Monday, December 21, 2015

The Last Winter Paleo CSB Pickup!

I have absolutely loved baking paleo treats for clients this fall/early winter!  It has been so much fun trying out different combinations, playing with alternative "flours," enjoying the tasty, yet nutritious, creations, and being able to share more healthful goodies with my clients.  If you participated in this session, THANK YOU for your support!  I have greatly enjoyed baking for you.

Today each CSB member receives a baker's dozen of assorted paleo cookies.  Hopefully these will help Santa feel a little better than the usual butter bombs!  A few ingredients are a bit of a stretch for "paleo" baking, but they have their purpose.  The Lillie Belle dark chocolate has cane sugar in it (not paleo), but it's vegan, local, organic, and…well, chocolate!  The same is true for the Enjoy Life brand mini chocolate chips that I used (except for the local part).  I needed to use some tapioca starch in the frosting for the "sugar" cookies, which helps stabilize it, and a bit of organic palm oil.  Coconut oil is great, except that it tends to melt, which is not a good property when you want icing to stay put on a cookie!  The dried cranberries are organic, but I was unable to locate a juice sweetened variety, so they do have cane sugar as well.  I also used a teeny sprinkle of naturally colored sprinkles (cane sugar) to make them a little more festive too.  Even so, these cookies offer much more nutrition, and are a much better choice than the regular versions.  I hope you enjoy them as much as I do! (I cannot leave those dang "sugar" cookie cutouts alone!!)

~"Sugar" Cookie Cut-outs:  almond meal, tapioca starch, organic maple syrup, organic coconut oil, raw local honey, non hydrogenated organic palm oil shortening, pure vanilla extract, baking soda, sea salt.

~Fig Pinwheels:  almond meal, organic pasture raised eggs, organic pure maple syrup, organic coconut oil, organic figs, pomegranate juice, pure vanilla, baking soda, sea salt.  (These spread a bit more than expected and so aren't quite a great of a "pinwheel," but they still taste great!) 

~Smoky Maple Shortbread Rounds:  organic coconut flour, bacon grease from nitrate free, local pasture raised pork, organic maple syrup, pure vanilla.

~Lillie Belle Chocolate Chunk with Fleur de Sel:  almond meal, organic coconut oil, organic maple syrup, organic pasture raised eggs, organic dark chocolate, pure vanilla, baking soda, sea salt.

~Cranberry Pistachio & Dark Chocolate:  almond meal, organic coconut oil, organic maple syrup, organic pasture raised eggs, dried cranberries, Enjoy Life mini dark chocolate chips, roasted pistachios, pure vanilla, baking soda, sea salt.

Monday, November 23, 2015

NEW Paleo CSB Session Posted!!!

Everyone usually wants to detox when the holidays are behind us, starting in January.  To help with those sweet cravings, why not join the Paleo CSB?!  You'll receive a sweet, wholesome treat two times in January and two times in February, which will help cure cravings but also offer your body something nutritious.  Click here for more info:  Paleo CSB.

Paleo CSB, Week 2

I love getting to play around with more nutritious recipes, and this week has been especially fun.  Maybe it's because I'm already in the mood for PIE, but these tarts were a blast to create, and are even tastier to eat.

Three of these tarts started with a coconut flour and almond meal crust.  It's different than the paleo version I have tried before (which was 100% almond based), and I like it a lot more.  It has a cookie like flavor.  What do you think?  The other is a hazelnut raw crust, with a touch of raw cacao in it.


~Lemon Creme Tart:  Organic coconut cream, raw local honey, organic eggs, organic Meyer lemon

~Apple Pie Tart:  Organic apples, organic maple syrup, organic chia seeds, cinnamon, pure vanilla extract

~Chocolate Hazelnut Tarts (raw & vegan):  Hazelnut flour, organic coconut oil, organic pure maple syrup, organic coconut milk, organic raw cacao, black cocoa powder, vanilla extract, sea salt

~Coconut Creme Tart:  Organic coconut cream, raw local honey, organic dark chocolate, gelatin from grass fed cows, unsweetened coconut

In the baked crusts:  organic coconut flour, almond meal, organic coconut oil, organic pure maple syrup, organic eggs, vanilla, soda, sea salt.

All of these tarts MUST be kept refrigerated.  Enjoy!

Monday, October 26, 2015

2015 Fall CSB, week 3

Bar cookies often don't get enough credit.  They seem like a lazier approach to drop cookies, mostly because it's a press-into-the-pan, one or two step effort.  With a bit of creativity, however, they can offer so much more flavor, and a welcome texture change from a typical cookie.  I made CSB members six different varieties to try today.

~Pecan Pie Bars:  Starting with a shortbread crust, these feature a pecan crusted sweet custard like topping.  My version is corn syrup free, instead using a combination of pure organic maple syrup and cane based Lyle's Golden Syrup…and I tossed in a couple of tablespoons of Buffalo Trace (GMO free!) Bourbon for good measure.

~Zesty Lemon Bars:  Always a favorite, always a classic, I knew I had to include these this week!  The crust is 100% whole grain, and I used organic lemons for a citrusy burst of flavor.

~Classic Fudge Truffle Brownies:  One of my most popular market treats, these have a well deserved reputation.  I'd like to take the credit for them, but their wonderfulness is really due to the pound of organic Lillie Belle chocolate that is in each small batch!  They're naturally gluten free and pack a rich wallop of dark chocolate flavor.

~Mint Creme Fudge Truffle Brownies:  These are exactly like the Classic FT Brownies, except that they have a layer of mint flavored buttercream sandwiched between the brownie base and the ganache frosting.  The mint oil that I use is locally grown and produced, from Mint To Be!

~Candy Cap Mushroom Cheesecake Bars:  Possibly my absolute favorite bar cookie ever, these cheesecake bars start with an organic graham crust that's sweetened with pure maple syrup.  I use organic Nancy's cream cheese (locally made in Eugene), and grind up candy cap mushrooms for the filling (I source these from Oregon Mushrooms in Keno, OR).  By grinding the dried mushrooms up, I avoid any odd texture issues, and they impart their wonderful butterscotch, earthy, maple notes perfectly.  Even my daughter, who hates mushrooms, loves candy cap goodies!

~Strawberry Rhubarb Oat Bars:  100% whole grain and featuring locally grown fruit!  Strawberry rhubarb is a flavor most often associated with June, so they may seem a bit out of season.  I was able to can a ton of rhubarb pie filling this year, however, so have that on hand just for occasions such as this, and I picked up some freshly picked strawberries yesterday from Adams Berries & Produce.  I'm trying to enjoy as many sweet, local strawberries as I possibly can before they all freeze (any day now!).

Please store bars in the refrigerator (especially those cheesecake bars!), or freeze to enjoy later.

Monday, October 19, 2015

Paleo CSB, Week 1

I really enjoy the opportunity to experiment with alternative, healthier ingredients, and the Paleo CSB gives me the chance to do just that!  Thank you for participating in this Fall 2015 session!

Today each member will receive some delicious Paleo-inspired Fudge Truffle Brownies.  I say "inspired" because they are not 100% cane sugar free; the vegan, organic, local chocolate that I get from Lillie Belle Farms does have some sugar in it.  But compared to MOST desserts, these are much, much cleaner, and many paleo recipes on the internet and in books use chocolate that has sugar in it.  Moderation, right?!

As a bonus for CSB members, I also whipped up some Paleo Pumpkin Bars.  These taste very similar to pumpkin pie, just without the crust, and much healthier!

Classic Paleo Fudge Truffle Brownies:  organic dark chocolate, organic expeller pressed raw extra virgin coconut oil, organic coconut cream, pasture raised organic eggs, organic coconut sugar, raw fair trade cacao, espresso powder, pure locally brewed vanilla, sea salt.

Paleo Fudge Truffle Brownies with "Frosting":  organic dark chocolate, organic expeller pressed raw extra virgin coconut oil, pasture raised organic eggs, organic coconut sugar, almonds, raw fair trade cacao, medjool dates, organic maple syrup, organic coconut cream, espresso powder, pure locally brewed vanilla, cinnamon, sea salt.

Paleo Pumpkin Pie Bars:  locally grown sugar pie pumpkin, organic coconut flour, organic maple syrup, pasture raised organic eggs, spices, baking soda, sea salt.

Store brownies and bars refrigerated.  They may be frozen, individually wrapped in plastic, or sealed tightly in a Pyrex container, to enjoy later (try cutting each in half to make them go further).

Sunday, October 18, 2015

2015 Fall CSB, Week 2

Six different cupcake flavors today!!

Turtle: brown sugar cake filled with fudge, caramel French buttercream, handmade
caramel drizzle, toasted pecans

Pumpkin Bliss: chocolate cake, pumpkin filling, pumpkin French buttercream, ganache drizzle, candied ginger

Pumpkin Pie a la Mode: brown sugar cake, spiced pumpkin filling, vanilla American buttercream, cinnamon sugar sprinkle

Caramel Apple: brown sugar cake, organic apple filling, caramel American buttercream, caramel drizzle

Cookies & Creme: chocolate cake, vanilla French buttercream stuffed with organic chocolate sandwich cookie bits, organic sandwich cookie decor

Chocolate Fudge: Classic chocolate cake, chocolate fudge center, chocolate American buttercream, ganache drizzle, chocolate shavings

Monday, September 28, 2015

2015 Fall CSB, Week 1

Thank you for participating in this round of the CSB!  This month marks FIVE years of me baking for share members!  How fun!  I sure appreciate your support.  This baking club (and special orders) allow me to "stay home" with my kids and try to maintain some level of sanity in our insanely busy lives (I used quotations there because I am rarely home with my children, instead running them from activity to activity when they're not in school!), while also giving me a creative outlet that helps provide a little extra income for our family.

The best way to kick of this new session is with Cannoli!  I have written our cannoli story before, so will instead focus this post on the ingredients that set mine apart from so many others (click the highlighted text to read why I started making cannoli in the first place, and for details on what makes my ricotta so special!).

With pumpkins coming into season, it's the perfect time to share the special Pumpkin Spice Cannoli.  I use a fluffy ricotta base, fold in organic pumpkin puree and lots of spices, and then dot the ends with walnuts that have been candied with pure maple syrup.  The Classic Cannoli are just as good as ever, with their notes of organic citrus, locally brewed vanilla, and a hint of dark chocolate.  All filled shells are dusted with nonGMO powdered cane sugar.

My cannoli shells are made by hand, using organic unbleached flour and a hint of sweet organic wine.  They're fried in nonGMO, 100% expeller pressed sunflower oil, and then hand filled with my special cannoli cream (made with homemade organic ricotta, of course).  They're a three day process from start to finish, a labor of love, and disappear at an alarming rate once they've been filled.  If you're new to them, I hope you enjoy my versions as much as we do!

Please try to enjoy your cannoli as soon as possible.  They should be OK, kept chilled, for a few hours, but the longer they sit, the more chance that the shells will start to soften before you get to them.  I prefer a crispy crunch with my cannoli cream!  :)

(Pictures to come later this evening…)

Monday, June 15, 2015

Early Summer Paleo CSB, week 3

For the last Paleo CSB pickup, each member will be taking home a box of assorted cookies.  It should be noted that when I tell people they'll be receiving a dozen cookies, "dozen" is used loosely.  I almost always slip many more than 12 cookies in a box, as I typically make them more of a homemade size, not the gigantic rounds found in restaurants and stores, and sandwich cookies could be possibly counted as two also.  The smaller size makes them perfect for portion control, slipping into lunch boxes, and for toting in backpacks on hikes.

Paleo cookies are not necessarily diet food.  They're calorically dense, but also filled with nutrition and energy that you just can't get from regular sugary, white flour based versions.  They help cure a craving for sweet, but also nourish one's body.  They freeze well too, if you'd like to save some for later on.

~Ginger Spice Grain Free Cookies (almond flour, organic coconut sugar, organic coconut oil, organic eggs, ginger, cinnamon, baking soda, sea salt)

~Chocolate Chunk Cookies (almond flour, organic maple syrup, organic coconut oil, organic vegan dark chocolate from Lillie Belle Farms,* organic eggs, baking soda, sea salt, locally brewed vanilla)

~Chewy Almond Snickerdoodles (almond flour, organic coconut sugar, organic coconut oil, organic maple syrup, organic eggs, cinnamon, locally brewed vanilla, baking soda, cream of tartar, sea salt)

~Double Chocolate Peanut Butter Sandwich Cookies (almond flour, organic raw cacao, organic maple syrup, organic coconut oil, organic eggs, mini vegan dark chocolate chips, peanuts, organic palm oil, local honey, locally brewed vanilla, baking soda, sea salt)

*The dark chocolate I use is organic and vegan, and is locally made.  It does have some organic evaporated cane juice in it, though, which isn't exactly paleo.  Also, the eggs that I use are fed organic, soy free feed, and live their happy lives locally, in the pasture.

Monday, June 1, 2015

Early Summer Paleo CSB, week 2

A special thanks to the Paleo CSB members who signed up for the current session.  I am LOVING experimenting with healthier desserts and ingredient combinations!!  It's so much fun finding different solutions that actually taste amazing, like the "frosting" I used for today's cupcakes!  It's so light and fluffy, just a hint of sweetness, and I'm undoubtedly going to incorporate it in more of my family's treats from here on out.  :)

Paleo CSB members are each taking home a box of assorted cupcakes today.  Please store them in the refrigerator, and if you choose to freeze them, I suggest removing the fresh berries on top prior to doing so (or plan on eating them slightly frozen.  Once fresh berries defrost they get really weepy.).

Ingredients in the cupcakes:  Organic coconut flour, organic eggs from local pasture raised hens, organic almond milk, organic local blueberries, local raw honey, organic lemon juice, locally brewed vanilla extract, baking soda, sea salt.

Ingredients in the frosting:  Coconut cream, local raw honey, organic lemon juice.

Tuesday, May 26, 2015

Spring 2015 CSB, Week 6

This is the final week of treats for the Spring CSB!  I hope everyone enjoys their cupcakes!  If you have extras and would like to save them for later, place the cupcake(s) in the freezer until firm.  Then wrap individually in plastic.  Flavors are:

Rhubarb a la Mode:  Cinnamon-vanilla cake,
organic rhubarb filling, vanilla French buttercream,
pastry cookie.

Creamsicle:  Vanilla-orange scented cake,
vanilla-orange American buttercream, natural colors.

Mexican Hot Chocolate:  Spiced chocolate cake,
spiced chocolate French buttercream, chocolate sprinkles,
handmade marshmallow.

PB Truffle:  Chocolate cake, peanut butter creme filling,
chocolate ganache, mini all natural PB cup.

Chocolate Hostess Delight:  Chocolate cake,
vanilla creme filling, chocolate ganache, icing swirl. 

Snickerdoodle:  Cinnamon-vanilla cake,
cinnamon-vanilla French buttercream, freshly baked snickerdoodle cookie.

Thursday, May 21, 2015

Early Summer Paleo CSB, Week 1

Thank you, Paleo CSB members, for signing up for this session!  It's so fun for me to have an opportunity to try out new recipes that are healthier, nutrient dense, and packed full of energy, and to share them with others!!  I appreciate that you're willing to let me experiment a bit on you.  :)

Today each share holder will be taking home 4 slices of Paleo Fudge Truffle Cake.  If you're familiar with my Classic Fudge Truffle Brownies, you may jump for joy, as these follow the same recipe, just with a number of ingredient substitutions, including coconut oil in place of the butter, and raw cacao in place of my usual cocoa powder.  With the exception of some organic, vegan, dark chocolate from Lillie Belle Farms, they are free of cane sugar (I believe the Lillie Belle chocolate is around 70% cacao, so it's very low in cane sugar anyway).

I also made an organic Mixed Berry Sauce to go along with your cake.  I suggest spooning a puddle in the middle of your plate and placing the rectangular slice right in the middle of it.  If you choose to indulge without using the sauce, no problem.  Extra sauce is great drizzled over pancakes, waffles, ice cream, oatmeal, yogurt, etc, or try mixing a generous amount with some soda water for a healthy paleo soda (and if you have cream…oh my, add a splash of that to your mixed berry soda too, to really send it over the top).  (I realize that many of those suggestions may not be read as strictly paleo, BUT there are many good paleo recipes for coconut ice cream, grain free breakfast goodies, etc!)

Ingredients:  Organic raw cacao, organic vegan dark chocolate, organic extra virgin coconut oil, organic coconut sugar, freshly ground almond butter, dates, eggs from pasture raised, organically fed hens, organic maple syrup, locally brewed vanilla, espresso powder, sea salt.

Mixed berry sauce ingredients:  All organic, local fruit (strawberries, blackberries, raspberries, blueberries), organic maple syrup, organic lemon juice.

Tuesday, May 12, 2015

Spring 2015 CSB, Week 5

Cookie cookies everywhere!!  Each CSB member is taking home a box of 2 dozen assorted cookies (unless they ordered extra, of course).  Here's what's inside:

~Orange Mocha Pinwheels
~Chocolate Spritz
~Vanilla Wafers with Sprinkles
~Iced Butterflies (naturally colored royal icing)
~Pistachio Moon Melts
~Lemon Ginger Sugar Cookies
~Lime Pepita Sugar Cookies
~Hazelnut Coconut
~Banana Macadamia with Chocolate Chips
~Cranberry Oat Spice
~Faux-reos (homemade Oreos)

Store cookies in their box up to 3 days (at room temperature), or freeze to enjoy later on!

Tuesday, April 28, 2015

Spring 2015 CSB, Week 4

Hello, CSB members!  This week you're receiving an assortment of bars…not really bar cookies, but….

~Candy Cap Mushroom Cheesecake Bars:  These are so special.  They start with a crust made with organic graham crackers, organic maple syrup, and expeller pressed sunflower oil.  The filling is a classic cheesecake variety, except that I use cultured organic cream cheese and delicious organic eggs from local, pasture raised hens.  I grind up Candy Cap Mushrooms to flavor the rich filling.  Yes, MUSHROOMS!  Many of my clients have experienced these gems before; if this is your first time I'm willing to bet you'll agree that they are quite incredible (if you like cheesecake)!  Even my daughter, who hates mushrooms, loves anything made with Candy Caps.  They lend a butterscotch-y, maple-y flair, with notes of earthiness.  These bars must be kept refrigerated.  They are best enjoyed TODAY.  Freeze for longer storage.

~Bomb Bars:  Many people fall in love with the semi-classic seven layer magic bars.  Those cookies are so over processed, though…they're made with all kinds of processed ingredients, and I have never been able to jump on board with that baking style.  I had to create my own!  These start with a 100% whole grain oat crust and are topped with organic sweetened condensed milk, Lillie Belle dark chocolate, Callebaut white chocolate chunks, unsweetened dry coconut shreds, and walnuts.

~100% Whole Grain Fruit Bars:  I like to use my premade, home canned fillings for these delicious squares/rectangles.  I call them bars, but they're more like individual pie servings.  Topped with streusel, you will find one Rhubarb bar and two Apple bars in your bo
x.  Both the apples and rhubarb are locally grown and organic, from last summer's bounty.

Bomb Bars and Fruit Bars may be stored at room temp, or refrigerated, in their bakery box for up to one day.  Freeze for longer storage.

Tuesday, April 7, 2015

Spring 2015 CSB, Week 3

I hope you enjoy your boxes filled with assorted goodies!!  This week I went for total improvisation, baking whatever inspiration struck.  Included in your boxes are:

~French Macarons
These sweet sandwich cookies are made with ground almonds, egg whites, and nonGMO powdered sugar.  They're filled with a soft, silky, decadent Italian meringue buttercream.  Each box has one small Vanilla-Raspberry Macaron and one slightly larger Salted Caramel Macaron.

~Chocolate Dipped Handmade Marshmallows
Made with gelatin from sustainable raised, grass fed cows and locally brewed vanilla, these are dipped in organic Lillie Belle chocolate and sprinkled with toasted coconut.

~Organic Strawberry Meringues
Classic meringues with a generous amount of freeze dried organic strawberries added in!

~Homemade Twix Bars
Classic shortbread crust topped with handmade caramel and a layer of organic milk chocolate from Lillie Belle Farms!

~Meyer Lemon Tartlets
Pastry shell filled with tangy filling made from freshly squeezed organic meyer lemons!

~"To Die For" Brownie Bites
Made with organic raw cacao, organic dark chocolate from Lillie Belle Farms, homemade coffee liqueur, locally breed vanilla, a hint of spice, mini Guittard chocolate chips, and currants, these bites are delectable, super fudge, and addictive!

~Chocolate Caramel Crispy Treat
Envirokids chocolate crisp rice cereal mixed with homemade marshmallow and homemade caramel sauce!

All of these should be stored at room temperature and enjoyed in 2-3 days, with the exception of the strawberry meringue and the caramel crispy treat.  The meringue should be enjoyed right away, before it has a chance to get soft or chewy in this humidity, and the crispy square tends to absorb moisture after the first day as well.  Cheers!

Tuesday, March 17, 2015

Spring 2015 CSB, Week 2

Cupcakes are so much fun!  The CSB is a great opportunity to sample several different cupcake flavors.  When I'm baking for so many people on the same day, minimums can be waived, and nobody has to take home a dozen of just one variety.

Today CSB members take home 6 assorted cupcakes.  Flavors are:

~Irish Cream:  Chocolate cake, Irish Cream French buttercream, chocolate ganache drizzle, and naturally colored green sprinkles.

~Thin Mint:  Chocolate cake, mint flavored creme filling (featuring local mint oil!), chocolate ganache, and naturally colored shamrock decor.

~Vanilla Latte:  Vanilla cake, vanilla espresso French buttercream, chocolate covered espresso bean.

~Hazelnut Mocha:  Chocolate cake, hazelnut espresso French buttercream, chocolate ganache drizzle, toasted Oregon organic hazelnuts, and a chocolate covered espresso bean.

~Coconut, Green Tea, & Ginger:  Coconut cake, green tea cream cheese icing (featuring organic matcha), toasted coconut, candied ginger.

~Coconut Lime:  Coconut cake, coconut pastry creme filling, fresh squeezed lime French buttercream, toasted coconut, and candied ginger.  (This cupcake should be kept refrigerated.)

Happy St. Patrick's Day!!

Monday, March 2, 2015

Spring 2015 CSB, Week 1


My cannoli have acquired an almost cult like following as the years have passed.  While it's certainly flattering to be behind such a successful dessert, I can't take full credit.  It's about the circumstances that led up to me making them in the first place, and also the quality of ingredients…probably the amount of time and attention that goes into them as well!

Many of my clients are familiar with our family's "Cannoli Story," but for those who may not have heard me tell it, here goes.  I first tried cannoli in New York as a child.  I wasn't blown away, and they certainly weren't something I would seek out (and actually, I'm still fairly indifferent, haha…I make them for YOU and for my husband mostly…although I do love the filling!).  Fast forward to 9 years ago, when my sister and I were showing my husband around NYC.  He sampled his first falafel (a big hit), and a little while later we found ourselves in Little Italy.  I knew he would love cannoli, so walked into the busiest bakery and picked up a freshly filled one for him.  He was smitten, and after that if he saw them on any menu anywhere, he would order them.  The following Christmas I slipped some cannoli forms into his stocking, with a promise to tackle them myself.

Storebought ricotta is grainy in texture, and is often filled with emulsifiers, preservatives, and other things.  I had a hard time wrapping my mind around using that in a cookie filling.  How could something that doesn't taste awesome on its own be used in a dessert?!  Then I learned how to MAKE ricotta, and now there is no going back.  Ever.

To make ricotta from scratch, I use a gallon of organic whole milk and a touch of nonGMO citric acid.  That's it!  The resulting cheese is soft, fluffy, and delicious, with a melt-in-your-mouth feel.  It's perfect as cannoli filling, and so much better than the grainy substitute!  The finished, cooled ricotta is mixed with a little sugar, organic citrus zest, locally brewed vanilla, and a sprinkle of mini dark chocolate chips.  I fold some freshly whipped cream in, and voila!  It's a three day process by the time it's all said and done.

Cannoli shells are a classic Italian tube shaped cookie, made with sweet wine in the dough and fried for crispness.  Once filled, they do not keep well, and are best enjoyed within a few hours of being prepared.  They must be kept refrigerated.

Thank you for participating in this spring's CSB (community supported bakery) baking club!  It's going to be so fun making goodies for you!

P.S.  Cannoli is the Italian plural spelling.  I have never seen it written singularly, although it seems the correct form would be cannolo?  Haha.  I smile (but never judge!) when someone asks for one cannoli or some cannolis.  :)

Tuesday, February 10, 2015

Paleo CSB, Week 2

It's been fun sharing some healthier goodies with clients via the Paleo CSB.  This second week is the last, as this club was an experiment to test the waters and get an idea for what kinds of things people might respond best to.  If you've participated, PLEASE give me honest feedback on the paleo cookies and today's tarts.  I appreciate it!!

Today each CSB member will be receiving 4 assorted tarts, valued at $5 each.

~Candy Cap Mushroom Tarts:  Even though the name sounds a bit odd (mushrooms?!?), candy caps are a perfect addition to many creamy sweets.  They lend a mild earthy flavor, along with notes of butterscotch and maple.  Even my mushroom hating daughter LOVES candy cap themed desserts!  These tarts feature an almond crust and a vegan soft candy cap mushroom flavored custard.  Ingredients:  Non-GMO soft tofu, almond meal, organic extra virgin coconut oil, organic pure maple syrup, organic coconut sugar, candy cap mushrooms, organic pasture raised egg, locally brewed vanilla, cinnamon, sea salt.

~Maple Blueberry Tarts:  Every summer I fill my freezer with the best fruit I can get my hands on, and blueberries are no exception!  Last July my mom, kids, and I picked pounds upon pounds of amazing organic MacKenzie River grown Oregon blueberries, and those same gorgeous purple gems were used for these treats!
Ingredients:  Organic Oregon blueberries, organic pure maple syrup, almond meal, organic extra virgin coconut oil, organic pasture raised egg, organic lemon juice, organic coconut sugar, citrus based pectin, sea salt.

~Chocolate Hazelnut Tarts:  Raw, paleo, vegan, gluten free.  I often pack these in the cooler to take along to my kids' taekwondo tournaments.  They provide the perfect energy dense pick-me-up for active bodies!  (They freeze exceptionally well too.) These decadently rich tarts feature a chocolate hazelnut crust and a super rich chocolate filling.
Ingredients:  Oregon hazelnuts, organic raw fair trade cacao, organic extra virgin coconut oil, organic pure maple syrup, organic coconut milk, black cocoa powder*, locally brewed vanilla, sea salt.

*I chose to use some black cocoa powder in the chocolate hazelnut tarts because it lends such an incredibly rich flavor.  For special orders, I can certainly use all raw cacao, if a client prefers.  The flavor will be a bit more mild, and the color more brown than black.  In addition, all of these tarts can be made with a vegan, egg free crust…ask for details if you avoid consuming eggs!

Tuesday, January 20, 2015

Paleo CSB, Week 1

While I have never jumped on board with new diet trends, I have always been interested in recipes for healthier eating.  Our family looks for ways to incorporate as much variety as possible in our whole food centered lives, my husband is always trying to up his protein intake, and we try to reduce ingested refined sugars as much as possible.  Maybe this approach seems a bit odd if a person focuses on the multitude of cake and cupcakes I am constantly creating, but we still only indulge in those types of treats once in a while.  I love working with quality ingredients, combining them in ways that are a bit off the usual charts.

The Paleo CSB was created to give clients an alternative to the processed, refined, typical products that seem to inundate our daily lives.  Paleo style goodies utilize natural sugars for a hint of sweetness, never overpowering.  They're typically balanced with protein and healthy fats as well, and are grain free (gluten free!).  I am proud to offer our small town a more healthful snacking and dessert option!

This first pickup sends clients home with a baker's dozen of assorted paleo cookies.  Included are:

~Primal Macaroons (unsweetened coconut, organic egg whites from pasture raised chickens, local raw honey, locally brewed vanilla, and sea salt)

~Chocolate Chunk Cookies (almond meal, organic coconut oil, organic maple syrup, organic eggs from pasture raised hens, locally brewed vanilla, sea salt, baking soda, and organic dark chocolate from Lillie Belle Farms)

~Raw Cacao Chip Cookies with Currants and Walnuts (almond meal, organic coconut oil, organic maple syrup, organic eggs from pasture raised hens, locally brewed vanilla, sea salt, baking soda, dried currants, raw organic cacao nibs, walnuts)

~Fig Pinwheels (almond meal, organic coconut oil, dried organic figs, pure pomegranate juice, organic maple syrup, organic eggs from pasture raised hens, locally brewed vanilla, baking soda, sea salt)

~Sunflower Butter Cookies (sunflower seeds, organic coconut palm sugar, organic coconut flour, organic coconut oil, organic eggs from pasture raised hens, locally brewed vanilla, sea salt, organic raisins)
Only the most premium ingredients are used!

TO ORDER THESE COOKIES:  Paleo style cookies are $20/dozen, per single flavor (except macaroons; those are $10/doz).  Please call/text 541-891-6461 with your order.  Thanks!

Thursday, January 1, 2015

2015 Newsblast

~Now booking 2015 Weddings and Large Events!!  Get your date reserved NOW, as space is quickly filling up!

~Spring 2015 CSB Sessions are FULL!!   Click here for more info about these special Paleo and Regular baking club opportunities:

~Follow Bonnie on Facebook for the most up-to-date photos, a la carte ordering opportunities, and more!  Don't forget to "like" the page!