But as a consolation, I put something else in them. Something smooth and sweet and irresistible.
Sugar cookie dough.
If you haven't noticed, I go on ingredient kicks. A couple weeks ago it was peanut butter in my brownies. This week it is strawberries. In scones, in parfaits . . .
And now paired with sugar cookie dough and chocolate. Could it get any better?
So there is exciting thing number 1.
Exciting thing number 2 - I got my learners permit. *happy sigh* We have a trip coming up where I could get a lot of hours, but I have zero experience driving and tackling not only our super high, super big Sprinter but also big cities kinda seems like a recipe for an expensive disaster. *not happy sigh*
I'll stick with logging hours in the kitchen, creating successful recipes like this one.
Exciting thing number 3? Graduation! Yeah, I got to make two cakes (which was REALLY fun!) and have the knowledge that my friends successfully completed school, but at the same time - why is everyone growing up?! Why am I old enough to start driving and why are my friends old enough to go to college? Could we puh-lease hit rewind?
Okay, back to exciting thing number 1. If you haven't had anything exciting happen, these are gonna be it. Think about it -chocolate. Strawberries. Sugar cookie dough that doesn't have eggs and melts in your mouth. Oh, and it has strawberries and chocolate. Did I mention that already?
These are sinful. I could not stop eating them. The cold chocolate that crunches when you bite into it and the sweet fruit and the cool smooth cookie dough. Arguably the best frozen concoction I've tasted. Exciting, exciting stuff. *happy, happy sigh*
Recipe Source: The Sweet Tooth Life
Yield: 12 regular sized cups, about 36 mini cups
24 oz. melted dark chocolate chips
1 stick butter
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
3/4 cup flour
1-2 tbsp. milk
10-12 strawberries, finely chopped
In a food chopper, chop strawberries until finely chopped (or chop by hand, just a lot more time consuming.) Set aside.
For sugar cookie dough: Beat butter and sugar together until creamy. Add vanilla and salt and beat. Add flour and beat well. Add milk tablespoon at a time until desired consistency. (Don't do more than two tablespoons.)
Assembly: Line cupcake pans with cupcake liners. Melt chocolate and pour enough to coat bottom and sides of liners. Place in freezer if necessary to firm up the chocolate.
Remove pans from freezer and spread a tablespoon or two of cookie dough on chocolate and layer strawberries on top. Pour enough chocolate to cover dough and strawberries. Return to freezer for at least 30 minutes before serving.
Notes: You may or may not need more chocolate depending on if you use mini or big cupcake pans.