Chocolate Chip Cookie-Stuffed Pies

It’s 8:00pm on a Tuesday night.  Kids are in bed and I’m ready to make chocolate chip cookies.  I put my PJs and slippers on and start to grab all of the ingredients that I need.

I go to grab my sugar canister and it’s near empty.  I open my lazy susan and roll it around to find 3 bags of flour and not one bag of sugar.

I ask Craig if he’d run to the store for me since I was dressed for bed.  He said just put on a jacket, who cares!?  So I did.  Put my jacket on and ran to Target.

All I needed was a bag of sugar and another package of pie crusts.  But since I was there and it WAS getting late, I grabbed a bag of the Pillsbury chocolate chip ready to cook cookies.  Yep, I took the easy route this time.  But I think it’ll be ok with what I’m making.  With me, sometimes easier can be better!!

And speaking of Target…who can run to that store and just get what you need?  I saw THE cutest cookie pans and had to get them.

I don’t have any of the silicone baking sheets.  When I saw some shaped like an Easter bunny I thought that would be a great idea to melt the tie dye crayons I wanted to make with the kids (saw those on Pinterest).  That’s another post!

And then I saw Spring Treats Cookie sheet with flower, egg, and bug shapes, I knew I’d be making some cute sugar cookies.  And so then when I saw the colored sprinkles of sugar, well…those had to mine as well.

So my “three” item adventure in my PJs and slippers turned out to be a bit more.  But more fun will be had!!


1 box Pillsbury® refrigerated pie crusts, softened as directed on box

8  Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package)

8 milk chocolate candy drops or pieces, unwrapped – I got Dove mini bars and Hershey’s chocolate pieces

1 teaspoon sugar – I used White Sparkling Sugar


1  Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust.

2  Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.

3  Bake 10 to 12 minutes or until golden brown.

I made the rest of the pre-made cookies since I only used 8 of them!!

We still have some of the Pumpkin Muffins left over from the other day, but these were calling someone’s name in my house!

Have a great rest of the week.

Patricia – Two Girls Cooking

Nutritional Information

  • 1 Serving (1 Serving)Calories 510(Calories from Fat 250),Total Fat 27g(Saturated Fat 11g,Trans Fat 3g),Cholesterol 20mg;Sodium 450mg;Total Carbohydrate 63g(Dietary Fiber 0g,Sugars 25g),Protein 4g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 4.00%;Exchanges:1 Starch;0 Fruit;3 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;5 1/2 Fat;Carbohydrate Choices:4;*Percent Daily Values are based on a 2,000 calorie diet.



Thin Mint Truffles

We’ve all heard the saying:  “All things are good in moderation”, right?  Well I love, love, love candy.  Not so much cake and cookies and pies, but candy.  One of my favorites are truffles.  I never, ever thought of making them.  I thought that it would be too difficult to do.  But when I came across this recipe, I knew I could do this.  I also knew that there would be no “moderation” on my part when these were done.

I’ve learned over time to control my eating habits.  I’ve learned to cut sugar out and eat low fat foods.  But there are times when I do indulge in some candy.  I may buy a rather large box of Gobstoppers and eat the entire thing in one sitting.  Or I may buy a bag (a large bag) of M&Ms and eat the entire thing, again, in one sitting.  I love going to the MOA and hitting the candy store to buy jawbreakers.  And my buddy, Jodi would definitely agree with me on that.  (If hit the All About Kids Page, you’ll see how many she actually bought this past Friday night).

Okay, okay, back to the truffles.  These were easy to make.  They tasted amazing.  Amazing.  Amazing.   Sorry..

The only complaint I have (this all my area of fault – was trying to cover the rolled thin mints in the melted chocolate).  I need to find a video to watch on that.  The site that I found these on look beautiful.  The directions say to roll the thin mint balls in the melted chocolate, but when I did that my finger prints were all over it!  So I did my best to make them look pretty, but honestly, I just wanted to eat them.

I will definitely be making these or something like these again.

Thin Mint Truffles

makes 24

1 9oz box Girl Scout Thin Mints {Or Keebler’s Grasshopper Cookies!}

4 oz fat free cream cheese, slightly softened

8 oz Guittard’s green mint chips (I couldn’t find these so I got a 8oz bag of white chocolate chips, put a bit of Mint Extract in it and added some green food coloring

8oz white chocolate chips or white chocolate bark

In a food processor, pulse the Thin Mints a few times, and them blend them down until they are just crumbs. It might be easier to do this in two batches. Next, mix in the cream cheese and crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.  Caleb helped me with this so some of the 1 inch balls are a bit bigger!!

Once the truffles have been in the fridge for a while, melt the green mint chips in a double broiler or a microwave safe bowl. I opted for the microwave.

Roll half of the truffles in the green mint chocolate, and place them back on the wax paper. Melt the white chocolate and roll the remaining truffles. Once they have dried a little, place the remaining white chocolate in a small zip lock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles. Do the same with the mint chocolate over the white truffles.  Place the baking sheet back in the fridge so that the chocolate can set.

I was really excited about making these.  I was really excited that I got to eat these!  If you’re a truffle fan as I am, then make these!  And if you get a better way to roll them in the chocolate without trouble, please share with me.

Hope you all had a great weekend.

Patricia – Two Girls Cooking


Cookin’ Cowgirl

Chocolate Raspberry Hearts


Chocolate Raspberry Hearts

One more recipe coming your way just in time for Valentine’s Day!  After you’ve made your special dinner, serve this afterwards.

Not only is it pretty to look at, but it’s a sweet treat to share! A very good treat to share!


1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet – I couldn’t find the seamless so I had to use the  regular rolls

1/3 cup hazelnut spread with cocoa

24 raspberries

2 tablespoons dark chocolate chips

1 egg, beaten – I sprayed with Olive Oil Cooking spray

1 tablespoon powdered sugar


1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

2. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

3. Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.

4. Bake 13 to 17 minutes or until hearts are golden brown.

5. In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Caleb eating his treat!


Nutritional Information

  • 1 Serving (1 Serving)Calories 190(Calories from Fat 90),Total Fat 10g(Saturated Fat 3g,Trans Fat 0g),Cholesterol 25mg;Sodium 240mg;Total Carbohydrate 23g(Dietary Fiber 1g,Sugars 11g),Protein 3g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 8.00%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.


Another great dessert for the upcoming holiday to share with someone special!

Brooklyn says:  “This isn’t good…It’s fantabulous!”  I think I’d have to agree!

Brooklyn giving it the thumbs up!

Enjoy the rest of your weekend

Patricia – Two Girls Cooking




White Chocolate Fudge


A couple of weeks ago I made some fudge.  For me, that’s the chocolate that just hits the spot.

This week I decided to make white chocolate fudge (I’m a fan of chocolate, but an even bigger fan of white).  The directions for how to make this are on the back of the Jet-Puffed Marshmallow Creme jar.  (I don’t have a candy thermometer because I usually don’t make things that would require me to check the temperature on any kind of baking candies!), so I did set a timer and mix for a complete 4 minutes once the butter/sugar mixture started to boil.

Here’s what you need:

3 cups sugar

3/4 cup butter

1 can (5oz) evaporated milk

1-1/2 pkg (12 squares) Semi Sweet White Chocolate , chopped

1 jar (70z) Jet-Puffed Marshmallow Creme

1 cup chopped Walnuts (optional – I left out)

1tsp vanilla

Line 9 in pan with foil (parchment paper works better).  Bring sugar, butter and milk to a rolling boil in large saucepan on medium heat, stirring constantly.  Boil 4 minutes or until 234 degrees F on candy thermometer, stirring constantly.

Add chocolate and marshmallow creme; stir until melted.  Stir in nuts and vanilla.

Pour into pan.  Cool.

I put mine into the fridge so that it cools much quicker so we can eat it!

This is nothing fancy.   Probably some thing most have made before.  But I love to share any little adventures I make in the kitchen.

Have a great weekend and enjoy!

Patricia – Two Girls Cooking




Today I had the day off from work.  I got some shopping done,

Holiday Treat Extravaganza!

It’s been quite a while since my last post. I don’t want you to think this is due to a lack of baking though. In fact, I’ve been baking and cooking so much I haven’t had time to post it all! There was the Cheese Ball, the Peanut Butter Kiss cookies and the dipped pretzels. Those I do every year because they are favorites around here, my sister’s been asking for weeks for the kiss cookies. My mom loves these spritz cookies, so I always make a double batch. That’s a whole lot of spritz! I use the recipe that came with my cookie press, and they come out great every time. They’re like a little crisp sugar cookie.

Spritz Cookies
1-1/2 cups butter or margarine
1 cup granulated sugar
1 egg
2 tbsp milk
1 tsp vanilla
1/2 tsp almond extract
4 cups all-purpose flour
1 tsp baking powder
(Makes 6 dozen cookies)

Preheat oven to 400° F. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Bake for 6-8 minutes or until golden brown on bottom. Remove cookies from sheet and cool.
I then frost them with a very simple icing and decorate: Mix 2 cups powdered sugar, 2 tbsp milk and 1/4 tsp almond extract until smooth. If too dry add a little milk, if too runny add a little powdered sugar.

Each year I also use the holidays as an excuse to try out a bunch of new sweet treats too. Here’s a couple for you to try out.

Toffee Bars
These are very thin crisp bars that have a light toffee flavor and a milk chocolate top. I was hoping the toffee flavor would be more obvious because I love toffee, but they are still tasty and very simple to make.

1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups flour
1 bag milk chocolate chips

Preheat oven to 350, grease a jelly roll pan. In a medium bowl, beat together butter and brown sugar. Add egg yolk and vanilla and beat until smooth. Beat in flour. Press mixture into pan and bake for 15 minutes. Immediately after removing pan from the oven place the chocolate on top and allow to melt. Spread the melted chocolate evenly over the surface with a spatula.  These are easiest to cut while still warm.

Chewy Caramel Oatmeal Bars
These were a new one, but have been such a hit they are gone already! I will be making another batch this week for sure. The recipe calls for a bag of caramels, but I felt ambitious and used homemade caramel from this recipe instead (told you I’ve been busy!). These are rich, so I cut them small before serving.

2 cups flour
2 cups quick oats
1 1/2 cup brown sugar, packed
1 tsp baking soda
1/2 tsp salt
1 1/2 cups unsalted butter, melted,
1 12 oz bag semisweet chocolate chips
1 14 oz bag caramels
5 tbsp milk

Preheat oven to 350. In a large bowl, combine flour, oats, brown sugar, baking soda and salt. Stir in melted butter until thoroughly mixed. Press half the mixture into a 13X9 baking pan. Bake for 10 min, then sprinkle the chocolate chips on the baked crust. Microwave the caramels and milk on high for about 3 minutes or until caramels are melted, stirring every 30 seconds. Pour caramel mixture over chocolate chips. Sprinkle remaining half of oat mixture on caramel layer. Bake for 20 minutes, cool completely and cut into bars.

Oreo and Nutter Butter Truffles
The Oreo version of these Scott’s sister made last year and I loved them. So when I went to look up the recipe I found it along with a variation with Nutter Butter cookies. Oh yum! I won’t repost the recipe, just click the link above. You’ll be glad you did! 🙂

I think I’m almost done making holiday treats, and I’ll definitely share if I do make some more.

One last thing I wanted to share was the holiday treat Scott cooked up for me this year. He surprised me with a trip to New York City last weekend. How exciting!! I’ve always wanted to see the city all lit up for the holidays, especially the big tree in Rockefeller Plaza. So we headed east with plans to see the tree and skate on the rink on Saturday night. We saw the tree (it was gorgeous!) and waited in the long line to skate, and I will admit I got a bit impatient… “let’s just skip this, we can come back tomorrow or something”. He was adamant, we were skating and doing it now. After a couple turns around the rink, I found out why. He led me to the center of the ice, got down on one knee and asked me to marry him! Oh wow! I, of course, said Yes!
We had a great time the rest of the weekend and did find time to do one other thing I always wanted to do in NY- stand outside on the plaza for the Today show. We set the DVR at home before we left just in case, and we were on (see clips here)! Just behind Matt Lauer and Al Roker (I shook Al’s hand!). We also had our picture taken for their blog. We had an amazing trip, a memorable proposal and what a sweet guy! 🙂

Happy Holidays!
– Jodi

Surprise Cookies

I made these right before Thanksgiving and just got too busy to post them. For Thanksgiving I hosted a big dinner for about 25 people, and it turned out great! I was planning on posting all about it, but in the excitement of the day I completely forgot to take pictures. Maybe next year…  Anyways I found these cookies on the Martha Stewart website and decided to give them a try. They tasted great, I love the marshmallows and chocolate together. They are moist and chewy and quite addicting. Having “just one” always turned into at least 2 or 3. I always seem to have trouble though with lumpy chocolate frosting. Anyone out there with suggestions, I’d love to get this kink worked out. I’m pretty sure either my cocoa powder or my powdered sugar is the culprit, maybe if I sift them next time? Help!

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
12 large marshmallows, cut in half horizontally

2 cups powdered sugar
4 tbsp (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 tsp vanilla extract

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In medium bowl cream together butter and sugar with mixer until light and fluffy. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely.

Place powdered sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

I’ve just gotten started on my holiday baking. I have a whole list of things I’m excited to try and of course have to make some old favorites too. If I can get this frosting right I might have to add these to my holiday list!
– Jodi

Snowball Cake

My mom told me about a cake she saw on her Kraft magazine couple weeks ago, and after I looked it up I agreed it sounded good and told her she should make it sometime. Then she reminded me her birthday was coming up soon. Ok, so I’m not great at getting hints! But once she spelled it out for me I was happy to make her this birthday cake. It looks and tastes like a larger version of the hostess snowball. Reading through the recipe, I thought- Now if I just set that cream cheese filling on top, how will it get to the center? But it did sink in there just like it should. I brought it to my mom with a chicken pot pie for dinner on Sunday night and my whole family really enjoyed the cake.

Snowball Cake (from Kraft foods)

1 pkg (2-layer size) devil’s food cake mix
1 pkg  (8 oz) Cream Cheese, softened
1 egg
2 Tbsp granulated sugar
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1/4 cup  powdered sugar
1 cup cold milk
1 tub (8 oz) Cool Whip Whipped Topping, thawed
1 cup Flaked Coconut

Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and sugar until well blended; spoon into center of batter in bowl.
Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

I found the icing to be a little bit runny and hard to work with at first, so I put it back in the fridge for about 30 minutes before using it on the cake. Scott was really impressed by way the filling sunk into the cake, so maybe I’ll have to make a filled cake for his birthday next month. The photo of the cut cake is not as nice as I’d like, but I had a piece waiting for me and I wasn’t going to wait long to dig in!

Happy Birthday Mom!
– Jodi