My dad was away last week and I thought it would be nice for my mom and I to spend some time together, so we went to a well-known breakfast joint. Why not have someone else do the cooking, clear the table and wash the dishes? A good idea, in theory. The actual breakfast and service left a lot to be desired. I ordered my favourite: blueberry pancakes, while my mom ordered an omelet. It took the kitchen nearly 25 minutes to complete the order and when the food arrived, it wasn’t good. You know how some people make jokes about burning toast. Well, the toast wasn’t burnt but it was rock hard, and my pancakes were cold and somehow hard on the edges and soft in the middle. I couldn’t figure that one out. If a breakfast place can’t make pancakes or toast properly, they’re in big trouble. The lady the restaurant is named after would not be happy to know one of her franchises wasn’t even able to make toast or pancakes properly. Oh c’est la vie, I guess. Oops, I might have said too much. In any case, I decided to make breakfast at my house this weekend. Except… I was out of white flour.
I love muffin tops! No, not the kind you get from wearing jeans fresh out of the dryer but the kind you might find in a bakery. You know, the ones that you eat. I don’t know what it is about a muffin top: maybe it’s that combination of the slight crispy-crunchiness yet soft cakey texture and the fact that you can break it into small bite sized pieces and not have it fall apart. Or maybe it’s just me. I like Oreo cookies but not so much the cream center. Shocking I know. So I was intrigued when I came across this recipe for Blueberry Cream Cookies. Creator Christina Tosi describes the cookie as being like the top to a blueberry muffin. Even though I hadn’t eaten this cookie on my last trip to Milk Bar, I have enjoyed her other recipes such as her bagel bombs and Compost Cookies so I definitely wanted to give them a try. Continue reading “Blueberry Cream Cookies”