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.
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
Easy Basic Pancakes

Easy Basic Pancakes

These pancakes are from Martha Stewart’s Everyday Food (2006) and are an easy recipe for pancakes any day (or night) of the week. Pancakes from scratch are a fabulous recipe to begin teaching children the basics of cooking. They don’t have a lot of ingredients but you’ll use your measuring cups, measuring spoons, and mixing bowls so the kids will learn the different measurements and how to get just what you need for the recipe. You’ll also be using basic cooking utensils such as a mixing spoon, whisk, and perhaps a ladle. Always supervise the cooking as the skillet is hot! When the pancakes are done, enjoy sharing them with your little cooks and watch how proud they are when they present you with a nice stack of heaven.

Print Recipe
Easy Basic Pancakes
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
People
Ingredients
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 200 degrees f; have a baking sheet or heat-proof platter ready to keep the cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet or griddle (non-stick or cast iron) over medium. Fold a sheet of paper towel in half and moisten with oil; carefully rub the skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto the skillet, using the back of the sppon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet)
  5. Cook until the surface of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. If they are burning before the bubbles appear, turn the heat down a bit. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and the remaining batter. You should have 12 to 15 pancakes. Serve warm with your favorite toppings.
Orange-Blueberry Cornmeal Pancakes

Orange-Blueberry Cornmeal Pancakes

These pancakes are my go-to item when having guests for breakfast or brunch and they are always a hit. The recipe is tried and true. I found it in a book we used to carry in the store called The Cornbread Gospels by Crescent Dragonwagon. We are no longer able to get the book for the store but it is available through Amazon private sellers and at Barnes & Noble online. At the time of this writing, Powell’s Book Store in Portland was out of stock.

I hope you get as much enjoyment from this recipe as I have.

Cheers,
Roy

Print Recipe
Orange-Blueberry Cornmeal Pancakes
Course Breakfast
Servings
people
Ingredients
Course Breakfast
Servings
people
Ingredients
Instructions
  1. Combine the cornmeal, white and whole wheat flours, sugar, baking powder, baking soda, and salt in a medium bowl
  2. In a smaller bowl, beat the egg then stir in the orange zest, orange juice, and buttermilk. Stir in the melted butter.
  3. Pour the liquid mixture into the dry mixture and whisk quickly to blend the ingredients thoroughly. Do not overbeat. Stir in the blueberries.
  4. Heat a skillet or griddle over medium-high heat. If it is non-stick you will not need oil or butter. If not, melt some butter in the pan and coat. When the skillet is nice and hot, lower the heat slightly to medium and spoon the batter onto it using about 2 tablespoons of batter per pancake.
  5. Cook until bubbles appear on the surface and the edges look cooked then flip once and cook until done.
  6. Serve with your favorite tasty toppings - butter, pure maple syrup, coconut flakes, toasted pecans - the list goes on.