Tag Archives: yummy

Another chocolate chip cookie recipe (this one with condensed milk)

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It’s 90 and humid out, so why not turn on the oven and bake cookies?  These are another chocolate chip cookie recipe.  I made them with condensed milk, an ingredient  I have seen used in various brownie recipes.  so i tried it here!   I froze the individual cookie doughs before baking bc I was hoping it would help avoid having them spread.  It did.  These are pretty big and perhaps a little gushy.   I will pop them in the fridge to help them firm up.

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 few hours at least.  And as always, preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup condensed milk (almost all of a 14 oz can)
  • 4 1/3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 cups chocolate chips

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in condensed milk.  Slowly fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups of dough.  Chill or freeze a few hours.  Preheat oven to 350 degrees. Line a sheet with parchment paper.  Stagger chilled/frozen cookie doughs on prepared sheet like below.. 

Bake 10 minutes, no longer.  Tops will be gushy,  but bottoms will be browned.   Cool completely.  Chill to firm up if you want.  store in covered container.

Thanks so much for stopping by today!  I wish you a day of joy and peace. 

Hot Cocoa Brownies

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A while back, I bought some hot cocoa packets to bake with.   I never really used them, so I thought tonight I would use some of them up.  So I made these hot cocoa brownies.  Very easy to make.  I put some mini marshmallow bits in them and topped them with milk chocolate chips as soon as they came out of the oven.

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

  • Ingredients
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup hot cocoa mix
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 cup mini marshmallow bits
  • 1 cup milk chocolate chips

Preheat oven to 350 degrees.  Line an 8×8 pan with tin foil.  Spray with baking spray.  In a bowl, combine butter and sugar.  Add eggs and vanilla.  Fold in dry ingredients then marshmallow bits.  Spread evenly into prepared pan. Bake 25 to 30 minutes or until toothpick comes out with moist crumbs.  Upon removing from oven, Sprinkle with chips.  Cool completely.  Cut and store in covered container.

Thanks for stopping by today!  Wishing you a day of love and joy.

Chocolate filled blondies

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I wanted to jazz up some blondies/chocolate chip cookie bars, so I decided to put some milk chocolate chips in the middle for a chocolate layer.

These are very easy to make.  I think I would bake them closer to 20 minutes next time.  I baked these for 22.

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 1 cup milk chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  In a bowl, combine butter, brown sugar and sugar.  Blend in eggs and vanilla.  Stir in flour and salt.  Fold in mini chips.  Spread half of batter in prepared pan.  Evenly spread milk chocolate chips on top.  With remaining dough, grab handfuls and lightly flatten.  Press on top of milk chocolate chips.  Bake 20 minutes.  Will seem a little gushy.  Cool completely.

Oatmeal chocolate chip cookies

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These oatmeal chocolate chip cookies are one of two treats I am bringing into work tomorrow (the other – dark chocolate bars topped with hershey kisses and m&ms.    These cookies are so simple to make and came out great.  No need to wait for butter to soften.  These use vegetable oil.

Since it was humid today, I  popped the individual doughs  in the freezer for a bit to prevent spreading.   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 for 20 minutes before baking.

  • Ingredients
  • 2 1/2 cups instant oats
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups milk chocolate chips

Directions – in a bowl, combine all dry ingredients, including oats.  Mix in oil, then eggs and vanilla.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill or freeze for a few hours.  Preheat oven to 350 degrees.  Line a sheet with parchment paper.  Stagger cookies on it.  Bake 10 minutes.  Tops will be a little gushy, but bottoms will be browned. Cool completely.   You can pop these in the fridge for a few hours to firm them up, if you want.  Store in covered container.

Thanks so much for stopping by today.  If you make these, let me know how they turn out.  I wish you a day filled with peace, love and joy.

Beyond XL milk chocolate chip chocolate cookies

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A chocolate treat request from Rob ahead of game five of the NHL’s Eastern Conference Final.   These are very large chocolate cookies with milk chocolate chips.   I made them a lot larger than usual so I cooked them at a higher temperature (410).   These only need 9 minutes to bake, max.  They may seem undone, but the bottoms will be cooked enough.  I let them cool completely and then  popped them in the fridge to firm up a bit.  I cut them into smaller chunks because these cookies are about  as big as my fist. 

Remember to scoop your flour and baking cocoa from their respective containers into measuring cups so you get the right amount.  I also popped these in the freezer for 20 minutes to help prevent spreading. And preheat your oven to 410 degrees for 20 minutes before baking.

  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater or cut into tiny cubes
  • 1 1/2 cups brown sugar
  • 1/4 cup plus 2 tbs sugar
  • 3 eggs
  • 1 tbs vanilla
  • 5 cups flour
  • 1 tbs cornstarch
  • 3/4 cup unsweetened baking cocoa
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips (plus extra if you want to roll tops of cookies in more chips)

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients. (It may take a while for dough to come together.  I mixed in  half the flour with the cocoa, baking soda, cornstarch and salt, then I added the rest of the flour).  Fold in chips.  Divide dough into 12 equal pieces and form tall mounds.  Roll tops of cookies into additional chips if you want.  Freeze 20 minutes while you preheat oven to 410 degrees.  Line a cookie sheet with parchment paper.  Place 4 cookies on a sheet and bake (I only baked 4 at a time).  Bake 8 to 9 min (no longer).  Cool completely.    Pop in the fridge for a half hour or so.  Store in covered container.

Thanks so much for stopping by today!  Wishing you a day of peace, love and happiness.

Funfetti cookie sandwiches

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I haven’t made funfetti cookies in quite a while, so I felt I was due to bake up a batch.  I baked them when it was a little humid, so they came out a little flatter than I preferred, so I made each one into a cookie sandwich.  I think next time, I may add a little more flour, perhaps 1/4 cup more.

I recommend scooping the flour from your flour bag into your measuring cup so you get the right amount.  Also chill the individual mounds of dough for a few hours.  Preheat your ovent to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Funfetti cookie ingredients
  • 1 cup of butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp almond extract (or you can omit this if you don’t have it)
  • 3 to 3 1/4 cups flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tbs cornstarch
  • 1/2 tsp salt
  • 1 cup sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Blend in dry ingredients.   Fold in sprinkles.   Scoop out 2 tbs dough and form tall mounds.  Chill a few hours. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet – alternating a row of 2, then a row of one.  These spread so leave some room.  Bake 10 to 11 minutes.  they will be a little gushy.  Cool completely.  you can also pop them in the fridge to firm them up a bit.

  • Filling ingredients
  • 1/2 cup butter soft
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla

Directions- in a bowl cream butter and powdered sugar.  Add milk and vanilla. 

Assembly – cut each cookie in half.  Spread some filling between 2 halves.  Store in fridge for a few hours. 

Thanks so much for stopping by! 

XL chocolate cake

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I have a litany of baking items I rarely use – like a twinkie pan, whoopie pie pan, churr bake, cake pop maker and this 18×13 cake pan that I bought I long time ago for some reason.  So I put that 18×13 cake pan to use today and make a very large chocolate cake with chocolate frosting (hersheys recipe).  I am bringing in to work tomorrow for my espn radio friends working on Memorial Day.

You can also use a standard 9×13 pan, but obviously,  your cake will be thicker and take longer to bake (maybe check after 25 to 30 minutes, with the toothpick test)

  • Ingredients
  • 2 cups flour (scooped from flour bag into your measuring cups so you get the right amount)
  • 2 1/2 cups sugar
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp vanilla
  • 1/2 cup milk
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups hot water or coffee (coffee can bring out extra chocolate flavor)

Directions – line  a 18×13 pan with parchment paper.  Preheat oven to 350 degrees.  In a bowl, blend dry ingredients together.  Mix in milk, oil, eggs and vanilla.  Blend in coffee or water.  Pour into prepared pan.  Bake 20 minutes for 18×13 pan.  Check after 25 minutes for 9×13 pan (toothpick will come out with moist crumbs).  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, melted
  • 2/3 cup unsweetened baking cocoa
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vania

Directions – in a bowl, combine butter and cocoa.  Blend in powdered sugar and milk.  With a hand mixer, beat to desired consistency.  Blend in vanilla.  Frost cake.  Store in covered container.

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

Sugar cookie sandwiches

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I needed a part 2 for my treats to bring to work today, so I went with sugar cookie sandwiches.   I meant to color the frosting blue but accidentally grabbed the green tube.  Not that it matters!

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour (scooped from flour bag into measuring cup so you get the right amount)
  • 2 tsp baking powder

Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper.    In a bowl, cream butter and sugar.   Add eggs and vanilla.  Blend in flour and baking powder.  Scoop out 2 tbs dough and roll into a ball.  Stagger onto prepared sheets.  These spread out a little.  Slightly flatten each.  Bake 10 minutes.   Tops will be a little underbaked.   It is ok.  Let them cool 10 minutes and then pop them in a Tupperware container and put in fridge to cool completely.  

  • Frosting ingredients
  • 1/4 cup butter, softene#
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 to 2 tbs milk

In a bowl, combine butter, powdered sugar and vanilla.  Add milk.  Add more powdered sugar, if needed to get the consistency you want.  Frost between 2 cookies.  I cut the sandwiches in half.  Store in fridge for a few hours. Store in covered container.

NFL Draft Day 2024 cookies

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To celebrate the start of the NFL draft tomorrow, I made chocolate chip cookies with some ground up chips ahoy mixed in and frosting some of them.  All of them are not frosted because I either make too much or too little frosting.   And tonight, I made too little.  I think the unfrosted ones will still be well-received.

 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the individual dough overnight to try and keep the cookies from spreading too thin.  

  • Ingredients list
  • 1 1/2 cups butter
  • 3/4 cup sugar
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups crushed chips ahoy
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Fold in ground chips ahoy.  Mix in chips.  scoop out 1/4 cups dough.   Chill, in covered container, overnight.

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger on cookie sheet.  Leave some room.  These do spread.  Bake 10 to 11 minutes (no longer).  Cool completely. 

  • Frosting ingredients
  • 6 tbs butter, melted
  • 3 cups powdered sugar
  • Heavy cream or milk
  • 1 tsp vanilla

Directions – in a bowl, combine butter and powdered sugar.  Add cream or milk, 1 tbs at a time, to get the consistency you want.  Stir in vanilla.  Frost cookies.  Store in covered container.

Thanks so much for stopping by today.

Go Bills!!!

Brownie stuffed snowball cookies

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I made a large pan of brownies, Rob had one (per usual 😀), so I needed not one, but two kinds of cookie doughs to stuff them in.  These are snowballs – similar to Italian/Mexican wedding cakes or Russian tea cakes.  Very soft cookies because powdered sugar is used instead of granulated sugar.  

A couple of notes : Scoop your flour and powdered sugar into the measuring cup so you get the right amount.   I also chilled my dough overnight to prevent spreading.  Preheat your oven for 20 minutes before baking so it cycles to the right temp.  Do not bake cookies longer than 12 minutes, or else the bottoms will burn.

  • Ingredients list
  • Batch of brownies, cut into 2 inch squares
  • 1 cup butter, softened
  • 1 tbs butter
  • 1/2 cup powdered sugar
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter and  vanilla.  Blend in powdered sugar.  Mix  in flour and salt.  Fold in chips.  Scoop out 2 tbs dough and divide in half.  slightly flatten each half.  Place brownie piece between the halves and seal edges.   Chill a few hours or overnight.  Preheat oven to 375 degrees for 20 minutes.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes (no longer).  Dust warm cookies with powdered sugar.  Cool completely.   Store in covered container.

Thanks so much for stopping by today!