Brownies topped with homemade Reese’s

Stepping up my brownie game

I didn’t want to bring in “just brownies” for work… I just saw a commercial for Reese’s eggs (which, honestly, are the best candy ever)… So I decided to make a homemade version of them and put them on top of the brownies. You can use any brownie recipe you want (even a mix is fine). You can also search my website for ideas. Rob would advise that you add a cup of chocolate chips, to make them even better.

  • Ingredients
  • 1 8×8 pan of brownies, baked and cooled completely
  • 1/4 cup butter
  • 1 cup peanut butter
  • 1/4 cup brown sugar
  • 1 cup of powdered sugar
  • 1 cup milk chocolate chips
  • 1 tbs vegetable oil

Directions – in a saucepan, combine butter, peanut butter and brown sugar. Cook and stir over low/medium heat just until it bubbles. Remove from heat. Add powdered sugar. (You way want to add more powdered sugar, depending on the texture you want. If you can too much powdered sugar, you can add milk, 1 tsp at a time, to fix that). Cool 15 to 20 minutes or until you find it cool enough to handle. Scoop out tbs and place on top of brownies. Melt chips in a microwave safe bowl, in 30 second increments until you cam stir smooth. Mix in oil. Spoon on top of brownies. Store in coveres container.

Throwing down the reese’s gauntlet with a homemade version!

Quadruple layer cookie cake

A sugar-chocolate chip-brownie-peanut butter cookie cake with marshmallow fluff frosting

Yup, you read that right. Quadruple layer cookie cake. It was what I had planned to make if the Bills were in the Super Bowl. And even though they came up a game short, I made this cake anyways because it is the Super Bowl. The NFL is the one sport that managed to get through it’s entire season without a single cancelled game. For this treat, I went with a peanut butter cookie layer, flourless brownie layer, chocolate chip cookie layer and a sugar cookie layer. I used a marshmallow fluff frosting. I actually make the peanut butter, sugar and chocolate chip cookie doughs the day before and took them out of the fridge about an hour before baking to get them to room temperature so they were easier to press into the pans. If you use a 9 inch cake pan, your baking time will be less. Remember to preheat your oven to 350 degrees for 20 minutes before you start baking. And make sure you don’t overbake your cookie cakes. This cake is quite heavy, so make sure your container is sturdy. You may have to hold it from the bottom when transporting it, or cut the cake ahead of time.

  • Peanut butter cookie ingredients
  • 1/2 cup Crisco or butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tbs milk
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. Ina bowl, cream crisco/butter and peanut butter. Mix in brown sugar and sugar. Add egg and milk. Stir in dry ingredients. Press into prepared pan. Bake 20 minutes (will be lightly golden around the edges). Cool completely

  • Flourless Brownie cookie layer
  • 6 tbs butter
  • 3/4 cup dark chocolate chips
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup baking cocoa
  • 3 tbs cornstarch
  • 1/2 tsp salt

Directions – line a round 8 inch cake pan with parchment paper and spray with baking spray. Melt butter and chocolate chips in 40 second increments until you can stir smooth. Add eggs and sugar. Blend in cocoa, cornstarch and salt. Spread into prepared pan. Bake for 20 minutes (toothpick inserted into center comes out with a few moist crumbs). Cool completlely

  • Chocolate chip cookie layer
  • 1/2 cup butter, softened
  • 1/4 cup Crisco
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 yolk
  • 2 tsp vanilla
  • 3/4 tsp baking soda
  • 2 tsp Cornstarch
  • 1 2/3 cup flour
  • 1 cup chocolate chips

Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. cream butter, Crisco, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips. Press into prepared pan. Bake 20 to 23 minutes (will be dark golden on top. May seem a little doughy, but will firm up. You can also firm it up by popping it in the fridge too for a bit. Cool completely.

  • Sugar cookie layer ingredients
  • 1/2 cup butter, softened
  • 1/4 cup plus 2 tbs oil
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 tbs vanilla
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 2 1/4 cups flour

Directions – line an 8 inch round pan with parchment paper and spray with baking spray. mix butter, oil, sugar and powdered sugar. Add egg and vanilla. Blend in dry ingredients. Press into prepared pan. Bake 20 minutes. (Will be light golden around the edges.) Cool completley.

  • Frosting/filling ingredients
  • 1 cup butter, softened
  • 2 cups marshmallow fluff
  • 4 cups powdered sugar
  • Heavy cream or milk

Directions – cream butter and fluff. Slowly blend in powdered sugar. Add enough milk or cream to get the consistency you want. Assembly instructions below.

Place a cookie layer on a plate
Apread a thin layer of frosting on top
Top with another cookie layer
Spread a thin layer of frosting on top
Top with a third cookie cake layer
Spread a thin layer of frosting on top
Top with your final cookie layer
Frost top layer

You can leave the cake as it is above, or frost the entire thing. I opted to frost the entire thing. 😁. Store in covered container.

Sunday cookies

“I am nervous and we still have 3 hours to kickoff” cookies

As I continue to lose my mind with more than 3 hours to kickoff for the Bills-Chiefs game, I made cookies because I needed something to do. I made these using a sugar cookie mix, threw in some peanut butter, valentine red m&ms, and mini chocolate chips. Some are stuffed with oreos, others with a Reese’s peanut butter Cup. These will be victory Monday cookies if the Bills win, if not they, sadly, will merely be cookies.

  • Ingredients
  • 1 sugar cookie mix
  • 1 egg
  • 1 tbs water
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 1/2 cup m&ms
  • 1/2 cup mini chips
  • Oreos, peanut butter cups

Directions- combine sugar cookie mix, egg, water, and butter. Blend in peanut butter. Mix in candy and chocolate chips. Scoop out 2 tbs dough and divide in half. Flatten one half, place oreo/reese’s on top. Flatten other half and place on top of oreo/reese’s. Seal edges. Chill a few hours or overnight. Preheat oven to 375 for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 10 to 12 minutes. Cookies will seem a little underdone. They should be lightly golden on the bottom. Cool completely. Store in covered container.

Go Bills!

Puffy peanut butter cookies topped with melted milk chocolate

Peanut blossoms with a twist

These are a favorite of many people, especially this time of year. They are peanut blossoms with a twist. Instead of a Hershey kiss on a peanut butter cookie, I melted milk chocolate ans scooped it on top. I used Crisco, which is why the cookies stayed so puffy. (I also chilled dough overnight too help with the puffiness). If you don’t want to top with melted chocolate, sprinkle cookies with sugar before baking. Remember to preheat your oven to 375 degrees for 20 minutes before baking.

Merry Christmas!
  • Ingredients
  • 1 cup Crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour

Directions – cream Crisco, peanut butter, sugar and brown sugar. Add eggs. Fold in dry ingredients. Scoop out 1/4 cups of dough. (Sprinkle with sugar, if desired). Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet, lined with nonstick baking liners, stagger cookies. Bake 12 minutes. Cool completely. Top with melted milk chocolate.

Peanut butter+ chocolate = perfection

Friday football week 15 treats – Peanut butter cookies stuffed with brownie truffles and topped with melted chocolate

Peanut butter cookies stuffed with brownie truffles and topped with melted chocolate

I decided to up my cookie game for this football Friday before Christmas. (Go Bills!) Instead of a traditional peanut blossom (a peanut butter cookie topped with a Hershey kiss), I stuffed a peanut butter cookie with a brownie truffle and topped it with melted chocolate. For the brownie truffles, I smooshed up some brownies I made the other night and mixed in about a half cup of chocolate frosting. You could also use candy or Oreos, or you don’t have to stuff the cookies at all. These use Crisco and it keeps them nice and puffy. Remember to scoop your flour into your measuring cup, and to preheat your oven to 375 degrees for 20 minutes before baking.

Yum!
  • Brownie truffles ingredients
  • 1 pan of brownies, prepared and baked, as directed, cooled completely
  • 2 tbs butter melted
  • 1 cup powdered sugar
  • 4 tbs baking cocoa
  • Milk
  • Directions – combine butter, powdered sugar and baking cocoa. Add enough milk to make the frosting. Combine the frosting with brownies. Scoop out 1 tbs and form into balls. Set aside.
  • Peanut butter cookie ingredients
  • 1 cup Crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 4 tbs milk
  • 3 cups flour
  • 2 tsp baking soda

Directions – preheat oven to 375 degrees. cream Crisco, peanut butter, sugar and brown sugar. Add eggs, milk, and vanilla. Stir in dry ingredients. Scoop out 1/4 cup of cookie dough. Divode in half. Slightly flatten bottom half and top with a brownie truffle. Top with other cookie dough and seal around truffle. On a cookie sheet lined with non stick baking liners, stagger cookies. Bake 11 – 13 minutes. Cool completely. Top with melted milk chocolate. Store in covered container.

Go Bills!