Like, totally, 100%, no mistaking that I am 26 today.
Excuse me while I go turn the world clock back a few years.
My husband always gives me a hard time because I am older than him. Literally people, five measly months! FIVE MONTHS! But for those five months, he takes every advantage of telling me I am aging more than he is, gonna be in the old folks home before him, and starting to get gray hairs (which is totally a lie, we ALL know my hair is pink!)
So I decided that we are going to switch birthdays, and not only does he get to have my birthday, but he can also have his own birthday, so he ages twice in one year, and I will forever stay 25. I think that is totally fair.
Except for the presents.
If you decide to send me presents this year, just go ahead and address them to me, but say Happy Birthday Matt, or Mr. Carla's Confections, or Old Man. Any of those names will work, but remember the presents go to ME.
My mom is up here visiting us this week, for
I really love being in the kitchen with my mom. We don't get a lot of chances to do it anymore, and to be honest, I didn't really care to be in the kitchen growing up. *Gaaasp*
The extent of my kitchen skills was stealing nibbles of the food before it went on the table, like bacon and cookie dough.
Isn't that why she left them on the counter in the first place? She wouldn't have left them right out in the open if it wasn't meant to be stolen by wandering hands!
No joke. (And HOW in the world did I become a food blogger?! The question still remains.)
Salty over sweets any day for me, even to this day.
Except cookie dough. Put that stuff in front of me, and it'll be gone before you can say "Matt has more gray hair than Carla even though he is five months younger than her"!
Then of course you will snicker, and in that time I will eat another batch of cookie dough.
Cookie dough, BBQ sauce and bacon. The three foods I cannot live without. But don't mix the three. That could lead to disaster.
Since one of the only desserts I ate growing up was raw cookie dough, I thought it befitting to make cookie dough cupcakes with my mom for my birthday. Kinda like reminiscing about the old times when she would make the cookie dough, form them into rounds to bake, stick them on the cookie sheet, turn to grab more cookie dough and turn back to find that all the rounds she already formed were somehow missing.
I am still thinking of an alibi for those nights.
I appreciate it!
makes 12 cupcakes
for the cookie dough:
- 1 1/8 cup flour
- 1/4 tsp baking soda
- 1 stick (1/2 cup) salted butter, softened
- 3/8 cup white sugar
- 3/8 cup brown sugar
- 1/2 tsp vanilla
- 3 Tbsp milk
- 3/4 cup mini dark chocolate chips
- 1 stick (1/2 cup) plus 1 Tbsp butter
- 1/2 cup plus 1 Tbsp white sugar
- 2 eggs, room temp
- 3/4 cup flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla
- 2-3 Tbsp milk, as needed
- 3/4 cup of reserved cookie dough (recipe above)
- 1 1/2 sticks (3/4 cup) butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1-2 Tbsp milk, as needed
- Start by making the cookie dough. Beat the butter and sugars in a stand mixer on high until creamy and fluffy. Add in vanilla and milk and beat until combined. Turn the mixer to low and slowly add sugar and baking soda. Mix until combined and then stir in chocolate chips.
- Reserve 3/4 cup of cookie dough in an airtight container and place in fridge for a little while. Form the remaining dough into 12 (1") rounds, place on a baking sheet and in the freezer. Freeze at least 2 hours until firm.
- Remove the reserved 3/4 cup cookie dough from fridge at least 30 min before needing it. Preheat oven to 350°F (180°C), and line 12 muffin tins with cupcake liners.
- In a food processor (or stand mixer), add all ingredients for the cupcakes except the milk. Beat (or pulse food processor) until all ingredients are well combined, streaming in milk as they are combining, until batter is smooth and creamy.
- Fill cupcake liners only 1/5 full with batter, then drop the frozen cookie dough rounds on top of the batter, and top with remaining batter, roughly 2/3 full. Bake for 15-20 minutes, until the tops of cupcakes are brown. Remove and let cool completely.
- While cupcakes are cooling, make the frosting by beating the butter until fluffy. Add vanilla and slowly add powdered sugar until well combined. As as much milk as needed to make creamy. Add reserved 3/4 cup cookie dough and beat until well combined.
- Pipe onto cupcakes as desired as serve.
- Make these for someones birthday :)