DSC_0543 By Beth Brown, Kitchen Store Specialist

I am a huge proponent of ice cream makers. Homemade ice cream is the absolute best! Here’s the trouble: what if you don’t have an ice cream maker, or maybe don’t have room in your freezer for one? Well, if you’re on Pinterest, you’ve probably seen oodles of pins boasting “no churn” style ice cream, which seems to magically appear in beautiful loaf pans.


We got sucked in, and decided to see what the hype was about. Well, it turns out that not only is no-churn ice cream delicious, it’s easy, and honestly does feel a little like magic.

I looked at several different recipes, and all of them had the same base: two cups of heavy cream and one 14 ounce can of sweetened condensed milk. That was it.

From there, you can add pretty much anything you want. Knowing the cloyingly sweet taste of sweetened condensed milk, I was highly skeptical how the finished product would taste. But we had to try it!


We decided to split our first batch into three, and use mini loaf pans for each flavor (because MINI LOAF PANS!). Our second batch was chocolate, and we did a full batch of that (because CHOCOLATE). Here’s what we did:

First, we split the condensed milk evenly into three small bowls.


Next, we whipped the cream until it made stiff peaks, using the KitchenAid Artisan mixer. While the cream was whipping, we mixed a pinch of salt into each bowl.

DSC_0336For our three flavors, we used Monin syrups—Desert Pear, Passion Fruit, and Salted Caramel. We used about 3 tablespoons of each flavor. (I added an extra half teaspoon of salt to the salted caramel ice cream.)


Once the cream was whipped up, we divvied it out evenly into the three condensed milk mixtures, and folded them gently together, starting with one small dollop to break up the thickness of the condensed milk mixture, adding more until they were mixed with a uniform color and consistancy.




After that, we just poured each flavor into a mini loaf pan, covered the tops with parchment paper, and put them in the freezer. We waited overnight to try them, but they should be frozen hard enough after 4-6 hours.


For the chocolate ice cream, we decided to whip our cream in the Vitamix! It was fun and quick to use the blender, which made short work of the cream.


For the condensed milk mixture, we added a teaspoon of salt, a teaspoon of vanilla, and half a cup of dark cocoa powder.


Once the cream was ready, we did the same technique as before, folding the two mixtures together, placing in a chilled loaf pan, covering with parchment, and letting it hard freeze. Easy, right?


The next day, we tried the finished product, and we were not disappointed!


The ice cream froze nicely, and had a delightfully creamy texture, and scooped perfectly into our cones.

Blueberry AK Pure Sea Salt makes a decadent topping to any scoop, like our salted caramel or even the dark chocolate.

Our four flavors looked beautiful together, and would be perfect for an ice cream party. This is one Pinterest idea that was definitely not a “Pinterest Fail!”


Try it at home, with any one of our delicious Monin syrup flavors for easy ice cream, with or without the ice cream maker.



By Cheryl Shaffer, Chef Instructor


July – what a terrific month!  We start off with Canada Day on the 1st., celebrating with our wonderful neighbors to the North and East, then zip right into our own Independence Day celebrations on the 4th.  Throughout the month we gather   families and friends for reunions, church picnics, fairs, vacations, camping trips, weekend getaways, and don’t forget, great fishing. Shucks, with almost round the clock sunshine we have oodles of time over our lower 48 friends to enjoy the weather, the scenery and life in general.  It’s a non-stop go time, or chill and relax atmosphere, depending on how you want to roll.
For a simple, inexpensive recipe for summer fun, how about whipping up some elephant ears, just like you’d find at the fair, but without the oversized price tag, and you control the portion size, so you can enjoy a treat without it being a total diet buster.  The elephant ears can be made at the counter and savored warm or allowed to cool to room temperature, packed in a picnic hamper and eaten on the go.  I honestly can’t say whether or not they would be as delicious on the second day, as I’ve never had them last that long.


To make the elephant ears, you’re going to want to assemble the following ingredients and utensils:
2 Tablespoons instant yeast  (we use the Saf Instant Yeast)
1 cup warm water
1 cup milk
1 teaspoon salt
½ teaspoon cinnamon
3 Tablespoons butter
4 cups flour
2 Tablespoons sugar
vegetable oil for frying
oil or Vegalene cooking spray for the proofing bowl and plastic wrap
topping:   1 cup powdered / confectioner’s sugar
½ cup sugar
½ teaspoon cinnamon
Any of the delicious Allen & Petersen sweet sauces or jams or fresh fruit.


I used our Zojirushi round fryer, but you could also use the T-Fal Deep Fryer, or a heavy frying pan, like the All Clad or Lodge frying pans, to fry the desserts on the stove top.  Now from experience, it’s easier to monitor your frying temperature using an electric frying appliance than stove top, even with a thermometer.  Remember, you want to keep your oil temperature at 350’F, to ensure even frying and to keep oil from burning or if too cool, being absorbed into your food.


Now for the recipe:I used our Bosch mixer to mix and knead the dough, but you can just as easily use the Kitchen Aid stand mixer or mix and knead your dough by hand, which is a great muscle workout for your arms. (And should net you a second dessert because of the calories you burned off!).  Pour the warm water into the bottom of your mixing bowl and sprinkle the sugar and yeast over the top of the water.  Give it a stir, and let it sit for 5-10 minutes to ensure that the yeast is working.  (It should begin to bubble and release that wonderful yeast aroma.)


In a small, microwave safe bowl, pour 1 cup of milk and heat it until the milk is warm, about 1 minute.  Add the butter and salt to the warm milk to soften the butter.


Add four cups of flour and the ½ teaspoon cinnamon to the yeast / water / sugar mixture and then add the milk / butter and salt mixture, and mix.


If using a mixer, with the dough hook, mix about 5 minutes on low.  The dough should come together into a ball and start getting more elastic.



Spray a medium sized bowl with vegetable spray, or lightly grease it with oil, and place the dough ball inside.  Spray a sheet of plastic wrap with the non-stick spray and cover the top of the bowl.


Set the bowl into a warm area for about 1 hour, or into a proofing oven for about 30 minutes, and allow the dough to double in size.

When the dough is doubled in size, heat your vegetable oil to 350’F.


Prepare a cutting board or area that you can roll out your elephant ears.  I used confectioner’s / powdered sugar instead of flour for my non-stick medium, so that my dough would not become tough.


Pour out your dough onto the rolling surface and separate it into about 15 balls of dough.(Pinch off pieces or roll the dough into a log and slice it into 12-15 pieces.)


Using your fingers or a small rolling pin, gently pat or roll the dough balls into 1/8” rounds.


Carefully slip them into the hot oil, being careful to not crowd the pan, so that they will cook evenly and not drop your oil temperature.The dough should sizzle and brown around the edges in just a couple of minutes, then flip with a pair of tongs and allow them to brown on the second side.


When the dough is nicely golden brown, remove from the oil with the tongs and allow the excess oil to drain back into the pan.  Place on a plate covered with paper towels to drain and begin cooling.


Using a sifter or shaker, shake a nice “snowfall” of powdered / confectioner’s sugar over the top of the elephant ear or shake on some of the sugar / cinnamon mixture.  You can also leave the cooked dough plain and use a dessert sauce or jam spooned over the top.  I think they would be delightful served with fresh fruit and whipped cream instead of a traditional shortbread biscuit.  The dessert is great served warm, but even cooled to room temperature, this recipe is delicious and yields a doughnut-like pastry that holds up to being served cool later, if you wanted to transport it to a picnic or hold it for dinner later in the day.  I doubled the recipe and made half of dough for a demonstration, refrigerated what I didn’t fry the first day, (being sure to cover it with plastic wrap), then brought the dough to room temperature and fried it the next day with great results.

Whether you enjoy the elephant ears the fresh, hot out of the oil, or cooled to be enjoyed later, I think the sweet, yeasty flavor and aroma is going to delight your senses and become a new favorite go-to recipe for celebrating summer in all it’s glory.  Who says you have to wait for the fair to treat yourself?  I’m thinking that the sunrise hike tomorrow deserves a couple of elephant ears, wrapped in foil, with some juicy, ripe peaches, to greet the morning from the top of the trail.  Join me?

By Cheryl Shaffer, Chef Instructor


Hi Food Friends;

How many of us associate memories in our lives with a particular food? Hands up- yes, I see the wheels turning and the corners of your mouth turning up as the ghost of a memory crosses your mind. We all have the ability to close our eyes and allow the whiff of a special holiday meal immediately take us back in time. Perhaps a meal with all of the extended family gathered round the table, a special place you’d get together for a Friday night after school and work are done for the week, Sunday dinners, Monday meatloaf, a visit to Grandma’s kitchen for cookies. For my kids in the later part of their high school years, when times were tight for us, we’d splurge and sit around the table at the sandwich shop at the local gas station, sharing a meal and laughing, catching up on each other’s lives. The location rarely mattered, only that we were together. The cohesive theme through all of the times is the figurative bread we broke together, sharing good food and of ourselves. Moments in time, gone in a flash, but brought back in an instant with the wafting of the scent of fresh bread on the air as you drive past a bakery; the memory of a great pie when a pizza delivery car zooms past you in traffic; the taste of a cookie sample, fresh from the oven when you visit our store.

The neat thing about memories and food, at least for me, is that you don’t have to have an exact replica of the original in order to invoke the memory flood. The smell of yeast alone, not yet combined with sugars, flour, eggs and butter, is enough to lead me to more than half a dozen wonderful visions of family and friends from the past, and the love poured into so many diverse recipes. People who live on only within my heart, people I see regularly, and even those from the realm of books and movies, who touched my life so profoundly- even though perhaps they never took a breath of air- their impact on my life is real to me. One sniff and the floodgates open, the smiles begin.

Today I want to share a recipe I cobbled together from the memories of times I shared cooking with my Mom.




To begin with the tarts, you’ll want to get your shell crust ready first because it requires chilling time in the refrigerator or the freezer. I tripled the recipe in order to make enough shells. These measurements are for a TRIPLED recipe.


Tart Shells:

3 ¾ cups all purpose flour

1 ½ teaspoon table salt

3 tablespoons sugar

18 tablespoons cold butter – cut it into small pieces

¾ cup vegetable shortening, chilled, cut into small pieces

6 tablespoons vodka – to keep the crust tender and flaky

6 tablespoons iced water

In a large chilled bowl, mix the flour, sugar and salt together. Using a pastry tool, cut in the butter and shortening, until all of the flour is coated, and you have small pebbles of dough. You can also do this in a food processor, just use the pulse feature, short bursts, until everything is incorporated, but not over done. Be careful that you don’t over mix because you risk making the gluten fibers too strong with the flour and over heating the butter / shortening will keep the crust from staying tender and flaky. Remember: we’re making a pastry crust, not bread, so we don’t want to overwork our dough.

Next add the vodka and water, and using a non-stick spatula, you’ll want to fold the dough over on itself, and press down. Your dough is going to be super sticky, not like a regular pie crust dough. Have your tart shell mold ready, and put about 2 tablespoons of dough into each mold, or just enough to be able to use a pie tamper to press the dough into the mold and up the sides. Continue until all of your shells are formed. Cover the molds with plastic wrap and place them in the refrigerator or freezer while you are making the filling.

It’s important not to skip this step because you want your tarts to be cold before you put them into a hot oven, so that the heat will cause the butter / shortening and alcohol to rapidly expand and puff out the flour, trapping little pockets of air, giving you an extra light crust.

Here are a few alternative recipes that make equally delicious crust:

This is my friend, Sybil Robertson's Pastry Recipe.  I would double it, to use for the apple tarts:
4 cups flour
1 tsp. baking powder
1 cup lard
1 cup Crisco
1 egg, slightly beaten, in a cup
2 tsp. vinegar
Combine dry ingredients and blend in shortening with a pastry blender.  Fill cup with beaten egg, vinegar, and with cold water and mix into the dry ingredients with a fork.  Mold slightly and chill.  Roll out as desired.
And- if you prefer not to use lard, here is a third choice:
2 1/4 cup Crisco shortening (butter flavor)
5 cups flour
1 Tbs. sugar
1 tsp. salt
1 egg, slightly beaten
1 tsp. vinegar
cold water
In a bowl, combine dry ingredients.  Blend with a pastry blender until it forms pea sized balls.  Beat egg in a one cup measuring cup.  Add vinegar and fill the cup with cold water.  Pour over the flour mixture and blend to form a ball.  Chill 1-2 hours (or until it can easily be rolled out).
** DO NOT KNEAD TOO MUCH - or the crust will become tough.
This recipe will yield 4-5 pie crusts, depending on pan size, or enough dough to use all the caramel apple filling for tarts.

Now that your tart duty is out of the way, it’s time to get down to the truly fun part of the dessert: making the caramel apple filling. Here are the ingredients you’ll need:




Caramel Apple Filling:

6-8  apples, peeled, cored and sliced uniformly, approximately ¼” thick

1 tsp. kosher salt

1 stick butter, divided

2 tsp. ground cinnamon

½ tsp. fresh grated nutmeg (fresh grated tastes so much better than already ground in a jar – you’ll appreciate the flavor and fragrance)

½ tsp. ground ginger

1 cup brown sugar

2 tsp. vanilla extract

½ cup heavy cream

Wash, core and peel your apples, a variety if you have them, choosing some that aren’t too sweet. I would not recommend Red Delicious, as they don’t hold up well with cooking.

In a large saute pan, (I used a 14” Swiss Diamond for non-stick and ease of clean up), melt half of the butter over medium high heat and add the apple slices. Sprinkle the spices and brown sugar over top and allow them to cook until the apples are softened and the sauce is starting to thicken. This might take about 20 minutes, depending upon how firm your apples were to start.




Once the apples are softened, add the cream and vanilla extract. Now this is the tricky part. You’re going to want your sauce to not be too thin, and be able to set-up in the tart shell like a pie. A lot depends on how your apples cook down. If the sauce appears too thin, you can add 1 teaspoon of cornstarch mixed in 1 tablespoon of cold heavy cream. Add the mixture to the apples while stirring. This step is going to take a couple of minutes, as the cream / cornstarch is brought up to temperature, but should thicken up beautifully.

Once you have your caramel apple mixture cooked, to let it cool for about 20 minutes. Preheat your oven for 350’F. Pull the tart shells out of the refrigerator or freezer, and spoon the cooled mixture into the tarts, about ¾ from the top. Bake in the oven until the tarts are golden brown, about 30 minutes. Allow to cool and remove from the tart mold. These are great served with ice cream or a little bit of heavy cream poured over the top, with a light grating of nutmeg. Enjoy!



By Beth Brown, Kitchen Store Specialist

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S’mores are the quintessential outdoor summer dessert, and we are all addicted (with good reason). There’s nothing quite like the combination of melty chocolate, toasty marshmallow, and crisp graham crackers.


No need for a campfire to enjoy delicious S’mores taste. We dreamed up a delicious peanut butter s’mores ice cream cake that was so tasty, we really were all begging for s’more! It’s as delicious as it is beautiful.


This dessert looks fancy, but it’s really easy to make with help from the USA Pan springform pan, and of course, the chef’s torch to achieve the perfect toasty marshmallow flavor! Serve this up at your next barbecue, neighborhood potluck, or family party for a delicious, decadent taste of summer.



First layer:

Graham crackers (full box)

1/2 Cup butter

1/4 Cup sugar


Pulse about 15 crumbled graham crackers in a food processor to produce fine crumbs. Mix with 1/2 cup melted butter and 1/4 cup sugar.


Press with a measuring cup into the bottom of the springform pan. Bake at 350 for five minutes. Remove from oven and set aside.


2nd layer:

12 oz Callebaut chocolate chips

1 cup chunky peanut butter

5 graham crackers, in fourths

3/4 Cup mini marshmallows

In a microwave safe bowl, melt the chocolate in 30 second increments in the microwave, stirring intermittently.  Mix in peanut butter, and melt another 30 seconds as needed.


Mixture should be thick and pourable. Pour chocolate mixture over graham cracker crust. Smooth out layer as needed.


Taking the fourths of graham crackers, place evenly around the circumference of the pan, using the chocolate layer to hold them in place. Sprinkle marshmallows over chocolate, then place the pan in the freezer to set.


3rd layer:

Chocolate Peanut Butter Cup Ice Cream, softened


Mix the softened ice cream until it is soft serve consistency. After the pan has chilled, spread the chocolate ice cream over the other layers. Place back in freezer, and freeze until solid, at least 3 hours.

4th layer:

1 1/2 cups sugar
1/4 teaspoon cream of tartar

1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract


Place sugar, cream of tartar, salt, water, and egg whites in the top half of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. (adapted from Paula Dean’s 7 Minute Frosting recipe)


Spread marshmallow frosting over ice cream layer, using a spoon to create peaks. Use a chef's torch to toast the top until peaks are golden brown.


Loosen from springform and let cake soften at least 5 minutes before serving.

Tip- it's easiest to cut between the crackers to make even servings with a clean edge. So- whether it's one cracker wide or two for you- enjoy!




By Beth Brown, Kitchen Store Specialist


Few things pair with coconut as decadently as chocolate. When you combine this delicious duo into a cupcake, well, you’ve just about reached culinary perfection!


Coconut has been in the spotlight a lot lately, mainly because of its continuous presence in vegan, dairy-free, or sugar-free recipes. Coconut oil, coconut milk, coconut cream, coconut sugar . . . the possibilities are endless! And because coconut goes well with so many other flavors, sweet or savory, we wind up using it a lot around here.


For these cupcakes we decided to use our Chicago Metallic Commercial glazed crown muffin pan, which allows you to make 24 cupcakes (or muffins) at once! Additionally, it has a spectacular little lipped edge, which turns ordinary cupcakes into darling, puffy topped treats!


The pan has a perfect coated finish, making clean up a breeze, especially when combined with Vegalene spray. Guys, this pan was awesome! I didn’t have to worry about batches, or cupcake papers.


Because we used coconut cream for the batter, instead of coconut milk, it was thick and fudgy. I pretty much wanted to just forgo the baking, grab a spoon, and eat the stuff as pudding. As a side note, homemade cake batters are going to be thicker anyway than cake mix batter. Don’t add more liquid, just because it looks thick! In the case of these cupcakes, the fudgy batter made for moist, dense cupcakes—but not so dense that they didn’t rise perfectly. Yum!



Besides the pan and the Vegalene, a few other tools made these cupcakes a breeze to whip up. The OXO medium size cookie scoop portioned the perfect amount of batter to fill the wells of the pan 2/3. Once they were baked, we used the mini off-set spatula to get the cupcakes easily out of the pan.


For our frosting, we decided to try making coconut whipped cream. Sounds perfect, right? Well, the only issue with whipped cream frosting is its notorious wiltiness. After doing a bit of research, we discovered the secret: gelatin! This trick is easy, and gives you whipped cream that will hold its shape for hours. Simply combine a teaspoon of gelatin with 5 teaspoons of water and let it sit. After it has congealed, microwave it for five seconds until it is liquid, but not hot. Once your cream has reached the soft peaks stage, slowly add the liquefied gelatin into the cream, while mixing.


We used half canned coconut cream and half regular heavy whipping cream. But you could easily use full coconut cream with gelatin and receive the same results. Make sure to sweeten your cream with either powdered sugar or maple syrup. We added some of our favorite Mexican Vanilla for a flavor kick (and because I add this vanilla to pretty much everything. It’s that good).

These cupcakes were a hit—beautiful and delicious. Try the recipe at home. It’s perfect for a party, or just a tasty treat for your family. Or just you. We don’t judge.

Coconut Cream Cupcake Recipe:

Makes 24 Crown Cupcakes

1/2 C butter

3/4 C Sugar

2 eggs

1 tsp coconut extract

1 tsp Mexican Vanilla

1 1/4 C flour

1/3 C cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 C coconut cream


In the bowl of a KitchenAid mixer fitted with the flat beater, combine the butter and sugar and beat at medium speed until fluffy. Mix in eggs, one at a time and extracts until incorporated.


Combine flour and other dry ingredients and slowly add to butter mixture, alternating with coconut cream. Beat on low after each addition, stopping to scrape the sides of the bowl if needed.

Using a portion scoop, fill all cups of Crown Pan pre-sprayed with Vegalene Spray to 2/3 full. Bake at 350 degrees F for 18 minutes or until toothpick comes out clean. Remove from pan, cool completely on a wire rack.

Top cupcakes with stabilized coconut whipped cream and toppings of your choice including toasted coconut, chocolate sprinkles, large coconut flakes or coconut chocolate almonds.




Imagine for a moment your ideal indulgent breakfast...

Does it include bacon? How about a gooey maple or chocolate glazed donut?...

Because we have National Donut Day (this Friday!!) on the mind - ours did, and it is from that kind of blissful daydream whence came the idea for our glorious creation - the Salted Maple Bacon Donut!! A clever melding of salty and sweet and smokey and, frankly - straight up deliciousness.


And as though our dreams could not get sweeter - thanks to USA Pan Commercial Bakeware and their 6 Donut Pan - that donut is baked and that Salty Bacon Flavor is courtesy of J&D's Low Sodium, All Natural, Vegan and Kosher Applewood Bacon Flavored Seasoning! So go ahead - wake up and indulge in a healthful breakfast!

And since it's June and we know that dads like bacon, that dads like donuts, and that dads LOVE it when their kiddos make them breakfast in bed for Father's Day- *wink wink* - we're claiming a win, and we're willing to share the glory.


Baked Cake Donuts

recipe adapted from USA Pan:

2 C all purpose flour

3/4 cup sugar

2 tsp baking powder

1 tsp salt

3/4  c milk

2 eggs, beaten

1 tsp Blue Cattle Truck Mexican Vanilla

1 tbs shortening

*If you REALLY love bacon, you could add some fine crumbles to the batter, or sprinkle them on the glaze for a flashy flare. And if you double love Maple, you could substitute Mapeline for the Vanilla.*


Maple Glaze

1 C powdered sugar

2 Tbs hot water

1/2 tsp Mapleine

Preheat oven to 325 degrees F. Lightly spray donut pan with Vegaline Spray.

In a large bowl, mix flour, sugar, baking powder and salt. Stir in milk, eggs, vanilla and shortening until well blended.

Using a tall glass, drape a disposable piping bag fitted with a large tip on the inside of the glass and roll edges back over the lip. Fill bag with donut batter, unroll top, twist and squeeze to move batter into piping tip. Pipe enough batter into each donut cup to fill approx 3/4 full.


Bake 8-10 mins in preheated oven, until donuts spring back when touched. Allow to cool slightly before removing from pan.


For the glaze: In a small bowl, whisk powdered sugar, water and mapline until all sugar clumps are dissolved.

Dip warm donuts in the glaze and sprinkle with Bacon Salt flavor of choice! (for an extra crunch - add a dash of Demerara sugar to the top while glaze is still soft).





Spring Window Pies 2

by Tina LeBaron, Kitchen Store Specialisttina

As far as pie making goes, I still consider myself in the “novice” stage. However, I have acquired a few tricks, of which I’d love to share with you now, that make me quite confident I’ll be moving up to the “skilled” pie maker level after a few more rounds of trial and error while tampering with recipes. For any beginners out there interested in making pies, let me tell you the most helpful factor I’ve learned in making a successful crust – cold. Unlike other baking norms, like say for cookies where room temperature butter is important, keep your butter cold. Put your bag of flour in the freezer for a bit before beginning.


And, you can even opt for a nice heavy marble rolling pin that will hold its chill while you roll out the dough. When working with pie dough, it gets quite sticky as it warms, and the more you work with it, the warmer it gets. Of course you could chill your rolling pin in the fridge or freezer, but mine at home sits on my kitchen windowsill.


On one of those very first sunshiny, brisk spring mornings of the season, two things happened that set me up for absolute pie crust success. One, I was finally able to open the kitchen window for fresh air. Two, a recipe for hand pies scrolled across my Facebook news feed (thank you justataste.com!). With a large board set over my sink for plenty of rolling space, the cool spring air blowing directly on my work space not only kept my rolling pin cold, but my dough as I worked with it as well! It became incredibly easy to take my sweet time as I rolled, cut, filled, and prepared each and every little handful of personal pie bliss!


I urge you to try my kitchen window technique before summer arrives. With a marble rolling pin in hand, check out the Strawberry Nutella Hand Pie recipe from justataste.com below. Though any piecrust, whether it be for a whole pie or hand pies, would be great in a cool room. You may notice their recipe is topped with crystal sanding sugar, which I didn’t have but substituted powdered sugar instead. I might point out that I also couldn’t have had such an easy time making my hand pies if it weren’t for my Norpro board scraper, Silpat mat, and round fluted cutters!

Strawberry Nutella Hand Pies

Yield: Makes 10 (3-inch) hand pies

Prep Time: 1 hour (includes chilling)

Cook Time: 15 min


For the dough:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup (2 sticks) cold unsalted butter, cut into cubes

1/2 cup cold sour cream

For the filling:

3/4 cup Nutella

2 cups diced strawberries

2 teaspoons all-purpose flour

1 large egg

Crystal sanding sugar (optional)

Make the dough:

  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.


Make the filling:

  • In a small bowl, combine the diced strawberries with the flour, tossing to combine. Set aside.

Assemble the pies:

  • Preheat the oven to 425ºF.
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square.
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)


  • Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spread a portion of the Nutella in the centers of half of the dough circles leaving a 1/4-inch border around the edges.


  • Spoon a small portion of the strawberries atop the Nutella. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.


  • Whisk together the egg with the water to make an egg wash. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).


  • Bake the pies for about 15 minutes, or until they're golden brown.
  • Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.



Just when you thought we'd twisted all we could from deviled eggs, Chef Lisa gets us all in a pickle - but if you're wondering if it's dill or sweet she prefers, it's not at all what you'd expect - and the results are both darling and delicious!

by Chef Lisa Chang

Five eggs, hard boiled

1/2 tsp chopped pickled ginger

1/2 tsp chopped pickled mango

1/2 tsp hot chili paste

3 Tbsp Japanese Kewpie Mayo

1 tsp dry hot mustard powder

1 Tbsp pickling liquid from your favorite pickled product

1/2 tsp Smoked AK Pure Sea Salt

Fresh ground Black Pepper to taste

Place refrigerated eggs into a pot of cold water bring to a rapid boil, cover and continue to boil 8 mins. Remove from heat and allow to sit, covered, an additional 12 mins. Run eggs under cold water until cool enough to handle. Remove shells under running water.


Using a sharp knife, gently cut egg white around center yolk. Pull off one half of white and remove whole cooked yolk. In small bowls, prepare dyeing mix by combining 3/4 cups cool water and 1 drop of food coloring. Add halved whites to die baths and allow to soak for 45 minutes - stirring occasionally to avoid tips that may peak out of the liquid - or until desired color is achieved.

Prepare filling:
Dice pickled ginger and mango, add to egg yolks, mayo, mustard, chili paste, pickling liquid and salt. With a fork, mash and blend all ingredients together, cover and refrigerate until halves are finished coloring.


Remove egg halves from die baths and allow to dry on a cooling rack until drips have stopped.


Using a portion scoop, fill each 'hole' with a scoop of filling.


Garnish with Cilanto leaves and an additional sprinkling of Smoked Sea Salt and cracked pepper.

Serve chilled on a deviled egg platter.


Side Note: While we're talking dyed eggs, we also love using food dyes to color the outside of Easter Eggs. Turmeric for yellow hues, red cabbage for blues and beet juice for warm tones. You can also use beat juice to color the whites of your deviled eggs, like these Curried Mustard Eggs with Dill, though we haven't tried the other two, which may overtly alter the overall flavor of your egg - so stick with the one drop of food coloring like Chef Lisa suggests.



by Tina LeBaron, Kitchen Store Specialist


6                      Boiled extra large eggs

1                      Smoked salmon filet

2 pc                 Smoked bacon, cooked & minced

3 Tbs              Red onion, minced

2 Tbs              Sour cream

1 Tbs              Mustard

½ tsp              Summit Spice Ancho Chipotle powder (optional)

Salt & pepper, to taste

Summit Spice Smoked paprika & any fresh herb on hand, for garnish


First, bring eggs to room temperature or place in a bowl of hot water for 10 minutes while prepping the other ingredients. Next, gently place eggs in a medium saucepan and cover one inch over the eggs with water. Bring to a rolling boil then remove from heat. Cover for 19 minutes, or use an Eggsact egg timer until thoroughly cooked. Place eggs in an ice bath until cooled enough to work with.


Peel eggs under cool running water. Next, slice the eggs lengthwise, placing yolks in a medium sized bowl. Mash the yolks with a fork, spoon, or ricer. Add the minced bacon, red onion, sour cream, mustard, and seasonings. Mix until thoroughly combined.


Use a spoon, cookie-scoop, or piping bag to portion the mixture back into the sliced eggs.



Next, flake apart the smoked salmon to top each egg as desired. Garnish with smoked paprika and chopped herbs.




You've likely seen the recent fad of cooking an egg inside an avocado half, but Chef Cheryl Shaffer brings a whole new twist by putting the avo - as well as many other delicious combinations - in the eggs! Check out her fun and fancy flavors and add one of these deviled egg recipes to your Easter Menu:


Guacamole Inspired Deviled Eggs

6                hard boiled eggs

½              ripe avocado, scooped out and mashed

½              rib celery, minced

1/8 tsp    Summit Ancho Chipotle Blend Seasoning

½ tsp.      white wine vinegar

1                heel / clove of garlic, minced

2 Tbs        Rondele’ Cheese

1 Tbs        heavy cream

½ tsp       sriracha sauce

½ tsp        salt

1 Tbs        fresh lime juice

1 tsp.       grated fresh lime peel

1 Tbs.       grated parmesan cheese, plus a little more for garnish

Place eggs in sauce pan, cover with water, bring to a boil for

3 minutes, cover, remove from heat. Allow to remain covered for 19 minutes, then dump water and run cool tap water over them. Peel and cut the eggs in half lengthwise, removing the yolk and placing it in a bowl, and the whites onto a plate.


Mash the egg yolks, avocado and the balance of the ingredients together in the bowl. I used a folk and the back of a spoon. Taste and adjust salt / seasoning if needed.

I used a 1 teaspoon sized cookie scoop to fill the egg yolk mixture in the egg white, then grated a little extra parmesan cheese over the tops for a festive look.   Enjoy!




great for ST. PATRICK’S DAY


6               hard boiled eggs, halved

1 tsp.     dried dill weed

1 ½ tsp Summit Chickaloon Chicken Blend Spice

3 tsp.     minced green pepper

6 Tbs.     (heaping) minced English cucumber

½ tsp.     kosher salt

1/8 tsp   fresh ground black pepper

¼ tsp.     white Balsamic vinegar

2 tsp.       red onions, minced

2 Tbs.     whipped cream or heavy cream

2 Tbs.     mayonnaise

2 dots     leaf green food coloring paste

In a heavy sauce pan, place 6 eggs, cover with water and bring water to boil. Boil 3 minutes, turn off heat, cover pan with a lid and leave untouched for 19 minutes. Drain, crack and peel eggs under running water, then place the peeled eggs in a bowl with a sheet of paper towel or a washcloth to allow them to dry.

Slice the eggs in half, lengthwise, and remove the yolks, placing them into a medium sized bowl. Add the mayonnaise and gently mash the eggs with a fork or the back of a spoon. Now add the remaining ingredients, then mix to incorporate. This will be a chunky mixture. Check the taste; you may want to add a little more salt to season it.

Using a 1 teaspoon cookie scoop, fill the holes in the egg whites with the yolk mixture. I found that allowing the eggs to sit after filling, for about 30 minutes, will allow the filling flavorings to meld together. Enjoy!




6                 hard boiled eggs, halved lengthwise

1/8 tsp.   The Spice Works Black Truffle Oil

1 Tbs.         Pesto (may need to add an additional 1/8 tsp.)

¼ tsp.         white wine vinegar

¼ tsp.        salt

1 Tbs.       cream cheese, room temperature

2 Tbs.       heavy cream

2 tsp.         butter, room temperature

2 tsp.           grated Romano cheese

1 ½ Tbs.   chopped pecans

Place 6 eggs in a heavy sauce pan, add enough water to just cover the eggs, and bring to a boil for 3 minutes. Cover pan with a lid, turn off heat and allow to sit for 19 minutes. Crack and peel eggs under running water, then place eggs in a bowl with a paper towel to dry the eggs. Slice the eggs lengthwise, removing the yolks. Place the egg whites on a plate.


In a bowl, mix the rest of the ingredients with the yolks, until smooth, using a fork or the back of a spoon. Taste and adjust the seasoning as needed. Use a

½ tablespoon cookie scoop to fill the yolk mixture in the egg whites.





6                           hard boiled eggs, cut lengthwise, yolks removed

1 tsp.                 roasted red bell pepper, minced

½ tsp.               capers, minced

2                         Kalamata olives, minced

½ Tbs.               artichoke hearts, minced

¼ tsp.               basil paste

2 Tbs.                 pepperoni, minced

1 Tbs.                 shredded mozzarella cheese

1 Tbs.                 Rondele cheese spread

3 Tbs.                 heavy cream

1 Tbs.                 grated parmesan cheese

½ tsp.               salt

Place the eggs in a heavy sauce pan, add enough cold water to just cover the eggs, and place on medium high heat, until the water comes to a boil. Allow to boil for 3 minutes, cover and remove from heat. Allow to remain covered for 19 minutes, then crack and peel eggs under cool running water. Place the eggs in a bowl with a paper towel to allow them to dry.

Cut the eggs in half, lengthwise, and remove the yolks to a bowl and place the whites on a plate. Mix the remaining ingredients with the yolks, using a folk or the back of a spoon, until smooth. Taste and adjust the seasoning as needed. ** Note: the basil, olives, capers and roasted bell pepper are all from a jar, and were preserved in an oil / vinegar based marinade.)

Use a ½ Tablespoon cookie scoop or a pastry bag with large piping tip, to place the yolk mixture in the egg whites. Enjoy!