Happy Spring! I promised you a giveaway and here it is! I will be giving away three lovely prizes! The first prize will be this vintage patchwork apron I grabbed up on one of mine and Rachel’s antiquing excursions.
I love this apron! A lot. So please know how much I want some who will love it as much to have it! And with the apron you will get this vintage cookbooklet from 1950! It is FULL of great recipes and some amazing ads! You will love it.
Second Prize will be a bag of my personal blend coffee (beans or ground) and this ADORABLE coffee mug!
And last but not least, a pound of granola (if you have a special request such as no nuts, I will happily oblige) and a tin of loose chocolate chai tea!
So there you have it! THREE prizes and now THREE ways to enter!
- Leave me a comment on this post. Tell me about Spring’s arrival at your house.
- Steal the button below, talk about this giveaway on your blog/facebook, if you have one and tell me so I can take a peek.
- If someone leaves me a comment and says they surfed over here from your blog or facebook page, I will add your name AGAIN.
I will be posting more pictures soon. Jumping back in with a great giveaway like this feels GOOD! And will be a great way to introduce you to my new shoppe.
Thanks to all of you have been so faithful and keep stopping by even when I have been MIA. Talk to you all VERY soon!
Oh okay…I will give you a recipe to round out this post. This is for those who will, like me, celebrate St. Patrick’s Day next Wednesday.
Bailey’s Fudge Cake
1/2 cup butter softened
1 cup brown sugar
4 large eggs
1 cup chocolate syrup
2/3 cup Baileys Irish Cream
1 teaspoon instant coffee
1 cup flour
1/2 cup chopped pecans
3/4 cup semi-sweet chocolate morsels melted
1/4 cup sour cream room temp.
1 tablespoon Baileys
Preheat oven to 350ºF. Grease a 9″ round cake pan. Cream butter and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan.
Bake for 55-60 minutes., until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool. Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.
To remaining melted chocolate add sour cream and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake. Decorate with dipped pecans. Cool to set topping.