COOKIES
Half Dozen range from $7.00 to $9.00
Bakers Dozen range from $14.00 to $17.00
Oatmeal Based cookies:
Original: Oatmeal Chocolate Chip
Holiday: Oatmeal Cranberry White Chocolate Chip
Harvest: Oatmeal Blueberry Cranberry Cherry
Cinnamon Chip: Oatmeal Cinnamon Chip
Peanut Butter Cup: Oatmeal Peanut Butter and Chocolate Chips
Toffee Chip: Oatmeal Toffee Chocolate Chip
Oaty: Just plain Oatmeal
Choc-o-lotta: Oatmeal Dark, White, and Semi Chocolate Chips
Black and White: Oatmeal Dark and White Chocolate Chips
South Water Caye: Oatmeal Coconut Chocolate Chip
Southern Comfort: Oatmeal Pecan Chocolate Chip
Grapevine: Oatmeal Raisin
Granola: Oatmeal Cranberry Almond
Blondie: Oatmeal Macadamia White Chocolate Chips
Freedom: Oatmeal Cranberry White Chocolate Blueberry
Non-Oatmeal Based:
Ginger3: Fresh, ground, and crystallized ginger make this cookie snap.
Lemon Coolers: Spritz of lemon and powered sugar make this cookie melt in your mouth
Frosted Sugar Cookies- individual cookies $2.00 each
Italian Cookies
BREADS
$7.00-$8.00
Banana
Banana Nut
Chocolate
Chocolate Cream Cheese Pound Cake
Chocolate Zucchini
Coconut Banana
Cranberry
Cream Cheese Pound Cake
Date
Irish Soda
Lemon Poppy Seed
Maple Walnut
Oatmeal Raisin
Orange Nut
Pumpkin
Zucchini
BISCOTTI
Non-dipped Dozen range from $10.00-$11.00
Dipped Dozen $13.00
Anise
Chocolate Coffee Cashew, non-dipped or dipped
Orange Cherry Almond, non-dipped or dipped
Pecan Oat
Pistachio Cherry, non-dipped or dipped
CAKES
Range $20.00-$35.00
Cream Cheese Pound Cake
Chocolate Cream Cheese Pound Cake
Sour Cream Coffee Cake
German Chocolate Cake
Italian Cream Cake
Louisa's Chocolate Cake
Peppermint Chocolate Ice Cream Cake
Red Velvet Cake
Tropical Carrot Cake
CUPCAKES COMING SOON!!! COMING SOON!!!
$2.50 each Dozen $25.00
TEXAS-SIZED MUFFINS seasonal
$2.50 each (Gluten-Free $3.00)
Banana (regular and GF)
Banana Nut (regular and GF)
Blueberry
Chocolate (regular, GF, and Vegan)
Coconut Banana
Cranberry
Lemon Poppy Seed (regular and GF)
Orange Nut
Trail Mix (regular and GF)
PIES Seasonal
Range $15.00-$30.00
Blueberry
Cherry
Cranberry
Pumpkin
Coconut Cream Pie
Lime-Cranberry Tart
SPECIAL ORDER CAKES For weddings, bridal showers, baby showers, anniversaries, and birthdays. Call for Pricing
Let us design your special cake. We offer a variety of cakes, fillings, and icings. Cakes can be created using icing flowers, figures and designs, fondant, gum paste and mixtures of techniques. We're eager to work with you in designing a cake of your dreams.
CORPORATE
Call for Pricing
Appreciation boxes: individually wrapped cookies of your choice (small and large boxes available)
Platters: cookies, cakes, breads, biscotti, or combos of items
GIFT BASKETS AND CERTIFICATES ALSO AVAILABLE
Items can be made sugar-free and gluten-free for an additional charge.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Saturday, April 30, 2011
Saturday, April 17, 2010
Under Construction
As most of you know, Bob and I both hold down regular day jobs and have Family Secrets Bakery as a side job. This upcoming week is Spring Break for most school system here in Massachusetts and since I'm not traveling with a group of students outside the country or going to some nice tropical place myself, I'm going to spend some time in the kitchen creating new products.
One of the products we've been working on in our spare time are Lemon Coolers. Over 10 years ago I spend some time in Savannah, Georgia on a National Marine Sanctuaries workshop. While touring the city, I picked up some Key Lime Coolers for my husband. They were amazing. Small circular cookies with an overwhelming flavor of Key Lime dusted off with powdered sugar. Recently a customer asked if we made Lemon Coolers. At the time we were concentrating on the Oatmeal cookies but we've always talked about adding more than just the oatmeal based cookies to our product line. I started combing through recipes from my side of the family. These recipes were either passed down or given to my mom at one time or another. For 13 years of my life, my family called Louisiana home. I might not have been born in the southern state, but this is were I grew up and is what I consider home. It was here that I found a recipe for a powdered sugar cookie. Bob first tried a version and the cookie wasn't what we were looking for. He even added a very lemony frosting to add to the top of the cookies. Though good they weren't perfect. I tried another version. This was a comical adventure. I misread a certain ingredient and ended up adding instead of a tablespoon of lemon juice, I added a cup. This made the dough very watery so I tried to thicken it up by adding more of the dry ingredients. Needless to say I knew defeat when I saw it and tried again with a new batch. The third trial came out better than the first trial but still didn't have that citrus kick we were looking for. So this week, I'm going to re-work the recipe and see if I can get a cookie that is light but full of lemon flavor.
Another recipe I'm going to experiment with will be making a Chocolate Pound Cake. I have two recipes for a pound cake. One of the recipes comes from a family member who lived in Kentucky. As far as I know, my mom and I are the only ones to have this recipe. It is a Cream Cheese Pound Cake recipe. Not as heavy as you would think and is very addicting. It is good by itself or with a little bit of apricot preserves on top. I'm going to play around with this recipe and see what would happen if I add either melted chocolate to the mix or some cocoa powder to the mix. My husband is a chocoholic and will eat any chocolate in the house. His behavior has been a joke in our house. I'm not real big on chocolate. I'm more of the sugary candy kind of person but I do enjoy a piece of dark or white chocolate every once in a while. Every time I'm in the mood for a piece of chocolate, there isn't any because he's eaten it all. I've had to hide it in order to have it when I want it. Just another chocolate item for those who love chocolate.
Two more recipes I'll try to get to this week will be bread recipes. I love lemon poppy seed muffins so I'll try a lemon poppy seed bread from a recipe I've filed away and kind of forgot about until now. My grandmother has always made a killer banana nut bread. It's very moist and though I have never loved bananas, I love this recipe. I also love coconut so I'm going to try making a tropical bread with both banana and coconut and see what will happen.
So as you can read, this week will be a week of experimenting with flavors and ingredients. Not sure how it will turn out but since I love baking and it is relaxing and I'm on break, why not try! I'll let you know later how this week turns out.
One of the products we've been working on in our spare time are Lemon Coolers. Over 10 years ago I spend some time in Savannah, Georgia on a National Marine Sanctuaries workshop. While touring the city, I picked up some Key Lime Coolers for my husband. They were amazing. Small circular cookies with an overwhelming flavor of Key Lime dusted off with powdered sugar. Recently a customer asked if we made Lemon Coolers. At the time we were concentrating on the Oatmeal cookies but we've always talked about adding more than just the oatmeal based cookies to our product line. I started combing through recipes from my side of the family. These recipes were either passed down or given to my mom at one time or another. For 13 years of my life, my family called Louisiana home. I might not have been born in the southern state, but this is were I grew up and is what I consider home. It was here that I found a recipe for a powdered sugar cookie. Bob first tried a version and the cookie wasn't what we were looking for. He even added a very lemony frosting to add to the top of the cookies. Though good they weren't perfect. I tried another version. This was a comical adventure. I misread a certain ingredient and ended up adding instead of a tablespoon of lemon juice, I added a cup. This made the dough very watery so I tried to thicken it up by adding more of the dry ingredients. Needless to say I knew defeat when I saw it and tried again with a new batch. The third trial came out better than the first trial but still didn't have that citrus kick we were looking for. So this week, I'm going to re-work the recipe and see if I can get a cookie that is light but full of lemon flavor.
Another recipe I'm going to experiment with will be making a Chocolate Pound Cake. I have two recipes for a pound cake. One of the recipes comes from a family member who lived in Kentucky. As far as I know, my mom and I are the only ones to have this recipe. It is a Cream Cheese Pound Cake recipe. Not as heavy as you would think and is very addicting. It is good by itself or with a little bit of apricot preserves on top. I'm going to play around with this recipe and see what would happen if I add either melted chocolate to the mix or some cocoa powder to the mix. My husband is a chocoholic and will eat any chocolate in the house. His behavior has been a joke in our house. I'm not real big on chocolate. I'm more of the sugary candy kind of person but I do enjoy a piece of dark or white chocolate every once in a while. Every time I'm in the mood for a piece of chocolate, there isn't any because he's eaten it all. I've had to hide it in order to have it when I want it. Just another chocolate item for those who love chocolate.
Two more recipes I'll try to get to this week will be bread recipes. I love lemon poppy seed muffins so I'll try a lemon poppy seed bread from a recipe I've filed away and kind of forgot about until now. My grandmother has always made a killer banana nut bread. It's very moist and though I have never loved bananas, I love this recipe. I also love coconut so I'm going to try making a tropical bread with both banana and coconut and see what will happen.
So as you can read, this week will be a week of experimenting with flavors and ingredients. Not sure how it will turn out but since I love baking and it is relaxing and I'm on break, why not try! I'll let you know later how this week turns out.
Monday, April 12, 2010
What's going on...
It's been a busy few weeks.
First, we found out that we were awarded the 2010 Local Hero Award for Food Artisan by Edible South Shore. You can look for information on these awards in their spring issue and can also read about all the winners in their blog, which will focus on one winner every Friday. Thanks for voting for us. We appreciate it and are humbled.
Second, we survived our first fundraiser drive. Our cookies, along with coffee and other deserts, were the focus of a spring fundraiser drive in some local schools. The week before Easter has us baking over 5,500 cookies. After working our day jobs, we would come home and bake for several hour each night. All total, it took us 48 hours to fill the orders. Since we survived, we're looking forward to doing another fundraiser drive in the fall. If you're interested, give us call.
Third, we just updated the design to the website. Tell us what you think. We're also experimenting in the kitchen with new recipes. Look for them in the future.
First, we found out that we were awarded the 2010 Local Hero Award for Food Artisan by Edible South Shore. You can look for information on these awards in their spring issue and can also read about all the winners in their blog, which will focus on one winner every Friday. Thanks for voting for us. We appreciate it and are humbled.
Second, we survived our first fundraiser drive. Our cookies, along with coffee and other deserts, were the focus of a spring fundraiser drive in some local schools. The week before Easter has us baking over 5,500 cookies. After working our day jobs, we would come home and bake for several hour each night. All total, it took us 48 hours to fill the orders. Since we survived, we're looking forward to doing another fundraiser drive in the fall. If you're interested, give us call.
Third, we just updated the design to the website. Tell us what you think. We're also experimenting in the kitchen with new recipes. Look for them in the future.
Subscribe to:
Posts (Atom)