Happy Monday y’all! We’re all moved & now we just have the fun part of cleaning the old place. That’s a job for next weekend though. We love our new place! We’ve got hard wood floors & accent walls & a ceiling fan in the living room!! If you live in Texas you understand why this is such a joyous thing! We’ve moved on up to the east side!!! 😉
I’ll be back this week with a whole new round of recipes & I’ve been trying to work on some improvements to the blog. I’m working on a new recipe index & hoping to have that done very soon for y’all! It will hopefully make it much easier to find some of your favorite recipes!
Today, Lori from Lori’s Culinary Creations is hanging out in the Kitchen sharing a delicious cookie recipe that I love!! The combination is one I never would have thought to try but now that I’ve seen it, I can’t wait to test these out myself!! Hope y’all had a great weekend!!
Hello readers and fans of Mom’s Test Kitchen. This is Lori from Lori’s Culinary Creations and I have the honor of guest posting here today! So good to meet everyone. My blog is about all my adventures in the kitchen where I share my recipes, favorite foods and also do some product reviews that I feel will be beneficial to my readers. You can also find me on Facebook, Pinterest and Twitter.
Now let’s talk about some delicious cookies shall we?
Blueberries and chocolate… sounds delicious doesn’t it? Hubby had seen something on TV about blueberry white chocolate cookies and was determined to have some for himself. Being the good little wifey, I told him I’d bake him a batch. He loves white chocolate, I like dark chocolate. So I made a couple dozen cookies with 2/3 having white chocolate and 1/3 dark chocolate. My sweet tooth isn’t nearly as “advanced” as his.
This recipe was adapted from The Pinterest Project and I substituted blueberries for raspberries and skipped the lemon. I also made the error of using Almond Extract instead of vanilla since I grabbed the wrong thing out of the pantry. But no worries, it turned out really great.
1/2 cup butter
1/2 cup cream cheese
1/2 sugar (or Xylitol)
2 Tablespoons Vanilla Extract (or Almond like my “error”)
1 Tablespoon water
1-1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup blueberries
1/2 cup white chocolate chips
1/4 cup dark chocolate chips
Pre-heat the oven to 350 degrees
In a large bowl, add the butter, cream cheese and sugar and blend until creamy. Add the egg and blend together. Add the extract and the water and blend until smooth. In another bowl, whisk together the flour, baking soda and salt. Slowly incorporate the dry ingredients into the wet. Blend together.
Since I was making this with two types of chocolate, I divided the mix into 1/3 and 2/3 dough mixes. In the large one, I added the white chocolate chips since hubby loves cookies more then me. I’m so nice to give him the 2/3 batch.
In the small batch (the 1/3), I added the dark chocolate chips. I then blended the blueberries into each batch, again dividing 1/3 & 2/3. If you are using frozen blueberries (thaw them first :-)), blend them in carefully as you don’t want to squish them.
Roll the dough up into little balls and place on a lightly greased cookie sheet. I made it easy on myself and used a melon baller to scoop them up and drop them on the cookie sheet.
Bake 11-13 minutes or until done. One thing I did with my second round of baking was to flatten out the little balls so they cookies were less fluffy and more like a regular shaped cookie. This is up to you how you want to do them, but the baking time is about the same.