In honor of the Bills 21 point win over the defending Super Bowl champion Rams, I felt a celebratory treat was in order. Rob suggested blondies, so here they are.
Remember to preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp. Also, spoon your flour from your flour bag into your measuring cup so you get the right amount. If you pour the flour directly into the measuring cup, it gets packed in and you actually wind up with too much flour and your treats could be dry. A grave offense.
Ingredients
1/2 cup butter, melted and cooled 10 minutes
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 tsp vanilla
1 cup flour
1 1/2 cups chocolate chips
Directions – line an 8×8 pan with parchment paper and spray with baking spray. Preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine butter, brown sugar and sugar. Add egg and vanilla. Fold in flour. Mix in 1 cup chips. Press evenly into prepared pan. Sprinkle remaining 1/2 cup chips on top of dough and lightly press into dough. Bake 20-25 minutes. Bars will be light golden around edges. Cool completely and cut. Store in covered container.
Cookie monster!!!
I am so happy football season is here. We get the Sunday ticket once again for free and I am absolutely thrilled. Hope you have a wonderful day and thanks for stopping by.
Tonight is a very big night – the Bills season opener, which is also the NFL season opener. 😊 To celebrate such a monumentous occasionally, I made chocolate cutouts sandwich cookies, with footballs and football helmets. I put a simple buttercream filling between 2 cookies.
Ingredients
1 cup butter, softened
1/4 cup crisco
1 1/2 cups sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour
2/3 cup baking cocoa
1/2 tsp baking powder
Preheat oven to 375 degrees for 20 minutes before baking, so your oven cycles to the correct temperature. Line cookie sheets with nonstick baking liners. In a bowl, cream butter, crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Roll to desired thickness and cut. (I like mine to be on the thicker side)
On lined cookie sheets, place cookies
Bake at 375 degrees for 7 to 9 minutes. Cool completley.
Filling ingredients
1/4 cup butter, softened
2 cups powdered sugar
4 tbs heavy cream
1 tsp vanilla
Directions – blend butter and powdered sugar. Add cream and vanilla. Spread between 2 cookies. Store in covered container.
Thanks so much for stopping by today! If you make these, let me know how they turn out.
Rob requested brownie the other night and ate one. I forgot to bring them into work today, so I thought I should find a way to use them up, so I made cookies with mini M&Ms and mini chocolate chips, and stuffed them with brownies!
Remember to scoop your flour from your flour bag into your measuring cup, cool your dough for a few hours to keep spreading to a minimum, and preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.
Ingredients
1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 2/3 cups flour
1/2 cup instant vanilla pudding mix
1 tsp baking soda
1 cup mini m&ms
1 cup mini chocolate chips
Cream butter,sugar and brown sugar. Add eggs and vanilla. Mix in pudding mix and other dry ingredients. Blend in m&ms and chips.
Scoop out 1/4 cup of dough Divide dough in half and slightly flatten each halfOn one flattened half, place a small brownie squareTop with other flattened half
Seal edgesAll ready to be baked
Chill a few hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with parchment paper stagger cookies. Bake 12 to 14 minutes. Cool completely. Store in covered ccontainer.
Peanut butter cookies with peanut butter chips and peanut butter m&ms
I have been baking a LOT of chocolate chip variety cookies and brownies lately and wanted to make something different. Plus, I wanted to give something to our friends as a thank you for helping us put recently. They love peanut butter treats so I made peanut butter cookies (extra large, of course), with Peanut butter m&ms and peanut butter chips. These made only 9, but they are large.
Remember to scoop your flour from your flour bag into your measuring cup and to chill the dough for a few hours before baking.
Ingredients
1 cup butter, grated with a cheese grater or chopped up into tiny cubes
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup peanut butter
1 cup cake flour
1 tbs cornstarch
1 tsp baking soda
2 cups all purpose flour
1 cup peanut butter m&ms
1 cup peanut butter chips
Directions – cream butter, brown sugar and sugar. Add eggs, vanilla and peanut butter. Blend in dry ingredients. Fold in chips and m&ms. Divide dough evenly into 9 pieces and form tall mounds. Chill a few hours. Preheat oven to 410 degrees for 20 minutes. On a baking sheet lined with nonstick baking liners, place 4 to 5 cookies. Bake 10 to 12 minutes (light golden patches). They may seem undercooked, but will cook more once removed from oven. Let cool 30 minutes on sheet. Cool completely and store in covered container.
While my triple chip cookie dough was chilling in the fridge (I believe chilled dough makes for the best cookies), we took Gracie on her nightly walk. She gets 2 walks a day, yet is still chubby. That’s a story for another day. Anyways, she met 2 new friends. A beautiful white German Shepherd named Rory and a American Eskimo named Gretzky. Rob and both did a double take. Indeed the pup is named Gretzky. Her fiancee, like Rob, is a huge hockey fan, and Gretzky fan. A really cool moment. Onto the recipe!
1 cup butter, softened
1 cup brown sugar
1 tsp vanilla
2 eggs
3.4 oz instant vanilla pudding mix
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 cup chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips
Directions – cream butter and brown sugar. Add eggs and vanilla, pudding mix, baking soda and baking powder. Blend in flour. Fold in chips. Scoop out 1/4 cup of dough and form into mounds. Chill a few hours. Preheat oven to 35p degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet – a row of 2, a row of 1, another row of 2 and a final row of 1. Baking 10 to 14 minutes. (Golden patches on tops of cookies). Cool completely. Store in covered container.
It’s 102 degrees today, so why not fire up the oven? It had to be done today because it is National Chocolate Chip Cookie Day! These are simple, but large cookies, with 4 kinds of chocolate chips – semisweet, milk, white and mini. A reminder 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 for 20 minutes before baking so it cycles to the right temp. I recommend chilling the mounds of dough for a few hours. I was trying to speed up the process, so I froze them for 20 minutes.:)
Ingredients
1 cup butter, cold and shredded with a cheese grater or cut into very small cubes
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
3 cups flour (scooped from your flour bag into your measuring cup)
1 tbs cornstarch
1 tsp baking powder
2 cups chocolate chips ,(i combined semisweet, milk, white and mini)
Directions – cream butter, sugar and brown sugar (instead of a mixer, I actually used my hands, like making meatballs). Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Divide dough evenly into 12 pieces. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a sheet with nonstick baking liners. Stagger 6 cookies on the sheet. Bake 18 to 20 minutes. Cool completely. Store in covered container
Thank you for stopping by! Wishing you a day filled with peace, joy and love!
With summer in full swing, I figured a smores recipe was in order. (Nothing like heating the oven up on a humid day!) These are a chocolate cookie topped with a Graham cracker cookie and frosted with toasted marshmallow frosting the topped with melted milk chocolate. This basically is a chocolate chip cookie dough, divided in half with a few ingredients added to each divided half to get the chocolate and graham cracker cookie dough. I tossed some milk chocolate chips in the graham cracker cookie. You can leave them out or also add some to the chocolate cookie too.
Yum!
I chilled these cookie dough mounds overnight. They still spread and are huge, but I felt the chilling of the dough was still beneficial. Remember to scoop your dough from your flour bag into your container so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so you get to the right temp.
Cookies ingredients
1 1/2 cups butter, softened
1 cup sugar
1 1/4 cups brown sugar
3 eggs
1 tbs vanilla
3 1/2 cups flour
Additional 1/4 cup flour
2 tsp baking soda
1 tsp baking powder
1 tbs cornstarch
1 1/2 cups graham cracker crumbs
1/2 cup baking cocoa
1 cup milk chocolate chips
Directions- cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in 3 1/2 cups flour, baking soda, baking powder and cornstarch. Divide dough in half. To one half, blend in graham cracker crumbs. Divide into 12 even size pieces. Roll into balls and slightly flatten. To other half, add baking cocoa and remaining 1/4 cup flour. Divide into 12 even size pieces. Roll into balls and slightly flatten.
Graham cracker cookie dough on top of chocolate cookie dough
Place a graham cracker flattened dough on top of a chocolate flatten dough.
Chill a few hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 13 to 15 minutes (there will be light golden patches on the graham cracker cookie part). Cool completely.
Ready to be frosted!
Toasted marshmallow frosting ingredients
1/2 cup butter melted
2-3 cups powdered sugar
Milk
12 regular size marshmallows, toasted
Directions- beat butter and powdered sugar. Add enough milk to get the consistency you want. Set aside
To toast marshmallows – set oven to high on broil. Line a pan with tin foil and spray with Pam. Broil marshmallows, checking after increments of 45 seconds, to make sure they don’t burn. Immediately add to butter mixture. Fost cooled cookies.
Almost done!
Top with melted chocolate. Store in covered container.
Voila!
Thank you so much for stopping my today! I hope you have a wonderful day, filled with peace, love and happiness
My best friend from college, Susan, and her two daughters (who are my goddaughters) are coming to visit tonight for a few hours.. so being the good hostess that I like to think I am, I asked the girls what treat they would like. Lyndsey picked frosted chocolate chip banana cookies. These are nice, soft cookies that smell INCREDIBLE as they bake. and let’s face it, frosting, just makes everything better.
* One kind cool thing I learned for this recipe – how to quickly ripen a banana. you bake it at 170 degrees in 8 minute intervals until the skin turns really really brown and softens the banana. my husband wasn’t sure what i had done when he saw the banana on the countertop to cool off 🙂
a few tips – remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount, chill the mounds of dough for a few hours to prevent them from spreading too much, and preheat your oven to 350 degrees for 20 minutes before baking so that it cycles to the right temperature.
Ingredients
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 ripe banana, smooooshed (see * above on how to quickly ripen a banana)
1 yolk (makes cookies soft)
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1 cup chocolate chips (i used mini ones in these cookies)
Directions – cream butter, brown sugar and sugar. Blend in banana, yolk and vanilla. Fold in dry ingredients. Mix in chips. Flour your hands (trust me on this). Scoop out 2 tbs of dough and roll into balls. Chill in fridge a few hours. preheat oven to 350 degrees for 20 minutes. line a sheet with nonstick baking liners or parchment paper and stagger cookies. bake 12 to 14 minutes (likely browned on bottom. do not overbake or cookies will be dry). remove from tray after 10 minutes. Cool completely.
Frosting ingredients
2 tbs butter, melted
powdered sugar
1 tsp vanilla
milk
Directions – place butter in a bowl, add a cup or two of powdered sugar. mix in vanilla. Add enough milk to get the consistency you want. Frost cookies. store in covered container.
Thanks so much for stopping by today. I hope you have a wonderful day filled with peace and joy. Remember to be kind. Your kind gesture, no matter how small, may be what someone needs in their life at that moment.
These are a request from my goddaughter Sara, who along with her sister, also my goddaughter, Lyndsey, and their mom, Susan (my best friend from college), will be visiting us for a few hours tonight. Sara’s treat requests mirror those of Rob – chocolate chip cookies (or something along that line), or brownies. So these are also a win for my hubby.
Reminders – scoop your flour from your flour bag into your measuring cup so you get the correct amount and preheat your oven to 350 degrees for 20 minutes before baking.
List of ingredients
1/2 cup butter, melted and cooled for 20 minutes
1 cup brown sugar
1 egg
1 tbs vanilla
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1 cup chocolate chips, plus more for sprinkling on top
Directions – preheat oven to 350 degrees for 20 minutes before baking. Line an 8×8 square pan with parchment paper and spray with baking spray. in a bowl, combine brown sugar and butter. add egg and vanilla. Blend in dry ingredients. Mix in chips. Spread into prepared pan. Sprinkle with additional chips on top. bake 20 to 25 minutes, until edges are lightly browned but still soft. (I baked mine for 22 minutes. They seemed underbaked, but will firm up after you take them out of oven and cool down). Cool completely. store in covered container.
thank you for stopping by today. If you make these, let me know how they turn out. I wish you a day filled with love, and happiness.
When attending my college reunion last night, we went to a cookie shop in Geneseo and they had so many unique cookies, in addition to the ones that everyone loves (like chocolate chip). There were these chocolate red wine cookies with peanut butter chips and sprinkled with powdered sugar. There is not a lot of wine in these, but it adds a nice flavor. if you don’t want to use wine, you could try cold coffee instead. They spread a little, so I recommend chilling the dough for at least a few hours to prevent the spreading of the cookies. I also decided to add melted milk chocolate on the bottom of these! I am not sure why, just seemed like a good idea!
Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount, chill the dough for a few hours so the cookies don’t spread too much. and preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temperature.
ingredients
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup red wine (i used sangria because that’s what we had in the house)
1 1/2 cups flour
3/4 cup baking cocoa
1 tsp baking soda
1 bag of peanut butter chips
directions – cream butter, sugar and brown sugar. Add egg, vanilla and wine. Blend in dry ingredients. Mix in chips. scoop out 2 tbs of dough and roll into balls. Chill a few hours. preheat oven to 375 degrees before baking. Line a cookie sheet with nonstick baking liners or parchment paper. stagger cookies on the prepared sheets. bake 10 to 11 minutes. sprinkle warm cookies with powdered sugar. Cool completely. Sprinkle with more powdered sugar. I opted to put melted milk chocolate on the bottoms of the completely cooled cookies, but I am sure they are fine without it. 🙂 Store in covered container.
cookies by christine 