisco (original or butter flavor)
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour (scooped your flour bag into your measuring up so you get the right amount)
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups finely crushed graham crackers

Preheat oven to 375 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, cream crisco, brown sugar and sugar. Mix in eggs and vanilla. Blend in dry ingredients and crushed graham cracker. Spread evenly into prepared pan. Bake 20 to 25 minutes (edges just turn golden). Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 1/2 cups to 3 cups powdered sugar
  • 2 to 3 tbs heavy cream
  • 1 tsp vanilla

Cream butter and fluff. Mix in powdered sugar slowly. Add cream and vanilla. Blend to desired consistency. Frost cooled bars. Top with melted chocolate. Store in covered container.

Thank you so much for stopping by today! I wish you a day filled with peace and love.

Nutter butter peanut butter cookies topped with melted hershey kisses

Uncategorized Leave a comment

Part 2 of my treats for the annual day of giving are nutter butter peanut butter cookies. They are peanut butter cookies with crushed nutter butters added. I have done something similar with oreos.

  • Ingredients
  • 1/2 cup butter flavor crisco (or softened butter)
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 3 tbs brown sugar
  • 1/4 cup powdered sugar
  • 1/3 cup plus 2 tbs oil
  • 1 egg
  • 2 tbs water
  • 1 1/4 cups flour
  • 3 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp cream of tartar
  • 24 nutter butters, finely crushed in a food processor

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, cream butter crisco, peanut butter, sugar, brown sugar, and powdered sugar. Blend in oil, water, and egg. Fold in dry ingredients and crushed nutter butters. Scoop out 2 to 3 tbs of dough and form domes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 8 to 9 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.

Thank you for stopping by today. If you are able to help in the v foundation’s fundraising efforts to fight cancer, visit v.org

Peanut butter oreo cookies

Uncategorized Leave a comment

I had some extra crushed oreos leftover from my oreo topped chocolate chip cookie recipe, so I needed to make another treat to use them up. I figured peanut butter cookies was a good option.

Melted chocolate on the bottom

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual mounds of dough for a few hours to keep the cookies from spreading. And, preheat your oven to 375 degrees for 20 minutes before making so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup crushed oreos

Directions – cream crisco, peanut butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 12 to 14 minutes. Cool completely. I felt the bottoms of the cookies were a little too dark, so covered them in melted milk chocolate and let the chocolate set. Store in covered container.

Thanks for stopping by today!