Monster Cookie Dough Cupcakes

I’m on Pinterest minding my own business and BAM, I come across this suckers. Do you see how delicious those cupcakes look?! Anyways, courtesy of Something Swanky here is the recipe to remake these bad boys. Check out the site for more recipes that have step-by-step instructions (that include pictures) on fun recipes and check out the recipe below:

For the Cupcakes:

  • 1 Tbsp. Peanut Butter
  • 1 Tbsp. Butter
  • 1/4 c. Flour
  • 2 Tbsp. Sugar
  • 1 Egg White
  • 1/2 tsp. Baking Powder
  • pinch of salt
  • 1 1/2 Tbsp. Milk
  • a teensy splash of vanilla
  • a small handful of Chocolate Chips

For the Cookie Dough Frosting:

  • 2 Tbsp. Peanut Butter
  • 2 Tbsp. Margarine or Butter (softened to room temperature)
  • 2 Tbsp. Flour
  • 2 Tbsp. Brown Sugar
  • 1/2 c. Oats
  • 3/4 c. Powdered Sugar
  • 2-3 Tbsp. Milk
  • a handful of plain M&Ms
  • a handful of Chocolate Chips


For the Cake
1. Melt butter in the microwave for 10 seconds.
2. Mix in the rest of the ingredients until your batter forms.
3. Bake in cupcake liners at 350 for 19 minutes. Let cool.For the Cookie Dough Frosting:
1. Using a fork mix together the butter, peanut butter, and 1/4 c. powdered sugar.
2. Add 1 Tbsp. milk. Whisk with the fork until it’s pretty smooth.
3. Add the remaining powdered sugar (1/4 cup at a time, mixing after each addition), the brown sugar, and the flour. Add milk as needed to help with the consistency.
4. Stir in the oats (you can use more or less depending on your preferences), M&Ms, and chocolate chips.
Enjoy xo!

Cinco de Mayo Piñata Cookies

Cinco de Mayo pinata sugar cookies

Since tomorrow is Cinco de Mayo, I thought I’d share this with all of you. While on Pinterest I came across this super cool cookie recipe. This recipe comes from She Knows and they give you the step by step instructions on how to make these cookies. It does involve it set overnight, but still…look how cool they look. Check out their site and the recipe below:


  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup butter
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 5 cups flour
  • 1 tablespoon vanilla
  • Mini M&M candies
  • 1/2 cup powdered sugar (frosting)
  • 2 teaspoons milk (frosting)

1. Make The Dough: Cream sugars with butter. Beat in eggs. Add oil. Combine dry ingredients together, and then gradually add them to the mixture. Mix in vanilla and almond extract.

2. Color the dough: Split dough into five, even-sized balls and one smaller ball (this will be the black one). Add food coloring to each of the dough balls until desired color is achieved. Gel food coloring gives you more intense colors than liquid.
3. Layer the dough: Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Split all of your colored dough balls in half (except the black) and begin layering the dough in the container, starting with the black dough on the bottom. Alternate the colors so that you end up with two layers of each color by the time you’re done.
4. Wait: Cover the layered dough and freeze for four hours or overnight. This is the perfect time to conserve your creative juices for what lies ahead.

5. Bake the cookies: Remove the dough from the container and unwrap from the plastic. Cut slices, approximately 1/4-inch wide. Place them on a baking sheet lined with parchment paper. Bake them at 350 degrees F for 12 minutes.
6. Cut the cookies: Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Working in sets of three, be sure to cut two burro piñata cookies in one direction and one burro piñata cookie in the opposite direction. (Just flip your cookie cutter over.) That way, when you go to assemble them, the finished cookie will look “pretty” on both sides — because the baked, bottom sides will be hidden.
7. Create the hidden pocket: For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. I used a small square cutter, and made three cuts to get a narrow rectangle. Try to work quickly, because as the cookies cool, they are more likely to crumble or break. Let them cool on the baking sheet before you move them and remove the excess, outer cookie.
8. Assemble the pinata cookie: To assemble, take the first piñata cookie and lay it upside down so that the baked bottom is facing up. Outline the center of the piñata body with a “frosting glue” mixture of milk and powdered sugar. (I used 1/2 cup of powdered sugar and two teaspoons of milk. If you put it inside a Ziploc bag and cut off a tiny tip of the bag’s corner, you can pipe it onto the cookie easily.) Put the middle cookie on top of the frosting glue and add the M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place the opposite-cut piñata cookie on top (so that the pretty side is facing out). Let these sit and harden for at least 30 minutes before you stand them upright.9. Show off your cookie and enjoy!

Final product: pinata sugar cookie!Opened pinata cookie

Cap’n Crunch Peanut Butter Bars

I love Cap’n Crunch. I don’t know about you, but I could sit and eat an entire box (which I guess I shouldn’t say out loud. It makes me sounds like a big pig hahaha). Anyways, on Lick The Bowl Good (LOVE their blog name) they’ve posted an easier recipe on Cap’n Crunch Peanut Butter Bars. Check out their site as well as the recipe below:

What You’ll Need:
3 Tbsp Butter
30 Large Marshmallows
6 Cups Cap’n Crunch Cereal
1 1/2 Cup M&M’s (or any other treat you’d like)

1. Spray a 9 x 13 pan with cooking spray, set aside.
2. In a large pot on the stove melt butter, peanut butter and marshmallows on medium low heat, stirring occasionally (I did this in the microwave in a glass bowl).
3. Once mixture is melted and all combined, remove from heat. Add cereal and M&M’s quickly and stir quickly to well coat. As the marshmallow mixture cools will become harder to mix.
4. Pour into prepared pan. Coat your hands with a little extra butter and press down the mixture into the pan to get it as even as possible. Allow to cool completely and cut into squares.

Makes 24 bars.

Enjoy! xo