Thick and GOOEY Chocolate Chip Cookies!

 Who doesn't love Chocolate Chip Cookies?  Seriously?  I have never met anyone who doesn't think a warm Chocolate Chip Cookie is the most amazing thing on Earth.  There are a million recipes out there, and I myself don't have just ONE recipe I always use.  My kids LOVE this recipe, so I make this one sometimes.  My husband likes a flatter, chewier cookie, so I use a different recipe for those.  Then theirs the recipe my mom always made when I was a kid. . . that's just like going home.  Want something healthier?  Try a recipe that replaces the butter with applesauce.  There's also the Vanilla Pudding Chocolate Chip Cookies. . .that recipe makes a super soft cookie as well.  The possibilities and recipes are endless. 

This recipe is for those days that you want a soft, dense, NOT cake-like cookie, that stays warm and gooey much longer than most other recipes.  I'm sure the cornstarch plays a part, but the melted butter plays an even bigger part!  You don't even need a mixer for this dough!  Just a wooden spoon and a little bit of wrist action! 

I have one word for you:  Delish.  Toss in a glass of milk, and it's a match made in heaven.  I don't even like milk, but with these cookies, it's a must!

 You see this big platter of cookies. . .they lasted a few hours.  Maybe.  Took a lot of self control to not take in more than just a few.  I think Dave had like 7 of them. 

 Thick and GOOEY Chocolate Chip Cookies!

2 1/4 cup flour
1 tsp baking soda
2 tsp corn starch
3/4 cup melted butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 tsp vanilla
Chocolate Chips

1.  In a mixing bowl, combine the flour, soda, and corn starch.  Set aside.

2.  In another bowl mix together the butter, brown sugar, white sugar, egg and yolk, and vanilla.

3.  Combine the dry ingredients with the wet.

4.  Stir in chocolate chips.

5.  Drop by Tbsp onto cookie sheets and bake at 325 for about 11 minutes.

6.  Enjoy!

Monster Cookie Dough Cupcakes!

Who doesn't love Monster Cookies?  It's the best of  all things baked. . .chocolate, peanut butter, creamy, crunchy, delicious!  I found a recipe for something similar to this on the "Something Swanky" blog and had to give it a try!!!  I used her exact recipe for the cake portion. . .but made my own frosting.   

They are amazing. . . especially if you're really looking for that peanut butter flavor!  When I was done making these there was about a cup of leftover Cookie Dough Frosting. . .and I had to throw it away.  Because I knew. . .that if left in a container in the refrigerator, that stuff didn't stand a chance!  Sure, I could have put it in the fridge and walked away. . . for about five minutes. . .but I'd be back.  And so would my kids.  As if having 30 of these babies sitting on my kitchen counter isn't tempting enough, the last thing I need is a giant container of "leftover goodness" calling my name from the fridge!  As I was throwing it away, it was like watching a horror movie in slow motion.  All three of my kids came at me crying :

"""NNNNNnnnnnnooooooooOOOoo!!!!!!!!  Don't do it!!!!!  We'll eeaaatttt ittttt!!!!!"  

That's my worry exactly!  You can pace yourself and eat just one cupcake. . . but given the opportunity to grab a spoon and go for it, there's just no stopping! 

These sweet little cakes will be brought to my church small group tonight, and hopefully devoured! 


Monster Cookie Dough Cupcakes!

Peanut Butter Chocolate Chip Cake:
1/2 cup butter
1 cup peanut butter
2 cups sugar
4 eggs
2 1/2 tsp baking powder
3 cups flour
2/3 cup milk
1 cup mini chocolate chips

1.  Cream together butter, peanut butter, and sugar. 

2.  Add in eggs one at a time until well incorporated. 

3.  Mix together your flour and baking powder.  Add it alternately with the milk. 

4.  Stir in chocolate chips. 

5.  Scoop into cupcake liners (this batch makes about 30 cupcakes) and bake at 350 for about 25 minutes or until cake springs back when touched.  Cool Completely and frost!

Monster Cookie Dough Frosting:
8 oz. Cream Cheese, softened
1/2 c. Butter, softened
3/4 c. Peanut Butter
3 1/2 c. Powdered Sugar (even more if you really want it thick)
1/2 cup Brown Sugar
1/2 cup Flour
1 Tbsp. Vanilla
Milk (enough to get desired consistency) 
2 c. Oats (more or less depending on desired texture)
1 cup Mini Chocolate Chips
1 cup Mini Reese's Pieces
1 cup Mini M&M's

1.  Cream together the cream cheese, butter, and peanut  butter.

2.   Add in the powdered sugar, brown sugar, and flour.  Mixture will be thick! 

3.  Mix in vanilla, and add enough milk to get desired consistency.  (I like mine right between cookie dough and frosting!) 

4.  Mix in oats and candies and top each cupcake with a big old scoop of "cookie dough!"

Christmas Crunch

This is actually called "Puppy Chow" in my family. (For 11 months out of the year anyhow.) But in December, we put a little spin on it, and call it Christmas Crunch. This is similar to the Chex Mix Muddy Buddies, but WAY different. Our version, I have to say, in my opinion, is the best. The difference is, ours doesn't have butter in it, instead it has butterscotch chips. It's so delicious and addicting! I like to keep it in the freezer. . .because it's insanely tasty when it's frozen!

Christmas Crunch
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter
1 box of chex cereal
Powdered Sugar

1. In a large microwave safe bowl, melt together chocolate chips, butterscotch chips, and peanut butter.

2. Add in cereal, and stir till well coated.

3. Add in powdered sugar, top with a lid, and shake like crazy.

4. You may need to add more powdered sugar to get the desired coating.

Nut Goodie Bars

Nut Goodie Bars

CHOCOLATE LAYER:
1 12oz bag of chocolate chips
1 12oz bag of butterscotch chips
1/2 cup peanut butter
2 cups peanuts

1. Melt together all ingredients EXCEPT peanuts and spread 1/2 of the mixture in a parchment lined 10 x 15 pan. Refrigerate until set.

2. Top with vanilla layer, spread evenly.

3. Mix remaining chocolate with peanuts, and spread over vanilla layer. Refrigerate until set.


VANILLA LAYER:
1 cup butter
1/2 cup evaporated milk
1 tsp vanilla extract
1 3oz box of COOK AND SERVE vanilla pudding
2 lbs of powdered sugar

1. Melt butter, evaporated milk, vanilla extract, and pudding together in a saucepan.

2. Cook over medium heat until thickened.

3. Remove from heat and, with electric mixer, mix in the powdered sugar.

4. Spread over chocolate and finish bars!

Homemade Brownie Recipe

Homemade Brownies. . .There's nothing better! This is the recipe my mom always made when we were kids. They're favorite of my dad's, and my husbands! Once you try a real brownie. . .the box just won't cut it anymore!

Homemade Brownie Recipe

2 cups of sugar

1 cup of butter

4 eggs

4 squares of unsweetened melted chocolate

1 tsp salt

2 tsp vanilla

1 1/2 cups flour

1. Cream together butter and sugar until light and fluffy.

2. Add eggs one at a time, making sure they are fully incorporated.

3. Slowly drizzle in melted chocolate.

4. Add in flour, salt, and vanilla.

5. Pour into a 9 x 13 pan sprayed with non stick cooking spray.

6. Bake at 350 for about 30 minutes.

Old Fashioned Chocolate Cake

No kidding. . . BEST CAKE EVER!!! I know, everyone says that, but this is the real deal. No faking. Dense, moist, chocolatey, perfection. I made it for myself for mothers day. It was a huge hit with everyone. The frosting was silky, velvety, chocolate insanity! The recipe for the frosting actually came from one of my favorite blogs, www.ourbestbites.com. I have made MANY chocolate cakes, and none even come close to this recipe. The coffee is mandatory! It will not taste the same without it. You don't taste the coffee at all though. It just REALLY intensifies the chocolate. Also, I use dark chocolate cocoa powder. Makes a huge difference. This one's a keeper. . .unless I find something better, which I highly doubt I will!

Old Fashioned Chocolate Cake

Cake:
1 cup softened butter
3 cups packed brown sugar
4 eggs
3 tsp vanilla extract
3 cups flour
3/4 cup dark chocolate cocoa
3 tsp baking soda
1 1/2 cups strongly brewed coffee, cool
1 1/3 cups sour cream

1. Cream together butter and brown sugar and vanilla.

2. Add in eggs, one at a time.

3. Stir in vanilla.

4. In a separate bowl combine flour, cocoa, and baking soda.

5. Add dry ingredients to creamed ingredients alternately with coffee and sour cream.

6. Pour batter into 3 greased and floured 9" pans.

7. Bake at 350 for about 20 to 30 minutes or until set.

8. Cool and Frost!

Old-Fashioned Chocolate Frosting:
16 ounces semisweet chocolate, finely chopped
8 Tbs unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream

1. Melt Chocolate in microwave until smooth.

2. Meanwhile, heat butter in small saucepan over medium-low heat until melted.

3. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.

4. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.

5. Place bowl in refrigerator and cool until thickened.

6. Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.

Chocolate Malt Cake

My Dad is a HUGE chocolate cake fan. So naturally, I had to bake a chocolate cake for Fathers Day. He's also a big fan of Whoppers, hence the Chocolate Malt Cake. Enjoy!

Chocolate Malt Cake:

2 1/4 c. flour

1 1/4 c. sugar

3/4 c. unsweetened cocoa

1 1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 c. milk

1 c. malted milk powder

1 c. vegetable oil

3 large eggs

1 c. sour cream

1 tsp. vanilla extract

Malt icing (see recipe below)

Chocolate ganache (see recipe below)

Malted milk balls (Whoppers)

1. Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want).

2. In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

3. In a small bowl, combine milk and malted milk powder, stirring to dissolve.

4. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth.

5. Add sour cream and vanilla, beating just until combined.

6. Pour batter evenly into prepared pans and bake for 20 minutes.

7. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks.

8. Frost cakes, pour on ganache (after you pour the ganache over the cake.

9. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.

Chocolate Malt Icing:

(this makes a lot of frosting... the original recipe makes a little less but I made extra for the layers. The frosting is so good!)

1 1/2 c. butter, softened

3/4 c. unsweetened cocoa powder

1 1/4 c. heavy whipping cream

3/4 c. milted milk powder

7 1/2 c. powdered sugar

1. In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.

2. In a small bowl, combine cream and malted milk powder, stirring to dissolve.

3. Add cream mixture to butter mixture, beating at low speed to combine.

4. Gradually beat in powdered sugar until smooth.

Chocolate Ganache:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)

2 c. heavy whipping cream

1. Place the chopped chocolate into a medium-sized bowl.

2. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.

3. Pour the cream over the chocolate and let stand for 30 seconds or so.

4. Stir until mixture is smooth.

5. Use as is for glazing.

Triple Chocolate Cupcakes

Triple Chocolate Cupcakes:
1 cup softened butter
3 cups packed brown sugar
4 eggs
3 tsp vanilla extract
3 cups flour
3/4 cup dark chocolate cocoa
3 tsp baking soda
1 1/2 cups strongly brewed coffee, cool
1 1/3 cups sour cream

1. Cream together butter and brown sugar and vanilla.

2. Add in eggs, one at a time.

3. Stir in vanilla.

4. In a separate bowl combine flour, cocoa, and baking soda.

5. Add dry ingredients to creamed ingredients alternately with coffee and sour cream.

6. Scoop into a muffin pan lined with cupcake papers, mostly full.

7. Bake at 350 for about 18 to 20 minutes or until set.

8. Cool and Frost!

Old-Fashioned Chocolate Frosting:
16 ounces semisweet chocolate, finely chopped
8 Tbs unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream

1. Melt Chocolate in microwave until smooth.

2. Meanwhile, heat butter in small saucepan over medium-low heat until melted.

3. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.

4. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.

5. Place bowl in refrigerator and cool until thickened.

6. Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.

Twix!

It's no secret that I love chocoalte. . .and caramel. . .and cookies. . .and sweets in general. I saw an idea for these bars and had to figure out how to make them. So I started with a very basic short bread crust. It's buttery, and delicate, and VERY tasty. Topped it with a homemade caramel, and used an old stand by recipe for the topping. They are amazing! I hope you make them, eat them, and love them!

Homemade Twix Bars

COOKIE CRUST:
1 cup butter
1/2 cup sugar
2 1/2 cups flour

1. Mix together butter and sugar until creamy.

2. Mix in flour until course and crumbly, and then continue till it looks like a dough.

3. Press into the bottom of a 9 x 13 pan.

4. Bake at 350 for about 25 minutes or until golden brown.

5. Cool completely.

CARAMELY DELICIOUS LAYER:
1 1/2 cups butter
3/4 cup granulated sugar
6 Tbsp corn syrup
2 14oz cans of sweetened condensed milk

1. In a large pan, melt together all ingredients.

2. Once everything is melted, slowly bring to a boil. (STIR CONSTANTLY. . .if you don't, you'll have a very bitter, burnt, chunky mixture. Trust me on this one. Learned the hard way.)

3. Once mixture is boiling, let it boil for about 10 minutes, stirring the whole time. The caramel will slightly darken in color, and become very thick.

4. Pour over the top of the cooled Cookie Crust and refrigerate for about an hour and a half.

CHOCOLATE PEANUT BUTTER TOPPING:
1 1/2 cups chocolate chips
1/2 cup butterscotch chips
1/4 cup peanut butter

1. Melt all ingredients together and spread over caramel.

2. Let set until topping hardens, cut, and enjoy!

S'mores Brownies

S'mores Brownies

2 pkgs. graham crackers, (packs, not boxes) crushed

10 Tbsp melted butter

4 Tbsp sugar

1 box brownie mix plus ingredients to prepare.

6 Hershey's bars

1 bag of large marshmallows

1. Mix together crackers, butter, and sugar and pat into the bottom of a 9x13 pan.

2. Bake at 350 for about 10 minutes.

3. Prepare brownie mix as directed on box and pour over the crust.

4. Bake as directed on box.

5. When brownies are still hot top with Hershey's Bars and let melt. Once chocolate is melted spread evenly over the brownie.

6. Cut marshmallows in half and arrange evenly over chocolate.

7. Put under broiler for about 3 minutes or until marshmallows are toasted. (They'll smell FANTASTIC!)

8. Cool, and cut with a plastic knife. (Plastic knife makes nice even cuts and doesn't mess up the marshmallow layer.) Enjoy!

Chocolate Chip Cookie Cheesecake Torte

Chocolate Chip Cookie Cheesecake Torte

1 pkg. Chocolate Chip Cookie Dough
1 8oz pkg. cream cheese
1/2 cup sugar
1 egg
3 Tbsp flour
1/4 cup chocolate chips
1 cup Cool Whip

1. Press cookie dough evenly in the bottom of a large tart pan.

2. In a mixing bowl, combine cream cheese, sugar, egg, and flour.

3. Pour cheesecake mixture over the cookie dough.

4. Bake at 350 for about 30 minutes.

5. Cool completely!

6. Melt chocolate chips and drizzle over tart.

7. Garnish with Cool Whip.

8. Cut into wedges and serve.

Cakey Chocolate Chip Cookies

Martha Again. She gets all the credit for these soft little morsels. It's amazing how a small change in a recipe can alter the outcome. A little more butter, and you have giant, flat, chewy cookies. A little more sugar, and you have a more crisp cookie. Follow this recipe, and you have a soft, cakey, cookie.

Cakey Chocolate Chip Cookies

2 1/4 cup flour
1/2 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
1/4 cup brown sugar
14 Tbsp butter, softened
2 tsp vanilla extract
2 eggs
2 cups chocolate chips

1. Preheat oven to 350.

2. In a large mixing bowl, cream together the butter and sugars until light and fluffy.

3. Add in vanilla extract, and salt.

4. Mix in eggs one at a time, mixing until combined.

5. Stir in flour and baking soda.

6. Add in chocolate chips and continue mixing until combined.

7. Drop by 2 Tbsp size scoop onto cookie sheet.

8. Slightly flatten, and bake for about 11 minutes.

Orange Chocolate Chip Scones

Simple and Delicious had a section of one of their magazines a few years back that had tons of different variations of scones. This is a take on one of them. Scones are really easy to make, and with a very basic recipe, you can mix and match and change them into just about anything.

Orange Chocolate Chip Scones

SCONE:
2 cups flour
1 Tbsp baking powder
1/4 cup sugar
3 Tbsp orange zest
1 cup mini chocolate chips
1 1 /4 cup heavy whipping cream

GLAZE:
1 cup powder sugar
2 Tbsp orange juice

1. In mixing bowl, combine the flour, baking powder, and sugar.

2. Add in the orange zest and chocolate chips.

3. Mix in the whipping cream until a soft dough forms.

4. Divide dough into two equal portions.

5. Shape each portion of dough into a ball, and flatten slightly to create a disk.

6. Score each disk into 8 wedges.

7. Bake at 350 for about 15 to 18 minutes.

8. Cool completely.

9. Once cooled, combine ingredients for glaze and brush or pour over the top of scones.

Peanut Butter Snack Cake

Peanut Butter Snack Cake

2 1/4 cups flour
2 cups packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup Jif Creamy Peanut Butter
1/2 cup of butter, softened
1 cup milk
3 large eggs
1 teaspoon vanilla extract
1 (16 oz.) package semi-sweet chocolate chips

1. Heat oven to 350ºF.

2. Stir together flour, brown sugar, baking powder and baking soda in large bowl.
3. Add peanut butter and butter; blend at low speed with mixer until crumbly.
4. Remove 1 cup of crumbs and set aside.
5. Add milk, eggs and vanilla to crumbs left in bowl.

6. Blend at low speed until moistened. Beat 3 minutes at medium speed.
7. Pour batter into an ungreased 13 x 9-inch baking pan.

8. Sprinkle chocolate chips evenly over top of batter.
9. Sprinkle 1 cup of reserved crumbs over top.
10. Bake 40 to 45 minutes. Cool before serving.

Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies

1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 cup cocoa powder, I used Hershey's Dark
2 cups flour
1 bag Reese's Peanut Butter Chips
1. Cream together butter and sugars until light and fluffy.

2. In a separate bowl mix together powder, soda, flour, and cocoa.

3. Add eggs to the butter mixture and cream.

4. Mix in vanilla extract.

5. Slowly beat in the dry ingredients.

6. Stir in peanut butter chips.

7. Drop onto baking sheet and bake at 350 for 9 minutes.

Hostess Cupcakes

Hostess Cupcakes
24 chocolate cupcakes (I just made boxed Devil's Food.)
1 recipe Creamy Cupcake Filling
1 recipe Chocolate Ganache

1. Pipe Creamy Cupcake Filling into each cupcake.

2. Dip tops of cupcakes into Chocolate Ganache.

3. Pipe white swirl on top of cupcake with Creamy Cupcake Filling.

CREAMY CUPCAKE FILLING:
3 heaping Tbsp of flour
3/4 cup milk
1/2 cup butter
1/2 cup shortening
2 Tbsp vanilla extract
1 3/4 cup granulated sugar

1. In a saucepan, whisk together flour and milk.

2. Cook over medium heat until thickened.

3. Remove from heat and cool completely.

4. Transfer flour/milk mixture to large mixing bowl.

5. Cream together with it the butter, shortening, and vanilla.

6. This is where it gets to be time comsuming: You have to add the sugar, 1 Tbsp at a time, mixing on high, between each addition. If you do not mix long enough, your icing will have a gritty sugary consistency. If you do mix long enough, your icing will be very fluffy and creamy.

7. To fill cupcakes, I use a the Pampered Chef Easy Accent Decorator. You could cut a hole out of the top of the cupcake, and pipe it in a Ziploc bag. When piping in the filling, only apply pressure until the top of the cupcake begins to crack.
CHOCOLATE GANACHE:
1/2 cup heavy whipping cream
1 to 1 1/2 cups chocolate chips
2 Tbsp butter

1. Scald cream over medium heat.

2. In a large glass bowl, pour cream over chocolate chips.

3. Whisk until chocolate chips are melted and creamy.

4. Add in butter, and stir gently until melted.

Ava's Ice Cream Cone Cupcakes

I know what you're thinking. . .this idea's been around since the 80's. But my daughter found a picture of these and insisted that we make them to bring to my sister's house for dessert. I think they turned out cute-ish. Could have been better, it was frustrating making them. Every time one was done, and decorated, and cute, it would topple over and I'd have to scrape off the frosting and start over again. Ugh.

I will give you this piece of advice. . .they do not travel well!!! They are extrememly top heavy!!! Don't plan on them looking as cute when they get to there destination!
Ava's Ice Cream Cone Cupcakes

24 ice cream cones
1 pkg of cake mix, prepared as directed on box
1 batch of vanilla buttercream tinted pink, reserving about 1/2 cup of it still white
1/3 cup heavy cream
1 cup chocolate chips
1 Tbsp butter
24 maraschino cherries, patted dry
12 vanilla cream wafers, cut in half at an angle

1. Put ice cream cones in a mini muffin tin. The bottoms of the cone should fit perfectly.

2. Pour cake batter into each cone, filling about 2/3 of the way. DO NOT overfill!

3. Bake at 350 for about 25 minutes.

4. Cool completely!

5. Pipe pink buttercream on each cupcake.

6. Edge cupcakes with sprinkles of your choice.

7. In a saucepan, heat heavy cream until hot and starting to bubble.

8. Add chocolate chips to a glass bowl, and pour cream over them.

9. Stir butter into cream and chocolate chips. Continue to stir until smooth and creamy.

10. Spoon about a tsp of chocolate ganache onto each cupcake. (This is the "Hot Fudge.")

11. Top with a dollop of white buttercream. (This is the "Whipped Cream.")

12. Top with a cherry, and cookie.

Chocolate Chip Cookie Dough Cupcakes

Oh. My. Cookie DOUGH!!! If you like cookie dough, you will go crazy for these cupcakes! Not even kidding. Pure insanity. I found a few different recipes for Cookie Dough Cupcakes, and morphed them together. Creating the most delicious cookie dough concoction ever created. Seriously.

Let's start with the cookie dough. I made the cookie dough first because you have to freeze it before using the dough in the cupcakes. The freezing helps get the cookie dough cold enough that it gets warm in the oven, but not hot enough to bake it. . . Creating heaven in your mouth. The cupcake batter is enough to bake 30 cupcakes, but you'll have enough cookie dough to do about 48 cookies, so use 30 dough balls in your cupcakes, and bake the rest as cookies to garnish your cupcake with.

Now let's chat a little bit about the cake batter. . .which also tastes like cookie dough. Not even kidding, you'll have to slap your own hand for digging in and eating the batter. I couldn't quit. I was seriously embarassing myself. But it's so so good.

And now frosting. . .yummy. . .delicous. . .cookie doughy. . .frosting. Make it. Eat it. Love it. It's as simple as that. The unique thing about this frosting, is that it contains flour. Which you don't often find in frostings or buttercreams. But it's the combination of vanilla, brown sugar, and flour, that give this frosting the cookie dough taste you're looking for.

I beg. . .don't take my word for it. Make these cupcakes yourself and see. You won't regret it. You'll thank me. Honestly.

CAKE BATTER:
1½ cups (3 sticks) room temp. unsalted butter
1½ cups packed light brown sugar
4 eggs
2 2/3 cups all-purpose flour
1 t. baking powder
1 t. baking soda
¼ t. salt
1 cup milk
2 t. vanilla extract
24 frozen cookie dough balls (MUST BE FROZEN!)
1 recipe of Cookie Dough Buttercream (RECIPE BELOW)

1. Cream together butter and brown sugar. Beat on medium speed for about five minutes.

2. Add in eggs one at a time.

3. In another bowl, mix together the flour, baking soda, baking powder, and salt.

4. Add dry ingredients alternately with the milk.

5. Stir in vanilla extract.

6. Line 2 muffin tins with paper liners.

7. Put 1 Tbsp of batter in each liner.
8. Top with 1 frozen cookie dough ball.
9. Cover with 2 Tbsp of cake batter.

10. Bake at 350 for about 15 minutes.
COOKIE DOUGH FILLING:
1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp baking soda
1 tsp vanilla extract
2 1/4 cup flour
1 cup mini chocolate chips

1. Cream together butter and sugars.

2. Add in eggs one at a time.

3. Mix in baking soda and vanilla.

4. Stir in flour until combined.

5. Add in chocolate chips.

6. Scoop, by TBSP onto baking sheet and freeze for at least an hour.
COOKIE DOUGH BUTTERCREAM:
3 stickes butter, room temp
3/4 cup light brown sugar
3 1/2 cups powder sugar
1 cup flour
3/4 tsp salt
3 Tbsp milk
2 1/2 tsp vanilla extract

1. Combine butter, brown sugar, and powdered sugar in a mixing bowl.

2. Beat on high speed until whipped and fluffy.

3. Slowly add in flour and salt.

4. Mix in milk and vanilla, and whip a few more minutes.

5. Frost cupcakes, and garnish with chocolate chips and cookie pieces.

Rocky Road Brownies

Who doesn't like brownies, I mean really. Does it get much better than a gooey, chocolatey, brownie?

Oh Yes It DOES!!! Toss some marshmallows, chocolate chips, and peanuts on top and you have yourself some simple decadence.

My mom used to bake these all the time when we were little kids. They are simple, tasty, and a favorite quick treat of all of ours. We usually have all the ingredients on hand to make these on any given day, however, I rarely do. So when I threw these together the other day, I couldn't keep everyone's hands off them!

Rocky Road Brownies

1 pkg. Family Size Fudge Brownie Mix, plus ingredients to make
1 bag small marshmallows
1 cup chocolate chips
1 1/2 cups peanuts

1. Mix brownie batter as directed on package. Spread in a 9 x 13 baking pan.

2. Bake at 350 for about 20 minutes.

3. Take hot brownies out of the oven and sprinkle with marshmallows. Top with chocoalte chips and peanuts.

4. Put brownies back in the oven for about 5 more minutes.

5. Take brownies out of oven and and let cool completely.

Chocolate Covered Strawberry Cookie Pizza

Valentine's Day is a HUGE Holiday at my house. Sounds weird to most, but it's a biggie here. I took a tip from my Aunt Nancy, and ran with it.

My Aunt Nancy told me that Valentine's Day was her favorite holiday. She always made a big deal of Valentines Day for her family. Her kids LOVED it! It's just a great day to tell the people you love. . .that you love them. We all go through that age as teens where Valentine's Day is awful if you don't have a boyfriend or girlfriend to share it with. Aunt Nancy wanted to make Valentine's Day about family. . .it doesn't always have to be a "romantic" kind of love. I thought that this was a great idea! I mean really, is there anyone you love more than your kids?

So over the last few years, Valentine's Day has turned into quite the ordeal here. We ALWAYS start the day off with Chocolate Covered Strawberries, and some other type of heart shaped breakfast.

Lunch is the same, Sweetheart Sandwiches, pink and red Jello, anything "Valentiney." I always make a dinner that my husband will love, and a dessert we all like as well. The kids get special little treats from us, and we just celebrate our love, and our family.

Today, I made a Chocolate Covered Strawberry Cookie Pizza. It's a take on Pampered Chef recipe I used to make years ago. I love chocolate covered strawberries, and this recipe combines a chocolate chip cookie, with fresh berries, and delicious, nutty, toasted almonds. It's so good.

I hope you share this recipe with that special someone on Valentine's Day, and if you have any favorite ways to celebrate this year, post a comment! I'm always up for new ideas!

Chocolate Covered Strawberry Cookie Pizza

1 pkg. refrigerated chocolate chip cookie dough
1 8oz pkg of cream cheese
3/4 cup chocolate chips
1 lb strawberries, sliced
1/4 cup melted white chocolate
1/4 cup toasted, sliced, almonds

1. Spread cookie dough in a heart shaped pan.

2. Bake at 350 for 15 minutes. Cool completely.

3. Microwave chocolate chips with cream cheese until melted and smooth.

4. Spread melted chocolate over the cookie.

5. Top with sliced strawberries, drizzle with white chocolate, and sprinkle with toasted almonds.