Ever have one of those days that requires cookies in order to survive?

That has been my week.

The baby hasn’t been well — fever, fussy, the whole bit.  Also, I am 99% certain that upon birth, someone implanted a microchip that alerts her the second her back hits a mattress.  It’s actually a lot less awesome and Matrix-ey than it sounds,  especially at 4 am, when I just changed her fiftieth diaper of the night, taking it into the hall where there is light so I can read it like tea leaves.

I swear, when I watch those mommy commercials where everyone wears white and the baby’s skin is suspiciously porcelain (my baby is broken out in some form of infant acne half the time), they don’t show the mom analyzing poop in her hallway at 4 am.

LIES!!

Anyways.  Cookies.

I like to think of myself as a chocolate chip cookie connoisseur.

(Basically, that’s just a fancy word for the fact that I eat them a lot, but I’m the boss of my life, and connoisseur is better than harfer downer, sooo…there’s that)

Being the cookie connoisseur that I am, I recognize the need for all types of chocolate chip cookies.  I like the soft kind, the chewy kind, the mini kind, the giant kind, I am friend to all chocolate chip cookies and I do not discriminate.

But every now and again, only one type of chocolate chip cookie will do — the thin, buttery, crunchy on the edges chewy in the center sweet and salty chocolate chip cookie.

These cookies are chock full of chocolate chunks, Heath Bar Bits, and crushed pretzels, creating the perfect combination of sweet and salty.

I’m pretty sure you’re destined to make them.  You don’t want to mess with destiny, do you?

Enjoy and have a happy Tuesday!!

I’ve never been a big fan of milk, but I used to be able to enjoy cereal, as long as it wasn’t drowned in the stuff.

The proper milk to cereal ratio has always been achieved by filling my bowl to the top with sugary cereal, and adding milk until it just BARELY starts to float.

Basically, enough milk to make it an acceptable breakfast.

But lately, my distaste for milk has gotten to the point that I can’t even stand it on cereal.

Too many variables.

Soggy cereal,  weird colored milk, people who slurp.

Milk is NOT meant to be blue or purple.  The end.

Don’t even get me started on people who leave their bowls of leftover cereal milk on the table or counter.

Cereal Etiquette — IT’S A THING, PEOPLE!!!

But then I got to thinking — cupcakes are the perfect vehicle for cereal.

No nasty milk to contend with.  No slurping or bowls laying around.

Plus, let’s be honest — sugary cereal is a dessert.

Puffed air with sugar coating?  Not exactly appropriate fuel for starting your day.

Cereal cupcakes.  Can you get behind this and make it be a thing?

These cupcakes are the perfect citrusey combo of lemon, lime and orange, with a berry flavored marshmallow frosting.

Many of you have probably seen the “cloud frosting” that has been circulating Pinterest.  It’s actually a Martha Stewart marshmallow frosting recipe and listen up when I tell you that it is FABULOUS.

Fluffy, marshmallowey, and not too sweet.  Plus, hello, it’s so shiny and gorgeous.  It is my new favorite!!!!!

I adapted it here with a bit of berry flavoring to round out the Froot Loop flavor, but you could easily use vanilla extract.

YOU NEED THIS IN YOUR LIFE!!!

These cupcakes are so fun and completely delicious.

P.S.  If you need extra convincing that cereal cupcakes need to be a thing, take a look at these Captain Crunch Cupcakes with Peanut Butter Marshmallow Frosting that I made 2 years ago.  If these don’t convince you, I don’t think we can be friends.

Enjoy and have a happy Monday!!!