Tag Archives: powdered sugar

The most ridiculous treat I have ever made

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In honor of the US women’s Olympic hockey team winning the gold medal and our men’s team taking on Canada for gold Sunday, I really wanted to step up my dessert game.   I saw Costco has this new chocolate chip cookie bar cake –  a  chocolate cake layer, creamy filling with pieces of edible cookie dough, chocolate chip cookie cake, topped with a thin layer of chocolate frosting.   I think next time, I would put the cookie cake layer on the bottom (because it is kind of heavy) or make a yellow layer and add chocolate chips to it.  It took a while to make, but the weather is not great, so why not try this?

Remember to scoop your flour from your flour bag into your measuring cups so you get the right amount.  Same goes for your powdered sugar and baking cocoa.  And, preheat your oven before baking.

Before you start this process,  take out 4 and 1/2 sticks of butter and set aside, so they soften.

Also take out 3/4 cup ice cream and put in a cup before baking, in the fridge, so it melts.

I used chocolate chip cookie dough

I didn’t want to make this using 9×13 pans, so I found these 8×10 at the dollar tree.

  • Fudgy chocolate cake layer ingredients
  • 1/2 cup butter, melted
  • 1 1/4 cups brown sugar, firmly packed into measuring cups
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1 /4 cup plus 2 tbs unsweetened baking cocoa
  • 1/2 tso baking soda
  • 1/2 tsp salt
  • 1/2 cup hot water

Directions -Preheat oven to 350 degrees.  Line an 8×10 pan with parchment paper and set aside.  In a bowl, combine melted butter and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.    Pour in water and just stir until batter evenly blended.  Pour into prepared pan.  Bake 25 to 30 minutes, until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.

  • Chocolate chip cookie cake ingredients
  • 1 cup butter, melted and cooled 5 minutes
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup chocolate chips (plus 1/2 cup)

Directions – preheat oven to 350 degrees.  Line an 8×10 pan with tin foil and spray with baking spray.  Set aside.  In a bowl, blend butter, sugar, brown sugar, eggs, yolk and vanilla.  Add dry ingredients.  Mix in 1 cup chips. Press into prepared pan.  Sprinkle 1/2 cup chips on top.  Gently press down gently.  Bake 30 minutes (edges will be golden).  Cool completely.

  • Ice cream flavored filling ingredients
  • 1/2 cup butter, softened
  • 3/4 cup ice cream, melted
  • 3 1/2 cups powdered sugar
  • Milk

Directions – in a bowl, using a hand mixer,  blend butter and melted ice cream smooth.  Slowly, blend in powdered sugar and enough milk to get the consistency you want.

  • Edible cookie dough ingredients
  • 2 cup flour (heated in a microwave safe bowl for 60 seconds for safety purposes)
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar, firmly packed into measuring cup
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips

Directions – in a bowl, using a hand mixer, beat brown sugar and butter for 2 minutes.   Add vanilla.  Mix in flour then mini chips.  Scoop out tsp of dough.  Set aside.

  • Chocolate frosting ingredients
  • 2 tbs butter, melted
  • 2 tbs unsweetened baking cocoa
  • 2 cups powdered sugar
  • 2 tbs milk

Directions – in a bowl, blend butter and cocoa.  Mix in powdered sugar.  Add enough milk to get the consistency you want.

Now it’s time to assemble this monstrosity!  I am putting this together like Costco does… but next time, I think I will put the chocolate chip cookie cake layer on the bottom, perhaps leave out the cookie dough pieces from the filling and maybe skip the frosting, or drizzle  melted chocolate chips.

On a tray, place the chocolate cake layer.

Evenly spread ice cream filling on top.

Gently press in cookie dough pieces.

Top with chocolate chip cookie dough layer.

Frost with chocolate frosting.

A side view

Cut into pieces and store in covered container.

Thanks so much for stopping by!

Celebrating a Team usa men’s hockey win  and gameday for Team USA women’s hockey

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These are for another Team USA men’s hockey win (featuring a goal by Buffalo Sabres forward Tage Thompson) and for gameday for the US women’s hockey team vs Sweden.

A while back, I found a recipe that had some sort of marshmallow swirl in brownies.  Of course I can’t find thst recipe, but it go me thinking of making a vanilla version of a treat with crushed golden oreos

and fluff. 

And instead of vanilla flavoring, I used cake batter extract for a different flavor.  For the frosting, I used some crushed oreos, fluff and cake extract too.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Same for the powdered sugar for the frosting).

  • Ingredients list
  • 3/4  butter, softened
  • 3/4 cup sugar
  • 1 1/2 eggs
  • 1 tsp cake batter extract (you cam use vanilla instead)
  • 2 tbs water
  • 2 1/4 cups flour
  • 11/2 tsp baking powder
  • 5 tbs marshmallow fluff
  • 10 golden oreos, finely crushed

Directions – in a bowl, cream butter and sugar.  Add egg and a half, water and extract.  Blend in dry ingredients.   Mix in fluff then crushed oreos.  Scoop out 1/4 cups dough.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  No longer.  Cool completely.

  • Frosting ingredients list
  • 6 tbs butter, softened
  • 2 1/4 cups powdered sugar
  • 2 tbs cream
  • 5 tbs fluff
  • 1 tsp cake batter

In a bowl, cream butter and powdered sugar.  Mix in cream, fluff and extract.  Frost cookies.

  Store in covered container.

Frosted Snowball bars

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Another frigid day, so another baking day for me.  Instead of making snowball or mini chip snowball cookies, I opted for bar form.   One half contains mini chocolate chips, the other side is plain.  And I frosted them. 

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).  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Directions – preheat oven to 350 degrees.  Line and 8×8 pan with tin foil and spray with baking spray.  In a bowl, cream butter, sugar and powdered sugar.  Add egg and vanilla.  Mix in dry ingredients.  Scoop out 1/2 of dough and evenly spread into one  side of the prepared pan.  Add mini chips to rest of dough.   Spread evenly into other side of pan.

Bake 25 minutes, no longer.  Remove from oven and sprinkle powdered sugar on top.  Cool completely.    I then frosted them with vanilla frosting.  

Store in covered container.

NFL Divisional round playoff Bills gameday treats –  oatmeal creme pies

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How cool that not only it is Bills playoff gameday but also Sabres game day.  The last time the Bills played a playoff game the same day as the Sabres had a game, both teams won.  Here’s hoping for that same result!

I broke out of the box a bit with these.  I have made oatmeal cookies which were well received, but felt the need to step it up because it is the Divisional round of the playoffs…. so I went with oatmeal creme pies.  

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 for the frosting)

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups quick oats

Directions – preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.   In a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.  Mix in flour, baking soda and salt.  Fold in oats.   Scoop out 3 tbs of dough and form tall mounds. 

Stagger on cookie sheet.

Bake 11 to 13 minutes, no longer (edges will be browned.   Cool completely.

  • Fluff filling
  • 1/2 cup butter, softened
  • 3/4 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs milk

Directions – in a bowl, cream fluff and butter.  Blend in powdered sugar.   Mix in vanilla and milk.  

Assembly directions – lay one cookie flat side up

Spoon some filling on top.

Top with another cookie flatside down.

Store in covered container.  I popped these in the fridge so the top cookie wouldn’t slide off the filling.

Thanks for stopping by!  Go Bills!  Go Sabres!

Victory monday, wildcard version- XL snowball cookies with mini chocolate chips

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In honor of our first road playoff win since 1992, I present extra large snowball cookies with mini chocolate chips.  my stress level was through the roof.  I stood the last 8 minutes, didn’t take a breath and frightened our dog when I yelled when cole bishop got the game winning interception.    Yowsa.  One win down 3 to go.

These really are like a Mexican wedding cake/Russian tea cake/Italian wedding cake cookies with just a few ingredients – butter, powdered sugar, salt, vanilla, water, and mini chocolate chips.  Super simple.  They stay puffy and are baked in no time.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 1/4 cups flour
  • 2 to 3 tbs water
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter and powdered sugar.  Add vanilla.  Mix in salt and flour.  Fold in chips.  Scoop out 1/4 cups dough.  Chill for a while in the fridge.   When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 10 to 15 minutes, no longer, bottoms of cookies with be lightly golden.    Sprinkle hot cookies with powdercontainer.

Cool completely.   Store in covered containee.

Thanks for stopping by today!   Go Bills!

Sugar cookies

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These sugar cookies use vegetable oil instead of butter or crisco.  I wanted to make something quick for work today and thought these would work.  I did freeze the dough for a few hours before baking to keep the cookies from spreading too much.   I only used 3 cups of flour, I may use a little more next time and add some cornstarch too.

I ran out of frosting so one cookie got melted hershey kisses!

Remember to scoop your flour from your flour bag so you get the right amount.  Freeze the individual doughs for an hour or so before baking.   Preheat oven to 350 degrees before baking.  And only bake these 9 to 11 minutes, no longer.

  • Ingredients list
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 to 3 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Extra sugar

Directions – in a bowl, combine sugar and vegetable oil.  Add eggs and vanilla.  Blend in flour, baking soda and salt.   Scoop out individual doughs and form tall mounds.  Freeze and hiur or to.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stack cookies on sheet.  Bake 9 to 11 minutes, no longer.   Pop in fridge to firm up and cool, as cookies may be gushy.

  • Frosting ingredients
  • 4 tbs butter, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream/milk

Combine butter, powdered sugar and vanilla.  Add enough heavy cream or milk to get the consistency you want.  You may need to add more powdered sugar.  Frost cookies. 

I added some buffalo bills colored sugar!

Store in covered container.

Thanks for stopping by!

Victory Monday treats for week 14 – gingerbread men/reindeer cookie sandwiches

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To celebrate our win over the Bengals (which was pretty stressful), I present gingerbread men/reindeer cookie sandwiches.   One way they are gingerbread men,

flip them upside down and they are reindeer. 

I colored the filling green for a little holiday pop.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   After you cut out the cookies, i recommend chilling them in for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 6 tbs butter, softened
  • 3/4 cup brown sugar, firmly packed into cup
  • 1/2 cup molasses
  • 1 egg
  • Water
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves

Directions – in a bowl, combine butter and brown sugar.   Add molasses, egg and vanilla.   Blend in dry ingredients.   Dough will be crumbly.  You may need to add a few tbs of water to make dough easier to use with.  Roll ans cut.  Chill doughs a few hours.   Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet.  Bake 8 to 18 minutes, no longer.   Cool completely. 

  • Filling
  • 1 stick butter, partially melted
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla
  • Green food color (optional)

Combine butter, powdered sugar, milk and vanilla.  Add food color, if using.  Spread between 2 cookies.  Store in covered container. 

Thanks so much for stopping by today!

Frosted Chocolate pop tarts bars

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I loved pop tarts as a kid, specifically the chocolate frosted ones.   I saw that Taylor Swift made a homemade version of pop tarts,  so I thought, “why not”?  It was funny, my chocoholic husband asked for a brown sugar version.  Those will be on the way soon.

Remember to scoop your flour bag into your measuring cup so you get the right amount. Also freeze the uncooked bars for 30 minutes before baking to keep the fudge filling in place.  And, preheat your oven to 350 degrees before baking.

  • Fudge filling list
  • 2/3 cup heavy cream
  • 1/4 cup unsweetened baking cocoa
  • 1 1/2 cups chocolate chips
  • 1 tbs butter
  • 1 tsp vanilla

Directions – in a bowl, combine chips and cocoa. heat cream to a boil.  Pour over chips.   Add butter, stir until melted.  Mix in vanilla.  Set aside. 

  • Bar ingredients list
  • 1 cup butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 1 tsp salt

Directions – line a 9×9 pan with parchment paper.  Set aside.   in a bowl, combine butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.  Press half of dough every into prepared pan.  Spread fudge filling on top.   Evenly press remaining dough on top of filling.  Freeze 30 minutes.

Preheat oven to 350 degrees. Bake 30 to 35 minutes.  Cool completely

  • Frosting ingredients
  • 1 cup powdered sugar
  • 2 tbs baking cocoa
  • 2 tbs water
  • 1 tsp vanilla
  • 1/2 cup chocolate chips melted

Directions- in a bowl,combine powdered sugar, cocoa, water and vanilla.  Blend in melted chips.  Frost cooled bars.  Store in covered container.

Oreo cheesecake topped with cookies and cream mousse and chocolate ganache

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After a rough sunday in Miami, I am making a plea to the football gods for my Bills for week 11 and am doing so with this request from my husband and a copycat of the cheesecake factory oreo dream extreme cheesecake.

This does take some time, but is worth it.  I used neufactel cheese, which is lower fat and lower calorie, so I added some cornstarch to help firm up the cheesecake layer.

  • Flourless Cake  ingredients
  • 1 cup chocolate chips
  • 8 tbs butter
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup unsweetened baking cocoa

Directions – preheat oven to 375 degrees.  in a microwave safe bowl, heat chocolate chips and butter in 45 second increments until you can stir smooth.  Add sugar, salt, and vanilla.  Blend in eggs well.  Line a 9″ round pan with parchment paper.  Evenly spread batter into pan.   Bake 18 to 22 minutes.  Cool completely

  • Ganache ingredients list
  • 2 cups chocolate chips
  • 2 cups heavy whipping cream

Directions – in a microwave safe bowl, heat cream for 3 minutes.  Add chips.  Let sit for 5 minutes.  Stir smooth.   Place in fridge.

  • Cheesecake ingredients
  • 24 oz cream cheese (I used neufactel,  which is softer and lower calorie and lower fat)
  • 1 cup sugar
  • 2 tbs flour
  • 6 tbs cornstarch (if you are using neufactel or low fat cream cheese)
  • 3/4 cup greek yogurt
  • 2 eggs
  • 1 yolk
  • 2 tsp vanilla
  • 12 to 16 Oreo cookies

Directions – preheat oven to 325 degrees.  Line a 9 inch springform pan with tin foil and spray with baking spray.  In a bowl, cream cream cheese, sugar and flour (and cornstarch if you are using a lower fat cheese).  Blend in Greek yogurt and vanilla.  Fold in eggs and yolk.  Pour 1/3 into prepared pan.  Top with 6 to 8 oreos and press down gently.  Top with a other third of batter and gently press 6 to 8 oreos on top.  Top with remaining third of batter.  Bake 55 to 60 minutes (middle jiggles a little and edges are set).  Turn off oven.   Crack oven and leave cheesecake in for an hour.  Transfer to fridge for a few hours.

  • Cookies and cream mousse
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • Crushed oreos (8 to 10)

Directions – in a bowl, whip cream amd powdered sugar to stiff peaks.  Blend in crushed oreos.    Put in fridge.

When ready to assemble – beat chilled ganache for a few minutes so it is spreadable.   Place flourless cake on a plate.  Spread a thin layer of ganache on top.  Gently place cheesecake on top of ganache layer.   Smooth oreo mousse on top of cheesecake layer.  Use rest of ganache on top and sides.  Store in fridge.

  • Layer list
  • Flourless cake
  • Thin ganache layer
  • Cheesecake
  • Cookies and cream layer
  • Frost entire thing with rest of ganache

Thanks for stopping by today!

Frosted Churro Cookies

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One of today’s treats are frosted Churro cookies.  Basically a sugar cookie sprinkled with cinnamon sugar and topped with buttercream frosting.  I actually have an electric, plug in churro maker – similar to a foreman grill.  Yet I have never used it!  one of several kitchen gadgets i bought but rarely use, or have ever used

Remember to scoop your flour from your flour bag into your measuring cup so you get the right eight amount.   chilled them smushed doughs overnight to keep them thick.  Preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/4 cup plus 2 tbs vegetable oil
  • 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 tbs cornstarch
  • 2 1/2 -2 3/4 cups flour
  • Water (might need a tbs or 2 if dough seems too dry)
  • Cinnamon sugar mixture

Directions – in a bowl, cream butter, oil, powdered sugar, egg and vanilla.  Blend in dry ingredients.  Add a tbs or 2 of water if dough seems too dry.  Scoop out 1/4 cups of dough.   Spray the bottom of a drinking glass with pam.  Dip bottom of glass in sugar.  Slightly flatten.  Sprinkle top of cookie with cinnamon sugar.   Chill a few hours. When ready to bake, preheat oven to 350.   Line a cookie sheet with parchment paper.  Stagger cookies.  Bake 9 to 11 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/4 cup butter, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 to 4 tbs milk

Combine ingredients in a bowl.  Frost cookies. 

Store in covered container.