Tag Archives: yummy

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.

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.

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.

Lemon Frosted Lemon Cookies

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I went with a doubleheader of lemon treats today.  These are lemon cookies with lemon frosting.  Simple and puffy and tangy/sweet. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I used 1 cup of bread flour and 1 1/2 cups all purpose flour, but you can use entirely AP flour if you want.   Also form doughs into high mounds and chill a few hours before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco (i used butter flavor)
  • 3/4 cup sugar
  • 1/4 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 2 tbs lemon juice
  • 11/2 tsp lemon extract
  • 3.4 oz instant lemon pudding mix
  • 1 cup bread flour
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, lemon juice and extract.  Blend in dry ingredients.   Scoop out 1/4 cups of dough and form tall cylinders.  Chill in fridge in a covered container for 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 11 to 13 minutes, no longer.  Cool completely.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 2 tbs lemon juice

Directions – in a bowl, blend ingredients.  Frost cookies. 

Store in covered container.

Brownie chunk cookies

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While trying to come up with a treat idea, I thought of chocolate chip cookies stuffed with brownies.  But instead of stuffing the cookies with brownies, I cut a batch of baked brownies into small squares and pressed chocolate chips in the top of each cookie before baking.

I used a browni mix and spread the batter into a 18×13 pan so the brownies would be thin and easier to incorporate into the dough as cubes.  If you don’t have any bread flour, use entirely all purpose flour.  I recommend chilling the individual doughs for several hours before baking

  • Ingredients list
  • 1 brownie batch, baked as directed and completely cooled.  Cut unto small cubes (i used a mix and baked the batter in a 13×18 pan at 325 degrees for 15 or so minutes.
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt
  • Chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Gently fold in brownie cubes.  Scoop out 1/4 cups of dough.  Gently press chocolate chips into tops.  Chill several hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper and stagger cookie doughs on sheet. 

Bake 11 to 15 minutes, no longer. 

Cool completely and store in covered container.

Thanks for stopping by!!

Nieman Marcus chocolate chip cookies

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This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.