Tag Archives: recipe

Nieman Marcus chocolate chip cookies

Uncategorized Leave a comment

This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.

Tweaked tollhouse cookies

Uncategorized Leave a comment

The tollhouse cookies recipe for me, like for most people, was the first ever chocolate chip cookie recipe made.  Lots of great memories of making them with my mom,  but the cookies always came out super flat, which isn’t how I want my cookies to turn out.  So I took the classic recipe on the nestle chocolate chips bag and tweaked it.  These are the result.  Not as puffy as I want,  but not flat like pancakes.  Perhaps I add a little more flour next time. 

I used a combo of all purpose and bread flour in these.  If you do entirely all purpose flour, I would go with 3 cups.  And if dough seems dry before adding chocolate chips, add a tbs or 2 of water.  Also, scoop your flour from your flour bag into your measuring cup so you get the right amount. 

Also freeze the individual doughs before baking and bake these directly from the freezer.   Also preheat your ovem to 325 degrees before baking. 

  • Ingredients list
  • 3/4 cup butter, melted and cooled at room temp until it solidifies
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbs vanilla
  • 2 cups all purpose flour
  • 2/3 cup bread flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 1/2 cups chocolate chips (i used a mix of semisweet, milk and white)

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg, yolk and vanilla.   Mix in dry ingredients.  Fold in chips.  Scoop out 1/4 cups dough.  Form into tall cylinders. 

Chill or freeze several hours.  When ready to bake, preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 12 to 15 minutes. 

Tops will be gushy, but bottoms will be golden brown.  I let these cool and then popped them in the fridge to firm up. 

Store in covered container.

Chocolate hot cocoa and marshmallow chip cookies

Uncategorized Leave a comment

I saw this wonderful creation from Nestlé at Aldi and I bought, not one, but 2 bags. Hot cocoa and marshmallow chips? Genius!

I figure pop one bag in some chocolate cookie dough and magic happens.

I put up both our trees this weekend.. and pulled put my favorite ornament. (I also love the red haired doll from Rudolph, which is right next to it). It is year 34 with this Bills ornamant, and am hoping Santa comes through this time!

Go Bills!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, scoop out your dough and then chill the individual mounds at least an hour, and preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 tbs vegetable oil
  • 1 1/2 cups brown sugar
  • 1/3 cup plus 3 tbs sugar
  • 3 eggs
  • 2 tsp vanilla
  • 3 3/4 cups flour
  • 3/4 cup baking cocoa
  • 3 tsp cornstarch
  • 1/2 tsp salt
  • 1 bag of hot cocoa chips
  • 1 cup milk chocolate chips

Directions – cream butter, oil, sugar, and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out dough (I used my cookie scoop that is 6 tbs worth). I formed them into tall mounds and chills them for at least an hour. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees for 20 minutes before baking. Stagger cookies on prepared sheets. Bake 15 to 18 minutes. Cool completely. Store in covered container.

Thanks for stopping by today! Remember to be kind! Go Bills!

Week 11 victory cookies

Uncategorized Leave a comment

A classic cookie is what I opted to bake for my week 11 Bills victory cookies – chocolate chip.  This has not been a season for as many victory cookies as past years, but I take wins when we get ’em.  So I baked cookies at 830 tonight.  Yikes!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount,  chill your individual cookie dough a few hours before baking.  Preheat oven to 375 degrees for 20 minutes before baking so oven cycles to the right temp before baking.

  • Ingredients
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 tbs vegetable oil
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tep salt
  • 1 cup chocolate chips

Directions – cream butter, sugar, and brown sugar. Add eggs, vanilla and vegetable oil. Blend in dry ingredients. Mix in chips. Scoop out 2 tbs dough. Chill a few hours. Preheat oven to 375 degrees before baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheets. Bake 9 to 11 minutes. Cookies will be a little undercooked on top, but bottoms will be browned. Cool completely. Chill in fridge to help cookies firm up. Store in covered container.

Thanks for stopping by today! I wish you a day of joy, peace and love. Remember to be kind. Go Bills!

Triple Vanilla Brownies

Uncategorized Leave a comment

These were made in obscene humidity, and frosted while they were still warm. I also doubled the following recipe. I do not recommend doing any of those 3 things if you bake them…

I almost did not bring these in bc i felt they were not presentable. However. they are a big hit at work today.

  • Brownies
  • 1/2 cup butter
  • 1 bag of white chocolate chip (10 oz)
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cups flour (scooped from your flour bag into your measuring cup so you get the correct amount)
  • 1/2 tsp salt
  • 1 cup milk chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with parchment paper and spray with baking spray. In a microwave safe bowl, melt white chocolate chips and butter in 45 second increments until you can stir mixture melted. Blend in sugar and vanilla. Mix in eggs one at a time. Fold in flour and salt. Stir in milk chocolate chips. Evenly spread into prepared pan. Bake 15 to 23 minutes until a toothpick is inserted in center basically comes put clean (you will see golden patches on top). Cool completely.

  • Frosting ingredients
  • 4 tbs butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs hot water

Blend together. You can add more water or powdered sugar to get the consistency you want. Frost brownies. Store in covered container.

Puffy frosted chocolate cake mix cookies

Uncategorized Leave a comment

These are the exact opposite of my recently posted flatter than pancakes milk chocolate chip cookies. These chocolate cake mix cookies do not spread at all. If you want them flattened, you can do just that… put some flour on your fingers before doing so. 🙂

These are super easy. Just a cake mix, melted butter, and eggs. I tossed in 1 cup of chocolate chips. I also frosted them. But you could sprinkle powdered sugar on top of warm cookies instead, if you prefer.

Preheat your oven to 350 degrees before baking so it cycles to the right temp. Don’t overcook these either. You do not want a dry cookie. They will continue to bake on the cookie sheet after removed from the oven.

  • Ingredients
  • 15.5 oz chocolate cake mix (i used devil’s food)
  • 5 tbs butter, melted
  • 2 eggs
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine cake mix, melted butter and eggs. Stir in chips. Line a cookie sheet with parchment paper, scoop out 3 tbs of dough and form mounds. Stagger cookies on prepared sheet – a row of 2, a row of 1, a row of 2, a row of 1, a row of 2. You can fit 6 or 8 on a sheet, depending on the size of a sheet. Bake 10 to 14 minutes. You don’t want the bottoms too brown. Cookies will still continue to bake on sheet after removed from oven. Cool completely.

  • Frosting ingredients
  • 3 tbs butter softened
  • 3 tbs baking cocoa
  • 1 tbs corn syrup (or honey)
  • 1 cup powdered sugar
  • Milk

Directions – combine butter and cocoa. Add corn syrup. Mix in powdered sugR. Add milk, 1 tbs at a time, until you get the consistency you want. Frost cookies. Store in covered container.

Thank you so much for stopping by! I wish you a day filled with peace, happiness, and joy. Remember to be kind. We need more kindness!

Milk chocolate chip cookies (that are way too flat)

Uncategorized Leave a comment
Flat as a pancake!

I prefer the cookies I make to be tall, puffy and fluffy. These are the complete opposite of that. I think I may have let the butter soften on the countertop too long. These are so flat! My hubby said they are good (but very sweet. I used milk chocolate chips), so I am sharing this recipe. I am also a bit surprised how many people like flat cookies. 🙂

This is what happens when not enough space is left between cookies before baking

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat the oven to 375 degrees for 20 minutes so it cycles to the right temp for baking.

  • Ingredients
  • 1 cup butter, softened
  • 1 1/4 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Blend in chocolate chips. Scoop out 1/4 cups of dough and form tall mounds. Chill in fridge for 1 hour or so. Preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Leave plenty of room between cookies because these spread. Cook 10 to 13 minutes. They will likely be a little doughy when removed from oven,but they will firm up. Cool completley. Store in covered container.

Thanks so much for stopping by today. ❤️

Blackout Brownies

Uncategorized Leave a comment
Blackout brownies

As we close out another week, I thought blackout brownies would be a good treat to bring into work. Rob gave them a 👍 and I think my work friends will enjoy them too.

Remember to scoop your flour and baking cocoa from their containers into your measuring cup so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp. And right after taking brownies out of the oven,make the frosting. I frosted the brownies while still warm.

A little messy, but good!
  • Ingredients
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup (or honey)
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/3 cup black cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees so it cycles to the right temp. Line an 8×8 baking pan with parchment paper and spray with baking spray. In a bowl, combine butter, sugar, brown sugar, and corn syrup. Mix in eggs and vanilla. Fold in dry ingredients. Add chips. Spread evenly into pan. Bake 20 minutes. Remove from oven. Now, onto the frosting!

  • Frosting ingredients
  • 3 tbs butter, softened
  • 3 tbs black cocoa
  • 1 tbs corn syrup (or honey)
  • 1 cup powdered sugar
  • 2 to 3 tbs milk

In a bowl, combine butter and baking cocoa. Add corn syrup then powdered sugar. Add milk, one tbs at a time, until you get the consistency you want. Frost warm brownies. Let them cool completely and store in covered container.

Thanks for stopping by today! I wish you a wonderful day, filled with happiness, peace and love.

Chocolate peanut butter chip cookies

Uncategorized Leave a comment

I have made a LOT of chocolate chip cookies (or some version of them) lately and was looking to break out of the box. I noticed I had some Reese’s peanut butter chips among my morsels collection, and thought I would put them in some large chocolate cookies. So here is that recipe.

Remember to spoon your flour and cocoa from their bag or container into your measuring cup so you get the correct amount. If you directly pour into the measuring cup, it gets packed in, and you can wind up with a dry cookie. Also, chill the mounds of cookie dough for a few hours to prevent spreading of the cookies in the oven. And, preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup, so you get the right amount)
  • 1 cup unsweetened baking cocoa (scooped from your container into your measuring cup)
  • 1 tbs cornstarch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 bag peanut butter chips

Directions – cream butter, sugar and brown sugar. Mix in eggs and vanilla. Fold in dry ingredients. Blend in chips. Scoop out 1/4 cups of dough. Chill in fridge a few hours. Preheat oven to 350 degrees for 20 minutes so it cycles to the right temp. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheer – a row of 2, a row of 1, a row of 2, a row of 1 (I fit 6 or 8 on a sheet, depending on size of sheet). Bake 10 to 12 minutes (no longer. You don’t want the bottoms to burn). Cool completely. Store in covered container.

Thanks so much for stopping by! I wish you a day filled with peace, joy and happiness!

7

A tribute to Little Debbie brownies

Uncategorized Leave a comment
A Little Debbie Cosmic Brownies tribute

I loved Little Debbie Cosmic Brownies (and Oatmeal Cream pies, too) growing up. With the brownies, I always thought the topping was magical, so delicious. I’m not sure how I would like the cosmic brownies now (processed foods have not been my thing for a long time), so I present to you homemade version. These have cornstarch in them to make them softer. I err on taking them out a little earlier (about 20 minutes) than too late because a dry brownie is a grave sin.

Remember to spoon your flour and baking cocoa from your flour bag and cocoa container into your measuring cups so you get the right amount. Pouring directly into the measuring cup would pack in the flour, and that makes for a dry treat. I also preheated my oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 3/4 cup butter, melted then cooled for 5 to 10 minutes
  • 2/3 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 1/4 cups flour (spooned from your flour bag into your measuring cups)
  • 3/4 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees for 20 minutes before baking. Spray a 9×13 pan with baking spray and set aside. In a bowl, combine melted butter, brown sugar and sugar. Blend in eggs. Fold in dry ingredients. Mixture will be thick. Evenly press into prepared pan. Bake 18 to 22 minutes (a toothpick inserted in the center will come out with a few moist crumbs). Cool completely.

  • Ganache ingredients
  • 1 1/2 cups chocolate chips (I combined semisweet and milk chocolate)
  • 1/2 cup heavy cream

In a microwave safe bowl, microwave chips and milk in 1 minute increments until you can stir smooth. Stir for a few minutes to thicken up. Spread over cooled brownies. Sprinkle with mini m&ms. Let ganache set. Cut and store in covered container. I put mine in the fridge to help with the ganache setting.

Look at all that fudgy goodness

Thanks so much for stopping by! If you try these, let me know how you like them. Have a wonderful day and remember to be kind!