When I first starting drinking wine, my husband and I had some sangria and cheese; you know the typical “wine and cheese” dinner. Once we did that, I was hooked; I was in love with wine.

Then I started with the Michigan wines and never turned back. I became the quintessential “snob” of only drinking Michigan wine.

Have you ever thought about what brownies and no bake cookies would taste like if they were combined/had a baby? WELLLLL….. This is the recipe to try. I wouldn’t recommend sharing these beauties with children as the frosting has wine it is as well, and the frosting is not cooked…. so….. yeah…

This is the perfect recipe to have when you want to have something that is chocolatey and fudgey to go with wine for your girls night.

Michigan Ingredient:  Sugar and Wine

I think I prefer baking with wine because it is  a no brainer and you can believe that the “alcohol” bakes/cooks out of the baked good. I believe that I read somewhere that that is not completely true; now I must research and include said research in the next recipe involving wine (because I mean come on, cooking with wine is great and classy).

Combine 2 cups of old fashioned oats, 1 1/2 cups of flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder.  Stir to combine and set aside.

Combine 2 cups of sugar, 1 stick of butter, 1/2 cup of wine, 1/4 cup of cocoa, and 2 tablespoons of milk. Bring to a rapid boil (just like you would for No Bakes). Boil for a minute and remove from the heat.  Pour over your dry ingredients and stir.

This is when you realize that you probably should use a spoon because the whisk is just not cutting it.  But please make sure you use a heavy duty plastic or metal spoon because……

I broke my favorite wooden spoon. Granted I have had it for years and it was probably considered “brittle,” but seriously…. my favorite wooden spoon to use for baking is now gone.

Add your 2 cups of chocolate chips and 1/2 cup of milk. This is really thick, but trust me, it will not set up as no bakes and will not bake as cookies (believe me, I tried lol).

If you want to give a taste, by all means, please do. There is no egg, so you do not have to worry about getting “worms.”

Pour the batter into an 8×8 or 9×9 greased pan.  Bake at 350 for 32-40 minutes or until it passes the toothpick test.  After your have pulled the brownies out, patiently wait for them to cool. It took a bit for mine to cool, and I was chasing light, so please don’t mind the pictures.

Once your brownies have cooled, place your powdered sugar, cocoa, softened butter, wine, and milk in a bowl. Use your hand mixer because this is not a lot of frosting and beat until well combined. If you want to add more wine or milk because you want it to be thinner, OR if you want to add more powdered sugar to make it thicker,  by all means do so. It’s like a combination of a frosting and glaze.

Spread/pour over your brownies and spread evenly. Place the brownies in the fridge for at least 30 minutes for the frosting to “crisp” up.

Now I know that it seems like this takes for.ever. But when you make brownies (from scratch) there are these same type of steps (bringing a chocolate, butter, sugar mixture to a boil, etc.)… and the waiting for the cooling is what makes it seem like it takes forever. But you do not want to put frosting on any baked good that is warm. It’s almost like part of the commandments of baking.

Enjoy these bad boys with a nice glass of Cherry Riesling wine that has been chilled (or in my case, use Michigan shaped ice cubes… I know…) with your girlfriends or alone while watching your favorite guilty pleasure show after the kids have gone to bed.

Wine Brownies

 

Author:

Michigan from Scratch

Recipe type: Dessert

Serves: 9

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

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Enjoy these bad boys with a nice glass of Cherry Riesling wine that has been chilled (or in my case, use Michigan shaped ice cubes... I know...) with your girlfriends or alone while watching your favorite guilty pleasure show after the kids have gone to bed.

Ingredients

Brownies

• 2 cups of Sugar
• 1 Stick of Unsalted Butter
• ½ cup of Wine
• ¼ cup of Cocoa
• 2 tablespoons of Milk
• 2 cups of Old Fashioned Oats
• 1½ cups of Flour
• 1 teaspoon of Baking Soda
• 1 teaspoon of Baking Powder
• ½ cup of Milk
• 2 cups of Chocolate Chips

Frosting

• 1½ Powder Sugar
• 3 tablespoons of Cocoa
• 2 tablespoons of Wine
• 2 tablespoons of Milk
• 4 tablespoons of Unsalted Butter (softened)

Instructions

1. Combine 2 cups of old fashioned oats, 1½ cups of flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder. Stir to combine and set aside.
2. Combine 2 cups of sugar, 1 stick of butter, ½ cup of wine, ¼ cup of cocoa, and 2 tablespoons of milk. Bring to a rapid boil (just like you would for No Bakes). Boil for a minute and remove from the heat. Pour over your dry ingredients and stir (use a strong spoon).
3. Add your 2 cups of chocolate chips and ¼ cup of milk. Mixture will be thick.
4. Pour the batter into an 8x8 or 9x9 greased pan. Bake at 350 for 32-40 minutes or until it passes the toothpick test.
5. Patiently wait for the brownies to cool.

Frosting

1. Place your powdered sugar, cocoa, softened butter, wine, and milk in a bowl. Use your hand mixer because this is not a lot of frosting and beat until well combined.
2. Spread/pour over your cooled brownies and spread evenly.
3. Place the brownies in the fridge for at least thirty minutes for the frosting to "crisp" up. Cut into the desired size you would like and enjoy with more wine.

Notes

If you want to add more wine or milk because you want the frosting to be thinner, OR if you want to add more powdered sugar to make it thicker, by all means do so.

AND please note that the prep time does not include cooling time.

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Have you heard the Pure Michigan ad for Coldwater, Michigan yet? It is seriously heart warming, as is all of them. I’m the weirdo that you see at the light with her windows down listening to the Pure Michigan ads on full blast. I love them; something about Tim Allen’s voice.

I have been experimenting with wine lately and lucky for you, some recipes are good (ha)! There will be plenty more recipes with Michigan wine as I am a snob and will not drink a wine that is not Michigan. Now maybe I am missing out on something amazing…. BUUUT….. I am quite content with drinking/baking/cooking with Michigan wine.

Michigan Ingredient: Cherry Riesling Wine.

This is a sweeter blush type of wine that is made with Michigan cherries.  The Riesling portion of the wine (white)  is always good for making a “marinade” if you will for the chicken.

You can use this chicken for anything. You can eat it by itself (with sides of course) or you can chop it and put it in a nice summer-y salad with fruit and a nice vinaigrette.  The wine flavor is not overpowering, but you can tell that you definitely used wine in the marinade.

Place your chicken breast in a bowl and use the zest of one lemon. I love the freshness that lemon gives chicken.  Roll the lemon (to release the juices) and cut said lemon in half and use the juice of half a lemon.

Pour one cup *gasp* of wine over the chicken. Take a look around to make sure no one is looking, and take a sip. Seriously, how great is wine while you are cooking? At this point, you are going to want to pour the chicken and the liquids into a plastic ziplock bag (or if you want you can cover your bowl with clear plastic wrap) to place the chicken in the fridge. IT IS THAT EASY! <– sorry for shouting

Chicken in a plastic ziplock bag is not very photogenic; sorry. But I wanted you to see that the chicken is submerged in the liquid in the plastic bag. To be safe, I would place the plastic ziplock bag in a bowl in the fridge just to be safe.

After you have waited 2-3 hours, fire up your grill and remove the chicken breast from the plastic ziplock bag.

Again, this is such a simple marinade, you can add some salt and pepper (if you wish at this point) to the chicken while it is on the grill. Since the wine is not a super sweet/dessert wine (i.e. liquid candy), I opted to not add cherries to the marinade this time and wanted to go with something a bit more simple.  But in the very near future, I will be creating a syrup that will almost be used like BBQ sauce.  Stay tuned for that!!

Simple Cherry Wine Marinade for Chicken

 

Author:

Michigan from Scratch

Recipe type: Main

Serves: 4

Prep time: 2 hours 30 mins

Cook time: 20 mins

Total time: 2 hours 50 mins

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A simple marinade, that is delicate and not overpowering.

Ingredients

• 1.5-2 pounds of chicken breasts (2 large breasts)
• 1 Lemon
• 1 cup Cherry Riesling Wine
• Salt and Pepper

Instructions

1. Place your chicken breasts into a bowl.
2. Zest one lemon over the chicken breasts.
3. Roll your lemon to release the juices and use the juice of half of the lemon over the chicken.
4. Pour 1 cup of Cherry Riesling wine over the chicken and pour the contents into a ziplock bag or cover your bowl with clear plastic. Place in the fridge for 2-3 hours.
5. Fire up your grill and grill the chicken breasts until the juices run clear. Serve with sides or onto of a summery salad

Notes

Note: Grilling/cooking times will vary due to the size of the chicken breast and your grill.

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