Happy Thanksgiving, everyone! The Sugar Vine is taking the day off to spend with our loved ones, but we wanted to take a moment to THANK YOU for your support this year. We wouldn’t be here without you and we are so grateful that you trust us to help you come up with amazing dessert and wine pairings to share with your friends and family. We’ll be back on Monday with another great wine post. Until then, have a wonderful Thanksgiving!
Thanksgiving is all about the pie, am I right? Okay, there’s dinner, too; but really the turkey, ham, stuffing, sweet potatoes, and rolls are really just a means to a sweet and satisfying end: pie. If your family is anything like mine, everyone has a favorite pie that absolutely must be on the table at Thanksgiving. But when you’re busy making all those pies (or thawing them, picking them up from the bakery, or whatever else you need to do it to get them on your table and in your stomach), it’s hard to come up with just the right way to pair them.
Personally, my favorite way to eat cookie butter is by the spoonful, straight out of the jar. Seriously. Give me a jar of crunchy cookie butter for Trader Joe’s and a glass of chardonnay, and I’m a happy camper. Unfortunately, not everyone feels this way and if you’re serving a nice dinner, it’s usually best to not give your guests jars of cookie butter for dessert. The good news is, you can get your cookie butter fix and serve a nice dessert to your loved ones.
Breakfast is my favorite meal of the day. I love it because it’s so versatile- you can have it hot or cold, simple or fancy, large or small, quick or drawn out. Plus, as long as you call it breakfast, you can have dessert in the morning! Breakfasts made with cookie butter are no exception. You can take pretty much any breakfast item, add some cookie butter, and you suddenly have a new, exciting breakfast to enjoy!