Tag Archives: xl

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!

XL puffy frosted sugar cookies

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A stress free week 18 for the Bills against the Patriots.  I can’t remember the last no stress regular season game, but it was a nice break before the playoffs begin.  I made some black cocoa snowballs yesterday and since not everyone i work with likes chocolate, I made these large sugar cookies.  

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in eggs, yolk and vanilla.  Fold in dry ingredients.  Divide into 12 equal pieces and roll into balls, then roll in extra sugar.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners. Stagger 6 cookies on a sheet.  Bake 12 to 13 minutes.  Do not bake longer than 13 minutes, or bottoms of cookies may burn.  Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • 3 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, blend butter and powdered sugar.  Mix in heavy cream and vanilla.  Frost cookies

Store in covered container.

Victory monday cookies

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Since the game ended on the late side, I went with a quick classic for victory Monday cookies – xl chocolate chip cookies. 

What a game it was.  Close, stressful, excitement and terror.  What more could a fan hope for?  A win, of course.  9-2 for the first time since 1992. Go Bills.

Remember to scoop your flour from your flour bag to your measuring cup so you get the right amount.  I recommend freezing the cookie dough for 30 to 45 min or chilling them in fridge for a few hours to help them stay puffy.  Also, I used my nonstick baking liners instead of parchment paper and my cookies stayed nice and puffy.  Not sure if that was the difference.  More baking to help determine that.

  • 1/2 cup butter, browned
  • 1/4 cup cold butter, cubed
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active yeast
  • 1 cup chocolate chips (plus extra)

Directions – In a bowl,  combine browned butter, sugar and brown sugar.  Add egg and vanilla.  In a separate bowl, combine flour, baking soda, and yeast.  Cut in cold, cubed butter. Combine with bown sugar mixture.  Fold in chips.  Scoop out 1/4 cups dough.  Freeze 45 minutes or chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 9 to 12 minutes, no longer.  Cool completely.  Pop in fridge a few hours to firm up.  Store in covered container

Thanks for stopping by!   Have a wonderful day! 

Football friday # 10 Bakery size frosted gingerbread cookies

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I love these cookies.  The cinnamon, nutmeg, cloves and ginger made them smell so good while baking.  Perfect for fall and perfect for a football friday.  By the way, I can’t believe we are in week 10.  It goes so fast!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the mounds of dough for an hour.  And preheat your oven before baking. 

I was lazy and made 6 huge cookies and will cut them into thirds for work.  You can make smaller ones, but the baking times will be shorter.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups brown sugar (packed firmly into measuring cup)
  • 1/2 cup sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground gloves

Directions – in a bowl, cream crisco, brown sugar and sugar.  Add eggs.  Blend in dry ingredients.  You may need to use your hands to mix the dough to get it to come together.  Divide dough evenly into 6 mounds.  Roll into balls.  Chill 1 hour.  Preheat oven to 350.  Line a cookie sheet with parchment paper.  Bake 15 minutes (bottoms will be browned.  Tops may be a little gushy).  Cool completely.   put in fridge to firm them up.

  • Frosting ingredients
  • 2 tbs melted, butter
  • Powdered sugar
  • Heavy cream or milk

In a bowl mix butter and enough powdered sugar and heavy cream to get the consistency you want. Frost cookies.  Store in covered container in fridge.  

XXXL peanut butter cookies with peanut butter chips and peanut m&ms

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To celebrate a week 9 Bills heart stopping win over the Dolphins (thank you, Tyler Bass),  I present XXXL peanut butter cookies with peanut butter chips and peanut m&ms.  It was a wonderful win and I felt these cookies were the appropriate victory treat. 

I was so happy for our kicker, Tyler Bass.  He’s had some rough times this season and he nailed a 61 yard field goal for the win.  After the game, I was really touched to see how emotional he was, his coaches and teammates were for him to hit such a big kick.

 

  • Ingredients
  • 1 cup cold butter, cut into small pieces
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut butter chips
  • 1/2 cup peanut m&ms

Directions – in a bowl, cream butter, brown sugar, sugar and peanut butter.  Mix in eggs.  Fold in dry ingredients.  Blend in chips and m&ms.  Divide evenly into 8 mounds of dough.  Chill at least an hour.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.   Stagger 4 cookie mounds on each sheet.  Bake 12 to 14 min (no longer).  Cool completely.   Place in fridge for an hour or so to firm up.  Store in covered container.

Thanks so much for stopping by today!  I hope you have a wonderful day! 

Go Bills!

Cookies and Cream Cookies

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Bills gameday week 3, treat # 1 – cookies and cream cookies.  These are a basic chocolate chip cookie dough  recipe with pieces of oreo, milk chocolate chips and white chocolate chips.  These are very large – 6 cookies, but I shall cut them in half or thirds for tomorrow. 

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 a half hour or so to keep them puffy.  Also make sure you preheat your oven so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tso baking soda
  • 1 1/2 tsp baking powder
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 cup oreos, broken into pieces
  • 1 /2 cup milk chocolate chips
  • 1/2 cup white chocolate chips

Directions – in a bowl, cream sugar, brown sugar and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Mix in oreos and chips.  Divide into 6 even pieces and form into tall mounds.  Chill 30 minutes to an hour.  Line a cookies sheet with parchment paper.  Stagger cookies on sheet like below.

Preheat oven to 375 degrees.  Bake 14 minutes (no longer).  Cool completely.   Store in covered container.

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

Go Bills!

My team gave up 5 goals in the first period cookies

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This has not been a good night for my Sabres.  In the blink of an eye, we were down 1-0.  I grab my coat so we can walk Gracie and bam!    We return from our walk, and it’s 3-0 Ottawa.   The Senators stretch their lead to 5 nothing after the first period.  What treat could possibly help one cope with such a debacle.  Super large triple chip cookies.   It is now 5-2 Ottawa. 

  • Ingredients list
  • 9 tbs crisco
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions- in a bowl, cream crisco,  sugar and brown sugar.  Blend in egg and vanilla.  Fold in dry ingredients.  Mix in chips.  Divide dough into 8 even mounds.  Freeze a half hour.  Preheat oven to 400 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger 4 cookie mounds.  Bake 14 minutes, no longer.  Cool completely.   Store in covered container.

Thank you for stopping by today.  Football season can NOT start soon enough. 

Chocolate Reese’s Pieces cookies

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I noticed a couple of boxes of Reese’s Pieces in my baking cabinet, so I decided to put them in some large chocolate cookies. These only make 8, so I cut them in half and put some melted chocolate chips on a few halves. Not sure why. Also not sure why I thought it was a good idea to turn on the oven and bake when it is hot and disgustingly humid. Anyways, we celebrate the home run derby with these tomorrow at work.

A few tips : Scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. Chill your mounds of dough at least a couple of hours to prevent too much spreading. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 8 tbs butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup unsweetened baking cocoa
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1/4 cup vegetable oil
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 1/2 cups Reese’s pieces

Directions – combine melted butter, sugar, brown sugar, and baking cocoa. Add vanilla, egg, and yolk. Blend in flour, cornstarch and baking soda. Dough will be very soft. Fold in Reese’s pieces. Scoop out 1/4 cups of dough. Chill a few hours on fridge. Preheat ovento 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. I put 4 on a sheet at a time bc they are 1/4 cups of dough each. Bake 12 minutes (no longer). Cool completely. Store in covered container.

Thank you for stopping by today. Please remember to be kind. We all need a little kindness.

Brownie smores cookies

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Brownie smores cookies

For NFL Super Wildcard weekend, I felt a big time cookie was needed. I saw some marshmallows in my cabinet and thought smores cookies would work. I used a basic chocolate chip cookie dough base. To one half I added cocoa and graham cracker crumbs to the other. And I topped them with marshmallow halves. I suppose I could have just made it all graham cracker or all chocolate for the base, but would they still be a “super” cookie? Probably, but I love to take things up a notch.

Remember to scoop your flour from your flour bag into measuring cup so you get the correct amount. I did not chill this batch and they spread out quite a bit, so next time I will chill them to help prevent that. Also preheat the oven to 350 degrees for 20 minutes before baking so the oven cycles to the right temp.

And one last thing – Go Bills.

  • Ingredients
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 cup baking cocoa
  • 4 graham cracker sheets, crushed
  • 1/2 cup chocolate chips
  • 12 Large marshmallows, cut in half

These make 12 good size cookies

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in flour and baking soda. Divide dough in half. To one half, add baking cocoa and blend well. To the other half, mix in graham cracker crumbs, then chocolate chips. Scoop out 2 tbs of chocolate dough, top with a scoop of 2 tbs graham cracker dough. Chill.

Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with parchment paper. Stagger cookies. Bake 10 minutes. Remove and place 2 marshmallow halves on top. Bake 4 more minutes. Cool completely. Store in covered container.

Thanks so much for stopping today. Hope you have a wonderful day, filled with peace and joy. Remember to be kind and show compassion to others. We are all fighting a battle daily, some are more difficult than others.

Go Bills!

Small batch, XL Peanut butter cookies

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XL Peanut Butter cookies topped with melted hershey kisses

It is rainy and windy here today, so I am baking more cookies (in addition to steak pizziaola), as we watch hockey. Instead of putting a Hersey kiss on top to make peanut blossoms, I melted a bunch of Hersey kisses and out that on top of the cookies instead.

Cookie monster!

A couple of notes about these cookies – I used a mix of cake flour and all purpose flour. If you don’t have cake flour, you make make it by adding 1/2 tbs of cornstarch to 1/2 cup flour and soft together. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I froze the cookie mounds for 30 minutes to help prevent spreading. I preheated the oven to 410 degrees for 20 minutes before baking. I did not cook these longer than 13 minutes. I did not want them to get too done and dry out.

These make 5 really big cookies. You can double the recipe and make 10 if you want.

  • Ingredients list
  • 12 cup butter, cold, grated with a cheese grater or cut into small cubes
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup peanut butter
  • 1/2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 cup cake flour
  • 1 cup flour

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and peanut butter. Blend in dry ingredients. Divide evenly into 5 pieces of dough and roll into tall mounds. Roll each in sugar. Freeze at least 30 minutes. Preheat oven to 410 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, place 5 cookies on it, leaving room between each because cookies spread. Bake 10 to 13 minutes. No longer than 13 minutes. Cool completely.

Topping – in a bowl, combine 20 unwrapped hershey kisses with 1 tsp vegetable oil. Microwave in 30 second increments until you can stir smooth. Spoon on top of cooled cookies. Store in covered container.

Thank you so much for stopping by! I hope you have a day filled with happiness, love and kindness!