So, I totally did something dumb.
I missed my own blog’s birthday!
Seriously, how this happened, I don’t know. Actually, I do know: it’s because I was sick, I was busy planning my own birthday, and because I am lame and forget minor details like the DAY IN WHICH MY BLOG WAS BORN.
In other words, I’m a terrible blogger. #loserstatus
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It’s hard to believe that four years ago, I created this little space in the interwebs. I just wanted to post pictures of my frilly, fun-flavored cupcakes and had no idea that I would garner so much attention, meet so many wonderful people, create so many delicious things, and make blogging my full-time job in just four years.
It’s been a long road, but a very fun one. Sometimes this job feels like work, but most of the time it’s hilariously fun and I pinch myself since it’s still unbelievable to me that this is my life.
So what I’m trying to say without being super mushy-gooey is, thank you for making this blog what it is. Thank you for being so supportive, so loyal, so loving and so interested in my silly stories and wacky recipes. Thank you for liking, commenting and pinning the living ‘ish outta my stuff. Thank you for being here!
Seeing as I forgot, I don’t have a sparkly, sprinkly post lined up, but I *do* have some ultra-delish cookie cups for you to enjoy! These bad boys are sweet sugar cookie cups filled with creamy white chocolate and are topped with a strawberry heart marshmallow. They’re sweet, simple, and totally perfect to celebrate this bloggiversary and for the upcoming Valentine’s Day holiday!
I love you! Now eat your heart (cookie cup) out!
- 1 pkg refrigerated sugar cookie dough (24 count), at room temperature
- About 1 cup white chocolate chips
- 24 Kraft Jet-Puffed Strawberry Heart Marshmallows
- Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Take one dough ball and gently flatten with your hand, then place into the muffin cavity to fit. Repeat with remaining dough.
- Bake the cookie cups for about 10-12 minutes or until the edges are lightly golden. Remove from the oven. Allow the cookie cups to cool for about 5 minutes, then using the handle of a wooden spoon, create small indents in the center of each cup, careful not to puncture the cup. Fill with a pinch of white chocolate chips in each cup's well.
- Immediately top the cups with a single marshmallow. Allow the cups to set for another 15 minutes or so before gently removing them from the pan with a knife. Allow to cool completely on a wire rack before serving. These are best served at room temperature, or lightly warmed up before eating.
Cute, pink, festive and delicious! Valentine’s treats don’t get easier than these sweet 3-ingredient treats!
Have a delicious day!
xo, Hayley
Mason Canyon says
Happy Fourth Bloggiversary. Cute recipe. Hope you’re feeling better and had a wonderful birthday.
thedomesticrebel says
Hey Mason, thanks a bunch!! <3
Tori@Gringalicious.com says
So cute and yummy! Happy Blogiversery!
thedomesticrebel says
Thanks so much, Tori! 🙂
Jeni says
So cute! I love this idea for a sweet and adorable treat!
thedomesticrebel says
Thanks so much Jen! I love how easy they are! 🙂
SBO says
Thank you ,I will try to do it.
These cookies looks awesome!