Blueberry corn cookies taste like a blueberry cornbread muffin in cookie form – sweet and chewy corn cookies bursting with fresh blueberries.

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Bob took one bite of these and said – I feel like I just ate a blueberry corn muffin in cookie form. Mission accomplished!

I was already obsessed with my chewy sweet corn cookies and decided the only way to make them better was to add fresh blueberries inspired by my blueberry cookies. Both are amazing on their own, but there’s something nice about the freshness of the blueberries mixed with the salty sweetness of the corn cookies, especially for summer.

I did tweak them a little bit more than just adding blueberries: substituted some of the granulated sugar with light brown sugar and honey, added butter extract to really up the cornbread flavor, and turned down the baking temperature in exchange for a little longer bake time.

I felt like Goldilocks. The first batch of blueberry corn cookies baked at 350F was a bit too browned, the second batch at 325F, but the third batch at 335F was just right. Feels weird to share a recipe without a temperature set in increments of 25 degrees, but at the end of the day, what works, works!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Monday’s Recipes:

• Shark Sugar Cookies from Hezzi-D’s Recipes Box
• Mixed Fruit Dump Cake from A Day in the Life on the Farm
• S’mores Brownies from Jolene’s Recipe Journal
• Lemon Blueberry Semifreddo from Karen’s Kitchen Stories
• White Chocolate Raspberry Mousse from Blogghetti
• Grape Popsicle Jello Mold from Sweet ReciPEAs
• Strawberry Upside Down Cake from Cheese Curd In Paradise
• Peanut Butter Banana Icebox Cake from A Kitchen Hoor’s Adventures
• Peach Berry Fruit Salad from Jen Around the World
• Christmas Tree Cake Cupcakes from It’s Shanaka
• Summer Rice Krispie Treat S’mores from For the Love of Food
• The Best Oatmeal Cookies from Our Good Life

BLUEBERRY CORN COOKIES

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Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all-purpose flour
• 2/3 cup freeze-dried corn powder (about 1 cup whole)
• 1/4 cup cornmeal
• 1/4 cup corn flour
• 1-1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled to almost room temperature
• 1 cup granulated sugar, plus more for rolling
• 1/4 cup light brown sugar
• 2 Tbsp honey
• 1 egg, room temperature
• 1/2 tsp butter extract
• 1 cup fresh or frozen blueberries*

Directions

1. In a medium bowl, whisk together flour, corn powder, cornmeal, corn flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter, both sugars, and honey until creamy, about 3 minutes. Add egg and extract and beat until combined. Gradually add flour mixture, mixing until just combined. Fold in the blueberries*, careful not to break them.
3. Place extra sugar in a bowl, using a medium cookie scoop, roll tablespoons of dough into balls, roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 335°F. Line cookie sheets with parchment paper or silicone baking mats. Place dough balls on prepared cookie sheets, about 2 inches apart.
5. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.  Best served fresh, store leftovers in an airtight container.

Notes

*Frozen blueberries are easier to mix in as they will be less likely to burst.

Source: Adapted slightly from my Chewy Sweet Corn Cookies.

Imagine the filling of pumpkin pie stuffed into a corn husk and that’s a pumpkin pie tamale! Served with chocolate caramel sauce.

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I used to be so intimidated by the process of making tamales. That was until I finally learned how to do it.

A couple years ago, Bob and I attended a tamale cooking class where we not only learned how to assemble and cook tamales, but also traditional sauces such as mole to add to the meat/filling. Turns out the meat and sauces are the hard part, but assembly and cooking are actually quite easy as long as you have a tamale steamer!

As a result, tamales have become one of my favorite ways to use leftover meat, especially shredded. 

Recently Bob smoked a pork butt, which means with only two of us living in this house we either had to freeze some or figure out a new purpose for it. And thus BBQ tamales we born. I even threw some macaroni and cheese into some of them. Totally not traditional but still quite delicious!

Another tamale we learned to make was a sweet cinnamon brown sugar cane tamale. Who knew tamales could be sweet? It was just processed corn, brown cane sugar, milk, and spices. Since that moment I knew I had to try making a pumpkin version.

What better time than #PumpkinWeek to unveil them!

The filling is a blend of corn flour and the usual pumpkin pie filling suspects: pumpkin puree, spices, brown sugar, and milk. And of course butter and lard.  Weirded out by lard? Use more butter. Or would rather a vegan alternative? Use shortening or a butter substitute (and non-dairy milk). 

The result is a tamale filling that taste like slightly less sweet pumpkin pie! All it needs is a dollop of fresh whipped cream on top.

But instead I decided to change things up a bit and top it with a Mexican chocolate caramel sauce and toasted walnuts. I considered still adding the whipped cream but it was delicious just as it was.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Savory Recipes

• Instant Pot Pork and Pumpkin Chili by A Day in the Life on the Farm
• Pumpkin Gnocchi by The Redhead Baker
• Pumpkin Mac and Cheese by Making Miracles
• Savory White Bean and Pumpkin Dip by A Little Fish in the Kitchen

Dessert Recipes

• Pumpkin Cheesecake Tamale by A Kitchen Hoor’s Adventures
• Pumpkin Pie Tamales by The Spiffy Cookie

One year ago: Pumpkin Herb Cheese Ball

Three years ago: Buckeye Stuffed Peanut Butter Chocolate Chip Cookies

Five years ago: Apple Pecan Praline Bread

Six years ago: White Chocolate Apple Blondies

Seven years ago: White Chocolate-Pumpkin Snickerdoodle Sandwiches

Nine years ago: Healthier Oatmeal Raisin Cookies

PUMPKIN PIE TAMALES

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Yield: 20-30 tamales Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

TAMALES

• 20-30 dried corn husks
• 3-1/2 cups masa/corn flour
• 1-1/2 cup packed brown cane sugar
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 (29 oz) can of pumpkin puree (or 2 cups homemade)
• 1/2 cup (1 stick) unsalted butter*, melted
• 1/2 cup lard* (or more butter)
• 1 cup milk*

MEXICAN CHOCOLATE CARAMEL SAUCE

• 1/2 cup prepared caramel sauce (or dulce de leche)
• 2 Tbsp semisweet chocolate chips
• 1/8 tsp ancho chile or cayenne powder
• Chopped walnuts, for garnish

Directions

1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
2. Fill a tamale steamer with water just below the fill line and place the steam tray on the rack. Bring water to a simmer.
3. In an large bowl, whisk together the corn flour and the rest of the dry ingredients. Stir in all of the wet ingredients. Add more milk or flour if needed until it resembles the consistency of peanut butter.
4. Assemble the tamales: Place corn husk with pointed end towards you. Using a rubber spatula to spread 1/2-1 cup of dough mixture onto the center of the corn husk. Fold sides of the corn husk over the filling in the middle, and fold up the pointed end (leaving top end open). Lay fold-side down to keep closed. Repeat with remaining filling and husks.
5. Place tamales standing up on the steam tray without overcrowding. Put on lid and steam for 90 minutes.
6. Remove with tongs and let rest for a few minutes before serving.
7. Meanwhile in a small bowl, microwave the caramel for 30 seconds. Add chocolate and chile powder, stir and let sit for 5 minutes. Stir until smooth. Serve with tamales, topped with walnuts if desired.

Notes

* Want to make it vegan? Substitute the lard/butter for a shortening/butter substitute and the milk for non-dairy milk.

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