For Sabres victory treats, Rob chose carrot cake cookies with mini chocolate chips and cream cheese frosting. Grating carrots is not my favorite thing, so I used baby food carrots!
I used a combo of bread flour and all purpose flour. You can use entirely all purpose flour. I ran out of time to chill the dough, so they spread more than I prefer. I recommend chilly individual mounds of dough for a few hours before baking. Also preheat your oven before baking.
Ingredients list
3/4 cup shortening
1 1/2 cups sugar
1/4 cup brown sugar, firmly packed into measuring cup
1 egg
1 tbs vanilla
2, 4 oz jars carrot baby food
1 cup all purpose flour
1 cup bread flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup mini chocolate chips
Directions – in a bowl, cream crisco, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients then baby food. Stir in chips. Evenly divide into 12 doughs. Chill a few hours. When ready to bake, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 12 minutes, no longer.
Cool completely.
Frosting ingredients
6 oz cream cheese, softened
3/4 cup butter, softened
4 cups powdered sugar
1 tsp vanilla
Directions – in a bowl, cream butter and cream sugar. Blend in powdered sugar, slowly. Add vanilla. Frost cookies.
For Sabres game night and MLB opening night, I made 2 treats – lemon frosted lemon brownies wuth crushed lemon oreos…and these lemon cookies with crushed lemon oreos and lemon frosted I am a huge fan of adding crushed cookies to cookie dough…. so when I saw these lemon oreos, I bought them and knew I could add them to a lemon cookies recipe.
I used a mix of cake flour and all purpose flour in these, but you can use entirely all purpose flour if you want.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the dough a few hours before baking. And, preheat your oven before baking
Ingredients list
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar, firmly packed into measuring cup
1 egg yolk
1 egg
1 1/2 tsp lemon extract
2 tbs lemon juice (I used bottled)
2 1/4 cups all purpose flour
1 cup cake flour
1 tbs cornstarch
3/4 tsp baking soda
1/2 tsp salt
16 lemon oreos, finely crushed
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg, yolk, extract and lemon juice. Blend in dry ingredients. Mix in crushed oreos. If dough seems a little dry, add a tbs or 2 of water. Evenly divide dough into 10 tall mounds.
Chill a few hours. When ready to bake, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 9 to 11 minutes, no longer. Cool completely.
If you want, you can frost these. Store in covered container.
Frosting ingredients list
1 1/2 cups powdered sugar
2 tbs lemon juice
Combine these ingredients in a bowl. If frosting seems too thick, you could add a tsp or 2 of water. Frost cookies.
These were a request from one of my goddaughter, Lyndsey. A chocolate sugar cookie dough, with chocolate chips, in bar form and frosted with vanilla frosting.
Remember to scoop your flour from your flour bag into your measuring cup. Same goes for the powdered sugar.
Ingredients list
1 1/2 cups butter, softened
3/4 cup sugar
2 eggs
3 tbs water
1 tsp chocolate extract
3 cups flour
1/2 cup unsweetened baking cocoa
1 cup powdered sugar
2 tbs cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. In a bowl, cream butter and sugar. Add eggs, water and extract. Mix in dry ingredients, then chips. For this next step, I moistened my hands. Evely press dough into prepared pan. Bake 18 minutes, no longer. Cool completely.
Frosting list
1/2 cup butter
4 cups powdered sugar
1 tsp vanilla
Milk
Directions – in a bowl, cream butter and powdered sugar. Add vanilla and enough milk to get the consistency you want. Frost bars. Store in covered container.
I found this box of hot cocoa instant oatmeal while trapsing through price rite and thought “how magical this would be to make cookies with.”
So i opted for oatmeal sandwich cookies with special dark cocoa marshmallow fluff filling.
And these celebrate another Sabres victory. This season has been so amazing and unexpected to this point. For me it feels like the 2020 nfl season for the Bills. And what a rush that was.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the individual doughs for a few hours before baking. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar, firmly packed into measuring cup
2 tbs milk
1 tsp chocolate extract (or vanilla)
1 egg
1 cup flour (scooped from flour bag into measuring cup)
1/4 tsp baking powder
1/2 tsp baking soda
6 pkts instant oatmeal (i used hot cocoa flavored)
Directions,- in a bowl, cream butter, sugar, brown sugar, baking powder and baking soda. Add egg, milk and extract. Fold in flour, then oat packets. Scoop out 3 tbs of dough.
Chill a few hours.
When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies on sheet.
Bake 11 to 14 minutes, no longer. Cool completely.
Filling ingredients
6 tbs special dark cocoa
2 tbs vegetable oil
1/4 cup butter crisco
2 cups powdered sugar
1 tsp anilla.
1 cup marshmallow fluff
Heavy cream
In a bowl, combine cocoa and oil. Add butter crisco and fluff. Mix in powdered sugar and vanilla. Add enough heavy cream to get the consistency you want, start with a tbs or 2.
I didn’t have time to make oatmeal cookies, so I made them in bar form. And I frosted them with a simple vanilla frosting. Perfect for Sabres game day and our ESPN Radio broadcast of the Big 12 title game tonight.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.
Ingredients list
1 cup butter, melted
2 cups brown sugar, firmly packed into measuring cup
1/4 cup molasses
1 tsp vanilla
2 eggs
2 cups quick oats
1 tsp cinnamon
1 tsp baking powder
1 1/2 cups flour
Directions – preheat oven to 350 degrees. Line a 10×15 pan with tin foil and spray with pam. Set aside. In a bowl, mix butter and brown sugar. Add molasses and vanilla. Mix in eggs. Stir in remaining ingredients. Evenly press into prepared pan (I moistened my hands with water to do this). Bake 20 to 24 minutes, no longer. Cool completely.
Frosting ingredients list
1 1/2 cups butter
3 to 4 cups powdered sugar
Heavy cream or milk (enough to get the consistency you want)
1 tsp vanilla
Directions- combine ingredients in a bowl. Frost bars.
My hockey team’s won 8 in a row ans to celebrate, I made these chocolate snowball cookies that resemble pucks, but are soft and sweet. Only a few ingredients and a piece of cake to make.
Go Sabres!
Ingredients list
1/2 cup butter, melted
1/4 cup sugar
2 tbs cocoa powder
2 tsp vanilla
1 tbs hershey syrup
1 cup flour
1/2 tsp salt
Directions- in a bowl, combine butter and sugar. Add remaining ingredients. If dough seems a little dry, add more hershey syrup. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Bake 10 to 15 minutes. After removing from oven, sprinkle hot cookies with powdered sugar.
I noticed a carrot cake mix and a snickerdoodle cookie mix and thought they’d be perfect together in bar form, with some mini chocolate chips and cream cheese frosting. Super easy recipe for the bars just 5 ingredients!
A perfect treat for Sabres game day as we go for a 6th straight win!
Ingredients list
1 carrot cake mix
1 snickerdoodle mix (minus the cinnamon sugar packet)
3 eggs
1 cup butter, melted
1 cup mini chocolate chips (opt)
Directions – line a 9×13 pan with tin foil and spray with baking spray. Set aside. Preheat oven to 350 degrees. In a bowl, blend cookie and cake mixes. Mix in eggs and melted butter. Stir in chips. Evenly spread into prepared pan. Bake 18 to 22 minutes (no longer). Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
2 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, cream butter and cream cheese. Slowly blend in powdered sugar. Mix in vanilla and cream. Frost bars.
I wanted to make something with cookie dough, so these are a chocolate chip cookie without the chips, an ice cream frosting and edible cookie dough on top.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After you scoop out the dough, chill them for a few hours. Preheat your oven before baking.
Cookie dough pieces
2 tbs butter, softened
1/4 cup brown sugar, firmly packed into measuring cup
1/2 tbs heavy cream
1 tsp vanilla
1/4 cup flour (heated in a microwave safe container for 30 seconds)
1/4 tsp salt
2 tbs mini chocolate chips
Directions – in a bowl, cream butter and brown sugar for 3 minutes. Add vanilla and heavy cream. Mix in flour and salt. Blend in chips. Scoop out tsp of dough and place in a container in freezer.
Cookies ingredients list
1/2 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough. Place in a covered container and chill a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baker liners. Stagger cookies on sheet. Bake 11 to 15 minutes (Bottoms will be lightly browned). Cool completely.
Frosting ingredients
4 tbs butter, softened
1 cup powdered sugar
1 tsp vanilla
2 tbs ice cream, melted
Directions- in a bowl, blend butter, powdered sugar and vanilla. Mix in ice cream. Add more powdered sugar, if needed, to get the consistency you want.
Frost cookies.
Place pieces of cookie dough on top and store in covered container.
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.
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.
cookies by christine 