Strawberry Cream Cheese Breakfast Cups

Yesterday started well enough with a quick appointment and a warm, melty Owen’s Bagel (Lincoln Pork on whole wheat, please and thank you). A second appointment, which should have taken less than an hour, lasted closer to four. By the by, nothing that a Cadbury egg couldn’t fix. After NB’s afternoon nap, we decided to go on an adventure and packed up to go explore the Southend Rail Trail. After our hike, we popped into J. Crew Mercantile, then grabbed some wine and apps at Sir Edmond Halley’s. All of this mundane recap to get to the meat of the matter. We got home just in time for NB’s bedtime. I packed up to leave my mom’s house, swapped the car seat out and then searched for my keys. And searched. And searched. And searched. Annnnd then we remembered. Before our adventure-launch, I strapped NB into her carseat in my mom’s car, grabbed the stroller out of our car, hopped in and set off. About 10 minutes after heading toward Southend, we heard something rattling on the roof of the car. Thankfully, it only lasted a few seconds and didn’t repeat on our journey. Which, of course not, since it was merely the sound of my car keys scurrying across the roof and landing somewhere on Providence Rd. Perfect. Thankful for the mere 4 miles that separate our house from my mom’s, I drove her car to our house to pick up the spare key. Current stress level: bemused. I arrived home to discover that the garage key pad isn’t working. Current stress level: nonplussed. What a good thing we have a backyard with a gate. That is covered and secured by a pile of rocks to barricade in our two Houdini dogs. Good thing we have a fence that I could climb over in the darkness right into some dog… um… cupcakes. Current stress level: wine. But we made it home. Only 45 minutes after toddler bedtime. All of this to say… the Rail Trail was great. Totally worth the trip! *insert straight face emoji*

This morning, while Davey stayed with a napping Nora Beth, I traversed the key graveyard stretch of Providence Rd. Unfortunately, driving 25 mph in the left lane while scanning the median and shoulder doesn’t make you the most popular Charlottean on the road, and taking an urban hike with a baby on the same few miles seems like an expressway to the DSS watch list. But who, besides anyone driving a car, needs keys? Not anyone who can feed their feelings with these delicious and hearty breakfast cups. That’s who. These are insane and so worth the hands-on time.

FullSizeRender-4Strawberry Cream Cheese Breakfast Cups
Recipe adapted from Once a Month Meals
1 c. butter, softened
1.5 c. oats, ground (this took about 20 seconds in the food processor)
1 c. whole wheat flour
1 c. white flour
1 c. brown sugar
1 tsp. vanilla

1 small jar of strawberry jam (or flavor of choice)
4 oz. cream cheese, softened

Preheat the oven to 350 and lightly spray muffin pan with nonstick spray. In a large bowl, combine butter, ground oats, 1 c. brown sugar, both flours and vanilla. Using your hands, mix until dough comes together, well incorporated. In a separate bowl, whisk together jam and softened cream cheese. Beat thoroughly until well combined. Add half of the dough mixture to each of the muffin tins (I yielded 14 total). Press the mixtures into the muffin tins creating a lip or cup in each tin. Add spoonful of fruit mixture into each cup. With remaining dough mixture, create equal sized balls. Press each ball into a flat circle large enough to cover the top of each filled cup. The disc to the top of each cup and press the edges to meet the sides of the bottom dough (some jam mixture may squirt out the sides… this is okay). Baked at 350 for 25 minutes, until slightly browned. Remove from oven and allow to cool nearly completely 10-15 minutes. Using a cooling rack, invert the muffin tin and allow cups to continue cooling.

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