Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

Directions

Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Snickers Caramel Cheesecake Cookies

2 Cups chopped Snickers Bars
2 1/2 Cups graham cracker crumbs
2 Tablespoons granulated sugar
5 Tablespoons melted butter
2 8oz packages softened cream cheese
1 Cup granulated sugar
2 eggs
1 Tablespoon pure vanilla
3 Tablespoons caramel sauce

1. Preheat oven to 350 degrees F. Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each muffin top pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.

2. In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 Cup of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheescake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!

12 individual cheesecakes

http://www.stumbleupon.com/su/1Dhqcm/picky-palate.com/2010/07/08/snickers-caramel-cheesecake-cookies/

Chocolate-Peanut Butter Refrigerator Cake

2 1⁄2 cups heavy (whipping) cream
1 bag (10 oz) peanut butter chips
18 whole chocolate graham crackers
Recipe Preparation
1. Heat 2⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.

2. Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.

3. Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.

4. Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.

More amazing yummy cakes at www.womansday.com/Articles/Food/Recipes/8-No-Bake-Summer-Cakes.html

Orange-Raspberry Dreamsicle Cake

2 pkg (13 oz each) coconut macaroons (we used Archway)
3 cups (1 1⁄2 pt) raspberry sherbet
2 pt vanilla ice cream
3 cups (1 1⁄2 pt) orange sherbet
Garnish: pretty iced cookies
Recipe Preparation
1. Line a 13 x 9 x 2-in. pan with foil, letting foil extend about 2 in. above pan at both ends. Lightly coat with nonstick spray.

2. Line bottom of the pan with macaroons; press to flatten and form a layer. Freeze 20 minutes, or until firm. Meanwhile, refrigerate raspberry sherbet and 1 pt vanilla ice cream to soften slightly.

3. Drop spoonfuls of softened sherbet and ice cream into crust, alternating flavors and packing them down as you go. Freeze 2 hours, or until firm.

4. Repeat with orange sherbet and remaining vanilla ice cream. Freeze 30 minutes to set, then swirl surface decoratively. Freeze 6 hours, or until hard, and serve, or wrap airtight and freeze up to 2 weeks.

5. To serve: Lift foil by ends onto cutting board; remove foil. Cut in 9 bars; cut bars in half diagonally to make wedges.