Top of the Cupcake TO YOU!!

You'll only get that title if you're a Seinfeld fan. Instead of muffins however, these are cupcake cookies. Its almost like eating just the top of the cupcake! I, myself, love all parts of the cupcake, but have found them to be fairly messy with young kids. So today for a playgroup at my house and because Nate's 4th birthday is in a few days, we made these cookies to share. They were so easy to make and super yummy and moist. Seriously, like eating the top of a cupcake. I think these will also be a favorite of Brad and Krissy as they turned us back on to the yumminess of funfetti cake.
All you do is take a funfetti cake mix (or any mix for that matter) add 2 eggs and 1/3 c. oil. Mix by hand until thoroughly moist. Then roll into 1 inch balls and mash to 1/4 in thickness with a cup dipped in flour. Bake at 375 for 6-7 minutes. Let cool one minute, then frost and sprinkle with goodies immediately. We loved them so much, I had to pause to take this picture before they were all gone. No joke, from start to finish (mixing to frosting) it took about 30 minutes!! I will now be keeping funfetti cake mix on hand!

Hillary's Test Kitchen

What to make for dinner is a constant battle for me and this week I've been fighting the good fight and winning.  Last night, I made Rachael Ray's Pretzel-Crusted Chicken.  Yummo is right!  I always have honey whole wheat pretzel sticks on hand (because my kids and I love them) and I substituted some dried thyme for the fresh, so this recipe didn't require any advance planning on my part.  I'll definitely keep this recipe in my meal-time playbook.  Maybe next time I'll pretzel up some zucchini as well and make the dipping sauce.

Tonight's dinner was a combined effort.  I prepped some salmon steaks (with some great tips from my friend Kirsten) and Nick grilled them up.  I marinated the steaks in low-sodium soy sauce for about five minutes on each side.  I then sprinkled each side with some pepper, paprika and chili powder and placed each on a lightly oiled (or sprayed) square of tin foil with its edges crimped up.  All Nick had to do was grill them for a few minutes on each side.  Thank you America's Test Kitchen for the foil tip that prevented sticking on the grill and made clean up super easy.  With a little brown rice and a side of fresh strawberries, it was a great meal.  The extra salmon will make an encore in a big dinner salad in a couple of days which will be a big time saver.