Strawberry Mousse Sugar Cookie Cups

This morning Jodi sent me and email for these cookie cups.  I had saved them on my to do list to make since getting my mini muffin pan.  And since I was going grocery shopping I decided to give these a try.  And a try I did.

I believe that the mini muffin pan that was used in this original recipe is smaller than what I have.  It states to use a 1/2 tsp of the cookie dough in the cup, but that barely covered anything in mine.  So I more than doubled it!!  Craig told me not to worry because sugar cookies don’t rise!  Wrong.  They do rise and then they fall.  And I didn’t have a wooden spoon to push a pie shape into the cookie before it completely cooled.  The majority of my little cups broke apart.  There were a couple that were saved (and those are in the photo)!

The recipe itself if beyond delicious.. We still ate them and really liked them.  Getting the cookie cups to turn out is the portion I really had a hard time with.


  1. 4 oz cream cheese, room temp
  2. 1 cup Cool Whip, thawed
  3. 1 cup powdered sugar
  4. 2/3 cup chopped strawberries, plus more for garnish *optional
  5. 1/3 cup white chocolate chips
  6. 1 (16.5 oz) tube sugar cookie dough

How to Make

  1. With your electric mixer beat the cream cheese and powdered sugar together until smooth, about 30 seconds. Carefully stir in your Cool Whip. When combined fold in your chopped strawberries.
  2. Place bowl in refrigerator to chill for 2 hours.
  3. Meanwhile, spray mini muffin pan with cooking spray. Place 1 1/2 teaspoons of cookie dough into each muffin tin.
  4. Bake for 8 minutes until they are just starting to golden.
  5. Remove from oven and immediately sprinkle 4-5 white chocolate chips in each cup. The heat from the cookies will melt them. As soon as the chips are soft spread carefully in the bottom of the cookie cup.
  6. Release the cookies from the muffin tin by loosening with a knife. Let cool on a wire rack until ready to fill.
  7. When ready to fill the cups, use either a spoon or a piping bag (or ziplock) and fill each with about one teaspoon of mousse.
  8. Garnish with a strawberry slice, if desired.


Store in refrigerator after assembled or until ready to eat.

I will try these again I think.  I want to make it work and turn out the way it should!!

Have a great week.

Patricia – Two Girls Cooking


Cookies and Cups

Chocolate Chip Tarts

While I was away in Duluth this week, my tart tins arrived.  I had ordered a little cookbook to get some ideas on what kinds of mini pies or tarts I could make.   I had found a mango tart online and thought I’d give that one a try first.

However, since coming back from my mini vacation, I hadn’t gotten a chance to go to the store and buy any food!  But I did have all of the ingredients on hand for these Chocolate Chip Tarts.  So for my first attempt with my cute little tart pans, this is what I made.


1 stick butter, melted

1 c. brown sugar

1 c. half and half cream

20 whole graham crackers crushed (4 cups)

12 oz. mini chocolate chips


Mix butter, brown sugar and cream together. Add crushed graham crackers and chocolate chips. Put in mini muffin tins (tart tins).  I call these mini, but I think that mine aren’t as mini as this recipe called for.  I have six tins and they are not going to make 4-5 dozen.  I do think that I overfilled some of them and I had to cut them to make them “pretty”.  Either way, pretty or not, they tasted pretty good.

The tins are non stick so there was no need to spray them.  I had at the oven heated to 325 degrees and baked them for about 25 minutes.  If you have really mini ones, then they would cook for 12-15 minutes.  I checked with a toothpick to make sure the inside was done and let them cool completely.  The bottom of the tins have the little tray so that you can just push the cooke/tart right out.  I placed it on a plate, added some whipped cream and sprinkled with some white chocolate chips.

Nice little bedtime snack for us and we all liked it!

Have a great weekend.  I’m hoping to find that Mango Tart recipe again and make that soon.

Come back soon.

Patricia – Two Girls Cooking


Chocolate Chip Cookie Cheesecakes

I’m not sure how I stumbled upon this website called Easy Baked, but I sure am glad I did.  I found these Chocolate Chip Cooke Cheesecakes and…Oh, My, Goodness.  I didn’t even want to make them, I just wanted to eat them.  Since I didn’t have any other way but to eat them other than to bake them….here I am.

I didn’t have the mini cheese cake pan (had never heard of such a thing to be honest) but ordered one so that I could …just to make these.

My pan came UPS yesterday so off the kids and I went to get what we needed to make these.  Caleb was more excited to help me than Brooklyn was.  Which seems to be the case more often than not!

Here’s the recipe for these cute little bundles of foodie heaven.


  • One Nestle Chocolate Chip Cookie Dough Bar (the refrigerated dough that is scored into squares)
  • 8 oz. of Philadelphia Cream Cheese
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 1 (8 oz) container of Cool Whip
  • 1 c. mini chocolate chips
  • 12 mini Chips Ahoy cookies.


  • Preheat oven to 350 degrees.
  • Prepare pan by placing the metal disks into each cup.
  • Break apart 1/2 of cookie dough bar.  (This recipe makes 12 cheesecakes but the bar contains 24 cookies.  You can double this recipe and make 24 cheesecakes or just make the other 12 cookies another time.)
  • Roll each cookie dough square into a ball and put it into an un-greased cup in the cheesecake pan.
  • Bake at 350 for 12-14 minutes.
  • Cool completely.
  • Cream together softened cream cheese and sugar.
  • Add vanilla.
  • Fold in about 2/3 of Cool Whip and  1 c. chocolate chips.
  • Spoon cheesecake mixture into a large zip-top bag.  Clip a large piece of one corner off and pipe filling evenly over each crust. (Ok so I see the word pipe and I get all excited.  All I needed to do what fill a bag and snip the end.  But no, I try to put my tip on and pipe.  Dork I am…how’d I think I was getting that thick stuff out of the tip??? So I spooned it out and stuck it on that way instead.
  • Use a knife or spatula to smooth tops of cheesecakes flat across top of pan. (I misread this and thought that I had to cut after they were frozen.  Which, duh is much harder when they are frozen)
  • Freeze for about 3-4 hours (or overnight)
  • Remove from freezer, pop cheesecakes out by pushing up on the bottom of each cup. (This took a little practice for me- you have to push it up high enough to grab it by the cookie part.) This was pretty hard to get out.  I’ll say that.  The kids and I did struggle for a bit to earn our prize!!!
  • Remove the metal disk from the crust.
  • Pipe remaining 1/3 of Cool Whip on top of each cheesecake and decorate with a mini Chips Ahoy cookie.  Keep refrigerated until serving.  There was no piping for me of any sort with the whip cream. I put a spoonful on, added the cookie and ate this piece of wonder!!
  • These were definitely a try again treat for us.

I ordered a tart pan that should be here this week. I have another mini wonder I’ve found that I’m excited to make.

Happy Sunday.

Enjoy your week.

Patricia – Two Girls Cooking


Easy Baked

Chocolate Chip Cookie-Stuffed Pies

It’s 8:00pm on a Tuesday night.  Kids are in bed and I’m ready to make chocolate chip cookies.  I put my PJs and slippers on and start to grab all of the ingredients that I need.

I go to grab my sugar canister and it’s near empty.  I open my lazy susan and roll it around to find 3 bags of flour and not one bag of sugar.

I ask Craig if he’d run to the store for me since I was dressed for bed.  He said just put on a jacket, who cares!?  So I did.  Put my jacket on and ran to Target.

All I needed was a bag of sugar and another package of pie crusts.  But since I was there and it WAS getting late, I grabbed a bag of the Pillsbury chocolate chip ready to cook cookies.  Yep, I took the easy route this time.  But I think it’ll be ok with what I’m making.  With me, sometimes easier can be better!!

And speaking of Target…who can run to that store and just get what you need?  I saw THE cutest cookie pans and had to get them.

I don’t have any of the silicone baking sheets.  When I saw some shaped like an Easter bunny I thought that would be a great idea to melt the tie dye crayons I wanted to make with the kids (saw those on Pinterest).  That’s another post!

And then I saw Spring Treats Cookie sheet with flower, egg, and bug shapes, I knew I’d be making some cute sugar cookies.  And so then when I saw the colored sprinkles of sugar, well…those had to mine as well.

So my “three” item adventure in my PJs and slippers turned out to be a bit more.  But more fun will be had!!


1 box Pillsbury® refrigerated pie crusts, softened as directed on box

8  Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package)

8 milk chocolate candy drops or pieces, unwrapped – I got Dove mini bars and Hershey’s chocolate pieces

1 teaspoon sugar – I used White Sparkling Sugar


1  Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust.

2  Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar.

3  Bake 10 to 12 minutes or until golden brown.

I made the rest of the pre-made cookies since I only used 8 of them!!

We still have some of the Pumpkin Muffins left over from the other day, but these were calling someone’s name in my house!

Have a great rest of the week.

Patricia – Two Girls Cooking

Nutritional Information

  • 1 Serving (1 Serving)Calories 510(Calories from Fat 250),Total Fat 27g(Saturated Fat 11g,Trans Fat 3g),Cholesterol 20mg;Sodium 450mg;Total Carbohydrate 63g(Dietary Fiber 0g,Sugars 25g),Protein 4g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 4.00%;Exchanges:1 Starch;0 Fruit;3 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;5 1/2 Fat;Carbohydrate Choices:4;*Percent Daily Values are based on a 2,000 calorie diet.



Brickle Drop Cookies

I haven’t baked much since the holidays are over so when I went to the store this weekend, I saw a bag of Heath Toffee bits, I thought I’d give them a try.  The recipe looked very similar to chocolate chip cookies.  I’ve gotten those down without being afraid of burning or failing!

These were pretty easy to make and pretty good as well.


1 cup (2 sticks of butter – I used organic unsalted butter), softened

1 cup sugar                                                    3 1/2 cups all purpose flour

1 cup packed light brown sugar              2 tsp baking soda

1 tsp vanilla extract                                    2 tsp cream of tartar

1/2 tsp salt                                                    1 pkg (80z) Heath bits of brickle toffee bits

3 eggs

1.  Heat oven to 350 degrees.  Lightly grease a cookie sheet.

2.  Beat butter, sugar, brown sugar, vanilla and salt in a large bowl until blended.  Add eggs and beat well.

3.  Stir together flour, baking soda and cream of tartar; gradually add to butter mixture until blended.  Stir in toffee bits.

4.  Drop by heaping teaspoons onto prepared cookie sheets.  Bake 8-10 minutes or until lightly browned.   Cool lightly; remove to wire rack (I don’t have one yet!).  Cool Completely.  Makes about 8 dozen cookies.



I warmed some caramel in the microwave and poured it over some of the cookies as well.

Nothing too difficult for these.  It made quite a bit of cookies.  And I ate quite a few more than I should have as well.  I think I can have a few cookies more than I’m supposed to in moderation on some days.

Happy Monday!

Patricia – Two Girls Cooking Blog



This is the last batch of cookies that I planned on making before coming up with which one to bring to the cookie exchange.  But I’m truly not happy with these.  The recipe that was given to me to make these cookies were called “Caramel Fudge Turtle Cookies”.  I’m not a huge fan of pecans, so I decided to change the topping to a Hershey’s kiss.  But as you can see from the picture, the colors are working together at all. So this little baking adventure will be put as the fun over night play date that Brooklyn had!!  Brooklyn had a friend spend the night so I did have some help from the three little ones.

Little Kitchen Helpers

 Here’s what you need for these cookies:

pouch Betty Crocker® Sugar Cookie Mix

Butter and egg called for on cookie mix pouch

2 tablespoons Gold Medal® all-purpose flour

12 caramels, unwrapped

1 tablespoon milk

1 cup hot fudge topping

36 Pecan halves

The mixer

Look what we did!

Here’s what you do:

Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.

Rolling it out

Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.

Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Since I had the red and white Hershey’s kisses, I melted some white chocolate chips in the microwave and added some red food coloring.  I thought this might help with the “look” of the cookie.  Just not happy with how they look.  We ate them.  They taste good.  But just not what I wanted for the cookie exchange.

So far the fudge has the lead in this contest.  We’ll see if I find one more I can bake before I need to decide.


As for this round…we had fun baking together!  The kids got to help bake.  And even though Nana isn’t happy with these, the kids sure are.  So for today, the best part was having fun together!

Happy weekend.

Patricia – Two Girls Cooking

Raspberry Thumbprint Cookies

 With Christmas approaching faster than I’d like and the cookie exchange even closer, I did more baking tonight.   These turned out to be a bigger hit than the Apricot Cookies last week.  Dare I say that I got an email from Betty Crocker today and found these on the site?  Do I say that I made the sugar cookies that came out of a bag  Yep, the mix sure did.  I know that Jodi has a recipe on our site for sugar cookies that she made for the holidays, but I wanted to see how these would turn out before attempting them with the homemade dough first.

Before I even got the 2nd pan in the oven there were only 5 left out of the 12 that came out.

I put the 2nd pan in the oven and Brooklyn couldn’t wait for them to come out!

When Craig ate the first cookie, he asked me what I did different from the cookies I had made last week.  I wanted to giggle a bit and tell him not much.  But the Betty Crocker bag was on the counter!  So I picked it up, showed him..he said he was going to tell on me that I didn’t make these by scratch if I brought them to the exchange.  Go ahead Mr. Craig, I already told Mary I may use this recipe and she said it was fine! Ha!

If you’re looking for ideas for baking cookies for the holiday visit Betty Crocker, there are many more to choose from.  And more that I may be trying before Santa comes for a visit to our house!!

These were super easy.  They were really good (I ate at least 4 of them myself).  I even used a jelly that had less sugar added and you can’t even tell the difference.  Though I’m not sure at this point in time it really matters!!


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons Gold Medal® all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired (I only had pink so I left this out).
  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
  • Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
  • In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
Happy Holidays to you and yours.  I am am actually having a good time trying to find what I’m going to bring to this party.  Some may turn out and some might not. But either way the kids and I are having a good time.  
Have a great week.
Patricia – Two Girls Cooking