I am a lucky, lucky girl. I love wine. Love, love, love it. And, I just so happen to have some wonderful friends who own a winery. See, how lucky is that? And you know what makes me even luckier? Last night I had the fabulous pleasure of a pre-release tasting of their just-bottled 2009 wines! These wines just hit the bottle this week, and I had the good fortune of getting to sample them already. Pretty lucky, don't you think? And let me just say, they were wonderful.
Okay, so here's where I shamelessly plug my friends' winery - Baker Buffalo Creek Vineyard & Winery. If you're in the Charlotte, NC area, I highly recommend a trip out to see them. I sampled their soon-to-be-released 2009 Chardonnay, Barrel-Aged Chardonnay, Granda (red blend), and Cabernet Sauvignon ... and loved them all. My favorite (which won't shock anyone familiar with my wine preferences!) is the Barrel-Aged Chardonnay. I'm a total sucker for a bold, buttery, oaky chardonnay.
Which is probably why I really enjoyed these Chardonnay-Butterscotch Blondies from The Boozy Baker cookbook by Lucy Baker. Lucy calls them Oak Bars, but I wanted to put the more flavor-descriptive words in there (sorry, Lucy!). These blondies are rich, moist, and absolutely delicious - loaded with butterscotch chips and cashews, with a splash of Chardonnay yumminess.
 |
| Batter with cashews & butterscotch chips |
Bake the blondies until they're nice and golden brown, with even a little bit of darkening around the edges. Don't worry - they'll still be nice and moist.
 |
| Golden brown |
I made mine with Baker Buffalo Creek Barrel-Aged Chardonnay, of course! Any barrel-aged chardonnay will work - but be sure to use a barrel-aged one so you get the oaky flavor. A chardonnay aged in stainless steel won't give the blondies the same rich flavor. Enjoy!
 |
| Yum! ... with 2008 Baker Buffalo Creek Barrel-Aged Chardonnay |
Chardonnay-Butterscotch Blondies (aka: Oak Bars)
Source: The Boozy Baker by Lucy Baker
Ingredients
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 lb. (1 stick) unsalted butter, softened
1 c. light brown sugar
1 egg
1/4 c. chardonnay
1/2 c. chopped cashews
3/4 c. butterscotch chips
Directions
1. Preheat oven to 350 degrees. Spray an 8x8" baking pan with cooking spray.
2. In a small bowl, combine flour, baking powder, and salt. Set aside.
3. Beat butter and brown sugar with an electric mixer until light and fluffy, about 2 or 3 minutes. Beat in the egg and chardonnay. Gradually beat in the flour mixture just until combined. Stir in the nuts and butterscotch chips.
4. Pour batter in the prepared pan. Bake for 25 to 30 minutes, or until golden brown and just set in the center. Cool completely in the pan, then cut into squares.
Enjoy!
I am a lucky, lucky girl. I love wine. Love, love, love it. And, I just so happen to have some wonderful friends who own a winery. See, how lucky is that? And you know what makes me even luckier? Last night I had the fabulous pleasure of a pre-release tasting of their just-bottled 2009 wines! These wines just hit the bottle this week, and I had the good fortune of getting to sample them already. Pretty lucky, don't you think? And let me just say, they were wonderful.
Okay, so here's where I shamelessly plug my friends' winery - Baker Buffalo Creek Vineyard & Winery. If you're in the Charlotte, NC area, I highly recommend a trip out to see them. I sampled their soon-to-be-released 2009 Chardonnay, Barrel-Aged Chardonnay, Granda (red blend), and Cabernet Sauvignon ... and loved them all. My favorite (which won't shock anyone familiar with my wine preferences!) is the Barrel-Aged Chardonnay. I'm a total sucker for a bold, buttery, oaky chardonnay.
Which is probably why I really enjoyed these Chardonnay-Butterscotch Blondies from The Boozy Baker cookbook by Lucy Baker. Lucy calls them Oak Bars, but I wanted to put the more flavor-descriptive words in there (sorry, Lucy!). These blondies are rich, moist, and absolutely delicious - loaded with butterscotch chips and cashews, with a splash of Chardonnay yumminess.
|
| Batter with cashews & butterscotch chips |
Bake the blondies until they're nice and golden brown, with even a little bit of darkening around the edges. Don't worry - they'll still be nice and moist.
|
| Golden brown |
I made mine with Baker Buffalo Creek Barrel-Aged Chardonnay, of course! Any barrel-aged chardonnay will work - but be sure to use a barrel-aged one so you get the oaky flavor. A chardonnay aged in stainless steel won't give the blondies the same rich flavor. Enjoy!
|
| Yum! ... with 2008 Baker Buffalo Creek Barrel-Aged Chardonnay |
Chardonnay-Butterscotch Blondies (aka: Oak Bars)
Source: The Boozy Baker by Lucy Baker
Ingredients
1 1/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 lb. (1 stick) unsalted butter, softened
1 c. light brown sugar
1 egg
1/4 c. chardonnay
1/2 c. chopped cashews
3/4 c. butterscotch chips
Directions
1. Preheat oven to 350 degrees. Spray an 8x8" baking pan with cooking spray.
2. In a small bowl, combine flour, baking powder, and salt. Set aside.
3. Beat butter and brown sugar with an electric mixer until light and fluffy, about 2 or 3 minutes. Beat in the egg and chardonnay. Gradually beat in the flour mixture just until combined. Stir in the nuts and butterscotch chips.
4. Pour batter in the prepared pan. Bake for 25 to 30 minutes, or until golden brown and just set in the center. Cool completely in the pan, then cut into squares.
Enjoy!
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