These are like glorified pop tarts. Or just little pastries. You could easily fill them with other fruit or fillings, but I did quite like the blueberry filling. These were a nice breakfast, but beware that they are filling with the butter in the pastry dough. Next time, I plan on doubling the filling because there was plenty of room left inside the pies for more.
Let’s preface this with…the Chiplet could be here by now. Or maybe not. And by typing this, I have a weird deja vu feeling from when I wrote stuff like this about the Fudgelet’s arrival. If the Chiplet is here, I hope to give an update soon. If he hasn’t arrived yet or my update is slow, you can also check my Instagram/Twitter pages in case I update there first.
Now, onto the muffins!
If you were keeping track of our blueberries and what we were doing with them, you might have thought we had used most of them and that blueberry recipes were finished. Or, that we wouldn’t have possibly bought more berries at a farmer’s market because they were a great price, especially for organic ones, and they looked sooooo good….or maybe you can believe it? I get a bit obsessed with berries in the summer. We have so many varieties out here in the Seattle area, and they seem to have such a long season here. I love it! K also loves it because he loves berry treats for his birthday desserts, and I try to find new ways of giving him these treats.
The Tartine cookbook has been great for getting me to branch out with treats I never would have thought to make before. This recipe is another extension for me. K loves flan desserts because he grew up with his mom making numerous versions with canned fruit, plain, and so on. Then, of course, there is the classic egg tart in Chinese cooking. I asked him what he wanted for his birthday this year, and he wasn’t super interested in anything except that he didn’t want cake. So, I followed his wishes (except to make a small personal ice cream cake for him) and made this baked custard.
I’m sure you were worried about the state of our blueberries after I posted about them with blueberry bars. What did we do with all of those blueberries? Were they given a good home? Did they make it out of the box they arrived in? Well, now you can rest easier. Here is yet another recipe using our supply. As with most things, if I ask K what he wants me to make (dessert-wise), he usually says ice cream. No matter what. I could say, we have extra sugar and he would want me to make ice cream with it. Luckily, that is one of the ingredients in ice cream, so it’s all good. For this ice cream, I was surprised that no one in my cookbooks had done a straight blueberry ice cream. They don’t know what they’re missing! I was worried there was some weird problem with them, and the world would laugh at my crazy blueberry ice cream ideas, but apparently I can now laugh at the world. And, you could leave it at blueberry ice cream. All well and good. But I thought it might want to meet up with a friend, namely Cheesecake. Liquid Cheesecake. Yeah, Momofuku Milk Bar fans, you know what I mean.
As mentioned in the soup post on Wednesday, we have been having gorgeous weather, and the July 4th weekend was particularly lovely. We had a bit of a staycation–we went to an island the one day, had a party another day, and went blueberry picking on a different day. Naturally we picked way too many (at $2 a pound, how can you resist?) and I had to come up with a few uses for them besides general snacking. The first recipe was for these bars. Dorie calls it a cake, but really it works well as breakfast blueberry bars….so that is how I am filing this.
I bet you loved the pie so much from the last post that you had to come back today to see what else we could make with the curd, graham cracker crumbs, and liquid cheesecake. There is no chocolate in today’s recipe, although you certainly could add some! This was me noticing that I would have some liquid cheesecake leftover as well as crumbs and curd, and then realizing that it sounded like the Ben & Jerry’s strawberry cheesecake ice cream. My husband likes the flavor but often complains that he can’t taste the cheesecake flavor after a while. So, I decided to swirl it in as a mix-in, instead of just making it the base. This way, he gets bits of cheesecake as he goes, as well as other swirls. As I’ve mentioned previously, he is a smooth ice cream fan, so this fits the bill. The graham crumbs have a bit of texture, but they dissolve pretty quickly in a yummy way.
It seems like Momofuku Milk Bar recipes always require such long titles because the book makes it so easy to mix and match recipes. I kept forgetting about the brownie pie recipe, and it’s silly because it is one of their easiest to make. Only one extra recipe required, and that’s just a crust! But, then I wanted to top it with something special and the fruit curd and liquid cheesecake both sounded so good. Then I figured, why not both?
For this recipe, you will need half of the liquid cheesecake recipe I told you to make last post as well as the strawberry and blueberry curd that is in the same post. You will only need a small bit of the curd. But don’t worry, you will use the remaining amounts for Friday’s post. (I told you this week would have many things to make!)
For the graham crust in this recipe, I highly recommend making your own graham cracker crumbs and not using storebought. I notice a difference everytime. I am not saying you need to make your own graham crackers, although you could, I am just saying that you should use a food processor or rolling pin to grind them fresh. They taste much better, and that comes from the girl who loves shortcuts. And once more, you will have some of the graham crust crumbs left for what is coming on Friday. Trust me, it is worth it. If you end up not liking it, you can always eat away your disappointment with all of these extra dessert toppings.