Tag Archives: sweets

Week 15 victory monday cookies – XL puffy chocolate cookies with finely ground walnuts and topped with melted hershey kisses

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Today’s game took years off my life.  But a win is a win.  Go Bills.  Also, I  love josh allen.

These are a soft, thick, puffy chocolate cookie with finely ground walnuts.  You can leave them out if you want, use another kind, or throw in some chocolate chips.

These use a mix of bread flour and all purpose flour. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs for a few hours and preheat your oven to 350 before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/3 cups chocolate chips (microwaved in a microwave safe bowl in 45 second increments until you can stir them melted)
  • 1 1/4 cups flour
  • 1 cup plus 2 tbs bread flour
  • 1/2 cup unsweetened baking cocoa
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1/4 tsp salt
  • 1 cup walnuts, finely ground

Directions – in a bowl, cream butter and sugar.  Add eggs and vanilla.  Blend in melted chocolate.  Fold in dry ingredients.   Blend in nuts.   Scoop out 1/4 cups dough.  Chill a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet.  Bake 13 to 15 minutes, no longer.  Cool completely.

For topping – in a microwave safe bowl, combine 35 unwrapped hershey kisses and 1 tbs butter.   Microwave in 45 second increments until you can stir smooth.  Spoon on top of cookies. 

Store in covered container. 

Thanks so much for stopping by today.

Milk chocolate chip cookies (with finely ground macadamia nuts mixed in)

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Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.  

I melted the butter to speed up the process.  I probably won’t do so next time and will use softened butter.  These cookies spread out a little more than I prefer.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   After scooping out the dough, chill them at least a few hours at least a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar (firmly packed into measuring cup)
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cornstarch
  • 1 1/2 cups milk chocolate chips
  • 1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. 
Go Bills!

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   If dough seems a little dry, add a tbs or two of water.   Mix in chips and ground nuts.  Scoop out 1/4 cups of dough.  Chill a few hours.  When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on sheet, like below, because these do spread a bit.  

Bake 10 to 14 minutes, no longer. 

Store in covered container.

XL brown buttter Peanut blossoms

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Today’s treat – brown butter peanut blossoms.  I know they are very popular this time of year, so I whipped up a batch this morning.   I added some finely ground peanuts, and rolled the doughs in sugar before baking. And of course, topped with  hershey kisses!  

These are also in honor of my college roommate, Christine, who’s birthday is today and loves peanut butter treats!

I recommend chilling the butter for a bit in fridge after browning, scoop your flour from your flour bag into your measuring cup so you get the right amount, preheat your team before baking and only bake 8 to 9 minutes.

  • Ingredients list
  • 1 cup butter
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs water
  • 3 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup peanuts, finely ground
  • Extra sugar
  • Hershey kisses

Directions – in a pan, heat butter in a pan over medium heat, stirring occasionally,  until brown specks form.  Pour into bowl and place in fridge at least an hour.   When you are ready to bake, preheat oven to 375 degreesm. In a combine butter, peanut butter, sugar and brown sugar.  Add eggs, water and vanilla. Blend in dry ingredients.   Scoop our 1/4 cups dough and roll tops in sugar.   Line a cookie sheet with parchment paper and stagger cookies in a row of 2, then a row of one. 

Bake 8 to 9 minutes, no longer.  Press an unwrapped hershey kisses. 

Cool completely.   Store in covered container.

Thanks for stopping by!  Go Bills!

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.

Sugar Cookie Brownie Bars/Brownie Sugar Cookies bars (frosted and topped with M&Ms)

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To kick off NFL week 14, I decided to mix a brownie mix, with a sugar cookie mix, add some eggs, melted butter and vanilla and bring this concoction into work.  Not sure whether to call them sugar cookie brown bars or Brownie sugar cookie bars.  And I frosted them with vanilla frosting and tossed some m&ms on top.

I did not realize it was national cookie day, but these treats should suffice.

You can use whatever cookie mix flavor you want and if you find a blondie or chocolate chip bar mix, you can certainly swap out the brownie mix.  

Remember to preheat your oven before baking.

  • Ingredients list
  • 1 brownie mix
  • 1 cookie mix
  • 3 eggs
  • 1 cup butter, melted
  • 1 tsp vanilla

Directions- preheat oven to 350 degrees.  Spray a 9×13 pan with baking spray.  Set aside.   In a bowl, combine mixes, blend in eggs, butter and vanilla. Spread evenly into pan.  Bake 22 to 28 minutes.  (Toothpick inserted in center comes out with a few moist crumbs).  I don’t recommend baking these longer than 28 minutes.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, melted
  • 4 cups powdered sugar
  • Heavy cream
  • 1 tsp vanilla

In a bowl, combine butter and powdered sugar.  Add heavy cream, one tbs at a time, until you get the consistency you want.  Blend in vanilla.  Frost bars.  Toss some m&ms on top. 

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!

Victory Monday cookies for week 13

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I stood for the entire second half of the Bills game, something I had not done in a long, long time.  It alleviated some of the Fandom stress for me, and we were playing well while I stood, so I did not sit down until the game ended.   We got a much needed win, so i asked Rob what the victory treats should be and he said triple chip cookies.  They are a chocolate chip cookie dough with an instant vanilla pudding mix added and uses milk chocolate, white chocolate and semisweet chocolate chips.  I was in a bit of a rush and didn’t have time to chill the dough, but they stayed niced and puffy anyways.

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 before baking. 

  • Ingredients list
  • 1/2 cup butter, cold and cubed into small squares
  • 1/2 cup butter crisco (regular crisco also works)
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 box vanilla instant pudding mix, 3.4 oz
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups flour
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  In a bowl, cream butter, butter crisco and brown sugar.  Add pudding mix.  Mix in eggs, vanilla, baking powder, baking soda and salt.  Fold in flour.  Blend in chips.  Scoop out 1/4 cup dough.  Stagger on cookie sheet.  Bake 10 to 11 minutes, no longer.  Remove from oven.  Tops may look gushy, but cookies will firm up as they cool.  Cool completely.   Store in covered container.

Thanks so much for stopping by!

NFL Sunday, week 13 – Chocolate chocolate chip cake with crushed oreo frosting

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If you love chocolate, this cake is for you.  It uses a chocolate cake mix (I used dark chocolate fudge, but any one is fine), and a handful of other ingredients.   The frosting is a buttercream with finely ground oreos. If you don’t have black cocoa, regular unsweetened baking cocoa is fine.  I think I will make a golden oreo version of this with a white cake mix another time.

  • Ingredients list
  • 1 chocolate cake mix
  • 1 box chocolate instant pudding mix (3.4 oz)
  • 1/2 cup black cocoa
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup greek yogurt
  • 1/2 cup milk
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Spray a bundt cake pan with baking spray.  Set aside. In a bowl, blend cake mix, pudding mix and cocoa.  Blend in eggs, oil, greek yogurt and milk.  Fold in chips.   Batter will be thick.  Spread evenly into prepared bundt pan.  Bake 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from oven.   Cool 15 minutes in pan.  Then pop cake onto a plate and cool completely.

I felt i left this cake in a minute too long, so I found a syrup recipe to help moisten it up.  This is used before you frost it.

In a saucepan, combine 1 cup water, 1 cup sugar and 1/3 cup unsweetened baking cocoa.  Whisk constantly over medium heat just until it boils.  Remove from stove.  Pour in a pan and cool completely.   Brush on cooled cake.

  • Oreo buttercream frosting ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 4 to 6 tbs heavy cream
  • 14 oreos, finely crushed (i used a food processor)

Directions – in a bowl cream butter and crisco.   Slowly blend in powdered sugar.   Add vanilla and 4 tbs of heavy cream.  Mix more cream, one tbs at a time, until you get the consistency you want.  Blend in crushed oreos.  Frost cake.  Store in covered container.

Thanks so much for stopping by today.

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!