happy holidays & pumpkin pie pockets galore

 (photos by Jennifer Hetrick)

As I have been bogged down slaving away over my laptop's keys, for this and that publication, my lil' food-loving blog has taken brief breaths of fresh air, but that doesn't mean I was just writing! As baking is in my blood, I couldn't bare to dismiss this time of year, embracing the best pumpkin recipes I could grasp my hands on.

From milk chocolate chunk pumpkin fluffs and brown butter iced pumpkin cookies, to my personal pumpkin pie pockets sprinkled with raw cinna-sugar dustings (all of which are seen above), I could live forever on feasts of pumpkin-infused platters, and just because Thanksgiving has just passed, I will not conclude my compulsive pumpkin puree-splashed baking sessions any time soon.

raved roadside retro: the jukebox cafe

Jukebox Café—since 1995—has put chrome-trimmed, elvis photo-decked diners to shame. nestled on a bend of south reading avenue, the nostalgic, above-average café celebrates all-day-breakfast in a snappy setting specked with leather-lined turquoise booths, pink countertops, an old-fashioned bubble jukebox, and of course, pin-ups of Marilyn Monroe and James Dean.

Conceptualized by Sandy L. and John E. Hilbert, the area's 15-year-old go-to breakfast, brunch, and lunch spot has been a constant hustle since opening day, when the managing couple premiered their soda shop-inspired eatery to the Boyertown crowds, mashing their love for coffeehouses with the simple structure of a retro diner.

The black-and-white checkerboard-floored space opens everyday, Monday through Saturday, 6 a.m. to 2 p.m., and Sunday, 7 a.m. to 2 p.m., slinging original, luxe updates of fifties comfort food, while celebrating the best of the season peppered through various selections. For example, as fall is prime apple and pumpkin season, items like hot apple stuffed french toast, apple bread french toast, pumpkin coffee, pumpkin soup, and pumpkin pancakes currently line their regularly-updated menu of specials.

 

Previous seasons also followed suit, including their attractive “Peach Mania” roundup as seen this past summer, that roundup, as seen this past summer with fresh slices pressed into sandwiches. 

Family-run and friendly, Jukebox Café also encourages visitors to savor bites at their counter space, available in addition to their up-to-four sleek booths and tables, for an everything-but-the-kitchen-sink omelet or a piping bread bowl flooded with one of their homemade soups, available also in to-go quarts. With well-done mainstays served aside continuously-new varieties, like Hungarian mushroom, tomato bisque, baked potato, italian wedding, and vegetarian chili, this nearby establishment swirls cordial soups on-par with grandma's best.

 

Considering they spout a moniker which marvels in the glory days of sock hops and triple-thick milkshakes, Jukebox Café also trots a classic assortment of burgers, fries, and meat and non-meat eater sandwiches, including melts and BLTs. Proud to not pack any of their menu items with canned creations, the always-fresh ingredients are locally-sourced, including goods found next door at Frecon Farms.

Better yet, if you have come to satisfy your sweet tooth, you may easily slip into a sugar coma. with this step back into the fifties, they bake all of their own perfectly-pinched pies, fruit-topped cheesecakes, traditional sticky buns, and multiple-flavored muffins.

Jukebox Café is no secret, as the lines for weekend brunch attest, and the service—manned by attentive, favorable females—leaves cozy diners dashing to squeeze more and more pop-ins into their wild work weeks.

Jukebox Café is cash-only, located at 535 South Reading Avenue in Boyertown and can be reached by phone at 610.369.7272. Operating hours are as follows: Monday—sSturday, 6 a.m. to 2 p.m. and Sunday, 7 a.m. to 2 p.m. Take-out is available, as well, during operating hours.

 

(Also published on news, not blues. Swing over there to enter yourself for a free slice of pie from the Jukebox Cafe!)

holiday brunch bites at the jukebox

Hands down, my favorite early day eats are from the Jukebox Cafe of Boyertown, Pa. Retro-styled, family owned-and-operated, and low maintenance, the breakfast-and-lunch-only eatery has become a staple in my small town obviously for its simple, yet quirky mid-morning munchies.

While they boost on everything breakfast, from the usual fresh fruit-topped waffles and multi-ingredient omelets, they also encourage every season's best by offering an constantly changing supplement to their already established menu.

For my favorite fall-and-winter time of the year, they embrace all things pumpkin and peppermint, and of course, promote additional turkey-themed meals. The Holiday Benedict, seen above, a rendition of the beloved eggs benedict, is sculpted on two toasty rounds of cornbread, layered with chunks of November's popular bird, and dosed with perfectly-prepared eggs and hollandaise.

The Pumpkin Bread French Toast, seen below, is similar to their wide assortment of fruit-themed stuffed crispy toasts, is crafted around bread loaves they are prepared daily within the establishment, and then smeared with a cream-cheese filling that, with the ideal blending of cream cheese, ricotta, vanilla and cinnamon, it is apparent that a pumpkiny breakfast has never shined as bright as this platter.

Other must-haves of the Jukebox include: Hot Apple French Toast, made with slices of the season's finest apples, coated with cinnamon and baked to perfection and the Crab Benedict, similar to the turkey, but loaded with an addictive serving of amazing soft-shell.

wonderful whoopies, pumpkin-styled.

As thankful as any girl could be this time of the year, I gush at giving thanks to all those who I've rubbed 'bows with in the past year, as well as those I've crossed paths with solely through my delectable 'buds and dainty nostrils -- you are wonderful.

But, furthermore, I'd like to point out that if any holiday could be considered the ultimate celebration for a foodie, it would most definitely be Thanksgiving. In honor of my utmost favorite celebration, I lend the following pumpkin-punched recipe adapted from Brooklyn's Baked bakery because everyone knows this season wouldn't be the same if it weren't for our beloved, delightfully-orange squash.

Pumpkin Whoopies Pies pumped with Cream Cheese Filling

makes 12 sandwiches, double the amount of whoopies if palm-sized

for cookie:

3 cups all-purpose flour (i blend with whole-wheat)

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 T. cinnamon

1 T. ginger

1 T. cloves

2 cups packed brown sugar

1 cup veggie oil (or canola)

3 cups chilled pumpkin puree

2 eggs

1 tsp. vanilla extract

for cream:

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 oz. cream cheese, softened

1 tsp. vanilla

preheat oven to 350 degrees. line two baking sheets with parchment paper.

making the cookie:

in a large bowl, whisk flour, salt, baking powder & soda, cinnamon, ginger, and cloves together and set aside.

in separate bowl, whisk brown sugar and oil together until combined. add pumpkin puree and whisk thoroughly. add eggs and vanilla; mix well.

sprinkle flour mixture over pumpkin mixture and combine well.

drop heaping tablespoon of dough onto prepared baking sheets, 1 inch apart. bake for 10-12 minutes, until cookies crack on top and toothpick inserted in the center comes out clean. let cookies cool completely while you make filling.

making cream filling:

sift confectioners' sugar into medium bowl. in electric mixer, beat butter and cream cheese until well-combined and fluffy. add the sugar and vanilla to butter and cream cheese. don't overbeat, or cream will loose its structure.

assembly:

drop the filling on the flat side of the cookie and place another cookie on top. put the completed whoopies in the fridge for about 30 minutes to firm up before serving. whoopies will keep for 3 days.

a fall flavored harvest pizza

Once the month of September draws near (heck, even late August), I can't help but embrace the autumn season with open arms. Although these scrawny, hungry fall arms may appear to the average daily chomper as already overdoing it with the fall flavors, I honestly consider, is that possible?

Recently, B had anxiously arrived at the idea of an autumn pizza. Sprinkled with the always-addicting pumpkin pie spice, swirled sweetly with some pumpkin puree, and plopped with an overabundance of fresh fall vegetables, it was obvious that such a light bulb in the beau's brain was something that could not be ignored. Taking an old recipe we had from a healthier alternative to Auntie Anne's pretzels, we tackled the challenge of converting the season's best tastes into a doughy and satisfying suppertime sphere of freshness.

Whole Wheat Pizza Crust

makes 1

1/2 cup warm water

1 tablespoon yeast

1 teaspoon honey

1 1/4 cup milk

1/2 stick butter

1/4 cup honey

2 teaspoons salt

3 teaspoons pumpkin pie spice (or, an even amount of allspice, nutmeg, cinnamon, ginger)

4 cups whole wheat flour

In a large bowl, mix warm water, yeast and honey. Stir together and mush around the yeast. Let sit.

Melt the butter in a large saucepan. Add to honey, salt and milk to pan, and heat to 120 degrees.

Pour milk mixture into yeast mixture and stir. Then, add flour to mixture, a cup at a time (add more flour if needed). Sprinkle in pumpkin pie spice. Knead dough for 5-10 minutes and when able to roll into ball, plop it into a bowl. Cover and let it rise for 1-1 1/2 hours.

Pull the dough out of the bowl and knead for a few times to release the air. On a floured surface, roll wad of dough into desired size and shape of your soon-to-be-made pizza. Set aside.

Select a colorful assortment of fall veggies (see above: green and yellow zucchini, and butternut squash) and to be chopped and placed attractively atop your sauce and smoked cheeses.

For the pizza's sauce, take 8 oz. of tomato sauce and whisk with 8 oz. of pumpkin puree. The saucy blend will appear a gorgeous burnt-orange.

Assemble the sauce, choice of cheese (we selected a mozzarella-and-smoked provolone blend) and chopped fall vegetables atop the pumpkin-spiced crust. Bake at 350 degrees for 20-25 minutes until toppings are browned and crust appears crispy.

The result: A seasonally-appetizing dinnertime crunch that's accented fall flavors may have you never again craving a cheesy Sicilian snooze.