Ed “Monkey” Ellis of Candia and Kim Ricard of Concord are the owners and founders of Monkey Time Bakery (177 Deerfield Road, Candia, 483-0220, find them on Facebook), a gift shop and homestead bakery offering a variety of specialty treats by order, like lemon bars, cinnamon rolls and carrot cakes. Originally from Newark, Delaware, Ellis has been in the Granite State for a decade. The bakery is housed in the front of his Candia home, in the former space of a general store. Requests for special orders are accepted through Monkey Time Bakery’s Facebook page, with pickups by appointment.
What is your must-have kitchen item?
EE: I just got a Bosch Universal Plus mixer that is phenomenal.
KR: My KitchenAid stand mixer. It makes cooking from scratch fast and easy.
What would you have for your last meal?
EE: Lasagna.
KR: Chicken Parmesan, fettuccine alfredo style.
What is your favorite local restaurant?
EE: In Candia, Cello’s [Farmhouse Italian] or Town Cabin [Deli & Pub]. I also like Tuckaway [Tavern & Butchery] in Raymond and Umami [Farm Fresh Cafe] in Northwood.
KR: The [Franklin] Oyster House in Portsmouth, Umami [Farm Fresh Cafe] in Northwood and Cello’s [Farmhouse Italian] in Candia.
What celebrity would you like to see ordering from your bakery?
EE: Puddles the Clown [entertainer and singer Mike Geier] of Puddles Pity Party.
KR: Rachael Ray.
What is your personal favorite thing that you’ve ever baked?
EE: I really like apple dumplings. They are easy and the reward you get with the flavors is phenomenal.
KR: That is a tough one. I would say Texas sheet cake or carrot cake. I love chocolate and the frosting on the Texas sheet cake is divine.
What is the biggest food trend in New Hampshire right now?
KR: Gourmet burgers.
What is your favorite thing to cook at home?
EE: Steak tips, either on the grill or broiled.
KR: Pizza, hands down, with [the] crust and sauce made from scratch.
Classic peanut butter cookies
From the kitchen of Ed “Monkey” Ellis and Kim Ricard of Monkey Time Bakery in Candia
1 cup firmly packed brown sugar
1 stick butter, softened
½ cup peanut butter, any kind
1 egg
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Preheat the oven to 350 degrees. Cream butter, sugar and peanut butter until light and fluffy. Beat egg and add to butter mixture. Mix in vanilla extract. Combine flour, baking powder, baking soda and salt in a separate bowl. Slowly add flour mixture to butter mixture until just combined. Grease a cookie sheet with butter or line with parchment paper. Roll dough into balls, about a tablespoon each, and place on the cookie sheet. You should be able to get a dozen cookies onto one cookie sheet. With a fork that’s been dipped in flour, gently press on the cookies and make a crisscross pattern. Bake cookies for eight to 10 minutes, then remove from the oven and let cool.