Strawberry season is just beginning here in California, so of course I went strawberry wild and bought a flat. I’m so glad I did, they are perfect – sweet and ripe. For this strawberry dessert I paired it against a light and fluffy lemonade flavored whipping cream.
I had planned on making this into a cake but I realized someone accidentally threw away my cake helpers-ahem, Matt.
Look at what’s back? Cocktail Popsicles! The series was slated to start at the beginning of summer. But hey, Brendan the editor over at Endless Simmer and I, decided summer or not, boozy posicles trend now.
For those of you who are new to the series, here are few of my favorites from last year. To see more just click on the Cocktail Popsicle category in the right-hand column. Continue reading Grapefruit and Strawberry Greyhound Popsicle
I should clarify, that’s a blueberry muffin cookie with a few raspberries. I added the raspberries for a bright shot of berry tartness that the blueberries alone could not provide. Remember awhile back when I was flipping classic desserts into cookies, eg. Cinnamon Roll Cookies, Banana Bread Cookies, Coffee Cake Cookies, Pecan Pie Cookies, Carrot Cake Cookies. I went back to that with this one. Keep reading to find out the two key ingredients to turning a classic blueberry muffin into blueberry muffin cookie.
And no, these are not muffin tops . The crumb is softer and these Blueberry Muffin Cookies are missing the hardy dome exterior of a muffin top. But I did keep the streusel topping for a little bit of crunch and an extra added kick of sweetness. To give the body a more cake-like texture I added in some cottage cheese. Oh, yes I did. I could have used sour cream and you can too if you don’t have cottage cheese on hand, but I prefer the cottage cheese as it seems to provide more moisture and a denser crumb.
Continue reading Blueberry Muffin Cookies
