Tag Archives: powdered sugar

Magical mermaid graffiti sprinkle cookies

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What the what?  I know, a weird name for a cookie.  I saw these sprinkles at price rite and thought “how magical for a cookie.”  So I made a funfetti like cookie dough with cake batter extract and vanilla extracts and poured in a container of magical mermaid graffiti.  Perfectamundo, to paraphrase Arthur Fonzarelli. 🙂

Of course, if you don’t have cake batter extract, you can use vanilla or almond extract. 

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 the oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp cake batter extract
  • 1 tsp vanilla
  • 3 cups flour
  • 4 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2.5 Oz container of sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Fold in dry ingredients.  Mix in sprinkles.  Scoop out 1/4 cups dough. 

Chill a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  (Bottoms will be lightly browned).  Cookies may be a little gushy.. but let them cool down and pop them in the fridge to firm them up. 

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1 1/2 to 2 cups powdered sugar
  • 1 tsp cake batter extract
  • 2 tbs milk.

Directions – in a bowl, combine ingredients and mix well.  Frost cooled cookies. 

Store in covered container. 

Frosted Heath Bar Blondies

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Rob bought some mini heath bars and asked me to bake something with them,  so I opted for blondies with vanilla frosting.  There are crushed heath bars in the blondies and in the frosting.  Really, these use one of my many chocolate chip cookies recipes, but instead of chips, I put in heath bars. 

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.

  • Blondies ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed heath bars

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper and spray with baking spray.  Set aside.  In a bowl, cream butter, sugar and brown sugar.  Blend in eggs and vanilla.  Stir in dry ingredients.   Fold in heath bars.  Evenly spread into prepared pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely

  • Frosting ingredients
  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1 tbs milk
  • 1 tsp vanilla
  • Crushed heath bars

Directions – in a bowl, cream butter and powdered sugar.  Add milk and vanilla.  Frost bars.  Sprinkle with crushed heath bars. 

Store in covered container.

Thanks so much for stopping by today!

Frosted Cake Batter Cookies

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I am always looking for ways to tweak recipes and, while walking in the baking aisle, I noticed cake batter extract, so i added it to my flavoring collection (vanilla, almond, lemon, maple).  And today, instead of making vanilla flavor cookies, I went with cake batter.  Cake batter frosting too.  Some are topped with sprinkles, others with mini m&ms (bc the mini m&ms bag lasts forever).

Of course if you don’t have cake batter flavoring, vanilla is just fine. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the individual doughs overnight to keep them from spreading too much.

  • Cookie ingredients
  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tsp cake batter extract
  • 4 1/2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, sugar, eggs and extract.  Blend in dry ingredients.  Scoop our 1/4 cups of dough.   Chill, in a covered container, a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger on prepared sheets.  Bake 13 to 15 minutes.   (Bottoms will be lightly browned).  Mine were a little gushy on top, so I popped them in the fridge to firm them up.  Cool completely.

  • Frosting ingredients
  • 1 cup butter, softened
  • 3 cups powdered sugar (scooped from your container into your measuring cup so you get the right amount)
  • 1 tsp cake batter extract
  • 4 tbs milk

Directions- in a bowl, blend all ingredients well.   Frost cooled cookies.  Top with sprinkles or m&ms.  Store in covered container.  (I put mine back in fridge)

Thanks so much for stopping by today!

Carrot cake bars for Championship week Thursday

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I got some carrots to make a carrot cake, but changed things up a bit and made carrot cake bars.  I used melted butter, so they are a little chewier than carrot cake.  Also, they have way too much frosting!  But there are worse things in life.  I doubled this recipe and used two 8×8 square pans to bake them in.

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.

  • Bars ingredients
  • 1/2 cup butter, melted
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup shredded carrots (wow, is that fun to do)
  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp salt
  • 1 cup mini chocolate chips

Directions- line and 8×8 square pan with parchment paper and spray with baking spray.  Set aside. Preheat oven to 350 degrees.    In a bowl, combine butter, brown sugar and vanilla.  Blend in egg and yolk, then carrots.  Mix in dry ingredients.  Fold in chips.  Evenly spread in prepared pan.  Bake 28 to 32 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/4 cup butter softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla
  • 2 cups powdered sugar

Directions – in a bowl, cream butter and cream cheese.  Add vanilla.  Blend in powdered sugar slowly.   Frost bara.  Chill in fridge. 

Thanks so much for stopping by today!

Frosted smashed red velvet cookies

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I attempted to make red velvet cookies for today’s treat, but I did not have enough red food color, so I added some blue to try and make them purple velvet.  That did not really work.  But I think they are still good!  I frosted some with a vanilla buttercream and others with a chocolate fudge frosting.

Remember to scoop your flour and baking cocoa from their containers into the measuring cups so you get the right amount.  Also, after scooping and smashing the dough into individual parts, i chilled them  to keep them from spreading too much, but if you don’t have time, that is fine.

  • Ingredients list
  • 1 cup butter, softened
  • 11/4 cups sugar
  • 3/4 cup powdered sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 2 tbs water
  • 5 1/4 cups flour
  • 1/4 cup baking cocoa powder
  • 1 top cream of tartar
  • 1/2 tsp salt
  • 1 tbs food coloring

Directions – in a bowl, cream butter, sugar and powdered sugar.  Add eggs, water and oil.  Blend in dry ingredients.  Scoop out 3 tbs of dough and roll into a ball.  Using a glass that’s been sprayed with pam, lightly smash each dough ball.  Sprinkle with sugar.  Chill and few hours.  Preheat oven to 350.  Line cookie sheets with nonstick baking liners or parchment paper.  Stagger cookies on sheets.  Bake 12 to 14 minutes,  no longer.  Let cool slightly and pop into fridge to firm them up.

  • Frosting ingredients
  • 1/4 cup butter, softened
  • 2 to 3 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs milk

Blend well.  Add more powdered sugar and/or milk to get the consistency you want. Frost cookies.

  • Chocolate fudge frosting
  • 1/4 cup butter
  • 3 tbs milk
  • 1/2 cup sugar
  • 1 cup milk chocolate chips

Directions- in a saucepan over low-medium heat, combine butter, milk and sugar, stirring occasionally.  Once it starts to boil, remove from heat and add chocolate chips.  Pour in a bowl and place in the fridge to thicke .  Frost cookies.

Store in covered container. 

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

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!

Football friday # 16 – Fudge stuffed snowball cookies

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I made some fudge last night and thought I would use some of it to stuff in  snowball cookies (still plenty of fudge left over. ).  The cookies spread a little more than I prefer, but I was in a bit of a hurry and didn’t have time to chill or freeze the dough. 🙂

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing or chilling the dough in the fridge for a few hours to try to keep the cookies puffy.

  • Ingredients
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 4 tbs sugar
  • 6 tbs powdered sugar
  • 3 cups flour
  • 1 cup mini chocolate chips
  • Fudge, cut into small cubes
  • Directions – in a bowl, cream butter, shortening, sugar and powdered sugar.  Blend in flour.  Scoop out 2 tbs dough and divide in half.  Flatten each half.  Put a cube of fudge in between 2 halves and seal cookie.  Chill or freeze a few hours.  Preheat oven to 325 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on sheet.  Bake 12 to 14 minutes, no longer.  Cool completely.  I popped mine in the fridge to firm them up.  Store in covered container.

Thanks for stopping  by today! Go Bills!

Victory Tuesday treats – 2 days late!

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Because the Bills game ended at 1030 Monday night, it was too late to bake victory Tuesday cookies.  Last night, our neighbor chatted us up as we were walking Gracie and it was too late to bake.  So tonight I was determined.  I present iced oatmeal cookies.  Some came out nice and thick like I wanted.  Others spread out.  Next time I will chill the dough for an hour or so and perhaps form the mounds a little higher.

  • Ingredients list
  • 1 cup butter, softened
  • 1/3 cup crisco
  • 1 3/4 cups brown sugar
  • 1 egg
  • 1 yolk
  • 1 1/2 tbs honey or corn syrup
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups flour
  • 4 1/2 cups oats (I used a combo of old fashioned and quick)

Directions – in a bowl, cream butter, crisco and brown sugar.  Add egg, yolk, vanilla, honey,  salt and cinnamon.  Blend in half of flour and oats.  Blend in other half.  Divide into 18 even size pieces.  Roll into balls and chill and hour or so.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 13 to 15 minutes (no longer).  Cool completely.

  • Frosting ingredients
  • 1 1/2 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla

Directions – combine and drizzle on cooled cookies.  Store in covered container. 

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

Go Bills.

Fudge covered peanut butter footballs NFL opening weekend 2024

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I had some leftover fudge from the Magic Middles cookies I attempted to create.  Instead of baking it into another treat.  I made a batch of no bake homemade peanut butter cups and formed (or tried to form) them into footballs and topped them with fudge. 

These are simple and easy.   I put them in the fridge to firm them up so they don’t all blob together. 😀

  • Ingredients
  • 1/2 cup butter
  • 2 cups peanut butter
  • 1/2 cup brown sugar
  • 2 1/2 cups powdered sugar

In a medium size pot, over low to medium heat, combine butter, peanut butter and brown sugar.  Stir occasionally until everything is melted.  Remove from heat.  Add powdered sugar and stir smooth.  Let cool and little and form whatever shapes you want.  Top with melted chocolate or fudge.  Store in covered container in fridge.

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.