Peppermint Patties

Peppermint patties are so easy to make and they're so delicious.  If you like York peppermint patties, you're going to love these.  The patties are so soft and far from dry (a problem I've run into with other recipes).  So go ahead and add these yummy treats to your Christmas candy-making list.



Peppermint Patties


*These ingredients can be found in our store.

  1. Mix together the first 6 ingredients.  Add powdered sugar 1 cup at a time until a soft dough forms.
  2. Put in an air-tight container and let sit at room temperature for several hours.  Roll out on a Silpat to about 1/4 inch thick and cut into small circles using a cookie cutter.  Place patties on a parchment-lined cookie sheet and place in the freezer for about 15 minutes. 
  3. Melt and temper chocolate.  Remove from freezer and dip in chocolate.  Place on Silpat or parchment paper and garnish with crushed peppermint candy pieces.


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Introducing...The WonderMix Kitchen Mixer! A Giveaway And A Recipe To Go With It.

We are proud to introduce the newest and the best kitchen mixer on the market!  From the makers of the WonderMill Grain Mill (the world's top-rated grain mill), we present to you the WonderMix Kitchen Mixer!

Designed and engineered in Germany, this mixer has a 900 watt motor, has no parts that rust and any liquid stays away from the motor.  This mixer can handle enough dough for 6 large loaves of bread day in and day out for years to come.


The WonderMix is powerful, durable, and easy to use.  AND it's not priced so high that the average person can't afford it.  Right now, we have it at a special introductory price of $299.99 including tax and it ships for free.

Watch this informative video for more amazing features.


Want more?  You're in luck!  We are giving away one of these amazing mixers.  A $300 value!  Enter using the form below.  One lucky winner will be selected on December 11.

a Rafflecopter giveaway And now enjoy this dinner roll recipe that you can mix up in your new WonderMix Mixer.



100% Whole Spelt Dinner Rolls

  • 2 cups milk
  • 1/2 cup butter
  • 2 eggs
  • 1/2 cup warm water
  • 1 T salt
  • 1/4 cup brown sugar
  • 2 T yeast
  • 2 T dough enhancer
  • 2 T vital wheat gluten
  • 5 1/4 - 5 1/2 cups whole spelt flour

Instructions:

  1. Combine all ingredients in the bowl of your bread mixer. Mix with a dough hook until combined, then knead for 6-8 minutes or until your gluten tests that it is developed. Your dough should be a little bit sticky.
  2. Place in an oiled bowl and let rise until doubled in size. About 1 hour. 
  3.  Punch down and form into golf ball sized balls and place on baking sheet. Let rise until doubled in size. 
  4. Bake at 350 for 15-20 minutes or until golden brown on top.
  5. Brush the tops with butter while still warm.


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Speculaas (or Biscoff) Cookies

Speculaas cookies, otherwise known as Biscoff cookies, are all the rage right now.  You can find recipes all over the web using them (or the spread made from them) as an ingredient in a number of delicious dishes.  But what about recipes for the actual cookie?  Those are a little harder to come by.  And believe me, I have a recipe for the cookie that will keep you eating and eating and eating.


If you like gingersnaps, you'll love these speculaas cookies.  They are the Dutch equivalent of the American gingersnap, but with more spices.  Traditionally, speculaas cookies are made by pressing the dough into a mold and then baking.  There are also springerle rolling pins with a design carved into them, so as you roll it over the dough, a design is imprinted onto the cookies.  But if you don't have a mold or a springerle rolling pin (I don't), it's just as fine to use a regular rolling pin and cookie cutters or to just cut them into rectangles with a sharp knife.

If you want to try a new cookie this holiday season, try these.  You won't be disappointed.  And neither will your neighbors if you decide to share.  And while they're baking, your house will surely smell like Christmas.

Speculaas

1/2 cup cold unsalted butter
1/4 cup + 2 T white granulated sugar
3/4 cup packed dark brown sugar
1/4 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
3/4 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground white pepper
1/4 tsp ground black pepper
1/4 tsp ground cardamom
1 1/2 tsp pure vanilla extract
1 large egg
1 3/4 cup all-purpose flour

Line a baking sheet with parchment paper or a Silpat.

Cut the butter into 1/2 inch cubes. Place in the bowl of a stand mixer. Add the sugars, baking soda, salt, and spices. Cream butter and dry ingredients together on medium speed until the batter is uniform in color. Scrape down the sides with a large spatula and add the vanilla extract and egg and beat on medium speed until incorporated. Scrape down the sides again and add the flour. Beat on medium speed until incorporated.

If you using the springerle rolling pin, roll the dough out until 1/2 inch thick with a plain rolling pin. Liberally dust the springerle pin with flour then roll over the dough, pressing firmly to make a 1/4 inch thick cookie dough, with imprint. Cut the dough along the springerle grid lines with a sharp knife or pizza cutter and place on the baking sheet. If using a traditional speculaas cookie mold, roll the dough until 1/2 thick with a plain rolling pin. Lightly spray the mold with cooking oil, then liberally dust with all purpose flour (knocking out any loose flour once you’ve dusted it). Press the dough into the mold, remove excess dough of the back of the mold and then carefully unmold it onto the baking sheet. If using a cookie cutter, roll the dough out until 1/4 inch thick with a plain rolling pin and cut out cookies and place on the baking sheet.

Place the baking sheet in the refrigerator for 30 minutes. 10 minutes before the time is up, preheat the oven to 375˚F. Bake the cookies in the oven 9-11 minutes or until the cookies look golden brown on the edges. Let cool on the baking sheet for 10 minutes before moving the cookies to a wire rack to cool to room temperature. The cookies will harden as they cool.

Recipe from Eat The Love.


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Pecan Pie with a Whole Wheat Crust

Pecans are my favorite nut.  Put them in a pie and the whole world gets better.  Put them in a pie with a whole wheat crust and it gets even better.


This pie is commonly associated with the American South, where it is very popular, especially during the winter holidays.

The origins of pecan pie are murky. Some people claim that this pie originated in New Orleans, where it continues to be very popular, while others have suggested that it may be more generally from the South.  Wherever it came from, it is enjoyed all over and the best pecan pie can be made with the best pecans from our store.

Pecan Pie with a Whole Wheat Crust

For the Crust:

  • 1 cup whole wheat flour, rounded
  • 1 cup all-purpose flour, rounded
  • 1 cup shortening, level
  • 2 T sugar
  • 1/2 tsp salt
  • 1/2 cup cold water

For the Filling:

  • 4 large eggs
  • 1 ½ cups lightly packed brown sugar
  • 1 ½ cups dark corn syrup
  • 2 tsp vanilla extract
  • 1/2 cup melted butter
  • 2 cups pecan halves, plus more for garnishing the top if desired

Directions:

For the Crust:

  1. Mix together flours, sugar, and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Slowly add water. If slightly sticky, press palm of hand in plate of flour and pat dough ball.
  2. Roll out on lightly floured surface. Put in pie plate and trim edges.

For the Filling: 

  1. Whisk the eggs, brown sugar, corn syrup, vanilla and melted butter together until the brown sugar is dissolved.
  2. Stir in the pecans.
  3. Bake for 40 -50 minutes at 375 degrees F (325 F for glass bake-ware) or until the center is set and jiggles slightly. Cool completely before serving.



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Whole Wheat Honey-Oat Butterhorns

Thanksgiving is just around the corner and that means rolls.  Sometimes I like to stray from the traditional and make something just a little bit different.  This year it's Whole Wheat Honey-Oat Butterhorns.  They look impressive and they taste impressive.  But they're very simple to make.


Are you familiar with the bottoms of your rolls sweating in the pan unless you move them to a cooling rack almost immediately?  We have a special perforated baking sheet that solves that problem.  It's looks like a normal half-size baking sheet, but it has small holes all over the bottom.  Not only does this allow you to keep your rolls on the pan to cool without them sweating, but it also promotes air flow underneath while baking.  This creates more even baking.


Whole Wheat Honey-Oat Butterhorns


*These ingredients can be found in our store.

  1. In the bowl of a stand mixer, mix flours, oats, yeast, vital wheat gluten, dough enhancer, and salt. Add remaining ingredients. Add enough remaining whole wheat flour to form a soft dough (dough will be sticky).  Knead until gluten is developed (6-8 minutes).
  2. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.   
  3. Punch down dough; divide in two.  Roll one half of the dough with a rolling pin into a circle about 1/8" thick.  Cut into 8 wedges.  Roll each wedge starting with the wide end and ending with the pointy end. 
  4. Place on a baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
  5. Preheat oven to 375°. Bake 20-22 minutes or until golden brown. 
  6. Brush melted butter over rolls.



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Pumpkin Popcorn Balls

Popcorn balls are an old-timey Halloween tradition.  I'm ashamed to admit, while I've always known what they are and that they are associated with Halloween, that I've never eaten one...until now.


Why I never made them until now is forever a mystery, but rest assured that they will now be a Halloween tradition for me and my family.

These are just shaped like pumpkins, not pumpkin flavored.  I thought it would be fun to add some festive appearance to them because that's what I do.  But you don't have to if you don't want to.  You can certainly leave them white; they'll taste just as delicious.

Pumpkin Popcorn Balls

  • 1/4 cup (1/2 stick) butter
  • 1 10 oz pkg. miniature marshmallows
  • 1/4 cup brown sugar, packed
  • Green candies for stems (optional)
  • Orange food coloring (optional)
  • 3 quarts popped popcorn

  1. Melt butter in a large heavy pot over low heat.  Add marshmallows and brown sugar and stir until melted.  Add orange food coloring if desired.  Remove from heat
  2. Pour popcorn into pot; toss well.  With buttered hands, shape into 2 1/2 inch balls.  Place on parchment lined baking sheet to cool.  Before completely cool, push green candies in the tops to create a stem.

*Recipe from Martha Stewart

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Pumpkin Spice Fudge

Remember those amazing pumpkin spice truffles a few weeks ago?  This fudge is just as amazing.  It's a pumpkin pie in fudge form.


We at Kitchen Kneads love making candy and candy season is upon us, so we're getting a jump start on it now.  Make this fudge for your next Halloween party and don't skimp on the pecans.  Our pecans are the freshest you'll find and as such, they have a much better flavor than any others.

Pumpkin Spice Fudge



*These ingredients can be found in our store.

  1. Butter a 9 x 13 baking dish.  
  2. Combine the first 9 ingredients in a heavy saucepan and cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  
  3. Boil 4 minutes.
  4. Remove from heat, stir in the white chips until they are all melted and mixture is smooth. 
  5. Add the remaining ingredients, mix well. 
  6. Pour into prepared pan, and cool to room temperature. 
  7. Cut into squares  

Recipe adapted from Aunt Peg's Recipe Box.

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