Blueberry Muffin Cookies

We’ve been making alot of cookies lately.  Sugar cookies to be exact for Miss Bee’s fundraiser at church.  So, when I came across this recipe for Blueberry Muffin Cookies from Sally’s Baking Addiction I thought they would be a nice treat for bookclub.  They are a soft lemon cookie, full of juicy blueberries and taste very much like the top of a blueberry muffin.  And the added touch of lemon zest icing make for a surprisingly nice cookie.


  • 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 teaspoons lemon zest
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1/4 cup (60ml) milk
  • 2 cups fresh or frozen blueberries (about 1 and 1/2 6-ounce packages)*

Lemon Glaze:

  • 1 and 1/2 cups (180g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1-2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)


  1. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  2. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. With a spoon or rubber spatula, carefully fold blueberries into cookie dough. Handle with care because some may break a little. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to 2-3 days.
  3. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove cookie dough from the refrigerator. Scoop cookie dough, about 1.5 Tablespoons each, and place 3 inches apart on the baking sheets. If desired, sprinkle each with a little coarse sugar. Gives the cookies an extra crunch. Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)
  5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
  6. Make the glaze: Whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth. Add more confectioners’ sugar to thicken or more lemon juice/half-and-half to thin, if desired. Spoon over cookies. If applied lightly, the glaze will set within a couple hours.
  7. Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

Be sure to check out all my other cookie recipes on Pinterest.

The Best Lemon Bars

I make the best lemon bars in the south and I have to thank my Sister Bee for that because it’s her recipe.  They should really be called “dilemma” bars because the dilemma is whether you can stop eating just one.

One of my pet peeves with lemon bars is if they have a gummy filling with a spongy top.  They are supposed to have a lemon curd filling, with a crispy top and a buttery shortbread base.  Well, the following recipe nets all of those requirements!

Heat oven to 350.  Grease a 9×9 inch square pan.

In bowl cut with a pastry mixer or two knives blend 3/4 cup of cold butter, 1/3 cup powdered sugar and 1 1/2 cups of flour.  It will take a bit of effort because at first it will be like pea sized dough and then just as you think it won’t come together, it will into a dough that you will then press evenly with your fingers in the bottom of your square pan.

Bake for 20 minutes.

While the shortbread is baking, mix in a bowl with a whisk 3 eggs, then add 1 1/2 cups of sugar, 3 TBL of flour, and 3 TBL of fresh lemon juice.

When the dough has come out of the oven, whisk egg mixture one more time, then pour evenly over the dough.

Put back into the oven and bake for an additional 20 minutes.  You want it to slightly brown around the edges, but just slightly.

Let it set on a cooling rack until cool.  My favorite way to eat these is when they are slightly warm.  Oh, heavens.

These are perfect for anytime, but especially for a wedding or baby shower.  I double dare you to just eat one!

Pumpkin Caramel Bars

I pinned so many pumpkin recipes over the weekend and decided to give the Fudgy Pumpkin Caramel Swirl Bars from the Food Charlatan a try.  I have over 250 bars and brownie recipes pinned to my Pinterest board — you can check them out here.

I put my own twist on them by adding one half cup of semi sweet chocolate chips on top of the melted caramel.  The end result was a cross between a spice cookie, a snickerdoodle, and a salted caramel brownie.


  • 3/4 cup butter, melted
  • 2 and 1/4 cups firmly packed brown sugar
  • 3/4 cup canned pumpkin (NOT pumpkin pie filling)
  • 1 and 1/2 tablespoons vanilla (not a typo — yes Tablespoons)
  • 2 and 1/4 cups flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 1 (11 ounce) package caramels
  • 3 tablespoons milk
  • 1/2 cup semi sweet chocolate chips (optional:  I added this, it was not included in the original recipe)


1. Preheat your oven to 350 degrees F. Line a 9×13 inch pan with parchment paper, or grease the pan. (You can do foil too. Grease the foil).
2. In a large bowl or stand mixer, melt the butter.
3. Add the brown sugar, pumpkin, and vanilla, and beat well.
4. Add the flour to the bowl but don’t mix. Spoon the baking powder, baking soda, cinnamon, and salt into the flour and gently stir into the flour.
5. Beat well, stopping to scrape the sides and bottom of the bowl.
6. Pour about half of the batter into the prepared pan and use a spatula to smooth it on the bottom of the pan.
7. Bake at 350 for about 19-20 minutes, or until a toothpick comes out clean and it is set in the middle.
8. Remove from the oven but don’t turn it off.
9. Meanwhile, melt the caramels and milk in a medium microwave safe bowl. Start with 45 seconds, then stir well. Continue to heat in 30-45 second intervals, stirring well each time. When the caramels are almost smooth, stop microwaving and stir until smooth.
10. Pour the caramel over the hot baked layer in pan, spreading to within 1/2 inch of the edges.  Sprinkle the optional chocolate chips over the caramel.
11. Drop reserved batter by spoonfuls over caramel layer. Cut through batter with knife several times for a marble effect.
12. Bake a second time for 25-30 minutes or until center is set. A toothpick test won’t work because the caramel layer is too gooey.

P.S. If you are coming for bookclub on Thursday…a pan of these will be waiting for you!

Pumpkin Spice Cheerios Bars

My stockpile of Pumpkin Spice Cheerios is growing and I picked up some Pumpkin Spice Special K and Frosted Shredded Wheat today.  I still haven’t made it to Trader Joe’s for my pumpkin haul, but that’s coming this weekend.

My niece sent me this recipe from We are Not Martha and I thought I would give them a try for bookclub last night — Pumpkin Cheerios Marshmallow Treats.  They are like Rice Krispie treats, but with Cheerios.


  • ½ stick (4 Tbsp) unsalted butter
  • 11.5 oz. bag marshmallows (I used mini marshmallows)
  • 7 cups Pumpkin Spice Cheerios (I think you could cut back to 6 cups so the bars aren’t too dry)
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ginger
  • ¾ cup white chocolate chips
  • Note:  I think you could easily increase the spices to 1/2 tsp of cinnamon and nutmeg and 1/4 tsp ginger.


  1. Spray 9×13 inch baking dish with cooking spray.
  2. In a large saucepan, melt butter over medium-low heat.
  3. Add marshmallows to saucepan and stir until melted.
  4. Turn off heat and add spices then the Pumpkin Spice Cheerios. Stir until Cheerios are completed coated in marshmallow.
  5. Fold in white chocolate chips.  I took the extra from the bag and sprinkled them on top while the bars were warm and spread them out with a knife.
  6. Pour mixture into prepared baking dish and let sit for about an hour to cool and harden.
  7. Cut into squares.

I could see this recipe working with other flavors of Cheerios, even the chocolate variety.  They were tasty and an interesting twist on the normal krispie bars.  They’d be fun to wrap up individually for a school treat or fall hostess gift.

I’ve got tons of other recipes on my Bars and Brownies and Something Kinda Sweet over on Pinterest, so check out more ideas for weekend baking.

Praline Grahams


We hosted a small gathering at our house on Monday to meet our new pastor.  It’s always nice to have just a little something sweet for guests to nibble on, and this recipe for Praline Grahams is perfect.  It is from a cookbook I have had for a long time — so long that the spine is falling apart.  Southern Living Incredible Cookies is also the same book from whence my chocolate chip cookies come from.

For the Praline Grahams you can use regular, cinnamon or chocolate grahams crackers.  Be sure to only use margarine, not butter, for best results with the syrupy coating.

12 whole graham crackers

3/4 cup margarine

1/2 cup sugar

1 cup chopped pecans

Preheat oven to 300.

Break graham crackers in half into squares.  Arrange graham cracker squares with edges touching on a parchment paper lined jelly roll pan (or cookie sheet with sides).

Melt margarine in a saucepan over medium heat.  Stir in sugar and chopped pecans.  Bring to a boil, stirring constantly.  Cook for 5 minutes, stirring often.  Remove from heat. Working quickly, spread syrupy mixture evenly over graham crackers in pan.

Bake at 300 for 12 minutes.  Remove from pan to cool completely on a wire rack.  Yield:  2 dozen.

These travel well and make a great hostess gift or after dinner dessert.


Blueberry Butterscotch Pie

Several years ago, my bestie shared her recipe for Blueberry Butterscotch Pie.  Originally, it called for apples, but she put her twist on it by substituting blueberries and never looked back!  This is one of Mr. Bee’s favorite desserts.  I had a carton of blueberries and since there’s nothing like blueberries in the summertime, why not?  It’s so easy and if you are looking for a sweet treat to take with you to a Memorial Day party this weekend — this is it!


1 1/2 tsp lemon juice (fresh is best)

1 pint of blueberries (I used more, so you don’t have to be exact)

1/2 cup of sugar

1/4 cup of flour

1 tsp of cinnamon

1/8 tsp of salt

Preheat oven to 375 degrees.

Mix the blueberries with the lemon juice in a mixing bowl.  Add in the rest of the ingredients and stir.  I let it set while I roll out my crust.

Place crust in a pie pan and fill with the blueberry mixture.  Either cover the crust with strips of foil, or like me use a pie shield to prevent the crust from browning too much.

Bake for 20 minutes.

While filling is baking, prepare the butterscotch topping.

Topping Ingredients

1/4 cup of butter (when I bake I use European Butter from Land O Lakes)

Half a bag of butterscotch morsels

1/8 tsp of salt

3/4 cup of flour

Melt morsels and butter over low heat until smooth.  Remove from heat and add in salt and flour.  Blend with a fork until it comes together.  I then place the mixture in a bowl so it can cool and get crumbly.  The longer it sits and cools the more it will come together as a crumble topping.

Take pie out of oven, sprinkle with crumble mixture and return to the oven for another 25 minutes.  Watch your crust and if it starts to get too brown, add the pie shield back on.

Let it cool, if you can wait that long, and serve either warm or room temperature with whipped cream or vanilla ice cream.  Me, I just scoop it out of the pan into a bowl and eat it like cobbler while it’s still warm.

Happy Memorial Day weekend!

Shirley Temple Cake

Looking through Pinterest recently, I found a recipe from Tastes of Lizzy T for a Shirley Temple Cake!  I loved this iconic drink when I was little.  Mother and Daddy would order me this mocktail to enjoy as they visited with their friends over dinner.  I always felt so special.  In fact, I dare you to not smile when you sip one!

The origin of the Shirley Temple drink may have been invented by a bartender at Chasen’s, a restaurant in Beverly Hills, to serve then child actress Shirley Temple. Temple herself was not a fan of the drink, as she told Scott Simon in an NPR interview in 1986: “The saccharine sweet, icky drink? Yes, well… those were created in the probably middle 1930s by The Brown Derby Restaurant in Hollywood and I had nothing to do with it. But, all over the world, I am served that. People think it’s funny. I hate them. Too sweet!” Adding an ounce and a half of vodka or rum produces a “Dirty Shirley.”  I wonder how Miss Temple would like that?

The cake is really yummy.  It’s very much like a pound cake base with a citrus finish from the added 7Up and lemon extract.  The maraschino cherries add a pretty touch.  Find the recipe from my Pinterest Cake Board here.

Since I have made it, I will make a few suggestions of how I would modify the recipe for next time.

  1.  I would get a larger jar of cherries and chop them so they are more evenly distributed through the cake instead of just putting in whole cherries.
  2. The recipe calls for you to pour the reserved juice over the cake once it’s removed from the cake pan.  I would probably leave the cake in the pan, pour the juice over a hot cake, let it sit for about 10 minutes, then invert it onto your cake plate.  I think this would allow the juice to absorb more into the cake.

Other than that, I think this is a winning recipe and would be perfect to have for a dinner or take to a pot luck.  Add a dollop of whipped cream and a sprig of mint and it makes for a pretty presentation.

I hope Shirley approves — I know I do!

Sister’s Strawberry Bread

Spring and summer says strawberries.  Storm Farms in Arlington is a great place to pick your own berries.  And this link from DFW Child lists all the local farms for other produce and “farm to fork” inspiration.

I love this recipe from my sister for Strawberry Bread.  It’s the perfect pink color, affords just the right touch of sweet to a salad plate, and is lovely with a cup of coffee or tea.  And, since this recipe makes two loaves, you can share with a friend to make a beautiful gift wrapped in cellophane and a bow.

Strawberry Bread

3 cups flour
1 teaspoon soda
1 teaspoon salt
1 tablespoon cinnamon
2 cups sugar
4 eggs, beaten
2 cups thawed, sliced frozen strawberries (a one-pound bag)
1 cup vegetable oil
1-1/4 cups chopped pecans (optional, I usually omit because I’m not a nut-in-my-bread person)

Preheat oven to 325 degrees. Sift together the flour, soda, salt, cinnamon and sugar. In separate bowl, combine eggs, strawberries and oil. Add wet ingredients to dry ones and combine. Add pecans (optional) and blend well. Pour into two loaf pans prepared with cooking spray or lined with parchment paper. Bake for 60-75 minutes or until bread tests done. Cool in pan 5 minutes before turning out onto wire rack to cool completely. Dust with powdered sugar.

It’s yummy on its own, or sandwich two slices between soft cream cheese. To make it into a dessert, pile with fresh strawberries (just picked from the farm), a dollop of whipped cream and a sprig of mint.  Strawberry Shortcake with a twist!  Enjoy.

Friday’s Find: A Bakery and a Brownie

Warning:  This is a high calorie blog post today.  You might want to take a spin on your treadmill before reading…

One thing this blog will never be lacking is photos of bakeries.  My bliss is to walk into a bakery, especially one that is aesthetically pleasing.  My go-to spot when I am in Dallas is Bird Bakery. If you are ever in the Highland Park neighborhood, you must stop in for a delight for the eyes.

Bird bakes all the usual suspects – cupcakes, brownies, lemon bars, cookies and mini pies, merchandised beautifully on teared plates, cake pedestals and parchment lined trays.  They also have a delicious sandwich, soup and salad menu.

I usually order their Bird cupcake — a vanilla cake with vanilla frosting in the loveliest shade of robin’s egg blue.

Your cupcakes are packaged up in the cutest egg cartons.  Can you imagine receiving a gift of beautiful cupcakes presented in such a whimsical way?

My second favorite is their Mexican Hot Chocolate Brownie.

You can taste the subtle Mexican vanilla.  Dense and very chocolately. It really is like a cup of cocoa!

I am sharing a brownie recipe today that Mr. Bee’s sister-in-law shared with me years ago.  They are from a bakery in upstate New York.  She once told me that even if the snow was 10-feet tall, she would still put on her snow boots and make her way to the bakery for these brownies.  I make them as a special treat.  They are super rich calling for 6 cups of chocolate chips, so they are not for the faint of heart.  But boy, are they worth it.

Chocolate Chunk Brownies

Preheat oven to 325.  Butter a 9×13 pan.

2 cups sugar

1/2 cup water (I use coffee)

2 tsp. vanilla

3/4 cup of butter

4 eggs, beaten

5 cups of semi-sweet chocolate chips

2 cups flour

1 tsp. baking powder

1 tsp. salt

1 cup chopped walnuts (I am not nutty, so I omit them)

1 cup semi-sweet chocolate chips

Place sugar, water (or coffee), vanilla and butter in a saucepan.  Heat over medium heat to melt butter.  When melted, remove from heat and add chips and eggs (be sure to temper the eggs by adding a little of the warm chocolate liquid first to increase the temperature of the eggs before adding the entire pan of chocolate), stirring often until chips melt.

In a large mixing bowl, blend remaining ingredients — flour, baking powder, salt, nuts and the remaining cup of chocolate chips.  Add the melted chocolate mixture and stir until well combined.

Pour into pan and bake for 40-45 minutes or until a toothpick comes out clean.

Cool completely before cutting.  To get a clean cut for the brownies, chill first in the refrigerator.  Sprinkle with powdered sugar.

These are the perfect sweet to take to a potluck, your next girls night out, or when you are delivering a meal to an ailing friend.  Enjoy!