Strawberry-Rhubarb Cookie Cups


My Strawberry-Rhubarb Cookie Cups are a wonderful bite-sized version of strawberry-rhubarb pie meets sugar cookie!


Depending on where you live, you may or may not be surrounded by rhubarb right now. Not everyone has rhubarb and not everyone wants rhubarb, I get it.

However, please keep reading because you can use this technique with any of your favorite homemade jams, jellies, or store bought pie filling!

For these wonderful little cookie cups I used wonderful homemade strawberry-rhubarb jam! No I didn’t make the jam, I bought it at our local farmers market, and it was fabulous!

You know those really, really good jams and jellies your grandma used to make? Or maybe even makes now. That’s exactly how good this stuff was! :)

Start with quality ingredients and you will have great food every time! Remember, good quality does NOT mean expensive. I’m big on fresh and local when it can be done.

In this case start with a good jam or pie filling and your cookie cups will turn out great!


Before you do anything else make sure you spray your mini muffin pans with cooking spray.

First you bake the cookie cups. When they come out of the oven and are still warm, press them down a bit with a round object. Usually I just use the round part of a sprinkles container. It’s the perfect size!

Then add your Strawberry-Rhubarb jam, or pie filling and bake for a few more minutes.


Drizzle as much icing on the cookie cups as you like. Clearly I didn’t hold back because I know exactly how my guys like things. I suppose you could call my approach rustic, sure we’ll go with rustic. :)

Or if you prefer, you can be as exact and precise as you want to with the icing.


There are definitely some wonderful fruit chunks in these cookie cups because I started with a quality strawberry-rhubarb jam. Or if you prefer, pie filling would work just fine.

These Strawberry-Rhubarb Cookie Cups are such a nice warm weather treat! They are absolutely scrumptious!


Strawberry-Rhubarb Cookie Cups

Ingredients:                          2015-07-02-6285

1 cup butter, softened (preferably unsalted)

1 1/2 cups powdered sugar

1 large egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar (optional)

1/2 teaspoon kosher salt, or sea salt (add only if using unsalted butter


1 (16.5 oz.) roll refrigerated sugar cookie dough

1 regular size jar Strawberry-Rhubarb Jam


1 (21 oz.) can your favorite pie filling

1 1/2 cups powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla


1. Using a stand mixer or electric mixer beat butter until creamy. Add powdered sugar, egg, vanilla and almond extract, mix well. Blend in flour, baking soda and cream of tartar. Wrap dough in plastic wrap and chill for about two hours.

2. Remove dough from refrigerator; preheat oven to 350 degrees F. Spray two mini muffins pans generously with cooking spray, or line with mini cupcake lines. Weigh out 16,5 ounces of cookie dough, this will be the part you use. Set aside the rest of the cookie dough for another time. Or you can use a 16 ounce package of refrigerated cookie dough.

3. With a small cookie scoop, scoop a ball of dough into each mini muffin cup. You want 24 equal sized pieces. Bake for 13-15 minutes.

4. Remove from oven. Use a round object like the bottom of a sprinkles container, or a shot glass to make an impression in each cup. Fill each cup with about 1 tablespoon of jam/pie filling. If the filling seems to be going everywhere simply use a little less.

5. Return to the oven and bake an additional 3-5 minutes. Cool completely on wire racks then remove from pans.

6. Whisk together the icing – powdered sugar, milk and vanilla. Drizzle with mixture as desired. Allow icing to dry before serving. Store in refrigerator.

Makes 24 servings

Here’s another great recipe for you using rhubarb and strawberry!

Try my Rhubarb-Strawberry Coffee Cake!

Rhubarb Coffee Cake

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Strawberry Ice Cream Bread


My super moist strawberry ice cream bread comes together in a snap. Drizzle it with a sweet glaze and get ready to enjoy summertime flavor anytime of the year!     


I have been curious about ice cream bread for a very long time now. Just one of those bucket list things I have always wanted to do.

Some people say ice cream bread is delicious and some people say otherwise. I must say, I was very pleasantly surprised with how my bread turned out. I guarantee you, this bread is moist and flavorful!

Should I make my ice cream bread with just melted ice cream and self-rising flour like the traditional recipes call for? Or should I do what I think might make it just a bit yummier? Of course I had to with a bit yummier!!

So I made a few changes. This Strawberry Ice Cream Bread is a winner! It’s still simple to make, incredibly moist and it has a wonderful strawberry flavor!

My Strawberry Ice Cream Bread would make a great addition to any breakfast or brunch!



Not only did I use softened strawberry ice cream, but I also added this instant strawberry crème pudding mix. I purchased the pudding mix at Walmart recently when I was in there for something else.

I don’t make it to Walmart often so I truly don’t know if this is an item they carry year round or just at certain times of the year.


If you prefer to use self-rising feel free, simply omit the baking powder and salt. The traditional recipes for ice cream bread simply call for ice cream and self-rising flour.

I chose to go with all-purpose flour and add my own baking powder and salt. I highly recommend you do the same, but it’s your bread so you can make it however you would like to. :)


This bread has such a pleasant strawberry flavor I hope you get a chance to make it soon!

Strawberry Ice Cream Bread

Prep time: 10 min | Cook time: 45 min | Total time: 55 min                                   

Ingredients:                                                                                                            VER_DSCN2192                                                                                                                                                                                                                                                                                                                                         

1 pint strawberry ice cream, softened (2 cups)

1-1/2 cups all-purpose flour

1 (3.4 oz.) package strawberry crème instant pudding

2 teaspoons baking powder

1/2 teaspoon salt

*Note: If using self-rising flour skip the baking powder and salt.


1 cup confectioners’ sugar

2 Tablespoons heavy cream or milk

1/2 teaspoon vanilla extract

1/2 teaspoon strawberry extract (optional)


1. Heat oven to 350 degrees F. Grease and flour one 8-inch x 4-inch loaf pan, or two mini loaf pans. Set aside. Stir together ice cream, pudding mix, flour, baking powder and salt, stirring just until flour is moistened. Spoon batter into a greased and floured 8-inch x 4-inch loaf pan.

2. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean. Remove from pan, and cool on wire rack.

3. Whisk the confectioners’ sugar, cream and strawberry extract together until combined and desired consistency. Drizzle over bread, let bread sit for about 15 minutes allowing glaze to set up.


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Strawberry-White Chocolate Raspberry Bread


This scrumptious strawberry-white chocolate raspberry bread is perfect when you’re looking for a moist and flavorful way to start your day.

Srawberry-White Chocolate Raspberry Bread_106

This post is going to pretty straight forward and to the point. I have taken on of my favorite fruit & yogurt breads I sometimes sell at the local farmers market and developed a quick and easy version to share with all of you.

Some of you aren’t ready to bake from scratch quite yet. I hear my friends say the same thing. That’s fine, you don’t have to. :)

This bread can be very pretty with pink flecks running through it, and a wonderful glaze on top. But most importantly, it’s really good!

I have re-created a quick and easy version of my own from-scratch bread. This bread is so good! Yes it’s that good, and the recipe starts from a cake mix. With a few of the right tweaks, no one will over know!

[Read more…]

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Strawberry-Banana Muffin Cake

mm 114

Strawberry and banana together in an incredibly-moist muffin cake. Whether you’re a kid or an adult, this is simply a great way to start the day! 

strawberry-banana muffin cake

My Strawberry-Banana Muffin Cake is like a strawberry muffin with plenty of mashed banana added, healthy yogurt, and then as you would guess, made in a pan, just like a cake.

My boys went crazy over this muffin cake and even Sir Picky Pants (my youngest) truly enjoyed both the flavor and moisture of this one!

Shhh, don’t tell anyone but I start the recipe with a cake mix. No one will ever know, unless you tell them. :)

Keep this recipe friends – it’s simple and yummy!!

[Read more…]

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Fresh Strawberry Bread

Fresh Strawberry Bread

Fresh Strawberry Bread

Today I have for you a fresh strawberry yogurt bread that is so good, so moist, and so yummy. I just can’t wait to share it with you!

I especially love the yogurt in the bread, and of course the white sparkling sugar topping. I think it’s just perfect for this bread! The sparkling sugar looks so pretty and so inviting when you’re serving this delicious bread. Yet it doesn’t add too much sugar. It’s just adds a nice touch of sweetness and texture to the top. :)


I realize strawberry bread has been done many times over, and that’s fine. But, depending on where you live strawberry season can be very short. So why not take advantage of using fresh and delicious berries while we can?

I’m not trying to reinvent the wheel here. My goal, is to simply give you guys a great go-to recipe. One that you can count on being good every time you make it. I think this is one of those recipes!

This bread would also be good with other flavors of fruit and yogurt as well. There are so many ways you can change this up.

The possibilities are endless with this recipe!

Strawberry Lover’s I hope you love this bread as much as I do!


Fresh Strawberry Bread

Ingredients                                                 015

1 tablespoon sugar

1 cup chopped fresh strawberries

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 eggs, room temperature

3/4 cup strawberry yogurt

1/4 cup low-fat sour cream

white sprinkling sugar (Wilton)


1. Heat oven to 350F degrees. Spray 3 mini loaf pans with nonstick spray. Set aside. In a medium bowl, toss the strawberries with 1 tablespoon of sugar. Let set while you prepare the batter, tossing a few more times. The sugar will dissolve, and the strawberries will release some juices and soften slightly.

2. In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In a separate bowl, combine eggs, yogurt and sour cream; stir this into dry ingredients just until moistened. Gently fold in strawberries and any juices from bowl. Fill greased mini loaf pans two-thirds full. Sprinkle mini loaves with desired amount of sparkling sugar.

3. Bake at 350F degrees for 35-40 minutes or until a toothpick comes out clean. Cool for ten minutes before removing from pan to wire rack.

Servings 3 Mini Loaves

MM Note:

I always like to place my mini loaves on a cookie sheet while baking just in case there is any spillover or mess.

Adapted from: A Taste of Home


Megamommy ѽ


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Strawberry Kale Salad

strawberry kale salad

strawberry kale salad

Welcome to my first blog post about kale!

Never in my life did I think I would be blogging about kale; how much I like kale, or about how good it is. But, here I am, so never say never! :)

So, this is the first year we’ve ever had kale in the garden. I always thought kale was very bitter. But the kale we have planted is called baby kale (or so the seed packet said). This kale is mild and almost sort-of sweet. Not sweet like a carrot, but definitely not bitter, and that’s all that matters!


 I know kale has been around forever, I know it has been big down South for a very long time, and I know kale is very, very good for you! I also know some kale can be bitter, but I guarantee you this baby kale is wonderful!

What else do I know about kale? I know that we all really enjoy kale at our house, and even my youngest (Sir Picky Pants) loves kale! So we’ve been doing a lot of different types of kale salad lately.

Kale is also a great source of vitamin C! From a mom’s perspective, that’s pretty much all I need to know. :)


 This fresh crisp kale salad is so refreshing with a nice Summer dinner from the grill. This Strawberry Kale Salad is also one of my favorite spins on kale. If this isn’t your thing, don’t worry, I have other kale salads coming soon.

Strawberry Kale Salad


copy of 009 2 cups baby kale (kale leaves, stems removed, thinly sliced)

2 cups baby spinach or torn romaine lettuce

1/2 small, thinly sliced red onion

1 cup fresh halved strawberries

1/4 cup toasted slivered almonds, pecans or walnuts, whichever you prefer 

2-4 tablespoons crumbled Gorgonzola cheese (I did not use Gorgonzola here because my husband is lactose-intolerant. But the Gorgonzola really does add a nice touch to the salad).


Strawberry Poppyseed Simply Dressed by Marzetti (all natural vinaigrette)

* You could make a creamy poppy seed dressing, your favorite vinaigrette, or any dressing you choose. Due to my husband being lactose-intolerant we use a vinaigrette for this salad. Plus, we love the natural taste of this dressing!


1. In a large bowl, combine the kale, baby spinach, red onion and strawberries. Shake the dressing well; drizzle desired amount over salad and toss to coat.

2. Sprinkle with toasted nuts, and crumbled Gorgonzola, if desired.

Makes 4 Servings, for a side salad

* Megamommy Notes

Toasted nuts in general always add a nice touch to a salad. If you are looking for something a really special you could caramelize any nut you want to and sprinkle it on top of the salad right before serving.


Megamommy ѽ


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Rhubarb Strawberry Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Do you have rhubarb left in your garden yet? Or maybe even a bunch cut, just looking for a home? This is a great recipe that uses up some of that rhubarb while it’s still fresh. This coffee cake is perfect on Sunday after church, when friends pop in unexpectedly for a visit, or just any time at all.


This coffee cake is an easy-to-follow recipe with a great crumb topping that is fabulous! I’m really quite surprised how well the crumb part, or streusel turned out. For me, the crumb/streusel part is the best part!

This is an easy-to-follow recipe from Betty Crocker. I have simply made a few changes for my taste.

Oops, so sorry I didn’t include strawberry in the title of the picture!

 I really like the flavor of Strawberry & Rhubarb together. So, I had to add something strawberry. You could easily add real strawberries to this coffee cake if desired. If you want to add strawberries simply reduce the amount of rhubarb to one cup and add one cup of fresh cut-up strawberries.


Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake

Rhubarb Strawberry Coffee Cake



1/2 cup all-purpose flour

3/4 cup sugar

1/4 cup butter, softened but cool



2 cups chopped fresh rhubarb – this is about 4 large stalks of rhubarb, cut into 1/2″ slices

1 tablespoon sugar (you could use one more tbsp. of sugar if desired, but keep in mind there is a generous crumb coating on top of the coffee cake that gives you plenty of sugar).


1 Yellow Cake Mix, regular size

3/4 cup milk, bring to room temperature

1 teaspoon vanilla extract

3 eggs, bring to room temperature

1 package (3 ounces) Lite Cream Cheese

3/4 cup strawberry yogurt, bring to room temperature


1. Preheat oven to 325 degrees F (for all pans). Place chopped rhubarb and sugar in a large bowl. Stir to combine so that rhubarb is evenly coated with sugar. Set aside. Spray bottom and sides of 13×9-inch pan generously with baking spray.

2. In a small bowl, mix 1/4 cup flour, the sugar and butter until coarse crumbs form. Set aside.

3. In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping bowl frequently. Fold strawberry yogurt and rhubarb into batter; spread in pan.

4. Take reserved topping and sprinkle over the top of the batter. Remember you want it to look like coarse crumbs.

5. Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool about 30 minutes to serve warm. To serve cool allow pan to sit for about 1 hour 30 minutes.

MM Notes

* Serves 12-16. Coffee cake tastes best on day 1 or day 2. The cake may be made 1 day in advance. Store covered at room temperature for up to 1 week.

* I made the coffee cake in individual spring form pans. However, I do not recommend it. The coffee cake is much easier to do in a standard 13 X 9 pan. I have tried both ways!

Adapted from:





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