Yesterday I thought I was going to be blind in one eye. I was just trying to be a considerate roommate and clean up after all the baking I had done - then, disaster struck.
I popped one of those dish wash detergent pods straight into my eye. I don't know how I did it, and if you asked me to do it again I could never manage it - but it happened, and it hurt. Really really badly.
So instead of photographing Halloween stuff like I was supposed to be doing yesterday, I spent most of the day flushing out my eye and complaining about how much it hurt.
As it turns out, I am fine. There is no chemical burn or blindness (which is what the internet told me would happen). It's just a little irritated, which to be honest is probably from all the aggressive flushing I was doing.
Moral of the story, washing dishes can be dangerous. Avoid it at all costs. What you should do though, is bake these Mini Confetti Chocolate Chip Cookie Cakes. When I started baking in high school cookie cakes were one of my favorite things to make. It was the best of both worlds - cake and cookies! So I took one of my old time favorites, and added a little Sprinkles for Breakfast flare! Enjoy!
Mini Confetti Chocolate Chip Cookie Cakes
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup light-brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups semisweet chocolate chips
- 1/4 cup sprinkles
- 1/2 cup salted butter
- 1 3/4 cup powdered sugar
- 1/2 tsp milk
- 3/4 tsp vanilla extract
- Food coloring
for the cookies
- Preheat oven to 350 degrees and prepare a muffin pan with non stick cooking spray.
- In a medium bowl, whisk together flour, salt and baking soda. Set aside.
- In a stand mixer with a paddle attachment, combine butter and sugars on high speed. Mix until light and fluffy.
- Reduce the speed and add eggs and vanilla. Mix until everything is combined.
- Add flour mixture and mix until just combined.
- Stir in chocolate chips and sprinkles.
- Place about 1 1/2 tablespoons of dough in each muffin cup. Press dough down with the back of a spoon.
- Bake for 10 minutes and then place muffin tin on a cooling rack.
- Once they are cool, remove cookie cakes. (You may need to use a knife or a fork on the rim of the cookie cake to help you get them out.)
for the frosting
- In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
- Add powdered sugar, milk, and vanilla and mix until light and fluffy.
- Tint frosting with food coloring. Place in pipping bag fitted with a star tip and decorate!
*Makes 36 Mini Cookie Cakes
*Recipe adapted from Martha Stewart