Mini Cream Tarts

     Everybody makes mistakes, right?  Today, we want to share our first cooking failure of this blog with you. (Of course, we'll give you ways to fix it so it works for you). Our dish was homemade edible cookie holders with ice cream inside. The easy part was getting them in the oven. The trouble started when we attempted to remove them from the pan. First we let them cool for 5 minutes and they were still too soft and chewy. One broke, so we put them in the freezer for 10 minutes. Then they were extremely stiff and hard and every one of them broke after we got them out of the pan. We had to scrape them out of the pan to even be able to eat them.  The cookies were still delicious but not as beautiful as we hoped. But cooking is sort of like a science experiment. Sometimes you mess up and that is fine. Most of the time.


🍮Mini Cream Tarts🍮
Ingredients
1 package chocolate chip cookie dough (the slice and bake kind that makes 12 cookies)
6 tablespoons ice cream (any flavor you want!)
6 tablespoons vanilla yogurt
6 strawberries, sliced
3 teaspoons sprinkles

Equipment
24-cup mini muffin tin


                                                         
Directions
  1. Preheat oven according to directions on cookie package. Then spray half of the muffin tin very well.
  2. Break cookies on the pre-sliced lines in dough.
  3. Press each piece into an individual muffin tin filling half of the muffin tin. Make sure you have the bottom and sides covered with a thin layer of dough and the middle is hollow.
  4. Bake according to package directions
  5. Take out of the oven and cool for 5 minutes. Make sure to do it for no longer than five minutes.
  6. If too soft to remove, put in the freezer for 5 minutes. If not skip this step.  If your cookies are stuck put in the oven for 1 minute before filling to soften them back up.
  7.  Once firm but not stuck add 1 tablespoon of ice cream per cookie for half of the cookies and 1 tablespoon of yogurt to each of the other six.
  8. Sprinkle sprinkles on ice cream and sliced strawberries to yogurt. Eat immediately. 






































































































































































































































































































































































































































































































































































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