Chcolate Chip Cookie Dough Cupcakes

Ok So I know it has been a very VERY long time since I posted anything. Trust me it's not because I did not want to.

I would get an idea get it all framed up then never get to the point of just sitting down and getting the darn post up and out to you all.

I have also struggled with a lot of not so pleasant feedback. But here I am ready to post something that in the last few days has rocked our worlds.

This my friends at least to me ends the whole "CAKE OR COOKIE" debate. Hell I say HAVE BOTH .... AT THE SAME TIME EVEN!!!! I know totally mind blowing isn't it?

Here it is...

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES:

INGREDIENTS:

1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup butter, softened 1/4 cup white sugar 1/2 cup brown sugar 1 egg

2 teaspoons vanilla extract 1 cup miniature semisweet chocolate chips   1 (18.25 ounce) box yellow cake mix 1 1/3 cups water 1/3 cup canola oil 3 eggs

DIRECTIONS:

1.	Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2.	Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3.	Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4.	Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Once cooled top with favorite icing.

ENJOY!!!

Reese's Peanut Butter Marshmallow Cookie Pie

Well Hi!

If you've been following along over the last year you know I L-O-V-E Reese's Peanut Butter Cups. I can not express now much I actually love them. 

Maybe it's because it's one of my Dad's favorite treats, that he use to share with me when I was little. Or it's because it's got the 2 best things in the world. Chocolate. Peanut Butter. Combine. No need to say more. 

So when a friend of mine sent me a recipe with them. Let's just say it didn't take me long to get on board & make this 

So here it is. 

REESE'S PEANUT BUTTER MARSHMELLOW COOKIE PIE:

 

• 1 1/2 package chocolate chip (or chunk) cookie dough *we use Pillsbury
• 1/2 cup chocolate chips
• 12 Reese's Peanut Butter Cups
• 1 1/2 to 2 cups of mini marshmallows
• Hot fudge for drizzle

Instructions

1. Heat the oven to 350.
2. Spray a pie pan with nonstick cooking spray. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake for 5 to 8 minutes or until, as seen in the photo, it's starting to set up, but is not baked through.
3. Sprinkle chocolate chips evenly over the bottom, and add the peanut butter cups. Sprinkle marshmallows over the top. Press 1/4 cup sized balls of remaining dough into the palm of your hand and carefully place on the top of the pie. Bake for an additional 15--18 minutes or until golden brown. Remember, the insides are gooey so it will jiggle a little coming out. Cool for 6-10 minutes before slicing or 20 minutes for the perfect piece to come out. Drizzle with hot fudge for serving. 

Reese's Stuffed Oreos!

Yup you read the title of that right! I am going to show you how to take two very famous snack time treats and put them together into something that will blow your mind!

If you have not figured out yet I love Reese's Peanut butter cups. So when I can put them into anything I am so game. (hey don't judge lol we all have our one thing that we love so much. Me its peanut butter cups. Teen #1 it's Twinkies. Teen #2 its anything chocolate. Including the semi-sweet bakers chocolate right out of the box. To the point I went to get the chocolate for this adventure and we had non! Emergency trip to Wal-Mart here I come!)

I found this recipe floating around Facebook... Well my Sister found it and promptly sent it to me as a YOU MUST TRY THIS ASAP message. So here I am giving this a go and sooo hoping it turns out. If not I still have overly chocolate covered peanut butter cups!

 

What You Need:

 

 

1 pkg of Oreo cookies (I used regular but double stuffed would be really good)

6-8 squares of bakers chocolate melted

12 Reese's Peanut Butter Cups

1 cookie sheet covered with wax paper

 

Put It Together:

 

Take chocolate and put in Microwave safe bowl and heat for 2 min stirring half way through until fully melted

 

Take Oreo's and separate them placing cream side up. Set a side tops to be used latter

 

Take full size Reese and put it on top of cream side Oreo

 

Take another cream side Oreo and put it on top of Reese cup

 

Take Reese stuffed Oreo and with a fork dip into melted chocolate covering all of the Oreo

 

Take sandwich out of chocolate and place on tray covered in wax paper. Repeat till all are done.

 

Take left over Oreo tops put in a zippy bag and crush them

Take crushed cookie and sprinkle on top of sandwiches. Place in freezer for 30 minutes to settle

 

Once set take out of Freezer serve and Enjoy!

 



Cookie? Cake? Why not have BOTH!!

 

Cookie Brownie Surprise

I came about this actually more out of necessity then anything else. With my huge family of cake lovers it’s really hard for the 2 or 3 that are bonafied cookie monsters. I am not even kidding you mention cookie and from somewhere in the house you will think the Sesame Street Cookie monster was visiting because all you will here is “COOOOOKKKKIEEEE”… So what is a Mama to do but figure out a way to put both the ooie gooie goodness of cake with the oh so delectable taste of cookies. So here it is my Cookie Brownie surprise. I hope you enjoy as much as we do.

 

Supplies:

 

 

 

 

 

 

 

 

 

 

1.       1 tube of refrigerated cookie dough

2.       1 package of mini Reese cups

3.       1 box of prepared brownie mix prepared as directed

4.       1 12x cup muffin tin

5.       Cooking spray

 

Steps:

1.       Preheat oven to 350˚c

 

 

 

2.       Spray muffin cups with cooking spray

Cooking spray is a must or they will stick to the bottom
 

3.       Spoon cookie dough into each cup and mush down

4 .  Place 2 mini Reese cups upside down on cookie dough

 








5.       Put ¾ cup of prepared brownie mix over top of Reese cups

Prepared brownie mix

Measuring out 3/4 cup of brownie mix

Brownie mix topping cookie
 

6.       Bake for 18 min

Don't Forget to set that timer!
 

7.       Let cool and serve!

This is the final product! I hope you enjoy as much as we do they don't last very long around here!

 

Two-Layer Cookie Crunch Fudge

It's coming to that time of year again where I as a mom need to start thinking what I am going to hand out to the teachers who have been blessed with my children for the WHOLE year and survived! Not to say my children are bad kids.. but when you have that many around the same age it can be a lot to handle so why not offer up some sweets from time to time as a Thank you for a job well done?

It just so happens as I was pondering this very thought  when my Sister (You can find her blog Here) walks in after a rather bad day at University to tell me that the people in her chemistry class who are supposed to be adults decided to revert back to children and almost brought the professor a very nice lady might I add to tears. This just will not do! Not at all! Since I was pondering what sweets I may offer up I asked if she would like to take a care package to her prof as a "Not everyone here feels or acts so ill mannered" gift.

So here it is.. Two-Layer Cookie Crunch Fudge

What you need:

1 pkg. (6 squares) Baker's Premium 70% Dark Chocolate
1 can (300 mL) sweetened condensed milk, divided
6 Chips Ahoy! Cookies, chopped
1 tsp. vanilla
1 pkg. (6 squares) Baker's White Chocolate
Aluminum foil
1 8-inch square pan

Make it:

Line 8-inch pan with foil, with ends extending over the sides

 

 

 

 

 

 

 

 

 

 

Microwave dark chocolate and 2/3 cup milk in medium microwaveable bowl for 1min 30 sec. or until chocolate is almost malted, stirring after 1 min; stir until completely melted.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add chopped cookies and vanilla; mix well; spread onto bottom of pan. * note will be thick*

 

 

 

 

 

 

 

 

 

 

Microwave white chocolate and remaining milk in the same washed out microwavable bowl for 1 min. 30 sec. or until chocolate is almost malted, stirring after 1 min; stirring until completely malted.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread over dark chocolate layer

 

 

 

 

 

 

 

 

 

 

Refrigerate 2 hrs.

 

 

 

 

 

 

 

 

 

 

Use foil handles to lift fudge out of pan before cutting into pieces

 

 

 

 

 

 

 

 

 

 

 

 Peel away foil, Cut and Enjoy!