Tag Archives: yum

Happy National chocolate chip cookie day!

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In honor of national chocolate chip cookie day, we will be celebrating at ESPN Radio with these chocolate chip cookies.  They are made with browned butter and bread flour.  I was in a hurry today,  so i needed a recipe with melted butter.  No time to chill, so bread flour helps with the cookies from spreading too much.

Spoon 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 cup butter
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar,  firmly packed into measuring cups
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 tbs heavy cream
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.   Line cookie sheets with parchment paper and set aside.  place  butter in pan and cook over low-medium heat until you see brown specs.  it will look like this.

Cool in a bowl in fridge for 5 minutes.  Remove from fridge and mix in sugar and brown sugar.  Add eggs,vanilla and cream.  Blend in dry ingredients,  then chips. Scoop out 1/4 cups dough and stagger on prepared cookie sheets. 

Bake 12 minutes, no longer.  Cool completely. 

Store in covered container.

Peanut butter cookies stuffed with chocolate peanut butter

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Continuing my run of cookies stuffed with stuff, I present  butter cookies stuffed with chocolate peanut butter. 

You must bake these frozen, directly from the freezer to keep the chocolate peanut butter inside.  Remember to firmly pack your brown sugar into your measuring cup and scoop your flour from your flour bag into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder

Directions – scoop out tbs of chocolate peanut butter and freeze a few hours.  After a few hours, make your dough.   in a bowl, cream crisco,  peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups of dough.

Divide in half and flatten each half

Place one tbs of frozen peanut butter on one half

Top with other half

Seal edges.

Place in a container in freezer for a few hours.  When ready to bake, preheat oven to 375 degrees.   Once oven is preheated, take cookie doughs out from freezer and stagger on a cookie sheet lined with parchment paper

Bake 15 to 16 minutes, no longer.

Cool completely and store in covered container.

Peanut butter cookies stuffed with smores spread

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I saw this smores spread at Aldi and thought it would be perfect to scoop it out, freeze each one and stuff them in cookies.  I chose peanut butter cookies this time. I baked the dough frozen to keep the spread inside, so i highly suggest doing that.

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.  Also do not take dough out of fridge until you are ready to pop them in the oven.  Gotta keep that smores spread inside the cookie!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup peanuts, finely ground
  • Smores spread, scooped into rounded tbs and frozen solid

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in flour and baking soda.  Fold in peanuts. Scoop out 1/4 cups dough.

Divide in half and slightly flatten each half.

On one half, place a frozen smores ball.

Top with other flattened  half of pb cookie dough.

Seal cookie so smores ball is hidden. 

Freeze dough overnight.  Leave dough in freezer until oven has preheated to 350.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 16 to 18 minutes. 

Cool completely.   Store in covered container.

Cinnamon sugar topped oatmeal cookies

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I have not made good old fashioned oatmeal cookies in a while, so i thought it was time i did.   These use vegetable oil instead of crisco or butter.   Super easy to make and they come out pretty puffy as you can see.

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

  • Ingredients list
  • 1 1/2 cups oats (i used quick, you can also use rolled or old fashioned)
  • 1/2 cup sugar
  • 1/4 cup brown sugar firmly packed into measuring cup
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup vegetable oil (any other oil would likely be fine too)

Directions- in a bowl, combine all the dry ingredients.  Mix in vanilla, eggs and oil.  Scoop out 2 tbs dough.  Sprinkle tops with cinnamon sugar.   Chill for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   I lined up cookies 3 to each row (they did not spread).  Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

If you want, you could frost these too.

Combine, in a bowl, one cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbs milk. 

Peanut butter cookies stuffed with mini Mr. Goodbars

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I had a bunch of extra mini mr goodbars and came up with the idea of stuffing them in peanut butter cookies.

It has been hotter than hell here the last 5 days, so i froze the dough to prevent too much spreading while baking.  

Remember to firmly pack your brown sugar into your measuring cup so you get the right amount.  Also, spoon 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 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour

In a bowl, cream crisco, peanut butter, brown sugar and sugar.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough. 

Divide into half. 

Place a mini Mr  goodbar on one half. 

Top with the other half

and seal edges. 

Freeze a few hours.  When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 15 minutes.( No longer.)

  Cool completely.  Store in covered container. 

Ode to the new little debbie treat

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I saw that Little Debbie has unveiled a new treat  – the fudge rounds with vanilla cream filling (the cream filling is similar to what i use in the oatmeal cream pie cookies).  So i decided to make my own version.  My favorite little debbie treats were always the oatmeal cream pies and cosmic brownies.  These new one treats look pretty good too.

I think i made these a little too big, so i just cut them in half after I made the sandwich cookies.  Next time, I may add a little more flour and instead of flattening the doughs a little, I may just leave them puffy mounds so perhaps they won’t spread as much and be so large!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also freeze or chill the individual doughs before baking.  And when ready to bake, preheat your oven to 326 degrees. 

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3/4 cup brown sugar, firmly packed into measuring cups
  • 3 eggs
  • 1 tbs vanilla
  • 2 3/4 cups flour
  • 1 tbs cornstarch
  • 3/4 cup unsweetened baking cocoa
  • 3/4 tsp salt
  • 1/2 tsp baking soda

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out quarter cups of dough and form tall cylinders.   Freeze or chill in fridge for a few hours.  When ready to bake, preheat oven to 325 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 15 to 17  minutes, no longer.  Cool completely.   I placed mine in the fridge to help firm them up.

  • Cream filling
  • 1/2 cup butter, softened
  • 1/4 cup crisco
  • 3 cups powdered sugar
  • 3 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, cream butter and powdered sugar.  Add heavy cream and vanilla.  Add more powdered sugar if you want filling a little thicker.

Place one cookie, flatside up.

Top with filling.

Top with another cookie, flatside down.  

Store in covered container in fridge. 

Thank you for stopping by!

Smashed lemon sugar cookies with lemon frosting

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Everyone seems to love lemon.  So, I decided to make lemon cookies with lemon frosting.   (I have several other flavors of this recipe – chocolate, regular sugar cookie, gingerbread, oatmeal chocolate chip).   These are fun because after scooping out dough and rolling each one into a ball, I gently smash it with the bottom of a glass dipped in sugar.  Then I bake and frost them after they are cooled.   These should not bake longer than 12 minutes.  They seem underbaked, but they should be that way.  Pop them in the fridge to cool.  And after frosting then, chill them again.

Scoop out your flour into the measuring cups so you get the right amount.  chill the individual doughs for several hours before baking.  And preheat your oven before baking.

Also, I had something very cool happen today..  while running errands, i was wearing my Bills hat that Rob designed for me and someone yelled “go Bills!”  That was pretty awesome!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 cup greek yogurt
  • 3 tbs lemon juice
  • 3 tsp lemon extract
  • 4 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, sugar and oil.  Blend in green yogurt,  lemon juice and extract.  Blend in dry ingredients.   Scoop put 1/4 cups dough.  Spray the bottom of a glass with pam and dip in sugar.  Slighly flatten cookies.  Chill several hours.  Line a cookie sheet with parchment paper and stagger cookies on sheet.  Preheat oven to 350 degrees.  Bake cookies 10 to 12 minutes, no longer. Cool completely.

  • Lemon frosting
  • 1/4 cup butter, softened
  • 1 1/2 to 1 3/4 cups powdered sugar
  • 2 tbs lemon juice
  • 1 to 2 tbs milk

Directions- in a bowl, combine ingredients and frost cookies.

Thank you for stopping by!

Mini chip snowball cookies (Italian version)

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The mini chip snowball cookies I make are a big hit with family and friends and so easy to make.  I made some for my youngest goddaughter Sara’s high school graduation Friday and for her grad party yesterday.  Rob wished he had brought home one, so i whipped up another batch today.  These are an Italian wedding cake cookies version, instead of using powdered sugar, they use regular granulated sugar.  It does make them a little more tender and fragile, but Rob deemed them still very good!

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  Also chill (or freeze) the individual doughs for  a few hours before baking, preheat your oven before baking.  And, sprinkle powdered sugar on before baking, right after they come out of the oven and after they cool for 3 times the sweetness!

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 tbs vanilla
  • 2 cups flour
  • 1 cup mini chocolate chips
  • Powdered sugar

Directions – in a bowl, cream butter, sugar and vanilla.  Blend in flour, then mini chips.   Scoop our 2 tbs of dough, roll into a ball then thick disc.   Dip each side in powdered sugar.   Chill or freeze doughs a few hours.  When ready to bake, preheat oven to 320 degrees.   Line a cookie sheet with a nonstick baking liner or parchment paper.   Place cookies on sheet (i fit 3 to a row, these did spread a little because I only chilled them an hour).   Bake  18 to 22 minutes (bottoms will be light golden).    Remove from oven and immediately sprinkle with powdered sugar. 

Cool completely.   Sprinkle with more powdered sugar and store in covered container.

Chocolate chip cookies to celebrate a perfect summer day – Bristol farms version

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Today was breathtakingly beautiful here- around 80 degrees,absolutely no humidity, plenty of sunshine, warm but not too warm.   So i decided to whip up a batch of chocolate chip cookies.  This is one of more than a dozen chocolate chip cookies recipes, so here is another one for you to try.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  After scooping out 1/4 cups of dough, freeze them for an hour or so, and preheat your oven before baking.  

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar,  firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.   Mix in chips.  Scoop our 1/4 cups of dough and freeze and hour or two.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 12 minutes, no longer.  (edges will be golden brown)

Cool completely.  

Store in covered container

Payday peanut butter cookie bars topped with mini Mr. Goodbars

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I wanted to go a little outside the box with incorporating candy into my treats, so i picked up some payday bars

And mini mr goodbars. 

I mixed in some cut up  paydays in a peanut butter cookie bar recipe, baked them and gently pressed in mini mr goodbars right after removing them from the oven. Perfectamundo, to paraphrase the Fonz, Arthur Fonzarelli.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown  sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cut up payday bars
  • Mini mr goodbars,  unwrapped

Directions – preheat oven yo 350 degrees.  Line a 9×13 pan with parchment paper and set aside.  In a bowl, mix melted butter and peanut butter.  Blend in sugar and brown sugar.  Mix in eggs and vanilla.  Fold in dry ingredients, then cut up paydays. Evenly press into parchment lined pan.  Bake 23 to 30 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.  Immediately after removing from oven, gently press mini mr goodbars on top. 

Cool completely.   Cut and store in covered container.