Chocolate Chip Pancakes

Parent of a public schooler on vacation and looking for a special treat to make for breakfast? Try this recipe for chocolate chip pancakes we found on Undomesticated Me, the blog of a Brooklyn mom documenting her attempts to cook, clean and entertain. And when it’s time to get back down to business at school next week, you can always substitute blueberries for the chocolate chips.

Chocolate Chip Pancakes

1 1/2 cups all purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup milk
1/4 cup unsalted butter (melted)
2 large eggs – separate the whites from the yolks
1 cup chocolate chips

Combine the dry ingredients (flour, sugar, baking soda, baking powder, salt) in one bowl. Combine the wet ingredients (milk, butter and yolks) in another bowl. Combine dry and wet, stir until just mixed together.
Beat the egg whites with a mixer until they form stiff peaks.
Gently fold the whites into the rest of the batter keeping as much of the air you’ve whipped into the whites as possible. Add the chocolate chips

Heat a griddle or saute pan and butter it lightly then drop pancake batter using a large spoon (you’ll need it to evenly distribute the chocolate chips throughout the pancakes) onto the pan. They cook like any other pancakes – when bubbles form on top and burst and edges look dry, it’s time to flip. You needn’t butter the pan between pancakes. This made about 16 pancakes – the extras store well in a ziploc bag the fridge for a few days. No need for syrup on these pancakes . . .

Many thanks to Undomesticated Me for the original recipe post (plus a bonus Easy Brunch Baked Eggs recipe).

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A Loaf of Rye?

We learned the importance of specifying your brand of liquor when we merely texted “rye” on a grocery list recently. Though we enjoyed our ham sandwich very much, it was not a perfect substitute for the after-work cocktail we craved.

In the case of our ryes, though, it is best to have some flexibility about brand. At any given time, either of our ryes around $20 can be out of stock. For example, right now we’re out of the Rittenhouse and there’s no more in NY warehouses (for the moment). And the article in this morning’s New York Times praising both of our ryes as value spirits isn’t going to help matters much.

Thankfully we currently have the Old Overholt in stock as a back-up. Slightly drier to the Rittenhouse’s more sweet, raisiny flavor, the Overholt is only 80 proof and the Rittenhouse is 100 proof. Both have the hallmark spiciness of rye and lack the wood and peat notes you’ll get in some scotch.

Both of our ryes make great drinks – Manhattans and Brooklyn Cocktails are the obvious but they also make a mean Whiskey Sour. Rye is also the secret ingredient in our favorite banana bread recipe. A great way to have your rye and eat it, too.

Old Overholt Rye (Manhattan)
Old Overholt Rye (Brooklyn)

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Panettone, Stollen and Gingerbread Houses

Just in time for the holidays, we’ve got some specialty items in the bakery – Panettone, Christmas Stollen from Balthazar and special-order gingerbread houses from Margaret Palca Bakes. Drop by Provisions on Saturday and sample the Panettone!

Panettone is a traditional Italian Christmas bread from Milan. The dough is cured through a proofing process that takes several days but gives the cake a distinctive fluffy texture. Nestled in the bread are bits of candied orange, citron and lemon zest, and raisins. A traditional accompaniment to Panettone is a sweet sparkling wine. Try our Alain Rendardat-Fache Methode Ancestrale Demi-Sec or Musva Moscatel.

Stollen ($15.99) is a traditional Christmas bread, dense and sweet, packed with almonds, rum-soaked dried and candied fruit, and nuggets of marzipan. Last year we brought this as a gift to a holiday party and heard from the host that it was amazing (her actual words: “what was that thing that you brought? it was incredible.”) Available by pre-order and we’ll be tasting it Sunday in Provisions.

Bring the kids to see the gingerbread house from Margaret Palca Bakes on display. They make a fun gift – we delivered a few last year and saw smiles all around. They can be preordered for $35.99.

Greene GrapePanettone, Stollen and Gingerbread Houses
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Try Pie Before You Buy

We’re excited to offer you Thanksgiving pies baked by Margaret Palca this year. Margaret has been baking on Columbia Street in Red Hook since 1985 and we’ll be sampling her pecan, apple and pumpkin pies from 1-3pm on Sunday, November 22. Whether you’re serving rich, sweet pecan pie, tart and juicy apple pie or spicy and creamy pumpkin pie, you must place your whole pie order by Monday, November 23 at 9 a.m. You can order by clicking HERE.

Pie screams for ice cream and we’ve got the perfect pints. Adirondack Creamery’s vanilla ice cream is made in upstate NY from Madagscar vanilla beans and is always creamy, fresh and delicious. Adirondack also makes a Pumpkin Pie ice cream using real pumpkin and all-natural ingredients that is not too sweet and that makes a perfect post-Thanksgiving dinner treat all on its own.

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Sour Cream Coffee Cake

One of those family recipes of unknown origin, this is a perfect excuse to have people over for brunch. The sour cream gives the cake a rich, silky texture. We actually used 1 cup organic sour cream and 1 cup Lebni (greek sour cream) and the result was even denser than usual. Make ahead, this coffee cake is better the second day!

1 cup butter
2 3/4 cup granulated sugar
2 eggs beaten
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 cups sour cream
1 Tablespoon vanilla
2 cups pecans (or walnuts)
1 Tablespoon cinnamon

Preheat oven to 350. Cream butter and 2 cups of sugar. Add eggs, blend. Add sour cream, vanilla, blend. Sift together flour, baking powder, salt. Fold dry ingredients into wet until just combined. In separate bowl, combine 3/4 cup sugar, pecans, cinnamon. Pour 1/2 batter into greased, floured 10″ bundt pan. Sprinkle with 2/3 cinnamon mix. Add remaining batter and top with 1/3 cinnamon mix. Bake at 350 for 60 minutes or until a toothpick comes out clean.

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Tricks and Treats for Adults

Learn a new cocktail trick at the wine stores this weekend. We’ll be pouring tastes of Crystal Head vodka (the one that comes in a SKULL) and demonstrating how to make a Halloween-themed cocktail. The event is FREE and will take place in the Manhattan wine store on Friday, October 30 from 5-8pm and in the Brooklyn wine store on Saturday, October 31 from 5-8pm.

At Provisions, we’ve got tempting treats that will prevent you from raiding the kids’ candy stock. We just got a delivery of Liddabit sweets – local handmade chocolates including amazing salt caramels and gourmet candy bars like the King Bar made with soft peanut butter nougat sandwiched between a brown sugar-brown butter cookie and a layer of fresh banana ganache, and dipped in milk chocolate. Fresh out of the oven, we’ve also got pumpkin ginger sandwiches (don’t call them “whoopie pies!”) – creamy white chocolate filling delicately spiked with white pepper sandwiched between two spiced pumpkin ginger cookies and dusted with sparkling sugar from local artisanal, inventive bakers Whimsy & Spice.

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Savory Pastries from Colson Patisserie

If the article on autumn baking in this morning’s New York Times had you salivating, here’s a shortcut to your savory pastry fix. We’ve now got goat cheese turnovers and cheddar scones from famed Colson Patisserie. We also have apple turnovers. Colson Patisserie is an off-shoot of the famed Mons, Belgium bakery and they’ve got the flakiest turnovers we’ve had. The goat cheese turnover is filled with red and green peppers and is a great savory breakfast treat, a nice small accompaniment to Daniel’s soups and cut into quarters makes a pretty impressive appetizer for dinner.

Greene GrapeSavory Pastries from Colson Patisserie
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Apple and Peach Crumble

Now that it’s high fruit season, we thought you’d appreciate a reminder of the simple pleasure of a fruit crumble.

The joy our guests had in indulging in this dessert made us feel slightly guilty. We simply had a surplus of peaches and apples. We even had the kids mix the topping.


6 pieces of fruit (we used 3 apples, 3 peaches but you can also use pears, etc.)
1 1/2 cups flour
12 tablespoons butter
2/3 cup of granulated sugar

Cut fruit into 1″ sections or slices. Line buttered 9″ square pan with fruit slices. Combine flour, butter (cold, not room temperature), sugar in bowl. Combine by grinding with fingertips until consistency of coarse sand (or slightly lumpy). Sprinkle flour mixture on top of fruit and place into a 350F oven for 30 minutes or until golden brown on top.

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Early Bird Granola

Talk about Early Bird! Within weeks of debuting her Brooklyn-made Early Bird Granola, Nekisia Davis appeared on the Martha Stewart Show demonstrating how to make her Farmhand’s Blend. Neki says balance between sugar and salt is the key to her delicious granolas. This is luxury granola – though she recommends mixing it into your morning yogurt, we find it rich enough to be a dessert topping or even served on its own as a post-dinner treat. Our kids love it by the handful.

The base ingredients for Early Bird granolas are the same but the Farmhand’s choice recipe has pecans, the Aloha version has macadamia nuts and mango and the Jubilee recipe has dried cherries and pistachios.

Early Bird Farmhand’s Choice Granola

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup coconut chips
1 1/4 cup raw pecans, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt


Preheat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Bake about 45 minutes, stirring every 10 minutes, until granola is toasted. Remove baking sheet from oven and season granola with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

Recipe from Nekisia Davis via Martha Stewart Online

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Rhubarb Reverb

Our first attempt at strawberry-rhubarb pie having ended in a round of rhubarbaritas and rhubarb sodas, we made a second go at it. This one ended in pie.

If you’re looking for a strawberry-rhubarb pie recipe, this is the easiest we’ve found. And it’s unique because it doesn’t use a top crust like most other recipes, which was important because we were kitchen-testing Sherrie’s gluten-free pie crusts to see if they worked for summer pie season. So if you’re going topless this summer . . . wait, no, if your pie is going topless . . . wait, no . . .

Sabrina used Sherrie’s crust to bake a quiche and thought they worked well for savory dishes. We were pleased with the results of our sweet pie. Though the crust is not an approximation of a flaky pie crust, as an edible container for the fruit it worked. Instead of wheat flour, Sherrie’s uses tapioca, which is an ingredient in some pies, so maybe that helps. Note we pre-baked the crust at 350F for 10 minutes before filling and baking, though Sherrie’s doesn’t include that in the directions.

Single Crust Strawberry-Rhubarb Pie

2 pints strawberries, hulled and halved
1 pound rhubarb cut into 1/2 inch pieces
1 cup sugar
1/3 cup flour
single crust

Set oven to 350F. Mix strawberries, rhubarb, sugar and flour in bowl. Spoon into pie shell. Place on baking sheet and bake for about 1 hour or until the center of the pie is bubbly. Let cool on rack.

Recipe adapted from The Rhubarb Compendium

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