Ingredients

Brownies

• 200 g dark chocolate
• 150 g butter
• 150 g sugar
• 3 eggs
• 80 g flour
• 1 pinch of salt
• 1 tsp vanilla (optional)

Instructions

1. Preheat the oven to 350°F (180°C). Grease a Remy Olivier Diamond square pan or line it with parchment paper.
2. Melt the chocolate and butter together in a Remy Olivier Total Clad Saucepan over low heat, stirring occasionally to get a smooth mixture. You can also melt them in the microwave in 30-second intervals, stirring between each interval.
3. Add the sugar to the melted chocolate-butter mixture and mix well.
4. Incorporate the eggs one at a time, beating well between each addition. Add the vanilla.
5. Add the flour and salt and mix just enough to incorporate the flour, without overworking the dough. This will keep the brownies soft and moist.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for about 20 to 25 minutes. The brownie should be cooked on the edges but still slightly gooey in the center. A toothpick inserted into the center should come out with a few moist crumbs.
8. Let it cool in the pan. Using a round cookie cutter, cut the brownie.

Ingredients

• 4 tbsp olive oil
• 2 tbsp butter
• 2 yellow onions, finely chopped
• 2 cups chopped carrots
• 6 tbsp tomato paste
• 4 tbsp red curry paste
• 6 garlic cloves, minced
• 2 tbsp minced fresh ginger
• 1 ½ tsp kosher salt
• 1 tsp pumpkin pie spice
• 1 butternut squash
• 8 cups (1 quart) vegetable broth
• 1 can of coconut milk
• 1 to 2 tbsp maple syrup
• 4 tsp lime juice
• 1 tbsp Sriracha
• Red chili oil
• Optional garnishes: toasted pumpkin seeds, cilantro, green onions, pomegranate seeds, chili oil, chili peppers

Instructions

1. Turn on the thinkkitchen Quickpot to the Sauté mode. Add olive oil or butter, then sauté the onion and garlic with the spices for 2 to 3 minutes until they are tender.
2. Add the butternut squash and carrot. Season with salt and pepper.
3. Pour in the vegetable or chicken broth to cover the vegetables.
4. Place the lid on the thinkkitchen Quickpot and lock it. Select the Pressure Cook mode and set it for 20 minutes.
5. When cooking is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
6. Use the thinkkitchen Pro-Blend Hand Blender to puree the soup until smooth and creamy. If you prefer, you can also transfer the soup to a blender.
7. Add the coconut milk, maple syrup, and Sriracha, and garnish with fresh herbs or pumpkin seeds. Drizzle some chili oil and serve the soup in the Sandstone Salad Bowl.

Ingredients

Croutons

• Mini sourdough baguette, sliced
• 1 tbsp olive oil
• 1 tbsp honey

Dressing

• 1 egg (egg yolk only)
• 4 peeled garlic cloves
• 4-6 oil-packed anchovies
• 1 ½ tsp Dijon mustard
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp sherry vinegar
• ¼ tsp freshly ground black pepper
• A few drops of Tabasco sauce, to taste
• ¾ cup extra virgin olive oil

Salad

• 1 head of romaine lettuce
• ⅓ cup Parmesan shavings
• 1 lemon, cut into wedges for serving

Instructions

Croutons

1. Preheat the oven to 300°F.
2. Prepare a mix of oil and honey in a separate bowl.
3. Use the thinkkitchen Scarlet Cutting Boards to slice your bread at an angle into 1/8-inch slices.
4. Arrange the slices on parchment paper and brush your mix on the bread.
5. Bake for 5 minutes, then turn all the slices and bake for another 3-4 minutes.
6. Remove from the oven and set aside.

Dressing

1. Separate the egg yolk from the white. Place the egg yolk in the Dana Compact Food Processor with garlic, anchovies, Dijon mustard, lemon juice, vinegar, pepper, and Tabasco sauce.
2. Blend on high speed until all ingredients are fully incorporated.
3. On medium-high speed, slowly add the oil in a steady stream, to create an emulsion, into the yolk mixture.
4. Blend until all the oil is incorporated and the dressing is thick and creamy.
5. Makes 1 ½ cups total. Use ½ cup for the salad and refrigerate the remaining dressing. It will keep for one week.

Assemble

1. Cut the romaine leaves into bite-size pieces and place in the Silo Acacia Wood Salad Bowl.
2. Use the thinkkitchen Electric Salad Spinner to spin and dry the romaine before assembling.
3. Top the salad with toasted bread and Parmesan. Serve immediately with lemon wedges.

Ingredients

• 3 large Bosc pears, cut in half lengthwise, seeds and core removed with a melon baller
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste
• 3 oz of ashed brie or blue cheese, crumbled
• ⅓ cup of walnuts, chopped
• 4 sprigs of fresh thyme
• 5-6 leaves of fresh sage, chopped
• 2 tbsp of honey, plus some pieces of honeycomb
• Fleur de sel

Instructions

1. Preheat the oven to 400°F (200°C). Place the pears cut side up in the Casserole Storm Remy Olivier.
2. Drizzle olive oil over the pears and season lightly with salt and pepper.
3. Turn the pears over, cut side down.
4. Bake the pears for 15 minutes.
5. Remove the pears from the oven and turn them over to be cut side up.
6. Fill the cavities in the pears with the brie cheese or blue cheese, walnuts, and thyme.
7. Place the pears back in the oven and bake for another 10 minutes, until the cheese melts.
8. After baking, transfer the baked pears to a serving platter and use the Syrup Jar with Spout to drizzle honey evenly over the pears.
9. Use the thinkkitchen Herb Stripper to quickly remove thyme leaves from their stems, saving you time in preparation.
10. Finish with a light pinch of fleur de sel and additional sprigs of thyme and sage.

Ingredients

• 300 g of goat cheese
• 170 g of cream cheese
• 2 tsp of cinnamon
• 3 tbsp of honey, plus extra for garnish
• 1 ½ cups of pecans chopped, divided
• ½ cup of dried cranberries
• ½ cup of minced fresh parsley
• 1 tbsp maple syrup

Instructions

1. In a large bowl, use your thinkkitchen Nola Hand Mixer to beat together the goat cheese, cream cheese, cinnamon, and honey until light and fluffy. To save time, use the thinkkitchen Kanji Glass Food Processor to chop ½ cup of pecans. Add ½ cup of chopped pecans and fold to combine. Set aside.
2. In a frying pan, toast 1 cup of pecans with 1 tbsp of maple syrup.
3. Line your countertop with parchment paper. Toss together the remaining pecans, dried cranberries, and parsley in the center of the parchment paper.
4. Using a large cookie scoop, scoop out one round of cheese filling and toss it in the cranberry/pecan mixture. Continue until all truffles have been rolled in the coating.
5. Refrigerate the cheese balls until ready to serve. You can make these up to three days in advance; just make sure to store them in an airtight container in the refrigerator.
6. Drizzle the truffles with honey, if desired. Serve with crackers, croutons made from baguette bread, or as is with a toothpick (or pretzel stick)!