We’re having a celebration today! It’s my second blogiversary! The past two years have flown by. While blogging definitely frustrates me sometimes, it has opened up some pretty cool worlds for me.
I’ve met all kinds of people I never would have. Okay, so it’s not like we’re hanging out and going to events together, but I have definitely made friends through emails and leaving blog comments. I feel like I belong to a group for the first time ever. And that’s a pretty awesome thing. I hope to become friends with even more bloggers, so I can feel like a more important part of the community.
I have made some pretty awesome recipes. Knowing that I have to post new and exciting recipes frequently gets my creative juices flowing. Sure, I still have my favorite recipes that I make all the time without posting them. Hello Almond Butter Granola and Peach Blackberry Pie. But I also love getting in the kitchen, developing a new recipe, and crossing my fingers it turns out. When it does, it’s pure bliss!
Working with different companies has been a blast too. It’s always nice to make some money when I’m working so hard and to feel like I have something to offer the world. The challenges companies issue really open me up to new ideas. Souffles were on my recipe bucket list, but I didn’t tackle them until KitchenAid asked me to. Making that souffle was one of the best days I’ve had working on this blog. We’ll forget about those pesky companies who want me to promote them for nothing in return. Really though, how cool is it that my job is making delicious food, Tweeting, pinning, and Facebooking?
Readers like all of you are the most important part of what I do. Without you awesome readers, there are no companies, no money, no joy when you leave comments or send emails. By the way, if you didn’t know, I love when you leave comments and send me emails – it never fails to make my day!
I really want to keep my little blog growing and turn it into one of the great big blogs out there. So I need your help. Please tell your friends about my blog, Like me on Facebook, follow me on Twitter and Pinterest, and Instagram. Also, The Kitchn is holding its annual The Homies awards for the best blogs out there. It would mean the absolute world to me if you would nominate my blog. Just follow this link. You will need to either sign up for an account or sign in to your existing account, but it’s easy, I promise! It would really help my dreams come true!
Lately I am definitely a fan of sprinkles for celebrations. It just couldn’t be a blogiversary without some fun rainbow sprinkles. They are one of the stars of this Confetti Cookie Pie. That’s right it’s a cookie and a pie, one with lots of sprinkles and white chocolate no less. The soft, slightly underdone center is the perfect complement to the crunchy edges. Though I’m typically a gooey middle cookie kind of girl, I loved the crunch of these edges. This cookie pie was a huge hit, especially with Dad, and is certainly fit for any celebration!
As a small token of my appreciation for your support, I’m holding a giveaway! You know by now that Frog Hollow Farm is one of my favorite companies. I love all of their fresh produce! They also make scrumptious looking baked goods. Today, one reader will win their Hungarian Shortbread. This delightful treat has a crumbly shortbread crust with their homemade apricot conserve in the center. I know you’ll absolutely love this!
In order to enter the giveaway, answer the question: What’s your favorite celebration food?
To earn additional entries:
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.
Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.
Follow Pies and Plots on Pinterest. Come back and let me know you’ve followed in an additional and entirely separate comment.
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Like Frog Hollow on Facebook. Come back and let me know you’ve liked them in an additional and entirely separate comment.
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Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
IMPORTANT: This giveaway is open to US residents only.
The giveaway ends Saturday, February 22, 2014, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
Disclaimer: I was provided with this giveaway by Frog Hollow, but all opinions, as always, are mine.Print
- 2 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 1 tablespoon vanilla bean paste
- 1 large egg
- 1 cup white chocolate chips
- 1/2 cup rainbow sprinkles
- Preheat oven to 375 degrees F. Butter a pie pan.
- In a medium bowl, stir together flour, cornstarch, baking soda, and salt.
- In a large bowl, cream together butter and sugar using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla bean paste and egg and continue beating on medium for about 5 minutes more, scraping down the bowl as needed.
- With the mixer on low, beat in the flour mixture until just combined. Stir in the white chocolate chips and sprinkles by hand until distributed.
- Bake 20-22 minutes. The edges should be golden brown and the center barely set. Allow to cool completely in pan. Pie may be stored in an airtight container at room temperature for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about an hour.
Recipe adapted from Wishes and Dishes
- Prep Time: 20 minutes
- Cook Time: 20 minutes