One of my treats for week one for work tomorrow -puffy peanut butter cookies. Super simple, sweet and soft.
Remmeber to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the dough for a few hours to keep cookies puffy.
Ingredients list
1/2 cuo crisco
3/4 cup peanut butter
3/4 cup brown sugar (firmly packed into measuring cup)
1/4 cup sugar
1 egg
1 tsp vanilla
1 tbs milk
2 cups flour
1/4 tsp salt
1 tsp baking soda
Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar. Add egg, milk and vanilla. Blend in dry ingredients. Scoop out 1/4 cups dough. Roll into extra granulated sugar. Chill doughs a few hours. 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. Top with melted chocolate if you want.
These are a fun cookie. A chocolate sugar cookie made with black cocoa (regular unsweetened cocoa is fine to use too). You roll the dough into balls, gently smash them down and then sprinkle with sugar before baking.
Cookie dough topping
Remember to scoop your flour and powdered sugar from their containers so you get the right amount. I advise chilling the smashed individual doughs for a few hours before baking. And you can frost these however you want. I used a homemade oreo filling, cookie dough and peanut butter filling. And topped them all with melted milk chocolate chips.
Ingredients list
1 cup butter, softened
3/4 cup vegetable oil
1 1/2 cups sugar
3/4 cup powdered sugar
2 Eggs
2 tsp vanilla
3 tbs Water
5 1/2 cups flour
I cup Black cocoa
3/4 tsp cream of tartar
1/2 tsp Baking soda
1/2 tsp salt
Directions- in a bowl, cream butter, sugar, powdered sugar and vwgetable oil. Blend in eggs, water and vanilla. Fold in dry ingredients. Scoop out 1/4 cups of dough. Spray the bottom of a glass with pam and gently flatten doughs a bit. Sprinkle with sugar. You may have to re-spray bottom of glass a few times. Chill doughs a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 14 minutes, no longer. Cool completely. Frost as desired. Store in covered container.
I wanted to make something chocolate, but instead of brownies, I opted to make chocolate sugar cookie bars with chocolate fudge frosting.
Remember to scoop your flour, baking cocoa and powdered sugar from their containers into your measuring cup so you get the right amount. Also preheat the oven to 350 degrees before baking. And don’t bake these longer than 22 minutes so they don’t dry out.
Bars ingredients
1 cup butter, softened
1 1/2 cups sugar
1 tsp salt
1 egg
1 egg yolk
2 tsp vanilla
2 tbs canola oil
2 1/3 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
3/4 cup unsweetened baking cocoa
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, cream butter and sugar. Blend in egg, yolk, salt, oil and vanilla. Blend in flour and cocoa. Press into prepared pan. Bake 20 to 22 minutes. Cool completely.
Frosting ingredients
6 tbs butter
1 cup chocolate chips
1/2 cup heavy cream
1/3 cup powdered sugar
2 tbs unsweetened baking cocoa
1 tsp vanilla
Directions – in a saucepan pan, melt butter over low-medium heat. Remove from heat. Add chocolate chips and stir smooth. Blend in remaining ingredients. Let set 15 to 20 minutes. Frost cooled bars. Store in covered container.
I present a twist on a typical peanut butter cookie. These also have finely ground butter butter cookies and finely ground peanuts.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.
I formed these into tall mounds then froze them, and they stayed super puffy. I think next time I may flatten them slightly before chilling or freezing, or I may bake them right after making the dough.
Ingredients list
1 cup crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
15 nutter butters, finely crushed
1 cup peanuts, finely ground
Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in nutter butters and peanuts. Scoop into 1/4 cups dough and roll into tall mounds. If you are going to chill or freeze these, flatten doughs slightly. Keep them tall if you are going to bake right away. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 11 minutes, no longer. They will be a little gushy, but you can pop them in the fridge to firm up.
I decided to make chocolate chip cookies with melted butter because I was in a hurry. They are a little flatter than I prefer my cookies to be, but I think they are just fine.
Sometimes I like to change up the sweeteners (sugars). This time, I used less sugar and added some maple syrup. You could use honey or corn syrup instead.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend freezing the individual doughs for 30 to 45 minutes or chill them in the fridge for a few hours to keep them from spreading too much. And, preheat your oven before baking.
Ingredients
1 cup butter, melted and cooled 10 minutes
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 cup maple syrup
3 1/2 cups flour
1 tbs cornstarch
1 tsp baking powder
1 tsp salt
2 cups chocolate chips
Directions – in a bowl, combine butter, sugar and brown sugar. Add eggs, vanilla and maple syrup. Fold in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips. Scoop our 1/4 cups of dough. Freeze 30 minutes or chill a few hours in fridge. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it. Bake 11 to 14 minutes (no longer). Cool completely. Pop cookies in the fridge if you think they seem too gushy. Store in covered container.
This variation of peanut butter cookies start with browned butter. It adds a nice nutty flavor to cookies. Perfect for peanut butter cookies! Making browned butter is easy. You put the butter in a pan. Turn your stove top burner to medium heat. Let butter cook for 5 to 10 minutes, stirring occasionally, until you see tiny brown specks in it. Set aside for 5 to 10 minutes.
I used finely ground peanuts in these. You can leave them out if you want. You could also add peanut butter chips, which I have but forgot to add this time.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, I recommend chilling the dough at least a few hours. And, preheat your oven before baking.
Ingredients list
1 cup butter, browned and cooled for 5 to 10 minutes
1 1/2 cups brown sugar, firmly packed into your measuring cups
1/2 cup sugar
1 cup peanut butter
2 eggs
1 tbs vanilla
3 1/2 cups flour (scooped from your flour bag into your measuring cup)
1/2 tsp salt
1 tsp baking powder
1 cup peanuts, finely ground
Extra sugar
Directions – in a bowl, combine butter, sugar and brown sugar. Blend in peanut butter. Stir in eggs and vanilla. Mix in dry ingredients, then fold in nuts. Scoop out 1/4 cups of dough and roll into extra sugar. Chill a few hours. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 14 to 16 minutes (tops will be lightly golden, make sure bottoms don’t get top dark). Cool completely.
It is a typical summer day here today – hot and humid and close to 100 degrees. So what better treat to represent such a summer day than smores? And not just with graham crackers, but a graham cracker pound cake, some pieces topped with fluff frosting and melted hershey kisses and others topped with chocolate fluff frosting. The pound cake recipe is From one of my grandmothers, given to me a long time ago.
I read the secret to a good pound cake is putting it in a cold oven and then heating the oven to the right temp. So I tried it. Also, remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Same goes for the powdered sugar in the frosting.
A bit of advice, apply buttercream first, then melted chocolate. It is much easier than putting the chocolate on the cake first, then buttercream, I lesson I learned as seen below.
Graham cracker pound cake ingredients
16 tbs butter, softened
1/2 cup sugar
3 eggs
2 tsp vanilla
3/4 cup sweetened condensed milk
1 cup flour (scooped from flour bag into measuring cup so you get the right amount)
1/2 cup finely ground graham cracker crumbs
3/4 tsp baking powder
1/2 tsp salt
Line a 8×5 loaf pan with parchment paper and spray with baking spray. Set aside. In a bowl, cream butter and sugar. Beat in eggs one at a time, then mix in vanilla and condensed milk. Fold in dry ingredients and graham cracker crumbs. Evenly spread into prepared pan. Place in oven and turn oven to 350 degrees. Bake 35 to 42 minutes (toothpick inserted in center comes out with a few moist crumbs).
Cool completely. I sliced the pound cake.
and then cut the slices in half
Fluff frosting ingredients
1/2 cup butter softened
1/2 cup marshmallow fluff
1 tsp vanilla
1 3/4 cups powdered sugar
In a bowl, cream butter, vanilla, and fluff. Carefully blend in powdered sugar. Divide in half. To one half, add 1/2 cup melted chocolate chips. frost some cake pieces with melted chocolate
To the other pieces, I topped them with buttercream.
I have a few non chocolate loving friends and work, so I wanted to bring in something non chocolate they would enjoy, so I used white chocolate chips and made white chocolate brownies. Very fudge like. The only thing missing- sprinkles!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, and preheat your oven to 325 degrees before baking
Ingredients list
1/2 cup butter
1 1/4 cups white chocolate chips
1/3 cup sugar
2 eggs
1 cup flour
Directions – preheat oven to 325 degrees. Line an 8×8 pan with tin foil and spray with pam. Set aside. In a microwave safe bowl, combine white chips and butter. Microwave in 45 second increments until you can stir smooth. Add sugar. Beat in eggs, one at a time. Mix in flour. Evenly spread into pan. Bake 20 to 25 minutes, edges will be light golden and center will be set. Cool completely.
Topping ingredients list
1/2 cup white chocolate chips 2 tbs heavy cream
In a microwave safe bowl, combine and microwave in 45 second increments until you can stir smooth. Spread on top of brownies. Cut and store in covered container.
Thick. Dark chocolate. Fudge. Cake. With chocolate ganache. Not much else to say, really. If you love chocolate, you will love this cake.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat the oven before baking.
And I recommend making the ganache while the cake is baking so it can thicken up for when you are ready to frost the cake.
Ingredients list
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
1/2 cup warm water
1 cup flour
1/4 cup black cocoa
1/2 tsp baking soda
Directions – preheat oven to 350 degrees. Line a round 8″ cake pan with parchment paper. In a bowl, combine melted butter and brown sugar. Add eggs, vanilla and warm warmed. Blend in dry ingredients. Evenly spread into prepared pan. Bake 25 to 32 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
Ganache ingredients
1 cup heavy cream
1 1/3 cups dark chocolate chips
Directions – in a microwave safe bowl, heat heavy cream 2 to 3 minutes (make sure bowl is big enough so cream doesn’t boil over and make a mess in yiur microwave). Add chips and stir until chips and heavy cream are fully blended. Let it firm up while the cake bakes and cools. Frost cake.
When it’s 100 degrees outside, some people may hesitate wanting to turn on their oven. I am NOT one of those people. So today, I made fudgy brownies, pressed pieces of chocolate chip cookie dough on top and topped them with melted hershey kisses after they are baked and cooled.
Remember to scoop your flour from your flower bag into your measuring cup so you get the right amount. Also preheat your oven before baking so it bakes these treats properly.
Chocolate chip cookie ingredients
1/2 cup crisco
1/2 cup sugar
1 cup brown sugar,firmly packed into measuring cup
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tbs cornstarch
1 1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions – in a bowl, cream crisco, butter and brown sugar. Blend in eggs and vanilla. Blend in dry ingredients. Fold in chips. Set aside
Brownies ingredients
1 1/2 cups butter, melted
3 cups sugar
1 tbs vanilla
5 eggs
1 cup unsweetened baking cocoa
1 1/2 cups flour (scooped from flour bag into your measuring cup so you get the right amount)
3/4 tsp baking soda
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, blend melted butter and sugar. Add baking cocoa and vanilla, then eggs, one at a time. Blend well. Mix in remaining dry ingredients. Evenly spread into prepared pan.
Spread pieces of cookie dough on top.
Bake 27 to 35 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely.
cookies by christine 