Baking Pure Delicious Love
Thank you everyone for your sweet comments about my blog. I read each and every comment and I can’t even begin to tell you how much all of your support means to me!
The winner of the giveaway is…
Ann from Cooking Healthy For Me
Congrats! Please email me at gingerbreadbagels@gmail.com and I’ll send you the cookbook asap.
If you didn’t win, don’t worry! There’s another giveaway coming up! 
As a part of Intuit’s Love a Local Business, I was asked by BlogFrog to tell my readers about a local business that I love and support. Well it took me about 1 second (ok I admit I didn’t even have to think) to decide on sharing my all time favorite business in Portland, Oregon…Elephant’s Delicatessen.
Elephant’s Delicatessen is a specialty food store and a catering business that is a food lover’s paradise and if I could take a sleeping bag (with an Elephant on it of course…have to be festive and all) and set up camp next to the cheese section of Elephant’s, I’d gladly do so.
This charming deli has been around since 1979 and now has 6 locations throughout Portland. Elephant’s serves breakfast, lunch and dinner. All of the food you see around you (and it’s A LOT! and it’s SO GOOD!) is made daily and from scratch.
Although I’m a self proclaimed dessert addict (you can probably tell from my blog)…I will admit that the freshly made breads are what lure me in and one food item I can’t leave without! My favorite being the Challah. (it’s hiding behind the basket of bread on the left hand side…I swear I didn’t hide it from the customers!)
So many breads to choose from: challah, cheese sticks, baguettes, sourdough
Not that I get distracted or anything by the gorgeous and big dessert display next to the breads…By the way, do you see those homemade Ding Dongs on the bottom shelf?! Now that’s what I’m talking about.
Who doesn't love dessert? Pies made with marionberries, peach pies, homemade ding dongs, gorgeous cakes and the list goes on and on!
But what really sets Elephant’s apart from just your typical lunch or dinner spot is their selection of creative and made to order hot items. Not to mention the ultra hip fire breathing dragon on the chalkboard menu.
But speaking of menu items, their fish and chips are made with mahi mahi. And don’t expect to get your hamburger on just a store bought bun. The hamburgers come on homemade buns and even brioche.
Made to order grill items offered year round and seasonal specialties. Some of this season's offerings: wood fired prawns with feta & kalamata olives, baja fish tacos, pulled pork sandwich with coleslaw.
Excuse while I wander on towards the pizzas and entrees being made in Elephant’s very own wood fire oven. There’s nothing like having your pizza made right in front of you and being able to watch it cook in the oven.
Or having macaroni and cheese made in a wood fire oven. Now how many times have you eaten mac and cheese cooked that way?
You may notice the soup station to the left. Elephant’s makes all of their soups from scratch and you can always expect to find favorites such as Mama Leone’s, Elephant’s Cure and Tomato Orange. But of course you can also find Elephant’s seasonal soups. This season’s specialties are Very Veggie Chili and Lime Tortilla. Oh my stars!
Traditional and creative pizzas made to order. This season's specialty is Fig, Arugula, Blue Cheese & Prosciutto Pizza.
Next to the oven is a sandwich station where you can order sandwiches so good you’ll probably pass out. Well not really but it’s not just a turkey and cheese (ok there is turkey and cheese but it’s made with Tillamook cheddar and served on homemade bread…so much better) You can order sandwiches such as Toscano Salami, Caprese and seasonal specialties as well.
But if you’re in a hurry, there’s a section where you can choose form various salads, sandwiches, soups, entrees and local Ruby Jewel ice cream to go.
Homemade salad dressings, dips, soups, entrees, to go salads and sandwiches. Oh and of course Oregon's own Kettle Chips!
There’s even a place to choose cold and hot items to go by the pound. Don’t be fooled by the photo of some of the items, there’s way more incredibly delicious food to choose from! Some of the cold items include: Israeli Couscous with Carrots and Dried Cranberries, Caprese Pasta Salad, Egg Salad, Roasted Salmon and even more. And some of the hot items are: Chicken Enchiladas, Potatoes au Gratin, Southern Unfried Chicken.
I'll take a sample of everything please! Southwestern bean salad, orzo pasta salad with chicken, cucumber and tomato salad and so many more to choose from!
Did I mention there’s cheese and charcuterie land too? Well it’s not really a land but it feels like it since I’ve parked my sleeping bag next to the Gouda. By the way, this section is even more massive then this photo.
Cheese from all over the world and even lots of cheese from Oregon
And behind me (well you can’t see me) is olive land with olives from Sicily, Spain and France. My mama loves the olives because you just scoop them out of the jars yourself and according to her, they’re insanely delicious. (she’s an olive fanatic)
A giant mountain of olives!
If you venture towards the back of the deli, it’s a shopper and wine lovers dream. There’s tons of pasta you can purchase, pasta sauces, a huge wall of jams, honey and chutneys and lots of fun decorations for your house!
You'll find Tupelo honey, jams from The Fig and The Girl, marionberry jam and pastas from Italy.
Elephant’s also has a bar full of made to order coffee drinks, milkshakes made with local Ruby Jewel ice cream and there’s of course wine. In the mornings, you can order breakfast items such as Frittata, Granola Yogurt Parfaits, Croissants, Bagels (!!!) and many more delicious offerings. And in the evenings, there’s happy hour with Fondue, Bite Sized Fried Mahi Mahi, Fried Calamari, Wood Fired Pizza and Chicken Drumettes.
The bar where breakfast is served and where happy hour happens!
So there you have it, one of my all time favorite Portland businesses that I visit frequently and I adore!
Write about you, your local, online business, and please bring awareness to Intuit’s Love a Local Business competition using the following URL: http://lovealocalbusiness.intuit.com/?CID=FRG
Have fun being the voice of online entrepreneurs!
Bonus: Why not go and nominate yourself for Intuit’s Love A Local Business competition, and then encourage your readers to vote for you. Intuit is helping small businesses achieve their dreams by awarding $25,000 each month to a local business! Note – votes are like raffle tickets – the more votes a business has the more chances they have to win.
It’s been very exciting starting my own business, so I’m curious to know: What dream business would you love to start? By replying you will be entered to win an iPad 2!
This is a sponsored conversation written by me on behalf of Intuit’s Love A Local Businesscompetition. The opinions and text are all mine. Contest runs August 10 to September 1, 2011. A random winner will be announced by September 6, 2011. Official Contest Rules
The first time I ever tasted the insanely delicious Gooey Butter Cake was at Paula Deen’s restaurant in Savannah, The Lady and Sons. When our sever came around and asked us which dessert we’d like, I told him “I want the whole entire tray” and that tray seriously could hold a gigantic pizza. It was filled with chocolate chip gooey butter cakes, banana pudding and peach cobbler. I made my mama get the Peach Cobbler which made the eyes roll in the back of my head. It was so buttery good. Then it was time to try the magnificent Gooey Butter Cake and oh my stars I so didn’t want to share. Actually I wanted to live in The Lady and Sons and be the official taste tester of the desserts.
After that meal of fried chicken, hoe cakes, cheddar biscuits, collard green, black eyed peas and the list goes on….I never wanted to leave Savannah or at least I wanted to bring the Gooey Butter Cake home with me. So I made my own and from scratch. And because candy makes everything better, I threw some chopped up Twix on top.
I swear when I start making this, I can feel my arteries jumping for butter joy. This recipe uses two sticks of butter. It is gooey butter cake after all. But I did reduce the sugar because of the Twix…I’m so healthy. Where’s the laughing smile when you need one?
First you’ll need to make the bottom layer. sift together 2 cups cake flour, 1 1/4 cups sugar, 2 teaspoons baking powder and 1/4 teaspoon kosher salt into a large mixing bowl of a stand mixer.
Then add in 1/2 cup melted unsalted butter, 1 large egg (at room temperature) and 2 Tablespoons whole milk. Mix to completely combine with the paddle attachment.
Lightly grease a 9 by 13 inch baking pan and evenly press the dough into the bottom of the pan. Set it aside.
Now it’s time for the top layer. In a bowl of a stand mixer with the paddle attachment, mix 8 ounces of softened cream cheese until smooth. About 3 minutes.
Then add in 2 large eggs, 1 teaspoon vanilla extract and 1/2 cup melted unsalted butter (!!!) Mix mix to completely combine.
Add in 2 2/3 cups powdered sugar. (do not sift it!) This isn’t the entire 16 ounce box so don’t throw it all in. (there are 2 3/4 cups powdered sugar in a 16 ounce box by the way) Mix mix mix. If there are some lumps, no worries.
Pour it over the bottom layer.
Spread it out. Oh yes!!
Take 10 fun sized Twix and chop each one into 5 pieces.
Place them on top of the gooey butter cake.
Bake at 350 degrees F for 40 minutes. If the cake seems like it isn’t done, it is. Don’t worry!
Enjoy!
Twix Gooey Butter Cake
Bottom Layer
2 cups cake flour
1 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg, at room temperature
1/2 cup unsalted butter, melted
2 Tablespoons whole milk
Top Layer
8 ounces cream cheese, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
2 2/3 cups powdered sugar (this is not an entire 16 ounce box)
10 fun sized Twix, each one chopped into 5 pieces
Sift together the cake flour, sugar, baking powder and kosher salt into a large mixing bowl. Mix together with the paddle attachment (or a handheld mixer works fine).
Add the egg, melted unsalted butter and milk. Mix to combine completely.
Press the dough evenly in the bottom of a lightly greased 9 by 13 baking pan. Set aside.
In a bowl of a stand mixer with the paddle attachment (a handheld mixer works too) mix the cream cheese until it’s smooth.
Add the eggs, vanilla extract and melted unsalted butter. Mix on medium speed until the batter is combined. Then add in the powdered sugar (do not sift it!) and mix until the batter is completely combined and smooth. If there are some lumps, it’s ok.
Pour the batter on top of the bottom layer. Spread it out evenly.
Take 10 fun sized Twix and chop each one into 5 pieces. Place them on top of the Gooey Butter Cake.
Bake at 350 degrees F for 40 minutes. Be careful not to over bake the Gooey Butter Cake. It will look like it’s not done but it is. Once cooled, cut into pieces and enjoy!
This week on Tuesday is my blogiversary which means that I’ll have been blogging for one year! I still can’t believe it.
I never thought in a billion years that I’d go from getting 8,546 monthly views to 657,000 monthly views. So exciting! And it’s all because of YOU. Thank you thank you!
So to show my appreciation I’m going to have some giveaways this week. Celebrating all week is just much more fun I think.
First up is the cookbook by Sarah Matheny aka Mama Pea from the blog Peas and Thank You. I had the pleasure of meeting Sarah at the Foodbuzz Festival and she is just so sweet. Not to mention she’s a fellow Oregonian.
She recently came out with her first cookbook which I love, adore and I can’t stop laughing when I read her stories. By the way, it made the New York Times Best Seller List. How exciting!
Now Mama Pea is a vegan and I am not but her recipes are amazing. If you’re thinking, vegan…ehhh. Don’t be scared. My mama who was skeptical has fallen in love with Mama Pea’s book and I think she officially stole my book from me. Please give it back, I want to make the Funky Monkey Pie.
I’ve made her Beg Worthy Banana Bread (once into muffins…I have a portion control issue) twice and drooled like a crazy person.
I could go on and on about her recipes. Peanut Butter Chocolate Chip Cookie Dough Balls, Carrot Cake, Peanut Butter Blondies with Ganache, Whole Wheat Ginger Pear Waffles. Yes I gravitate towards the sweet stuff but there’s recipes for lunch, dinner, breakfast, everything!
Because this cookbook has become one of my favorites and to show my appreciation to all of you, I’m giving away a copy of Mama Peas’s cookbook, Peas and Thank You.
The giveaway is now closed. Thanks for entering!
If you put a bag of peanut butter cups in front of me, you’re just asking for trouble. But if you give me the white chocolate peanut butter cups, well you can forget about ever seeing them again. As much as I LOVE chocolate, white chocolate is my all time favorite and the one thing I just can’t resist. So I just had to combine two of my favorite sweet treats ever: white chocolate peanut butter cups and blondies. Of course you know I just couldn’t resist throwing in more sweet goodness in the form of peanut butter chips. Oh my stars was I in blondie heaven when I took a bite of this gooey and additive dessert. If you’ve never had blondies, you’re missing out and I suggest (no I demand actually) that you make these asap, devour one in a corner and don’t share.
First sift together 1 cup all purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon kosher salt and 1/8 teaspoon baking soda. Set aside.
And of course you’ll need white chocolate peanut butter cups! 8 peanut butter cups! Mmmm.
Take 5 of the peanut butter cups and chop them each into 6 pieces. These will go in the batter. Take the other 3 peanut butter cups and chop them into 4 pieces. You’ll press these on top of the blondies at the very end when they’re baking.
In a bowl of a stand mixer with the paddle attachment, mix together 1 cup packed light brown sugar, 1/3 cup melted unsalted butter and 1 Tablespoon vanilla. Mix to combine.
Throw in 1 large egg at room temperature and mix until it’s incorporated.
Slowly and I mean slowly add in the dry ingredients. Mix until just combined. You don’t want to go all crazy with the mixing or you’ll end up with bricks and not blondies.
Fold the batter together with a spatula.
Throw in 2 Tablespoons of peanut butter chips. Oh my stars how I love these. I could eat the whole bag, seriously.
Add in the chopped white chocolate peanut butter cups (5 of them) and fold them in.
Ok I could stop right here and be happy. There’s nothing more delicious than blondie batter.
Spread it out into an 8 by 8 inch baking pan. It will seem like there isn’t much batter but don’t worry!
Bake at 350 degrees F for 20 minutes. After 20 minutes, press the remaining chopped up white chocolate peanut butter cups (3 of them) on top of the blondies. Bake for another 5 minutes. (total baking time = 25 minutes)
White Chocolate Peanut Butter Cup Blondies
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 Tablespoon vanilla extract
1 large egg, at room temperature
2 Tablespoons peanut butter chips
8 White Chocolate Peanut Butter Cups (Five of them will each be cut into 6 pieces and folded into the batter. The other three will each be cut into 4 pieces and pressed on top of the blondies)
Sift the flour, baking powder, salt and baking soda into a bowl. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, butter and vanilla. Mix for about 2 minutes.
Add in the egg and mix to incorporate it into the batter.
Slowly add in the dry ingredients and mix until almost combined.
Take a spatula and fold everything together.
Add in the peanut butter chips and fold them in.
Take 5 of the peanut butter cups and chop each one into 6 pieces. Throw them into the batter and fold them in.
Take the other 3 peanut butter cups and chop each one into 4 pieces. Set these aside.
Spread the batter into a lightly greased 8 by 8 inch baking pan. It will seem like there isn’t a lot of batter but don’t worry.
Bake the blondies at 350 degrees F for 20 minutes. Then press the remaining peanut butter cups on top of the blondies and bake for another 5 minutes. The total baking time is 25 minutes.
Cool the pan on a cooling rack and then cut into pieces. Enjoy!
Thank you all for entering the giveaway! If you didn’t win, don’t worry. I’m going to be having another giveaway coming up soon. A year ago next week I started my blog so I’m celebrating with a giveaway and something sweet.
The winner of the Pillsbury Sweet Moments giveaway is Happy When Not Hungry. Congrats! Please email me with your address at gingerbreadbagels@gmail.com and I’ll have Pillsbury send you the coupons!
Thanks again for participating in the giveaway and thank you for reading my blog!
It’s probably incredibly obvious that peanut butter and I are in love, and I mean seriously L O V E. If I could live on one food alone (bagels, barney butter, almond butter, vegetables and almonds don’t count…yes those are some of my favorite foods) it would be peanut butter hands down. But peanut butter in my granola bars isn’t enough delicious peanut butter love for me…I would feel deprived with just peanut butter and oats. Peanut butter granola bars would be naked with just peanut butter. These tasty bars deserve not just peanut butter but lots of peanuts and peanut butter chips. Oh my stars I’m in peanut butter heaven. (well as long as I can take my bagel with me)
First in a large bowl, throw in 2/3 cup plus 1 Tablespoon creamy peanut butter (I used Skippy Natural Peanut Butter…although you should seriously see my collection. It’s magnificent), 1/2 cup packed light brown sugar, 1/4 cup honey, 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract.
Mix it up!
Throw in 1 1/2 cups quick cooking oats, 1/4 cup lightly salted peanuts and 1/4 cup peanut butter chips.
Mix mix mix!
Line an 8 by 8 inch baking pan with parchment paper. I spray the inside of the pan with nonstick cooking spray, it makes the parchment paper stay in place.
Evenly press the granola bar mixture into the pan. Bake at 350 degrees F for 20 minutes.
Cool completely and then cut into bars. Enjoy!
Peanut Butter Granola Bars
2/3 cup plus 1 Tablespoon creamy peanut butter (I used Skippy Natural)
1/2 cup packed light brown sugar
1/4 cup honey
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups quick cooking oats
1/4 cup lightly salted peanuts
1/4 cup peanut butter chips
In a large bowl, mix together the peanut butter, brown sugar, honey, melted butter and vanilla extract.
Add in the oats, peanuts and peanut butter chips. Mix to combine.
Spray an 8 by 8 inch square baking pan with nonstick cooking spray. Take a piece of parchment paper and line the baking pan.
The nonstick spray helps keep the parchment paper in place.
Evenly press the granola mixture into the pan. Bake at 350 degrees F for 20 minutes.
Cool completely and then cut into bars.
Enjoy!
You may have noticed from my post for Sugar Cookie Peach Pie that I love the Pillsbury Dough Boy. Ok I love his cookie dough and I’m not ashamed (and of course neither should you). So when I was asked if I’d like to try out Pillsbury Sweet Moments in their two new flavors; Caramel Brownie Cheesecake and Raspberry Brownie Cheesecake…well of course that would be a big yes!! Hello free cheesecake brownies?! You know I’m all about cheesecake and brownies just in case it wasn’t completely obvious.
Here’s the first flavor: Raspberry Brownie Cheesecake. Excuse me while I take a moment and drool on my camera.
Ok I’m going to admit that I don’t in general like the combination of raspberry and chocolate but this was incredible! It was sooo amazing and it changed my mind about the raspberry and chocolate combo in a very good way. Seriously I wanted to scarf down the whole bag of this flavor. The cheesecake was creamy, the brownie was moist, the raspberry was the perfect flavor (not fake raspberry tasting) and the outer chocolate was just…I have no words. I’m officially in love.
The next flavor: Caramel Brownie Cheesecake.
Oh my was it so insanely good. Really I mean it. The cheesecake had the perfect consistency, the brownie was flavorful and moist, the chocolate was just perfect and the caramel…oh the caramel. Caramel and chocolate is just the perfect pairing in my opinion.
So now I’m madly in love with these adorable little cheesecakes and I’d like you to sample them too!
Pillsbury has offered to give two coupons for free Pillsbury Sweet Moments Products to one winner.
To enter: leave a comment!
The giveaway will end on Wednesday August 24th at midnight. I’ll announce the winner the next morning! Good luck
Information Provided By Pillsbury
New Luxurious Brownie Cheesecake Bites from Pillsbury® Sweet Moments® Offer a World of Indulgence in One Bite
Pillsbury® Sweet Moments® Debuts Two New Flavors – Caramel Brownie Cheesecake and Raspberry Brownie Cheesecake
MINNEAPOLIS, MN (August 2, 2011) – Take a Sweet Moment for yourself- you deserve it! Pillsbury® announces the debut of two delicious new flavors of Sweet Moments® Bite-Size Brownies hitting store shelves this month – Caramel Brownie Cheesecake and Raspberry Brownie Cheesecake. The new cheesecake flavors satisfy with a combination of rich, luxurious brownie, layered with velvety cheesecake and either a caramel or raspberry filling.
Pillsbury Sweet Moments are ready-to-eat, decadent brownie bites that are layered with luxurious fillings and enrobed in a cocoa-kissed shell, finished off with a delicate cocoa drizzle. Found in the refrigerated section, Pillsbury Sweet Moments are served cool to accentuate each decadent layer and to magnify each distinct texture. The new Caramel Brownie Cheesecake and Raspberry Brownie Cheesecake flavors are ideal for an indulgent treat or for entertaining.
“Pillsbury Sweet Moments are the perfect bite of moist fudgy brownie to make those moments you take just for you even sweeter,” said Angela Rassi, Pillsbury Sweet Moments Marketing Manager. “With new flavors like Caramel Brownie Cheesecake and Raspberry Brownie Cheesecake, you’ll fall in love with the rich layers of sweet pleasure sending your senses into a world of decadent splendor.”
Pillsbury Sweet Moments has also just introduced new packaging showcasing rich, dark colors and flowing imagery to better convey the decadence and indulgence of the product.
Pillsbury Sweet Moments offers dessert-lovers a delicious treat any time of the day. Pillsbury Sweet Moments are available nationwide at a suggested retail price of $3.19 for a package of 12 decadent bites. Pillsbury Sweet Moments’ unique flavor combinations include: Cocoa Fudge Escape, Cocoa Caramel Obsession, Cocoa Fudge Chip, Caramel Brownie Cheesecake and Raspberry Brownie Cheesecake.
For more information and a coupon, visit www.pillsbury.com/sweetmoments
About General Mills and Pillsbury
General Mills is one of the world’s leading food companies, operating in more than 100 countries. Its consumer brands include Cheerios, Fiber One, Häagen-Dazs, Nature Valley, Betty Crocker, Pillsbury, Green Giant and Old El Paso. Headquartered in Minneapolis, Minnesota, USA, General Mills had fiscal 2011 net sales of US$14.9 billion. Log on to www.generalmills.com for company information.
For more than 130 years, families have trusted Pillsbury to make mealtimes special times. Favorite Pillsbury products include refrigerated cookies, crescent dinner rolls, breads, biscuits, pie crusts and sweet rolls as well as frozen biscuits, rolls, pie crusts, pastry bites and breakfast items. Pillsbury.com is a top online food site and Pillsbury has nearly 1 million Facebook fans. For product information and great-tasting recipes, visit www.pillsbury.com.
The information, samples and giveaway are all provided by Pillsbury.
It’s probably no surprise ginger cookies are my favorite since I’m a complete ginger fanatic. (I am gingerbread bagels after all!) Just in case it wasn’t obvious enough…ginger cookies, gingerbread bagels, gingerbread houses, gingerbread with cream cheese frosting, ginger chews and the list goes on. But what makes ginger molasses cookies even more irresistible in my opinion are some mini chocolate chips. They have to be mini or then they just take over my beloved ginger and I just can’t deal with that. So I leave you with my all time favorite cookies plus chocolate chips. Pure heaven in ginger cookie form.
Question: What’s your favorite cookie?
First sift together the flour, ginger, baking soda, cinnamon, cloves and kosher salt in a separate bowl and set it aside.
In a bowl of a stand mixer with the paddle attachment, mix together 1 cup sugar and 3/4 cup softened unsalted butter for about 3-4 minutes. Mix mix mix! Add in an egg and mix to completely combine. By the way, do you like my new hot pink spatula?
Pour in 1/4 cup molasses. Mmmm. (to get molasses out of the measuring cup really easily, spray the cup with non stick cooking spray. It’ll come right out) Oh and add in a Tablespoon of freshly squeezed orange juice.
Slowly add in the dry ingredients and mix until just combined. That’s the key to delicious cookies. Don’t go crazy with the mixing.
Take a spatula and fold the cookie dough. You want to incorporate everything.
Throw in 1 cup of mini chocolate chips and fold them in!
Scoop the cookie dough using a cookie dough scooper. Then take each piece of cookie dough and roll it into a ball. Bake the cookies at 350 degrees F for 10 minutes.
Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack to cool. Enjoy!
Chocolate Chip Ginger Molasses Cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon kosher salt
3/4 cup unsalted butter, softened
1 large egg, at room temperature
1/4 cup unsulphured molasses
1 Tablespoon freshly squeezed orange juice
1 1/2 cups semi sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
Sift together the flour, ground ginger, baking soda, ground cinnamon, ground cloves and kosher salt. Set aside
In a bowl of a stand mixer with the paddle attachment, mix together the sugar and unsalted butter for 3-4 minutes until light and fluffy.
Add in the egg and mix to combine.
Pour in the molasses and mix. Then add in the orange juice and mix to combine.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together in order to incorporate them.
Throw in the chocolate chips and fold them in.
Scoop balls of cookie dough using a 1/2 inch cookie dough scoop. Roll the cookie dough into balls.
Place the cookie dough balls on the baking pan and bake them at 350 degrees F for 10 minutes.
Cool for a couple of minutes on the baking sheet. Transfer the cookies to a cooling rack to cool.
I love pie crusts but I’d love it a lot more if the crust tasted like a cookie, a sugar cookie to be exact. Because we all know cookies just make everything better. (well at least I think so) Although cookies with frosting typically make everything better but I’ll settle for a sugar cookie crust as long as there’s something sweet on top….with dark rum. Oh and if the pie is hot out of the oven and it’s all mine. Then I’ll really forgive my sugar cookie crust for not having a load of frosting on top.
First you’ll need some peaches. These peaches are massive by the way.
Peel them, take out of the pits (of course) and slice them up. Measure out about 4 1/2 cups of peaches. Set the peach slices aside.
Now take some sugar cookie dough. I have no shame in using Pillsbury sugar cookie dough and neither should you.
Throw it into a bowl and add in 1/2 cup all purpose flour. Mix mix!
Put the sugar cookie crust into a 9 inch pie plate
And spread it out evenly, about 1/4 inch thick.
Pile the peach slices into the pie crust. Then place the pie in the refrigerator.
In a large saucepan, melt 3 Tablespoons of unsalted butter and then add in 3 Tablespoons of all purpose flour. Mix it up.
Throw in 3 Tablespoons packed light brown sugar and 3 Tablespoons sugar. Mix mix mix!
Pour in 1 Tablespoon of dark rum. Mix everything together to combine.
Take the pie crust out of the refrigerator and pour the sugar mixture over the peaches.
Spread it out and bake the pie at 350 degrees F for 40 minutes and then cover the sides of the crust with foil and bake for another 10-15 minutes. Total baking time = 50-55 minutes
Sugar Cookie Peach Pie
crust
1 (16.5 ounce) package sugar cookie dough
1/2 cup all purpose flour
filling
4 1/2 cups sliced peaches
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
3 Tablespoons packed light brown sugar
3 Tablespoons sugar
1 Tablespoon dark rum
Peel and slice the peaches. Measure out 4 1/2 cups. Set aside.
In a large bowl, mix together the cookie dough and flour until combined. Press it out into a 9 inch pie plate. The sugar cookie crust should be about 1/4 inch thick.
Put the peaches in the sugar cookie pie crust. Place the crust in the refrigerator.
In a large saucepan, melt the butter over medium low heat. Add in the flour and mix to form a paste.
Then add in the sugar and mix to combine.
Pour in the dark rum and stir. Increase the heat to medium and cook for about 3 minutes.
Take the pie out of the refrigerator and pour the sugar rum mixture over the peaches. Spread it out.
Bake the pie at 350 degrees F for 40 minutes. Then put foil over the edges of the crust and bake for another 10-15 minutes
The total baking time is 50-55 minutes. If your pie doesn’t look done, continue baking for 10 more minutes.
Cool completely on a cooling rack.
Enjoy!
