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This weekend Fuzz and I donated some homemade treats to a local bake sale. On our way out, we picked up a few items for ourselves, including a cupcake which Fuzz ate in the car on the way to Karate class. Fuzz has eaten lots of cupcakes in her 10 years, but this one must have been special because I kept hearing “Mmmm, this is a really good cupcake.” from the backseat of the car. I was a little jealous, so when we got home I went to the cupcake baker’s blog to see if he’d posted the recipe. Nope. But he did have another good recipe — Chocolate Mint Chip Cookies which he made using a recipe for Mudslides.

Russell’s recipe was from one of his pastry student books and used weights. I added the volume measurements for those of you who don’t have scales, and I made a few minor changes to technique. Wow, were these ever good. It had been a while since I’d had big, rich, thick mudslide type cookies and I’d forgotten how much I loved Mudslides. If you have some really good bittersweet chocolate around, this is a good way to use it.