Chocolate Chip Cookie Dough Cupcakes with Classic Vanilla Buttercream Frosting

Cookie Dough recipe:
  • 2 sticks unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 4 Tablespoons milk
  • 1 Tablespoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
Cupcake recipe:
  • 3 sticks unsalted butter, softened
  • 1 1/2 cups brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla
Classic Vanilla Buttercream Frosting: 
  • 2 sticks unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 3-4 Tablespoons half & half (or milk)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  1. To make Cookie Dough: Combine butter and both sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in chocolate chips. Scoop about 1.5 tablespoons of dough at a time, and shape into balls. Place cookie dough balls on a parchment or foil lined baking sheet. Cover with plastic wrap and freeze overnight. (I froze mine for 24 hours)
  2. To make Cupcakes: Preheat oven to 350 degrees. Line two cupcake pans with paper liners (24 total) In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, beating well after each addition, and scraping down the sides of bowl as needed.
  3. Combine the flour, baking powder, baking soda and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Blend in the vanilla.
  4. Fill the cupcake liners about 2/3 full with the cupcake batter. Place frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 minutes.
  5. To make frosting: Place butter in a large mixing bowl. Beat on medium speed until creamy. Slowly add in a powdered sugar one cup at a time, beating on medium speed until smooth. Pour in half & half, salt and vanilla, and continue to beat until smooth and combined.
  6. Frost cooled cupcakes and sprinkle with mini chocolate chips. Makes 24 cupcakes.
*Note: Be sure to only fill cupcake liners 2/3 of the way full with the batter. You dont want the cupcakes over-flowing while they bake. You may have a little bit of batter left over after filling all 24 cupcake liners *

Salted Caramel-Chocolate Dump Cake

  • 1 small (3.9 ounce) package instant chocolate pudding
  • 1 1/2 cups cold milk
  • 1 box Betty Crocker SuperMoist Devil’s Food cake mix
  • 1 1/2 cups chopped caramels
  • coarse sea salt for sprinkling
  • 1 cup semi-sweet chocolate chips
  • whipped cream, for serving (optional)
  1. Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.
  2. In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
  3. Add cake mix ONLY and stir until thoroughly combined.
  4. Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
  5. Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
  6. Remove cake from oven and let cool on a cooling rack.
  7. Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
  8. Serve cake with a dollop of whipped cream, if desired.
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Loaded Baked Potato And Chicken Casserole

  • 3 - 4 medium russet potatoes, scrubbed and diced
  • (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces
  1. Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
  2. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
  3. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.
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Better than Sex Chex Mix

  • 8 cups Chocolate Chex® cereal
  • 3/4 cup packed brown sugar
  • 6 tablespoons butter or margarine
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon baking soda
  • 1 cup Reese's Peanut Butter Cups, MINI size
  • 1 cup MINIATURE marshmallows
  • 1/2 cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)
  • 1 Tbsp heavy cream
  • 1/2 cup MILK chocolate baking chips (or more if you're a huge chocolate fan)
  • 1/2 cup vanilla (white) chocolate baking chips
  • 1 tsp coarse sea salt
  1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
  2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
  3. Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
  4. In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency). Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
  5. Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!
  6. DESSERT IDEA: Create parfait desserts by layering Chex mix and lightly sweetened whipped cream!
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Holly Jolly Jelly Shots

  • 1 3-ounce box cherry gelatin dessert
  • 1 3-ounce box lime gelatin dessert
  • 3 packets unflavored gelatin
  • 1 14-ounce can sweetened condensed milk
  • 1 1/2 cups vanilla vodka
  • 36 dollops whipped cream (for garnish)
  • 36 mint leaves (for garnish)
  • 72 small red candies (or 36 if using just one for garnish)
  1. Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
  2. For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
  3. To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
  4. Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
  5. When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
  6. Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.

Christmas is coming!!

DIY Projects

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DIY Crochet!

Alpaca Your Wrap - free #crochet pattern on Moogly!

Crochet stars

Slouchie Crochet Hat 

Beautiful crochet flower: free pattern 

Crochet Cables Free Pattern

Buffalo Cauliflower

  • 1 head cauliflower
  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup buffalo sauce
  • 1 tablespoon butter, melted
  • 1 container Yoplait Greek 100 plain yogurt
  • 1/2 cup blue cheese
  • 2 cups carrots and celery (for serving)
  1. Preheat oven to 450 F.
  2. Break or cut the cauliflower into florets.
  3. In a large bowl, whisk together the flour, buttermilk, garlic powder and salt. Whisk until mostly smooth. Gently add the cauliflower florets to the bowl and toss to combine. Transfer to a baking dish and bake for 18 minutes. Check at the 15-minute mark.
  4. In a different bowl, whisk together the melted butter and buffalo sauce. Once the cauliflower is baked, pour the buffalo sauce over the cauliflower and lightly toss to coat. Stick back in the oven for 5 to 8 minutes.
  5. In the meantime, in a small bowl, whisk together the yogurt and blue cheese. Add a tablespoon of water to thin it out, if needed. Season with a small pinch of salt and pepper.
  6. Serve buffalo cauliflower with blue cheese dip and sliced carrot and celery sticks!

Squash Crusted Asparagus Quiche

  • 13 ounces, weight Asparagus
  • ½ Small Yellow Onion
  • 2 cloves Garlic
  • 1 teaspoon Olive Oil
  • 5 Eggs
  • 1 cup Milk
  • 1 cup Swiss Cheese
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 3 cups Cooked Spaghetti Squash (1 Small Squash)
  1. Preheat oven to 400ºF.
  2. Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.
  3. Whisk together the eggs, milk, cheese, salt, and pepper.
  4. Grease a pie pan. Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust. Pour the egg mixture into the pan. Add the asparagus, onion, and garlic on top of the egg mixture; be sure it sinks in.
  5. Bake for 40 minutes until quiche is firm. Enjoy!

Crochet for girls!

Crochet Motif Dress, with motif charts and photo tutorial

Crochet Lacy Wrap


Beginner Crochet Leg Warmers 

Colorfully Modern Cardigan

Vest - free pattern 

Amazing Places

Hot air balloons flying low over the Rio Grande River just after sunrise, Albuquerque International Balloon Fiesta, Albuquerque, New Mexico, USA.

The Conservatory Garden at Central Park in New York City

Moonlit city streets in Prague ~ Czech Republic 

Venice, Italy ~ the floating city! 

Strasbourg, Alsace, France

Crispy Cheddar Chicken

  • 4 breasts chicken, boneless and skinless
  • 2/3 cup milk
  • 3 cups cheddar cheese, shredded
  • 2 cups Progresso Italian Breadcrumbs
  • 2 tablespoon butter, melted
  • 1 can (18 ounce) Progresso Creamy Three Cheese cooking sauce
  • 1 tablespoon fresh parsley, chopped
  1. Preheat oven to 400 degrees. Cut each breast of chicken into 3 pieces. Dip each piece into milk, then cheddar cheese, then Italian breadcrumbs. Place on a parchment-lined baking sheet. Cover with foil.
  2. Bake chicken in preheated oven for 25 minutes, then remove foil, baste with melted butter, and cook 10-12 additional minutes, or until chicken is cooked through and coating is golden brown.
  3. While chicken is cooking, place the Progresso Cooking Sauce into a small saucepan and simmer until reduced in half.
  4. Remove chicken from oven and place on platter. Spoon sauce over chicken. Top with fresh parsley. Serve and enjoy!

Mini Samoa Bundt Cakes

  • 1 box Betty Crocker chocolate fudge cake mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 eggs1/4 cup caramel sauce
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 8 ounces (1 package) cream cheese, softened
  • 1/2 cup caramel sauce
  • 4 cups powdered sugar
  • 3 cups sweetened coconut flakes
  • 1 cup chocolate chips

  1. Heat oven to 350 degrees F (325 for a dark or nonstick pan). Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside.
  2. In a large bowl, beat together cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour batter evenly into prepared Bundt pan cups. Bake cakes until a toothpick inserted in the center comes out clean, about 20-25 minutes.
  4. Remove cakes from oven; cool 10 minutes, then invert onto a cooling rack. Using the back of a spoon, poke a few holes in the top of each cake, being careful not to poke all the way through the bottom. Carefully pour about a teaspoon of caramel sauce over the top of each cake; let cakes cool completely and caramel soak in.
  5. Meanwhile, make the frosting: In a large bowl, cream together butter and cream cheese. Add caramel sauce and powdered sugar; beat until smooth. You may need to add more powdered sugar to get the correct consistency for frosting.
  6. Frost fully cooled cakes with frosting. Heat oven to 350 degrees F; place coconut flakes on a rimmed baking sheet and toast, stirring occasionally, until a deep caramel brown. Let cool completely, then use your hands to pat the coconut flakes onto each frost cake; cover completely.
  7. Place chocolate chips in a small, microwave-safe bowl. Microwave 30 seconds, then stir; melt another 10 seconds at a time until chips are fully melted. Pipe melted chocolate onto cakes in lines so they look like Girl Scout Samoa cookies.

DIY gifts for christmas

Hot Cocoa Mix Ornaments

  • 1 single serving package instant hot chocolate mix in the flavor of your choice... all of the varieties I used are premade from various brands
  • 1 clear plastic fillable ornament- I suggest finding one that is food safe
  • Sprinkles
  • chocolate chips (or white chocolate chips/ mint chips etc.)
  • Jet-Puffed Mallow Bits (Kraft Brand- usually can be found by hot chocolate mixes)
  • tag or note on how to make the hot chocolate (mix with 8 oz. hot water)
  • mug is optional
  • candy cane or chocolate spoon is also optional
  1. Start with a clean ornament and take the top off. Fill each ingredient into the ornament using a funnel. Start with the hot cocoa mix, then sprinkles, then chocolates and then the mallow bits. Put top back on. You will need to deliver these standing upright or wrap the top with plastic wrap to keep contents inside. It's ready to go. Just gift it alone or with the other items recommended! Easy and fun!

DIY Wreath Gift Tags

Flower-Wrapped Favors


Homemade christmas wrapping paper...would be so cute to do with little Eva's finger prints! 

Such a fun candy wreath to make for your own home or for neighbors. it looks great AND tastes great, too! 

Cute Crochet

Teenage Mutant Ninja Turtle

Chocolate Pie 

Ice cream with style (no instructions)

Elmo sesame street free crochet pattern muppet toy stuffed

Sweet Pup Crochet Pattern 

Earth Day Cupcakes

  1. Prepare a white cake mix.
  2. Divide your cake batter into 2 bowls.
  3. Color one bowl of batter green, and the other blue.
  4. Line your cupcake pan with baking cups.
  5. Alternating colors, drop spoonfuls of batter into the cups.
  6. Bake your cupcakes and let them cool.
  7. Cut off the tops.
  8. Press a small heart-shaped cookie cutter into the center of the cupcake.
  9. Use a spoon to scoop out the cake inside the heart,
  10. and eat the scraps.
  11. Fill the heart-shaped cavity with red frosting.
  12. Replace the cupcake top and enjoy! 

Macaroni & Cheese Stuffed Prosciutto Cups

  • 8 ounces elbow macaroni
  • 6 very thin slices prosciutto (about 3 ounces)
  • 3 tablespoons unsalted butter
  • 1/4 cup panko
  • 1 tablespoon plus 2 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1 1/2 cups shredded Monterey Jack cheese (about 4 ounces)
  • 3/4 cup shredded sharp cheddar cheese (about 2 ounces)
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt, plus more for salting the pasta cooking water
  • 1/2 teaspoon freshly ground black pepper
  1. Heat the oven to 375°F and arrange a rack in the middle.
  2. Bring a large saucepan (about 4 quarts) of heavily salted water to a boil over high heat. Add the pasta and cook according to the package directions. When the pasta is al dente, reserve 1/4 cup of the cooking water, then drain.
  3. Meanwhile, cut the prosciutto in half crosswise. Place 1 slice in each well of a 12-well muffin pan, pressing the prosciutto evenly into the bottom and up the sides of each well; set aside.
  4. Melt 1 tablespoon of the butter in a small frying pan over medium heat until foaming. Add the panko and cook, stirring occasionally, until light golden brown, about 4 minutes. Remove the pan from the heat and set aside.
  5. While the pasta is draining, rinse the saucepan and wipe it dry. Melt the remaining 2 tablespoons of butter in the saucepan over medium-low heat until foaming. Add the flour and whisk until smooth. Cook, whisking occasionally, until the flour has darkened slightly in color, about 2 to 3 minutes.
  6. Add the milk very slowly, whisking it into the flour-butter mixture. Continue cooking, whisking constantly to smooth out any lumps, until the mixture simmers and thickens, about 6 to 7 minutes.
  7. Remove the saucepan from the heat. Add the reserved pasta water, cheeses, mustard, measured salt, and pepper and whisk until the cheese has melted and the mixture is smooth. Add the drained pasta and stir to combine.
  8. Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko. Cook until the edges of the mac ’n’ cheese cups are bubbling slightly and the tops are light golden brown, about 25 to 30 minutes.
  9. Remove the muffin pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups. Serve immediately. 


Wrap yarn around a letter made out a wood letter for a cute sign in the home! :)

Home made snow globes, going to make these as Christmas presents for the kids this year. 

DIY Tutorial: Home / DIY Canvas Flower With Scrapbook Paper  

YES - this is the ORIGINAL Tutorial on how to make those big giant photo prints for super cheap - awesome 

Wow Crochet!

Light and Lacy Shawl

Crochet Snowflakes 

Step-by-step tutorial: Crochet a set of rainbow nesting baskets. 

Lamp crochet (no instructions)