Cutler's Brownie Marshmallow Cookies

It's no secret that brownies are my favorite (and cookies, cake and pie). When I need a chocolate fix, and want to avoid baking, my car steers itself to Cutler's. These cookies are a little bit of choco-marshmallow heaven on earth.
Curt Cutler, the B-town Cookie King, taught a class at a South Fork recently. He's always willing to share tips and tricks to making perfect cookies. Curt's #1 tip? Using cake flour in all of his cookie recipes. When you are baking at a high altitude (we are at about 4,400 ft in Btown), adding additional flour or using cake flour is essential to produce cookies that look like cookies, and not pancakes. Another tip- Curt used to buy marshmallow creme until a little while back, when the supplier wasn't able to deliver- he checked out a few recipes and started making his own. Oh my. So good. Simple too. Forget about that stuff in the tall glass jar at the grocery. Once you whip up Curt's marshmallow creme,  you'll never look back. Trust me, you'll love these cookies.

Cutler's Brownie  Marshmallow Cookies

Cutler's Cookies, Bountiful, Utah
print recipe

1 cup butter

1 2/3 cups white sugar

2 eggs

1 ¼ teaspoon vanilla

¾ cup unsweetened cocoa

¼ teaspoon salt

1 ¼ teaspoon baking powder

2 1/3 cups cake flour*

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix.  Cookies can be rolled, formed into drop cookies, or pressed into a 9 x 13 pan (double recipe and bake time).  Roll and form cookies and bake at 350 for 10-12 minutes.  Cookies are done when top is slightly cracked and no longer looks wet.

Marshmallow Creme

3 egg whites

2 cups light corn syrup

½ teaspoon salt

2 ½ cups powdered sugar

1 tablespoon vanilla

Combine egg whites, corn syrup, and salt.  Beat on high speed for 10 minutes or until thick.  Add powdered sugar and beat on low speed until blended.  Add vanilla and blend.  May be frozen for later use.

Chocolate Frosting

1 cup butter

4-5 cups powdered sugar

milk

½ cup unsweetened cocoa

1 teaspoon vanilla

Beat soft butter, cocoa, and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well.

Assembly:

Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting. 

Try not to eat the whole batch before your kids get home from school. 

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Healthy Chicken Tortilla Soup

Kari Cutler made this delicious and healthy tortilla soup at a South Fork class in February. The prep work is done the day or night before. Perfect  recipe for Soccer (or baseball) Moms.
Have a great weekend!

Kari's Healthy Tortilla Soup

Kari Cutler
print recipe

The day or night before serving:

2 cups dried beans (black beans, pinto beans, small white beans, black eyed peas or a mixture) or 

2-16 oz canned beans

½  medium size sweet onion

1 teaspoon ground black pepper

1 teaspoon sea salt

½ teaspoon cumin

Soak beans in 8 cups of water all day.  Drain water.  Chop onion.  Cook the beans, seasonings, 6 cups of water, and ½ the onion in the Crock pot with the temperature set to  “high” overnight. 

Also chop the following ingredients the day or night before:

6 carrots

8 stalks celery

½ medium size sweet onion (reserved from step above)

1 bay leaf

1 teaspoon dried basil

Sea salt and ground pepper to taste

Chop carrots and celery, and other half of onion used in slow cooker.  Place in a gallon storage bag.  Add seasonings and refrigerate overnight.  You can add the carrots/celery/onion along with 4 cups of water to the beans in the Crockpot and cook on low during the day, or cook in 4 cups of water in a pot on the stove for approximately 20 minutes from the time the pot boils. 

About an hour before you are ready to serve, add:

1 large (28 oz) can diced tomatoes

1 small bag frozen corn

1 large container ready to serve fresh salsa

2 cooked chopped chicken breasts (optional)

1 medium can refried beans (optional)

Serve with any combination of:

Tortilla chips

Pepper Jack Cheese (cubed or grated)

Sour Cream

Avocados

Humus

Cilantro

Makes a large Crockpot of soup—about 12 medium sized bowls.  May be frozen for several weeks and re-heated.  

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Chocolate Jalapeno Bites

Are you struggling to keep your New year's resolutions to eat healthier? Say yes.

I know I am. Keep reading for inspiration. 

In January, we had Kari Cutler teach a class titled "Everything Counts" at South Fork. This is a philosophy Kari has adopted in her every day life the past few years. In December of 2008, she was 65 pounds heavier, and decided that she needed to make a change in her life. Being a wife, mother and CEO of  Social Marketing Consultants, she knew that her shift toward a healthy lifestyle couldn't be inconvenient or expensive, and it had to work for her family and their tastes. Kari believes that each meal we eat and the ingredients we cook with either adds to, or takes away from the quality of our lives and our overall health. She presented an amazing class, showing us options regarding fresh vs. processed, organic vs. conventionally grown and generally how to make good choices while cooking. We also learned about raw vs. cooked foods and were able to sample a variety of healthy foods that were not only presented beautifully, but also (to my surprise) had great flavors.  Kari's lifestyle change has made all the difference in the way she feels and looks (seriously, she looks fantastic at almost 50!) We had a great time sampling hummus, fresh ground almond butter, purple sweet potato chips, tortilla soup, and  Chocolate-Jalapeno Bites to name a few. 

If you are looking for a treat to make that isn't filled with sugar and fat for your Valentine, this is a great alternative. It's not a box of chocolates, but it's pretty tasty if you or your sweetheart are trying to kick the sugar habit!  I would compare these to a soft granola-fruit-chocolate bar but more appealing to the eye if rolled into a ball and served in a cute mini-cupcake liner. Oh, one last thing, we all wondered at the class if this would be too hot, as in spicy-hot. Not at all. The jalapeno adds to the flavor of the treat, but interestingly, doesn't add heat. 

Chocolate Jalapeno Bites
Kari Cutler
print recipe

1 banana

1 jalapeno

¾ cup fresh or soaked dried dates

½ cup hemp protein powder or rice protein powder

½ cup roasted carob powder (you may use cocoa powder, if desired)

¼ cup ground flax seed

¼ cup raw, unsalted macadamia nuts

½ cup raw, unsalted sunflower seeds

2 tbsp hemp seeds

Sea salt to taste

In a food processor, process dates until they form a paste.  Add all other ingredients and form into 1-inch balls. Using a small scoop works best.  Refrigerate.  May be kept in a tightly covered refrigerator container in the refrigerator for up to 3 weeks. 

Optional: Roll formed balls in a mixture of ½ cup processed macadamia nuts, ¼ cup carob powder and ½ teaspoon powdered or granulated Stevia before serving.

Makes approximately 18 1-inch treats

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Chicken Pot Pie Class

Yesterday, I taught a "Chicken Pot Pie" class at The Fork . Chicken Pot Pie is one of our family favorites I posted a few years ago.  I updated the photos and tweaked the recipe a bit. Here's the link  to the recipe if you are looking for something to cook up on a cold winter day...

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Frieda's Light Wheat Bread

Last week at The Fork, we had an amazing hands-on bread making class taught by Frieda, Queen of Bread Making.   Frieda is a darling woman who really knows her stuff when it comes to bread and roll making. If you haven't already stumbled across her blog, you can find it here. Who doesn't love the smell of bread baking in the oven on a cold and snowy day, which we FINALLY had last week and most of the day today. Yes, our White Christmas, finally came, a month late.
If you have been looking for a good starter-level recipe for light wheat bread, this is perfect for you. It's fairly simple to put together (don't be intimidated by the lengthy recipe), and your family will love it. The texture is so light, it's almost like white (gasp!) bread.  Forget the fragrance candles. Nothing beats the aroma of home made bread, baking in your oven.







Light Wheat Bread
Frieda Loves Bread
print recipe

2 1/3 c. room temperature water
1/3 c. vegetable oil
1/3 c. honey
3 c. whole wheat flour
1 T. salt
1 T. vital wheat gluten (purchased at health food stores)
2 T. active dry yeast
2-3 1/2 c. all purpose flour

Step by Step Instructions:
Place water, oil and honey in a 5 quart mixing bowl. Stir until dissolved.
Place 3 cups wheat flour on top. DO NOT STIR.
Sprinkle salt, gluten and yeast on top. Stir until flour is not visible. You may have a few lumps visible.
Cover and let mixture sit for 10 min. You will see bubbles begin to form in the dough at this point.

Add 2 cups all purpose (white) flour. Mix thoroughly. Add 1/2 cup all purpose flour at a time, mixing thoroughly each time. Dough should start to cling to the hook and begin to clean the sides. Between each 1/2 cup of flour added, knead for 1 minute. Stop the mixer and check the dough. Dough should start to look "smooth."
Touch the dough lightly. Dough should feel moist, not dry. If dough is sticky (leaving a lot of dough on your fingers), add 1/4 c. flour and knead for 1-2 minutes. Check the dough. Dough should cling to the dough hook and your sides should have a little bit of dough on it.
Remove dough hook, scrape down sides of bowl, oil the top and cover with plastic wrap. Let rise in warm room for 20-30 min. Double Test: Take 2 fingers and "poke" your dough about 1/2". If the "dents" stay, it has risen double in size. If the "dents" try to rise back up, your dough needs more time.
Take dough out of the bowl and put on clean, oiled surface. Divide the dough into 3 equal portions. (2 for the larger loaves) Shape each into a round ball and cover with plastic wrap. Allow dough to rest for 5-10 minutes for easier shaping.
Grease loaf pans. Shape each portion into loaves by oiling surface (counter, etc) rolling into a 8x12 rectangle, taking the short end and rolling the dough towards you, sealing by pinching it tightly, pinching the ends of the loaf to fit the pan and putting it sealed side down in the loaf pan. Cover with plastic wrap.
Let rise for 20-30 min. Dough should be about 1" above the pan.
Turn oven to 350 and bake for 30-35 minutes.
Turn out loaves immediately onto a cooling rack. Cool completely before storing in plastic bread bags.

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Cutler's Gingerbread Cookies with Buttercream Frosting

Tuesday morning at South Fork Hardware local baker and restaurant owner Curt Cutler from Cutler's Cookies taught a Christmas Cookie class. Cutler's has been a household name in Bountiful for over thirty years now.  Curt's mother started the business in the former 5 Points Mall in Bountiful.  What she started has grown into a family business that bakes cookies and cupcakes, and makes sandwiches, soups and salads year round.  Cutler's bakes a variety of specialty cookies too at holiday time. My favorites are the Iced Gingerbread, Mexican Wedding cookies (aka Snowball cookies), and the Gingerbread cookies with Butter cream Frosting. Gingerbread topped with butter cream are one of my all time favorite cookies.
Forget about breakfast. And lunch.
Is a gingerbread cookie an acceptable meal replacement? Yes, I think it is.

Cutler's Gingerbread Cookies with Buttercream Frosting
Cutler's Cookies
print recipe

1/2 cup butter
1/2 cup margarine*
1 cup sugar
1 egg
1 cup molasses (Curt prefers the Grandma's brand)
1/2 teaspoon slat
1 1/2 teaspoon baking soda
1 tablespoon ginger
1 1/4 teaspoon cloves
1 1/4 teaspoon cinnamon
4 1/2 cups cake flour (more if needed, so it's not too sticky)**

Cream butter, margarine and sugar. Add egg and molasses and stir until combined.
Mix dry ingredients together and gradually stir into the molasses mixture.
Chill dough for about 1-2 hours. Chilling the dough makes it easier to handle if rolling dough out to make cut out cookies.
When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
Drop onto a parchment lined baking sheet, about 6 per sheet.
Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
This dough may be used to make gingerbread men.

Tips:
-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.
- If desired, roll the dough in sugar before baking.
-**Cutler's uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.


Cutler's Buttercream Frosting:

1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla

Beat the butter and the powdered sugar together until smooth in a large bowl, or a mixer with the paddle or whisk attachment. Add vanilla. Beat well. Add milk, a tablespoon at a time until the frosting is at desired consistency. Continue beating until smooth.
Frost the cooled cookies. 

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Sheri's Southern Peanut Butter Pie with Homemade Fudge Topping

I know you are probably pied out after Thanksgiving, but I thought it just wouldn't be right to keep this recipe for myself. Sheri taught Southern Side Dishes for the Holidays at South Fork in November, and made this pie. Everyone loved it. She's brought it to Pie Night several times and it always gets rave reviews. If you love pb and chocolate together, this is your pie.
p.s. The new cooking class schedule is up for December check it out here!




Southern Peanut Butter Pie with Homemade Fudge Topping
Sheri Bolding
print recipe


1 package chocolate graham crackers, ground fine
1/3 cup sugar
8 tablespoons (1 stick) butter, melted
1 (8-ounce) package cream cheese, softened
1 cup chunky peanut butter
1 cup powdered sugar
1 cup heavy cream, whipped

Preheat oven to 350º. Combine the cookie crumbs, sugar, and butter until well blended. Press the mixture onto the bottom and up the sides of a 9-inch plate and bake for 15 minutes. Cool.

In a food processor, combine the cream cheese, peanut butter, and confectioners’ sugar. Process until almost smooth. Gently stir in the whipped cream and pour into the pie shell. Chill.

Fudge Sauce:
2/3 cup whipping cream
1/3 cup sugar
4 oz semi-sweet chocolate

Combine all ingredients and simmer until thick. Add a tablespoon of vanilla or other flavoring.
Top peanut butter pie with cooled fudge sauce after the pie has set up in refrigerator for 6-8 hours. Let the pie set up again with the fudge sauce on top for another 4-6 hours.

Tips:

-This recipe is really simple, make sure you set aside enough time for the pie to sit in the fridge before serving. This is best made the day before serving. Perfect for the holidays!

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Southern Sweet Potato Casserole with Brown Sugared Pecans

 

This dish was a big hit at the Southern Cooking class held on Monday at South Fork. We all loved the texture and just the right amount of sweet in this dish. Instead of marshmallows, Sheri used pecans coated with a brown sugar-spice mixture.  Mmmmmmmm. 

Southern Sweet Potato Casserole with Brown Sugared Pecans

print recipe

Sweet potato casserole:

4 cups mashed cooked sweet potato  about 4 1/2 lbs

½ cup firmly packed brown sugar

1/3 cup half-and-half

3 tablespoons butter, melted

2 teaspoons brandy extract

1 teaspoon salt

1 teaspoon grated orange peel

½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon pepper


for topping:
1/3 cup firmly packed brown sugar
2 cups chopped pecans
¼ cup butter, melted
½ teaspoon ground cinnamon


Combine first 11 ingredients; spoon into a lightly greased 11-×7-×1 ½-inch baking dish.

Combine 1/3 cup brown sugar, chopped pecans, melted butter and cinnamon in a small bowl.  

Sprinkle over sweet potato mixture. 

Bake at 350º for 30 minutes or until thoroughly heated. 

Tips:

For make ahead - Prepare as directed in recipe, leaving out pecan topping. Cover with foil and bake for about 20 minutes. Let cool. Place in refrigerator. 

When ready to serve, remove from fridge about 45 minutes before serving, top with pecans and bake in a 375 oven for about 10-15 minutes, uncovered. 

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Sheri's Southern Cornbread Dressing

Yesterday at "The Fork" as my kids affectionately call it, Sheri taught an amazing class on Southern Side Dishes for the Holidays. She made Southern Cornbread Dressing, Broccoli Casserole, Sweet Potatoes with Brown Sugared Pecans, and Peanut Butter Pie. It was a little bit of (Southern) heaven on earth, and a delish preview to what we are having next week for the best holiday of the year, Thanksgiving!
We always have this dressing along with our regular Apple and Sausage Stuffing. I love the combination of flavors and the texture of this dressing, vs the traditional bread stuffing. The fresh herbs and white cornbread in this stuffing really set it apart from most recipes.
Y'all are gonna love it !

Sheri's Southern Cornbread Dressing
print recipe

 For the Cornbread:

3 cups white cornmeal

4 tablespoons baking powder

2 teaspoons salt

1 cup flour

2 tablespoons sugar

3 cups buttermilk

3 large eggs

½ cup butter, melted

Preheat oven to 400 degrees.

Stir  together white cornmeal, baking powder, salt, flour, and sugar in a large bowl.

Whisk in buttermilk, eggs, lightly beaten; and melted butter.

Pour batter into a lightly greased 9x13 inch pan.

Bake 30 minutes or until golden brown. Remove from oven, cool completely; then crumble the cornbread.

For the Dressing:

·       1 cup butter

·       3 cups diced celery

·       2 cups diced sweet onions (Vidalia, Walla Walla, etc.)

·       2 cups  skinned, chopped apple

½ 1/2 cup finely chopped fresh sage

·       1 package fresh poultry herb blend* (found in the produce section)

     cornbread crumbles

·       3 cups dried breadcrumbs

·       8 large eggs, lightly beaten

·       6 ½ cups chicken broth

·       1 can cream of chicken soup

·       ½ cup orange juice

·       1 tablespoon freshly ground pepper

·       2 teaspoons salt

Preheat oven to 400º. Melt butter into large skillet over medium-high heat; add celery, onions, and apples, and saute 5 to 6 minutes or until onions are tender. Stir in sage and fresh poultry seasonings and saute 1 minute.

Stir together cornbread crumbles and breadcrumbs in a large bowl. Stir in eggs, rest of ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13×9 inch baking dish and 1 lightly greased 8 inch square baking dish.

Bake  45 to 55 minutes or until set and golden brown.

Tips:

-Make ahead: This recipe can be made ahead and frozen until ready to use. Bake the dressing for about 35-40 minutes or just until set and remove from oven, let cool, wrap and freeze. When ready to use, let thaw and bake for about 10-15 minutes until heated through. 

-* A Poultry Herb Blend is a packet of fresh herbs, found in the produce section of the grocery store usually containing sage, thyme and rosemary. 

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Buttermilk Scones and Cookbook Giveaway- CLOSED

One of my long time favorite cookbooks has been the Heritage Salt Lake Jr. League Cookbook. First printed in 1975, it has become a cookbook classic. I know with the age of computers, blogs, online magazines and websites, purchasing cookbooks may seem silly to some. But there is absolutely nothing like holding a good book in your hands. Even though I have an electronic device for reading books, I still like to thumb through pages, mark them, and stack them up next to my bed. The last real book I read was The Help, almost two years ago.
I know.
Two years since I've finished a real book??  It's because I spend my time reading cookbooks :) The latest in my stack of cookbooks was Miette, "recipes from San Francisco's most charming pastry shop."  It's a beautiful book with darling scalloped page edges. The photos of the shop and the cakes are inspiring to say the least. It makes me want to hop on a plane and be in SF by lunchtime. Soon I'll make a cake and share my Miette cooking adventures!
So yes, I do love the Internet, and I have fun blog and site jumping. But nothing will ever replace my cookbooks. It's been a while since I've done a cookbook giveaway, so today, I'm having a little pre-holiday-get-inspired to cookupastorm giveaway! I thought about giving these books away to several people, but then decided- wouldn't it be so wonderful to win all four??? So fun.
One winner, four books!

Here are the books:

Miette, recipes from San Francisco's most charming pastry shop
Truly a beautiful book.

Paula Deen's Southern Cooking Bible 
Paula's newest cookbook.

America's Test Kitchen "Menu Cookbook" 51 Menu's for every occasion
Holiday ideas and more...

Southern Living Christmas Cookbook 2011 
Gift ideas, food, entertaining, such a fun book. 

Here's what you need to do to enter:

1. Leave a comment. Tell me your favorite cookbook of all time.
2. Two entries if you are a follower.
3. Know how I'm teaching/organizing cooking classes at South Fork Hardware's Kitchen Center? Here's our new blog, with class schedule, recipes from classes, etc. Become a follower on the South Fork's blog and get another entry.
After your initial entry, you may enter each day after, one time per day.
Winner announced in one week: Wednesday, Nov 9th.
Good Luck!


Yikes. I almost forgot the recipe!

We made these on Halloween. Our Halloween tradition has been chicken noodle soup and scones for years. These are my very favorite. They come from the old  SLC Jr. League Heritage Cookbook. The  recipe comes from Donna Lou Morgan, Food Editor of the Salt Lake Tribune for years. Her professional name was "Bonnie Lake".  How cute is that?

Bonnie Lake's Buttermilk Scones
Salt Lake Jr League Heritage Cookbook, 1975
print recipe

2 packages dry yeast
1/4 cup warm water
1 quart buttermilk, warm
2 eggs
2 tablespoons sugar
2 tablespoons vegetable oil
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
8 cups flour, approximately

Soften yeast in warm water.  Let stand 5 minutes.  Mix warm buttermilk, eggs, sugar, vegetable oil, baking powder, salt, baking soda, 4 cups flour and dissolved yeast.  Beat until smooth.  Add remaining flour to make soft dough.  Cover. Let rise until double in bulk.  Punch down.  Cover and refrigerate overnight.  Just before frying, roll out on a floured surface.  Cut into  2 1/2" x 3 1/2" rectangles and fry in hot (365 degrees) fat until golden brown on one side.  Flip over.  Brown other side.  Drain on paper towel.
yield: 4 to 5 dozen scones.

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Cutler's Cinnamon Rolls

Last week at The Fork we had Curt Cutler from Cutler's Cookies teach us how to make cinnamon rolls. He and his lovely assistant Tatyana mixed, rolled, shaped and baked their way into our hearts. I think I've sampled enough cinnamon rolls in my lifetime to say this was one of the best I have ever eaten. Certainly the best to come out of a kitchen in Bountiful. Too bad they don't sell them at Cutler's Cookie shop.  Curt says they only have about a 12 hour shelf life. Twelve hours? That long? :)  If he sold these at the store, I think their name would have to be changed to Cutler's Cinnamon Rolls (and Cookies).










Cutler's Cinnamon Rolls
Cutler's Cookies
print recipe

Dough:
1/4 cup warm water
1 (.25 oz) package yeast

1/4 cup melted butter
1 cup warm milk
1 egg

1/2 (3.4 oz) package vanilla instant pudding, dry
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour

Filling:
1/4 cup softened butter
1 cup brown sugar ( or 1/2 cup brown, 1/2 cup white)
4 teaspoons cinnamon
1 cup chopped pecans (this says optional, but I think it should say required)

Frosting:
4 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla


Proof the yeast  by placing the yeast in the warm water, set aside.
Place the melted butter, milk, and egg into bowl of mixer fitted with paddle or dough hook attachment. Mix well.  After the yeast has started to bubble, add to the milk mixture. Mix until all ingredients are incorporated. Add all of the dry ingredients, and mix until smooth and dough no longer sticks to sides of bowl. You may need to add a little more flour.
Cover dough with plastic wrap and let rise in warm place for about 45 minutes to one hour.
Meanwhile, mix together butter, sugars and cinnamon for filling, set aside.
When dough is ready, roll out onto floured surface into 24x10 inch rectangle.
Spread filling ingredients on top of rolled out dough, sprinkle with nuts.
Roll up dough beginning with long side. Take care to tuck the dough tightly and evenly. Go along the dough a little at a time, tucking the dough as you roll. When finished rolling, cut the dough into 1 1/2-inch pieces. Place on a greased pan, let rise until doubled, or about 45 minutes in a warm place.
Bake at 350 degrees for about 15-20 minutes or until light golden color.
Let cool for about 5-10 minutes.
While rolls are cooling, Beat cream cheese, butter, powdered sugar and vanilla together in a bowl.
Mix until smooth. Spread frosting onto rolls while still warm.

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Pumpkin Butter

Hope you have a great weekend. We are looking forward to upper 70's here in B-town!

Here's a super simple recipe for Pumpkin Butter. It was passed on to me from my dear friend, Laurie. We served this at the open house last week at South Fork. People couldn't get enough of it!  Wouldn't this be a great little gift for a friend spooned into a jar and tied with a ribbon? 

I almost forgot! If you are close to Holladay, Utah and want to go to an amazing boutique filled with the best of Utah's handcrafted gift and decorative items, check out this art show: 

Pumpkin Butter 

print recipe

1 cup canned pumpkin
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice

Mix 1 cup canned pumpkin, ½ cup sugar, and 1½ tsp. pumpkin pie spice in saucepan.
Stir over medium heat until sugar dissolves.
Chill before serving.
Good as a dip for apples or a spread on waffles, pancakes, crackers, or baguette slices.

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Winner of KitchenAid Giveaway!

Drum roll.

The winner of the KitchenAid Artisan Series Mixer, generously donated by South Fork Hardware  is :

114 

Cathy said...

I also follow on facebook!

OCTOBER 4, 2011 3:23 PM 

Congratulations Cathy, email me at ABountifulkitchen@gmail.com to claim your prize!

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Coconut Pumpkin Bread

Last Saturday it was 90 degrees. Today it SNOWED  at my house. Lightly, but it did snow. I took a drive up to Park City this morning. And it was an all-out blizzard up there. Snow in the first week of October? This calls for baking.
I've made several loaves of coconut pumpkin bread in the past week. A few for a teacher luncheon and a few for our open house at South Fork. I love it because it's a little change from the usual pumpkin bread varieties of either chocolate chips or raisins. It was a big hit at the open house. I know you're going to love it too!

**Remember to enter our KITCHENAID Stand Mixer Giveaway! Click here to enter!

Coconut Pumpkin Bread

Tessa Reinemer

print recipe

1 1/3 cup vegetable or canola oil

5 eggs

2 cups pumpkin

2 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon soda

1 cup chopped nuts (optional) if not using nuts, add ¼ cup flour to recipe

2  -3.4 oz packages of instant coconut cream pudding  (dry)

Coconut for sprinkling on top, if desired

Preheat oven to 325 degrees and set oven racks on bottom third of oven.

Line and grease 2 loaf pans.

Beat eggs and oil together in large mixing bowl. Add pumpkin. Mix well.

Add all dry ingredients; mix until all ingredients are incorporated.

Pour ingredients into prepared loaf pans.

Sprinkle tops of leaves with coconut, press in slightly.

Bake at 325 degrees for 1 hour, or until toothpick inserted in center comes out clean.  

Let cool for 10 minutes, then remove to rack and let cool completely.

Tips:

-You may add 1/4 cup of coconut to batter if desired. 

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Huge Announcement and Giveaway! CLOSED

A Bountiful Kitchen is making its most exciting announcement in the history of ABK and it’s happening right now. Good thing you are reading your computer screen. I hope you’re sitting down.

We are kicking off a schedule of cooking classes at the beautiful, all Viking kitchen facility at South Fork Hardware in North Salt Lake.  Exciting right?  Keep reading. 

Oh, want to take a peek?

My new hafh. 

Home away from home :)

These classes will appeal to the seasoned chef in the kitchen looking for some new recipes or a beginner cook who’s intimidated by the thought of baking bread from scratch. At only $10 a class, they’re affordable enough for anyone to attend! We want this to be an opportunity for you to socialize with old friends and make new ones, connect with the community and interact with some of the best food bloggers in the state.  We have an incredible lineup of bloggers and local chefs who will teach secrets of making gourmet cupcakes, the most delicious soups, and home made rolls. Some of these include Wendy Paul of 101 Gourmet Cupcakes, Laura Powell author of Real Mom Kitchen, and Frieda from Freida Loves Bread. We also have Carrian from Sweet Basil!  And Curt Cutler from Cutler's Cookies coming in to teach us how to make cinnamon rolls. People who are passionate about food, sharing their talents in our neighborhood kitchen, how fun is that? 

All Clad. Who doesn't love to cuddle with their All Clad pans at night?

South Fork Hardware is a North Salt Lake family owned and operated hardware and cookware store. The kind of store that not only offers the highest quality of cookware like Bosch, Kitchen Aid, All-Clad and Henckels to name a few, but they treat you like you’re family when you walk in the door.  All Clad in Bountiful? Who knew? Now my girlfriends don’t have to drive downtown to pick up a cute gift or a high-quality tool for the kitchen. It's right here, in our backyard.

THE Giveaway! South Fork Hardware has generously agreed to give away a brand spankin’ new Artisan Series Kitchen Aid Stand mixer ($299 value)!  Here are the deets - pay attention. 

      To enter:

• Become a follower of ABK and leave a comment with the type of dish you’d most enjoy learning to make at one of our classes. 
• Go to this link and "like" South Fork Hardware Cooks on Facebook. You need to be signed in to your Facebook account to do this. You don't have Facebook? Hello. It's 2011. Have your kid show you how. 
• For an extra entry, tweet, facebook or blog about this giveaway, then prove it.  Come back and leave the link! (Up to five entries per person if you follow ABK, "like" South Fork Hardware Cooks, tweet, facebook and blog about the giveaway). Please leave a separate comment for each entry.  
• Giveaway closes in 2 weeks. Winner will be chosen by Random.org and announced on October 13, 2011!

To check out our class schedule, click on  this link.

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