Tag Archives: milk

Football friday # 21 – sugar cookie bars sheet cake/ sugar cookie sheet cake bars

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Ok, another Chiefs playoff matchup awaits my beloved Buffalo Bills.  The AFC championship game on Sunday at 630.  I remember when I was in college, one conference championship game was at 1, the other at 4.  I liked that a lot.  Now, I have to wait all day until 630.  But I am delighted to be in the afc title game for the first time in 4 years.

To celebrate the 21st football friday, I made this sugar cookie thing.  Not sure whether they are sugar cookie bar cake or sugar cookie cake bars.   Either way, I made them in a 15×10 cookie sheet and frosted them warm bc air  started baking late and ran out of patience, so I frosted them warm

  • Sugar cookie bar cake ingredients
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 3 eggs
  • 3 tbs water
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Directions – preheat oven to 350 degrees and line a 15×10 cookie sheet with tin foil and spray with baking spray.  Set aside.  In a bowl, cream butter and sugar.  Mix in eggs, water and vanilla.  Blend in dry ingredients.  Evenly spread into prepared pan.  Bake 12 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 4 tbs milk
  • 1 tsp vanilla

In a bowl, blend all ingredients well.  Frost bars.  Cut and store in covered container.

Thanks for stopping by today.  Life is hard for many of us, so remember to be kind.

Go Bills!

Victory Tuesday cookies, on A Wednesday- the Franks – a puffy version

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Victory Tuesday cookies for my beloved Bills are a day late.. the reason – we traveled back from celebrating my grandma’s 99th birthday.

  It was a wonderful celebration of a wonderful lady, who loves the Bills and watches every game and is quite knowledgeable.

My dad died at age 67, so i know how lucky I am  still have her and my mom (who is 78) in my life.  I take no one for granted. 

Our girl, Gracie, made the trip (6 1/2 hours one way) and as always, was a trooper.  Quite a hit among my family.

  • Ingredients list
  • 3 cups flour
  • 2 tbs cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 tbs vanilla
  • 1 cup butter, cold and cubed
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2/3 cup white chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips

Directions – cream butter, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups dough.  Chill 24 hours. line a cookie sheet with parchment paper.  Stagger cookies.  Bake at  375 degrees. 12 min.

Suzy Q brownies

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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.

Chocolate triple chip cookies

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Another hot, humid day, so why not turn on the oven to bake cookies? 😉

Today, I present chocolate triple chip cookies.  And I topped them with melted chocolate because I have a million hershey kisses in the house.

Melted chocolate makes everything better!

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

  • Ingredients list
  • 7 tbs butter, melted
  • 1/2 cup brown sugar
  • 3 tbs sugar
  • 1 egg
  • 1 tbs heavy cream
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/4 cup unsweetened baking cocoa
  • 1/2 tbs cornstarch
  • 1/4 tsp baking powder
  • 1/4 baking soda
  • 1/3 cup white chocolate chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup semisweer chocolate chips

Directions – Pour melted butter in a bowl, add sugar and brown sugar.  Mix in egg, vanilla, and heavy cream. Blend in dry ingredients, then chips.  Scoop out 1 1/3 tbs dough (I used a cookie scoop).   Preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners. Stagger cookie doughs on prepared sheet.    Bake 8-9 minutes, no longer.   Cool completely.  Store in covered container.

Thanks so much for stopping by today.  I hope you have a day of joy, peace and contentment.

XL chocolate cake

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I have a litany of baking items I rarely use – like a twinkie pan, whoopie pie pan, churr bake, cake pop maker and this 18×13 cake pan that I bought I long time ago for some reason.  So I put that 18×13 cake pan to use today and make a very large chocolate cake with chocolate frosting (hersheys recipe).  I am bringing in to work tomorrow for my espn radio friends working on Memorial Day.

You can also use a standard 9×13 pan, but obviously,  your cake will be thicker and take longer to bake (maybe check after 25 to 30 minutes, with the toothpick test)

  • Ingredients
  • 2 cups flour (scooped from flour bag into your measuring cups so you get the right amount)
  • 2 1/2 cups sugar
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp vanilla
  • 1/2 cup milk
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups hot water or coffee (coffee can bring out extra chocolate flavor)

Directions – line  a 18×13 pan with parchment paper.  Preheat oven to 350 degrees.  In a bowl, blend dry ingredients together.  Mix in milk, oil, eggs and vanilla.  Blend in coffee or water.  Pour into prepared pan.  Bake 20 minutes for 18×13 pan.  Check after 25 minutes for 9×13 pan (toothpick will come out with moist crumbs).  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, melted
  • 2/3 cup unsweetened baking cocoa
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vania

Directions – in a bowl, combine butter and cocoa.  Blend in powdered sugar and milk.  With a hand mixer, beat to desired consistency.  Blend in vanilla.  Frost cake.  Store in covered container.

Thanks for stopping by today.   Wishing you a day filled with peace,  love and joy!

Bounceback Triple Chip Cookies

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The triple chip cookie I made yesterday were a complete disaster.  So flat I found them unacceptable.  So I mashed them up, added a few tbs of melted butter and pressed them in a bottom of a pan, added a double recipe of brownies and will bring them to work tomorrow.

Anyway, I needed to bounce back with the triple chips.  These came out perfect.  A couple of things- you need all-purpose flour and bread flour.  You need to scoop your flour from your flour bag into your measuring cup so you get the right amount.   The dough needs to be frozen for 90 minutes and then bake it frozen. 

  • Ingredients
  • 1/2 cup butter, cold and shredded with a cheese grater or cubed into small pieces
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 3/4 cup plus 1 tbs flour
  • 3/4 cup plus 1 tbs bread flour
  • 1 tsp baking powder
  • 2/3 cup mini chocolate chips (or semisweet)
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl cream cold, cubed butter, brown sugar and sugar.  Add egg, yolk and vanilla.  Fold in dry ingredients.  Blend in chips.  Scoop out 1/4 cups of dough.  Freeze 90 minutes.  Cookie dough is baked directly from freezer.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 13 minutes.  Tops will be a little doughy.  Cool completley.   Put in fridge for an hour to firm up.  Theb, remove from fridge and store in covered container. 

Thanks so much for stopping by today!  Wishing a day of peace, joy and love!  Remember to be kind!

XL triple chip cookies topped with melted chocolate chips

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A request from my hubby for triple chip cookies. They are cooked at a higher temperature (390 degrees), so I made them quite large so they did not burn. I am taking them to work, so after they were completley cooled, I cut them in half and topped them with melted chocolate. If I did not cut them in half, people at work would have. 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do not pour it in. Pouring it packs it in and you wind up with dry cookies. Blech!). Also chill the individual mounds. And preheat your oven for 20 minutes before baking.

  • Ingredients
  • 8 tbs butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 to 2 3/4 cups flour
  • 1 tbs cornstarch
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 to 3 tbs water (opt)
    • 2/3 cup chocolate chips
    • 2/3 cup milk chocolate chips
    • 2/3 cup white chocolate chips

Directions – cream butter and brown sugar. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add water, 1 tbs at a time to make it easier to work with. Blend in chips. Divide dough into 8 even pieces. I formed mine into very tall mounds. You can flatten your if you prefer. Bake 11 to 14 minutes (no longer). They will be golden on the edges and a little gushy on top. They will firm up as they cool. Once completely cooled, top with melted chocolate if you want.

Store in covered container.

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

Sugar Cookie Bars

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I wanted to make cookies for work tomorrow morning as college football’s championship weekend wraps up, but I am also tired (because i put up one of our Christmas trees), so I make them into sugar cookie bars instead.

My Christmas tree topper!

Remember to scoop from your flour bag into your measuring cup so you get the right amount. Preheat your oven to 35p degrees for 20 minutes before baking. And, don’t bake these longer than 10 to 12 minutes. They may seem a little doughy, but you don’t want them to dry out.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 tbs water
  • 1 egg
  • 2 1/2 cups flour
  • 2 tsp baking powder

Directions – preheat oven to 350 degrees for 20 minutes so your oven cycles to the right temp. Spray a 9×13 pan with baking spray. In a bowl cream crisco, butter crisco and sugar. Add egg, eater and vanilla. Stir in dry ingredients. (If dough seems to sticky, add another 1/4 cup flour). Press evenly into prepared pan. Bake 10 to 12 minutes. Cool completely.

  • Frosting ingredients
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 4 to 6 tbs milk (depending on consistency you want)
  • 1 tsp vanilla

In a bowl, cream butter and powdered sugar. Add milk and vanilla. Frost Bars. Cut and store in covered container.

Oreo Brookie brownies

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An oreo layer on the left, nutter butter on the right

I could not decide between making brownies or chocolate chip cookies, so I combined them and put a layer of oreos in between them and baked them up. I thought of putting melted chocolate on top, but decided that would be too much. 😀

Remember to preheat your oven to 350 degrees for 20 minutes before baking. Also, scoop your flour from your flour bag into your measuring cup so you get the right amount. Do the same drill with your baking cocoa.

  • Brownie ingredients
  • 2 1/2 cups sugar
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup baking cocoa
  • Oreos

Directions – preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper and spray with baking spray. In a bowl, combine sugar, oil, and milk. Beat in eggs and vanilla. fold in dry ingredients. The mixture will be thick. Spread into bottom of prepared pan. Layer with oreos. Set aside

  • Chocolate chip layer
  • 1/2 cup butter softened
  • 1/4 cup butter flavor crisco
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup chocolate chips

Directions – in a bowl, combine butter, crisco, sugar, and brown sugar. Add egg, yolk, and vanilla. Blend in dry ingredients. Mix in chips. I grabbed handfuls of dough and flattened them like a pancake and placed them on top of oreo layer.

Bake in 350 degrees in a preheated oven for 15 minutes. Cover with tin foil to keep edges from getting too brown. Bake another 20 to 25 minutes (or possibly longer). Try not to let the edges get too brown. I would rather underbake than overbake. If you feel it is underbaked after you cut brownies up, you can chill them overnight in the fridge. That helps firm them up.

Thanks so much for stopping by today! Remember to be kind!

Triple chip cookies

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Today is the first time in a month it hasn’t felt like you are sitting on the bleeping sun when you go outside. So to celebrate, I made triple chip cookies (Rob’s request). The humidity made so many of my cookies a big, flat disaster. I was assured they tasted good, but the fact that they were flat BUGGED me. (Plus the humidity bugged the hell out of me as well). These cookies did flatten a bit, but not as bad as some of the other ones.

Remember to scoop your flour bag into your measuring cup so you get the right amount, form your dough into tall mounds and chill them for a few hours, and preheat oven to 350 degrees before baking so your oven cycles to the right temp. (That last tip was a lifesaver from a tech who serviced one of our first ovens. Very valuable advice)

This is a mound of cookie dough
  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater
  • 1 1/4 cups brown sugar
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/4 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
This is how I stagger cookies on a sheet

Directions – in a bowl, cream grated butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop put 1/4 cups of dough and form tall mounds or cylinders. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake for 15 to 20 minutes or until edges are golden and there are golden spots on top. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, love and joy. And remember to be kind. Everyone is fighting some sort of battle each day. Being mean helps no one.