Name This Dessert!

An actual COOKING post?  Whaaaaaaaaaat??  Say it ain't so!! 

I know, I know...it's been FOREVER since I posted a food post on my food blog.  But tonight, I am INSPIRED!

First, a little bit about how this came to be.

Let me start by saying our kitchen is the most pitiful kitchen I've ever seen.  Right now, we are out of EVERYTHING.  No butter, no milk, no eggs...it's definitely time to go grocery shopping.  I'm sure we will get to it eventually.  But...what do we do in the meantime??

Improvise!! 

We were trying to figure out what to do for dessert.  Looking for dessert with no butter is no easy feat, but I found this recipe for Blueberry, Lemon & Greek Yogurt Cookies and thought they sounded delicious.  Using this recipe as a base and switching out some ingredients that I didn't have, I managed to come up with these:

 

But...what are they?  They are kinda like a cookie...but not as flat.  They are soft and pillowy.  They remind me of a muffin top, but they are more...cookie-ish.  Muffookies?  Cookintops? 

Whatever you call them...they are delicious!!

Here is my adapted recipe!

Craisin, Lemon and Greek Yogurt Cookies
Adapted from Honey & Molasses

Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1 1/4 cup Greek yogurt *
1 egg, lightly beaten
Zest of 1 lemon
1 tsp fresh lemon juice
1/2 tsp vanilla extract
1 cup Craisins

* Note:  I had a 5.3 oz container of Greek yogurt.  I used that plus enough sour cream to equal 1 1/4 cup.

1.  Preaheat oven to 375°F.
2.  In a bowl, combine baking powder, baking soda, salt, sugar, yogurt (and sour cream), egg, lemon zest, lemon juice, and vanilla.  I did this in my Kitchenaid mixer and beat until fully combined.  Add flour and Craisins and mix until smooth.
3.  Line baking sheet with parchment and drop 2 tablespoon-sized dollops of batter about 1 inch apart.  (My Pampered Chef Medium Scoop was the perfect size for this!)
4.  Bake for 15 minutes, or until they look "done".  Since there is no butter, they will not brown, but they will puff up and look set.  Carefully transfer to  a cooling rack and try to wait long enough for them to cool before devouring them.  (Good luck with that!)

Don't be concerned if the dough seems to wet - this is exactly how it should be.  More batter-ish than dough-ish.

 

I thought they would spread a lot, but they really didn't

 

 

 

I think they would be yummy with a little lemoney-powdered sugar glaze, but my honey thought they were good the way they are!  

 

 

Now...go make some cookies!!  :) :)