Inside

Hadleigh and I had a great time baking in the kitchen on Monday...I found this yummy cupcake recipe that had just enough need of an almost-four-year-old helper.

Hadleigh loves being in the kitchen with me...she's even started to stand on her stool at the sink, rinsing whatever dishes might be around. It's fun to have her helping...although baking seems to take a little bit longer :) Her favorite responsibility is lining muffin tins with the paper cups; this time I had bought some bright pink striped cups just for her, but she informed me I needed to buy more of the heart covered ones that we had for Valentines Day! She also loves to have the oven light on to keep tabs on whatever is cooking!

So this recipe is definitely good if you have a miniature baker in your home...I'll put in bold the steps that Hadleigh helped me with.

(And by the way, we didn't get around to frosting them...which was fine with me on account of the messiness and extra sugar for my children...but by all means, frost yours, even though they're still yummy without!)

Surprise Cookie Cupcakes

1 package plain chocolate cake mix

1 1/3 cups water

3 large eggs

1/3 cup vegetable oil

1 package Nestle TollHouse Refrigerated Chocolate Chip Cookie Bar Dough (the break-apart kind)

1 container prepared frosting (or homemade)

Miniature Chocolate Morsels for topping

1. Preheat oven to 350 degrees. Line 24 muffin-cups with paper liners.

2. Combine cake mix, water, eggs, and oil in large mixer bowl and beat on low speed for 30 seconds; beat at medium speed for 2 minutes or until smooth. Spoon about 1/4 cup batter into each cup, filling about 2/3 full.

3. Cut cookie dough into 24 pieces; roll each piece into a ball. Place one ball of dough in the center of each muffin cup, pressing it to the bottom.

4. Bake for 19 to 22 minutes or until top springs back when gently pressed. Let stand for 15 minutes. Remove to wire rack to cool completely. Spread with frosting and sprinkle with chocolate morsels.