cute dots on cookies

http://bakeat350.blogspot.com/2011/05/how-to-make-flat-dots-on-cookies-works.html

http://bakeat350.blogspot.com

http://bakeat350.blogspot.com/2010/06/hot-diggety-dog-its-beer-thirty.html

frostbakeshoppe.com

http://www.frostbakeshoppe.com/cupcake-flavors.htm

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes

from TidyMom.net

For the cupcakes:

1. 3 sticks unsalted butter, at room temperature

1. 1½ cups light brown sugar, packed

1. 4 large eggs

1. 2 2/3 cups all-purpose flour

1. 1 tsp. baking powder

1. 1 tsp. baking soda

1. ¼ tsp. salt

1. 1 cup milk

1. 2 tsp. vanilla extract

1. 1 cup chocolate chips (semisweet or bittersweet)

To make the cupcakes

1. preheat the oven to 350° F.
2. Line two cupcake pans with paper liners (24 total).
3. Using the paddle attachment on your mixer, combine the butter and brown sugar.  Cream together on medium-high speed until light and fluffy, approx 3 minutes.  Add  eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
5. Alternating  add the dry ingredients to the mixer bowl with the milk on low speed,  beginning and ending with the dry ingredients, mixing each addition just until incorporated.
6. Blend in the vanilla.
7. Fold in the chocolate chips with a spatula.
8. Divide the batter evenly between 24 cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare your cookie dough filling.

For the cookie dough filling:

1. 4 tbsp. unsalted butter, at room temperature

1. 6 tbsp. light brown sugar, packed

1. 1 cup plus 2 tbsp. all-purpose flour

1. 7 oz. sweetened condensed milk

1. ½ tsp. vanilla extract

1. ¼ cup mini semisweet chocolate chips

To Make the Filling

1. Cream  butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
3. Stir in the chocolate chips.
4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

After cupcakes have cooled,  fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

For the frosting:

1. 3 sticks unsalted butter, at room temperature

1. ¾ cup light brown sugar, packed

1. 3½ cups confectioners’ sugar

1. 1 cup all-purpose flour

1. ¾ tsp. salt

1. 3 tbsp. milk

1. 2½ tsp. vanilla extract

Directions to make icing

1. Beat  butter and brown sugar with the paddle attachment on high speed  until creamy and fluffy.
2. Mix in the confectioners’ sugar until smooth.
3. Beat in the flour and salt.
4. Mix in the milk and vanilla extract until smooth and combined.

Frost cupcakes using a pastry bag and 1M tip.  Decorate with mini chocolate chips and a mini cookie.

Cheesecake ice cream

Homemade Ice Cream
Cheesecake Ice Cream Recipe

Ingredients:
1/2 pint (250ml) double (heavy) cream
1/2 pint (250ml) sour cream
6 oz (150g) cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2oz (50g) grated milk chocolate

Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the double (heavy) cream.

Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours.

Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Sour cream enchiladas! yum!

CHICKEN ENCHILADAS IN SOUR CREAM SAUCE  
One boned chicken, skinned, and diced
1 doz. corn tortillas
1/2 c. cooking oil
2 c. shredded Monterey Jack cheese
1/4 c. butter
3/4 c. finely chopped onion
1/4 c. all purpose flour
2 c. chicken broth
1 c. dairy sour cream
1 (4 oz.) can diced green chilies
In large bowl combine cheese, onion and chicken. Fry tortillas in large skillet, one at a time in hot oil for 15 seconds each side (spread newspaper or paper sack for draining tortillas as you cook them.) Spoon chicken mixture on all twelve tortillas, roll up and place seam side down in large baking pan.
In saucepan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilies. Cook until heated through, but DO NOT BOIL. Pour sauce over tortillas and bake at 425 degrees for 20 to 25 minutes. Serve piping hot.

Cinnamon roll pancakes
cinnamon roll pancakes
Yield: 4 servings (4 pancakes)
Prep Time: 25 min
Ingredients:
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:
1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Source: RecipeGirl.com