Lemon Blueberry Drops of Sunshine Cookies

If you remember from this post a little while back, I had the opportunity to take a baking class with a woman by the name of Jamie Gorey. Jamie and her friend/business partner, Jill, have a cookbook and baking blog called Two Chicks from the Chicks. It was through our chance meeting at the class that I was asked to write this guest blog!

Since we are right in the heart of summer, I couldn’t resist baking up something that involves two of summer’s best fruits: lemons and blueberries!

This recipe is what I like to affectionately call, Lemon Blueberry Drops of Sunshine (Cookies).

Let’s get started. First things first per usual: Prep.

 [MIA ingredient: Lemon extract.]

First combine the flour, baking powder, baking soda, and salt in a small bowl. Whisk together to combine.

Next combine the sugar, softened butter, eggs, lemon juice, lemon zest, and lemon extract until light and fluffy. Before we move on, however, I have to give a HUGE THANKS to Jamie for introducing me to lemon extract while baking the lemon meringue pie in her class! Without it, these cookies would be left with a void of extra lemony goodness, and if you’re a lover of all things lemon like me, you KNOW how serious of a crime that is!

Next step is to incorporate the dry ingredients into the wet… 1/3 at a time. ALWAYS remember the rule of thirds when combining ingredients when baking. It allows for the best possible incorporation.

Once all of the ingredients are combined (without overworking), it’s time to fold in the fresh blueberries. I found these awesome, plump, juicy ones at the local farmer’s market, but your standard grocery will have them too! Summer is the BEST time for lemons and blueberries… both in flavor and cheapness!

Next, line a baking sheet with parchment paper (or lightly grease) and drop cookies (hence, the name… get it?!) onto the sheet and bake at 375 degrees for 11-12 minutes. Just until the cookie edges are golden brown.

The next and final step is to stare longingly at the oozing blueberry lemon goodness and then….



***Pint-Size Baker suggestion: Store these cookies in the refrigerator as they have a tendency to spoil quicker as a result of the moist blueberries.




2 cups plus 1 tbsp flour (divided)

1.5 cups blueberries

1 cup sugar

1/2 cup softened butter

2 eggs

1 tsp grated lemon peel

2 tbsp fresh lemon juice

1 tsp lemon extract

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Step 1: Preheat oven to 375 degrees.

Step 2: While oven is preheating, toss blueberries with 1 tbsp flour to coat and set aside.

Step 3: Whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 4: With hand mixer or whisk, combine sugar, butter, eggs, lemon peel, lemon juice, and lemon extract until light and fluffy.

Step 5: Combine dry ingredients in with the wet 1/3 at a time until all ingredients are incorporated.

Step 6: Fold blueberries in with cookie dough mix.

Step 7: Line a cookie pan with parchment paper or lightly grease and drop cookies on evenly spread apart. Each cookie sheet should fit about 12 cookies.

Step 8: Bake from approximately 12 minutes or until edges are golden brown.

Step 9: Enjoy warm, cold, or room temperature, which ever you prefer. But the most important thing in this step is to ENJOY the little, scrumptious drops of sunshine!

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Funfetti Cake Batter Cookies

Hello folks!

I (as well as most other females in the country) have been going Pinterest crazy lately. Mostly, I just enjoy looking at other people’s pins (and watching them put the proverbial ‘cart before the horse’ planning weddings that aren’t even close to happening, but that’s a soapbox for a different time). However, I have made quite a few baking and cooking pins of my own. Last night I made spinach caprese salads and this recipe for “Melt in Your Mouth Chicken“.

Today I decided to venture into one of my baking pins:

Funfetti Cake Batter Cookies

First step: walk in the 100 degree heat to Publix to gather ingredients. (You can skip this step but I figure if I’m going to be eating cookies, a little extra exercise couldn’t hurt!) After cooling down, it was time to get hot again baking in the kitchen!

While the oven was preheating to 350 degrees, I prepped the ingredients.

Now, I realize these cookies are cheating slightly, as they use a semi-homemade approach, but the process was SUPER easy and didn’t keep my kitchen hot for too long in the middle of a hot summer. (Have I told you how HOT it is enough yet?)

Next comes separating the dry and wet ingredients and then incorporating the two.

[Rebellion alert: I crack eggs directly into my mixing bowl instead of another smaller cup first. True bakers know why this is a no-no. Oh well!]

Next it was time to mix in the 1 CUP of rainbow sprinkles. If you’re not a fan of sprinkles, please stop reading the blog at this point and go to another post… but who doesn’t like rainbow sprinkles?! (or jimmies as they’re called in other parts of the country… weird.)

After the sprinkles were all mixed in (be careful not to over mix), I placed the dough on parchment paper-lined cookie pans and baked for 10 minutes.

And here you are! Funfetti Cake Batter Cookies.

To be honest, they weren’t much to write home about in terms of flavor, but they would be PERFECT for a kid’s (or big kid’s) birthday!

If you have any suggestions of what you want to see me bake, please comment and let me know! I’m always looking for inspiration. Also, come follow my board on Pinterest!

Until next time folks!

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Pint Size Baker is BACK!

Have you missed me? I know you have. I’ve missed myself…

Wait, that sounded totally wrong. I meant I’ve missed all of you!

My sincerest apologies for the lapse in baking goodness, but sometime life gets in the way of hobbies and sometimes people get a little burnt out (GASP! I know…). It’s true; I can admit it: The Pint-Size Baker got a little burnt out. However, a couple of Sundays ago, I attended my first ever baking class run by a woman named Jamie who has her own cookbook (along with her partner Jill) and it reignited my passion!

Be sure to check Jamie and Jill out at Two Chicks from the Sticks, and stay tuned because the Pint-Size Baker is back!

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Popovers – Take 2!

Well hello there! Fancy meeting you here. ;-)

Let’s close our eyes for a minute. [Insert dream sequence here.]

Imagine the most amazing, buttery, slightly salty, doughy and crunchy dinner roll. How it’s soft to chew but has a slight hint of cheesy-goodness. With each bite, you want more and more.

[End dream sequence.]

That imaginary most perfect dinner roll is actually real, and I have been on a quest to perfect the recipe ever since my taste buds were introduced to it two months ago.

Popovers are things of legends. Most people don’t serve them, let alone attempt to bake them. However, after BLT Steak served them to us at dinner one night, I had NO choice but to attempt to recreate their masterpiece.

Now, what I forgot to mention was that when our server at BLT Steak delivered the buttery Popovers to our table, she also brought the recipe for them. As soon as the table discovered the recipe, all heads turned to me and without words, I knew what my task would be.

The first attempt ended up flat and dense. However, I used a muffin pan instead of a TRUE popover pan.

For the second attempt, my boyfriend surprised me and bought a real pan [However, we can only keep it at his house. Thus, he's holding all future popovers hostage.]

Let’s get to work. Prep was easy so no need for pictures. (The recipe only has 5 ingredients.)

First step is to slowly heat the milk over the stove. While it’s heating, whisk the eggs until frothy.

Then sift the flour and salt together in a separate bowl, and slowly combine the milk in the frothy eggs while it’s still warm (the milk that is; not the eggs).

Then slowly combine the flour into the egg-milk mixture, pour into the popover pan, and top with parmesan cheese (the recipe calls for gruyere but parmesan is WAY better).

Bake in the oven at 350 for 45 minutes.

Then pull them out and enjoy!

I realize these didn’t pop up fully. It made me cry a little inside, as the recipe is still not perfect. HOWEVER! I have a sneaky suspicion that the restaurant didn’t give us the REAL recipe. So try #3 is going to be modified a little by my own baking knowledge. Stay tuned to see what happens!


Popover Recipe (makes 6)

2 cups flour

4 eggs

2 cups milk (warmed over low heat)

3/4 tbsps salt

1.25 cups grated parmesan cheese (distributed evenly among 6 popovers)

***Instructions will come when this recipe is perfected.***

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Pound Cake, Sugar Cookies, and Popovers… oh my!

Except for the fact that I don’t have a picture of the popovers…


But more on that later.

I know it has been a looooooooooooooooooooooo[insert as many o's as you like]ng time since my last blog post. Like usual, I’ve been baking but just haven’t had the time to actually sit down and blog about it.

See below for evidentiary support on the aforementioned statement:

[My boyfriend's grandmother's Pound Cake with Cream Cheese Icing]

[Almond Butter Sugar Cookies - trust me when I say you won't be able to make just one batch!]

And to attempt [Read: force myself for the sake of those who enjoy the holiday] to get into the Valentine’s Day spirit, I used my cute little heart-shaped cookie cutters and new sprinkles from Target to create these!

Note: Target rocks my world when it comes to sprinkles for baking. Each new holiday comes with coordinating sprinkles! (And they keep for a long time too!)

Enough about baking.

<3 Who has a sweet lovey-dovey story they would like to share to help Pint-Size Baker get into the Valentine’s Day spirit??? <3

<3How did you meet your signifcant other? OR What has been your best Valentine’s day thus far? <3

Looking forward to reading all of your sweet stories!

P.S. Why can’t adults partake in the buying Valentine’s for everyone in class gig? We would really benefit from it too.

P.P.S. There is no picture of the popovers because they didn’t necessarily “pop-over” like they were supposed to. Will post photos and a real blog on the next try.

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Merry Christmas and Happy New Year!

Hope all of you are having a wonderful holiday season!!!

I can’t believe another year has come and gone so quickly yet again. My parents used to always say this would happen but I never believed them, especially when the minutes seemed like hours while sitting in grade school classes. But alas, the myths are true and life does go by quicker and quicker as you get older! Not that I’m complaining though.

Life in 2010 was pretty amazing, and I’m not sad at all for it to be gone already. Each new day, week, month, etc. comes with a new experience, lesson, laugh, smile, tear. The road of life is absolutely beautiful and I’m so excited to see where it’s headed.

During the week of Christmas I made up for my lack of baking the past month. Below is a list of every Pint-Size Baker goody made and I’m not finished yet!

Three batches of bark: Peppermint Bark and M&M Bark

Grandma’s Goo Balls

Red Velvet Cake

Christmas Tree Cakes

[Okay, so maybe I didn't make those but I did consume them!]

I may attempt ONE MORE baked good before 2010 is over and done but we’ll see so stayed tuned! :-)

And have a HAPPY NEW YEAR!!! Thanks for a great year of your support, comments, and love!

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Grandma’s Goo Balls

Okay, so I realize it’s been just shy of a month since my last post BUT you didn’t want multiple posts on the same cookie recipe did you???

I didn’t think so.

So it was only fitting to wait for a new recipe deserving of you and your glorious taste buds. This week’s baking adventure came from the lady who sparked my curiosity in baking at the tender age of three…

My grandma.

Grandma was one of the greatest cooks and bakers out there. [Yes, I realize everyone THINKS his/her grandma was the best, but I'm here to tell you that I don't THINK. I KNOW my grandma was the best.]

This particular recipe brings some major nostalgia to every member of my family from my grandpa down to the grand children. I hope to continue the tradition for her as she rests in peace with our Almighty Father.

Before there were Oreo Cakesters, there were these. I present to you…


The recipe for these, much like the name, has many variations, but grandma’s is the very best… [Did I mention Grandma was a great baker?]

Anyways, the first step is to combine the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt.

Open your arch-nemesis, Crisco… or maybe it’s just mine?

And cream together the wet ingredients: Crisco, Sugar, Vanilla, and an egg.

Then slowly incorporate the buttermilk until fully combined.

Once combined, add in 1/3 of the dry ingredients [see above], making sure to mix fully between each addition, until batter is thick and smooth.

Spoon out tablespoon size balls of batter onto a greased (or wax paper-lined) baking sheet (or pizza pans in my case), and bake at 400 degrees 5-8 minutes until puffy.

Remove from oven and let cool.

While the cake cookies (this is what we’ll call them from here on out since grandma didn’t name them and that’s what they appear to be and because this is a great run-on sentence and my best friend is probably cringing right now; hi Meredith!)…

Where was I? Oh yea. While the cake cookies cool, it’s time to make the “goo” otherwise known as crisco-marshmallow goodness.

Whip together crisco, marshmallow creme, powdered sugar, a dash of salt, and some water until light and fluffy.

Once the cake cookies are mostly cooled, place two of about the same size in your hand.

Place the “goo” on one side.

And top with the other side.

Repeat process with the rest of the cake cookies and “goo” until all of the “goo” is gone.

Place neatly on a serving plate and leave sitting on the counter to surprise your dad when he comes down the next morning for breakfast. :-)

There you have it! Yum. Yum! Sorry again for the delay. Fear not though, another post is coming shortly, as I have varied my Peppermint Bark recipe in order to appeal to more masses!

Until next time folks! I bid you adieu!

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Sprinkles Cupcakes – A Review

Well hello there! Where have you been all my life?

Okay, so maybe I have been the one MIA as of late and I have no good excuse other than simply being busy. However, amidst my busy-ness I got to try a notorious cupcakery that all of the stars rave about: SPRINKLES CUPCAKES.

Sprinkles Cupcakes has recently opened a location in Chicago, and while there for a wedding this past weekend, I got the opportunity to stop in and give it a try!

You know how people say you eat with your eyes first? Well, cupcakes aside, the store itself is perfectly pleasing on the eyes. From the clean lines to earth-toned walls and display cases that allow the punches of color in the cupcakes and products stand out, it was just so simply cute! One can’t help but getting at least two cupcakes to try. (Seriously, everyone that walked in got at least two as if it were a crime to buy less.)

Sprinkles varies which cupcakes they offer by day of the week, with a few staples like Red Velvet offered every day. I decided to give a staple and a daily special a try: Red Velvet and Banana with White Frosting.

First up was the Banana. The cake part was incredible. It was moist and banana-y without being overly sweet. The frosting was a tad on the sweet side for my liking though. When eaten together with the cake part, it tended to overpower the banana.

Next was Red Velvet. The cake was a brilliant shade of deep red, true to its origins and the frosting was just sinful. While I still prefer my twist on this recipe for Red Velvet cake and cream cheese frosting, Sprinkles did not disappoint!

If you’re lucky enough to be near Sprinkles Cupcakes, stop in and give a couple of their menu items a try. You won’t be disappointed. My only regret is not purchasing a few more options to sample!

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Election Day Cookie Cake

Hi folks!

Well the last couple of weeks have been a whirlwind to say the least! I took the week off baking after the contest ended. Then this past week has been filled with events and well… living life to the fullest! However, I did bake my signature cookie cake and decorated it per special request from one of our very own statewide candidates here in Georgia. Check out the final product for Mark Butler Labor Commissioner-Elect below!

[Original Logo]

[Beginning to decorate]

[Side profile]

[Cookie Cake Ready to be eaten...]

Hope you all have had a wonderful rest of October (and happy Halloween)! Time for the Pint-Size Baker to partake in a little OTP R&R. :-) See ya next week!

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Pecan Pie – Bake for the Cure

Well here we are, the LAST and FINAL blog post allowed for entry into the Susan G KomenBake for the Cure baking blog contest. It officially ends THIS Sunday at midnight CST. Please comment at the end of this blog! Not only are you helping out the Pint-Size Baker but you’re also helping increase Breast Cancer Awareness!

I’m sure most people are “aware” of breast cancer and some might even be sick of hearing about it, but you know what I have to say to that???


The more people get sick of hearing about Breast Cancer and Breast Cancer Awareness initiatives, the more it will stick in their heads about getting checked and doing at-home self-checking. Breast cancer percentages each year are decreasing but we still have a long way to go to reduce the number of lives lost, both male and female.

For the last and final blog post, I decided to make one of my LEAST favorite baked goods TO EAT, but it has become my MOST favorite thing to bake! This could possibly be the easiest baked good I’ve made thus far… so easy in fact, I even made it while wearing high heels:

Now, if that ain’t easy, I don’t know what is!

PECAN PIE (with a slight recipe modification)

First is PREP.

Next, bake the pie crust according to the instructions on the pre-made pie crust package. [Nope, not from scratch. So sad, too bad.]

Let the pie crust cool and toast the pecans.

While the pie crust is still cooling, combine the KARO dark corn syrup, eggs, melted butter (Slightly cooled. We don’t want to have scrambled eggs in our Pecan Pie), vanilla extract, butter (I used 1/4 cup instead of 3 tbsp), dark brown sugar, pinch of salt, AND…

Last but certainly NOT least…

1 tbsp of JACK DANIELS! (not enough to tell what it is but enough for a slight kick)

Then pour the bowl into the pie crust and bake.

WAIT… I think I forgot a step or two…

OH YEA! Whisk all ingredients in the bowl together until well blended.

Then stir in the pecans and pour into cooled pie crust.

Bake at 350 for 38-40 minutes or until filling has set around the edges and is slightly jiggly in the middle.

Cool on the counter over night.

Then serve to your boyfriend’s wonderful family at their Auburn football tailgate the next afternoon!

Ok, you can skip that step… but DO share with those you love just like you’re going to share with those you love about breast cancer and how important it is to do self-checks regularly. :-)

One more thing before I go…


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