Classic Pumpkin Pie with Bourbon Whipped Cream

In my arsenal of recipes, I have a few favorites when it comes to a basic pumpkin pie. First and foremost, I am a huge fan of growing pumpkins in the garden and using fresh pumpkin puree in any pie recipe. That being said, for some reason I don't always get a good turnout when it comes to growing pumpkins (or I am plain lazy) and resort to the canned stuff. You can definitely taste a difference, though, and of course when you grow your own you know where the stuff is coming from.

Next, I need to confess that I am a lover of simple, basic pumpkin pie recipes. No flashy stuff here (although the streusel topping is yummy). Give me a good, solid pie crust recipe and fill it with a traditional pumpkin pie filling any day. One of the recipes I return to again and again is the Eagle Brand pumpkin pie recipe. Yes, I'm referring to the one on the back of the Eagle Brand Condensed Milk can that most of us grew up with. Now before you start harping on me for not having ingenuity, let me defend myself by saying if it ain't broken, don't fix it. That is a great basic pumpkin pie recipe and given the pie dough used, it can become even better.

For most of the big holiday dinners this year, this is the pie I contributed and always with success. The bourbon whipped cream is what makes this pie shine, although any type of whipped cream or topping will work. I've swapped out the bourbon for rum or even frangelico before and simply loved it. I've tried this pie with store bought, ready to bake pie crust, with homemade ground hazelnut crust, with streusel topping, with chocolate mixed into the recipe. You name it, I've likely doctored up this recipe trying it once upon a time. And the basic core of this pumpkin pie never does me wrong. So I encourage all you budding pie makers to jump into the pool with this recipe and see where it takes you. Happy holidays! Nom nom nom...

Classic Pumpkin Pie Recipe with  Bourbon Whipped Cream
Adapted from: Eagle Brand Pumpkin Pie & Bourbon Maple Whipped Cream

• 1 (15 oz) can of pumpkin puree
• 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice 
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

• Bourbon Whipped Cream
• 1 1/4 cups heavy cream, very cold
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
• 1/2 to 1 teaspoon vanilla extract 
• 2 tablespoons Grade B maple syrup
• 1 to 3 tablespoons bourbon

Combine the cream, vanilla seeds, vanilla extract, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form. Scoop dollops onto individual pieces of pie. 

Holiday Travels: Key West

When the opportunity arose for me to steal a few days in Key West, FL around the holidays, I jumped on it. Nearly 20 years had passed since my last visit to the quirky island and I needed no more coaxing to return than an airplane ticket and the lure of sunshine. Hence I found myself recently in the Conch Republic.

For any of you who haven't been in recent years, it's more or less the same. Just more developed (like everywhere else in the world). The island now boasts more incoming and outgoing flights, a large shopping center, more hotels and inns, more eateries, more, more, more. But the general laid back vibe is still present, and the sun is still shining bright, and the sunsets are still just as amazing. And you can still find at the local watering hole a few kids who moved down to the island in hopes of stepping away from real life and never left.

Not waiting to be bombarded by the annoying hotel crowd, I opted for a quiet stay at a local B&B: the Atlantis House. What a pleasant surprise! A locally owned and family run small B&B located close to the beach and within easy walking/biking distance of the main drag, the Atlantis House was a fantastic stay.

The property had two beautiful suites, both with in-room jacuzzi tubs, free bike rentals, a stellar patio to sit and enjoy a mellow island moment, and I was fed some of the best baklava and key lime pie of my life. If you are heading to Key West, STAY HERE. You can send me a postcard later in thanks.

And being the foodie fanatic I am, I ate my way around the island. One of my first stops: Lupita's. Filling, simple, delicious, Lupita's was a wonderful tucked away spot for some traditional Mexican food and cokes. This was the perfect place to go for an inexpensive feast that was easy on the wallet. Their salsa was muy delicioso.

Another spot I sampled: Banana Cafe. This establishment is on the main tourist drag, had a lot of hype about it's awesome breakfast (especially eggs benedict), and was recommended through a few foodie sites. Honestly, I wasn't blown away. The food was good, but not great and not worth the hype in my book. They managed to get my order wrong, but promptly fixed it, and just didn't seem to have their act together as there was a lot of staff discussions going on (constantly). A few orders at nearby tables also appeared to be wrong and it took a long while to get our dirty plates cleared (pet peeve in my book) as well as our check. Would I go back? Eh, probably not. But you should try it for their crepes - they are also supposed to be amazing. And the view from the upstairs patio is wonderful for people watching.

The shining gem of all the food sampled: Santiago's Bodega. I had sworn I had taken a ton of pictures of the many (many!) tapas plates I sampled, alas I was too busy eating as I don't have a single one. I tried their beef carpaccio, prosciutto wrapped goat cheese stuffed figs, beef short ribs, pork skewers (heavenly), patatas bravas, and more. Everything was outstanding. What I also managed to find was a bottle of some of the best tasting wine of my life. Along with this, I met wonderful patrons at the tables next to me as I devoured some of the best tapas to pass my lips. Santiago's was outrageously good! And well worth every penny spent. I would return in a heartbeat and likely eat a meal there once a day on my next Key West journey.

And last but not least, I made a point to swing into Havana 1 for a little authentic Cuban food. After a delicious meal of roast pork which melted in my mouth and some of the best plantains ever, the owners treated me to some homemade flan (complete with a chocolate sauce rose). Needless to say I was blown away by the food!

And for anyone wondering, they still have flocks of wild chickens running about. Of course being the former chicken lady I am, I chased them about for a few good shots. Enjoy!

Local Eats: Fig Bistro

By and large I miss my happy hours. You may have heard me complain about how North Carolina has something against happy hours in the past (complete BS, I say) and you will again. Happy hours are the quintessential time to unwind after work and socialize with pals. Banning them throughout an entire state seems like a good waste of tax dollars and time, but NC seems to have its own methodology for doing things. Anyway, back to the point here, if there were happy hours in this state I would spend nearly all of them at Fig.

Fig is a gem. One of the first places I ever ate at in Asheville and outstandingly one of my favorites, the restaurant always delivers quality food and a wonderful environment. Self proclaimed intimate neighborhood restaurant featuring casual interpretations of New American and French cuisine, Fig is an amazing place to grab a quick bite, business lunch, spiffy dinner or even just appetizers at their lovely bar. I've spent a good deal of time at their bar enjoying meals and can attest to its awesomeness.

Not too long ago, the local paper did a write up on Fig and did an interview with the lovely owner, Traci. In it she spoke of her desire to present French inspired dishes in an unhurried atmosphere borrowing from a Paris brasserie. In my opinion, she is spot on the mark! Next time you are in the mood for a delicious bottle of vino or maybe a sampling of delicately flavored mussels or even a pork schnitzel, head to Fig. Make sure to save room for dessert! And their delicious ice wine...mmm, I love dessert wines. Enjoy!

Boston Cream Pie Cupcakes

To bake or not to bake? That is the question most of us avid bakers face, especially during the holidays. When it became apparent I would be the lead baker for Thanksgiving dinner, I quickly set about trying to find stellar, deliciously tasting desserts to serve my family. Poking around the intronets I discovered a lovely blog called A Bit of Bees Knees and an awesome recipe for morphing boston cream pie into cupcakes. Who doesn't love cupcakes AND boston cream pie?!

Along with a basic pumpkin pie, I decided to go the boston cream pie cupcake route for our Thanksgiving Day dessert spread and am definitely happy I did. These cupcakes were amazing! Everyone who sampled one wanted more. The filling made these cupcakes extra special and the flavor was spot on.

My only change included using instant vanilla pudding as opposed to cook and serve, which didn't appear to make any big difference. Using this recipe and the vanilla pudding box instructions for pie filling as guides, I was easily able to assemble the pie portion of these cupcakes (and shovel a little pudding into my mouth in the process). If you are questioning what to make to accompany your next holiday dinner, try these babies out. Buon cibo! Buone Feste!

Boston Cream Pie Cupcakes
Borrowed from: A Bit of Bees Knees

Cupcakes

2 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp each baking powder and salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups sugar

3 large eggs

2 tsp vanilla extract

1 cup buttermilk

Filling

1 package (3 oz) isntant vanilla pudding

1 1/4 cups milk

1/2 tsp vanilla extract

Chocolate Glaze

8 oz semisweet chocolate, chopped

1/3 cup each sugar and water

3 Tbsp unsalted butter, softened

Heat oven to 350ºF. Line 18 muffin cups with paper liners.

In a bowl, whisk flour, baking soda, baking powder and salt until blended.

Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.

With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

Prepare pudding as package directs, using 1 1/4 cups milk and the pie instructions on the box for guidance; cover surface directly with plastic wrap and refrigerate until cold.

Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.

Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top. Set in the fridge for half an hour to let the chocolate set up. 

Three Years of Baking

Really?!? Three years?!?! I am astonished that much time has passed since I started a little hobby blog for baking and turned it into a life-long passion.

Somewhere in the beginnings of this blog, I had some far-fetched idea that I would make a go at being a caterer (again). I even did some small time work when I lived out west, making cookies and baked goods for friends and family and the occasional big client, only to realize that I don't care if I make money baking. I simply and wholeheartedly love to bake and feed people. Easy as that (pie).

Three years later, and many dozens of recipes down the road, and here I am. Still baking. Still sharing what I make with those of you willing to read my little quips and comments. Still loving to play hostess and throw foodie fests and feed those I adore.

I am not sure what the future holds for me or Panda le Chef's corner of the world, but I promise you this - it will be a tasty little corner.

Three cheers to foodie pals! Much love and light from here. Hope to see you again in a three years and celebrate! Enjoy!!

Easy Buttermilk Biscuits

Let me let you all in on a little secret - baking isn't hard. Truly. Baking is half science (this + this + this = that) and half art form (creativity and letting your baking flare shine). I usually instruct my first time bakers to stay in the shallow end of the pool and try something simple for their first go-round. For instance, biscuits! Anyone who claims that biscuit making is a hard thing is crazy, or lazy, or both. Making biscuits is easier than making chocolate chip cookies!

Besides the ease factor, buttermilk biscuits are a wonderful accompaniment to nearly any meal. They make great leftovers and last for days in an airtight container. And they are fabulous for making little breakfast sammies (cheese, fried egg, bacon...goodness happening there). I encourage any of you who may have been following my blog yet apprehensive about jumping into the baking world to give their first shot at baking a go with this recipe. I promise you won't regret it!

Easy Buttermilk Biscuits 
Adapted from: Kid Cultivation 

• 2 cups flour
• 4 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. salt
• 4 tbsp. cold butter
• 1 cup buttermilk, chilled

Preheat oven to 450 degrees

Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in the butter using a pastry cutter or two forks until the dough resembles course crumbs. Sometimes using your hands works best. Make a well in the center, pour in the chilled buttermilk. Mix only until the dough comes together. No more than absolutely necessary.

Turn the dough out onto a floured surface. Knead 5-6 times and press to a 1-inch thickness all around. Cut out biscuits with a 2-inch round cutter or use the rim of a glass near the size of the biscuits you want. Place biscuits on a baking sheet so their edges just touch. Reform dough and repeat.

Bake until fluffy and light golden brown, about 15-20 minutes. Watch the bottoms to make sure they don't brown up too fast. Serve warm with more butter, jam, or garlic chive butter. 

Variations on this receipt can include adding your favorite herb or spice to the dough, flavored sea salts, or even adding garlic and cheese to the recipe. 

Food Blogs & Search Engines - Choo Choo!

A few weeks ago I caught a cold. Not just any cold, but the mother of all colds. Or so it seemed. It lasted the usual few weeks, migrating from its original source in my head to my poor tightened lungs. Lucky me, I was blessed traveling whilst sick, which doesn't normally bode well for my head cold. By the end of a head cold flight, I'm often begging for reprieve from the aching torture. Bloody Marys immensely help. This one is a favorite of mine from TNTs in Peoria, IL.

And a few weeks pass, presto, panda is back! A bit jet lagged and with sleep still in my eyes, but I made it. The down time did allow me to do plenty of research for my annual cookie trays (squeeee!). From the looks of it, this holiday season is shaping up nicely around our kitchen.

With a gazillion reasons to bake, cook, saute, sugar, freeze, whip up or other form of motion involved with your food making upon us, let me share a few of my favorites when it comes to food research. I often peruse the following list of fabulous foodie blogs and way stations.

Smitten Kitchen

Give Me Flour

Sassy Radish

Sabrina Sue

Evil Shenanigans 

Une Gamine das la Cuisine 

In addition, I highly insanely seriously recommend FoodGawker. It is a pretty awesome app as well as website dedicated to assembling the best and brightest food blog postings in real time fashion (or as a search feature, or random gathering of awesome recipes, or...you get the picture). Another fabulous find is PunchFork. For what FoodGawker doesn't catch, PunchFork does. And last but not least, the good old standby Food Blog Search. Enjoy!!

Recipe WishList

Well, I bet you noticed I haven't been around much lately. I tend to do that from time to time. Too much travel, or as most recently too much sickness, keeps me busy and I don't get to post as much as my foodie urges press me to. Believe me my inbox is full with ideas for future baking endeavors and the 2012 cookie trays, however any actual time spent in the kitchen has been close to nothing. Don't fret, I will return here shortly in full baking form! And yes, that is a peakcock...just a random bird I was blessed in spending the afternoon with on my recent travels.

In the meantime, check out my wishlist of recipes to whip up as soon as my two feet stay on the ground (and out of bed) long enough to bake something decent. They are a mishmash of various recipes, derived from many hours spent (uselessly) researching new and fun ways to put food into my mouth. Hopefully you will see a few of these soon!

• Butterfly Whoopie Pies
• Cranberry Orange Rugelach
• Lasagna Bolognese 
• Jam Filled Banana Cupcakes with Peanut Butter Frosting
• Cranberry Noels
• Chocolate Roll (a.k.a. giant yodell)
• Bacon Jalapeno Cheese Roll
• Piggy Print Cookies (Maple Bacon Chocolate Chip Thumbprints)
• Stuffed Apples with Sage Filling
• Enchilada Cups

Local Eats: The Isis

Asheville is definitely a smallish town who thinks it's a big deal (the whole Ashevegas thing is hysterical being a once upon a time true Las Vegan myself). And rightfully so that A-ville should think it's hot stuff. There's a lot going on here these days, with a huge influx of new eateries and restaurants to enjoy. Actually a new place just opened up not too far from me, and thanks to it's beautiful facade I have been dying to try it out. Welcome to The Isis Restaurant.

Located in West Asheville (which is where all the scenesters are popping up), The Isis is both a venue hall and eating spot, having undergone a major renovation from being a movie theater which last showed a flick in 1957. As with all new restaurants, they are still working out the kinks, but I have hope for this joint.

The food was good, not overly memorable, but the presentation was beautiful. The location, the gorgeous renovated building, and the wine list are what will have me returning soon. There is also an amazing patio area, stage where they will eventually have live music, and a fun bar area which I have yet to explore.

If North Carolina would get rid of it's lame no happy hour law, this would likely become one of my favorite spots for happy hour. Their beer list is also equally impressive. Swing on in and give The Isis a try!

Pumpkin Cream Cheese Muffins

It's my birthday! Squeeeeee! And to celebrate, I bring you Pumpkin Cream Cheese Muffins for your daily pleasure. Finger-licking goodness right here.

Continuing on with my pumpkin recipe craze, I recently made these when I discovered I needed to use up both some pumpkin puree and cream cheese about to expire in the fridge (I am a very opportune baker, you know).

After researching high and low, I decided to base my recipe off of one featured on Naturally Ella. The receipt itself had a complete overhaul, adding extra spices, changing how the wet and dry ingredients are combined, and of course adding extra love. These muffins are great for breakfast or as a mid-day treat. If you happen to be carving a pumpkin, save any of the fleshy meat from inside and make a batch of Pumpkin Cream Cheese Muffins!

And to leave you all with a bit of glee, here are a few fun shots from last year's epic bday celebrations - 2011 Awkward Prom. Prost! Genatzt! Cheers!

Pumpkin Cream Cheese Muffins
Adapted from: Naturally Ella 

• 1 1/2 cup unbleached all purpose flour
• 1/2 tsp each: cinnamon and nutmeg
• 1/4 tsp each: ginger and pumpkin pie spice
• 1/8 tsp allspice 
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1/3 cup brown sugar 
• 1/3 cup white sugar
• 2 eggs, room temperature 
• 1 can pumpkin puree

Filling:

• 4 ounces whipped cream cheese
• 1/4 cup white sugar
• 1 tablespoon milk
• 1 tsp vanilla extract 
• Topping:
• 2 tbsp sugar
• 1 tbsp cinnamon

Preheat oven to 350 F. Line a muffin tin with paper liners or grease. 

In a small bowl, whip together filling ingredients and set aside.

In a large bowl, combine dry ingredients for the main part of the muffin and stir to combine (flour, spices, salt, baking soda). 

In a separate bowl in your mixer, beat the butter for 1 minute. Next add both sugars and continue to combine. Follow by adding the eggs one at a time and finish with adding the pumpkin puree. Gently stir the dry ingredients into the wet ingredients, being careful not to over mix (a few lumps are still okay.) Fill each muffin tin half full with the batter. Then spoon a teaspoon to tablespoon of the cream cheese mixture on top, and finally finish with the remaining batter (if you don’t cover all the cream cheese, don't worry, it makes the muffins look more marbleized). Sprinkle with cinnamon and sugar.

Bake for 20-25 minutes or until the muffins springs back when you press lightly. I also rotate halfway through so that the muffins bake evenly. Let cool for a few minutes in the pan, then transfer to a wire rack and finish cooling. Make sure to store in an airtight container, preferably in the fridge if not eaten immediately due to the dairy in these babies. 

Pumpkin Chocolate Chip Bundt Cake

Pumpkin season is here! And to celebrate, besides eating my weight in pumpkin this month, I plan to share a few new recipes I have fallen in love with as well as a few oldies but goodies from my baking files. Now, I will always encourage folks to grow their own pumpkins and for a number of reasons: they are fun to grow, you'll have a good source of carving and baking pumpkins, and it's farm to table. However if you are like me and have had one heck of a ride with 2012, you likely didn't have time to successfully plant pumpkins (we tried a Japanese variety but didn't get any fruit). If you grew your own pumpkins this year, then this recipe will be a good excuse to use up some of that puree you've likely made. If not, grab yourself a can of pumpkin puree from the store and get baking.

I discovered this receipt through Averie Cooks, and damn did it look gooo-ooood upon initial discovery. Pumpkin meets chocolate in a baked good form - who wouldn't love that?!

I made a few changes to the original receipe, such as using non-fat greek yogurt in place of sour cream, omitting the butter extract, using bittersweet chocolate chips, and adding more spices such as pumpkin spice. The end result was delicious! Next time around I may try to slip a little rum into the batter, or possibly a wee bit more into the ganache. Enjoy!

Pumpkin Chocolate chip Bundt Cake with Chocolate Ganache
Adapted from: Averie Cooks 

For the Cake

• 2 eggs
• 1 cup canned or fresh pumpkin puree 
• 1 cup granulated sugar
• 1/2 cup canola or vegetable oil
• 1/4 cup non-fat greek yogurt
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp allspice
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• pinch salt
• 1 cup bittersweet chocolate chips

For the Chocolate Ganache (microwave-friendly)

• 2/3 cup bittersweet chocolate chips
• 1/4 cup cream or half-and-half
• 1/2 teaspoon vanilla extract
• 1 tsp rum 
• 1 tsp mocha coffee 

Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan with cooking spray or grease and flour the pan; set aside. In a large bowl combine eggs, pumpkin puree, sugar, oil, yogurt, vanilla extract, all the spices and whisk to combine until mixture is smooth and silky.

Add the flour, baking soda, salt and stir until just combined (don’t overmix or the gluten will over-develop and cake will be tougher). Fold in the chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula if necessary and give it a slam on the counter to release any air. Bake for 38 to 42 minutes, or until top has set (it may crackle, this is okay) and is golden or a cake tester, toothpick, or blade of a knife comes out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test). Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.

To make the Chocolate Ganache, Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla, alcohol, coffee, and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite viscous and drippy.

Cake will keep for up to 5 days in an airtight container at room temperature or in the refrigerator.

Bringing It Back: Oatmeal Chocolate Chip Cookies

Guess what's nearly here?? No, not Christmas or the holidays. No, I'm talking about cookie season. Yay! Just a few months away from my annual cookie tray extravaganza (i.e. baking as an endurance sport). Usually the annual cookie tray requires a few months of cookie tryouts, however this year has found me too busy for sample batches (work, living, instant family, etc.). Instead I am going to start this year's cookie tray with a good solid cookie from my baking arsenal - my Oatmeal Chocolate Chip Cookies.These babies are going to be making a comeback appearance, by popular demand. Their secret - the food processed oats that make these both chewy and crispy at once. Make sure to keep an eye on them when they are in the oven so as not to allow them to get too crispy. And stay tuned for more additions to the 2012 cookie trays!

Local Eats: The Pump Cafe

The world has a funny look to it when in the midst of a hectic travel schedule, as if wearing hue colored glasses. I certainly felt this way this past week as thousands of miles passed beneath my feet. I went here, there, and every damn crack in between. I can safely say that if anyone told me I could give up driving and flying for a good long while I'd likely thank them for it. Anyhoo, one of the perks of being the road so much is getting to try new foodie establishments.

Near the beginning of my adventures, I had the opportunity to visit the Pump Cafe in Springfield, OR and was pleasantly surprised at the good eats happening here. Nom, nom, nom. The breakfast was filling, hearty, and delicious - that's winning in my book. Needless to say this joint met my standards as a hangover establishment.

The place has a wonderful feel to it, country farm americana, with endless cups of good joe. The place seems to always have a bit of a crowd, but everyone is super sweet and very mellow in their quest for good food. Their counter bar is quite a favorite with locals, from what I hear.

The food was beyond scrumptious and is definitely within the definition of family style. Huge plates for huge appetites, no one goes home hungry from here. Next time you have a hankering for brunch and are near Main Street, Springfield, make sure to give the Pump Cafe a try. Enjoy!