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!



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.

GF CSB, Week 4

Square Blueberry Crumble Tartlet,
Almond Tart Wedge,
Rustic Apple Tartlet

Many people have a serious soft spot for pastry. Cravings can be difficult to appease when following a gluten free diet, unless you can figure out how to master the unruly rice flour blends available as substitutes for wheat flour, or if you're lucky enough to have a local bakery to make it for you.

I actually like making gluten free pastry MORE than wheat based, to be completely honest! While it can be crumbly and difficult to work with at first, it never shrinks, and is much less temperamental than wheat based versions. Once baked, it also stays crispy (notice I did not say flaky), even after a day or two of fridge time!

GF CSB members each get to try several different varieties of tarts and tartlets this week. Flavors are:

~Coconut Cream Tarts: Made with pure organic coconut milk, from BPA free cans, and nestled in a crumbly tart shell, topped with whipped cream and toasted coconut flakes. Please keep this refrigerated!

~Almond Tart Wedges: Inspired by Lindsey Shere's recipe, made the opening night of Alice Waters' restaurant, Chez Panisse in 1971 (but their tart isn't GF, and they charge about $10 per slice!!). Hints of Grand Marnier and Kirsch in the decedent, silky-yet-crunchy filling, baked into a crumbly caramelized tart crust. Refrigeration recommended, but not required.

~Chocolate Cream Tartlets: Square Shaped chocolate tart shells, filled with homemade dark chocolate pudding, topped with whipped cream and chocolate sprinkles. A classic, made even better by organic dark chocolate from Lillie Belle Farms. Please keep these refrigerated!

~Chocolate Caramel Tartlets: Square shaped chocolate tart shells, filled with a surprise layer of homemade caramel and a top layer of dark chocolate pudding, and drizzled with more caramel! That is a chocolate wafer from Lille Belle Farms on top! Please keep these refrigerated!

~Blueberry Crumble Tartlets: Classic GF pie crust, homemade blueberry pie filling, homemade last summer from organic Oregon grown berries, and an oatmeal crumb topping.

~Rustic Apple Tartlets: Free Form tartlets made with GF pie crust and homemade apple pie filling, made last fall. The apples used were from Belweather Farm in Keno, OR, certified organic, plus a few sprinkles of chopped organic Granny Smith apples for added crunch and a punch of flavor.

Chocolate Cream Tartlet,
Coconut Cream Tart,
Chocolate Caramel Tartlet

GF CSB, Week 3

Baking cookies is so fun, and a total throwback to childhood for me! My older sister would often babysit my younger sister and I, and to occupy us we'd bake cookies! With the dusting of snow outside, today's CSB treat seems even more appropriate. Sit back with a cup of tea or hot chocolate and enjoy one of these decadently gourmet goodies!

Each CSB member will take home 32 assorted cookies:

~Not-Your-Average Chocolate Chip Cookies (handmade crispy caramel shards and organic dark chocolate from Lillie Belle Farms, with a sprinkle of Oregon harvested artisan sea salt)

~Vanilla Butter Wafers (featuring vanilla bean paste from Singing Dog Vanilla, a company located in Eugene, OR)

~Coconut Caramel Chews (dark cocoa flavor with a soft homemade caramel center, rolled in organic coconut)

~Blueberry White Chocolate Pillows (dried wild blueberries and pure white chocolate)

~Lime & Pepita Sugar Cookies (a personal favorite)

~Chocolate Vanilla Sandwich Cookies (featuring vanilla bean paste from Singing Dog Vanilla)

~Cashew Oat Crisps

~Chocolate Peanut Butter Chip Cookies

~Chocolate Mint Sandwich Cookies (with local mint oil from Mint To Be, located in Tulelake, CA, and naturally colored green sprinkles)

ALL cookies are completely gluten free, of course! Even the oats are certified GF. You probably won't be able to tell a difference between these and some of your favorite wheat based cookies. Please store them at room temperature in an air tight container, or freeze, individually wrapped, for longer storage.

GF CSB, Week 2

Caramel Corn is really fun to play with. Once you get a good recipe, or two, in your repertoire, experimenting is easy, with tasty results! Popcorn is a natural for the GF CSB, and this week happens to be the perfect opportunity to share some of my creations with members!

By baking for so many at once, I can warrant making several different flavors, and everyone gets to sample them all!  Flavors are:

~Maple Chile: Organic popcorn, pure organic maple syrup, and a bit of spiciness.

~Vanilla Sea Salt Honey Corn: Organic popcorn, local honey, and vanilla flavored sea salt. With almonds and cashews.

~Classic Caramel Corn: Organic popcorn, completely corn syrup free, rich and buttery (no nuts).

~Chipotle Lime With Pepitas: Organic popcorn, organic lime juice, a hint of chipotle spice, smoked sea salt, and pumpkin seeds (pepitas).

Store leftover caramel corn in airtight containers at room temperature.

GF CSB, Week 1

With the chill of winter still in the air and frost on the morning windows, summer's fresh fruit seems like a fantasy still a long way off. Imagine my surprise when, a few days ago, I saw a facebook post that said that particular day was National Cherry Day! Confused, I had to comment, as others did also, picking up on the fact that JUNE is the month to enjoy cherries locally (even nationally), unless you're celebrating importation of Chilean grown cherries. No thanks.

Every growing season I make sure to store a variety of fruit to make the winter a bit brighter and more bearable. GF CSB members will see a few treats featuring this effort in the coming months, and today is no different. I am pleased to use the gorgeous organic cherries that I received from Belweather Farm last summer in the Valentine Cake each person gets to take home this afternoon!

Each six inch, two layer chocolate cake is filled with cherry creme, a combination of the cherries from Belweather Farm (located in Keno, OR) and Italian meringue buttercream. They are finished by pouring dark chocolate ganache (Lillie Belle Farms) over the top and decorated with naturally colored, handmade marshmallow fondant decors (I even made the marshmallow from scratch for the fondant!).

I suggest enjoying cakes served at room temperature. Store leftovers in the fridge, well wrapped (or in the bakery box), or freeze for up to one month, tightly wrapped in plastic.

Dec. 29, Week 12

This is the last CSB pick-up for 2011! Stay tuned for information on a Spring session. I will update the site when we finalize schedules and plans.

The Boston Cream Pie is a well known quintessential American treat. It's the official dessert of Massachusetts, having been invented By a French chef at Boston's Parker House Hotel, and has become a favorite for many. It's not really a pie, rather a vanilla sponge cake that's been split and filled with handmade vanilla custard, then a smooth chocolate ganache poured over the top.

Usually when I make the filling for this "pie", it's a light yellow color, but like all things seasonal, the color of the eggs yolks will determine the outcome of the custard. Our chickens have drastically slowed down production, and I was unable (!) to locate local eggs when I went supply shopping a few days ago. So, I found organic free-range eggs, which are a decent substitute, but the yolks just don't compare to the bright orange of pastured hens. The filling still tastes fabulous, though! The chocolate that makes up the ganache is from Lille Belle Farms in Central Point, OR, and is organic, fair trade. It's the best I've found! Yum.

Please keep your cake in the refrigerator. The custard will ooze out if it gets too warm, and could pose a safety risk if left out for hours on end (remember, it's mostly milk and eggs). You can freeze it for a treat later on, if desired. Simply place the unwrapped cake in the freezer until solid, wrap well with plastic, and keep frozen up to one month. To defrost, unwrap and place in the bakery box (in the fridge) for an hour or so.

The easiest, least messy way to cut a Boston Cream Pie is to run a sharp knife under hot water, wipe it dry, and cut the cake, repeating as necessary. This way the chocolate won't stick, crumbs won't get mixed into the ganache, and the custard won't squeeze out all over the place. You'll have nice clean cuts and a pretty presentation. Enjoy!

Dec. 21, Week 11

I have had an incredible amount of work to do to get ready for today's pick up! Two whole days of prep and baking, and I'm taking a break from the kitchen to write this post. A tremendous mess awaits my return.

I have SO much fun making Christmas cookies, and even without the CSB I would be baking this time of year. Still, baking for so many special orders and CSB members, I can make many more varieties than I would dream of doing just for family and friends.

CSB members each get to take home a generous assortment of all kinds of cookies:

~Almendrados
~Almond Horns
~Spritz
~Gingerbread Men
~Sugar Cookie Cutouts with Whiskey Buttercream
~Chocolate Thumbprints
~Coconut Pyramids
~Maple Cinnamon Rings
~Black & White Striped Cookies
~Black & White Pinwheels
~Pistachio Moon Melts
~Pecan Sandies
~Spritz Wreaths with Icing
~Meringue Stars
~Neapolitan Cookies
~Chocolate Mint Marshmallow Clouds

See what I mean?! TONS of cookies! I have so much fun making them, though. For storage, most can be frozen (don't ever freeze meringues). Otherwise, keep the cookies in an airtight container. I suggest enjoying the sugar cookies and neapolitan cookies first, and, if you must, saving the others for later.

Happy Holidays, and a very Merry Christmas to you and yours!

Gingerbread Men, Coconut Pyramids, Neapolitan Cookies,
Meringue Stars

Black & White Striped Cookies, B & W Pinwheels, Spritz,
Spritz Wreaths, Chocolate Thumbprints, Almond Horns

Maple Cinnamon Rings, Chocolate Mint Marshmallow Clouds,
Sugar Cookies (naturally colored frosting), Pecan Sandies,
Pistachio Moon Melts

Dec. 14, Week 10

Ah, caramels! Every year my husband stands and stirs the rich, buttery candy until it turns amber in color and is just the right temperature to pour into a huge pan. Then we let it set up for two days before cutting it and checking to see if it was made to our standards! Luckily, we have had few variations thought the years, although the weather can make a difference in the final chewiness. This batch turned out perfectly.

This week each CSB member gets to take home a sample box of assorted caramel-themed goodies. Included are:

~Smoked Sea Salt Caramels: These have become an annual tradition for us, after I received some smoked sea salt one year from my sister and wondered what to do with it (now I use it in all sorts of things). Chewy caramel covered in organic dark chocolate from Lille Belle Farms in Central Point, OR, with a touch of smoked sea salt on top.

~Pecan Clusters: Pecan halves with caramel and dark chocolate, topped with a sprinkle of Oregon sea salt.

~Butter Caramels: A generous rectangle of chewy caramel wrapped in wax paper.

~Caramel-Wrapped Marshmallows: Our handmade chewy caramel wrapped around freshly made vanilla marshmallow.

Also included are a few treats that have the caramel baked into them:

~Caramel-Rum Squares: A crumb-topped bar cookie that has strong notes of rum enhancing the caramel filling. This treat happens to be 100% whole grain!

~Choco-Caramel Crinkles: My own original recipe, starting with a fudgy chocolate cookie dough that's wrapped around caramel, rolled in powdered sugar and baked. The result is a chewy, delicious treat with a soft caramel center and crinkly appearance. A seasonal favorite of my family's!

Store all of these treats at room temperature. Do NOT refrigerate them, or the caramel will be very difficult to chew. Enjoy!

Dec. 11, Week 9

Holiday Eggnog, Coconut Kiss, &
Mandarin Squeeze Cupcakes.

Cupcakes are so much fun to create!  I had a blast coming up with six different seasonal flavors to compliment the holiday season. 

While I would LOVE to take credit for coming up with the most exotic flavor, the chestnut variety, I must admit that a local chef friend came up with the interesting combination first.  I read his facebook post, asked permission to "steal" his idea, and concocted my own version (it's my recipe, not his).  Also, many people might think the combination of lemon with gingerbread is slightly odd, but a very traditional way of serving a square of classic gingerbread cake is to present it with a large dollop of lemon curd on top!  Here are my takes on traditional (and not-so-traditional) favorites:

~Holiday Eggnog (lightly spiced cake made with organic eggnog, eggnog French buttercream with a hint of rum, and a sprinkle of freshly grated nutmeg)

~Mandarin Squeeze (made from freshly squeezed Satsuma mandarin oranges, this cake and icing combination has a subtle aroma of sweet-tart citrus, topped off with a slice of candied mandarin orange)

~Gingerbread Twist (classic gingerbread cake, topped with fresh lemon glaze and candied ginger)

~Peppermint Cocoa (chocolate cake, peppermint American buttercream, naturally colored sprinkles and crushed candy cane)

~Winter Chestnut (Full flavored and delicious, this super moist chocolate cake has a hint of bourbon baked in.  It's topped with a honey-mascarpone-and roasted chestnut buttercream, and a roasted, honey-candied chestnut.)

~Coconut Kiss (chocolate cake, all-natural coconut buttercream, toasted coconut shavings)

All cupcakes should be stored in the fridge, in their bakery box.  Bring to room temperature before enjoying.  To freeze, remove any decorations (candied chestnut and candied orange), freeze until solid, wrap in plastic, and place in a zip-top baggie.  Store up to one month.  To defrost, keep the cupcake wrapped and place in a lunchbox or on the counter for about 30 minutes.

Peppermint Cocoa, Winter Chestnut,
& Gingerbread Twist Cupcakes.

Dec. 1, Week 8

Working with whole grains has become a specialty of mine.  Growing up, my parents always had whole grain foods around (whole wheat or multigrain bread, and, when it became available, whole wheat pasta), so I have never been a stranger to the healthier stuff.  When my son was born, almost 8 years ago, I remember walking down the bread aisle at a local grocery store, reading the ingredients and trying to determine which brand would be best, both flavor-wise and health-wise (I have always paid attention to ingredients, but even more so once my kids came along).  So many options were becoming available, touting whole grains, 100% whole wheat, etc, but the preservatives, fillers, and (in some brands) high fructose corn syrup were discouraging.  I decided to figure out how to bake my own 100% whole wheat loaf instead of buying bread.

Once I nailed the from-scratch, 100% whole wheat bread, I started experimenting with other whole grains, even incorporating them into sweets and desserts!  Most people seem to shy away when they're told a cookie is whole grain (especially if it's made with barley flour), that I get a kick out of being able to share such oddities with my CSB members.  While members don't have a choice in the desserts they receive, that is definitely a bonus in the case of whole grains!

I am pleased to create four different whole grain lunch-box style goodies today.  Each CSB member gets to take home a sample box filled with:

~Golden Pumpkin Bars:  These cakey bars are made with 100% whole wheat flour!  No refined grains are present, and each bite is enhanced with fabulous spices, Oregon dried cranberries, and a hint of Lille Belle organic dark chocolate that has been drizzled over the tops.

~Salted Cashew Crunch Cookies:  These crispy cookies are stuffed with organic cashews and have a sprinkling of local, Oregon sea salt over the tops.  They are made entirely with 100% old-fashioned rolled oats!

~Soft Barley Sugar Cookies:  Barley flour often needs a bit of refined all purpose flour for stabilization.  Still, the flour in these cookies is 3/4 whole grain barley flour!  They are certainly an acceptable after school snack, filling up tummies until dinner time.  I made these extra big so they'd be soft, slightly cakey, and yet crisp around the edges.  You'll find just a hint of nutmeg in each bite.

~Lemon-Oat Squares:  Not to be confused with tart and tangy Lemon Bars, these squares start with a 100% whole grain crust, made with rolled oats and whole wheat flour.  An organic lemon creamy filling is smoothed over the top, followed by a sprinkle of more oats.  100% whole grain!

Store cookies and bars at room temperature, in air tight containers, up to three days.  The cashew cookies may be stored even longer, if you have them around that long!  All varieties can be frozen and defrosted well.

Week 7, Nov. 17

Wow!  Who needs artificial air fresheners and scented candles when there's the smell of five different sweet rolls, two types of bread, and cookies baking?!  Yum.  Thanks, CSB members, for supporting and giving me an outlet to work out of my home, doing something I enjoy! 

This week each CSB member will be taking home an assortment of sweet rolls.  These are great for dessert, or tomorrow's breakfast, served slightly warmed.  All are whole grain, and two are 100% whole grain (featuring oats and whole wheat).  Flavors are:

~Dark & Dangerous Cinnamon Rolls:  I made these awesome 100% whole grain treats before for a previous CSB session, and they remain my all time favorite!  They're slathered with a thick coat of buttercream, feature two types of cinnamon, and keep well at room temperature for a few days.

~Pecan Sticky Buns:  100% whole grain, gooey, and filled with toasted pecans.

~Angelic Raspberry-Orange Rolls:  Homemade organic raspberry jam (made using fruit from my neighbor's garden last summer), an organic cream cheese center, and a fresh orange glaze.

~Cardamom-Lime Rolls:  A yogurt-based sweet dough, filled with fresh lime zest and a hint of cardamom, and finished with a drizzle of fresh lime glaze.

~Spirited Plum & Dark Chocolate Rolls:  Homemade filling, made using local Italian plums that had been steeped in liquor for months, drained (the resulting liqueur was saved for other purposes), pureed, and turned into an awesome, flavor-packed jam, chunks of dark chocolate, and finished with a light vanilla glaze and mini chocolate chips.

Week 6, Nov. 10

Ah, cookies!  Everyone is familar with such stand-by flavors as Chocolate Chip, Snickerdoodle, and Sugar, but what if we took it up a notch and made some seriously gourmet flavored varieties?  Each CSB member gets to take home a selection of very different, very interesting, and very tasty cookies today.  Read on to find out what treats I baked, and see what is in each type:

~Not-Your-Average-Chocolate-Chip Cookies:  A basic vanilla-scented dough, studded with chunks of Scarffenberger chocolate, handmade salted crispy caramel shards, and topped with a sprinkle of sea salt.  I found this pure, hand-harvested sea salt at a little shop in Portland.  It is the only artisan salt produced in Oregon (Oceanside, to be exact), and is made by Jacobsen Salt Co. 

~Banana Macadamia Cookies:  Tropical flavored, crunchy, and yet chewy, these feature organic bananas, roasted macadamia nuts, a hint of nutmeg, and a drizzle of dark chocolate.

~To-Die-For Chocolate Cookies:  The name says it all!  These are composed of three different high quality chocolates, hints of exotic spices not usually found in cookies (cayenne!  black pepper!), liqueurs, and dried currants.

~Candy Cap Cookies:  There isn't any candy in these mushroom flavored disks!  Yes, I said MUSHROOMS!!  I stumbled across Candy Cap mushrooms at the Portland Farmers' Market, where they are being touted as "nature's alternative to maple sugar, but without the calories!"  Candy Caps are a fragile, rare mushroom gathered in the Northwestern Coastal areas only.  They feature a heady aroma of butterscotch and maple, and compliment many desserts wonderfully (sorbet, cheesecake, etc.).  I am SO excited to be able to experiment with these personally, and to share such an exotic treat with my CSB members!

Cookies should be stored in separate air-tight containers (to avoid flavor blending).  If freezing, place between layers of wax paper in an air tight, freezer safe container.

Week 5, Nov. 3

It's starting to snow outside, a very fine icy dust falling from the sky, and I'm grateful to be inside, staying nice and toasty with both ovens baking cakes and the smell of spices and pumpkin wafting throughout the house.  Those autumn flavors help to remind me it's only fall, and hopefully winter will stay away for a bit longer (even if it is snowing already!).

Pumpkins have done very well in the Basin this year, and I was the lucky recipient of several that are perfect for baking into pies, cakes, and other goodies.  CSB members will each receive a sheet-style Pumpkin Spice Cake, made with local pumpkins from Adams Produce in Klamath Falls.  These cakes are whole grain (flour from Bob's Red Mill in Milwaukie, OR) and are topped with a light icing made from fromage blanc.  They're finished with a touch of toasted pecans.

Fromage blanc is a cream-style cheese made from whole milk instead of straight cream.  It's lighter and a little tangier than regular cream cheese, and is wonderful for eating on bagels, spreading on toast or veggies, or using in recipes.  I especially like it in icing, and it compliments the spices in today's cakes perfectly.  I culture it myself and hang it to drain for hours until it's the right consistency.  It's the perfect example of slow food, and I'm so glad to be able to share it with CSB members.

These cakes are presented in bake-and-take containers that should make storage and serving easy.  Keep them refrigerated, and you may freeze them until needed, if desired.  They should defrost perfectly for a moist treat to be enjoyed later on.  This cake also goes very well alongside a piping hot cup of chai or a glass of eggnog.  Enjoy!

Week 4, Oct. 27

Halloween is right around the corner, which means an inevitable influx of high fructose corn syrup and trans fat-laden treats.  It also means great costumes, and fun parties and get togethers.  For this week's pick-up, each CSB member will receive a few better-for-you treats that I handmade with seasonal, local ingredients, perfect for sharing at events, with drop-in guests or trick-or-treaters, or for helping to curb cravings for store-bought treats. 

In each item I incorporated a very special honey.  My cousin, who lives in Portland, OR, has been dabbling in beekeeping (and gardening, home brewing, etc.), and harvested some amazingly flavored honey this fall!  My husband spent last week up north training and picked up a jar for me on his way home.  This honey is full flavored, yet delicate, and has a hint of rose and spice to it.  Yum.  There are so many different honey varieties, and it's fun to sample them side by side to compare (each year the flavor will often change if the bees visit different flowers).  I knew I had to share this special treat with CSB members.

Included in each share this week:

~Caramel Apple Marshmallows.  These are handmade, fluffy pillows of candy that have organic apple juice and my homemade bourbon caramel sauce in them.  Enjoy straight out of the package or floating on a cup of hot apple cider.

~Honey Orange Marshmallows with Dark Chocolate.  Freshly squeezed organic orange juice and honey give these candies a bright, delicious flavor.  Each one is drizzled with organic dark chocolate from Lillie Belle Farms in Central Point, OR. 

~Honey Butter Popcorn.  Fluffy organic air popped popcorn tossed with fresh butter, honey, special spices, and a hint of fleur de sel make this crunchy sweet snack a special treat.  Curl up with a scary movie, pack in lunchboxes, or set out as party munchies.

All of these goodies should be kept in an air tight container at room temperature.  Do NOT refrigerate!  They should stay fresh for at least a week, if they last that long.

Week 3, Oct. 20



This week each CSB member gets to take home six gourmet cupcakes, featuring seasonal flavors.  I am constantly thinking up new cake and icing combinations, so repeats are few and far between!  Boxes include:

~Toasted Hazelnut-Pear (hazelnut cake, handmade organic spiced pear butter, cream cheese icing, and half a toasted hazelnut for decoration)

~Caramel-Dipped Apple (classic yellow cake, handmade organic apple filling, bourbon caramel American buttercream, roasted peanuts)

~Maple Bacon & Pancakes (buttermilk cake with a hint of cinnamon and maple, pure maple Italian meringue buttercream, crispy bacon)

~Strawberries & Cream (classic yellow cake, handmade strawberry filling, strawberry cream cheese icing)

~Chocolate-Dipped Hazelnuts (toasted hazelnut cake, dark chocolate ganache, toasted hazelnuts)

~Chocolate Maple Bacon (buttermilk cake with a hint of cinnamon and maple, pure maple Italian meringue buttercream filling, dark chocolate ganache, crumbled crispy bacon and a hint of smoked sea salt)

These cupcakes are made with local ingredients.  The strawberries came from local growers (Adams Berries), the bacon is all-natural and nitrate free (from Diamond S. Meat Company), the dark chocolate is organic, fair trade, coming from Lillie Belle Farms in Central Point, OR, the pears are from Valley View Orchard in Ashland, OR, and the apple filling was made with organic fruit from Belweather Farm in Keno, OR.  The hazelnuts are Oregon grown as well.  While most bakers might make a maple buttercream using artificial maple flavoring in a shortening and powdered sugar-based buttercream, I use pure maple syrup, boiled to a candy stage and beaten into a fluffy meringue icing.  I hope you enjoy these decadent treats!

To store cupcakes, keep them in their cake box in the refrigerator for 2-3 days.  If they're transferred to a sealed plastic box, they'll stay moist longer.  To freeze for later, place the cupcake(s) in the freezer until solid.  Wrap each individually in plastic wrap and place in a zip-top bag.  Freeze up to 2 months.  To defrost, leave cupcake in the plastic wrapper at room temp for about 1/2 an hour.  (Ganache-topped cupcakes freeze and defrost exceptionally well.  Other icings may get a little squished from the plastic once they've defrosted.)

Week 1, Oct. 6

I have a very hard time admitting when summer is finally over.  Sadly, I cannot deny that we are full-on into autumn now, with such a chilly day, frost dusting the tops of our mailboxes this morning, and realizing it's actually October!  I love summer.  I love the warm sunshine, kids playing outside, the growing garden, family camping trips, a surplus of fresh fruit, and...everything!  One way I can help preserve my favorite season is putting up fresh produce for the winter (and fall).  I spend entire days in the kitchen, enduring the heat, as I'm canning jams, pickled vegetables, fruits, and various pie fillings, just so we can continue to enjoy them until they're hanging from the trees again, ripe and ready to be enjoyed.

One benefit of being a CSB member is being able to partake in these carefully crafted and preserved goodies.  I often incorporate summer's bounty into my treats, and while seasonal ingredients are always the best to use, there are times when it's fun to mix it up a bit, and pull out a jar of July's organic blueberry pie filling.

With the weather being so chilly, it's definitely pie and tart season.  For the first pick-up of the Fall 2011 CSB Session, each member will receive a variety of mini tarts.  All the fruits used are organic, everything is handmade from scratch, and most are local.  If you'd like to know where each fruit came from, just ask! 

Serve the tarts slightly warmed, and topped with freshly whipped cream or vanilla ice cream.  Store at room temperature in the bakery box provided. 
The four flavors are:

Mountain Huckleberry
in a Maple Graham Cracker Crust



Free Form Apple Tart

in a Whole Wheat Pastry Crust



Nectarine-Blueberry Tart
in a Cornmeal Crust



Pear Butter Handpie
(organic spiced pear butter
encased in classic pastry)



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.

Week 12, April 26

This is the last pick-up for the current CSB session.  As a send-off, each member will be receiving 6 assorted cupcake-sized tartlets.  Tartlet flavors are:

~Lemon-Meringue:  Classic pastry filled with tart and tangy organic lemon curd and topped with a dollop of meringue.

~Double Chocolate Cream:  Chocolate pastry filled with handmade dark chocolate pudding and finished with a swirl of whipped cream and chocolate shavings.

~Fresh Strawberry:  Organic strawberry puree and a whole berry.

~Island Lime:  Ginger snap cookie crust, lime curd mousse (scented with hints of coconut and rum), toasted coconut and lime zest for garnish.

~Chocolate-Mint:  Classic pastry crust, filled with chocolate mint pudding, whipped cream stars.

~Velvety Chai:  Handmade pudding scented with spices and black and green tea.

These little pies must be kept refrigerated.  They are best enjoyed within a day or two.  For leftovers, wrap well or place in a sealed container, and chill.  I don't recommend freezing these.

Week 11, April 19

Without a doubt, cupcakes are the most popular item I make.  The little cakes are super trendy currently, especially in the larger cities, and they're easy to grab for a quick treat, or to enjoy as a special occasion dessert.  I am often inspired to come up with new flavors, and the opportunity to make so many different flavors is one I just cannot pass up! 

This week CSB members are receiving an assortment of 6 different cupcakes, each one completely different from anything sampled before.  Flavors are:

 ~Chocolate-Dipped Strawberry: Chocolate cake, fresh strawberry mascarpone frosting, dark chocolate ganache drizzle, fresh strawberry

~Snickerdoodle: Cinnamon-Vanilla scented cake, French buttercream, cookie decoration

~PB-Choc Swirl: Chocolate cake, peanut butter and milk chocolate swirled cream cheese icing, all-natural mini PB cups

~Italian Strawberry Shortcake: Vanilla-lemon cake, organic strawberry filling, strawberry mascarpone icing, edible dragees

~Toasted Coconut-Chocolate: Chocolate cake, coconut French buttercream filling, dark chocolate ganache, toasted coconut flakes

~Creamsicle: Vanilla-orange cake, organic homemade orange curd filling, vanilla-orange swirl buttercream, handmade candied orange slice

Please keep these cupcakes refrigerated, as many have cream cheese or mascarpone in the icing or include fillings that must be kept cold.  As with all of my cakes, however, they are best served at room temperature, so you can just remove them from the fridge half an hour before serving and they should be perfect! 

Keep the cupcakes in a sealed container up to three days.  If you'd like to freeze some for later enjoyment, remove any fresh fruit toppings (they get weepy upon defrosting) and place the cupcake in the freezer until hard.  Wrap well in plastic, then place in a zip-top baggie.  They will keep, frozen, up to one month.  To defrost, leave the cake in its "wrapper," place on the counter or in a lunch box, and it should be ready to eat in less than an hour.



Creamsicle, Chocolate-Dipped Strawberry,
 PB-Chocolate Swirl



Snickerdoodle, Italian Strawberry Shortcake,
Toasted Coconut-Chocolate