In general, I’m a fan of soft cookies over crunchy cookies. I’m pretty sure I’ve said this before. Anyway, soft, fluffy cookies are just delightful. I am not generally a fan of fruit in cookies. However, this cookie may be a delicious exception. This cookie is a great mixture of soft, cake-like texture and a nice pop of blueberry. Oh, did I mention it has a cream cheese glaze? There’s that too.
I have a few posts about my love for breakfast pastries. I just cannot keep away from pastries at breakfast, I swear. However, I will say this post was not inspired by breakfast. I actually made these pastries as an accompaniment to a dinner dish. I love to have weekly “brinners,” or breakfast for dinner. I just love eating breakfast for dinner. So, this was the best of both worlds- breakfast pastries for dinner!
I am all aboard the train heading to Pumpkin Town, USA. For some reason, I am crazy for pumpkin this fall. I have already made Pumpkin Scones with Spiced Glaze and Pumpkin Bread. But I cannot be stopped. The pumpkin bug bit me again this week. This time, I wanted a typical dessert. I wanted a fluffy, soft cookie with pumpkin incorporated in it. This led me to a pumpkin cookie with a sweet cinnamon glaze.
I recently discussed my love for breakfast sweets in my Apple Fritter Cookies post. There is just something about that initial sugar rush to my system first thing in the morning. They say breakfast is the most important meal of the day, right? Well, I like to start my day in a complete state of sugary euphoria. The problem is, most breakfast pastries are high in calories and not very filling. There is one breakfast pastry that is typically more dense, and less sweet than most: the scone. The humble scone is a pastry that is often overlooked at bakery counters. Generally speaking, scones are dry and dense. However, I decided to make a moist scone that was fit for breakfast time.