Chocolate Chip Cookie Dough Cupcakes

When I was younger,
I loved to eat cookie dough.
Forget the cookies....just give me the dough.

So when I found this recipe
I had to test it out.

Cupcakes and Cookie Dough...
what could be better?

Nothing!

Chocolate Chip Cookie Dough Cupcakes

Cupcakes:
1/2 cup milk
1/2 cup coconut milk
1/3 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt

Frosting:
3/4 cup butter or margarine, room temperature
2 cups confectioners’ sugar
2 tablespoons milk
3/4 cup cookie dough, room temperature

Directions
Make a batch of your favorite chocolate chip cookie dough.

Form teaspoon-sized balls (approx. 1″ across). Roll and place on a foil-covered baking sheet. Make approximately 14 dough balls, reserving at least 3/4 cup of the dough for frosting (extras? eat it!). Freeze dough balls for at least 2 hours until solid.

Make the cupcakes:
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk together milk, coconut milk, sugars, oil, and vanilla. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners one-half of the way full (approximately 3 tablespoons of batter each). Do not overfill. Drop one frozen cookie dough ball into the center of each cup. Bake for 20 to 22 minutes or until tops are puffed and golden. Transfer to a cooling rack, and let cool completely before frosting.

Make the Frosting:
Cream butter with electric mixer until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until well-incorporated. Add milk and mix until smooth, 1-2 minutes. Add cookie dough, approximately 3/4 cup of it, and mix until combined. Taste, and add more cookie dough if you like. Spread or pipe onto cooled cupcakes, and sprinkle with more mini chocolate chips.

These were amazing!

This too...

...is an amazing dress.

The back it what makes it!

via: hiedi merrik

Have you heard....

......of Necklush.



This one is
going on my
"wish list".

I can't tell you....

.... how much

I love this dress.


via: it's mary ruffle

Ruffles

I really love
these ruffles!

Made by:
Bonzie

Sunday boredom

Here is what I did today
trying to not be
completely bored...

Forgive me...
I don't remember
the website
where I made these.

But it was still
pretty fun
for about 10 minutes.

Herbs

No flowers today....

Herbs!

I bought
Thyme
Sage
Thai Basil
and
Cilantro

Trying to keep busy.

Micah
is gone
for the week.

So I am
trying to keep busy
and not be
completely lonely.

I think
I will go
buy some
flowers today.

Tulips?
Daffodils?
What do you think?

HOLME

Take a look
at this
vintage shop
I found
today!

HOLME

These were
just a few
of my favorites.

I'm Back

After 10 days in
Guadalajara...

I am ready to
unpack and rest.

Unfortunately
my pictures
that I took
while in Mexico
are not quite ready.

But I will begin
my normal blogging
tomorrow.

When my pictures
are done...

I will then post them
and talk about
my trip.

picture via: designcrush

I am off

Work is taking me to
Guadalajara, Mexico.

So I will not be around
for the next two weeks.

But I will be back
on April 15th.

And I will bring many
pictures and stories
along with me.

Photo via: notebookmagazine.com

Ruche

I found this
wonderful site
the other day.

Ruche

Here are
a few gems
that I found.

Friday List

Here are

some things
that I found
this week!

Love is Everywhere

This flicker collection
is inspiring.




I need
organizers.
I would
have this
on my desk.

Rose Stem Swizzle Sticks
These look so delicate.




I have recently grown
accustomed to
drinking tea
right before bed.

My only problem
is that
I don't have any
teacups.

These would be ideal.

This necklace by:

When in Doubt Draw Flowers...

is so creative.

Chica Lladro

I think these drawings by
Chica Lladro
are wonderful.

French Breakfast Puffs

These were so delicious...
I even ate two.

French Breakfast Puffs

3 cups flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk
1 1/2 cups sugar
3 tsp cinnamon
2 sticks butter

• Preheat oven to 350 degrees
• In large bowl, stir flour baking powder, salt, and ground nutmeg together. Set aside
• In a separate bowl, cream together the shortening and 1 cup of sugar.
• Then add eggs and mix again.
• And flour mixture and milk alternately to creamed mixture, beating well after each addition.
• Fill prepared muffin pans 2/3 full and bake at 350 degrees for 25 minutes.
• In a bowl, melt 2 sticks of butter. In a separate bowl combine remaining sugar and cinnamon.
  
• Dip baked muffins in melted butter, coating thoroughly, then coat with sugar and cinnamon mixture.
• Serve. Eat. Swoon.
  

And yet another......

....kitchen

I am trying to convince Micah
to build me storage shelves like this.

Another kitchen....

...that I love.

Kitchens are my favorite
part in a home.

found via: Inside A Black Apple

Galette

Butternut Squash and Caramelized Onion Galette

Micah was having dinner
with some friends
the other night,
so I took advantage
of being able to cook
a "Jenn Meal"

Basically
a "Jenn Meal"
is something that
Micah would
gag at the thought
of eating....
but that I would
enjoy greatly.

So if you like both
Butternut Squash
and
Caramelized Onions...

here is the recipe!

Butternut Squash and Caramelized Onion Galette

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
1/4 cup fontina cheese, grated
2/3 cup parmesan cheese, grated
1 1/2 teaspoons chopped fresh sage leaves

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

Irises

Beautiful flowers...

from my beautiful friend
and sister-in-law to be.

Thank you Danielle.

1930's and a Circus

I finished this book last night.

The story is told through the life of a boy who in 1932, right in the heart of The Depression, joins a "Barnum and Bailey"-like Circus.

When I saw it in the bookstore I was instantly fascinated.

I read it in 4 days.

It is a good book and I very much
recommend it.