Wednesday, September 21, 2016

Mary's Maine Bars {OXO}

Mary's Maine Bars

As a home baker I have been a huge fan of Dorie Greenspan for years!
Dorie's cookbooks (she has written 12!) are the best!  She is an incredible baker
and I was super excited when I found out that OXO was partnering with Dorie to
promote her latest book Dorie's Cookies.  

Mary's Maine Bars

Today I am sharing a delicious recipe from Dorie's Cookies that is perfect for fall.
Mary's Maine Bars are cookie bars full of molasses and fall inspired spices, such as
cinnamon, nutmeg and cloves.  They smell amazing while they are baking!

You can certainly mix the cookie dough in a stand mixer, but I used the
OXO Illuminating Digital Hand Mixer because it was much more convenient
and I love how it lights up!  I keep it in the cabinet next to my mixing bowls
so that I can grab it easily whenever I want to mix something quickly.

Dorie Greenspan Dorie's Cookies

Mary's Maine Bars are baked in a 9x13 inch bake dish.  I always reach for my
OXO Glass 3 Qt Baking Dish when baking cookie bars because I love using the
snap on lid to keep my baked goods fresh and it makes them easy to take to work
or to a pot-luck dinner.  You can also take it right from the freezer or fridge to the
oven without worrying about it shattering.  The OXO Brownie spatuala is perfect
for removing the bars from the pan!

Mary's Maine Bars

Another reason that I love OXO is that they are very involved with Cookies for Kids Cancer.
This organization is very dear to my heart, as I have written about it several times on
my blog.  You can read those posts herehere and here.

OXO is donating $100 for each blogger participating in this campaign, up to their
$100,000 commitment.  I love this so much!

If you're looking for a delicious new fall treat to bake, I hope you will make Mary's
Maine Bars and be sure to look for Dorie's Cookies available October 25th.

Happy Baking!

Mary's Maine Bars

Mary’s Maine Bars

Recipe from Dorie’s Cookies by Dorie Greenspan

Makes about 20 squares

1½ cups (204 grams) all-purpose flour
1½ cups (204 grams) whole wheat flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¾ teaspoon ground cloves
1 cup (200 grams) sugar
¾ cup (180 ml) unsulfured molasses
½ cup (120 ml) flavorless oil, such as canola
1 large egg, at room temperature
¼ cup (60 ml) buttermilk, at room temperature
Sanding or granulated sugar, for sprinkling

Center a rack in the oven and preheat it to 350 degrees F. Generously butter a 9-x-13-inch 
baking pan or coat it with baking spray. Line it with a piece of parchment paper.

Whisk both flours, the baking soda, salt and spices together.

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the sugar, molasses, oil and egg together until smooth. Add half of the dry ingredients and pulse the mixer to start blending them in, then beat on low speed only until the flour disappears into the dough. Pour in the buttermilk and mix to combine. Add the remainder of the dry ingredients and, still working on low, beat until incorporated. You’ll have a smooth, heavy, sticky dough. Scrape the dough into the pan, using a knife or offset spatula to get it into the corners and to even the top as best you can. Sprinkle with sugar.

Bake for 26 to 30 minutes, rotating the pan after 15 minutes, or until the top is dry and a tester inserted into the center comes out clean. Transfer the pan to a rack.

After 10 minutes, run a blunt table knife around the edges of the pan, invert the Maine bars onto a rack, peel away the paper, turn it over onto another rack and let cool. When you’re ready, cut it into 20 bars (about 1¾ x 3¼ inches).

Maine Blueberry Bars.
Once the dough is mixed, gently stir in 1 cup fresh blueberries. Or, if you’re making this in any season but summer, use 1 cup dried blueberries that you’ve soaked in very hot tap water for about 10 minutes, drained and patted dry.

Maine Apple Butter Bars.
Once the dough is spread evenly in the pan, dot the top with spoonfuls of apple butter (spiced or plain) — you’ll need about ¼ cup — and use a blunt table knife to swirl it into the dough to create a nicely marbled surface.


Wrap the bars well, and they will be fine at room temperature for at least 4 days; wrapped airtight, they can be frozen for up to 2 months.


This post is sponsored by OXO.  As always, all opinions are 100% my own.

Monday, September 19, 2016

Dutch Oven Sprite Chicken and a Le Creuset Giveaway

Le Creuset Dutch Oven Chicken

With the official start of fall just a few days away, I've been thinking about soup, chili
and one pot meals to add to our dinner rotation.  There's nothing better than sitting
down together as a family after a long day of work and school and enjoying delicious
comfort food!

Le Creuset Dutch Oven Chicken

Le Creuset dutch oven is perfect for one pot meals! I love mine so much and use them
often!  The quality can't be beat and they will last a lifetime.  This 5 1/2 quart dutch oven
is one of my favorites.  The color is hibiscus and it's the prettiest shade of pink!

Le Creuset Dutch Oven Chicken

Today's one pot meal is called Dutch Oven Sprite Chicken.  I pinned this recipe a few
months ago because it calls for ingredients that everyone in my family loves, so I knew
I couldn't go wrong with this recipe.  And the Sprite soda had me intrigued.

I was right - everyone loved it!  You can't really taste the Sprite, it just adds moisture
for the vegetables to cook, so you could certainly substitute chicken broth instead,
but the Sprite soda was fun to try.

Le Creuset Dutch Oven Chicken

Now for the GIVEAWAY!
How would you like to kick off fall with your own Le Creuset dutch oven!
One winner (US only) will receive a Le Creuset Round Dutch Oven in the color hibiscus.
(Value - $350.00)

To enter:
Simply leave a comment on this post telling me your favorite one-pot meal.
For a bonus entry follow Le Creuset and Me and My Pink Mixer on Instagram
and leave a separate comment letting me know your Instagram name.
Contest ends Saturday, September 24, 2016 at 12:00 p.m. (EST).
Good luck!

Le Creuset Dutch Oven Chicken

Dutch Oven Sprite Chicken

1/2 pound bacon, cut into bite-size pieces
3 large boneless chicken breasts, cut into 1-inch cubes
1/2 T seasoning salt (I used Lawry's)
1/2 C all-purpose flour
1 yellow onion, chopped
2 pounds red potatoes, cut in 1-inch cubes
1 pound carrots, cut in 2-inch pieces
6 ounces Sprint (lemon lime soda)

Preheat oven to 350 degrees.
Fry bacon in a 5 1/2 quart Le Creuset dutch oven.  Remove bacon pieces
with a slotted spoon, leaving the grease inside the pan.  Set bacon aside.

Combine seasoning salt and flour in a large resealable plastic bag.  Add
chicken to flour mixture and shake to coat.  Add coated chicken pieces
to dutch oven and brown in bacon grease.  Remove chicken and set
aside.  Add onions, potatoes, carrots, chicken and bacon to dutch oven.
Pour Sprite all over the top.  Cover with lid.

Bake at 350 degrees for 1 hour.  Carefully remove from oven.
Remove lid and let stand 5 minutes before serving.

Serves 8.


This post is sponsored by Le Creuset.  As always, all opinions are 100% my own.  

Recipe from Life In The Lofthouse

Sunday, September 18, 2016

Peach Salsa

Wednesday, September 14, 2016

Honey Oat Quick Bread {No Knead}

Honey Oat Quick Bread

Thursday, September 8, 2016

Frozen Steel Cut Oatmeal Cups {Meal Prep}

Now that September is here and school is back in session, I find myself in meal planning
mode.  I don't mind winging it for the most part during the summer months, but come
fall I like to get organized and be prepared for chilly mornings when I crave something
warm to start my day.

Monday, September 5, 2016

The Perfect Cupcake

perfect cupcakes

Wednesday, August 31, 2016

Bacon Wrapped Tater Tots