1 C unsalted butter, softened

1 C white sugar

1 C packed brown sugar

2 eggs

1 tsp vanilla

2 C flour

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

1 C oats

2 C semi-sweet chocolate chips

Mix dry ingredients in a medium sized glass bowl and set aside. In a second glass bowl, cream together butter and sugar, then add eggs and vanilla. Incorporate flour mixture one cup at a time, stirring just until combined. Evenly stir in oatmeal, and finally chocolate chips and any other desired mix-ins, including nuts. Using a medium portion cookie scoop, drop batter onto Silpat mat on large baking sheet. Cook for 8-10 minutes on 350.

4 lg artichokes

2 tbsp olive oil

1 tsp lemon juice

1 clove garlic, minced

2 tbsp melted butter

½ small white onion, chopped

1 bunch spinach, washed, stemmed and chopped

1 8 oz package cream cheese

½ C heavy cream

1 C mozzarella, grated

¼ C Parmesan, grated fine

½ tsp Smoked Paprika

fresh ground pepper & salt to taste

Start the Traeger on smoke with lid open 4-5 minutes. Set grill to HIGH and preheat with lid closed for 10-15 minutes.

Prepare artichokes by cutting in half lengthwise. In a small dish, combine garlic and oil, brush over artichoke halves and drizzle with lemon juice and a dash of salt.

Put artichokes directly on the grill grate, flat side down for 40-60 minutes.

Once artichokes are soft, remove and lower temp to 350. Set artichokes aside and allow to cool.

Remove artichoke leaves and scoop out fuzzy core with a spoon. Cut remaining artichoke hearts into small pieces.

Heat butter in a fry pan over medium heat. Saute onions until soft, add spinach and cook to wilted. Add cream cheese, cream, salt and pepper. Cook, stirring until melted. Stir in artichoke hearts until combined and heated through, about 5 mins, remove from heat. Fold in cheeses and stir to combine. Place mixture in oven safe dishes (like our favorite Lodge cast iron individual rounds).

Place baking dishes on grill and warm, lid closed until all cheese has melted. Stir once and top with additional sprinkling of Parmesan & Paprika. Continue cooking another 30 minutes or until top is golden. Serve hot with crackers, chips or flat bread triangles.

Adapted from www.traegergrills.com/recipes

1 dozen medium mushroom caps

1 8 oz block cream cheese

1/2 tsp Traeger Pork & Poultry Rub

Fresh Ground Pepper

1 C cheddar cheese, shredded

2 Tbs green onion, diced fine

1 package thick cut bacon


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10-15 minutes.

Clean the mushrooms and remove the stem, set aside caps. Allow the cream cheese to soften. Mix cream cheese with rub and cracked pepper, to taste. Once incorporated, stir in shredded cheese and onions. Wrap bacon around the mushroom and secure with a toothpick. Fill the cap with the cream cheese mixture. Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 30-45 minutes. Remove mushrooms from the grill and allow to cool slightly before serving.


Adapted from www.traegergrills.com/recipes

by Beth Brown, Kitchen Store Specialist


One of my favorite holiday memories from my childhood is baking pies the night before Thanksgiving. I would “help” my mom in the kitchen, staying up later than normal to finish baking the delicious pies for the feast the next day.


There was always a bit of pie dough leftover, and my mom would cut it up into triangles, shake cinnamon sugar over the top, and bake them up for delicious treat before bed. Piecrust cookies became my favorite part of the pie-baking ritual.


For this dessert shop recipe, we took piecrust cookies a few steps further to make them even more special and delicious, elevating them into much more than a leftover treat - these are tasty enough to take center stage! Especially when served with a pumpkin cream cheese frosting dip.


When baking up these tasty leaf-shaped goodies, the KitchenAid food processor was an essential tool, and made the process quick and easy. (Nothing is better for holiday cooking than recipes that look complicated but are actually really simple!)

Beth's No Fail Pie Crust

3 3/4 Cups All Purpose Flour

1 1/2 tsp Salt

1 1/2 tsp Sugar

1 1/2 Cups (3 sticks) Unsalted Butter

1/2-3/4 Cup Ice Cold Water

In a food processor, measure the flour, salt and sugar. Cut the butter into cubes and add to flour.

Pulse only enough to create a crumb mixture.

img_8807Slowly add cold water until the mixture begins to stick together when pressed between your fingers.

img_8810Separate into four blocks, refrigerate extra as you work with one. Turn dough out onto a floured Silpat and roll to 1/4 inch thickness. Onto this, sprinkle a portion of the following:

¼ Cup pecans, finely chopped and toasted

¼ cup dried cranberries, finely chopped

1-2 Tbs fresh orange zest

2 tsp sugar (optional)



You can either cover half the rolled out dough and fold the remaining half over, or apply a second sheet of rolled dough to cover the first.

img_8818Roll a second time to press the two sheets together to reveal the ingredients inside and reach desired thickness.

img_8822Use festive cutters to cut cookie shapes from the dough, or shape for hand pies or to fit your pie plate, depending on desired use for crust.


Take it to a whole new level by leaving out the optional sugar, adding fresh herbs and using this crust for left-over Turkey & Stuffing hand pies with gravy dip - or as the crust for a next-day turkey pot pie!







Cookie Press Butter Cookies are a classic at Holiday time, and now with OXO's Fall Disc Collection, they can be made and shared as early as Halloween! Because this dough holds its shape so well through the baking process, Miss Beth suggests adding decorations before baking so that sprinkles and sparkle sugars stick even when packaged. Also, remember to use just a baking sheet without any spray, grease or silicone baking mat so that the pressed cookies will stick slightly to the surface and release from the plate of the press with clean lines and distinct pattern. This chart from OXO shows the finished product created by each disc in the collection.


Butter Cookies *
Yield: About 12 dozen cookies
• 1 ½ cups (3 sticks) unsalted butter, • 2 large eggs, at room temperature
at room temperature • 1 teaspoon vanilla extract
• 1 cup sugar • 4 cups all-purpose flour
• ½ teaspoon salt
1. Preheat the oven to 400°F.
2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and
fluffy. Add vanilla and eggs one at a time, continuously beating.
3. Gradually add flour, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges.
Rotate baking sheet halfway through baking time.

*Recipe provided by longtime OXO friend, Fraya Berg








Strawberry yogurt ice cream popsicles with mint over steel tray background. Top view

Making yogurt at home is an exciting process and allows you to use only the ingredients you want. And now that the Cuisipro yogurt maker is collapsible for easy storage, the excuse of bulky equipment is out the kitchen window! Once you realize how simple it can be to make your own yogurt, especially the part about using the batch you've made to start another, you can virtually be making it everyday! With all that delicious dairy around, here's a simple recipe that makes a cool, refreshing dessert of your creation, and once again, you get to decide what goes in, so you can make them as sweet or tart as you like, with whatever berries you find in season. Imagine a Hatcher's Pass Blueberry version, or one full of your bumper crop of backyard raspberries - either way they'll make a special, healthy treat to share on the porch in the Midnight Sun!



1 C homemade yogurt

2 T Alaska Wildflower Honey

3 C strawberries


With a strawberry huller, remove stems and wash berries. Reserve one cup of the largest berries to cut into thick slices, tip to base. With the small bowl in place, puree the other 2 cups of berries in a food processor with one tablespoon of honey until smooth.

Strawberry background.

Stir up yogurt and remaining tablespoon honey to get a smooth, pourable thickness (if your yogurt is more set, you may need to add a bit of milk to reach a good texture). Place one or two slices of strawberry in each popsicle basin, pressing to edge. Fill basins 3/4 full with yogurt mixture and top off with pureed berries, or alternate for varied pops - even layers for stripes! Cover and insert sticks. Freeze until solid, at least  6 hours or overnight.








2 cups sugar
1 cup firmly packed brown sugar
1 cup butter
1 cup milk
1 cup heavy whipping cream
1 cup light corn syrup
1 teaspoon Blue Cattle Truck Pure Mexican Vanilla
1 teaspoon Red Velvet Baking Emulsion

Prepare a straight sided baking pan with parchment strips that extend up and over the sides of the pan and secure with bulldog clips. Spray with Vegalene baking spray; set aside.

Combine all ingredients, except vanilla and emulsion, in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.

Continue cooking without stirring for an additional 25-30 minutes or until candy thermometer reaches 244° or firm ball stage. (Your thermometer is a key tool here! We love the Maverick Digital model because it has the candy stages preprogrammed - so there's no guess work, ensuring your caramels won't be too soft, or pull teeth!)

Remove pan from heat; quickly stir in vanilla and Red Velvet emulsion. Pour into prepared pan without scraping the bottom as caramel can scorch. Cool completely, preferably overnight.


Once caramel is cooled, lift from pan and use a bench scraper, also sprayed with Vegalene, to cut into even cubes.

IMG_0578The cubes should hold their shape at room temperature to be ready for dipping.
Melt Callebaut white chocolate in the small double boiler insert over boiling water. Remove from water and stir until smooth.


Using the chocolate dipping tools, dip each square to coat and set on a silpat lined baking sheet or parchment.


Before chocolate sets, apply holly berry and snowflake sprinkles to each chocolate along with light sprinklings of Pure Alaska Sea Salt pyramids and/ or edible glitter. Molded chocolate shapes like pine cones or snowflakes also make nice toppings as well as adding other chocolate flavors to the finished candy.


Once cooled, remove from silpat and package using chocolate paper cups and gift boxes.


While chocolate is still warm, you can set the caramel on a chocolate transfer sheet. Once it cools the pattern will peel off the sheet with the chocolate, leaving a lovely design on the surface it contacts.


Using clean cotton gloves to handle finished chocolates keeps them fingerprint free.         IMG_0609            IMG_0621

adapted from Aunt Emily's Soft Caramels recipe



With the help of the digital candy thermometer, and Hazel, our favorite (adorable) nut grinder, a little bit of edible glitter, this toffee was incredibly easy and oh-so-pretty.


One essential tool to the success of the toffe is a candy thermometer to insure that the toffee has that perfect, melt-in-your mouth crunch, without breaking your teeth!


We scored our toffee while it was still malleable, which made for a more even break so that we could vary our toppings without crossover.


The bench scraper was the ideal tool for the task, and we also used it to chop up the toffee into giftable pieces.


The AK Pure Sitka Flake Sea Salt pyramids were a delicious - an dazzling - addition to one of our toffee flavors.


And for the finishing touch - cellophane bags and baker’s twine make this an easy, elegant, and delicious holiday gift for friends and neighbors... if you can keep yourself from eating it all!

Toasted Flake Coconut, Almonds and AK Pure Sea Salt.

Cranberry and Pistachio


Toasted Hazelnut and Edible Glitter.


1 C butter
1 C sugar
2 Tbls water
1/8 tsp salt
1 tsp vanilla

Top with:
8oz bittersweet Callebaut Chocolate
and your choice of:
Pistachios, shelled and chopped coarse
Sweetened Dried Cranberries
Hazelnuts, toasted and finely chopped
Gold Edible Glitter

Preheat oven to 350 degrees.
Toast the whole hazelnuts on a baking sheet until just browned. Remove from oven and set aside to cool. Use Hazel Nut Grinder to chop. Repeat with almonds.

Line a second baking sheet with a silpat mat.
In a sauce pan cook the butter, sugar, water and salt over medium heat until the temperature reaches 305 degrees- or hard crack stage- on your digital candy thermometer. Stir occasionally and when the mixture turns golden brown, immediately remove the pan from heat.

IMG_0472Quickly stir in the vanilla extract and pour the mixture onto the silpat lined baking sheet, beginning in the center and working lengthwise, allowing it to spread evenly to edges.

Cool at room temperature for 45 minutes.
Temper chocolate in a double boiler. We love this little one because it keeps the chocolate surface area down and with the clip and handle, it sits on any pot.

IMG_4248Spread the chocolate over the cooled toffee and sprinkle with nuts and or other toppings, pressing lightly to set the bits into chocolate layer.


Let cool for an additional hour, or until the chocolate is set.
Break toffee into pieces and wrap to share.


Adapted from ghirardelli.com


As a fruity alternative to your daily pumpkin-spiced hot beverage, a nice warm sip of fresh juiced apple cider takes the chill off of any autumn day- especially with a pair of donut holes for dunking!

And before we get to that, we wanted to clear up a common question about the difference between apple juice and apple cider. It turns out that apple cider is essentially unfiltered apple juice- hence the opaque appearance versus the clear apple juice you can buy at the store that has been both filtered and pasteurized to extend shelf life. So, if we're being technical, if you're juicing apples, your getting apple cider - which can be served cold or warmed with spices.


For our cider, we used our Omega Vert slow juicer (which presses the juice from the apples using an auger and screen process) and a collection of our favorite apple varieties including crisp greens and sweet reds. This can be made up to 24 hours prior to serving if stored in the fridge in a covered vessel.


Now donut holes are usually just the bite size bonus you get when cutting the center from a traditional raised donut, but using a portion scoop and chilled quick dough gives you a nice sized ball that is just as easily eaten in one or two dunkable bites. We wanted to make sure we had enough to share, so we doubled the batch and used a smaller scoop, and believe me, there were more than plenty to go around! They do puff up a bit in the fryer, so depending on the size you want, plan for some expansion.

If you don't have a fryer, you can use a pan on the stove top, or you could just bite the bullet and get one of these!


This particular T-fal fryer is our favorite because it's so easy to clean. Once the oil has cooled you just drain it out the bottom into the reservoir and all the sediment stays in the basin where it can be wiped out. Also, the basket and element are removable so that if need be- you can really scrub the unit for storage.

Pumpkin Donut Holes with Cinnamon & Sugar

recipe adapted from everydaydishes.com

1 ¼ C flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 ¼ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
½ C granulated sugar
2 Tbsp unsalted butter
1 large egg
¼ C buttermilk
½ C pumpkin puree
1 tsp pure vanilla extract
oil for frying

1 tsp cinnamon
¾ sugar

In a medium bowl, stir together dry ingredients less the sugar. Set aside. In the bowl of a KitchenAid Mixer, cream sugar & butter until smooth. Add egg and beat until incorporated. Reduce speed and stir in buttermilk, pumpkin and vanilla just until combined. Gradually add dry ingredients until a smooth batter forms - do not over mix! Cover batter and refrigerate 1 hour until firm.


Heat T-fal fryer to 350 degrees.

Using a medium to small portion scoop, carefully drop batter into oil. Do not overcrowd. Allow balls to fry about 1 min or until dough begins to brown, roll each one over to equally brown other side.


Carefully remove finished balls from oil with a spider and place on a paper towel lined plate for excess oil to drain off. Put cinnamon and sugar in a small bowl and toss to combine. Add warm donut holes and roll to coat.


Skewer 2-3 donut holes and use to garnish fresh juiced apple cider.


Apple Cider:
Juice of 3 apples, any variety
Warm in a small pan on the cooktop to just below a boil with a cinnamon stick and whole cloves.


Fall is here - in fact, it's almost gone. It's getting cooler outside and the desire to 'treat' ourselves to something warm and delicious is palpable. It's time for baking sweets, for passing along treasured recipes and for trying new ones. Time to turn on the oven and share something special, something made by you in your own kitchen. It's time for what we call our Dessert Shop Demos and we've officially kicked off this treat season with our first Dessert Shop recipe: Cinnamon Pumpkin Pull Apart Bunt.


Because it's now mid-October, we feel compelled to start eating all things pumpkin, so we swapped the traditional filling of our favorite cinnamon roll recipe for Petersen's Family Pantry Pumpkin Butter sprinkled with sugar and cinnamon. Then to make the presentation extra special - something you'd want to bring to your holiday table to share with guests - we opted to bake it in a bundt topped with rich melty cream cheese frosting. The result is a stunning loaf that could be casually pulled apart and dunked in a frosting pool, or delicately sliced and served as an after dinner companion to warm cider or hot cocoa. Anyway you decide to share it, it's an ooey-gooey treat that is definitely worth trying!



Get the printable recipe here: Pumpkin Pull Apart Bundt

Ingredients: For the Dough
1 1/2 C water
2 Tbs yeast
1 tsp sugar
2 eggs
1/3 C oil
1/3 C honey
2 tsp salt
4-5 C flour
For Filling:
¼ C Petersen Pantry Pumpkin Butter
3 Tbs brown sugar (or more depending on how gooey you like your rolls)
1 tsp ground cinnamon


Proof yeast with 1 1/2 C warm water and 1 tsp sugar.


In the bowl of your KitchenAid mixer with dough hook attached, stir together egg, oil, honey and salt.


(Tip: Measure oil first, and then the honey so they honey doesn't stick to your measuring cup)


Stir in yeast mixture. Slowly add flour, one cup at a time until all is incorporated and dough forms a ball in the bowl.

Let rise, covered, until double in size (about 1 hour).


Roll dough into a rectangular shape.



Spread pumpkin butter evenly over the dough.


Sprinkle brown sugar and cinnamon over the pumpkin butter.



Roll lengthwise, cut into one inch sections and arrange in a well greased bundt pan. We used Nordic Ware's Anniversary Pan which has plenty of room and just enough shape for the dough to fill into as it rises.



Let raise untill double in size (about 30-45 minutes). Bake at 350 for 20-25 minutes.



Top with Cream Cheese Frosting:
2 cubes butter, softened
4-5 cups powdered sugar
1 8 oz block cream cheese, room temp.
1 tsp Blue Cattle Truck Pure Mexican Vanilla
1 tsp lemon juice


Cream butter and cream cheese together. Add powdered sugar and beat for 12 minutes. Add liquid flavors and beat for another 1-2 minutes. Spread over warm bundt and serve on a cake plate.


You'll notice two different loaves pictured here, one from our Anchorage Store, (where we used extra brown sugar) and the second from our Wasilla Store, which rose quite a bit fuller and lent itself to an easier 'pull apart' than the first that we chose to serve sliced, revealing the lovely layers of pumpkin and cinnamon marbeling. We love being able to see those delicious swirls!

Join us each Friday through Christmas for another sweet recipe from the 'Dessert Shop'.