Tag Archives: sugar

Frosted Chocolate pop tarts bars

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I loved pop tarts as a kid, specifically the chocolate frosted ones.   I saw that Taylor Swift made a homemade version of pop tarts,  so I thought, “why not”?  It was funny, my chocoholic husband asked for a brown sugar version.  Those will be on the way soon.

Remember to scoop your flour bag into your measuring cup so you get the right amount. Also freeze the uncooked bars for 30 minutes before baking to keep the fudge filling in place.  And, preheat your oven to 350 degrees before baking.

  • Fudge filling list
  • 2/3 cup heavy cream
  • 1/4 cup unsweetened baking cocoa
  • 1 1/2 cups chocolate chips
  • 1 tbs butter
  • 1 tsp vanilla

Directions – in a bowl, combine chips and cocoa. heat cream to a boil.  Pour over chips.   Add butter, stir until melted.  Mix in vanilla.  Set aside. 

  • Bar ingredients list
  • 1 cup butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 1 tsp salt

Directions – line a 9×9 pan with parchment paper.  Set aside.   in a bowl, combine butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.  Press half of dough every into prepared pan.  Spread fudge filling on top.   Evenly press remaining dough on top of filling.  Freeze 30 minutes.

Preheat oven to 350 degrees. Bake 30 to 35 minutes.  Cool completely

  • Frosting ingredients
  • 1 cup powdered sugar
  • 2 tbs baking cocoa
  • 2 tbs water
  • 1 tsp vanilla
  • 1/2 cup chocolate chips melted

Directions- in a bowl,combine powdered sugar, cocoa, water and vanilla.  Blend in melted chips.  Frost cooled bars.  Store in covered container.

Brown butter sugar cookies

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I brought in monster cookies, so I needed a non peanut butter option for work friends who do not love pb.  So I thought of sugar cookies.  I wanted a little tweak so I used brown butter.  Browning butter is super simple.  Place the amount in a pan and heat over medium heat, stirring occasionally,  until you start to see little brown specs..

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling individual doughs once you scoop them out.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, browned
  • 1/2 cup plus 2 tbs sugar
  • 1 tbs vanilla
  • 1 egg
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cornstarch

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

   Bake 10 to 12 minutes, no longer.  Cool completely.   Frost if desired.  Store in covered container. 

Thanks so stopping by!

Peanut M&M, Peanut butter chip brownie cookies

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A simple cookies for today’s, but very chocolatey!    Fudgy brownie cookies with peanut butter m&ms and peanut butter chips.  They use a brownie mix, with just a couple of ingredients.    I recommend chilling the individual doughs for a few hours before baking.

  • Ingredients list
  • 1 brownie mix
  • 2 tbs flour
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup peanut butter chips
  • 1/2 cup peanut butter m&ms

Directions- in a bowl, combine brownie mix, oil, eggs and flour.  Blend in m&ms and chips. Scoop out 1/4 cups dough.   Chill for a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies like below. 

Bake 10 to 12 minutes, no longer.  Cool completely.   Store in covered container. 

Thanks so much for stopping by!

Double M&M cookies

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The first treat of the week – Double M&M cookies.   They are like a chocolate chip cookie, but instead od chips, I used two types of m&ms – mini and regular size.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. 

I recommend chilling the dough for a few hours before baking to help keep the cookies thick.   And, preheat your oven before baking so the oven cycles to the right temp and you get the perfect cookie.

  • Ingredients list
  • 1/2 cup butter, melted and placed in a bowl in the fridge for 10 to 15  minutes to cool it down
  • 1/4 cup sugar
  • 1/2 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup mini m&ms
  • 1/2 cup m&ms

Directions – in a bowl, blend melted butter, sugar and brown sugar.   Add egg and vanilla.  Fold in dry ingredients.  Blend in m&ms.   Divide dough into thirds.  Then divide each third of dough into thirds.  Chills doughs a few hours.   Preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet, like below.  

Bake for 9 to 11 minutes, no longer than that.  Cool completely.   Store in covered container.

Thanks so much for stopping by today!

Oreo cheesecake topped with cookies and cream mousse and chocolate ganache

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After a rough sunday in Miami, I am making a plea to the football gods for my Bills for week 11 and am doing so with this request from my husband and a copycat of the cheesecake factory oreo dream extreme cheesecake.

This does take some time, but is worth it.  I used neufactel cheese, which is lower fat and lower calorie, so I added some cornstarch to help firm up the cheesecake layer.

  • Flourless Cake  ingredients
  • 1 cup chocolate chips
  • 8 tbs butter
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup unsweetened baking cocoa

Directions – preheat oven to 375 degrees.  in a microwave safe bowl, heat chocolate chips and butter in 45 second increments until you can stir smooth.  Add sugar, salt, and vanilla.  Blend in eggs well.  Line a 9″ round pan with parchment paper.  Evenly spread batter into pan.   Bake 18 to 22 minutes.  Cool completely

  • Ganache ingredients list
  • 2 cups chocolate chips
  • 2 cups heavy whipping cream

Directions – in a microwave safe bowl, heat cream for 3 minutes.  Add chips.  Let sit for 5 minutes.  Stir smooth.   Place in fridge.

  • Cheesecake ingredients
  • 24 oz cream cheese (I used neufactel,  which is softer and lower calorie and lower fat)
  • 1 cup sugar
  • 2 tbs flour
  • 6 tbs cornstarch (if you are using neufactel or low fat cream cheese)
  • 3/4 cup greek yogurt
  • 2 eggs
  • 1 yolk
  • 2 tsp vanilla
  • 12 to 16 Oreo cookies

Directions – preheat oven to 325 degrees.  Line a 9 inch springform pan with tin foil and spray with baking spray.  In a bowl, cream cream cheese, sugar and flour (and cornstarch if you are using a lower fat cheese).  Blend in Greek yogurt and vanilla.  Fold in eggs and yolk.  Pour 1/3 into prepared pan.  Top with 6 to 8 oreos and press down gently.  Top with a other third of batter and gently press 6 to 8 oreos on top.  Top with remaining third of batter.  Bake 55 to 60 minutes (middle jiggles a little and edges are set).  Turn off oven.   Crack oven and leave cheesecake in for an hour.  Transfer to fridge for a few hours.

  • Cookies and cream mousse
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • Crushed oreos (8 to 10)

Directions – in a bowl, whip cream amd powdered sugar to stiff peaks.  Blend in crushed oreos.    Put in fridge.

When ready to assemble – beat chilled ganache for a few minutes so it is spreadable.   Place flourless cake on a plate.  Spread a thin layer of ganache on top.  Gently place cheesecake on top of ganache layer.   Smooth oreo mousse on top of cheesecake layer.  Use rest of ganache on top and sides.  Store in fridge.

  • Layer list
  • Flourless cake
  • Thin ganache layer
  • Cheesecake
  • Cookies and cream layer
  • Frost entire thing with rest of ganache

Thanks for stopping by today!

Nfl Sunday week 10 – chocolate fudge cookies topped with edible peanut butter cookie dough and melted chocolate

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I wanted to do a treat with peanut butter, so I thought I would make a fudgy chocolate cookie, topped with edible peanut butter cookie dough and melted hershey kisses.  A nice combo, if there ever was one.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill tall mounds of dough for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into your measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs corn syrup
  • 1 3/4 cups flour
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, vanilla and corn syrup.  Mix in dry ingredients.   Scoop out 1/4 cups of dough and form tall mounds.  Chill a few hours.  When ready to bake, line a baking sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. Cool completely. 

  • Edible peanut butter cookie dough ingredients
  • 3 tbs butter, softened
  • 1 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour (heated in a microwave safe container for 45 seconds)

Directions – in a bowl, combine ingredients.    Divide evenly, slightly flatten and place a piece on top of cookie.

Top with melted chocolate. 

Store in covered container.

Thanks for stopping by!

Snickerdoodles

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Part 2 of today’s cinnamon related treats – snickerdoodles.   They are remarkably like churros.   A soft sugar cookie with cinnamon added to the batter and cinnamon sugar sprinkled on top.

Remember to scoop your flour from your flour bag so you get the right amount.  I think i would chill the dough before baking next time, so they spread less.  And, preheat your oven before baking. 

  • Ingredients list
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 1/4 cups plus 2 tbs flour
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream crisco and sugar.  Add egg.  Blend in dry ingredients.  Add a tbs or 2 of water if dough seems too dry.  Scoop out 1/4 cups of dough. Sprinkle cinnamon sugar on top.    Chill a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

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

  Store in covered container.

Week nine victory Monday treats – chocolate football sandwich cookies

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Chiefs- Bills, Mahomes-Allen round 10!   Stressful as always, josh played great and Mahomes worked his impossible magic, as usual.  I stood the last 5 minutes of the game and am pretty sure I did not breathe.   Anyways, to celebrate i made football theme chocolate cutout cookie sandwiches – a football, a helmet and a jersey.  And i used a vanilla buttercream for the filling.

Remember to scoop your flour and cocoa from their containers into your measuring  up so you get the correct amount. Also, preheat your oven to 350 before baking.

  • Cookie ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 cup baking cocoa
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  In a bowl, cream butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Sprinkle some flour on a clean, flat surface.  Roll dough to desired thickness and cut (i prefer mine on the thick side).   Place on prepared cookie sheet.  They don’t spread a ton, but don’t crowd them on the sheet.  Bake 9 to 11 minutes, no longer.  Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

In a bowl, combine butter and vanilla. Mix in powdered sugar.  Add milk, a tbs at a time, until you get the consistency you want.   Place a spoonfuls between two cookies. 

Store in covered container.

Go Bills!

Perfect and Puffy Chocolate Chip cookies for game 5 of the World Series

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Today, I present a perfect chocolate chip cookie recipes.  These stay puffy and soft and are, yes, perfect.  The dough does not need chilling.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, preheat your oven to 350 degrees before baking

  • Ingredients list
  • 1/2 cup butter,  softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 3.4 oz package instant vanilla pudding
  • 3 cups flour
  • 1 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.   In a bowl, cream butter, butter crisco, brown sugar and sugar.  Add eggs, water and vanilla.  Mix in pudding mix.  Fold in dry ingredients.   Blend in chips.  Scoop out 1/4 cups of dough.

Stagger doughs on prepared sheet. 

Bake 10 minutes, no longer.  Cool completely.  

Store in covered container.

ESPN’s frozen Frenzy and Game 4 World Series treats – XL peanut Blossoms

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I thought treats were in order today – for our hard working MLB crew who worked that 18 inning world series game last night and is right back at it for game 4 tonight, plus, the Frozen frenzy on ESPN with all teams playing.  In addition to the fall classic, i will be focused  in on the Sabres game!

This dough does not need chilling.  Cookies stay puffy,  as you can see.  

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 crisco or butter flavor crisco
  • 1 cup peanut butter
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • Hershey kisses

Directions – preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a bowl, cream butter crisco, sugar, brown sugar and peanut butter.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough.  I used one of my cookie scoops. 

Roll tops in sugar, if you want. Stagger on prepared cookie sheets. 

Bake 9 to 11 minutes,  no longer.  Gently press unwrapped kisses on top.  Cool completely.  

Store in covered container.