So, I kind of thought since I have a little boy and not a little girl, I’d be saved from a bunch of childhood drama.

Turns out that is not exactly the case.

In case you didn’t know, little boys can squeal and fit-throw like the best of ’em.  Fortunately, we’re growing out of most of that.

There are exceptions, though.

Case in point: On Sunday, a we experienced a series of events that eventually led to time-out.  Plus, further punishment included a restriction against anything Super Mario related for the rest of the day.

The horror.

And, as always follows time-out, the Tall Boy sat down with Doodle to discuss “why” he was in time-out and “why” certain types of behavior are not acceptable.  At the end, Doodle nodded his agreement, apologized for “acting that way,” and then said in a small voice, “This is the saddest day of my whole life.”

I like to seem like a sympathetic parent, but I’ll be honest–it took pretty much everything I had to keep from howling with laughter.  Instead, the Tall Boy and I jammed one of these blueberry lemon cheesecake cookies into our mouths and nodded solemnly.  “Yep, pretty sad,” we agreed.

These cookies turned out nicely–very soft, with the plump blueberries oozing their sweet juice out of the tops.  Coupled with a mild hint of tart lemon and a sweet cream cheese filling, these could cheer up anyone’s sad mood.


Blueberry Lemon Cheesecake Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • Zest of 1 lemon
  • 3 tbsp lemon juice
  • 2 eggs
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 3 cup flour
  • 1 cup blueberries
  • ½ package cream cheese, softened, and mixed with a bit of sugar (to taste)
  1. Preheat the oven to 350 degrees. Line your baking sheets with parchment paper or a Silpat and set them aside.
  2. In a large bowl with an electric mixer cream together the butter and sugar until it is light and fluffy. Blend in the lemon zest, juice and eggs.
  3. In a separate bowl, whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients, until just combined.
  4. Gently fold in the blueberries. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.
  5. For each cookie, roll 1 heaping tablespoon of dough into a ball then flatten it slightly into a disc shape. Place a 1 teaspoon cream cheese cube into the center and form the dough around it.
  6. Bake about 10 - 14 minutes until the edges brown slightly.

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!