Directions- preheat oven to 350 degrees. Spray an 8×8 pan with pam and line with parchment paper, set aside. In a bowl, combine water, oil and cocoa. Microwave 45 seconds. Let sit 2 minutes. Blend in eggs and vanilla. Add flourand salt. Mix in chips. Spread into pan. Bake 18 to 19 minutes, no longer.
I have not made any banana flavored treat in quite some time. So today, I decided to make chocolate banana bars with milk chocolate chips and brown butter frosting.
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.
Directions – preheat oven to 350 degrees. Spray a 9×13 pan with baking spray and set aside. In a bowl, blend bananas and melted butter. Mix in sugars. Add eggs and vanilla. Blend in dry ingredients then milk. Fold in chips. Evenly spread into prepared pan. Bake 20 to 25 minutes (toothpick inserted in center comes out with a few moist crumbs). Cool completely.
Directions – in a pan, cook butter over low-medium heat until browned, like below.
In a bowl, combine browned butter, powdered sugar, vanilla and milk. Frost cooled bars.
Cut and store in covered container.
For Sabres victory treats, Rob chose carrot cake cookies with mini chocolate chips and cream cheese frosting. Grating carrots is not my favorite thing, so I used baby food carrots!
I used a combo of bread flour and all purpose flour. You can use entirely all purpose flour. I ran out of time to chill the dough, so they spread more than I prefer. I recommend chilly individual mounds of dough for a few hours before baking. Also preheat your oven before baking.
Directions – in a bowl, cream crisco, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients then baby food. Stir in chips. Evenly divide into 12 doughs. Chill a few hours. When ready to bake, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 12 minutes, no longer.
Cool completely.
Directions – in a bowl, cream butter and cream sugar. Blend in powdered sugar, slowly. Add vanilla. Frost cookies.
Store in covered container.
Another chocolate chip cookie recipe. Why not? There are so many ways you can tweak a ccc recipe. These use an instant vanilla pudding mix (mix only, you do not make the pudding with milk).
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the dough before baking and preheat your oven before baking.
Directions – in a bowl, cream butter, butter crisco, brown sugar and sugar. Add eggs and vanilla. Blend in pudding mix, then dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Form tall mounds, like below.
Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer.
Remove from oven. Cookies will be gushy, but will firm up. Cool completely.
Store in covered container.
Continuing in with my trend of adding finely crushed store bought cookies in my homemade cookies, I present XL peanut butter cookies with crushed butter butters
and Reese hearts (i had to use those up so I could buy reese’s eggs)
Directions – in a bowl, cream crisci, peanut butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in ground nutter butters then cubed Reese’s. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper, stagger cookies on sheet.
Bake 13 to 14 minutes, no longer. Cool completely.
Store in covered container.
In addition to making lemon cookies with crushed lemon oreos and lemon frosting for Sabres game night and MLB opening night, I also made these lemon brownies with crushed lemon oreos and lemon frosting. (Confession – i wanted to finish using the lemon oreos).
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.
Directions – line an 8×8 pan with tin foil and spray with baking spray. Set aside. Preheat oven to 350 degrees. In a microwave safe bowl, heat chips and butter for 1 minutes. Stir until melted. (You may need to do another 30 seconds to ensure chips are melted). Add sugar, eggs and lemon juice. Mix in dry ingredients, then crushed oreos. Evenly spread into prepared pan. Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few crumbs. Cool completely.
Directions – combine powdered sugar and juice in a bowl. You may need to add more powdered sugar to get the thickness you want. Frost cookies and store in covered container
These are a request from my goddaughter Sara. Blondies with chocolate chips. She has the same taste in treats that rob does – chocolate chip cookies, blondies and brownies.
Remember to scoop your flour from your bag into your measuring cup so you get the right amount. Also preheat your oven before baking.
Directions – preheat oven to 350 degrees. line a 9×13 pan with parchment paper. Set aside. In a bowl, mix oil, brown sugar and sugar. Add eggs, vanilla and water. Fold in dry ingredients. Mix in 1 cup chips. Evenly spread dough into pan. Sprinkle remaining chips on top and gently press down. Bake 18 minutes, no longer. Cool completely. Store in covered container
Thanks for stopping by!
These were a request from one of my goddaughter, Lyndsey. A chocolate sugar cookie dough, with chocolate chips, in bar form and frosted with vanilla frosting.
Remember to scoop your flour from your flour bag into your measuring cup. Same goes for the powdered sugar.
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. In a bowl, cream butter and sugar. Add eggs, water and extract. Mix in dry ingredients, then chips. For this next step, I moistened my hands. Evely press dough into prepared pan. Bake 18 minutes, no longer. Cool completely.
Directions – in a bowl, cream butter and powdered sugar. Add vanilla and enough milk to get the consistency you want. Frost bars. Store in covered container.
Thanks so much for stopping by!
I found this box of hot cocoa instant oatmeal while trapsing through price rite and thought “how magical this would be to make cookies with.”
So i opted for oatmeal sandwich cookies with special dark cocoa marshmallow fluff filling.
And these celebrate another Sabres victory. This season has been so amazing and unexpected to this point. For me it feels like the 2020 nfl season for the Bills. And what a rush that was.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the individual doughs for a few hours before baking. And preheat your oven before baking.
Directions,- in a bowl, cream butter, sugar, brown sugar, baking powder and baking soda. Add egg, milk and extract. Fold in flour, then oat packets. Scoop out 3 tbs of dough.
Chill a few hours.
When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies on sheet.
Bake 11 to 14 minutes, no longer. Cool completely.
In a bowl, combine cocoa and oil. Add butter crisco and fluff. Mix in powdered sugar and vanilla. Add enough heavy cream to get the consistency you want, start with a tbs or 2.
Place one cookie flat side up.
Spoon filling on flat side.
Top with another, flatside down. voila!
Store in covered container.
Another holiday means another opportunity to make cutout cookies to celebrate that holiday. Ahead of St. Patrick’s day tomorrow, I made cutout shamrock cookies, using this multi shape cookie cutter that someone gave me a million years ago (I actually have 2 for some reason)
And I just happened to have green colored sugar to sprinkle on top!
Also, I only had time to bake half of these today, so the rest will be baked and brought in tomorrow to work.
Directions – in a bowl, cream crisco and sugar. Add eggs and vanilla. Mix in dry ingredients. On a floured surface, roll dough to desired thickness, cut out cookies. I chilled the cutouts overnight before baking. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Sprinkle colored sugar on top, if you want.
Bake 8 minutes, no longer (trust me). Cool completely.
Combine butter and 2 cups powdered sugar. Add a few tbs of milk and vanilla. Add more powdered sugar or milk to get desired consistency. Frost,
or make sandwich cookies.
Store in covered container.
Thanks so much for stopping by!
