Tag Archives: treat

Peanut butter frosted Peanut butter bars

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For part 2 of the first round of the men’s NCAA tournament and the opening day of the women’s tournament,  I present peanut butter bars with peanut butter frosting and topped with some mini m&ms.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, preheat your oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 2/3 cup crisco
  • 3/4 cup peanut butter
  • 1/2 cup brown sugar
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, cream crisco, brown sugar, peanut butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Evenly spread into prepared pan.  Bake 22 to 26 minutes ( no longer).  Cool completely.

  • Frosting ingredients
  • 6 tbs  butter
  • 1/3 cup peanut butter
  • 1-2 tbs milk
  • 1 tsp vanilla
  • 2m3 cups powdered sugar

Directions – in a microwave safe bowl, melt butter and peanut butter 45 seconds to 1 minutes.  Add milk and vanilla.  Blend in powdered sugar.  Add more milk if you want a thinner consistency.    Frost bars.  Cut and store in covered container.

Thank you so much for stopping by today! I wish you a day of peace, happiness and love

Cosmic brownie cookies

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To celebrate the start of the NCAA basketball tournament as well as the Division 3 frozen 4 (which is being held 10 minutes from where we live), I made cosmic brownie cookies.  They are like the little debbie cosmic brownies, which I loved as a child, in cookie form.  I used dark chocolate chips and black cocoa, but you can certainly use semisweet chips and regular baking cocoa.

Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend scooping out and freezing individual dough mounds before baking.  Preheat oven to 350 degrees for 20 minutes once you are ready to bake.

  • Ingredients list
  • 12 tbs butter
  • 1 1/3 cups dark chocolate chips
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1/2 cup black cocoa
  • 2 tsp baking powder
  • 1 tsp salt

Directions – in a microwave safe bowl, melt butter and dark chocolate chips in 45 second increments until you can stir it all smooth.  Add brown sugar and sugar.  Beat in one egg at a time.  Add vanilla.  Fold in dry ingredients.  Scoop out 3 tbs of dough.  Freeze a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Bake 13 to 15 minutes.  Tops will be a little gushy.  Cool completely.   Pop in fridge to firm them up.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 1/2 cup black cocoa
  • 1 tsp vanilla
  • 1/4 cup warm water

Combine ingredients and frost cooled cookies.  Sprinkle with m&ms. 

Store in covered container.

Bounceback Triple Chip Cookies

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The triple chip cookie I made yesterday were a complete disaster.  So flat I found them unacceptable.  So I mashed them up, added a few tbs of melted butter and pressed them in a bottom of a pan, added a double recipe of brownies and will bring them to work tomorrow.

Anyway, I needed to bounce back with the triple chips.  These came out perfect.  A couple of things- you need all-purpose flour and bread flour.  You need to scoop your flour from your flour bag into your measuring cup so you get the right amount.   The dough needs to be frozen for 90 minutes and then bake it frozen. 

  • Ingredients
  • 1/2 cup butter, cold and shredded with a cheese grater or cubed into small pieces
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 3/4 cup plus 1 tbs flour
  • 3/4 cup plus 1 tbs bread flour
  • 1 tsp baking powder
  • 2/3 cup mini chocolate chips (or semisweet)
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl cream cold, cubed butter, brown sugar and sugar.  Add egg, yolk and vanilla.  Fold in dry ingredients.  Blend in chips.  Scoop out 1/4 cups of dough.  Freeze 90 minutes.  Cookie dough is baked directly from freezer.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 13 minutes.  Tops will be a little doughy.  Cool completley.   Put in fridge for an hour to firm up.  Theb, remove from fridge and store in covered container. 

Thanks so much for stopping by today!  Wishing a day of peace, joy and love!  Remember to be kind!

Reese’s Egg filled Monster cookies

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I saw the super XL size of Reese’s eggs at BJ’s and felt I HAD to buy them.  I think because they’re the world’s best candy.  I know Reese’s has the classic cup, and all the holiday shaped versions,  but the eggs are the beat.

This recipe is super easy.  The cookies, though, come out huge!

  • Ingredients list
  • 1 pkg chocolate chip cookie mix
  • 1 peanut butter cookie mix
  • 3 eggs
  • 1 cup butter, softened
  • 2 cups M&Ms
  • 1 1/2 cups quick cook oats (not prepared)
  • Reese’s eggs!!

Direction – preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  In a bowl, combine cookie mixes.  Blend in butter and eggs.  Fold in oats, then M&Ms.  Scoop out 4 tbs dough and form around Reese’s eggs.  Stagger on prepared sheets.  Bake 12 to 13 minutes, no longer.  Cool completely.   Store in covered container.

Chocolate chip cookie dough cheesecake

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I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has   a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it.  He chose option b and the stuff he chose – chocolate chip cookie dough.  

Use a springform pan with this recipe.  I have 8, 9 and ten inch.  I went with the  nine inch pan this time.

The neufactel does make the cheesecake softer.  You can certainly use regular full fat cream cheese if you’d like.

**** I recommend lining your springform with tin foil and spraying it.  I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.  

  • Cookie dough ingredients
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 3 tbs milk
  • 1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 1 cup mini chocolate chips

Directions – in a bowl,  cream butter, brown sugar and sugar.  Add vanilla and milk.  Fold in flour.  Stir in chips.  Scoop out 1/2 tbs of dough.  Roll into balls.  Place on a tray and freeze at least 15 minutes.  As the doughs freeze, make your cheesecake

  • Crust ingredients
  • 3 cups finely crushed oreos
  • 2/3 cup sugar
  • 5 tbs butter, melted

Directions – line a 9 inch springform pan and spray with baking spray.  in a bowl, combine ingredients.  Press into prepared pan.  Place in fridge while you make cheesecake mixture

  • Cheesecake ingredients
  • 32 oz cream cheese, softened
  • 1 cup sugar
  • 2 tbs flour
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 yolk
  • 1 tbs vanilla

Directions- remove cookie doughs from freezer and set aside.   Remove cookie crust from.fridge and set aside.  in a bowl, cream sugar, flour and cream cheese.  Add heavy cream.  Blend in eggs, yolk and vanilla.  Mix in cookie doughs.  Spread evenly over cookie crust.  Place cookie sheet in oven and Place cheesecake in springform pan on top.  Bake 55 to 60 minutes.  Edges will be golden, middle will be a little wobbly.  Turn oven off.  Leave door ajar.  Let cheesecake stay in oven for one hour.  Remove from oven and cover.  Place in fridge for an hour.  Remove from springform pan.   Store in fridge.  This keeps for about a week.

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

Stepped up Brownies

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Oreo filling topped brownies

I had two nearly full packages of oreos, so I used up nearly one to make crust for a chocolate chip cookie dough cheesecake and part of the other in an oreo type filling to put on top of some brownies. 

I used a brownie mix (but used butter instead of oil and heavy cream instead of water.  Just use the same amount as indicated on brownie box). 

  • Ingredients
  • 1 batch of brownies, prepared, baked and cooled in an 8×8 pan. 
  • 1/4 cup crisco
  • 2 tbs sugar
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs water
  • 6 to 10 finely crushed oreos

Topping directions – cream sugar, powdered sugar and crisco.  Blend in vanilla and water.  Mix in crushed oreos.  Frost cooled brownies.  Top with melted chocolate chips.  Store in covered container.

Thanks for stopping by today!

Cutout sugar cookies for Valentine’s Day

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This cookie is my all-time favorite to make, and I use it all throughout the year because I have a billion cookie cutters for each season.  Plus, it brings back many memories of baking with my mom and they were my dad’s favorite cookie. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the dough for a few hours or overnight.  And most importantly, remember to use plenty of flour on your countertop when rolling out the dough so it doesn’t stick when you use your cookie cutters.

  • Ingredients
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 2 tbs vanilla
  • 4 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Directions – in a bowl,  cream crisco and sugar.  Add eggs and vanilla. Blend in dry ingredients.  Cover and store for a few hours or overnight.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Sprinkle plenty of flour on the  surface you will roll out the dough.   I like the cookies on the thicker side.  Roll out dough and cut.  Bake 6 to 8 minutes, no longer.  Cool completely.

Frosting – combine 1/2 cup softened butter, 3 cups powdered sugar, 1 tsp vanilla and 1 to 4 tbs milk.  You may add more or less powdered sugar to get the consistency you want.  Color as desired.  Frost cookies. Store in covered container.

Thanks so much for stopping by today.

Puffy peanut butter cookies topped with melted Hershey Kisses

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For treat #2 of Super Bowl at ESPN Radio, I present puffy peanut butter cookies topped with melted hershey kisses.  Usually they are topped with a hershey kiss, but I decided to melted a bunch this time instead 🙂

Also delicious without chocolate!

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

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbs milk
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt

Directions –  preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  .  in a bowl, cream crisco, peanut butter, brown sugar, and sugar.  Add eggs, vanilla, and milk.  Fold in dry ingredients.  Scoop out 3 to 4 tbs dough and form tall cylinders.   Roll in sugar.  Stagger on prepared cookie sheets.  Bake 10 to 12 minutes (no longer).  Cool completely.   Top with melted chocolate.  Store in covered container.

Thank you for stopping by today!

Chocolate hot cocoa chip cookies

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I found these chips in the baking aisle and thought they were magical. Hot cocoa chip cookies. Another genius creation from Nestlé. I thought they would be perfect in a puffy chocolate cookie.

Remember to scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. I also chilled the individual doughs overnight to keep them puffy. And I preheated the oven for 20 minutes for baking so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 6 tbs evaporated milk/ heavy cream or half and half
  • 1 3/4 cups flour
  • 1/2 cup baking cocoa
  • 3.4 oz box instant chocolate pudding
  • 2 tbs milk powder
  • 1 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup hot cocoa chips

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and cream or evaporated milk. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Scatter cookies on sheets bake 11 to 13 minutes (no longer). Cool completely.

Thanks for stopping by today!

oatmeal chocolate chip cookies

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I was looking for something different to make, so I came across oatmeal chocolate chip cookies when browsing through my recipes. And I decided to frost them. Oatmeal cookies always take me back to when I was really young and my great grandmother used to always make sure she had a bag of frosted oatmeal cookies. They were crunchy and had that hard frosting on them. I can’t remember the brand, but I know they came in a blue bag and I loved them. And I adored my great grandmother. She was a wonderful, kind lady with a big heart and was an incredible cook and baker. I was blessed to know her, as well as all four of my grandparents. I have so many great memories with all of them.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual mounds of dough overnight. And by the way, you don’t have to frost these. 🙂

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

Directions – in a bowl, combine all dry ingredients. Belong in oil, eggs and vanilla. Fold in chips. Scoop out 1/4 cups of dough and form mounds. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 12 to 14 minutes. Edges will be brown, and tops may be a little gushy. Cool completely.

  • Frosting ingredients
  • 1 1/2 cups to 2 cups powdered sugar
  • 1 to 3 tbs milk
  • 1 tsp vanilla

Directions – In a bowl, blend ingredients. You may want to add more powdered sugar and /or milk to get the consistency you want. Frost cookies. Store in covered container.

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