Goji Berry White Chocolate Chip Cookies


I think the worst part about planning a wedding is waiting for the RSVP’s to come back in. Whenever I receive a wedding invitation, I usually send it back within the first week after receiving it. Well, mine have been out for over three weeks and I only have 50% of them back! The longer it takes, I’m sure the more likely they’ve been forgotten about.


I’m not one to stress about wedding details, but I think I’ve just become more impatient than anything. I still have to put together the seating arrangements! So far, this whole wedding this has actually been quite laid back. We’re more focused on the bar than anything. The countdown to the bar is only two weeks!


While my DF is studying, I’m baking. I’m in the kitchen all day trying to figure out what to make with the new ingredients that come in the mail. This time, I was sent some goji berries from Oh Nuts! This was the first time I’ve ever had goji berries and I was a bit caught off guard with the taste.


You’d think that since they were berries, they’d be sweet like strawberries, blackberries, and blueberries. Nope! They’re actually quite bitter and have a strong aftertaste. They start out okay, but then have such a strong taste afterward that leaves you feeling tricked.


I threw them into some cookies to see if the the dough and white chocolate chip could help with the goji flavor. No such luck. Baking them in the oven in cookie dough doesn’t change or mute the berry taste at all.


Let’s just say goji berries are an acquired taste, kind of like pickles and mustard. You have to enjoy eating goji berries alone in order to like these cookies. Otherwise, it’s a lost cause.


The cookie itself, however, is wonderful. Sub the goji berries with craisins, raisins, nuts, or just about anything else and you’ve got one solid cookie.

Recipe adapted from Averie Cooks. The only thing I did differently was sub the cranberries for goji berries. Stick with the cranberries. :)

Goji Berry White Chocolate Chip Cookies


  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup bread flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, optional and to taste
  • 1 cup dried goji berries
  • 1 cup white chocolate chips


  1. Cream together the butter and sugars
  2. Add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Gradually mix in the flours, baking soda, salt, and mix until just combined.
  3. Stir in the goji berries and white chocolate chips. Cover the dough and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F.
  5. Roll cookie dough into tablespoon sized balls and bake for 8 to 10 minutes.

Blueberry Lemon Coffee Cake Muffins


Most people know today, July 11th, as free Slurpee day, but did you know that it’s also National Blueberry Muffin Day? I swear every food has its own day. It’s exhausting trying to keep up, but luckily I have Krusteaz to remind me! They sent over a box of their Wild Blueberry Muffin Mix so that I could celebrate the day with them.


The box came with a can of blueberries, rather than having dehydrated ones in the dry mix. That’s the first time I’ve ever seen anything like that. It was just as easy to work with and made me feel like I was making something a little more “homemade.”


I doctored up the muffin mix with a recipe that I found on Krusteaz’s website. Instead of using lemon flavored yogurt, I used real lemons. My parents have a lemon tree growing in the backyard that is overflowing with ripe lemons right now. The last time I came over, my dad tried to hand me a grocery bag full of lemons to take. Since it’s just me and my DF, I settled with six.


These muffins are bursting with lemon flavor, the blueberries taste fresh, and the greek yogurt that I used made the muffins extremely moist.


I’m always up for a streusel topping.


Blueberry Lemon Coffee Cake Muffins


  • 1 package Krusteaz Wild Blueberry Muffin Mix
  • 1/3 cup milk or water
  • 2 eggs
  • 1/2 cup greek yogurt
  • zest of 1 large lemon
  • 2 tablespoons lemon juice
  • 1 can blueberries, drained and rinsed (enclosed)
  • Topping:
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter or margarine, cold


  1. Preheat oven to 350°F.
  2. For Coffee Cake: In medium bowl, blend together muffin mix, milk or water, eggs, zest and lemon juice. Fold in blueberries. Spoon batter into 12 lined muffin pan.
  3. For Topping: In small bowl, mix together brown sugar and flour. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle topping over batter.
  4. Bake 18-20 minutes, or until toothpick comes out clean.

I would love for a reader to try out Krusteaz’s baking mix as well, so Krusteaz is giving away a muffin mix box and three coupons for another 3 Krusteaz products of your choice! Enter via the Rafflecopter here:

a Rafflecopter giveaway

This a sponsored post, but the opinions expressed are my own.

Blueberry Buckle


Have you ever had a blooper while baking? Perhaps you forgot to add the eggs or put in baking powder instead of baking soda? Well, this recipe was one of my cases. The cake was fine, I just messed up the topping.


It actually didn’t turn out so bad. The top of this blueberry buckle just came out a little more… unique looking than normal. It had pillowy craters and bubbled a bit. Can you guess what I forgot to add?


I forgot to add the flour. Rookie mistake!

Because of that, the topping batter wasn’t as crumbly. The butter basically took over and boiled in the oven on top of the cake. I’m not complaining, butter’s on my list of deliciousness!


Blueberry buckle just screams summer to me. That, plus watermelon, quality pool time, and dad’s homemade french fries. What’s on your summer list?

Recipe slightly adapted from the Sugar Plum Blog.

Blueberry Buckle


  • 2 cups cake flour + 1/3 cup, divided use
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened, divided use
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1/2 cup almond milk
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees F. Grease an 8x8 baking pan with butter or olive oil.
  2. Cream together 1/4 cup of the butter, granulated sugar, and vanilla. Beat in the egg.
  3. Add in 2 cups of cake flour, baking powder, and salt. With the mixer on low, add in the almond milk until just moist.
  4. Gently fold in the blueberries and pour the batter into prepared pan.
  5. Now, make the topping: Using a fork, press together the remaining 1/4 cup butter, 1/3 cup cake flour, brown sugar and cinnamon until well combined and crumbly. Sprinkle crumble on top of cake batter. Bake 35-40 minutes or until well risen and golden brown. A toothpick inserted into cake should come out with moist crumbs attached.