A Date, the Pub, and some Cookies

Let’s begin with this picture.

A quaint Dutch town, a pizza, a pub, two delicious beers, and a dashing gent. {Dashing Gent not pictured}.

The Dutch town?

Pella, Iowa.

The pub?

The Cellar Peanut Pub, only rated the best bar in Iowa.

More like best in all the land.

The moral of the story?

Get yourselves to The Cellar Peanut Pub in Pella, Iowa if you haven’t already.

Fifty beers on tap.

A friendly, knowledgeable staff.

A fantastic environment.

Even you crap beer drinkers will find something you like there. We’re sorry we called you names. That wasn’t fair. But, really, the pub tenders will find you something you’ll all love from ciders to ales to stouts and everything else in between.

Oh, ale yeah!

Sorry about the pitiful pun. It just felt right.

Don’t forget to try an Iowa Mule, made only with bourbon distilled in Iowa. Cedar Ridge. Yum. If you don’t try it, you’d be an — we mean, you’d be missing out. We almost name called again.

How about a Bloody Mary? Order one. You won’t regret it. You may have heard about them on Food Network. Boom.

Again, moral of the story?

Go there. Yesterday.

We can’t do the place justice, but maybe a few pixely pictures will help or at least make you thirsty. 

  Click here to browse their website for more information on their Oskaloosa location and the beers currently on tap.

Now for some cookies. From two girls who say they don’t bake.

You just can’t go wrong with a sugar cookie. We love them. They are pure and simple. Not finicky. They don’t question your motives. They are just there for you when you need them the most. Simple, decadent, sugary, with just the right amount of sweet. They are not overstated. They are often forgotten. They are near perfect. In fact, that’s their name. This recipe is from wineandglue.com. Click here to visit her blog!

The Perfect Sugar Cookie


  • 1 1/2 cups sugar
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 14 TBSPS butter (1 3/4 stick) at room temperature
  • 2 tsps vanilla extract
  • 2 large eggs


  1. Preheat your oven to 350 degrees.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. With your mixer on medium, mix together the butter and sugar until light and fluffy.
  4. Mix in the eggs (one at a time) and then the vanilla until well combined.
  5. Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
  6. Roll the dough into one inch sized balls. (Optional: Roll in sugar) Place on a parchment lined baking sheet or silicon mat and press down slightly. Space the cookies about two inches apart.
  7. Bake for 10 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
  8. Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
  9. Try hard not to eat the entire batch in one sitting, but if you do, we won’t judge because we did just that. Good to the last crumb!

Now, what’s your homework this week?

Just go to the Peanut Pub already. Baking makes us want a beverage, so we’ll see you there, then? Okay.




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