Tuesday, April 24, 2012

GF CSB, Week 6

Blueberry Lemon, Vanilla Bean,
Mango Sunrise Cupcakes.
 This is the last GF CSB pickup for the current session.  Each member is receiving an assortment of Gluten Free Gourmet Cupcakes, one of each flavor:

~Mango Sunrise:  Cake scented with organic oranges, handmade Ataulfo mango filling, Italian meringue buttercream with mango, freshly squeezed organic orange juice, and a hint of organic raspberries, naturally colored orange sprinkles.

~Blueberry Lemon:  Lemon-vanilla cake, handmade organic blueberry filling, organic cream cheese icing flavored with pure vanilla and organic freshly squeezed lemon juice, homemade candied lemon zest, naturally colored purple sprinkles.

~Candy Bar:  Vanilla cake, caramel American buttercream, dark chocolate ganache drizzle, roasted peanuts, fleur de sel.

~Ultimate Chocolate:  Chocolate cake, fluffy chocolate filling, organic dark chocolate ganache, dark chocolate wafer (chocolate is from Lillie Belle Farms in Central Point, OR).

~Salted Chocolate Caramel:  Chocolate Cake, dark chocolate ganache filling, caramel American buttercream, smoked sea salt.

~Vanilla Bean:  Classic vanilla cake, vanilla bean American buttercream, naturally colored sprinkles.
Cupcakes should be served at room temperature.  To store, keep in the bakery box in the refrigerator up to three days (if they last that long!), or freeze to enjoy within three months. 

I hope CSB members enjoy this last assortment of goodies, and I hope everyone has enjoyed eating the treats as much as I have enjoyed baking them!  Thank you for your continued support, and I hope you will consider being a part of the Fall 2012 GF CSB Session!

What's in your box!

Tuesday, April 10, 2012

GF CSB, Week 5

 Bar cookies often bring back childhood memories, remembering the excitement of finding a brownie tucked inside your lunchbox, or standing on a stool helping to stir together ingredients while being coached by your grandmother. If you haven't made them yourself, they are actually a fairly easy introduction into baking, when following basic, simple recipes. Naturally, I have made so many throughout the years that I have come up with my own recipes, or have tweaked traditional ones to create, in my opinion, better variations than the originals!

This week each GF CSB member gets to take home an assortment of Bar Cookies. Flavors are:
~Zesty Lemon Bars: A classic favorite, my version has a buttery shortbread crust and a tangy organic lemon filling.

~Apricot Cranberry Oat Bars: These feature a wholesome, whole grain crust made from certified gluten free oats. The filling is satiny, with organic dried apricots and Oregon-grown, juice sweetened dried cranberries. They are topped with a sprinkle of chopped California organic walnuts for added crunch.

~Chocolate Caramel Crispy Treats: I have made these many times before, and they are always a hit at the market or in CSB shares. Chocolate brown rice cereal, handmade caramel sauce swirled in, and homemade marshmallow makes these special. These treats are best enjoyed within a day of being made.

~Fudge Truffle Brownies: Flourless, super popular, decadently dense, and absolutely delicious, my brownies satisfy serious chocolate cravings! Made with dark organic chocolate from Lillie Belle Farms in Entral Point, OR.

~Peanut Butter Cup Fudge Truffle Brownies: A twist on the classic Fudge Truffle Brownies, these take chocolate to a whole new level! Organic peanut butter filling, and topped off with a generous amount of roasted peanuts and all natural mini peanut butter cups.