Tag Archives: powdered sugar

Black Cocoa Whoopie pies

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For the final nfl regular season weekend, I am providing 2 treats for tomorrow morning at ESPN Radio. These are black cocoa whoopie pies. Black cocoa is used in oreos, so these taste like soft oreos. And I made an oreo like filling too. Woo hoo.

A reminder to scoop your flour/baking cocoa/powdered sugar from your container into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Whoopie pie ingredients
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tbs water
  • 1 tsp vanilla
  • 2 cups flour
  • 1/4 cup baking cocoa
  • 2 tsp baking powder
  • 2 tbs cornstarch

Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. In a bowl, cream butter and sugar. Add eggs, water and vanilla. Blend in dry ingredients. Scoop out 1.5 to 2 tbs dough (I used a cookie scoop) and stagger on prepared cookie sheet. Bake 10 to 11 minutes (no longer so they don’t dry out. Cool completely.

  • Filling mixture list
  • 1/4 cup crisco
  • 1 1/2 to 2 cups powdered sugar
  • 1 tbs sugar
  • 1 tsp vanilla
  • 2 tbs water (or more)

Directions – in a bowl, blend ingredients well. Spread between 2 cookies.

Store in covered container. Thanks for stopping by today! I’m hoping my Bills have a playoff spot clinched before we kick off against the Dolphins Sunday night.

Mini chip snowball cookies

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These cookies are a huge hit. Messy, because of the powdered sugar, but a hit nonetheless. They are similar to a Mexican wedding cake/Italian wedding cookie/Russian tea cakes. I do not use walnuts, but do use mini chocolate chips. Regular size chocolate chips would not work. They would be too big.

Remember to scoop your powdered sugar, as well as your flour, from your bag into your measuring cup so you get the correct amount. Also, preheat your oven to 375 degrees for 20 minutes before baking. I baked mine for 10 to 12 minutes, no longer. You don’t want them to overbake and dry out.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 3/4 cup powdered sugar (scooped from your powdered sugar bag into your measuring cup)
  • 1 tbs vanilla
  • 3 cups flour (scooped from your flour bag into your measuring cup)
  • 1 cup mini chocolate chips

Directions- preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter and powdered sugar. Add vanilla. Fold in flour, one cup at a time. Mix in chips. Scoop out 1 1/3 tbs dough (I used a cookie scoop). Stagger on prepared sheet. Bake 10 to 12 minutes. Sprinkle warm cookies with powdered sugar. Cool completely. Sprinkle with more powdered sugar. Store in covered container.

Sugar Cookie Bars

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I wanted to make cookies for work tomorrow morning as college football’s championship weekend wraps up, but I am also tired (because i put up one of our Christmas trees), so I make them into sugar cookie bars instead.

My Christmas tree topper!

Remember to scoop from your flour bag into your measuring cup so you get the right amount. Preheat your oven to 35p degrees for 20 minutes before baking. And, don’t bake these longer than 10 to 12 minutes. They may seem a little doughy, but you don’t want them to dry out.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 tbs water
  • 1 egg
  • 2 1/2 cups flour
  • 2 tsp baking powder

Directions – preheat oven to 350 degrees for 20 minutes so your oven cycles to the right temp. Spray a 9×13 pan with baking spray. In a bowl cream crisco, butter crisco and sugar. Add egg, eater and vanilla. Stir in dry ingredients. (If dough seems to sticky, add another 1/4 cup flour). Press evenly into prepared pan. Bake 10 to 12 minutes. Cool completely.

  • Frosting ingredients
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 4 to 6 tbs milk (depending on consistency you want)
  • 1 tsp vanilla

In a bowl, cream butter and powdered sugar. Add milk and vanilla. Frost Bars. Cut and store in covered container.

Nutter butter peanut butter cookies topped with melted hershey kisses

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Part 2 of my treats for the annual day of giving are nutter butter peanut butter cookies. They are peanut butter cookies with crushed nutter butters added. I have done something similar with oreos.

  • Ingredients
  • 1/2 cup butter flavor crisco (or softened butter)
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 3 tbs brown sugar
  • 1/4 cup powdered sugar
  • 1/3 cup plus 2 tbs oil
  • 1 egg
  • 2 tbs water
  • 1 1/4 cups flour
  • 3 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp cream of tartar
  • 24 nutter butters, finely crushed in a food processor

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, cream butter crisco, peanut butter, sugar, brown sugar, and powdered sugar. Blend in oil, water, and egg. Fold in dry ingredients and crushed nutter butters. Scoop out 2 to 3 tbs of dough and form domes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 8 to 9 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.

Thank you for stopping by today. If you are able to help in the v foundation’s fundraising efforts to fight cancer, visit v.org

Brownie cookies sandwiches filled with cookie dough

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My favorite of all the sports postseason, is the nhl.  The level of excitement in the arenas and adrenaline from the crowds, plus the stress of overtime,  when if your team is not playing, can not be beat. l love football, but  playoff hockey is another animal.

What better way to celebrate than with cookies that look like pucks!  So I made these and filled them with cookie dough filling.  You could also do peanut butter or vanilla or chocolate.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. No need to chill this dough. It doesn’t spread too badly. Also, preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Brownie cookies ingredients
  • 6 tbs butter
  • 2 1/2 cups chocolate chips (I used a combo of dark and semisweet)
  • 2 cups sugar
  • 6 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1 tsp salt

Directions – preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a microwave safe bowl, melt butter and chips in 40 second increments until you can stir smooth. Blend in sugar. Add vanilla and eggs. Fold in flour, baking powder and salt. Mixture will be thick. Scoop out 2 tbs dough. Stagger on prepared cookie sheets.

Bake 9 to 11 minutes. Cool completely.

  • Filling ingredients
  • 11 tbs butter,melted
  • 2 1/2 cups powdered sugar
  • 1/2 cup flour
  • 1 tsp vanilla
  • 3 to 4 tbs heavy cream

Directions – blend butter, powdered sugar and flour. Add vanilla. Mix in enough heavy cream to get the consistency you want. Spoon between 2 cookies. Store in covered container.

Thanks so much for stopping by today! I wish you a day of peace, love and joy!

Brownie cupcakes with fudge frosting

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I got an unusual request from Rob. Chocolate cupcakes topped with chocolate frosting and coconut. Normally, coconut is not his bag.. but luckily I had coconut in my stash of baking items (it is rare I am missing anything). So I made a small batch (5) of jumbo brownie cupcakes, frosted them and sprinkled them with coconut. Not sure what to do with the rest of the coconut. Of course, you do not have to use coconut. And you can use regular size cupcake pans and liners, but they will cook in less time.

All that chocolate goodness!
  • Ingredients
  • 1 stick butter
  • 4 oz unsweetened chocolate (I used a bar of baker’s and broke it into pieces
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup flour

Directions – preheat oven to 350 degrees for 20 minutes. Line a jumbo cupcake pan with jumbo cupcake liners. in a microwave safe bowl, melt butter and unsweetened chocolate in 40 second increments until you can stir smooth. Let cool 5 to 10 minutes. Add sugar and brown sugar. Mix in eggs and vanilla. Add flour and stir until just blended. Spoon 2/3 cup batter into prepared pans for jumbo cupcakes. Spoon 1/3 into regular size cupcakes. Jumbo cupcakes take 18 to 22 minutes to bake. Regular take 15 to 19 minutes. (A toothpick inserted in center comes out with a few crumbs) The middles might seem a little soft, but they will continue to cook in the pan after being removed from oven. I always err of the side of underbaking. Cool completely.

  • Frosting ingredients
  • 1/2 stick butter soft
  • 2 tbs unsweetened baking cocoa
  • 1 1/2 cups powdered sugar
  • 2 tbs milk

Blend butter and baking cocoa. Add powdered sugar. Add milk. You can add more powdered sugar and /or milk to get the consistency you want. Frost cupcakes. Sprinkle with coconut.

Thanks for stopping by! Have a wonderful day filled with peace, love and joy. Remember to be kind!

When it’s too hot to turn on the oven, you make no bake peanut butter bars

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After back to back days of 90+ degrees, I turned on the AC (the house was 81 degrees). I did not want to turn on the oven to bake, so I opted to make no bake peanut butter bars. The triple chip chocolate cookies will have to wait to be baked another day.

  • Oreo crust ingredients
  • 20 oreos,finely crushed
  • 1 stick of butter, melted

Directions – line an 8×8 pan with tinfoil and spray with butter spray. combine oreos and butter and press into prepared pan.

  • Peanut butter layer
  • 1 1/2 cups crushed gram crackers (approx 1 sleeve of crackers)
  • 1 1 /2 cups powdered sugar
  • 1 cup peanut butter
  • 1 stick of butter, melted

In a bowl, combine ingredients and blend smooth. Spread over oreo crust.

Topping – in a microwave safe bowl, combine 1 cup milk chocolate chips and 1 tbs vegetable oil. Microwave in 30 second increments until you can stir smooth. Spread on top of peanut butter layer. Chill in fridge and cut. Store in covered container.

Thanks so much for stopping by! I hope you have a wonderful day!

Red velvet whoopie pies

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Red velvet whoopie pies

This whoopie pie recipe is super easy. I chose red velvet, but you can use any flavor. I opted for a cream cheese filling. And I even used my whoopie pie pans. (One of many baking items I have that really don’t have more than one use, along with my churro maker -looks like a foreman grill used for burgers, and a twinkie pan.

Remember to preheat your oven to 350 degrees for 20 minutes before baking. You can use a cookie sheet, just line it with a nonstick baking liners or parchment paper. Also, I let the butter and cream cheese soften in a bowl on my countertop while I baked the pies, to speed up the process.

  • Whoopie pie ingredients
  • 1 red velvet cake mix
  • 2 eggs
  • 1/3 cup vegetable oil

Directions- preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. In a bowl, mix cake mix, eggs and oil. Scoop out 1 1/2 tbs of dough and roll into balls. Stagger on prepared sheet. Bake 8 to 9 minutes (no longer). Cool completely.

  • Filling ingredients
  • 4 tbs butter, softened
  • 4 tbs cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions – cream butter and cream cheese. Blend in vanilla. Slowly, mix in powdered sugar. Spoon a generous amount between 2 whoopie pies. Store in covered container.

Thanks so much for stopping by today. I wish you a day filled with love, joy and peace. Remember to be kind!!!

Football Friday # 3 – frosted sugar cookies

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Some are specially decorated with red and blue m&ms. Go Bills!

I thought frosted sugar cookies would be a great way to celebrate this third Friday of the NFL season. These use 1/2 tsp of cream of tartar. If you don’t have any, you can substitute 3/4 tsp baking powder. I didn’t chill the dough and they came out fine.

If you don’t want to do the spray glass in Pam, dip in sugar and slightly flatten cookies with sugar dipped glass, you can just slightly flatten them.

Remember to scoop your flour from your flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking.

  • Cookie ingredients
  • 1 cup butter, softened
  • 3/4 cup oil
  • 1 1/2 cups sugar
  • 3/4 cup powdered sugar
  • 2 eggs
  • 2 tbs water
  • 5 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar (or 3/4 tsp baking powder)

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or baking liners. In a bowl, cream butter, oil, sugar, powdered sugar, eggs and water. Add dry ingredients. Scoop out 1/4 cups of dough and roll into balls. Stagger on prepared cookie sheets. Spray the bottom of a drinking glass with Pam and dip bottom of glass in sugar. Slightly flatten each cookie on sheet (you will have to repeat spraying of bottom of glass and dipping in sugar process). Bake at 350 degrees for 12 minutes (no longer). Cool completely.

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

Directions – blend butter and powdered sugar. Add milk and vanilla. Frost cookies. Place in covered container and store in fridge.

Cookie monster!

Thank you for stopping by today. Wishing you a wonderful day! And I hope the Bills smash the Dolphins on sunday!

When you can’t decide between a brownie and chocolate cake

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My husband requested a funni bone treat today, which is a chocolate cake, with a peanut butter filling and a chocolate ganache on top. I asked if he wanted a brownie or chocolate cake base and could not decide, so I combined them! I used a chocolate cake mix, a brownie mix, eggs, water and oil. I used a cookie sheet 18×12. A warning – this makes a large sheet of brownie cake!

  • Brownie cake ingredients
  • 1 chocolate cake mix
  • 1 brownie mix
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 1 1/4 cups water

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line an 18×12 cookie sheer with parchment paper. In a bowl, combine cake mix and brownie mix. Blend in oil and water. Fold in eggs. Spread into prepared pan. Bake 16 to 20 minutes, until a toothpick inserted in the center comes out with a few crumbs. Cool completely. Cut into rectangles .

  • Peanut butter fudge filling
  • 1 stick butter
  • 3/4 cup sugar
  • 1/3 cup evaporated milk
  • 1 bag peanut butter chips
  • 1 cup powdered sugar

Directions – over medium-low heat, melt butter, sugar and evaporated milk, stirring occasionally. Bring to a boil and let boil 1 minute. Add chips and stir until melted. Remove from heat. Add powdered sugar. Set aside to firm up.

  • Ganache ingredients
  • 1 cup heavy cream
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups milk chocolate chips

Directions – in a microwave she bowl, microwave cream for 90 seconds. Add chips, swirling cream to cover then. Lwt set 5 minutes. Stir smooth.

Now to the assembly steps!

Slice a piece in half, horizontally
Spread peanut butter fudge layer on one half
Top with other half of brownie cake piece
Frost with ganache

Thanks so much for stopping by today! I wish you a day of peace, happiness and love. Remember to be kind. Even a small act of kindness can make a big difference for someone.