My nephews are in town this week and when I asked them what their favorite dessert is Kyle said, "spumoni ice-cream." So we have spumoni cupcakes at Enjoy this week! Here's a snapshot...
Chocolate cake, filled with a fluffy vanilla mascarpone mousse and cherry puree, topped with chocolate & fresh cherry frostings and chopped pistachios
& here's Kyle reading "Walter the Farting Dog" to Opal
"Doodle Time"...Earlier in the week I asked on 
if anyone had any flavor suggestions & I received some awesome ideas…snickerdoodle being one of them! So I put a little twist on it (since I am obsessed with chocolate) & made chocolate snickerdoodle one of this week’s flavors…keep the requests coming!
Chocolate cake, filled with cinnamon chocolate pudding, topped with cinnamon sugar butter-cream, house-made snickerdoodle cookies and chocolate!
I found a great snickerdoodle recipe online (and now can't find the source, but loved that it was posted by a girl who's grandmother cut the recipe out of a newspaper decades ago). The cookies came out soft in the middle and crisp outside - perfect!
Soft Snickerdoodle Cookies
*Ingredients*
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
*Directions*
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.