Tag Archives: powdered sugar

Peanut butter black and tan cookies

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I wanted to make a different version of the black and white/ half moon cookies.  Honestly, I don’t know the difference between the two.  Anyways, I opted for a  peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is  with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa.  I never get the amount of frosting right.  Either too much or too little.  Ugh.  Oh and while taking a picture for this blog, I dropped a cookie on the floor.  Gracie was not fast enough to get it before i tossed it in the garbage.

For the buttermilk, I used a sacco mix with water.  You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much.  Preheat your oven to 350 degrees before baking.  And don’t bake longer than 12 to 13 minutes.  Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.

  • Cookie ingredients
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Directions – in a bowl, cream butter, peanut butter and sugar.  Add eggsand vanilla. Blend in dry ingredients then buttermilk.  Scoop out 1/4 cups of dough and chill a few hours.  When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies.  Bake 12 to 14 minutes, no longer.  Cool completely.

  • Chocolate glaze
  • 2/3 cup chocolate chips
  • 1 tbs butter
  • 1 tbs corn syrup

Directions – melt chips and butter.   Add corn syrup

  • Peanut butter glaze
  • 1/3 cup peanut butter
  • 3 tbs butter, soft
  • 1 1/2 cups powdered sugar
  • 3 tbs heavy cream

Blend together.

Place completely cooled cookies flat side up.  Frost one side with peanut butter frosting, the other with chocolate frosting.  Store in covered container.

Thanks so much for stopping by today!

Week 3 victory treats – Little debbie cosmic brownie cookies

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Another win in the books for the Bills.  One worthy of not one, but two victory treats.  These are a cookie version of little debbie cosmic brownies, one of my all time favorite treats as a kid.   instead of a ganache like topping, I went with a fudge frosting topping.   Not sure if love this frosting.  I may try a different chocolate frosting next time.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill your dough for a few hours and preheat your oven before baking so it gets to the right temperature.

  • Ingredients list
  • 1/4 cup butter, softened
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup plus 2 tbs  unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, cream butter, crisco and sugar.  Add egg and vanilla.  Blend in dry ingredients. Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies. 

Bake 11 to 16 minutes.  Cool completely.

  • Frosting ingredients
  • 1 1/3 cups  chocolate chips
  • 2/3 cup of butter
  • 3/4 cup heavy cream
  • 1  powdered sugar

In a pot, over low-medium heat, combine ingredients, heat and stir until butter is melted.  Put in fridge until it is a spreadable consistency.  Frost cookies. Top w m&ms. 

Store in covered container

Week 3 victory treats – vanilla little debbie cookies

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The other treat for the Bills win over the Dolphins – a vanilla version of little debbie brownie cookies.  I made my own white chocolate cocoa powder and used that.  I probably could have bought white chocolate cocoa at the grocery store,  but didn’t feel like going out again, so I made my own.

White chocolate cocoa ingredients

  • 1/3 cup chocolate chips
  • 1 cup instant milk powder
  • 2/3 cup powdered sugar
  • 1/3 cup sugar

Directions – in a food processor, chop up white chips for about a minute.  Add remaining ingredients and run food processor until a fine powder forms. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.. also, chill the dough for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1/4 cup butter, softened
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup plus 2 tbs white chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions- in a bowl, cream crisco, butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough.  Chill a few hours. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees.  Stagger cookies on prepared sheets. 

Bake 12 to 16 minutes.  Cool completely

These came out a lot larger than I planned!
  • White chocolate frosting ingredients
  • 1/4 cup white chocolate chips, melted
  • 1/4 cup butter, softened
  • 1 1/2 cup powdered sugar
  • 2 tbs heavy cream
  • 1 tsp vanilla

In a bowl, cream butter, powdered sugar, heavy cream and vanilla.  Blend in melted white chocolate.   Frost cookies.

Thanks so much for stopping by today!

Week 2 victory Monday treats

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To celebrate the Bills week 2 win over the jets, I present carrot cake cookies.  The exception to these is that instead of grating carrots (which, is not fun), I used carrot baby food.  My mother in law gave me a carrot cake recipe, so it is based on that.

And the special ingredient- mini chocolate chips!!!!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking.   preheat your oven before baking and only bake these 10 minutes. You can always pop them in the fridge after they are cooled and frosted to firm them up

  • Ingredients list
  • 10 tbs butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packead into measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 8 oz carrot baby food
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice or nutmeg
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Blend in egg, vanilla and carrot baby food.  Fold in dry ingredients.   Mix in chips.  Scoop out 1/4 cups of dough.  Freeze and hour or chill a few hours.  Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.  Stagger mounds of dough on sheet. 

Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar
  • 1 tbs milk
  • 1 tsp vanilla

Directions – in a bowl, blend butter and cream cheese.   Mix in powdered sugar, vanilla and milk.  Frost cooled cookies. 

Store in covered container.

Brown sugar topped with brown butter frosting

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I wanted to mix up my cookie game, so instead of sugar cookies or non chocolate  cookie,  I made brown sugar cookies.  Brown sugar is the only sweetener I used.  And I frosted them with brown butter frosting?  Is it brown butter, or browned butter?   I have no idea.  The process to brown butter is the same either way.  You cook it in a saucepan over medium low heat for about ten minutes, until you see specs of brown in it.  Then you immediately remove it from the stove top and set aside so it does not burn.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking.

  And preheat your oven before baking.

  • Ingredients list
  • 3,/4 cup butter, melted
  • 11/2 cups brown sugar, firmly packed into your measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp cornstarch
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, combine butter and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a cookie sheet with parchment paper and stagger cookies.

Bake 10 to 12 minutes, no longer.  Cool completely.

  • Brown butter frosting ingredients
  • 1/2 cup butter, browned
  • 3 cups powdered sugar
  • Heavy cream
  • 1 tsp vanilla

In a bowl, combine brownie butter and powdered sugar.   Add vanilla, then enough cream to get the consistency you want.  Frost cookies. 

Store in covered container.

Frosted Black cocoa sugar cookies

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Oreo filling topping

These are a fun cookie.  A chocolate sugar cookie made with black cocoa (regular unsweetened cocoa is fine to use too).   You roll the dough into balls, gently smash them down and then sprinkle with sugar before baking.

Cookie dough topping

Remember to scoop your flour and powdered sugar from their containers so you get the right amount.   I advise chilling the smashed individual doughs for a few hours before baking.  And you can frost these however you want.  I used a homemade oreo filling, cookie dough and peanut butter filling.  And topped them all with melted milk chocolate chips.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 3/4 cup powdered sugar
  • 2 Eggs
  • 2 tsp vanilla
  • 3 tbs Water
  • 5 1/2 cups flour
  • I cup Black cocoa
  • 3/4 tsp cream of tartar
  • 1/2 tsp Baking soda
  • 1/2 tsp salt

Directions- in a bowl, cream butter, sugar, powdered sugar and vwgetable oil.  Blend in eggs, water and vanilla.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Spray the bottom of a glass with pam and gently flatten doughs a bit.  Sprinkle with sugar.  You may have to re-spray bottom of glass a few times.  Chill doughs a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 14 minutes, no longer.  Cool completely.   Frost as desired.  Store in covered container.

Peanut butter topping

Thanks so much for stopping by today!

Cookies and Cream instant  Oatmeal Cream Pies

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I saw this box of cookies and cream instant oatmeal packets ans thiught they would be great for oatmeal cookies for oatmeal cream pies. (Those and the cosmic brownies were my favorite Little Debbie treats growing up)

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 to keep them cookies from spreading too much.   And, preheat the oven before baking.

  • Ingredients list
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla
  • 2 tbs milk
  • 1 cup flour
  • 6 packets instant oatmeal
Look at the oreo goodness!

Directions – in a bowl cream butter, sugar, brown sugar, baking soda and bakign powder.  Add eggs, vanilla and milk.  Blend in flour and oats.  Scoop out 2 tbs of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 8 to 10 minutes, no longer.  Cool completely

  • Filling ingredients
  • 3/4 cup butter softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions – in a bowl, cream butter and fluff.  Slowly blend in powdered sugar.  Mix in vanilla.  Spoon filling between 2 cookies.  Store in covered container.

Thanks so much for stopping by!

Reverse Whoopie Pies (made with a cake mix)

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I wanted something different to bake, so instead of the traditional whoopie pie (chocolate cake and white filling), I opted for yellow cake and chocolate frosting.   And these are made with a cake mix.  You can use any flavor!

  • Whoppie pie ingredients list
  • 1 cake mix
  • 3.4 Oz instant pudding mix
  • 3 eggs
  • 1/2 cup canola oil
  • 2/3 cup water

Directions – preheat oven to 350 degrees.   Spray a whoopie pie pan with baking spray, or line a cookie sheet with parchment paper.  Set aside.  In a bowl, combine cake mix, pudding mix, eggs, oil and water.   Scoop out 2 tbs batter into prepared whoopie pie pans or parchment covered cookie sheet. 

Bake 10 minutes, no longer.  Cool completely.  

For the frosting,  remember to scoop your powdered sugar from the bag into measuring cup so you get the right amount.

  • Chocolate filling list
  • 1/2 cup butter, softened
  • 1/2 cup unsweetened baking cocoa
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 4 to 6 tbs heavy cream

Directions – in a bowl, cream butter and cocoa.  Blend in powdered sugar, cream and vanilla.  You may need to add more powdered sugar or cream until you get the right amount.  Then assemble the whoopie pies!

Place one piece flat side up

Spread filling on top.

Top with another half.

Store in covered container.

Thanks so much for stopping by today! 

When it’s top hot to turn on the oven….

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Summer officially began on Friday and it has made it’s presence known.  Here in Connecticut, like many parts of the country, it is going to be in the triple digits the next few days, with the heat index factored in.  So I decided to go with a no bake treat.  Chocolate covered peanut butter treats.  Super simple and require only a few ingredients.

  • Ingredients list
  • 1 cup butter melted
  • 1/4 cup brown sugar
  • 1 cup peanut butter
  • 2 sleeves graham crackers, finely crushed (2 cups finely crushed)
  • 1 3/4 – 2 cups powdered sugar (scooped from your container into your measuring cup)
  • 1 tsp vanilla

Directions – in a bowl, combine butter, brown sugar and vanilla.  Blend in powdered sugar and cracker crumbs.  Scoop out 2 tbs, roll into balls and slightly flatten.  Pop in fridge for a half hour or so.  Cover with melted chocolate.  Pop back in fridge to firm up chocolate. Store in covered container.

Thanks so much for stopping by today!

Frosted Mud bars

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These, dear friends, are somewhere between and brownie and a chocolate blondie.  I frosted them too!  Super simple to make!

Remember to scoop your flour and baking cocoa from their respective bags into your measuring cups so you get the right amount.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, melted
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup baking cocoa
  • 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 tin foil and spray with pam.  Set aside.  Melt butter and place in a bowl.  Add sugar, then eggs, one at a time, and vanilla.  Fold in dry ingredients.   Mix in chips.  Spread evenly into pan.  Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.

  • Frosting ingredients list
  • 1/2 cup butter
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Directions – in a saucepan, melt butter.  Add powdered sugar, cocoa and milk.  Stirring constantly, bring to a boil.  Boil 1 minute.  Remove from heat and add vanilla.  Add more powdered sugar if you would like a thicker frosting.  Frost cooled bars.  Cut and store in covered container.

Thanks for stopping by!