What a fun, whimsical cupcake! I used premade dough to save time. I bought the "mini" cookie dough, so it was already portioned to perfect size for dropping into the cupcake batter. Based on earlier reviews, I was very careful to keep a close eye on the cupcakes while baking. I took them out after 16-17 minutes, and even though they looked slightly underdone, they ended up perfectly done - the cookie dough center was still doughy enough inside. Delish! I topped it with a bit of vanilla buttercream, and a teeny-tiny chocolate chip cookie (had to use the extra dough somehow!)... so cute :)

Reviewed On: Jul. 12, 2009

This "quiche" was delicious! My husband doesn't like pie crust, so I thought that the has brown crust would be a good change - it was fantastic! It crisped up nicely, and was a great update on a classic crust. I added extra black pepper and a little bit of cajun blend to the hash browns. I omitted the mushrooms and added extra ham and bell pepper to make up for it. This was a perfect Mother's Day Brunch entree - but I wish I had doubled it! Our group of 5 polished it off in no time...

Reviewed On: May 16, 2008

The only reason I'm not rating this recipe higher is because I think it is definitely best to make significant adjustments. Here is what I do: 8 oz cream cheese 1 c. whipping cream 1/4 -1/2 c powdered sugar (depending on how sweet I want it - adjust to your preferred sweetness). 1/8 tsp salt 1 tsp vanilla I whip the cream in my kitchen aid mixer, then put that in a separate bowl. I then blend the cream cheese until smooth, adding the whipped cream back in a little at a time. Mix with other ingredients until well combined. I always chill it for a little bit before using, and it is stiff enough for decorative accents around the edges of the cake -yum!!

Reviewed On: Dec. 7, 2007