How to place an order during Covid-19 closure

Hello friends!

This is certainly an unusual time that none of us has probably ever experienced. As you know, the store was ordered closed by the governor as of March 23rd. We have had several requests for ways that our customers can still make purchases so this is what we’ve come up with.

On Mondays, Wednesdays, and Fridays we will be in the store between 10 am and 2 pm. During this time, we will be available for phone orders. Just give us a call at 541-955-5311. 

Alternately, you can place your order by email ( hello@thekitchencompanygp.com )and we will pull it and prepare it for you. If you email, be sure to include your phone number so we can complete the payment information over the phone.

We will deliver your order if you live within about 5 miles of the store. For those further away, we will ship your order and split the exact shipping cost with you 50/50.

A few of you have requested curb-side pick up but, after further research, we have discovered that we are not allowed to operate that way.

We ask that you please bear with us during this time as we all get used to doing business a little differently for awhile. We are sure that you are also looking for things to get back to normal. Until that time, we thank you for your continued support and kind words!

 

Sincerely,

Frank Wright and Roy Heinzle

 

 

Knife Sharpening Event

Knife Sharpening Event

Mark your calendar!!

This Friday (12/13/2019) we are hosting a knife sharpening event at the store. We will be having a representative from Work Sharp Sharpeners on hand from 11 am to 4 pm demonstrating their exclusive line of culinary blade sharpeners.

Work Sharp Sharpeners is located in Ashland Oregon. They offer electric blad sharpeners that can handle any brand of knife and any type of blade, including serrated and scissors.

Join us this Friday the thirteenth and get ONE blade sharpened for FREE!

This is a brand that we carry on a regular basis and there will be additional models on sale during the event.

See you there!

Cream Cheese Apple Coffee Cake

Cream Cheese Apple Coffee Cake

Wow! This recipe will knock your socks off!  I try not to eat everything we serve in the store on Saturdays or else I’d be as big as a horse. I was actually able to hold off on this gem for two days before I tasted a bit (thank goodness for left-overs). Man, what a treat. It was so good I was thankful there was only one little tiny 2×2 inch square–I could have eaten an entire pan full!

The slight crunchiness of the streusel layer, the brightness of the apples (a bit tart and not over-sweet), the cheesecake-like layer–all of this combined into a single dessert well worth every calorie-filled bite! Seriously…make this today!

 

Print Recipe
Cream Cheese Apple Coffee Cake
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Preheat oven to 350F and grease an 8x8 inch pan. Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.
  2. Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing until just combined. Stir in the chopped apples. Spread into the prepared pan.
  3. Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
  4. Combine the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
  5. Bake for about 45 minutes or until the topping is browned. Cool and serve.
Recipe Notes

Items needed for this recipe that can be found at The Kitchen Company:

  • vanilla
  • salt
  • brown sugar
  • stand mixer or hand mixer
  • mixing bowls
  • measuring cups
  • measuring spoons
  • 8x8 square baking pans
  • silicone spatulas and spoons
  • bowl scrapers
Eggnog Cream Cheese Frosting

Eggnog Cream Cheese Frosting

This is a tasty frosting to accompany our Rum & Eggnog Bundt Cake recipe. You can use real rum or rum extract. I think a nice spiced rum gives this recipe that extra little something!

Enjoy!

 

Print Recipe
Eggnog Cream Cheese Frosting
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Beat cream cheese and butter until pale and fluffy. Add powdered sugar 1/2 cup at a time. Add rum and eggnog. Beat until fully combined.
  2. Pour the frosting over cooled cake and sprinkle with nutmeg if desired.
Eggnog Cream Cheese Frosting

Rum & Eggnog Bundt Cake

“Tis the season!

The season for cakes and cookies and pies and brownies and hot cocoa and mulled wine and spiced cider and hot toddies and cold weather and gifts and visitors and sharing meals and breaking bread and telling stories…so many good things about the holiday season. We love sharing a little bit of sweetness each weekend at The Kitchen Company and, as busy as it can be, the holiday season doesn’t change that for us. Last week we shared so many different goodies but the Rum & Eggnog Bundt Cake was certainly a highlight! If you were able to get a sample, we hope you enjoyed it. If not, below is the recipe for you to make your own.

We hope your holiday season is wonderful!

Frosting recipe here.

 

Print Recipe
Rum & Eggnog Bundt Cake
Course Dessert
Prep Time 20 minutes
Cook Time 45 minuts
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 45 minuts
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
  2. In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
  3. Using a stand mixer fitted with the paddle attachment. beat butter until smooth. Add sugars and beat on medium-high until pale and fluffy (2-3 minutes).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
  5. Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 additions of eggnog). Fully incorporate after each addition. Do not overmix.
  6. Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
  7. Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
  8. Place the pan on a wire rack to cool for 10 minutes. Whack the pan flatly on the counter to loosen the cake and then turn it out on to a wire rack to cool completely.
Recipe Notes

Things needed for this recipe that we carry in the store:

  • nutmeg
  • light brown sugar
  • vanilla
  • bundt pans
  • wire racks
  • PAM Cooking Spray
  • KitchenAid stand mixers (really pretty colors)
  • measuring cups
  • measuring spoons
  • cake testers
  • bundt pan cleaning brushes