Tag Archives: yum

Double chocolate dulce de leche cookies

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I wanted to make a chocolate version of my dulce de leches cookies, so here they are.

Scoop your flour from your flour bag into your measuring cup so you get the right amount and chill the individual doughs before baking.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter crisco
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 tbs dulce de leches
  • 3/4 cup cake flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1/2 tsp salt
  • 1 cup milk chocolate chips

Directions – in a bowl, cream crisco and sugar.  Add egg, vanilla and dulce de leches.  Blend in dry ingredients.  Miss in chips.  Divide dough evenly into 6 pieces and form tall cylinders.   Chill several hours.  When ready to bake, preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 11 to 12 minutes, no longer.  Remove from oven and press a mini hershey bar in each cookie.  Cool completely. 

Store in covered container.

NFL week 7 friday – brown butter blondies

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A simple, classic request from my hubby for the friday of NFL week 7 – browned butter blondies  with chocolate chips.   They batter is made in no time and they bake in 20 to 22 minutes!

Regarding browning butter – place it in a skillet and cook over low heat until you see tiny brown specs form. (This may take 10 minutes or more, keep an eye on it, so it doesn’t burn). Remove from heat immediately.  

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
  • 1/2 cup butter, browned
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 tbs vanilla
  • 1 cup minus 2 tbs flour
  • 1/2 salt
  • 1 cup chocolate chips

Directions – preheat to 350 degrees.  Line an 8×8 pan with tin foil and spray with baking spray.  Set aside.  in a bowl, combine browned butter and brown sugar.  Add egg and vanilla.  Fold in flour and salt.  Mix in chips.  Spread evenly into prepared pan.  Bake 20 to 22 minutes. They may seem gushy but do not overbake.   Cool completely. Pop in fridge to firm up if you want. 

Store in covered container.

Special dark cookies stuffed with chocolate cake and chocolate ganache and topped with melted dark chocolate

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These are not for the faint of heart.   4x the chocolate – a special dark chocolate cookie stuffed with black cocoa cake, ganache (a fancy name for melted chocolate) and topped with melted chocolate.  I recommend chilling the raw doughs after brjng stuffed to keep them puffy and keep the stuffings (cake and ganache) inside.

Scoop your flour from your flour bag into your measuring cup to get the correct amount (same goes for the baking cocoa).  And preheat your oven to 410 degrees before baking.  And only bake for 15 minutes.

You will need one chocolate cake baked in a round pan, baked according to directions and cooled completely. 

Cut out small pieces 2 inch squares or circles and set aside.  I used my Bills shot glass!

  • Ganache ingredients
  • 4 tbs heavy cream
  • 1/3 cup dark chocolate chips

Directions – in a microwave safe bowl, heat cream for one minute.  Add chips.  Let stand one minute.   Sture smooth.  Let set at room temp for 20 minutes, then place in fridge to firm up.

  • Cookies ingredients
  • 1 cup butter, softened
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 tbs heavy cream
  • 3 cups flour
  • 1/4 cup special dark cocoa powder
  • 1 tap baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt

Directions – in a bowl,  cream butter, sugar and brown sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Divide into 8 even pieces.  Divide each of those in half and slightly flatten each.  On one half, place a square of cake

and 1 tbs ganache.  

Top with other half

and seal edges. 

Freeze overnight.  When ready to bake, preheat oven to 410 degrees.  line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 15 minutes, no longer. 

Cool completely.    Top with melted chocolate.  Store in covered containerm.

Peanut butter halloween cutout cookies

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With Halloween a little more than a week away, I decided to use my pumpkin, bat, ghost cookie cutters once again.  2 ghosts are frosted with a marshmallow fluff frosting and the rest are topped with melted mini hershey bars…. and mini m&ms for eyes and mouths.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I chilled the doughs after I cut them out.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup peanut butter
  • 1 cup crisco
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 3 tbs heavy cream
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder

Directions – in a bowl, cream crisco and peanut butter.  Blend in brown sugar and sugar.  Mix in eggs, vanilla and heavy cream.   Stir in flour and baking powder.  Sprinkle flour on a flat surface.  Roll dough to desired thickness.  Cut with cookie cutters, and chill cutouts in a covered container for a few hours.  When ready to bake, 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.  

You can frost these with a marshmallow fluff frosting (2 tbs softened butter, 1/2 cup fluff, 1 cup powdered sugar and enough milk to get the consistency you want, or melted chocolate.  Store in covered container.

Super large peanut butter cookies

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A second treat for work today.  6 super large peanut butter cookies with peanut butter chips.  It is a winner take all game 5 of the ALDs, after all, so perhaps one treat is not enough

I am so pleased with how they turned out.  They were a last minute call, so I used browned butter instead of waiting for butter to soften.  I also used 1 cup of all purpose flour and 1 cup bread flour.   You can use all AP flour if you want.

I did not chill the dough  and yet they turned out really puffy!   I also pressed peanut butter chips into the tops of hot cookies.  You can mix them into the dough ahead of time if you want.

  • Ingredients list
  • 1/2 cup butter, browned
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 tsp vanilla
  • 3 tbs heavy cream
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1/2 tsp baking powder
  • 1/2 cup peanut butter chips

Directions – place butter in saucepan, cooking over medium heat until brown specs appear, between 7 to 10 minutes. Pour into a bowl and mix with peanut butter, sugar and brown sugar.  Add vanilla, egg and heavy cream.   Blend in dry ingredients divide evenly into 6 pieces and roll into balls.  If you don’t want mound shape cookies, slighly flatten.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on it. Bake 12 to 14 minutes, no longer.  Gently press peanut butter chips on tops of hot cookies. 

Cool completely.   Store in covered container.

Mudslide cookies version 2

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A super chocolatey mudslide cookies made with 2 different kinds of chocolate – unsweetened and dark.  I forgot to put baking powder in them this time (trying to do too many things at once), but I think they came out ok.  A big chubby blob of chocolate!

These use cake flour.  If you don’t have it, you can combine 6 tbs of cornstarch with 3 cups all purpose flour for a homemade version.   I know mudslide cookies usually come out flatter, but I like my cookies puffy, so i chilled the scooped out dough a few hours before baking.

  • Ingredients list
  • 8 tbs butter
  • 7 oz unsweetened chocolate
  • 6 oz dark chocolate chips (1 cup)
  • 7 eggs
  • 2 3/4 cups sugar
  • 1 tbs water
  • 3 cups cake flour
  • 1/2 tsp salt

Directions – in a microwave safe bowl, melted both chocolates and butter in 45 second increments until you can stir smooth.  In another bowl, beat eggs, sugar and water medium high speed 6 to 8 minutes.   Blend in melted chocolate mixture.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.

Bake cookies 12 to 14 minutes, no longer.  Cool completely.   Pop in fridge for a half hour.

Remove and store at room temp in covered container

Chocolate snowball cookies with peanut butter chips

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I was looking at some of my baking items and came across some peanut butter chips and thought they would be perfect in chocolate snowball cookies.  These are treat # 2 for tomorrow.

Remember to scoop your flour and baking cocoa from their containers into your measuring cups so you get the right amount.  And preheat your oven before baking.   I think i baked these 15 to 18 minutes.  Sometimes chocolate cookies can be hard to tell when they’re done so I err on the side of taking things out a little too early.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbs heavy cream
  • 1/2 tsp salt
  • 1 cup flour
  • 3/4 cup bread flour
  • 1/4 cup unsweetened baking cocoa
  • 1 cup peanut butter chips

Direction – in a bowl, cream butter and sugar.   Add vanilla, heavy cream,  and salt.  Blend in flours and cocoa.   Mix in chips.  Scoop out 1/4 cups of dough.  Chill.  Line a cookie sheet with parchment paper.  preheat oven to 325 degrees.  Stagger cookies on sheet.  Bake 15 to 18 minutes.   Sprinkle warm cookies with powdered sugar.

Store in covered container.

Lemon sugar cookie bars with a lemon glaze

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I made a lot of chocolate treats last week, so today, i made lemon sugar cookie bars with a lemon glaze.  I never made a lemon glaze before.  I think it came out ok!

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 cup butter, softened
  • 1 cup brown sugar, firmly packed into a measuring cup
  • 1 cup sugar
  • 2 eggs
  • 1 tbs lemon juice
  • 1 1/2 tsp lemon extract
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper and set aside.  Ina. Bowl, cream butter, sugar and brown sugar.   Add eggs, juice and extract.   Blend in dry ingredients.    Mix well.  Press evenly into prepared pan.  Bake 20 to 25 minutes or until toothpick inserted in center comes out with a few moist crumbs. 

While bars are cooling, make glaze. 

  • Glaze ingredients
  • 1/2 cup butter
  • 1 cups sugar
  • 2 tbs milk
  • 2 tbs lemon juice

Directions – in a pot, combine all ingredients.  Cook over medium it, stirring occasionally until mixture boils.   Boil and stir 2 to 3 minutes.  Remove from heat.  Add lemon food color if you want.  Gently pour and  spread over bars.  Let set. 

  Cut and store in covered container.

Kicking off NFL week 2 with cake mix cookies stuffed with blondies

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I am unbelievably excited for tonight – the Bills home opener at our new stadium, versus the Lions.  I will be at work which is good, because I can watch the first half, then listen on xm after I get home.

A very simple recipe – cake mix (any flavor, water, egg, vegetable oil.  I decided to stuff these with blondies (tollhouse bars), but use oreos, candy or whatever.

I used one white cake mix and one chocolate.  Pick whatever flavor you want.

Preheat your oven to 350 before baking.  Only bake 9 to 11 minutes,  so the bottoms don’t burn.

  • Ingredients list
  • Blondies, baked, cooled and cut into small squares
  • 1 cake mix
  • 1/3 cup vegetable oil
  • 1 to 2 tbs water
  • 1 egg

Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper.  Set aside.  In a bowl, combine cake mix, egg, oil and water.  Scoop out 2 tbs dough and divide in half.   Slightly flatten one half and top with a blondie square.  Flatten other half dough and place on top.  Seal edges.  Stagger cookies on sheet. Bake 9 to 11 minutes, no longer.  Cool completely.  Store in covered container.

Go Bills.

NFL week one – Double chocolate, triple chip cookies

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For week one of the NFL season, i present – double chocolate, triple chip cookies.  If you love chocolate, you will love these.  They are a chocolate cookie dough with a box of instant pudding mix added, 3 kinds of chips – semisweet,

milk

and dark chocolate. 

I used bread flour and all purpose flour, but you can just use all AP if you want.   I recommend chilling these for a few hours before baking to help keep them puffy. 

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar,  firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3.4 oz box  instant chocolate pudding mix
  • 1/4 cup unsweetened baking cocoa
  • 1 cup flour
  • 1 cup bread flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup milk chocolate chips
  • 2/3 cup dark chocolate chips
  • 2/3 cup semisweet chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in pudding mix and cocoa.  Stir in flour,  aking soda and salt.  Mix in chipsm. Scoop out 1/4 cups dough.  Form into tall cylinders.  Chill a few hours.   When ready to bake, preheat oven to 350 degrees.  line a cookie sheet with parchment paper.  Stagger cookies on sheet.  

Bake 11 to 13 minutes, no longer.   Cool completely.  

Store in covered container.