Sunday Special: Picky Eater Approved Blueberry Muffins


Blueberries are a popular superfood because of their sweetness, high nutritional value, and low calorie count. They are the King of Antioxidants and have a long list of health benefits. When it comes down to it, everyone should incorporate this blue fruit into their daily diet.

Unfortunately, blueberries are not the favored fruit of my diet. The skin of the berry is so tight that the slimy sour goo explodes in my mouth – it’s a weird experience that I don’t enjoy. Also, whoever says blueberries are sweet is wrong. I’ve never eaten a sweet, raw blueberry in my life. Next to kiwis, blueberries are my least favorite fruit.

Don’t get me wrong, I want to like blueberries. I’ve worked hard to get them on my approved list of foods but they will not show up unless they are in muffins or pancakes. This is the only time I eat blueberries. Don’t ask me why because I don’t have an answer – that’s just the way it is.

Blueberry Muffins

Blueberry Muffins: What makes this recipe picky eater approved is the low blueberry count and ignoring weird additions like sour cream, applesauce and yogurt. Also, additional sugar sprinkled on top never fails my picky taste buds.

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar + additional

1/2 cup butter

1/2 cup milk

2 eggs

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/3 cup olive oil

1 1/4 cups fresh blueberries

Preheat oven to 350F. Place the flour, baking powder, and sugar in small bowl and set aside. Place salt, butter, milk, eggs, lemon juice, vanilla, and olive oil in separate large bowl and whisk until smooth. Add half of flour mixture and mix to combine. Add rest of flour mixture and combine. Add blueberries and stir with spoon. Oil muffin tins or line with non-stick baking paper. Spoon mixture into muffin cups and sprinkle sugar on top. Bake for 25-30 minutes.

Pickin’ Your Brain:

  • What foods do you avoid in natural form, but eat with other things?

Sunday Special: Picky Eater Approved Swedish Lace Cookies


I’ve never been to Sweden, nor have I had to overwhelming desire to travel there until I ate Swedish Lace Cookies. Normally, oats freak me out. I would rather be stuck in a crowded elevator for a few hours than eat oatmeal and believe that granola is an awful addition to yogurt. I encountered Swedish Lace cookies by accident and am happy we had the opportunity to  meet.

These are not your traditional American Christmas Cookie but their light taste and somewhat-healthy ingredients hold a place on my cookie tray for years to come. They are easy to make, delicious, and will surprise your holiday guests. Why not switch it up a bit this year and add a new cookie to your Christmas routine?

SS12 - Swedish Lace

Picky Eater Approved Swedish Lace Cookies:

2 1/4 cup Quick Cooking Oats

1 cup butter

1 1/2 cup brown sugar

Mix ingredients and let stand overnight at room temperature. The next day, add the following ingredients and mix well:

1/2 teaspoon salt

1 tablespoon molasses

3 tablespoons flour

1 egg, slightly beaten

1 teaspoon vanilla

Heat oven to 350F. Drop dough in 1/2 teaspoons, 2 inches apart on cookie sheet lined with parchment paper (this is very important! If you don’t use parchment paper the cookies will stick to the pan and fall apart when you try to get them off. Trust me, it’s worth the investment!) Bake for 6-7 minutes or until golden brown. Let stand until cook before removing from parchment paper.

SS12 - Swedish Lace 2

Pickin’ Your Brain:

  • What’s your favorite dessert from a different country?

Sunday Special: Picky Eater Approved Peanut Blossoms


Peanut butter is amazing – it goes well with so many foods that I could eat this creamy, peanut spread with every meal of the day. Peanut butter and toast for breakfast, peanut butter and jelly sandwich for lunch, ants on a log for a snack, and peanut butter cookies for dinner’s dessert. Okay, so I don’t know what I would eat peanut butter with for dinner, but my list is pretty good for a picky eater…

I love cookies; peanut butter are my favorite next to the classic chocolate chip. The delicious, creamy peanut butter baked good never fails, especially when it is from PDQ, a Wisconsin gas station convenience store. To all my family and friends back home: have you ever had a peanut butter cookie from PDQ? Do yourself a favor and grab one – you’ll be happy you did.

Another type of peanut butter cookie I never turn down are Peanut Blossoms. I look forward to baking these Christmas-time peanut butter cookies every winter. The holiday season isn’t complete without them on the tray of Christmas Cookies!

SS11 - Peanut Blossoms (Ingrid)

Picky Eater Approved Peanut Blossom Cookies:

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar + additional

1/2 cup brown sugar

1 egg

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon salt

1 3/4 cups flour

1 bag of Hershey’s Kisses

Mix butter, peanut butter, sugar, and brown sugar together. Individually add and blend the remainder of the ingredients. Heat oven to 375F. Shape cookie dough into balls and roll through small bowl of sugar. Bake for approximately 8-10 minutes. Remove from oven and place Hersey’s Kiss in middle of each cookie. Return to oven for a few seconds, immediately remove cookies and place on cooling rack.

Pickin’ Your Brain:

  • What is your favorite Christmas Cookie recipe?