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!

 

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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

Cranberry Aioli with Citrus and Herbs

Cranberry Aioli with Citrus and Herbs

This recipe comes to us courtesy of Chef Mike Garaghty from Wusthof. During our Annual Knife Event last weekend, he carved a turkey (and made it look effortless) and made roast turkey sliders. The accompanying sauce was the recipe you’ll find below. It’s super simple but well received.

Did you attend the Knife Event? Did you get to sample a turkey slider? Did you try the sauce? Tell us below!

 

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Cranberry Aioli with Citrus and Herbs
Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients into a bowl and mix. Store in an airtight container for up to one week in the refrigerator.
Successful Annual Knife Event 2019

Successful Annual Knife Event 2019

Wow! What a fabulous day it was today at The Kitchen Company! We hosted our annual knife event sponsored by Wusthof and were lucky enough to have THREE knife experts in the house! A huge THANK YOU to Executive Chef Mike Garaghty and Knife Expert Hank Allen, both from Wusthof, and to Bruce Bochman, local expert knife maker located right her in Grants Pass Oregon.

Not only were there some incredible savings on knife purchases, but we were also treated to expert advice on a huge selection of Wusthof knives. Not only could you ask all your burning knife questions, but there was an opportunity to try all the knives on display.

We were treated to roasted turkey sliders courtesy of Becky Bochman (turkey roaster) and Chef Mike (turkey carver). Chef Mike all gave some great tips on roasting a turkey. Did you know that the “rest” period after roasting is critical? How about the type of pan in which you roast your turkey? A low-sided pan (like the baking sheets that were part of last month’s giveaway) coupled with a rack, allows air to flow all around the turkey which allows for more even cooking on the lower portions of the bird. Meaning that the thighs and legs get cooked before the breast meat gets over cooked!

All in all, it was a great day. Thank you to the folks who patiently waited in line for their knives to be sharpened, or at the check out when the lines were long-ish, or at the knife stations where there we a lot of folks wanting to ask questions and try out the knives.

Below are some images from the event. Just click and image to enlarge it and scroll through the gallery.

 

Easy Pumpkin Mousse

Easy Pumpkin Mousse

This is a super easy recipe for pumpkin mousse and is well-received every time we serve it in the store. It made its annual debut yesterday (November 1st) during the First Friday Art Walk festivities. It is so popular that one adventurous young lady consumed eight helpings! EIGHT!  Okay–to be fair, the portions were small and served in tiny little paper cups so, in actuality, she probably only had a regular-sized serving.

As stated above, this is a super easy recipe that can be made ahead and kept in the refrigerator for a few days in an airtight container like one of these by OXO or Kilner (both of which you can find in multiple sizes in the store).

Both are made of glass that can be placed in a microwave or toaster oven for reheating. The OXO dish has a plastic snap-on lid that has a silicone seal for stopping leaks. The Kilner dish has a glass lid with plastic and metal clips and also features a silicone seal for stopping leaks. Both are air-tight!!

 

 

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Easy Pumpkin Mousse
Add some crushed graham crackers to the bottom of each serving dish for crunch and as a "make-shift" crust option.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin puree, maple syrup, canilla, and whole milk and beat with a hand mixer until smooth.
  2. In another bowl, whip heavy cream until stiff peaks form, 3-4 minutes. Fold 2/3 of the whipped cream into the pumpkin until smooth. Spoon or pipe into serving dishes and top with the remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.