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.

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!

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!

GF CSB, Month 3

The month of December is filled with holiday get-togethers, festivities, and traditions.  Many people remember having awesome cookies this time of year, but going gluten-free may have put a stop to that.  Sure, there are a few options in the grocery stores now, but it's the made-from-scratch, fresh and buttery morsels we crave. 

For this month's GF CSB pick-up, each member will take home an assortment of Holiday Cookies.  Flavors are:

~Lemon Cornmeal Shortbread (with a hint of coconut)
~Hazelnut Biscotti
~Meringue Stars (naturally colored sprinkles)
~Pecan Sandies (aka Mexican Wedding Cakes)
~Almendrados (flourless almond cookies)
~Hazelnut Cocoa Meringues
~Gingerbread Men
~Chocolate Chip Meringue Drops
~Almond Crescents
~Spritz
~Cranberry Orange Butter Cookies
~Coconut Macaroons (with a drizzle of dark chocolate)

With the exception of meringues, these cookies will freeze well, should you want to save some for the holidays.  Cookies should be stored in airtight containers at room temperature for up to three days, then refrigerated or frozen.  Meringues last indefinitely stored in airtight containers at room temp (never chill them or they may get gummy).

(picture to come soon)

Gluten-Free CSB, Month 2

I've said it before, and it's worth saying again:  Being part of this CSB is such a special opportunity.  It's great to "share" the day with several other people and not have to abide by minimum order requirements.  By baking for so many people at once I can offer a creative assortment, versus just one or two flavors.  Today GF CSB members will each receive 6 gourmet cupcakes!  Flavors are:

~Chocolate-Dipped Cranberries (chocolate cake, cranberry filling, dark chocolate ganache, dried cranberries)

~Toasted Hazelnut & Pear (toasted hazelnut cake, spiced pear butter filling, organic cream cheese icing, crushed toasted hazelnuts)

~Hot Chocolate (chocolate cake, toasted marshmallow topping)

~Maple Pecan Fudge (toasted pecan cake, maple buttercream filling, dark chocolate ganache, pecan)

~Cranberry Delight (yellow vanilla cake, cranberry filling, cranberry Italian meringue buttercream)

~Pumpkin Cheesecake (buttermilk spice cake, pumpkin filling, organic cream cheese icing, maple-sugared walnut)

Yes, these are completely gluten-free!  The hazelnuts are Oregon-grown.  I picked the organic pears myself from Valley View Orchard in Ashland, OR, and made the pear butter from scratch.  The cranberries are Oregon-grown as well, and the dried cranberries are from Poverty Ridge.  The chocolate used in the ganache is from Lillie Belle Farms in Central Point, OR, and it's organic, fair-trade.  The pumpkins are locally grown, harvested from Adams Produce.  It's wonderful to live in an area where so much is available that's produced so close by!

Cupcakes will keep well for three days in their bakery box, refrigerated.  To store longer, place in the freezer until solid.  Wrap each individually in plastic wrap and place in a zip-top bag.  To defrost, leave in the plastic wrapper" at room temp for about 45 minutes.  (Do not freeze or refrigerate the Hot Chocolate Cupcake.  Marshmallow gets cranky when chilled!)

Gluten-Free CSB, Month 1

Welcome to the very first Gluten-Free CSB Session!  I am proud to announce that I am able to offer many gluten-free treats, sweets, and savory items, including scones, sandwich breads, focaccia, pre-baked pizza crusts, and more!  All of these items are available as special orders, of course, but the beauty of signing up for a CSB session is being able to plan on a set pick-up day, knowing that you're guaranteed a treat and any other items you may wish to add on. 

The first Saturdays of October, November, and December are set aside for gluten-free baking for the current CSB session.  Due to the surprising popularity of the GF CSB, the next go-around may need to be a weekly option instead of just once per month!  This session is at capacity, but if you're interested in being a part of a future GF CSB session, please be sure get your name on the waiting list, and I'll let you know details for upcoming sessions.

Another benefit of joining a CSB is that all members pick up their treats on a set day.  By baking for several people at once I can offer many different flavors and choices, with no minimum orders (and you get a better deal because I'm able to buy ingredients in bulk)!  For gluten-free baking, that also means I can make sure my kitchen is free from wheat products that entire day. 

For the first GF CSB pick-up, happening this afternoon, I have made a selection of Fudge Truffle Brownies.  These have become a very popular item, and I sell a ton at the market and as special orders.  They are flourless, dense, and intensely rich, making for a super decadent treat.  I use organic dark chocolate from Lillie Belle Farms in Central Point, OR to create each batch.  It's fun to play with the flavors, and I was able to make 4 today:

~Dark Chocolate

~Toasted Almond & Coconut

~Hazelnut Praline

~Creme De Menthe

Each member will take home 8 bars total, 2 of each flavor.  They can be cut into smaller pieces for lunch boxes, if desired, or topped with ice cream for an amazing brownie sundae.  The brownies may be stored at room temperature, although I prefer to keep them in the fridge.  The chocolate ganache might get a little gooey in a warm room, and when cool keeps its shape better.  Store in an airtight container so they don't start to dry out.  If you'd like to freeze some for later, place each in the freezer until solid.  Wrap individually in plastic, and place wrapped brownies in an airtight container (or zip-top bag) until needed.  Freeze up to one month.

Gluten-Free, Sensitivities, and Allergies

Gluten-Free assorted cupcakes! 
Raspberry-Orange Swirl,
Chocolate-Dipped Orange,
Blueberry-Vanilla,
Vanilla Bean,
Raspberry-White Chocolate

Many people have asked me about gluten-free baking. While my usual fare isn't usually allergy friendly, I make a vast variety of items. It's hard to say that I do or don't make things that might be acceptable for someone's special diet. It varies from person to person, treat to treat.

Starting this October, I will offer a Gluten-Free CSB share!  The pick-up will be once per month, the first Saturday of October, November, and December.  Please contact me for more information, and to reserve your spot.

Additionally, if you're trying to reduce sugar or follow a gluten-free diet (or dairy-free, etc), we can definitely discuss the dessert that would be perfect for you, available as a special order. I can ensure it's made to your specifications and if you have a sensitivity/allergy to, say, wheat, I can make sure no "regular" cookie crumbs fall onto your dessert, possibly resulting in a reaction.

Gluten-free flour can be substituted for regular flour in many baked items. Most of my cake flavors can be made Gluten-Free; please ask for examples. GF oats can be used instead of my regular ones for special order granola (bulk orders only, please). Flavored popcorn, for example, is naturally gluten-free, and can be free of many other allergens as well (some varieties are vegan!).  I make a killer flourless chocolate "cake" that many clients request again and again...most of whom don't even care that's it's gluten-free!

Please allow 48 hours for special orders, and I will try to accommodate your needs as best I can!


Maple-Chile Popcorn,
Buttery Caramel Corn



GF Apple Spice Cupcakes,
Vanilla Buttercream,
natural orange coloring,
chocolate sprinkles