A week ago I told you guys about my unhealthy relationship with strawberriesÂ and then guess what I did the very next day. Yup, I bought more strawberries. How can you pass up a carton of perfectly ripe, bright red strawberries for $1.50?!
Coincidentally we ran out of cereal that day and as I’ve told you guys many times, I don’t cook before coffee. Give me an hour and I’ll cook whatever you want but first thing in the morning? You’re on your own. I threw these together that night so my kids would have something to hold them over the next morning.
They absolutely loved them! They had them for breakfast, with lunch, as snacks – they just adored them. I really liked that the recipe not only uses vanilla, but also almond extract. I always forget about almond but it really works well with berries.
One note: this batter was reallyÂ thick. Like, so thick that I could roll it into a ball and stick it in the muffin tin. I do live in a very dry area so that probably caused some of it but the original recipe does note that it’s a thick batter – so just… don’t be surprised if you can roll it like cookie dough.
Two years ago:Â Chocolate Chip Cookie Cake