Primo Pumpkin Brownies

Primo Pumpkin Brownies

I’m not sure of the provenance of this recipe originally. If I can find out, I’ll give credit or a link back to the original. In the meantime, do warm-up your autumn tastebuds for a quintessential “pumpkin” recipe. You will find these so-called brownies to be moist and pumpkin-y but not so sweet as to make you gag like so much of the oft-overdone pumpkin spice goodies these days. That being said, it can be easy to over indulge if these little beauties are cut into bite-sized pieces. You just pop them in your mouth, one after the other, until the entire plate is empty. I’m not speaking from experience–wink wink!

Seriously, we served these last Saturday at the store and they were a big hit even for folks who are not necessarily pumpkin fans. We dolled ours up with some jimmies that you can purchase in the store. For an even jazzier presentation, we have sprinkle assortments featuring either Halloween themed sprinkles or autumn-themed sprinkles.  In the meantime, here’s the recipe for you to try at home. Maybe you can share it with your co-workers, or take some to your bank, or send some to your child’s class, or just eat them all when no-one is looking…

 

Print Recipe
Primo Pumpkin Brownies
Servings
Brownies (regular sized)
Ingredients
Servings
Brownies (regular sized)
Ingredients
Instructions
  1. Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray or grease the pan with butter.
  2. Beat brown sugar, butter, and vanilla in a bowl with an electric mixer at medium speed until smooth and creamy. Add the egg; beat until fluffy. Add the flour, pumpkin, pumpkin pie spice, baking powder, and salt; beat at low speed just until blended. Stir in toffee bits. Spread batter evenly in the prepared pan.
  3. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan set upon a wire rack. Prepare the frosting and spread over the cooled brownies.
  4. White Chocolate Cream Cheese Frosting: - Heat 2 tbsp whipping cream in a small saucepan over medium heat until almost boiling - remove from heat. - Add 4 oz chopped white chocolate; stir until completely melted. Cool slightly. - Beat 6 oz softened cream cheese and 1/3 cup powdered sugar (sifted) in a large bowl with an electric mixer at medium speed for about 1 minute or until fluffy. - Add white chocolate mixture; beat until smooth.
  5. * A substitute for pumpkin pie spice: 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground allspice 1/4 tsp ground nutmeg
Monster Cookies

Monster Cookies

This delicious cookie was served in the store on Saturday, October 5, 2019. It’s not the first time. We’ve served this cookie before. It’s always well-received and nearly always gone before the end of the day. We took this recipe from a book titled Sally’s Cookie Addiction by Sally McKenney published in 2017. It’s a book that we try to keep in stock because it’s so popular and is filled with the most tasty cookies!

The recipe calls for all the basics – flour, sugar, butter, etc -things that you might have on hand. But it also calls for chocolate chips, M&Ms© candies, and creamy peanut butter – things you may need to plan ahead for or pop to the market and purchase. This is exactly the type of recipe that one could easily swap out the “add-ins” if one preferred, say, raisins more than M&Ms©. As you read the recipe instructions you’ll find that, after baking, more chocolate chips and M&Ms© are pressed into the tops of the warm cookies. I submit that pressing a little toasted coconut flakes would also be delicious as well as pretty. You can also view the original recipe–posted in 2013–on her website here where you’ll get to read first-hand Sally’s own comments and musings.

Do you know that our October 2019 Monthly Feature give-away includes two of the items you need to make cookies? You can read more about it here. Make sure you are on our email list which automatically enters you into each of our drawings. You can sign up here. You can also enter by dropping a paper entry into our vase next time you are visiting the store.

Did you get to taste these cookies in the store? Have you made these cookies? Do you plan to make them? Let us know your thoughts in the comments below.

 

Print Recipe
Monster Cookies
For this recipe you will need the following items which we carry in the store: Good baking sheet pans | Parchment paper or silicone baking mats | Pure vanilla extract | Stand mixer or hand mixer | Rubber or silicone spatulas |Cookie scoops | Cooling racks | Measuring cups and spoons
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cookies
Ingredients
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cookies
Ingredients
Instructions
  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl, using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about one minute. Add the granulated sugar and brown sugar, and beat on medium-high speed until creamed, about two minutes. Add the eggs, peanut butter, and vanilla extract, and beat on high speed until combined, about one minute. Scrape down the sides and up the bottom of the bols and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, add the oast. Once combined, beat in the M&Ms© and chocolate chips. The dough will be thick and sticky. Cover and chill the dough in the refridgerator or at least 20 minutes (and up to four days). If chilling for longer than one hour, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop balls of dough, two tablespoons (No. 30 scoop) of dough per cookie, and place 3" (7.5 cm) apart on the baking sheets. Bake for 12 to 14 minutes, until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow to cool on baking sheets for five minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you can press a few more chocolate chips and/or M&Ms© into the tops—this is only for looks!
  7. the cookies will stay fresh in an airtight container at room temperature for up to one week.
Sheet Pan Sweet Potato Hash

Sheet Pan Sweet Potato Hash

This recipe is from the NordicWare site. We’ve chosen to include it here because of our October 2019 Featured Give-away.

Cooking your entire meal on a single sheet pan makes dinners easy and delicious and cleanup is a breeze. After you try this recipe, let us know what you think in the comments below. And don’t be afraid to experiment and change things up based on what you have on hand. The original recipe (as shown here) is southwest inspired but could easily be changed up by substituting different spices. You could use any summer squash in lieu of zucchini. Let your imagination (and your spice pantry) go crazy.

You’ll find the following items that were used in this recipe at The Kitchen Company.

** Used in this recipe **

  • NordicWare Baker’s Half Sheet Pan
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Mixing spoons
  • Chef’s knives
  • Salt
  • Pepper
  • Paprika
  • Oven mitts/potholders

** Optional tools **

  • Silpat half sheet pan non-stick liner (optional)
  • Corn Cutter (for getting the kernels off fresh cobs) (optional)
  • Garlic peelers and mincers
Print Recipe
Sheet Pan Sweet Potato Hash
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425F. Lightly oil or spray Baker's Half Sheet pan. Place sweet potatoes in microwave safe bowl and precook for 3-5 minutes. Alternately you can pre-parbake them or steam them for 8-10 minutes. When they are cool enough to handle, mix the cubed sweet potatoes with the zucchini, red bell pepper, onion, black beans, corn, olive oil, garlic, chili powder, cumin, and paprika.
  2. Spread the mixture evenly onto prepared half sheet. Bake for 15-20 minutes, stirring halfway through. Remove from the oven and, using a spoon, make six wells in the vegetables for the eggs. Crack an egg into each well. Sprinkle eggs with salt and pepper and return to the oven for an additional 7-9 minutes or more depending on how you like your eggs. Serve immediately.
Savory-ish Bacon Jam

Savory-ish Bacon Jam

For those of us who prefer savory pancakes, waffles, and French toast, this recipe will likely satisfy. It’s easy to make even if it’s a bit time consuming (about an hour from start to finish). It pairs well with a cream cheese spread (whip softened cream cheese with heavy whipping cream until easily spreadable). Best served warm or, at the very least, room temperature. Oddly, some people enjoy this on a peanut butter sandwich.

However you choose to eat it, we hope you like it.

Print Recipe
Savory-ish Bacon Jam
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 70 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 70 minutes
Servings
Ingredients
Instructions
  1. Cut the bacon into 1/2" slices and add to a large frying pan. The bacon pieces will separate as they cook. Cook over medium-high heat, stirring, frequently until the bacon is cooked but not super crispy. A few crispy bits are fine.
  2. Remove the bacon from the pan with a slotted spoon and set it aside. Pour out all but about 1-2 tablespoons of the drippings and reserve for another use.
  3. Add the onions to the pan and cook for about 10 minutes then reduce the heat to low. Add the sugar and stir well. Continue to cook until the onions have caramelized, about 20+ minutes. Add the espresso (or coffee) and the bacon and increase the heat back up to medium. Continue to cook, stirring occasionally until thick and jam-like, about 30 minutes
  4. Remove from the heat and stir the balsamic through adding more to suit your taste. Add salt if desired. For a uniform consistency, put it in your food processor and pulse until you are happy with the result.
Buttermilk Pancakes

Buttermilk Pancakes

Buttermilk pancakes are pretty much the staple in home cooking as they are easy to prepare and delicious to consume. Whether you choose to eat them with sweet condiments or savory condiments, you’ll find that a good pancake recipe can be one of the most versatile for breakfast, lunch, or dinner. We’ve chosen this recipe from Martha Stewart’s collection. It is a tried and true, never-fail buttermilk pancake recipe that will serve you well for many years. See the original post here.

Did you know that pancakes have been a part of the human diet for thousands of years? Apparently, Otzi the Iceman had remnants of ‘pancakes’ in his stomach when he was discovered in the Italian Alps about 5300 years after he died. You can read about him (and pancakes) here on the National Geographic website. At least when he died, he’d just enjoyed a hearty meal!

Apparently, buttermilk has a long history, too. And the buttermilk you buy in the store today doesn’t necessarily resemble the buttermilk (from actually churning sweet cream into butter) from yesteryear. The acidity in today’s “cultured” buttermilk works with the baking soda to give a lighter texture to your pancake (or any baked goods). You can read more about it here.

We hope you’ll try (and enjoy) this recipe, courtesy of Martha Stewart. Let us know in the comments below how you like your pancakes. Sweet? Savory? Fluffy? Thin? Tiny? Huge? The variations are unlimited.

NOTE: This recipe calls for salt. We have several varieties of salt at The Kitchen Company. We also have just the right pancake flipper, ladle, and measure cup or spoon. We even have pancake dispensers for those who really, REALLY like to have uniform pancakes! Come by and see – we’ll be waiting for you!

 

 

Print Recipe
Buttermilk Pancakes
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps. Source: Martha Stewart Living, February 1998
Servings
6" pancakes
Ingredients
Servings
6" pancakes
Ingredients
Instructions
  1. Heat griddle to 375 degrees f. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tbsp melted butter; whisk to combine. Do not overmix. Batter should have small to medium lumps
  2. Heat oven to 175 degrees f. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off the griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 tsp butter onto the griddle. Wipe off excess with a paper towel.
  3. Using a 4-ounce ladle (about 1/2 cup) pour pancake batter in pools two inches away from one another. When pancakes have bubbles on top and are slightly dry around the edges (about 2 1/2 minutes) flip over. Cook until golden on the bottom, about 1-2 minutes.
  4. Repeat with remaining batter, keeping finished pancakes on a heat-proof plate in the oven. Serve with your favorite condiments.
Buckwheat Banana Pancakes

Buckwheat Banana Pancakes

This lovely little pancake is from the Breakfast At Morning Glory cookbook by Patty Groth. Patty owns Morning Glory Restaurant in Ashland Oregon. Her cookbook is available at the restaurant and, if you are lucky, you may even get an autographed edition!

Morning Glory opened in 1997 in a converted 1926 craftsman style house at 1149 Siskiyou Blvd, Ashland. Their specialty is breakfast but lunches are popular as well. They are open seven days a week (thank goodness for us!) from 8:00 am until 1:30 pm. If you are anywhere in the Rogue Valley or southern Oregon in general, it’s most certainly worth a trip to Ashland for breakfast (or lunch) in this well-loved establishment. Give them a call if you need any further information 541-488-8636

In honor of our celebration of National Pancake Day (September 26) and our pancake-palooza in the store on Saturday, September 28, 2019, we’ve been adding pancake recipes to our (slowly growing) collection of recipes. This is one of our favorites. We hope you enjoy it as much as we do.

Cheers,

Roy (& Frank)

NOTE: This recipe contains cocoa powder. The Kitchen Company carries two types of cocoa powder by Guittard, makers of fine chocolate products for 150 years and based in the US.

These wonderfully thin pancakes have a richness to them that comes from the addition of cocoa. The batter seems thin but it thickens as it rests. Best if made the day before serving, covered and refrigerated. Just slice your bananas and add to the batter or serve on top. We do both. Serve with walnut butter or lemon butter and pure maple syrup.
NOTE: reprinted from the book Breakfast At Morning Glory – Recipes, Mishaps and Adventures from the Little Blue House by Patty Groth

Print Recipe
Buckwheat Banana Pancakes
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Combine flour, buckwheat, cocoa, sugar, baking powder, and salt in a large bowl.
  2. Whisk together eggs, milk, and vegetable oil and add to the dry mix. Whisk to combine. If leaving until tomorrow, cover and put in the refrigerator. If cooking today, let the batter rest a bit.
  3. Cook on a hot, greased pancake griddle.
  4. Flip when bubbles appear on the tops and cook for two more minutes