Chocolate Chip Cookie-Cakes

It's almost the weekend!

Whoo Hoo!

And, I have a great idea

for all of you weekend bakers!

Who doesn't love Chocolate Chip Cookies?!

Chocolate Chip Cupcakes are even better, in my book!

I've even seen Chocolate Chip Cookie Dough

stuffed Cupcakes at Cupcake Project!

But, I am one of those people who 

prefer cooked cookies to dough.

So, I wanted to combine the two

into one sock-it-to-me cupcake!

Have you tried

ONE BOWL CUPCAKE BATTER

FOR TWO?

Okay, well you totally have to!

Here is How Sweet It Is's Recipe:

1 egg white

2 Tbsp. sugar

2 Tbsp. butter, melted

1 tsp. vanilla extract

1/4 cup flour

1/4 tsp. baking powder

Pinch of salt

1 1/2 Tbsp. milk

{I did leave out the milk so the chocolate chips wouldn't fall to the bottom}

3 Tbsp. chopped Ghiridelli 60% Cocoa chips. 

This recipe actually made 3 cupcakes for me since the liners only needed to be filled 1/2 full.

Then, I made the cookie dough. If you don't have a great Chocolate Chip cookie recipe, my best-ever recipe can be found here. Or, you could just use some store bought dough as well.

To assemble, first spoon batter into 3 cupcake liners - only HALF full. Place a flat round of cookie dough on top and cook at 350 degrees for 14-16 minutes, or until a toothpick comes out clean when tested in the center of a cupcake and the cookie on top is browned.

Just look:

It's a cookie...it's a cupcake...

Now, for the frosting: 

I'd say to go with whichever is your favorite...in my house, we like

 Cream Cheese

2 oz. Cream Cheese

1 Tbsp. Butter, room temp 

Splash of Vanilla

Powder Sugar

Beat first 3 ingredients until well incorporated. Add sugar slowly until your preferred consistancy is reached. I also had some left over Chocolate Cream Cheese Frosting, so I swirled them together!

{Buttercream or even this Cookie Dough Frosting by Cupcake Project will be great, too!}

These are perfect for all you chocolate chip cookie fanatics {like my hubby and me} out there! Hope you all have a fantastic weekend!! Enjoy and Happy Baking!

Parties I Linked To:
Friday Flair - WhipperBerry
Sweet Tooth Friday - Alli N Son
Feature Yourself Friday - Fingerprints on the Fridge
Masterpiece Monday - Boogieboard Cottage
M.M.M. - C.R.A.F.T.
Amaze Me Monday - Dittle Dattle
Craft-O-Maniac Monday
Whatever Goes Wednesday - Someday Crafts

Coconut Lime Cupcakes - With A Twist!!

I had a crazy thought...

while eating guacamole the other night.

Source

I bet avocado would make an uber smooth and creamy frosting...

As a matter of fact, I am certainly not the first to think this. Through research on the subject, I have found several vegan blogs who used avocado in place of butter with rave reviews. So, I was on to something for sure!

1 ripe avocado
2 oz. cream cheese, cold
2 tbsp. butter, room temp.
2 cups of powder sugar
{You may use a little less or more depending on the consistency you prefer}
1 tsp. good vanilla extract
Zest of a lime

Place avocado, cream cheese and butter to a bowl and mix until well incorporated. Add sugar slowly until consistency is reached. Then, add in the vanilla and lime zest. Beat on high for several minutes until light and fluffy.

Look at that beautiful green color! This frosting is cool and creamy with just a slight tang from the cream cheese and zest! I wanted these to have a rustic, made from home look, so I just swirled some frosting on my cakes with the back of a spoon. If you would like to pipe your frosting, you will need to refrigerate the frosting for a few minutes for it to stiffen ... or if you like super sweet frostings, just add more powder sugar.

I paired this with coconut cupcakes. If you do not have a favorite coconut cake recipe, try Ina Garten's recipe from Food Network. It's a great recipe!

Avocado-Lime cream cheese frosting has amazing texture that just cools the throat. You don't necessarily get an avocado taste - you feel more of it's creaminess - but they make a lime frosting that I give 2 thumbs up to!

Source

101 Must-Try Foods (from very good taste blog)

This will be fun! 

Here is a list from very good taste of the 100 foods he thinks everyone should try at least once in their lifetime! This is how I ranked: 60/101

Here’s what I want you to do:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

I'm going to add #101:

101. Avocado Cupcakes

{Recipe Coming SOON!}

Free Shipping at Tomorrow's Treasures

Yes, you read that right!!

FREE SHIPPING!

Last week I wrote a little post about my SIL's etsy shop. Remember her fabulously cute button bracelets?!?

Well, I have fantastic news for all of my followers:

When you make a purchase through Tomorrow's Treasures, I will personally pay for your order to ship!

{Because I just love you guys that much!!!}

Think of it as a Mother's Day gift from me to you! ;) Just use coupon code:

SWEETSTREETSHIP

So, head on over to Tomorrow's Treasures NOW!! New items were added over the weekend including adorable vintage button earrings! They are to die for - see:

Giveaway WINNER Announced

Congrats To:

Lucky Number 5!!

Who Was:

Emilee

And Said:

I am one of your followers.

She will receive a copy of the book Hello, Cupcake! as well as one of my Gourmet Cupcake Kits!

Yay for Emilee!! 

{I used randomizer.org to come up with the winning number.}

A big, HUGE Thank You to all of you who entered!! I got a whopping 49 entries, which is more than double from my first giveaway!! I really love my work and appreciate my followers so much! I look forward to getting to  know you all better soon!

Tomorrow's Treasures on Etsy

Wow!

What a week!

I still can't believe it's Friday!

And, the Friday before Easter!

Happy Good Friday Everyone!

I know I typically post about food.

But, I have been helping my awesomely talented 

SIL open her etsy shop, Tomorrow's Treasures!

Can I just say, she make super fun jewelry at super affordable prices!

So, that's what I've been up to this week!

And, I just have to share some of her stuff with you!

All button bracelets are made of vintage buttons {yes, she spent HOURS in a sewing shop going through huge bins of buttons ... one by one to find the perfect combinations for her creations!} and sterling silver. 

 Check out those toggle clasps! Each bracelet features a unique clasp, which gives them so much character!

Just look at the one she made for me: 

These are so great because you can dress them down ... or dress them up! They're just so versatile! I've only had mine since Sunday and I have worn it every day this week. 

She also has a huge array of earthy, fun and fabulous earrings, too! They are perfect for the upcoming Summer season!

 All items come packaged ready to give as a gift and a hand written card is also available! So, go on over and check out her awesome-ness! ;)

Tomorrow's Treasures

On Etsy.

PS: Don't forget about the Hello, Cupcake! GIVEAWAY!!! It ends TOMORROW!!!!

Snickerdoodle Buttermilk Pie

Things have been hectic lately...

My son just started school,

so he is clingy as ever!

{Finally, I get snuggles!! ;) }

Wedding season is in FULL SWING.

I have this meeting, and that tasting ...

this birthday party and that dinner ...

Bunco, book club, school activities - you name it, it's happening all with in a week from each other.

I love it! I'm tired, but being busy keeps me happy.

I'm sure many of you can sympathize! :)

However, there is a point when we all need a moment.

Just a few minutes of quite ... and perhaps a slice of pie!

Well, I have the ultimate stress relieving recipe,

that's packed full of warm and soothing flavors:

Look at that luscious glaze! Ah, to die for!

Here's my take on Cookies and Cups' recipe:

{Love her, btw!!}

For the crust:

1/2 cup shortening

1/2 cup butter {cold}

1/2 cup water {cold}

2 cups flour

Tsp of salt

In a food processor, pulse shortening, butter, flour and salt. When you see little balls form, slowly add cold water until the dough comes together into a big ball. Wrap it in plastic wrap and place in the refrigerator for 30 minutes. 

* The key to super flaky crust is keeping the dough as cold as possible.*

Low on time? No problem, just pick up a pre-made dough at the grocery. 

For the Cinnamon Syrup:

1/4 cup butter

1/2 cup brown sugar

2 tbsp corn syrup

3 tbsp water

1/4 tsp cinnamon

1/2 tsp vanilla

pinch of salt {optional}

Combine all ingredients except vanilla into a saucepan and bring to a boil. Cook for 2 minutes. Remove from heat and stir in vanilla. Set aside.

For the Pie:

1/4 cup butter

1/2 cup granulated sugar

1/4 cup powdered sugar

1 egg

1 tsp baking powder

1/2 tsp salt

1/4 tsp cream of tartar

1/2 cup whole buttermilk {you may substitute whole milk}

1 1/2 cups flour

1 tsp vanilla

In a bowl, combine all ingredients, except flour, and blend with a wooden spoon. When that comes together, slowly add flour and fully incorporate into the mixture. {The batter will be similar to a cake batter.} Set aside.

Now, for the fun part!

Building The Pie:

Unwrap your crust and roll it out to approximately 1/4 inch thickness. Slide it into your pie pan, patting it down to fit perfectly, and scrunch the edges to make a pretty design. Melt 1/4 cup butter and pant your crust with it.

  

Then, pour in a cinnamon-sugar mixture. {I had an already mixed bottle from the grocery, but you can certainly make it your self with a few tsps of sugar and a few of cinnamon.} Turn your pan so that the cinnamon-sugar mixture sticks all over the bottom as well as up the sides of the crust. Leave a little to sprinkle on the top of the pie.

Next, pour in the batter and smooth it down with a spoon.

Lastly, pour the cinnamon syrup over the top and sprinkle with the left over cinnamon-sugar.

Bake for 30-35 minutes, until the center has set and a tooth pick comes out clean when tested in the pie.

When it has cooled, if you would like to drizzle this fantastic glaze over the top, here is it's ingredients:

2 oz. cream cheese

3 tbsp powder sugar

3 tbsp whole buttermilk {whole milk can be substituted}

1/4 tsp vanilla

Mix all ingredients in a bowl and pour over cooled pie.

It's a pie ...

that looks like cake ...

and tastes like the best friggin' cookie ever!

The cinnamon-sugar mixture that was dusted onto the crust makes this sticky layer of goodness close to that in a cinnamon bun and the moist cookie layer warms the back of your throat with a sweet spiciness only Snickerdoodle cookies can accomplish. The crust is buttery, flaky and compliments the sweet filling so well. And have I even begun to tell you how fantabulous {yes, I said it!} the glaze is!? It's not too sweet like some glazes can be and the slight tang just takes this dessert from a ho hum cookie to a slice of pie unlike any other!

This pie will turn any stressful day into bliss - at least for a moment ... or until the last bite!

Have a fantastic weekend! 

Happy Baking!

Parties I Linked To:

Sweets For Saturday - Sweet As Sugar Cookies