Hey, hey, it's a cupcake!

And a sneaky one with a twist, at that. Look!


You see it? It's got a chocolate chip cookie bottom. Mmm... now that's decadent. And soooo easy.


Just make up a batch of chocolate chip cookie dough and put about a half-inch layer of dough in the bottom of your well-greased cupcake tin. Cover the cookie bottom with cake batter (I used a homemade funfetti for these cupcakes.)


Bake at 350 until a toothpick comes out clean, and voila! You've got a cutie patootie cookie bottomed cupcake that turns out of the tin like a charm. If you look closely, you can see the very subtle line between the cookie and the cake.

I made just a few of these with some leftover ingredients as an experiment, but it worked so well that I'm excited to try it out with different flavor combinations. Like... a gingersnap bottom and a creamy peach cupcake. Or... a chocolate chip/oreo bottom and a cookies and cream cake. OR... an oatmeal cookie with a bright, strawberry cake.

Oh... this is just too good. If you'll excuse me, I'll probably be thinking about combinations for the next few days. Hmm... What combo would you try?

Cheating on ice cream with...

this guy?

Yap. And it's delicious.


Take a few frozen bananas, slice them up, toss them into a food processor (do as I say not as I do, the personal blender sucked for this task) with a dollop of Nutella (optional), and blend.


Voila. Frozen treat that you won't believe is just... fruit. Well... and Nutella. But Nutella is a fruit too, right?

Right. And since this cup of goodness is sooo ridiculously healthy, you can splurge with the toppings. Like... say...


Some of that leftover red velvet cookie dough? Yes... yes, I think that will do nicely.

Don't judge this treat by my poorly lit pictures. Go ahead and buy some bananas, peel and freeze those suckers, and try this for yourself. Next time I'm even skipping the Nutella. (o_O)