A Sweet Pairing (Recipe & Giveaway!)

*Disclosure: I am required by the FTC to tell you that this post is sponsored by the Ghirardelli Chocolate Company  and Josh Cellars Wine for their #asweetpairing campaign.  Of course, I always keep a stash of Ghirardelli chocolate and my hubby is loving the Josh Cellars wine so all opinions are expressly ours. Company has also sponsored a great give-away at the end of this post! 

Josh Cellars wine and Ghirardelli sugar cookies!
Is there anything sweeter than wine and chocolate? 
Valentine’s Day is fast approaching.  
We always like to make a sweet treat to celebrate and this year we’ve made rolled sugar cookies decorated with Ghirardelli chocolates!  
     My little helper liked to sample the dough!
Ready to decorate cookies!
I melted the 60% Cocoa Ghirardelli Chocolate Chips in the microwave, gently on half power at small intervals and stirring frequently.  The white chocolate I melted on the double boiler.  I put both melted chocolates in piping bags and bowls and we just had fun!  Be prepared to get messy! 

NOW ENTER!  
(P.S. I have a chance for another $75 card on my INSTAGRAM account ending on 2/8/16!)

a Rafflecopter giveaway

Now to deliver some wine and cookies! 

On Oatmeal Cookies

The weather is beautiful here today 
and it made me feel
sunshiny and happy
Like an
Oatmeal Cookie. 
So I made some! 
Sunshine Oatmeal Cookies

Preheat oven to 375. 

Mix:
1/2 cup of salted butter (softened at room temperature)
1/4  cup of brown sugar
1/2  cup of granulated sugar (I use unbleached)
When light and fluffy add:
1 egg yolk
1 Tablespoon of local honey
1 teaspoon vanilla
1 cup unbleached flour
1 cup rolled or old fashioned oats
1/2 teaspoon of baking soda
ground cinnamon (I like it so used about 1 teaspoon but you can use less if you want)
1/4 teaspoon of ground cloves
*You can also add raisins, nuts, or chocolate chips at this point!

Divide dough into balls and drop onto ungreased cookie sheets.  Bake about 10 minutes or until golden brown and slightly firm. 
I cooled on a wire rack.

Peaches & Cream Pie

Johnson County, Arkansas has the best peaches in the world (in my humble opinion…)
So, we made the drive to get a car full last week!
I made a pie based on my sweet mother-in-law’s crustless pie recipe, but 
changed it a bit to accomodate a crust (which I love) and extra peaches (which I needed to use)
and I also wanted it to be a bit creamy, similar to a peach pie I like to make.
Here is what I came up with…
Peaches & Cream Pie
6-8 peaches (more or less is ok)
1 cup sugar 
1/2 cup flour 
3 large eggs, beaten
3 Tablespoons of butter
3 Tablespoons of Cream Cheese
1 teaspoon of vanilla
Pie crust (homemade or store bought)
  • Roll out pie crust and place in pie tin. 
  • With mixer beat butter and cream cheese til softened. 
  • Add sugar to mixing bowl and beat til incorporated.
  • Add eggs, flour, and vanilla. 
  • In pie crust place sliced and peeled peaches in rows.  I like to take one peach and spread it out on one 1/8 section of the pie and keep going until I get a nice look.  
  • Slowly pour mixture over peaches in pie crust to fill crust.  
  • Bake at 375 or 400 until set and crust is a nice golden brown.  Should not be “jiggly” when cooked. 
  • Cool and serve! 

Momma’s Brownies

For the Arkansas Food Blogger Bake Sale this past weekend
my momma was kind enough 
(as she always is)
to make me some brownies!  
(Thanks mom!)

Now my momma’s brownies are by far the best brownies around.
(And I might fight ya if you say otherwise!)
She uses the recipe from the 1963 Betty Crocker Cooky Book (one of the best cookbooks I own BTW)
and I’m not sure why but even when I follow the same recipe mine are not quite as delectable.
(She must do something secret I’m not aware of…)

Here is that recipe:

Brownies from the Betty Crocker’s Cooky Book 
4 squares of unsweetened chocolate (4 oz)
2/3 cup of shortening
2 cups of sugar
4 eggs
1 1/2 cups of flour
1 tsp. baking powder
1 tsp salt
1 cup chopped nuts

Heat oven to 350.
Grease a 13″ x 9″ x 2″ pan.
Melt chocolate and shortening over low heat.
Beat in sugar and eggs.
Blend flour, baking powder, and salt and stir in.
Mix in nuts.
Spread in pan and bake 25-30 minutes or until a toothpick stuck in the center comes out clean.
Cut into bars!

Mom’s Brownies on Display!

Brownies Anyone?

Come on down and get some goodies
TOMORROW from 9AM- 2PM!!
at the 
Argenta Farmer’s Market, 
Main Street- North Little Rock!
All proceeds go to NO KID HUNGRY 
to help fight childhood hunger in the U.S.!
Arkansas food bloggers raised $1000 last year and we hope to top that this year!
My momma has made her fantastically marvelous, special, nutty brownies 
for the occasion and I can tell you you won’t be disappointed!  

Can’t make it (maybe because you don’t live nearby?)
You can still help fight childhood hunger by 
donating on this secure site!
REMEMBER…
  • $35 can help a child care center begin
    providing free after-school snacks and supper to at-risk children
  • $65 can provide a grab-n-go cart to an
    elementary school making it possible to provide free nutritious
    breakfast for all their students as they enter their classrooms
  • $100 can help provide 25 children facing hunger with backpacks full
    of healthy food over the weekends and holidays when school meals are
    unavailable.

 

Pumpkin Muffins

For Halloween I wanted to try a pumpkin muffin.

Now, muffins are something of a hit and miss at my house.
None of the five of us like the same kind so usually the chickens end up
with a few.
Not with this recipe!

Cinnamon-Sugar Pumpkin Muffins

Easy pumpkin muffins that are sure to be a hit!
Prep Time8 mins
Cook Time25 mins
Total Time33 mins
Course: Breakfast
Servings: 12 muffins

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice (or Apple Pie Spice)
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup canned pumpkin
  • 1/4 cup molasses
  • 1/3 cup vegetable oil we like sunflower oil
  • 2 large fresh eggs

Topping

  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • Line muffin tins with paper liners (or grease well.)
  • Mix dry ingredients together in a medium mixing bowl.
  • Mix pumpkin and the rest of the wet ingredients together in another bowl.
  • Combine wet and dry ingredients until just incorporated.
  • Fill muffin tins with batter (I use a small ladle to fill.)
  • Sprinkle with the cinnamon sugar topping.
  • Bake until puffy and a toothpick comes out clean when inserted into middle of the muffin, which is about 25 minutes depending on your oven.
  • Cool in pan until you can touch, then transfer to a cooling rack to finish cooling.
  • Enjoy!