Tag Archives: sweet

Chocolate Chip Cookie Bars

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Rob requested chocolate chip cookie bars.  He will only eat one, so the rest will come in to work with me tomorrow.  These are easy to make and are a big hit.   Instead of scooping and baking cookies on a few cookie sheets, you just spread the dough in one baking pan and bake. 

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 butter, melted and cooled for 10 minutes
  • 1 cup brown sugar (firmly packed into your measuring cup)
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/4 cups flour (scooped from your flour bag into measuring cups so you get the right amount)
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper and set aside.  In a bowl, combine butter, sugar and brown sugar.  Mix in eggs and vanilla.  Fold in dry ingredients.  Stir in 1 cup of chocolate chips.  Evenly spread dough into prepared 9×13 pan.  Sprinkle remaining 1 cup chips on top and gently press down into dough. Bake 26 to 28 minutes, no longer.  (Edges will be golden brown).  Cool completely.  Cut and store in covered container.

Reverse Whoopie Pies (made with a cake mix)

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I wanted something different to bake, so instead of the traditional whoopie pie (chocolate cake and white filling), I opted for yellow cake and chocolate frosting.   And these are made with a cake mix.  You can use any flavor!

  • Whoppie pie ingredients list
  • 1 cake mix
  • 3.4 Oz instant pudding mix
  • 3 eggs
  • 1/2 cup canola oil
  • 2/3 cup water

Directions – preheat oven to 350 degrees.   Spray a whoopie pie pan with baking spray, or line a cookie sheet with parchment paper.  Set aside.  In a bowl, combine cake mix, pudding mix, eggs, oil and water.   Scoop out 2 tbs batter into prepared whoopie pie pans or parchment covered cookie sheet. 

Bake 10 minutes, no longer.  Cool completely.  

For the frosting,  remember to scoop your powdered sugar from the bag into measuring cup so you get the right amount.

  • Chocolate filling list
  • 1/2 cup butter, softened
  • 1/2 cup unsweetened baking cocoa
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 4 to 6 tbs heavy cream

Directions – in a bowl, cream butter and cocoa.  Blend in powdered sugar, cream and vanilla.  You may need to add more powdered sugar or cream until you get the right amount.  Then assemble the whoopie pies!

Place one piece flat side up

Spread filling on top.

Top with another half.

Store in covered container.

Thanks so much for stopping by today! 

Sugar topped puffy peanut butter cookies

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Did  I like it being 40 degrees a few weeks ago while we walked Gracie in the morning?  No.   Do I like it being over 100 degrees this week?  Also, no.  But this heat  has not stopped me from baking.  These are peanut butter cookies topped with sugar.  They are for a work friend’s birthday tomorrow.

I used crisco, but you cam use butter.  Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual  doughs at least a few hours.  Preheat your oven before baking.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Extra sugar for sprinkling on top

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add egg and vanilla.  Mix in flour, baking powder and salt.  Scoop out 1/4 cups of dough and tip tops in extra sugar.  Chill a few hours.  Preheat oven to 350 degrees.  Line cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 11 to 13 minutes, no longer. Cool completely.   Store in covered container.

Fudgy brownies filled with chocolate chip cookies and topped with melted Hershey Kisses

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When it’s 100 degrees outside, some people may hesitate wanting to turn on their oven.  I am NOT one of those people.   So today, I made fudgy brownies, pressed pieces of chocolate chip cookie dough on top and topped them with melted hershey kisses after they are baked and cooled.

Remember to scoop your flour from your flower bag into your measuring cup so you get the right amount.  Also preheat your oven before baking so it bakes these treats properly.

  • Chocolate chip cookie ingredients
  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1 cup brown sugar,firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 tbs cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Directions – in a bowl, cream crisco, butter and brown sugar. Blend in eggs and vanilla.   Blend in dry ingredients.  Fold in chips.  Set aside

  • Brownies ingredients
  • 1 1/2 cups butter, melted
  • 3 cups sugar
  • 1 tbs vanilla
  • 5 eggs
  • 1 cup unsweetened baking cocoa
  • 1 1/2 cups flour (scooped from flour bag into your measuring cup so you get the right amount)
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper.  Set aside.  In a bowl, blend melted butter and sugar.  Add baking cocoa and vanilla, then eggs, one at a time.  Blend well.  Mix in remaining dry ingredients.   Evenly spread into prepared pan.

Spread pieces of cookie dough on top. 

Bake 27 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs.  Cool completely.  

Top with melted chocolate. 

When it’s top hot to turn on the oven….

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Summer officially began on Friday and it has made it’s presence known.  Here in Connecticut, like many parts of the country, it is going to be in the triple digits the next few days, with the heat index factored in.  So I decided to go with a no bake treat.  Chocolate covered peanut butter treats.  Super simple and require only a few ingredients.

  • Ingredients list
  • 1 cup butter melted
  • 1/4 cup brown sugar
  • 1 cup peanut butter
  • 2 sleeves graham crackers, finely crushed (2 cups finely crushed)
  • 1 3/4 – 2 cups powdered sugar (scooped from your container into your measuring cup)
  • 1 tsp vanilla

Directions – in a bowl, combine butter, brown sugar and vanilla.  Blend in powdered sugar and cracker crumbs.  Scoop out 2 tbs, roll into balls and slightly flatten.  Pop in fridge for a half hour or so.  Cover with melted chocolate.  Pop back in fridge to firm up chocolate. Store in covered container.

Thanks so much for stopping by today!

Rocky Road Cookies

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I know rocky road is a favorite ice cream for a lot of people, so I decided to make it in cookie form. 

Who doesn’t love chocolate, milk chocolate chips, finely ground almonds  and tiny marshmallow bits, and a cookie dough made with black cocoa so it tastes like an oreo? I would imagine very few people!

If you don’t like almonds, you can, of course, leave them out.

Below is a container of  marshmallow bits

Remember to scoop your flour and dark or unsweetened baking cocoa from the container into your measuring cup so you get the right amount.  After scooping out the dough (1/4 cup), I chilled them for a few hours before baking to help keep them puffy. And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar, firmly packed
  • 1/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbs corn syrup
  • 2 1/2  cups flour
  • 2/3 cup black or unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup almonds, finely ground
  • 1 cup milk chocolate chips
  • 2/3 cup mini marshmallow bits

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, vanilla and corn syrup. Blend in dry ingredients.  Mix in chips, nuts and marshmallow bits.   Scoop out 1/4 cups of dough and place in fridge for a few hours.  When ready to bake, preheat oven to 350 degrees and line a cookie sheet with parchment paper.  Stagger cookie doughs on prepared sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks so much for stopping by!  Wishing you a day filled with peace,  joy and love.  Remember to be kind!

Vanilla cake-like cookies

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For my work friends who prefer vanilla treats over chocolate and are not fans of peanut butter.  These are a soft, thick vanilla cookie, with a cake like texture and topped with vanilla frosting.  Frosting is not my strength,  as you can see.  I either make it too thin or too thick.  Regardless,  I think people will enjoy the cookies!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   (Same goes for the powdered sugar in frosting).  Also preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco (or butter, softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Directions – in a bowl, cream crisco or butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 2 tbs of dough and roll into balls.  Chill doughs  for a few hours in fridge.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies. 

Bake 10 minutes, no longer.  Tops will be gushy.  You can firm them up in fridge or let them firm up at room temp.  Cool completely.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 2 to 4 tbs milk
  • 1 tsp vanilla

In a bowl, blend powdered sugar and 2 tbs milk and vanilla.  Add more milk ,(or powdered sugar) to get the consistency you want.  Store in covered container.

Crushed oreo cookies stuffed with Reese’s eggs

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I know it is June 1st, but I still have a boatload of Reese eggs (that’s what I get for buying the big bag from BJ’s). 

They are good for a while, but thought i would use some up by stuffing them in crushed oreo chocolate cookies.

  I left a few plain without the Reese’s eggs and covered them in m&ms, for the non peanut butter lovers at work.

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 at least a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups crisco
  • 3/4 cup sugar
  • 1 1/2 cups firmly packed brown sugar
  • 2 eggs
  • 1 tbs vanilla
  • 1 cup unsweetened baking cocoa
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 20 oreos, finely crushed in a food processor
  • Reese’s eggs, removed from wrapper

Directions- in a bowl,  cream crisco, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients then blend in oreos.  Scoop out 1/4 cups of dough and divide in half.  Slightly flatten each half.   Place one half on countertop.

Tops with a Reese egg.

Top with other flattened half

Seal edges so you can’t see Reese egg.

Chill a few hours or overnight.  When ready to bake, preheat oven to 350 and line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 12 to 14 minutes, no longer.  Cool completely.  Store in covered container.

Thanks so much for stopping by today!

Triple chip cookies

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I present a chocolate chip cookie, but with 3 kinds of chocolate chips – semisweet, milk and white.  These are one of Rob’s favorites, so I am asked to make them quite a bit.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing the individual doughs for about an hour or chilling them for a few hours before baking.  And, preheat your oven before baking. 

These are a good size cookie, so I baked them at a higher temp – 390 degrees, but only for 9 or 10 minutes.

  • Ingredients list
  • 1 cup crisco
  • 3/4 cup sugar
  • 1 cup firmly packed Brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 4 1/2 cups flour
  • 1 tbs cornstarch
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chips

Directions – in a bowl, cream crisco, sugar and brown sugar.  Beat in eggs, water,  and vanilla.  Blendnin dry ingredients. Fold in chips.  Scoop out 1/4 cups of dough. 

Freeze for an hour or chill in fridge for a few hours.  Preheat oven to 390 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on the prepared sheet. 

Bake 9 to 10 min, no longer.  (there will be golden patches on top, bottoms will be browned).  They may seem gushy,  but they will firm up.  You can also pop them in the fridge to firm them up as well.  Cool completely.  

Store in covered container. 

Thanks for stopping by today!

Frosted Mud bars

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These, dear friends, are somewhere between and brownie and a chocolate blondie.  I frosted them too!  Super simple to make!

Remember to scoop your flour and baking cocoa from their respective bags into your measuring cups so you get the right amount.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, melted
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup baking cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with pam.  Set aside.  Melt butter and place in a bowl.  Add sugar, then eggs, one at a time, and vanilla.  Fold in dry ingredients.   Mix in chips.  Spread evenly into pan.  Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.

  • Frosting ingredients list
  • 1/2 cup butter
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Directions – in a saucepan, melt butter.  Add powdered sugar, cocoa and milk.  Stirring constantly, bring to a boil.  Boil 1 minute.  Remove from heat and add vanilla.  Add more powdered sugar if you would like a thicker frosting.  Frost cooled bars.  Cut and store in covered container.

Thanks for stopping by!