Cookie Dough Cupcakes

Yep I said cookie dough cupcakes. I saw this recipe and HAD to make it. I read all the reviews and there seems to be 2 complaints: they are dry and the cookie dough cooks instead of being raw dough. Well I fixed the dry problem and think I eventually fixed the raw issue, but I will have to make them again. See the last 2 pictures? The one at the bottom is putting the dough top and center, the one with the hole in it was from me pushing the raw dough into the batter which worked much better. Next time I might try putting the dough in first then the batter.

I didn't use the actual original recipe, just the concept. So here is my version:

Cookie Dough Cupcakes
Yield: 24 cupcakes

Cookie Dough:

Make one recipe Nom Cookies but do not bake them. Instead take a small cookie scoop and fill it just barely full and place on a pan. Repeat 23 more times. Freeze at least 2 hours (I froze them overnight).

Batter:
-1 box Devil's Food cake mix (or whatever flavor you like)
-1 small box chocolate pudding and pie filling (I think it is around 3 oz)
-4 eggs
-1 cup water
-1/3 cup veggie oil

Mix all the ingredients together. Preheat the oven to 350. Line a muffin tin with paper muffin cups. It is probably best to do this in 2 batches of 12 so that the oven will bake properly. Fill each cup 2/3 full of batter. Press a frozen dough ball into the middle of the batter and push all the way down. Or try 1/3 batter, add the dough, 1/3 batter... see if that works better. Bake in the oven for 16 minutes. If you bake it too long, the dough will cook ruining the point of this recipe. Cool for a few minutes before removing from the pan to cool completely. After fully cooling, frost.

Frosting:
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. You may want to refrigerate this for a little while to try and firm it up a bit. Put a big blog in a Ziploc sandwich bag, cut off a small corner and use it like a piping bag to get the frosting on there.

I really like these cupcakes refrigerated. Plus with the halfway raw dough and the cream cheese frosting, you should probably serve these immediately or refrigerate them anyway.

Apple PB Cookies

These are tasty and almost healthy! You definitely need to eat these within 24 hours or they will fall apart from the moisture content. I actually cut the recipe in half and made like 10 cookies (yes I cut an egg in half haha). I found this recipe at Pennies on a Platter



Apple PB Cookies
Yield: About 2 dozen

1 stick softened butter
1/2 cup granulated sugar
1/4 Cup packed light brown sugar
1/2 Cup creamy peanut butter
1 egg
1 teaspoon vanilla

1 1/2 Cups all purpose flour
3/4 Cup granola clusters (Or Just Bunches cereal, I would add more next time)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Cup diced apples, about 1/4 inch, I used granny smith

1/2 Cup sugar to roll cookies in

Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until light mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.

In a large bowl mix together the flour, granola, baking soda and salt. Slowly mix into the wet ingredients following the apples until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto a silpat or parchment lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 8-9 minutes, cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack