Tag Archives: treats

Tollhouse cake mix bars

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I had 2 yellow cake mixes that are expiring in a few days, so I decided to whip them up and make them into tollhouse bars and frost them with a simple vanilla frosting. Of course, I frosted them when they were warm, so they will be gushy. I think these will go over well at work tomorrow

These use 2 cake mixes, 4 eggs, chocolate chips, 1/2 cup flour, 1 tsp vanilla, and 12 tbs of butter, melted.

  • Ingredients
  • 2 yellow cake mixes
  • 12 tbs butter, melted
  • 1/2 cup flour (scooped from your flour bag into your measuring cup)
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups chocolate chips

Directions – spray a 9×13 pan with baking spray. Preheat oven at 350 degrees for 20 minutes so it cycles to the right temp. In a bowl, blend cake mixes, flour, melted butter, eggs and vanilla. Blend in chips. Spread evenly into pan. Bake 20 to 25 minutes (edges will be golden). Cool completely. Store in covered container.

Perfectly puffy triple chip cookies

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I know most people don’t love cooler weather, but honestly, I am ok with it because the puffy cookies are back! (Also my hair is less of a battle to straighten). Today, I present puffy triple chip cookies, featuring semisweet, milk chocolate and white chocolate chips.

I used butter flavor crisco in this recipe, as well as cornstarch.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the mounds of dough for at least an hour to prevent spreading. And preheat your oven for 20 minutes, so it cycles to the right temp.

  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3.4 oz instant pudding mix
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – in a bowl, using a wooden spoon or rubber spatula, cream butter crisco, brown sugar and sugar. Add eggs. Mix in vanilla and pudding mix. Blend in flour, baking powder, baking soda and cornstarch. Blend in chips. Scoop out 1/4 cups of dough and form into mounds. Chill at least an hour in the fridge. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake at 350 degrees for 11 to 13 minutes. The bottoms will be lightly browned. The tops will be a little gushy, but will firm up as they cool and set overnight.

Store in covered container.

Thanks for stopping by today! Go Bills!

Brownies stuffed with a whole lotta stuff

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These brownies are a creation of my hubby, who discovered “junk bars” at a local cafe. They seemed to be a layer of brownies, topped with magic cookie bars, oreos, marshmallows and then another layer of brownies. So I went to work and tried to make the same thing.

These are very thick. They took 45 to 50 minutes to bake.

A reminder 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.

  • Brownies ingredients
  • 1 cup butter, melted
  • 1 cup baking cocoa
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 1/4 cups flour

Directions – line a 9×13 pan with tin foil and spray with baking spray. in a bowl, combine melted butter, baking cocoa and sugar. Mix in eggs, one at a time, then vanilla. Blend in flour and salt. Spread half of mixture evenly in bottom of prepared pan.

  • Magic cookie bar layer
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup graham cracker crumbs
  • 3/4 cup coconut
  • 1 cup chocolate chips
  • Pieces of oreos
  • Marshmallows

Directions – preheat oven to 350 degrees. cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Add graham cracker crumbs. Blend in chips and coconut. Spread evenly over brownie dough.

Top with pieces of marshmallows and oreos.

Then drop blobs of remaining brownie batter on top.

Bake at 350 degrees for 45 to 50 minutes (toothpick inserted in center comes out with moist crumbs) cool and top with melted chocolate.

Store in covered container.

Thanks for stopping by! These bars could also be called “congrats to all the NFL teams who won the Super Bowl, by winning in week one.. and to those who lost your season is over brownies” 😉

Triple Vanilla Brownies

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These were made in obscene humidity, and frosted while they were still warm. I also doubled the following recipe. I do not recommend doing any of those 3 things if you bake them…

I almost did not bring these in bc i felt they were not presentable. However. they are a big hit at work today.

  • Brownies
  • 1/2 cup butter
  • 1 bag of white chocolate chip (10 oz)
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cups flour (scooped from your flour bag into your measuring cup so you get the correct amount)
  • 1/2 tsp salt
  • 1 cup milk chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with parchment paper and spray with baking spray. In a microwave safe bowl, melt white chocolate chips and butter in 45 second increments until you can stir mixture melted. Blend in sugar and vanilla. Mix in eggs one at a time. Fold in flour and salt. Stir in milk chocolate chips. Evenly spread into prepared pan. Bake 15 to 23 minutes until a toothpick is inserted in center basically comes put clean (you will see golden patches on top). Cool completely.

  • Frosting ingredients
  • 4 tbs butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs hot water

Blend together. You can add more water or powdered sugar to get the consistency you want. Frost brownies. Store in covered container.

Happy NFL Opening night

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For opening night in the NFL tomorrow, I present smores cookies. They are a graham cracker cookie, topped with a fluff frosting and melted hershey kisses. These cookies spread out more than I wanted because I didn’t have time to chill them. The graham cracker cookie is really a chocolate chip cookie without the chips. I also took out a little flour and added crushed graham crackers. I used a range for the flour because I think adding a little more could prevent the spreading.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Pouring the flour directly from the bag packs it in. It’s too much flour, and you get a dry cookie. Also preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Cookies ingredients
  • 3/4 cup butter, cold, and shredded or cubed
  • 1/4 cup sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 -2 cups flour (
  • 1/2 cup graham cracker crumbs
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in rest in ingredients. Scoop out 2 tbs dough and form tall mounds. Chill a few hours. Preheat oven to 350 degrees for 20 minutes vefore baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 12 to 14 minutes. They will seem a little underbaked on top, but they will be fine. Cool completely.

  • Frosting ingredients
  • 1/4 cup butter
  • 1 cup marshmallow fluff
  • 2-3 cups powdered sugar
  • Milk (enough to get the consistency you want)

Frost cookies and store in covered container.

Now to figure out what I make for the Bills opener Monday!

Oreo stuffed m&m cookies

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Our new ESPN Radio lineup debuts tomorrow, and I wanted to bring in something fabulous (or semi-famulous), so I went with m&m chocolate cookies stuffed with oreos.  

Do they need to be stuffed?  No.  But I have a ton of oroes and feel stuffing them in treats is always a wise choice. Plus, who doesn’t love m&ms?

A few notes – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the stuffed cookies a few hours to prevent spreading.  And, preheat your oven to 350 degrees before baking so it cycles to the right temp.

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup mini m&ms
  • 1/2 cup mini chocolate chips
  • Oreos

Directions -cream butter, brown sugar and sugar. Add egg and yolk. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 2 tbs dough and divide in half. Slightly flatten one half

Top with an Oreo

Flatten other half of dough and place on top.

Seal edges so oreo is completely covered.

Chill dough a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Scatter cookies on sheet. Bake 12 to 15 minutes, you will see a few golden patches on top. Remove from oven. Cool completely. Store in covered container.

A big chocolate blob of a cake

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This actually was the second cake I made for Rob’s birthday. The chocolate mid cake was a disaster.. took forever to cook and looked like this. Not acceptable for a cake

This cake will have another purpose as a crust for a cheesecake

So after the above pictured fail, I made a second cake for Rob after I worked out on his actual birthday. Got it in the oven at 510 am. He loved it. It is pretty easy to make. It is quite dense thanks to greek yogurt and has a fudgy frosting and is topped with pieces of oreos. I wanted to finely grind them up in my food processor, but ran out of time.

  • Ingredients list
  • 1 chocolate cake mix
  • 3.4 ounce instant chocolate pudding mix
  • 4 eggs
  • 1/2 cup water
  • 3/4 cup oil
  • 1 cup Greek yogurt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Spray a bunt cake pan with baking spray. In a bowl, combine cake mix and pudding mix. Blend in water, oil, and Greek yogurt. Add chocolate chips. Mixture will be thick. Pour into prepared pan and spread evenly. Bake 30 to 40 minutes in preheated oven, until a toothpick inserted in center comes out with a few moist crumbs. Cool 10 minutes in pan. Invert onto plate. Cool completely.

  • Fudge frosting ingredients
  • 8 tbs butter
  • 1/2 cup baking cocoa
  • 6 tbs evaporated milk
  • 3 to 4 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – in a saucepan, over low -medium heat, combine butter, baking cocoa and evaporated milk, stirring occasionally, just until it boils. Remove from heat. Add vanilla. Mixture will be thick and clumpy. Add 3 cups powdered sugar. Again, mixture will be clumpy. Add a tbs or two of milk. Add more milk or more powdered sugar until you get the texture you want. Frost cooled cake. Top with crushed oreos.

Thanks so much for stopping by today!!

Stuffed Monster Cookies

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I haven’t made stuffed cookies in a while, so I figure I would make these monster cookies and stuff them with Reese’s peanut butter cups (and also hershey kisses bc I ran out of Reese’s). You don’t need to stuff these cookies, they are just fine on their own. But I like to step things up a notch, so I stuffed ’em

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual cookie dough to prevent spreading. And preheat the oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups old fashioned oats
  • 2 cups m&ms
  • 1 cup chocolate chips
  • 1 cup milk chocolate chips
  • Reeses pb cups or other candy,unwrapped

Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in flour, cornstarch, and baking soda. Mix in oats. Fold in chips and m&ms. Scoop out 1/4 cup dough. Divide in half. Slightly flatten one half.

Place 1 Reese’s on top.

Place other flattened half of dough on top.

Cover Reese’s completley.

Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. 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!

Chocolate chip cookies #2

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Sometimes when i can’t decide what to bake, I go with chocolate chip cookies. I can always make a different version bc I have many to choose from. I have had some issues with ccc (chocolate chip cookies) this summer because of the humidity. They wound up so flat). These did flatten, but not too badly. I credit adding cornstarch and chilling the mounds of cookie dough overnight o helping with that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (if you pour directly into the measuring cup, you pack the flour in. And that can make for a dry cookie. Also, I recommend scooping out the cookie dough and chilling them in the fridge overnight. And preheat the oven to 350 degrees for 20 minutes do it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, cold and shredded with a cheese grater, or cut into tiny cubes
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 3 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form into tall mounds. Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a baking sheet with nonstick baking liners. Stagger cookies on prepared sheets (they do spread a bit). Cook 12 to 15 minutes. I took mine out after 15. They were a little gushy on top, but figure they will firm up overnight. Cool completely. Store in covered container.

Thank you for stopping by! I wish you peace and joy.

Oreo magic cookie bars (hello dollies)

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My hubby, who is certainly not a huge fan of coconut, asked if I could make “junk bars,” a treat he saw at a local bakery. I had no idea what they were. He said they had a brownie oreo crust and had coconut. A Yahoo search (yup I utilize yahoo) turned up nothing. So I wondered if he meant Hello dollies/magic cookie bars. So instead of a gram cracker crust, I used an oreo crust. They are very easy to put together. And you can have a very sweet treat in no time!

I used a food processor to crush the oreos. You could also put them in a freezer bag and crush them with a rolling pin.

  • Ingredients list
  • 20 oreos, finely crushed
  • 4 tbs butter, melted
  • 1/2 cup white chocolate whips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 14 oz can condensed milk (no substitutions)
  • 1 cup coconut
  • 12 oreos, finely crushed

Directions – preheat oven to 350 degrees. Line an 8×8 pan with tin foil. In a bowl, combine butter and 20 crushed oreos. Press into prepared pan. In a bowl, combine the 3 kinds of chips, condensed milk, coconut, and the remaining 12 crushed oreos. Spread over crust. Bake 25 to 28 minutes. Cool completely. Store in covered container.