I am so excited to introduce my very first contributor here on Place Of My Taste. Rebecca from Living Better Together is sharing an amazing recipe today. She is a wonderful blogger and such sweet Friend!
Take over Girl!!
Hi everyone, I’m Rebecca, the bloggeress behind Living Better Together. I’m a Maine girl with a love of food, design, and family. I am so excited to be a monthly contributor here on Place of my Taste. I’ve gotten to know Aniko over the last year here in the blogging world and she’s such a treat to work with and follow! She always leaves me drooling over her recipes and gawking at her craftiness… such talent, don’t you think? And we’re so lucky that she’s willing to share it with all of us! But today, it’s my turn to share so our beloved Aniko can kick back and relax! So I’ve decided to tempt you with some deliciously sweet Blueberry Bliss Cream Pies!
Oatmeal Cream Pies. They’re just so perfect. Lightly crisped edges with chewy centers and that amazing buttercream filling to finish them off. Growing up in Maine, blueberries are a staple of summer, from raking them in the fields to enjoying them in a Blueberry Pie on the 4th of July. We grew up reading Blueberries for Sal and eating big batches of blueberry pancakes on Saturday mornings. As you can see, blueberries and I have a long (and tasty) history. I knew they would be just the thing to add a summertime twist to a traditional oatmeal cream pie. The blueberries break up the sweetness with just the right amount of bitterness and just a hint of tartness (Yes, they can be both).
You can make these with just the blueberry filling, or you can add blueberries into the cookie mix which gives them a blueberry muffin feel. That makes them appropriate for breakfast, right? I made both, and neither batch lasted long! I personally liked the blueberries mixed in better, I love the bursts of blueberry blending with the cream when you take a bite… it’s pure Blueberry Bliss!
- 1¼ cup (2½ sticks) Unsalted Butter (room temp)
- 1 cup packed Light Brown Sugar
- ½ cup Sugar
- 1 Egg
- 1 tbsp Vanilla Extract
- 1½ cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- 3½ cups Minute Oats
- 1 cup Frozen Blueberries (optional)
- 1.2 oz. Freeze Dried Blueberries
- ½ cup (1 stick) Unsalted Butter (room temp)
- 2-3 cups Confectioners' Sugar
- 3-4 tbsp Heavy Whipping Cream
- 1 tsp Vanilla Extract
- Preheat oven to 350 F.
- Line baking sheet with parchment paper.
- Cream butter and sugars in a large mixing bowl until creamy and smooth.
- Add egg and vanilla and beat until light and fluffy.
- Combine flour, baking soda, salt, and cinnamon and a separate bowl, mix into sugar mix and little at a time until full incorporated.
- Add oats, if you decide to add blueberries now would be the time to do so. It's very important that your blueberries are frozen so they don't break when mixing.
- Use a 1.5 tbsp cookie scoop to distribute cookie dough onto the prepared pan, place about 2 inches apart.
- Bake for about 10 minutes until edges are golden brown, remove from oven and transfer to cooling rack.
- Place freeze dried blueberries in a food processor and blend until they become a fine powder.
- Cream butter in a large mixing bowl.
- Slowly add in confectioners' sugar, blueberry powder, whipping cream, and vanilla and beat until fluffy.
- Sandwich blueberry cream between two like sized cookies and enjoy!
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Thank You Rebecca for sharing this amazing recipe!
Go check her cute blog and show Rebacca some love today!
Have a happy weekend!