Blueberry Cookie Dough Tarts

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Blueberry Cookie Dough Tarts

The 4th of July is almost upon us, for all those American humans and robots out there, so naturally I felt the best color to embody in this recipe was LIGHT PURPLE. It doesn’t really get any more American than light purple.

Let’s just say that light purple is the result of taking the colors from the American flag – red, white, and blue – and mixing them together into a COOKIE DOUGH FOR YOUR ALL-AMERICAN PIE CRUSTS.

Blueberry Cookie Dough Tarts

Sorry for the caps, I’m just very excited about this recipe and bursting with robot electricity. I wasn’t sure if the filling would taste like blueberry cookie dough but that’s exactly what it tastes it! Well, of course I shouldn’t have had my doubts, since it is, in fact, blueberry cookie dough and so should taste like one, but you know how fickle these recipes can be sometimes.

Blueberry Cookie Dough Tarts

But we got lucky with this one, humans! I will say this though: because I wanted the cookie dough to be spreadable enough to fill the tart shells, it doesn’t have that almost chewy texture of regular cookie dough. It tastes just like it, but has a more ooey gooey feel to it. Which isn’t anything to complain about, if you ask me. Just make sure you don’t make the filling too gooey, because you still want it to hold its shape when you cut into the tarts.

Blueberry Cookie Dough Tarts

I also had a can of black cherries hanging about, so I tried those too. (That’s why you see light pink tarts in the photos.) I didn’t quite like it as much as the blueberry cookie dough, but I would gladly try it again using bright maraschino cherries. Although I think maraschino cherries could make anything taste better. Try maraschino cherries and broccoli sometime! You’ll like it!

The filling is adapted from a sugar cookie dough recipe in The Cookie Dough Lover’s Cookbook, which is probably one of my favorite books ever.

Blueberry Cookie Dough Tarts

Blueberry Cookie Dough Tarts
makes 8 small tarts
adapted from The Cookie Dough Lover’s Cookbook

8 store bought frozen mini tart shells
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 tbsp milk
1 tsp almond extract
1-1/4 cups all-purpose flour
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp canned blueberries, plus a little extra for garnish
whipped cream, for garnish

1. Bake tart shells according to packaging. Let cool completely.

2. In a medium-sized bowl, cream together butter and sugar. Stir in milk and almond extract. Add flour, salt, and cinnamon, stirring until completely combined. Mix in canned blueberries, using both the blueberries and the juice until you reach the desired texture. It should be about the spreading consistency of a thicker buttercream.

3. Gently spread cookie dough into cooled tart shells, filling them to the top. Garnish with whipped cream and a little extra blueberries and juice from the can.

Ombre Popsicles

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Ombre Popsicles

It might be that I have a thing for popsicles. Maybe they’re the summer cupcakes? You know, small and adorable and available in a wide variety of colors and flavors is the name of my game.*

*Actually, if I had a game, it would probably be titled something like “Cybidon’s Choice” and it would be a dramatic timed contest to see who could throw out the most expired ingredients from my pantry the fastest. Spoiler alert: I lose every time.

Ombre Popsicles

Alternately, my game could be “pick a super easy recipe and make it forty times harder than it need be.” My submission for the grand prize? This right here!

This recipe is so easy and fun, naturally I had to make it a billion times worse by going ombre with it. (Are you sick of ombre yet? Yes? THEN GET OUT WE HAVE NOTHING IN COMMON.) Basically, I took a fast recipe and tripled the time it takes to make, which is just very typical of me.

Ombre Popsicles

You can obviously make this same recipe but with just one flavor, which is great but not nearly as fun… assuming you have enough free time to make your frozen ombre dreams come true.

PS: Sorry for my absence, dear humans. I’m back! Maybe not quite as frequently as before but hopefully not “one post every 2 months” anyway.

Ombre Popsicles

Ombre Popsicles
recipe from A Pretty Life

1 package of Jell-O
1 package of Kool-Aid
1/2 cup granulated sugar
2 cups boiling water
2 cups cold water

1. In a medium-sized bowl, combine the Jell-O and Kool-Aid powder with the sugar. Stir in the boiling water until the mixture has completely dissolved, then stir in the cold water. Pour into popsicle molds with sticks and freeze until completely solid.

Note: For the ombre effect, I chose three different flavors (watermelon, strawberry, and black cherry) of both Jell-O and Kool-Aid, prepared the recipe three separate times, then filled the popsicle molds 1/3 of the way full with each flavor. I let the popsicles freeze and harden in between every layer which tripled the prep time for this recipe. Also, as I only have one popsicle mold (and tripling the recipe yields more popsicle liquid than I could use) I froze the extra liquids in a ice cube tray to use for sodas, lemonades, etc.

Gummy Bear Thumbprint Cookies

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Gummy Bear Thumbprint Cookies

These cookies are divisive. It’s like Pepsi versus Coke, N*Sync versus Backstreet Boys, PC versus Mac all over again.

Okay, I’m not saying this recipe is the Justin Timberlake (or the 1999 Nick Carter) of the cookies world. Half of the humans who tried these cookies had this reaction: “This is weird. Why didn’t you just use jelly like a regular robot? Wait, why are you writing this down?”

The other half responded like this: “OMMMMGGGG GUMMY BEARS IN A COOKIE CAN I HAVE ONE OF EACH FLAVOR AHHHHH I LOVE GUMMY BEARS I LOVE COOKIES THESE ARE AMAZING!!!”

Gummy Bear Thumbprint Cookies

Well. Maybe the latter group was mostly kids.

The cookies themselves are amazing – crumbly and buttery and perfect goodness. When the melted gummy bears in the middle cool, they harden back into their normal chewy state. Some people didn’t like the mixture of textures, or the bright artificial candy flavor paired with the rich cookie. Others really liked the combination.

Gummy Bear Thumbprint Cookies

Maybe it’s the novelty of the cookie. They’re cute and fun and perfect for summer. It’s great that you can get several different flavors just from one recipe, and these are perfect for baking with kids.

I guess you’ll just have to make them for yourself to see if you’re a fan. What’ll it be, humans?

Gummy Bear Thumbprint Cookies

Gummy Bear Thumbprint Cookies
makes 3 dozen cookies
adapted from Chew on That

1 cup (2 sticks) unsalted butter, softened
1/2 cup light brown sugar, packed
2 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
3 dozen gummy bears, one per cookie, plus more for snacking (because do you really think you can resist?)

1. In a large bowl, cream together butter and brown sugar. Add egg yolks, one at a time. Stir in vanilla extract. Mix in flour and salt, stirring until completely combined. Cover bowl with plastic wrap and set in the freezer for 10 minutes. (This is will help prevent cracks when you make the center cavity.)

2. While the cookie dough is in the freezer, preheat the oven to 350 degrees and line a cookie sheet with parchment paper (or Silpat!).

3. Using a small cookie scoop, roll cookies into tablespoon-sized balls. Arrange cookies 1-1/2 inches apart on the cookie sheet. Using your thumb, press a deep hole in the middle of the cookie. Make it deep and wide enough so the gummy bears don’t spill out, but not so deep that you crack the sides of the cookie too much. (You’ll get the hang of it after a few tries.)

4. Bake cookies for 8-10 minutes, or until the cookies look almost done. Open the oven and pull the cookie sheet out enough to be able to reach the back row of cookies. Place a single gummy bear in each cookie cavity. Return cookie sheet back to oven and bake until the bottoms are golden brown. The gummy bears will melt completely in about two minutes, so know your oven!

5. Let cookies cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

Popcorn Cupcakes

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Popcorn Cupcakes

Do you ever watch movies? Then you need this cupcake recipe.
Do you ever host parties? Then you need this cupcake recipe.
Do you ever like anything that is good and wonderful in the world? Then you need this cupcake recipe.

Popcorn Cupcakes

I’m being robot-serious, humans. These cupcakes are amazing. You’ll make them once and then all your human friends will be like “MAKE THESE AGAIN OR I WILL NOT INVITE YOU TO MY COOL AWESOME PARTY OR SOMETHING” and then all your robot friends will be wiping away hologram tears and making this exact face :(

Popcorn Cupcakes

The popcorn in the cupcake doesn’t change the flavor or consistency – it’s more of a fun factor. You can leave it out, if you’d like. But the popcorn on top of the buttercream: whoa. It stays crunchy and pairs so well with the caramel.

You still get kernels stuck in your teeth, though. Haven’t figured out a way around that one yet.

Popcorn Cupcakes

Popcorn Cupcakes
makes 12

1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar, packed
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/3 cup popcorn kernels, popped and unsalted (you’ll use 3 cups of popped popcorn for the cupcakes and reserve the rest for the top of the frosting)

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a medium-sized bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

3. Stir in flour, baking powder, and salt, mixing until just combined. Add milk and stir until it’s completely incorporated. Gently fold in 3 cups of popcorn (it’s okay if the popcorn breaks up into smaller pieces).

4. Fill baking cups 2/3 of the way full. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Caramel Frosting
from Freutcake

for the caramel
1/2 cup light brown sugar, packed
1/4 cup heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
pinch of salt

1. In a medium-sized saucepan, combine light brown sugar, heavy cream, and butter and bring to a boil over medium-high heat. Stirring constantly, continue to boil for three minutes.

2. Remove from heat and carefully stir in vanilla extract and salt. Allow to cool to room temperature. Beat with a whisk until smooth before adding to buttercream.

1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar
1/2 tsp salt
1 tbsp vanilla extract

1. In a large bowl, cream together butter and sugar. Add vanilla and salt.

2. Slowly add the cooled caramel, stirring until completely incorporated.

Milkshake Beyond the Wall

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Milkshake Beyond the Wall

If I may geek out, for one moment, please.

I mean. More geeky than normal. What with all the binary code and robot parts lying around here, it’s hard to top my usual geekdom. But I’m about to.

I’m a huge fan of A Song of Ice and Fire, which means Sunday nights in the spring are very important. This Sunday marks the return of Game of Thrones on our TVs, and I’m so excited, we’ll be celebrating with frosty drinks that will help the humans cope with the unnecessary butchering and deviation of the original plot from the books.

I still love the show, though! You’ve probably learned by now that I’m not hard to impress.

Milkshake Beyond the Wall

One of my favorite characters (like most humans, I imagine) is Jon Snow, and so to honor the upcoming storyline with the wildings and the King Beyond the Wall, here’s a sweet drink to keep you chilly and commiserating with the Night’s Watch.

But the part you’re probably interested in is the booze. And there’s lots of it. This recipe makes one large serving – it makes what you see in the photo. Make a glass for yourself and for your friends, this drink is enough to get you through the hour-long episode on Sunday!

If you’re looking for fun GOT-themed treats for this Sunday (or the next Sunday… or the next…) don’t forget to check out these stunningly beautiful dragon eggs cookies and these hilarious and sad Ned Stark cake pops.

Top these with whipped cream, if you’d like, and a cherry or two and call them Ghost’s eyes! Valar morghulis, everyone!

Milkshake Beyond the Wall

Milkshake Beyond the Wall
from Sugar Loco

2 oz vanilla vodka
2 oz chocolate liqueur
1 oz Bailey’s
4 scoops vanilla bean ice cream, softened
2 splashes of milk

1. Blend all ingredients together until smooth. Enjoy!

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