Giving Thanks

It is the month to give thanks. I must give a huge tip of the witch hat to Oprah who put a Fat Witch Baby in her VIP bag for her tour, The Life You Want. Many attendees have called to say how much they like the brownies. Everyone was charming and friendly, thank you! There are two more tours in November, one in Seattle and one in San Jose.

The fall is my favorite season. Perhaps it’s because there’s a cool breeze behind me when I’m on my broom. There is nothing more fabulous than looking down at the gorgeous colors. You might be surprised how many trees we have in NYC! Here’s some of the foliage of Central Park – who wouldathunk right in the middle of Manhattan there are trees old enough to show off leaves like these?
fallfoliageOur busy season at Fat Witch starts in the fall with folks craving a personal chocolate treat and also wanting to send a sweet gift. Then it gets wild from mid-November to just before Christmas. So if you are thinking of using Fat Witch as your corporate or personal holiday gift – get your order in soon! You can pick a future ship date.

FAQs about December might be helpful.  We bake thousands of brownies each day, but the sooner we have your order, the better.

browniesEnough about The Witch, let’s get back to you. What are you serving for Thanksgiving? Oh, I’m not talking about the traditional protein/carb bonanza, I’m asking about dessert. I’m hoping you’ll make brownies and bars part of your Thanksgiving tradition. </:)

Of course everyone does a pumpkin pie. Even if you purchase one, you‘ll want to dress it up with whipped cream. Please make the whipped cream from scratch and add some flavoring! Here’s what I do: I buy one of those small containers (a little more than one cup) of heavy whipping cream and pour in a bowl. I get out my hand-held mixer and go to it. I add a couple of drops of vanilla extract. If you want it sweeter, sift in some confectioner’s sugar (start with less than one teaspoon and add to taste). Whip until peaks form; it usually takes 5 minutes. Do this just before serving. One small container makes 12 healthy dollops to garnish slices of pie.

whippedcreamDo you know that Black Friday goes back to the Depression Era and Franklin Roosevelt’s presidency? Just like now, but without the media marketing, it was developed to encourage people to go out and shop. We’re old-fashioned and love the concept. We’ll be open for a few hours on Thanksgiving morning, but come and see us on Friday, November 29! Our store is located inside Chelsea Market in Manhattan on Ninth Avenue between 15th and 16th Streets. We often have samples for tasting up until 5pm. We’ll be open from 9am to 9pm.

storeBesides having traditional pumpkin pie with your artisanal whipped cream, you might want to bake a delicious dessert to bring to the party (even if it’s your own). Here’s our Pecan Bar recipe below.

The Witch

PecanphotoPecan Bars

Crust Ingredients
1 cup unbleached all-purpose flour
¼ teaspoon baking powder
1 teaspoon salt
1/3 cup loosely packed light brown sugar
7 tablespoons unsalted butter almost at room temperature, cut into even-sized pieces
¼ cup chopped pecans

Filling Ingredients
4 tablespoons unsalted butter
½ cup loosely packed light brown sugar
1/3 cup light corn syrup
2 teaspoons pure vanilla extract
¼ teaspoon salt
1 large egg
1 ¾ cups chopped pecans


1)      Grease a 9” x 9” baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 degrees F.

2)      For the crust, measure and mix the flour, baking powder, salt and brown sugar with a fork in a large bowl. Add the butter, one piece at a time, mixing until well combined. Stir in the ¼ cup of chopped pecans.

3)      Spread the mixture evenly on the bottom of the prepared pan. Use your fingers to tap down. Bake for 15 minutes until the crust is golden and the edges pull slightly from the side of the pan. Remove the pan from the oven and set aside.

4)      For the filling, melt the butter in a small saucepan over low heat, stirring frequently. Set aside to cool. Mix the brown sugar, corn syrup, vanilla and salt in a medium-sized bowl. Stir in the cooled butter and mix until just combined. Add the egg and mix until well blended.

5)      Pour the filling over the hot crust and sprinkle the pecans on top. Bake for 20 minutes or until the top is brown and small cracks form on the surface.

6)      Remove the pan from the oven and let cool on a rack for 2 hours. Cut just before serving (and top with whipped cream!).