Tag Archives: sweet

Hot cocoa cookie sandwiches (Oreos included)

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I was looking to use up some hot cocoa so in addition to making brownies, I made these cookies.  I didn’t have time to chill the dough, so they spread a lot.  Because of that,  I made them into sandwiches.

Scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling this dough for a few hours.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup hot cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups flour
  • 1 tbs cornstarch
  • 10 oreos, crushed
  • 1 cup milk chocolate chips
  • (You can add marshmallow bits too if you want)

Directions – in a bowl, cream crisco, sugar and brown sugar.  Add egg ans vanilla.   Stir in dry ingredients.  Fold in chips and oreos.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a sheet with parchment paper. Preheat oven to 350 degrees.   Stagger cookies on sheet.  Bake 10 to 12 minutes.  Cool completely.   Cut each in half.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • Milk or heavy cream
  • 1 tsp vanilla

Directions – in a bowl, blend together butter and fluff.  Slowly mix in powdered sugar.  Add enough milk or cream to get the consistency you want.  Add vanilla.  Spread between 2 cookies like this

Thanks so much for stopping by today!

Hot Cocoa Brownies

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A while back, I bought some hot cocoa packets to bake with.   I never really used them, so I thought tonight I would use some of them up.  So I made these hot cocoa brownies.  Very easy to make.  I put some mini marshmallow bits in them and topped them with milk chocolate chips as soon as they came out of the oven.

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

  • Ingredients
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup hot cocoa mix
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 cup mini marshmallow bits
  • 1 cup milk chocolate chips

Preheat oven to 350 degrees.  Line an 8×8 pan with tin foil.  Spray with baking spray.  In a bowl, combine butter and sugar.  Add eggs and vanilla.  Fold in dry ingredients then marshmallow bits.  Spread evenly into prepared pan. Bake 25 to 30 minutes or until toothpick comes out with moist crumbs.  Upon removing from oven, Sprinkle with chips.  Cool completely.  Cut and store in covered container.

Thanks for stopping by today!  Wishing you a day of love and joy.

Black cocoa Reese’s Pieces Cookies

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I had some Reese’s pieces I want to use to, so I thought putting them in some black cocoa cookies would work just fine.  I also had a few mini m&Ms left so I tossed them in too, along with milk chocolate chips. Feel free to use whatever mix-ins you want.  You cam also use unsweetened or special dark baking cocoa.

Remember to scoop your flour from your flour bag into your mmeasuring cup so you get the right amount (same goes for the cocoa).  I also recommend chilling the individual doughs for a few hours.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 3 cups flour
  • 1 tbs cornstarch
  • 2/3 cup black cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups of mix-ins (Reese’s pieces, m&ms, chocolate chips etc)

Directions – in a bowl, combine butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Fold in mix-ins.  Scoop out 1/4 cups dough.  Chill for a few hours.  Preheat oven for 20 minutes before baking.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet. 

This is how I stagger cookies

Bake at  350 degrees 10 to 12 minutes.  Cool completley.  Store in covered container.  If cookies seem to gushy, pop in fridge to firm them up.

Thanks so much for stopping by today!Wishing you a wonderful day filled with joy and love

Chocolate filled blondies

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I wanted to jazz up some blondies/chocolate chip cookie bars, so I decided to put some milk chocolate chips in the middle for a chocolate layer.

These are very easy to make.  I think I would bake them closer to 20 minutes next time.  I baked these for 22.

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 1 cup milk chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, combine butter, brown sugar and sugar.  Blend in eggs and vanilla.  Stir in flour and salt.  Fold in mini chips.  Spread half of batter in prepared pan.  Evenly spread milk chocolate chips on top.  With remaining dough, grab handfuls and lightly flatten.  Press on top of milk chocolate chips.  Bake 20 minutes.  Will seem a little gushy.  Cool completely.

Oatmeal chocolate chip cookies

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These oatmeal chocolate chip cookies are one of two treats I am bringing into work tomorrow (the other – dark chocolate bars topped with hershey kisses and m&ms.    These cookies are so simple to make and came out great.  No need to wait for butter to soften.  These use vegetable oil.

Since it was humid today, I  popped the individual doughs  in the freezer for a bit to prevent spreading.   Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And, preheat your oven to 350 degrees for 20 minutes before baking.

  • Ingredients
  • 2 1/2 cups instant oats
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups milk chocolate chips

Directions – in a bowl, combine all dry ingredients, including oats.  Mix in oil, then eggs and vanilla.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill or freeze for a few hours.  Preheat oven to 350 degrees.  Line a sheet with parchment paper.  Stagger cookies on it.  Bake 10 minutes.  Tops will be a little gushy, but bottoms will be browned. Cool completely.   You can pop these in the fridge for a few hours to firm them up, if you want.  Store in covered container.

Thanks so much for stopping by today.  If you make these, let me know how they turn out.  I wish you a day filled with peace, love and joy.

Beyond XL milk chocolate chip chocolate cookies

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A chocolate treat request from Rob ahead of game five of the NHL’s Eastern Conference Final.   These are very large chocolate cookies with milk chocolate chips.   I made them a lot larger than usual so I cooked them at a higher temperature (410).   These only need 9 minutes to bake, max.  They may seem undone, but the bottoms will be cooked enough.  I let them cool completely and then  popped them in the fridge to firm up a bit.  I cut them into smaller chunks because these cookies are about  as big as my fist. 

Remember to scoop your flour and baking cocoa from their respective containers into measuring cups so you get the right amount.  I also popped these in the freezer for 20 minutes to help prevent spreading. And preheat your oven to 410 degrees for 20 minutes before baking.

  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater or cut into tiny cubes
  • 1 1/2 cups brown sugar
  • 1/4 cup plus 2 tbs sugar
  • 3 eggs
  • 1 tbs vanilla
  • 5 cups flour
  • 1 tbs cornstarch
  • 3/4 cup unsweetened baking cocoa
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips (plus extra if you want to roll tops of cookies in more chips)

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients. (It may take a while for dough to come together.  I mixed in  half the flour with the cocoa, baking soda, cornstarch and salt, then I added the rest of the flour).  Fold in chips.  Divide dough into 12 equal pieces and form tall mounds.  Roll tops of cookies into additional chips if you want.  Freeze 20 minutes while you preheat oven to 410 degrees.  Line a cookie sheet with parchment paper.  Place 4 cookies on a sheet and bake (I only baked 4 at a time).  Bake 8 to 9 min (no longer).  Cool completely.    Pop in the fridge for a half hour or so.  Store in covered container.

Thanks so much for stopping by today!  Wishing you a day of peace, love and happiness.

Funfetti cookie sandwiches

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I haven’t made funfetti cookies in quite a while, so I felt I was due to bake up a batch.  I baked them when it was a little humid, so they came out a little flatter than I preferred, so I made each one into a cookie sandwich.  I think next time, I may add a little more flour, perhaps 1/4 cup more.

I recommend scooping the flour from your flour bag into your measuring cup so you get the right amount.  Also chill the individual mounds of dough for a few hours.  Preheat your ovent to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Funfetti cookie ingredients
  • 1 cup of butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp almond extract (or you can omit this if you don’t have it)
  • 3 to 3 1/4 cups flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tbs cornstarch
  • 1/2 tsp salt
  • 1 cup sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Blend in dry ingredients.   Fold in sprinkles.   Scoop out 2 tbs dough and form tall mounds.  Chill a few hours. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet – alternating a row of 2, then a row of one.  These spread so leave some room.  Bake 10 to 11 minutes.  they will be a little gushy.  Cool completely.  you can also pop them in the fridge to firm them up a bit.

  • Filling ingredients
  • 1/2 cup butter soft
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla

Directions- in a bowl cream butter and powdered sugar.  Add milk and vanilla. 

Assembly – cut each cookie in half.  Spread some filling between 2 halves.  Store in fridge for a few hours. 

Thanks so much for stopping by! 

XL chocolate cake

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I have a litany of baking items I rarely use – like a twinkie pan, whoopie pie pan, churr bake, cake pop maker and this 18×13 cake pan that I bought I long time ago for some reason.  So I put that 18×13 cake pan to use today and make a very large chocolate cake with chocolate frosting (hersheys recipe).  I am bringing in to work tomorrow for my espn radio friends working on Memorial Day.

You can also use a standard 9×13 pan, but obviously,  your cake will be thicker and take longer to bake (maybe check after 25 to 30 minutes, with the toothpick test)

  • Ingredients
  • 2 cups flour (scooped from flour bag into your measuring cups so you get the right amount)
  • 2 1/2 cups sugar
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp vanilla
  • 1/2 cup milk
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups hot water or coffee (coffee can bring out extra chocolate flavor)

Directions – line  a 18×13 pan with parchment paper.  Preheat oven to 350 degrees.  In a bowl, blend dry ingredients together.  Mix in milk, oil, eggs and vanilla.  Blend in coffee or water.  Pour into prepared pan.  Bake 20 minutes for 18×13 pan.  Check after 25 minutes for 9×13 pan (toothpick will come out with moist crumbs).  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, melted
  • 2/3 cup unsweetened baking cocoa
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vania

Directions – in a bowl, combine butter and cocoa.  Blend in powdered sugar and milk.  With a hand mixer, beat to desired consistency.  Blend in vanilla.  Frost cake.  Store in covered container.

Thanks for stopping by today.   Wishing you a day filled with peace,  love and joy!

Celebrating the NHL and NBA postseasons with a classic!

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When it comes to the playoffs, bigger is better.  That is my thought process with these cookies.  They are beyond large – 6 inches in diameter when baked.  I made 6 or 7 of these and plan on cutting them into quarters after they cool.  I also will be storing them in the fridge for a few hours to help them firm up a bit.

This is what happens when a certain someone does not let the cookie cool!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual mounds of dough a few hours or overnight.  Preheat oven to 20 minutes before baking so it cycles to the right temp. 

  • Ingredients list
  • 1 cup butter, cold and cubed into tiny squares
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 2 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups chocolate chips
  • 1 extra cup chocolate chips
  • 1 cup mini chocolate chips.

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla. Blend in dry ingredients.  Fold in 2 cups chips.  Divide dough evenly into 7 pieces.  In a separate bowl, combine 1 cup remaining chocolate chips and mini chips.  Roll tops and sides  of cookie doughs into chips mixture. 

This is how the doughs look after dipped in the chocolate chip mixture

Chill a few hours.  Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.   Place cookies on sheet, leaving plenty of room bc these spread.  Bake 20 minutes, no longer.  Cool completley.  Store in a covered container in the fridge to firm up cookies. 

Thanks for stopping by today!

Crushed Oreo Snowball cookies with mini chocolate chips

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I had (and still have) a large container of oreos and wanted to use some up, so I crushed up some and popped them in a snowball cookie recipe.  They came out pretty good.  These are super easy to make. 

Remember to scoop your flour and powdered sugar from their respective containers into your measuring cup so you get the right amount.  Also, preheat the oven to 375 degrees before baking cookies.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 3 tsp vanilla
  • 1/2 tsp salt
  • 3/4 cup powdered sugar
  • 3 cups flour
  • 1 tbs water
  • 1 1/2 to 2 cups finely crushed oreos
  • 1 to 2 cups mini chocolate chips

Directions – in a bowl, cream butter and crisco.  Add vanilla and salt.  Mix in powdered sugar.  Blend in flour then Oreos.  Fold in chips.  Scoop put 1 1/3 tbs dough.   Chill a few hours.  Preheat ovent to 375 degrees.  Bake 9 to 10 minutes (no longer).  Sprinkle hot cookies with powdered sugar or top with melted milk chocolate.  Store in covered container.

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