Victory Tuesday cookies for my beloved Bills are a day late.. the reason – we traveled back from celebrating my grandma’s 99th birthday.
It was a wonderful celebration of a wonderful lady, who loves the Bills and watches every game and is quite knowledgeable.
My dad died at age 67, so i know how lucky I am still have her and my mom (who is 78) in my life. I take no one for granted.
Our girl, Gracie, made the trip (6 1/2 hours one way) and as always, was a trooper. Quite a hit among my family.
Ingredients list
3 cups flour
2 tbs cornstarch
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 eggs
1 tbs vanilla
1 cup butter, cold and cubed
3/4 cup brown sugar
1/2 cup sugar
2/3 cup white chocolate chips
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips
Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill 24 hours. line a cookie sheet with parchment paper. Stagger cookies. Bake at 375 degrees. 12 min.
Some friends are coming over and love peanut butter treats, so I wanted to make them some peanut butter cookies. I ended up frosting these.. but I think next time, melted milk chocolate chips or hershey kisses would be better.
Remember to scoop your flour and powdered sugar from their respective containers so you get the right amount. If you have time, I recommend chilling the dough so the cookies spread less.
Ingredients
1/2 cup butter softened
1/4 cup crisco
1 cup peanut butter
1 1/4 cups sugar
3/4 cup powdered sugar
2 tbs water
2 eggs
4 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp salt
Extra sugar
Directions – in a bowl, cream butter, crisco, peanut butter, sugar, powdered sugar and water. Add eggs. Fold in flour, baking soda, cream of tartar and salt. Scoop out 1/4 cups of dough. roll into balls. Spray the bottom of a glass with Pam and dip in extra sugar. Gently smush cookies (I left mine kind of thick). Chills for a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Bake 9 to 11 minutes (no longer). Cool completely. Top with melted milk chocolate. Store in covered container.
For part 2 of the week 2 Bills victory treats, I present frosted chocolate chip cake bars. You can use any flavor cake mix (I used French vanilla), any kind of chips (I used traditional semisweet), and any kind of frosting (I used vanilla).
Bars ingredients list
1 cake mix
1/3 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup chocolate chips
Extra chocolate chips
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, combine cake mix, oil, eggs, and vanilla. Mix in 1 cup chocolate chips. You may want to wet your hands for this next part – gently, evenly press dough into prepared pan. Sprinkle extra chips on tip. Bake 15 to 18 minutes (toothpick inserted in center comes out with a few moist crumbs). Cool completely.
Frosting ingredients
1/2 cup butter, softened
1 tsp vanilla
4 cups powdered sugar (scooped from powdered sugar container into cup)
Milk or heavy cream
Directions – in a bowl, cream butter and vanilla. Blend in powdered sugar and enough milk or heavy cream to get the consistency you want.
Thanks for stopping by! Have a wonderful day! Go Bills!
Since the Bills win over the Dolphins ended after 11 pm, there was no time to make victory treats. I needed to go to bed because I had a 430 am wakeup to work out! Oh, and I do not believe in premature baking of the victory treats. They can not be made until the victory is complete. The football gods must not be angered. So these will be brought in Monday. Dark chocolate brownies, requested by Rob.
Couple of notes – these bake at 325, lower than most brownie recipes. Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount.
Ingredients list
1 1/3 cups dark chocolate chips
1 cup sugar
1/3 cup butter
2 tbs water
2 eggs
1 tsp vanilla
3/4 cup flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 tsp salt
Additional 1/2 cup chocolate chips (opt)
Directions
Preheat oven to 325 degrees. Line an 8×8 square pan with tin foil and spray with baking spray. Set aside. In a microwave safe bowl, heat in 45 second increments – – 1 1/3 cups dark chocolate chips, butter, sugar and water until you can stir mixture smooth. Add eggs, one at a time, then vanilla. Blend in dry ingredients. Mix in additional chips, if using. Evenly spread into prepared pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely. Cut and store in covered container.
Thanks so much for stopping by today. I wish you peace, love and joy today. Remember to be kind. We are all fighting a battle and some are more difficult than others.
Rob and I were having a discussion about old school treats from when we were younger, and I brought up Magic Middles by Keebler. They were a shortbread cookie stuffed with some sort of soft chocolate. For some reason, Keebler stopped making them. I decided to try a version of my own. These shortbread cookies are much softer than the magic middles I remember. I stuffed them with a super easy fudge recipe (only 2 ingredients).
Remember to scoop your flour from your flour bag into your measuring cup. I recommend chilling or freezing the stuffed dough to keep from spreading as much. Also, make sure your oven is preheated before baking.
Fudge ingredients
2 cups chocolate chips
14 oz can condensed milk
Line and 8×8 square pan with tin foil and spray with butter spray or vegetable spray. Place both ingredients in a microwave safe bowl and microwave in 45 second increments until you can stir smooth. pour into prepared pan and set aside.
Cookie ingredients
1 cup butter, softened
2 tbs vegetable oil
2/3 cup sugar
1 tsp vanilla
2 1/2 cups powdered sugar
1 tsp salt
1 cup mini chocolate chips
In a bowl, cream butter, oil, and sugar. Add vanilla. Stir in salt and flour. Blend in flour. Mix in chips. Scoop put 1 1/2 tbs dough and divide in half.
Scoop out a small amount of fudge and place on top of one half of dough.
Top with other flattened dough half.
Seal edges to cover fudge.
Chill or freeze doughs 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 11 to 13 minutes, no longer (edges will be golden). Cool completely. Store in covered container.
Thanks so much for stopping by today. Have a wonderful day. And…..
Confession – These are huge cookies because I got a late start and used my quarter cup scoop to make the baking process go faster. I also didn’t have a chance to chill the dough. So I cut them in half after they cooled down and brought them into work.
Does oatmeal make them healthier? 😉
Ingredients list
2 1/2 cups quick oats
2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup chocolate chips
Directions – in a bowl, combine dry ingredients. Mix in vegetable oil, eggs and vanilla. Fold in chips. Scoop out quarter cups of dough. I recommend chilling the dough for a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies in a row of 2, one, two and one, as seen below.
Bake 10 to 12 minutes. Bottoms will be browned. Tops may be gushy, but let the cookies cool and pop them in the fridge to firm up.
Store in covered container. Thanks for stopping by today. Hope you have a wonderful day. Remember to be kind. Everyone is fighting some sort of battle.
Instead of putting a brownie inside a chocolate chip cookie, I went with more of a brookie (brownie plus cookie) approach. I made a recipe of a batch of brownies for a 9×13 pan, as well as a recipe for a batch of chocolate chip cookies. I spread the brownie dough in the pan and then gently pressed blobs of cookie dough on top. I probably took them out a little sooner than I should have, so I put them in the fridge after they completely cooled down to firm up a bit more.
For the cookie recipe, you will only need half of the dough to top the brownies. I used the other half and stuffed them with oreos. Also, I used some homemade maple syrup. You can use honey or corn syrup.
Remember to scoop your flour and your cocoa from your bag/container into your measuring cup so you get the right amount.
Brownie batter ingredients
1 cup butter, melted
3/4 cup unsweetened baking cocoa
2 1/4 cups sugar
1/2 tsp salt
3 eggs
1 tsp vanilla
1 1/3 cups flour
1/2 tsp baking powder
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, combine butter and baking cocoa. Mix smooth. Add sugar, salt, eggs (one at a time) and vanilla. Blend in four and baking powder. Evenly spread into prepared pan
Chocolate chip cookie dough ingredients (you will only need about half of this recipe. Use the rest as you wish)
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/corn syrup/honey
3 1/4 cups flour
1 tbs cornstarch
1 tsp baking powder
1 tsp salt
1-2 cups chocolate chips (I used milk chocolate for these)
Directions – in a bowl, combine butter, sugar, and brown sugar. Add eggs, vanilla, and maple syrup. Blend in dry ingredients. Fold in chips. Scoop out 2 tbs of dough and place on top of brown batter in pan. Gently press down.
Bake in oven preheated to 350 degrees for 30 to 35 minutes (toothpick inserted in brownie batter basically comes out clean). (I would not bake longer than 35 minutes, though, because the edges may get too crispy.) Cool completely. (If the brownies seem doughy after you cut them, pop them in the fridge, in a covered container.) Store in covered container.
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.
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.
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.
cookies by christine 