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!!

Spring 2015 CSB, Week 1

CANNOLI!!

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.  :)

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!

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:  http://kfallscsb.blogspot.com/p/blog-page.html

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

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.