Caramel Chocolate Chip Cookie Pie

This delicious cookie pie is a family favorite! Grab a glass of milk, you will need it for this tasty treat!

To make this cookie stand out from your standard cookie, I added caramel filled chocolate morsels. Have y'all seen the Nestle Delightfulls? They come in lots of fun flavors and I couldn't resist the Caramel Chocolate Combo. Those two are always a winner in my book. I found the Delightfulls at Target and I know they carry them at Walmart too. Give them a try if you haven't yet. They are delicious and add something extra special to your desserts! If you aren't able to find the Delightfulls, you can always substitute your favorite chocolate chips. It will be delicious too, I promise! I've made this recipe many times before with chocolate chips and it tastes just as yummy.

This cookie pie tastes great the next day too! I'm not sure that you'll have much left though once you try the first piece! Enjoy this tasty recipe and let me know how you like it in the comments below.

Caramel Chocolate Chip Cookie Pie

Adapted from: Chocolate Treats

Ingredients

1/2 cup (1 stick) plus 1 tablespoon butter, melted, divided

1 cup packed light brown sugar

2 eggs

1/2 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1 1/4 teaspoons baking powder

1 package (9 ounce) Nestle Delightfulls Caramel Filled Chocolate Morsels

Hot fudge sauce

Vanilla ice cream

1. Preheat oven to 325 degrees. Lightly grease a 9-inch pie plate.

2. In the bowl of a stand mixer, beat 1/2 cup of melted butter and brown sugar until well blended. Add eggs and vanilla. Add flour and baking powder; beat until well blended. Fold in chocolate morsels using a rubber spatula or spoon.

3. Place dough into prepared pie plate. Flatten and smooth the top and bake for 30 - 40 minutes or until toothpick inserted in center comes out clean. After removing the pie, brush the remaining 1 tablespoon of melted butter over the top of the pie. Place pie plate on wire rack to cool.

4. To serve, cute pie into wedges and top with ice cream and hot fudge sauce. 



Toffee Chocolate Chip Cookies

I've taken my favorite chocolate chip cookie and jazzed it up with some toffee bits! I love toffee and chocolate together, especially when it's in a cookie.  I love a yummy cookie that you can just grab off the plate when you walk through the kitchen to do something, or even one that you just walk into the kitchen to get!  You know it's a good cookie when that happens.  These cookies last exactly 1.5 days at our house, if we are lucky! We just can't resist helping ourselves to one or maybe even ten when we walk by.  This is a very simple chocolate chip cookie recipe that I use ALL the time.  I used it here, when I made my M&M Christmas cookies, and you could do the same for any holiday.  Just choose whatever colors you like and make it your own.  Or add in toffee, or mint chips, or white chocolate chips, the combinations are endless!
Toffee Chocolate Chip Cookies
1/2 cup butter, softened
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla extract (please use the real thing, it makes such a difference)
1 1/2 cups flour
1/2 teaspoon baking soda
1 (6 ounce package) chocolate chips (I usually throw in a few extra for good measure, and 99% of the time I use milk chocolate ones.  You can't really have too chocolatety chocolate chip cookies can you?)
1/2 cup toffee bits

Cream butter, add sugar and beat on low until fluffy.  Add egg and vanilla; beat well. In a separate bowl, combine flour and baking soda.  Add to creamed mixture and beat well.  Stir in chocolate chips and toffee bits. Drop teaspoonfuls of the dough on a well greased cookie sheet and bake at 350 degrees for 10 to 12 minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely.
Yields: 2-3 dozen depending on the size of your "teaspoonful"  I tend to make bigger cookies, so I always end up with less that the "yield" amount!

As always, enjoy your delicious cookies with a big glass of milk!  And make sure that you leave a plate of them out in the kitchen, you will be back for more!

Brownie Covered Oreos and Sugared Up Sugar Cookies - Final Week of 12 Weeks of Cookies!

Can you believe that we are at Week 12 already?  I can't, it seems like just a few days ago I stumbled upon this wonderful cookie linkup.  I'm so thankful that I happened upon it on Baked Bree's blog, and I'm so thankful to Abby Sweets for putting it together.  I hope that you guys have found some great recipes to share with your friends and family, I know that I have!  Since I'm working on my Christmas cookie trays a week early, I decided to go with two new recipes this week, I couldn't pick just one!

I decided to make Brownie Covered Oreos and Sugared Up Sugar Cookies.  I found the delicious Brownie treats at Picky-Palate last week.  How can you go wrong with an Oreo dunked in brownie batter.  I'll answer that for you, you can't! :)  My sugared up sugar cookies were suppose to be more of a snickerdoodle cookie, but I goofed on the cinnamon and didn't get enough on the cookies!  Isn't it funny that when you mess up a recipe, you sometimes create something better than you were intending to make?  Sometimes, other times you get a gigantic cookie mess!  Here are the recipes:
Brownie Covered Oreos
from: Picky Palate
1 Brownie mix
1 package Oreos

Preheat oven to 350 degrees F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in bottom of a muffin pan that has been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through.  As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan).  Let cool for 5 minutes, remove and EAT!  Enjoy! Makes entire package of Oreos

My first batch turned out more cake looking then cookie looking.  I discovered on my second batch that you don't want a whole lot of brownie batter around the cookie, it's best to shake some off before you put it in the pan.  It makes it more cookie like, less muffin/little cake like!  To us these tasted best when cooled off, if you can wait that long!

Sugared Up Sugar Cookies
1 package Sugar Cooke Mix
Granulated Sugar
Cinnamon
Red and Green Sugar Crystal Sprinkles

Prepare cookie mix according to package directions.  In a small bowl, combine sugar, red and green sugar sprinkles and cinnamon (create your own proportions, use more cinnamon if you  want it to be more snickerdoodle like, or leave it out if you want just sugar cookies).  Cook according to package directions!  Deliciously crispy and fantastic!  I know it's not really a recipe, it's a package with sprinkles and cinnamon...sorry!  Just wanted to share though, because I thought they turned out really great.  And I love rolling the cookies in the colored sugar crystals rather than just sprinkling them on top - you get sprinkles on the top and bottom of the cookie and the sides! :)

Thanks for joining us along this 12 week journey.  I've discovered some really great blogs along the way and I can't wait to see what every one has in store for the new year!  Merry Christmas to each and every one of you.  May the Joy and Hope of Christmas remain in your heart throughout the coming year!



Week 12 Twelve Weeks of Christmas:

Chocolate Chip Cookies - Week 11 of 12 Weeks of Christmas Cookies

I've decided to go with a classic this week - Chocolate Chip Cookies.  I've been making this exact recipe for quite a while now.  I remember in college I had a Monday evening class, and I would always make a batch of these cookies to take with me.  My friends and I would sit in the back row eating these cookies and doing crossword puzzles.  Needless to say, we didn't get a whole lot out of the class.  One thing that I did learn is that everyone loves these cookies!  To give the cookies a Christmas look I added some red and green M&M's to the mix - so festive!

Chocolate Chip Cookies
from: Chocolate Fantasies by Southern Living
1/2 cup butter, softened
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (6 ounce) package semisweet chocolate morsels
1/2 cup or more colorful M&M's

Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy.  Add egg and vanilla; beat well.  Combine flour, soda, and salt; add to creamed mixture, beating well.  Stir in chocolate morsels and M&M's.  Using a cookie scoop, drop onto ungreased cookie sheets.  Bake at 350 degrees for 10-12 minutes.  Cool for a few minutes on cookie sheet; transfer to wire racks to cool completely.  Yields: 2 to 2 1/2 dozen cookies

I love this cookie.  It's my favorite go-to cookie when I'm in a pinch.  I always have the ingredients on hand to quickly throw some in the oven.  I made this cookie a lot in college - especially when I was having a rough day.  Make some today and share them with a friend, you'll brighten their day! :)

Week 11 Twelve Weeks of Christmas:



Andes Mint Cupcakes

I'm in love!  Yes it's true!  I'm in love with this new cupcake that was just concocted in my kitchen.  Do you know what I'm even more in love with?  My sweet hubby...I made this delightful treat to celebrate the big 3-0 today!  On the count of three everyone saw "Ahhh, that's so sweet!"  One, Two, Three!  Or just make a yucky face at the computer if you don't think it's sweet!

So there's no hiding the fact that Andes Mints are high up on my list of holiday treats.  Haven't noticed?  Check these out...Andes Mint Cake Balls and Creme de Menthe Truffles.  Seeing how popular the Andes Mint Cake Balls are, I just knew I had to experiment in cupcake form.  Generally I wouldn't use a boxed cake mix, I would use this recipe; but today I didn't have the time to whip up a from scratch batch.  It's okay to use a boxed mix when you need too, they have perfected some of those mixes so why not take advantage of it? I chose the Duncan Hines Butter Recipe Fudge for this cupcake.  I knew that I wanted something extra decadent and rich, and it seemed like the perfect match.  I let the cupcakes bake according to the package directions, let them cool for a bit and then whipped up a Mint Buttercream Frosting.  Oh.my.goodness!  I could prepare a batch of this and eat it like ice cream, it is that good people.   I almost didn't want to put it on my cupcakes, I almost sat down in front of the tv with a bowl and spoon.  Okay, that might be a little bit of an exaggeration.  That might be even a little too sweet for me! :)  After piping on the frosting, I adorned the cupcakes with Andes Mint baking chips, just to give it a little something!  One bite of these tasty treats and you will be dancing for joy.  Just make sure no one is watching, okay?

Mint Buttercream Frosting
Generously frosts 12, meagerly frosts about 18-20
Double the recipe if you are a frosting gal
Recipe adapted from:Chocylit
1 stick of butter, softened
2 cups powdered sugar
1/8 cup milk
1/4 teaspoon pure mint extract
3-4 drops green food coloring
Cream the butter with an electric mixer until smooth.  Add the powdered sugar, milk, mint extract and food coloring until nice and creamy.  Frosting will be thick enough to pipe using this recipe!

Happy Birthday C!  Another decade down, many more fantastic ones to come!

Chocolate and Peanut Butter Sandwich Cookies - Week 10 of 12 Weeks of Christmas Cookies

Raise your hand if you like chocolate and peanut butter.  That's what I thought, most of you do!  I was lurking around Pioneer Woman's site in honor of cookie week and happened upon these delights.  They are a creamy, oh so delicious peanut butter filling sandwiched between two chocolate cookies.  What's not to love?

The cookies are so quick to make, they take a little help from a box of cake mix.  The cook time for the cookies is only 10 minutes and the filling comes together in a snap.  If you are looking for a tasty treat to make at the last minute, add these to your list!
Chocolate Peanut Butter Sandwich Cookies
from: The Tasty Kitchen
Ingredients:
COOKIE:
2 Eggs
½ cup Vegetable Oil
¼ cup All-purpose Flour
1 box Devil's Food Cake Mix
Filling:
4 ounces Cream Cheese, softened
¾ cup Smooth Peanut Butter
1 teaspoon Pure Vanilla Extract
2-½ cups Powdered Sugar
3 Tablespoons Milk

For the cookies:
Preheat oven to 350ºF. Lightly whisk eggs and oil in a medium bowl. Mix in flour and cake mix until well blended. Roll into 1 inch balls and bake for 8-10 minutes on an ungreased cookie sheet. Cool completely on a wire rack.
For the filling:
In a bowl cream together cream cheese, peanut butter and vanilla. Add in powdered sugar and mix until smooth. Add in milk a little at a time until you get the desired consistency.
Spread about 2 Tablespoons of frosting onto the bottom of one cookie and then place another cookie on top.  Repeat with remaining cookies.  Enjoy!

The next time that I make these (oh there will so be a next time, maybe as soon as this batch is gone and maybe with a mint filling), I will flatten the cookies a little before they go in the oven.  I like to use a cookie scoop, but sometimes cookies retain too much of that ball shape and don't flatten out.  That happened here, so my sandwich cookies looked a little more round than they should have.  They still tasted great though and that counts for something.
The recipe says it makes 16 servings, but we all know that I never get that many.  I was able to get about 14 sandwiches and a lot of leftover filling.  I'm thinking of making a batch of brownies and putting the filling on top and then a layer of melted chocolate over that.  Does that sound fantastic or what?  Stay tuned for that experiment!
Oh and make sure you have a big glass of milk nearby, these cookies require it!

Can you believe we only have two more weeks of cookie posts?  That means Christmas is right around the corner, hooray!

Week 10 Twelve Weeks of Christmas:

Five Minute Fudge - Week 4 of 12 Weeks of Christmas Cookies!

You are not going to believe this...a five minute fudge recipe!  Yes, it's true...it does exist.    I've had this recipe for so long that I don't even know where it came from.  The poor paper has all kinds of stains on it from my whirlwind holiday baking sessions.  This is a standard in our house around Christmas time.  I also love to make it for parties and whenever I need a chocolate fix, you know what I'm talking about.  I have to admit that I don't own a candy thermometer, they scare me.  Anything that requires a specific temperature or requires me to determine if we've reached soft ball consistency is not for me.  I'm a simple gal and that's why a love this recipe.  You don't need any fancy gadgets, just a saucepan and a spoon.  This candy doesn't care what temperature it is, it just wants to be made and eaten!  Have I mentioned that it's oh so simple?  Here's what you will need:

That's it, three ingredients!  A 14 ounce can of sweetened condensed milk, a 12 ounce bag of milk chocolate chips and 1 teaspoon of vanilla!  You can add up to 1 cup of nuts if you like - I prefer mine plain and simple though.  Can it be any easier?  Start by combining all of the ingredients in a small saucepan like so:

Cook over medium low, stirring constantly for 3-5 minutes or until your fudge starts to look like this:

Pour your mixture into an 8x8 pan that has been sprayed with cooking spray:

Resist the urge to stick a spoon in and eat it right away.  I won't tell if you taste a little bit.  A little bit spilled on the board and I had to eat it!  It will level it self out and it should now look like this:

Find a spot in your overcrowded fridge (what, you don't have to make room in your fridge for new items...I do!):

and patiently wait for at least 2 hours!  After that, cut it into small squares or feel free to get fancy with cutesy cookie cutters.  I couldn't resist!

If there's any left after you share, store it in an airtight container in the fridge.  Although, I doubt it will last long enough for that.  It's so smooth and creamy with a perfect chocolate taste.  No one will be able to eat just one!
Thanks for stopping by!  Don't forget to check out what everyone else is baking this week as part of the 12 weeks of Christmas Cookies!  I have quite a few from the previous weeks that are on my "to try" list.  Can't wait to see this weeks recipes!

Week 4 Twelve Weeks of Christmas:

Creme de Menthe Truffles - Week 3 of 12 Weeks of Christmas Cookies!

Mmm...Andes mint truffles!  I am a fan of Andes mints.  I love it when they come with the check at a restaurant.  That doesn't happen very often, but when it does it's such a treat!  I saw this recipe in my Pillsbury Holiday Baking November 2006 issue and couldn't wait to get started.  I had everything I needed in the pantry.  Did I mention that I basically have the baking aisle in my pantry?  :) 

So here's what you'll need:

Creme de Menthe Truffles

1/2 cup whipping cream

1 bag (10 oz.) creme de menthe baking chips

1 cup semisweet chocolate chips

10 oz. vanilla-flavored candy coating

Heat whipping cream over low heat 2 to 3 minutes or until cream is warm.  Remove from heat.  Add baking chips and chocolate chips; stir until melted and smooth.  Cover; refrigerate 1 hour or until firm.**  Line cookie sheet with waxed paper.  Shape mixture into 1-inch balls, dusting hands with powdered sugar or cocoa if necessary**.  Refrigerate 30 minutes.  Heat candy coating as directed on package (I love the kind you can microwave, just my personal preference).  Dip 1 truffle at a time in white candy coating to coat.  Return to waxed paper-lined cookie sheets.  Store in refrigerator.  Recipe says it yields 3 dozen truffles (I was only able to make 2 dozen, I guess I rolled them too big)!

**Cook's Notes

After melting the chocolate and putting it in the fridge to harden, Little Man woke up.  I had to come back to it about 4 hours later to try and shape the balls.  I had planned on using my Pampered Chef cookie scoop to shape them easily, but as soon as I placed it in the chocolate I knew I was in trouble.  The chocolate had been in the fridge  too long and had hardened.  I broke my scoop trying to get it out of the chocolate...sniff..sniff.  It was a sad moment, now I have to get a new one (which means I'll end up with more than just that)!  I ended up letting the chocolate sit on the counter for a bit to soften.  I also found that rubbing your hands with powdered sugar or cocoa created a disastrous mess.  Imagine having melted chocolate all over your hands and then adding cocoa powder too it...just think about it!  Not pretty!  Last, the only truffle that will have a pure white coating will be the first one.  The warm coating starts to melt the truffle a little on the outside and you end up with small streaks of chocolate in your white coating.  This isn't a huge deal unless you are a perfectionist, but who has time for that? :)  Okay, enough notes time for the verdict!

These were so A.M.A.Z.I.N.G.L.Y. delicious!  Yes, it required all caps and the exaggerated emphasis!  If I had tasted the inside of the truffle before coating it, I probably would have sat down with a spoon and the bowl of chocolate and devoured it in it's entirety.  The truffle is so smooth and creamy and has the perfect mint flavor.  And to top it off, it has a candy coating.  Who isn't looking for that in a truffle?  I shared these with a group one night this week and they were a hit.  The whole batch was completely gone within 24 hours!  C thought they were amazing and tried to hide them from the group and keep them all to himself...I may have found his new weakness.  Homemade truffles!

This is such a good base recipe too.  Imagine the possibilities...mix in a different type of chip and you have a whole new truffle.  Can anyone say chocolate peanut butter truffles?  Oh my!

Enjoy the recipe!  Don't forget to check out the links below to see what the rest of the group is baking this week!

Week 3 Twelve Weeks of Christmas:

Chocolate Peanut Butter Cookies

So if you haven't noticed we have a "sweets" problem in our house.  I love trying out new recipes and I've always got a willing taste tester, sometimes two.  I cranked out quite a few dozen cookies last weekend for our church's service project and managed to end up with a few to munch on.  Our favorite recipe of the weekend was this one that I had tucked away from an old HEB advertisement.  It's meant to have mint chocolate chips, but I substituted Peanut Butter chips...a mighty fine substitution if I don't say so myself.

Double Chocolate Cookies
Recipe from HEB Ad from sometime in the 2000's :)

1 cup flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1 egg
1 tsp. vanilla extract
1 2/3 cup (10 oz.) chips (peanut butter, mint, chocolate, whatever you like)
2/3 cup butter, softened

Heat oven to 350 degrees.  Sift the flour, cocoa powder, baking soda and salt together in a large bowl and set aside.  Beat the butter and sugar in a large bowl with an electric mixer on high until creamy.  Add the egg and vanilla and continue to mix on high for one minute more.  Using the mixer, gradually add the flour-cocoa mixture, 1/4 cup at a time, to the butter mixture until a smooth batter is formed.  Stir in the chips using a spoon.  Drop the cookie dough, 1 rounded teaspoon at a time, 2 inches apart on an ungreased cookie sheet.  Bake cookies 8-9 minutes.  Do not overbake.  Cool slightly; remove from cookie sheet and place on wire rack to cool completely.
Makes about 2 1/2 dozen

These cookies turn out so moist and chewy!  I love the chocolate flavor, and mixing it with the peanut butter chips is like cookie perfection!  You'll want to finish the whole batch in the first day, luckily I bagged up the give away cookies before the cookie monsters could get into them!

And as a very icky, very stupid side note....please, please, please crack your eggs in a separate bowl instead of directly into your batter.  I know this rule, my momma told me that every time I baked anything and yet I fail to heed her advice.  For the second time in my life I came across a "bad" egg that ruined a perfectly good batch of cookies!  I think I may have finally learned my lesson!  At least I hope!

Chocolate Dulce de Leche Cupcakes

Chocolate+Caramel=Delicious

That's really all you need to know about these cupcakes.  I used this recipe to create these yummy cupcakes last week, and let me tell you they didn't last long!  I shared them with our small group and they went over quite well! :)

The chocolate base of the cupcake was so moist and crumbly.  There was a slight hint of the dulce de leche in each bite, which worked out much better than my caramel candy experiment that you can read about here.  The frosting was super sweet (at least to me)...I will try to adjust the ingredients the next time I make it.  I'm thinking that if I leave out a spoonful of the dulce de leche it will help...I used the maximum that she called for in the recipe.

As C says, "Each cupcake that I try gets better and better!"  That's really the only review you need.  He's basically a cupcake connoisseur, so if he likes them so will you! :)

I knew that these cupcakes needed to be transported, so I broke in my new cupcake carousel!  It's this gigantic container in the shape of a cupcake that holds 24 standard size cupcakes.  Here it is stacked up with cupcakes.

You can see that my cupcakes weren't "standard" by their standards.  I had to cram them in each layer to actually fit 8 per tier.  It's probably because these cupcakes are so puffy at the top!  Either way, I love it and can't wait to use it more!  I found mine at HEB, but they are already gone.  I did find it online here if you want to check it out!  It also comes in a pretty hot pink color.

Vanilla Cupcakes with Chocolate Cream Cheese Frosting

 

Up next on the cupcake list: Vanilla Cupcakes with Chocolate Cream Cheese Frosting.  I scoured the web for the "best" vanilla cupcake recipe I could find.  I read a lot about Magnolia Bakery's Vanilla Cupcakes.  They look incredible, but I read mixed reviews.  I finally decided to try this recipe.  This recipe called for yogurt, and I wasn't sure how that would turn out.  They took much longer to bake then the suggested 15-20 minutes...I think it was more like 25 minutes.  Once cooled, I frosted them with this Chocolate Cream Cheese frosting.  Scroll all the way to the bottom for the recipe. I used my standard Nestle Cocoa Powder to create the frosting, I don't buy into the Premium Cocoa Powder hype! :)  Chocolate is chocolate and that's fine with me!

Verdict:  The yogurt gave the cupcakes a very dense texture.  They didn't puff up like you would expect a cupcake to, which could have contributed to the longer bake time.  They weren't super sweet, and we could actually eat more than one at a time.  The frosting had a very distinct cream cheese flavor.  It was very easy to pipe and had a nice smooth, creamy texture.  I used my Wilton Jumbo 1M tip for the piping.  They turned out much cuter than the previous batch.  We kept the cupcakes stored in the refrigerator so that the cream cheese frosting would stay cold.  C said that he preferred the cupcakes cold!  Even Little Man had a whole cupcake, sans frosting.  His tummy isn't sold on chocolate just yet, so we try to avoid it when we can!

If you are looking for a good go-to cupcake that isn't super sweet, this may be your cupcake!

Chocolate Caramel Cupcakes with Peanut Butter Buttercream Frosting

Wow...you must make these! They were so rich, fluffy and delicious. I used this recipe for the base of the cupcakes. I altered it some by placing a caramel candy into each cupcake before baking. When these came out of the oven, the smell was like walking into your very own bakery.

For the frosting I chose a peanut butter buttercream. I searched for a recipe and finally ended up combining a couple.

Here's what I did:
2 cups confectioner’s sugar
1/2 cup unsalted butter at room temperature
1/2 creamy peanut butter
2 Tbs milk

With an electric mixer, beat together sugar, and butter until creamy. Add peanut butter, beating well. Add milk and beat until smooth and creamy. The icing will seem very stiff, but is quite easy to pipe.

Verdict:  The cupcakes were moist and crumbly.  They were so decadent, I could only eat one at a time (but we did finish off the dozen during the weekend...did I mention that we have sweet teeth?).  The melted caramel in the center left a gooey layer of sweet, sticky goodness near the bottom of the cupcake.  Next time, I'll add more caramel to each one.  Have you seen the caramel bits in the chocolate chip aisle...next time I'll experiment with them.  The frosting was very peanut buttery...if that's a word.  If you like peanut butter, this is the recipe for you.  Next time I might cut down on the peanut butter, though my better half might not agree!  He's a fan!  We even let Little Man try them, and he was more than happy to eat more!

As a final note, I am working on my piping skills, obviously.  It's evident that I didn't use the right tip and promptly went out and bought the Wilton Jumbo 1M tip.  Much better!  The next cupcake experiment turned out better!  I also have very limited food photography skills, though I am trying to get better.  I've been reading blog after blog on just about every aspect of food photography, cupcake recipes, blog design and who knows what else!  Bear with me as I start this crazy ride!