Look for gift ideas for people who are not interested in peach rings or dark chocolate covered almonds? Did you know we also have hand-made soap and lotion in 8 different scents? How about all-natural lip balms? I love this lip balm; it works really well all year long. Have you see our cute aprons? We have adult sizes and children sizes, some matching, some not. We also have several cookbooks available if you’re looking for gluten-free cooking, benefits of using apple cider vinegar, once-a-month cooking or a great collection of family recipes. Stay tuned for more ideas next week.
Have you tried our pickles or relish? They are awesome! I love the red sweet pepper relish in ham salad or mixed with cream cheese as a dip. The bread & butter pickles are also a customer favorite. This week – buy one jar, get one 50% off. Mix & match if you’d like! These make a great gift for anyone!
Scoops of News
It’s soup weather! With that, we added Natural Hearty Tomato Soup & Split Pea with Bacon Soup to the Picks from the Pantry section. This is the “now you see it, soon you won’t” section, so hurry, because we don’t have much! Also, new in this week is milk, yogurt & dark chocolate almonds, rainbow nonpareils and grape flavored truffles.
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 tsp. vanilla extract
1 cup white chocolate chips
1 cup dried cranberries/craisins
1 (8 oz.) bar cream cheese, room temperature
1/2 cup white chocolate chips, melted in the microwave or double-boiler
1 tsp. vanilla extract
2 cups powdered sugar
1 cup dried cranberries, roughly chopped
1/4 cup white chocolate chips, melted in the microwave or double-boiler
Preheat oven to 350 degrees F. Whisk together flour, baking soda and salt until well-blended. Set aside.
Using an an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating in between to incorporate. Then reduce the speed to low, and slowly add in the dry ingredients. Increase the speed to medium, and continue beating until well-combined. Fold in the white chocolate chips and cranberries, and mix until just-combined. (Do not overmix.)
Cover and refrigerate dough for at least 1 hour. Then place dough by rounded tablespoon-fulls onto a baking sheet that has been prepared with parchment paper, at least 2.5-inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Remove pan, and transfer the cookies to a cooling rack until cool. Repeat with remaining dough until all cookies are baked. Wait until cookies reach room temperature before adding frosting and toppings.
Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined. (**Be sure that your cream cheese REALLY is at room temperature before adding the white chocolate. Otherwise the chocolate could seize up.) Add in the vanilla and mix until combined. Then reduce speed to low and add the powdered sugar. Mix until incorporated. Then use a rubber spatula to scrape down the sides of the bowl, and beat once more for 1 minute on medium speed until the frosting is smooth. You can add more powdered sugar for a thicker frosting.
Spread the frosting on the cooled cookies. Then immediately sprinkle the frosted cookies with the chopped dried cranberries. And use a fork to drizzle on the frosting, swishing it back and forth over the cookies.