Week 6, Nov. 9

I have always found it somewhat entertaining to look through cookbooks, especially when I'm visiting friends or family. Never having time to go to bookstores and peruse the selection, it's nice to have a moment to sit down and read some of the more quality ones out there, versions that people have picked up as gifts or purchased in their quest to become better bakers or home chefs. My sister has some fabulous baking books, from which she has created some wonderful treats for us when we've had the opportunity to stay a few days. On our last trip north, however, she was tied up with work and was unable to spend the time making desserts.

One evening of our visit we were informed that our cousins would be dropping by sometime later. Because my sister was working and my family was camped out in her new house, I thought it would be nice to have something sweet to offer our guests. As my husband tidied up the living room, I pulled down a cookie book I hadn't seen before and found a recipe for a soft chocolate sandwich variety with a peanut butter filling that looked easy enough. They were fabulous, disappearing quickly (I actually had to kind of hide them until our guests arrived), and I jotted down the recipe to share with CSB members.

By using dark, natural cocoa powder in the cookie and different filling flavors, I came up with a few tasty variations on the originals. I also made up a batch of seasonally delightful pumpkin cookies, filling them with a ginger buttercream. These cookies are best served at room temperature (no need to refrigerate them). If you'd like to freeze some to enjoy later on, wrap each one in plastic wrap and store the wrapped cookies in a zip-top baggie in the freezer. Toss them in a lunchbox in the morning and they'll be defrosted and ready to eat by lunchtime!

Flavor Combinations:

~Chocolate-Peanut Butter

~Chocolate-Mint

~Chocolate-Vanilla Bean

~Spiced Pumpkin-Ginger

Week 5, Nov. 2

Cakes are wonderful. There is always an air of celebration surrounding cakes, and many gatherings often seem to fall short if one isn't present. While other desserts are certainly common place in my family too, birthdays, baby showers, and other special occasions always feature at least one cake, and because of the lack of good bakeries (sorry, but store-bought just doesn't cut it) and my desire to create something delicious and memorable, the task often falls on me to bring one that's perfectly suited for the guest of honor. By baking for so many family members throughout the last ten years or so I've had the opportunity to develop some awesome cake and icing flavors.

Many people cut corners when they make "homemade" cakes. Some use mixes from a box, cans of frosting, pre-made rock hard decorations, and/or cheap ingredients like Crisco. While there are always better ingredients to be found, I feel confident that I have located ones that enhance my creations to make them the best they can be. I use unbleached cake flour, which gives a delicate crumb while being formulated to rise high without being chemically bleached. I use potent spices and rich cocoa powder from Penzey's, high quality chocolate, evaporated cane juice, farm fresh eggs, and whole milk and butter for a moist, rich crumb. The result? My cakes may cost more than others, but they're divine.

This week members are receiving a sample of one of my layer cake creations. Each share will pick up a six inch, two layer Chocolate Cake, slathered with Saffron-infused French Buttercream. While most American frostings consist of shortening and/or butter, and powdered sugar, my version is less sweet, smooth, and delicately scented with saffron. While cake crumbs are undesirable and slightly tacky when visible in cake icing, do note that this particular buttercream has specks of orange in it (from real, high quality saffron), and is also the reason why the color is a pastel yellow. The chocolate cake has been infused with a hint of Grand Marnier (an orange liqeuer). I finished them off with a simple decoration of homemade candied orange peel and chocolate flower cut-outs.

With the small size of these cakes, I doubt anyone will have leftovers or the desire to freeze slices. In fact, cakes are best kept in their cake boxes until eaten, within three days. French Buttercream freezes wonderfully well, however, so if you find that you'd like to set some aside for later, freeze the cake, unwrapped, until solid. Once frozen, double-wrap it in plastic and store for up to one month in the freezer.

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

Week 3, Oct. 19

People can be pretty particular about their brownies. Some like them chewy, some are fans of the fudgy types, and some like them more cakey. Others might like a thick spread of chocolate icing on top. This week's treat doesn't really fall into those categories, so when I said I was making brownies...well, it's not really that simple!

Each CSB member will receive a whole pan of my special brownies this week, topped off with a decoration of freshly candied organic orange peel. These brownies include Scharffenberger chocolate, toasted pepitas (pumpkin seeds), ancho chile powder, and a hint of orange. They are rich, full-flavored, chocolatey, chewy, and slightly fudgy at the same time.

Cut them into bars the size you prefer, stack them on a plate, take them into the office tomorrow morning to share, or individually wrap the ones you won't eat right away and freeze for quick additions to lunch boxes. These also make an amazing brownie sundae, topped with vanilla ice cream, a drizzle of caramel, and a sprinkle of cinnamon.

This is an original recipe, created by me, and you are more than welcome to recreate them by clicking here to learn how.

Week 2, Oct. 12

Cookies are sinful. They're the perfect size to grab and go, and if I'm not careful I end up eating way more than I should! This week members are receiving 2 dozen cookies in three different flavors. Two varieties feature a classic sugar-butter base, but with more artful flavor combinations. The third is a little healthier treat, with a canola oil base and whole grains. Read on for more details....

~Hazelnut-Coconut Cookies: Toasted hazelnuts, flaked coconut, and a hint of nutmeg make these rich, delicious, and addicting!

~Lime & Pepita Sugar Cookies: Toasted pepitas (pumpkin seeds), the zest and juice from fresh Persian limes, and a roll in sugar crystals make these hard to put down!

~Blueberry & White Chocolate Ginger Cookies: These cookies are full-flavored and delightful as well, but they're a little more healthful (shhh!). Made with pure crystallized ginger, dried blueberries, real white chocolate (not the imitation stuff), rolled oats, canola oil instead of the usual butter, and a touch of wheat germ.

Cookies keep well in an air tight container, at room temperature, for several days. Honestly, I have never frozen cookies (they're just not around long enough), but if you would like to save some for a later date, go ahead! Wrap well in plastic, place in a zip top baggie, and freeze until needed. Be sure to keep flavors separate, or they might end up "sharing" as they sit.

Should you need more serving ideas, other than the classic milk-and-cookie combination, the Hazelnut-Coconut Cookies would pair nicely with toasted coconut or a coffee-flavored ice cream, or even a hot cup of java. The Lime & Pepita Sugar Cookies would be wonderful with lemon or tropical sorbet. The Blueberry & White Chocolate Ginger Cookies are a perfect match for chai tea or alongside vanilla ice cream (sometimes we crumble these and either stir them into milkshakes or sprinkle over the top of a scoop of vanilla ice cream).

Breakfast Goodies

In addition to all sorts of sweets and savory breads (focaccia, whole grain loaves, rolls, etc.), I also make a myriad of breakfast goodies. I happen to bake many different flavors of muffins and scones that are very flavorful, lower in fat than most varieties, whole grain (unless you don't like whole grains, and then I can use white flour), and reduced sugar. Prices are available on request.

Some of the muffin flavors I have in my repertoire are:
~Blueberry-Maple (sweetened entirely with maple syrup, no refined sugar, and are whole grain, with flax)
~Cinnamon Streusel (whole grain, applesauce instead of oil)
~Bran (applesauce instead of oil, made from whole wheat flour and wheat bran...NOT cereal! These are my 6 year old's favorite muffins.)
~Cranberry Orange (whole grain, oats, orange glaze)
~Morning Glory (organic carrots, apple, oats, currants, sweetened with maple syrup, 100% whole grain, no refined sugar!)
~Banana Bran (whole grain, fresh bananas, and a few mini chocolate chips for fun. Toasted, chopped walnuts or hazelnuts are optional)
~Lemon Poppyseed (can be made whole grain if desired, bright organic lemon flavor, fresh lemon glaze)

Some of the scone flavors are:
~Bacon and Asiago Cheese
~Dark Chocolate Cherry
~Blueberry Lemon
~Cinnamon Filled
~Oat and Currant
~Eggnog-Oat with a Whiskey Glaze (seasonal)

I also make homemade granola, available in just about any flavor you can desire. My version uses less oil than most, and is sweetened with a touch of honey (but not too much!). I can add whatever nuts and fruit you like. I use whole grain oats, flake coconut, and sliced almonds for a base, and other fruits and nuts are added in after the granola has baked. $4-5 each, depending on the flavor(s), 11 oz pkg (about 5 half cup servings). Some examples are:
~Apple Cinnamon
~Tart Cherry with Guittard Dark Chocolate Mini Chips
~Blueberry
~Tropical (tropical dried fruits and macadamias)
~Trail Mix (which consists of a bunch of different dried fruits and nuts...raisins, currants, walnuts, etc.)

If you'd like to turn my homemade granola into Protein Bars, just give me advance notice and I'll be happy to make a batch up! These are chock full of soy protein powder, tofu, peanut or almond butter (optional), farm fresh eggs, are 100% whole grain, and very lightly sweetened. They make a wonderful snack for children (my son loves to have one when he's wrestling or as an occasional after school snack) and freeze exceptionally well to have as a grab-and-go meal substitute. My husband even likes to eat them straight from the freezer! Added chocolate chips are optional. $1.50 each for a snack size, or $2.75 each for the standard size (comparable to a Power Bar). Or, order a whole batch (8 lg/16 snack size) for $20.

Let The Games Begin!

Jordan Rainwater, of Belweather Farm, hosted a Treat and Greet for me to showcase some goodies this afternoon, and to give people a chance to ask questions and sign up. Below are some of the edibles I made for this event, all of which can be recreated (in larger sizes as well) for special orders!




Mini Fromage Blanc Cheesecakes with a Huckleberry Swirl (lighter than typical versions of cream cheese cheesecakes), and mini Chocolate Cream Pies with a Caramel Drizzle.


Mini Vanilla Cupcakes with Whipped Mocha Ganache.


Meringue Puffs (with naturally colored pink sanding sugar).


Asiago Cheese Twists

Not shown: mini cardamom-lime sweet rolls, my special protein bars, and focaccia with garlic scape pesto.