Hingham Farmer's Market and more...

We'll be at the Hingham Farmer's Market, located on Route 3A at the bathing beach, on October 20 and possibly on October 27. We will not be there after October. The market still runs from 10-2 every Saturday up until November 17.

We will be doing the Marshfield Winter Market starting in November. The market will run the 3rd Saturday of every month from November until May and the times are from 10-2. The market will be held inside under the grandstands. We will be participating for the following months: December, January, March, and May.

We have sent in our application to be part of the Harvest Festival held on the Plymouth Waterfront on November 18. This is part of the American Hometown Celebration which kicks off on Saturday with the Thanksgiving Parade and the New England Food Festival. We'll let you know if our application was accepted. If it is, we will have cookies, sweet breads, pies and other delicious treats for you.

GF Apple Cake

At lunch this week we (fellow teachers) talked about apples. Most of us had just gone apple picking and more were heading out this weekend to go pick some themselves. Basically the conversation can be summed up into this, you have 3 separate and distinct categories of people: those that love apple crisp, those that love apple pie, and those that love apple cake.

I haven't made this apple cake in awhile but decided to try it gluten free to see if it was something I would be able to offer in our GF line. Feel free to try it out.  Enjoy.

Ingredients:  1.5 sticks of butter, room temperature, 1.5 c + 5 TBSP sugar, 2 eggs*, 1 TBSP vanilla, 2 c gluten free all-purpose flour*, 1 tsp xanthan gum, 1 tsp baking soda, .50 tsp sea salt, 4 tsp cinnamon, 1/3 c sour cream*, 4 granny smith, 5 TBSP brown sugar, 1 tsp cornstarch

Instructions: (1) Preheat oven to 325 and line a 9x13 baking dish with parchment paper. (2) In a large bowl, cream butter and  1.5 c sugar until fluffy. (4) Add eggs and vanilla and beat to combine. (5) Add flour, xanthan gum, baking soda, .25 tsp sea salt, 2 tsp cinnamon beating after each addition. Add sour cream and beat batter until it thickens. (6) In a medium bowl, place apples, 5 TBSP sugar, brown sugar, 2 tsp cinnamon, .25 tsp sea salt, and cornstarch. Stir to combine. (7) Layer half the cake batter in the dish and spread evenly then place apple mixture on top. Top apple mixture with remaining cake batter and spread evenly. You might need to use wet hands to spread the remaining batter. (8) Bake the cake for 45 minutes to 1 hour or until toothpick comes out clean. Cool completely and slice into squares and serve.

*Use extra-large eggs and low-fat sour cream is ok but don't use nonfat. You need the fat to hold things together.
*I usually use Bob's Red Mill GF All-Purpose Flour but King Arthur has a GF all-purpose  that I've been using lately and love.
*Granny smiths are good, Spencers are even better.

Apple Brown Betty

This past Columbus Day we went apple picking with friends at Tougas Family Farm. We get a lot of our fruits from this place. The apples we were excited to get were the Spencers. I personally think they are better than a Honeycrisp apple any day. We picked several bags of Spencers and since we have a lot of apples hanging around the kitchen, I figured I would make a few apple desserts. First dessert is a simple Apple Brown Betty. I'll post the other dessert tomorrow since I haven't decided if I want to do a spice apple cake or scones or cobbler....the list is endless. Enjoy this recipe and if you haven't gone apple picking yet, do so. There are ton of apples out there and it is always fun hanging out with family/friends for the day in an orchard.

Ingredients: 8 white bread slices, 1/3 c butter, melted, 1 c firmly packed brown sugar*, 1 TBSP cinnamon, 4 large Granny Smith Apples*, 1 c apple cider

Instructions:  (1) Preheat oven to 350F, lightly grease an 8" square baking dish and cut bread into 1/4" cubes. (2) Pulse the bread cubes in a processor 8 to 10 times or until mixture resembles fine crumbs. (3) Stir together breadcrumbs and butter in a small bowl. (4) Stir together brown sugar and cinnamon. Place half of the apple slices in the baking dish; sprinkle evenly with half of the brown sugar mix and half the breadcrumb mixture. Repeat process with remaining apples, brown sugar mixture, and breadcrumb mixture. Pour apple cider evenly over the top. (5) Bake at 350 for 55 minutes and let stand 10 minutes before serving.

*I usually use dark brown sugar over light brown sugar.
*I substituted Spencer Apples for the Granny Smiths but Granny Smiths will work.
*I love using fresh apple cider from C.N. Smith Farm.

Peach Cobbler

Cobblers, I love cobblers. It doesn't matter what type of cobbler it is, I just love them. Bob makes a pretty mean apple cobbler and he'll let you know it.  Since peaches and blueberries are abundant right now, I have a ton of them just waiting to be incorporated into delicious baked goods for the market. I purchased some peaches from C.N.Smith Fields last week at the Plymouth Farmer's Market located at the Plimouth Plantation. I'm making some peach pie for this weeks market and had a few left for a cobbler.

Here's a recipe for cobbler. You can substitute the peaches for just about any type of fruit. Enjoy.

Ingredients: 8 fresh peaches - peeled, pitted and sliced into thin wedges, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, 2 teaspoons cornstarch. Topping: 1 cup all-purpose flour, 1/4 cup white sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 6 tablespoons unsalted butter, chilled and cut into small pieces, 1/4 cup boiling water.  Mix Together: 3 tablespoons white sugar, 1 teaspoon ground cinnamon

Instructions: 1. Preheat oven to 425 degrees F.   2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.  3. In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. 

* I will sometimes add oats to the topping; depends on what I'm in the mood for.

National Pecan Pie Day

July 12 is National Pecan Pie Day, just in case you didn't know. Pecan Pie is considered a specialty Southern dish. Usually it is served at holiday meals and consists mainly of pecans, corn syrup or molasses. Chocolate or bourbon whiskey are popular additives to the traditional Pecan Pie.

Tradition has it that the French invented the pie soon after settling in New Orleans. Supposedly they were introduced to the Pecan by Native Americans. No early recipes prior to 1897 can be found and popular cookbooks like Fannie Farmer and The Joy of Cooking didn't include a recipe until the 1940s. The Corn Products Refining Company, the makers of Karo syrup, popularized the dish and state that the pie was a "1930s discovery of a new use for Karo syrup by a corporate sales executive's wife."

This pie is very sweet. Us Southerners love our sugar and the only type of pecan we use are Georgia Pecans.

Here's a recipe for Pecan Pie. We use my granddaddy's pie crust and I can't give you that recipe or the family will kill me. Use whatever pie crust recipe you have and if you don't want to waste time making crust from scratch, purchase a prepared pie crust or the boxed pie crust located with the canned biscuits. I hear they taste just as good.

Ingredients:   2/3 c sugar, 1/3 cup butter, melted, 1 c corn syrup, 1/2 tsp sea salt, 3 eggs, 1 c pecan halves/broken

Instructions:  1. Preheat oven to 375F.  Prepare pastry and line pie plate with crust. 2. Beat sugar, butter, syrup, salt and eggs with an electric beater. Stir in pecans and pour into prepared pie plate. 3. Bake until set, usually 40-50 minutes. Chill for at least 2 hours. Serve with whipped cream or ice cream.

*After chilling the pie, you can freeze the pie for 3 hours uncovered then cover it and freeze for up to 1 month.
*Decrease the corn syrup to 3/4 cup and add 1/4 cup brandy to the mix for a Brandy Pecan Pie. You can also use bourbon.
*Melt 2-1 oz squares of unsweetened chocolate with the butter to make a Chocolate Pecan Pie.

Apple Turnovers

One of the items we will be offering at the markets are our turnovers. Since we use seasonally ingredients, we will be offering a variety of turnovers and throughout the summer, these options will change. One of the turnovers we will almost always have will be our Apple Turnovers. These remind me of the old Hostess fruit pies but without the Comstock fruit fillings.

We use our traditional buttery pie crust recipe for all turnovers. My granddad Nestor would also use this recipe for his pies. I have fond memories of him making pies for the holidays or when we visited. We don't use lard like he use to but the taste is still amazing. I usually use this crust for all my items that require a crust: quiche, chicken pot pies, jelly rolls, etc.  The filling uses granny smith apples. I love tart apples and use them in a lot of my apple recipes. I add spices to them for that perfect filling and honestly, can eat just the filling by itself.

Since I can't give you my granddad's crust recipe, I figured I would grab a recipe for turnovers that is fast and easy to make and is also delicious. This recipe is from Food Network.com and is by Ina Garten, the Barefoot Contessa, copyrighted 2006.  Enjoy.

Ingredients:  1 tsp grated orange zest, 3 TBSPs fresh orange juice, 1.25 lb tart apples, 3 TBSPs dried cherries, 3 TBSPs sugar, 1 TBSP flour, .25 tsp ground cinnamon, 1/8 tsp ground nutmeg,  sea salt, 1 package of puff pastry, egg wash (1 egg beaten with 1 TBSP water)

Instructions: (1) Preheat oven to 400 F and line baking sheet with parchment paper. (2) Combine zest and juice in a large mixing bowl. Peel and core apples and cut into 3/4" dice pieces. Add to juice then combine cherries, sugar, flour, cinnamon, nutmeg, and a pinch of sea salt. (3) Flour a surface and roll out defrosted puff pastry sheet into a 12x12" square. Cut into 4 smaller squares and chill until ready to use. (4) Brush egg wash over a pastry square and add 1/3 of the apple mixture on 1/2 of the square. Fold over diagonally and press edges closed with a fork. Add turnovers to prepared sheet,. Bush egg wash over the top of the pastries and sprinkle with sugar. Cut two slices into the tops of each pastry to vent and bake for 20 minutes until golden brown and puffy. Serve warm or at room temperature.


* Instead of traditional diagonal turnovers you can make a circles and fold over the circles for a semi-circle shape.
* You can omit the cherries and add other dried fruit like cranberries, raisins, figs, etc. or just have the apples.

National Chocolate Chip Cookie Day

The Original: Oatmeal Chocolate Chip Cookie

Today is National Chocolate Chip Cookie Day. It's funny to think about how this traditional American snack was actually a mistake by Ruth Wakefield.  One day while at the Toll House Inn in Whitman, MA.,  Mrs. Wakefield decided to add pieces of a chocolate bar to her butter cookie dough. She thought that the chocolate would melt when the cookies baked but to her surprise, the chocolate held its shape. The cookie was a hit and the recipe was published in a Boston paper. Since the recipe was such a success, Nestle began selling bags of chocolate chips to bakers beginning in 1939.

My mom is the one who perfected the oatmeal chocolate chip cookie recipe back in the 1970s. This is the cookie recipe that started it all. We call our oatmeal chocolate chip cookie The Original. This cookie has been baked many times over way before we started the bakery in 2008. My sister and I would bake up batches of these cookies to give away as gifts, to sale for extra spending money, or just to enjoy with a glass of milk with friends.

From this original version, we came up with 15 other varieties. My favorites are the Holiday (oatmeal white chocolate cranberry), the Harvest (oatmeal blueberry, cranberry, cherry), the Southern Comfort (oatmeal chocolate chip pecans) and the Cinnamon Chip (oatmeal cinnamon).  Even though I have other favorites, I still enjoy an original right out of the oven with a glass of milk.

Since I really can't give you our cookie recipe since it is a secret, I'm posting a recipe from Williams-Sonoma's cookbook titled Cookies. The cookbook was first printed in 2002 by Weldon Owen Inc. and Williams-Sonoma Inc. I haven't made this recipe but a few of the others that I did make from this cookbook were delicious.

Celebrate National Chocolate Chip Cookie Day by whipping up a batch of cookies. Make some friends and share them or eat them all to yourself. Enjoy this sweet day.

Ingredients:  1 1/3 c (220g) flour, .5 tsp  baking powder, .5 tsp baking soda, .5 tsp sea salt, .5 c (125g) unsalted butter (room temperature), .5 c sugar, .5 c light brown sugar (firmly packed), 1 egg, 1 tsp pure vanilla, 1 c (185g) chocolate chips

Instructions:  (1) Preheat oven to 350F (180C) and line baking sheets with parchment paper. (2) Sift flour, baking powder, baking soda, and salt and set aside. (3) Cream butter until fluffy and add in sugars and continue to beat until mixture isn't gritty when rubbed between a finger and thumb. (4) Add egg and vanilla and beat on low until blended. Scrap down the sides occasionally. (5) Add flour mixture to the butter mixture and mix on low speed until just blended. Add in chocolate chips until blended. (6) Scoop out cookies with a tablespoon or with dampened hands, shape into 1 inch (2.5cm) balls and drop onto baking sheets. Space cookies a few inches (5 cm) apart. Bake until golden brown around the edges, about 12 minutes. Cool briefly on wire racks. Makes about 4 dozen cookies.

* I use air-bake cookie sheets and an ice cream scoop to make the cookies uniform in shape.
* Feel free to use different types of chips in your cookies.

Raspberry Shortbread

When I hear the word shortbread, I think of men in kilts, bagpipes, and Walkers Shortbread. Shortbread is a classic Scottish dessert that consists of three basic ingredients: flour, sugar, and butter. (Butter, my favorite!) This dessert resulted from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk. Shortbread can be found in as a large circle, individual rounds, or cut as fingers.

Either way you slice it, shortbread is delicious. We are trying out a few recipes for shortbread and since I'm enjoying way too much shortbread, I figured I would do a recipe on the subject. This recipe actually comes from Epicurious.com. It's not the recipe we use, but it is still a tasty treat and is fairly easy to make. The only time consuming factor is the freezing of the dough for a few hours or overnight. If you have to make and eat these all in one day, make the dough in the morning and bake in the afternoon/evening. I just made the dough and left if overnight and baked a tray of these the next day. Enjoy.



Ingredients:  1 lb. butter, room temperature, 4 egg yolks, 4 c flour, 2 c sugar, 2 tsp baking powder, 1/4 tsp sea salt, 1 c raspberry jam, room temperature,  1/2 c powdered sugar

Instructions: (1) Cream butter in a mixer then add egg yolks and mix well. (2) In a medium bowl, add sugar, flour, baking powder, sea salt and whisk. (3) Add sugar mixture to butter mixture and mix until incorporated. (4) Turn dough out onto a floured surface and form 2 balls. Place each ball in plastic wrap and freeze for 2 hours or overnight. (5) Preheat oven to 350F. Take one roll of dough out of the oven and grate it by hand or with a grating disk in a food processor. Evenly cover a 9x13" baking pan or a 10" tart pan with the shreds of dough. (6) Spread jam, using the back of a spoon, to within 1/2-inch of the edge all the way around. Grate other ball of dough over the entire surface of jam. (7) Bake for 30-40 minutes until lightly brown. Sprinkle with powdered sugar as soon as they come out of the oven and cool on a wire rack. Cut into squares with a serrated knife.

*I use homemade raspberry jam from raspberries we grow in our garden. I particularly like the jam with seeds. The grating of the shortbread doesn't have to be a fine grate, coarse works best. I sprinkle a little more than a dusting of powdered sugar on the finished project. I think that comes from eating beignets when I lived in Louisiana.

Resurrection Cookies

Easter involves egg hunts, baskets filled with goodies, and chocolate bunnies. For some, it is a time to reflect on the sacrifice of Jesus for all mankind. A friend of mine shared this recipe with me. It is a recipe that can be used to teach younger kids the meaning of Resurrection Sunday. I've had several inquires on how to present the meaning of Easter to kids and figured I would post this recipe. If you don't celebrate Easter, this recipe is still a good recipe to have. If you do celebrate Easter, this recipe is a good reminder of what Jesus Christ did on the cross for us.  Happy Easter, Resurrection Day.

Ingredients: 1 c whole pecans, chocolate, or heathbar, 1 tsp. vinegar, 3 egg whites, pinch of sea salt, 1 c sugar

Instructions: (1) Preheat oven to 300F. (2) Place pecans or whatever you chose in a bag and let kids beat with a wooden spoon-Read John 19:1-3. (3) Let the kids smell the vinegar and the vinegar in a mixing bowl-Read John 19:28-30. (4) Add eggs to the vinegar-Read John 10:10-11. (5) Give kids a little salt and have them taste it. Place salt in the bowl-Read Luke 23:27. (6) Add the sugar to the bowl-Read Psalm 34:8 and John 3:16. (7) Mix the ingredients on high until stiff peaks form, about 12-15 min. Read Isaiah 1:18 and John 3:1-3. (8) Mix in nuts and drop cookies on a cookie sheet covered in parchment paper. Read Matthew 27:57-60. (9) Place cookies in the oven and TURN off the oven. Place tape to 'seal' the oven. Read Matthew 27:65-66.  (10) Go To Bed. Read John 16:20, 22. (11) Easter morning, open the oven and give each child a cookie. Notice the cracked cookie and break it open or take a bite, it's hollow. This represents an empty grave.

Easter Braids

My Italian mother-in-law has certain holiday treats that she makes. Usually these treats are made at Christmas time or for Easter. If you even think about making these family treats at other times of the year, you will usually get the 'eye'. Of course she broke this rule when she made her Easter Italian cookies one year for Thanksgiving because of the grandson's asked of it. So I guess, these special treats can be made anytime of the year, however, I'll probably still be afraid of getting the 'eye' and will only stick to making them during Christmas or Easter.

I've mastered making the Easter Italian cookies and Spritz cookies but still have a few more items to perfect. I've learned to ask Mom H about recipes she gave my husband and I when we got married because sometimes she 'forgets' to put in a certain ingredient or a technique. Another aunt and I wonder if this is on purpose so those of us that have married into the family fail at making one of these family recipes.

I know better to post one of her recipes so I picked a recipe that is close to what Mom H uses to make her Easter Braids. She doesn't make them in a ring nor does she dye the eggs that are used. I decided to do them differently than what she does. Hopefully this doesn't mean I'll get the 'eye' next time I see her.  Enjoy and don't worry, Mom H won't give you the 'eye'.

Ingredients: 1 package rapid rise instant yeast, 1.25 c milk, pinch of salt, .5 c butter, 2 eggs (beaten), .5 c sugar, 3.5 c flour, 1 egg beaten with 1 tsp water, Raw eggs (dyed or not)

Instructions: (1) In a small pan, warm milk and butter on the stove to melt the butter but don't boil or make the mixture too hot. It can kill the yeast if it is too hot when poured in #3. (2) In a large bowl, whisk yeast, salt, eggs, and sugar. (3) Add warm butter mixture to large bowl. Add half the amount of flour and mix until smooth (using a mixture with a dough hook is best). Add remaining amount of flour until stiff. (If you have to add more flour to form a stiff dough, do so.) (5) Kneed until smooth either with dough hook or on a board sprinkled with flour. Place in a greased bowl and cover and set in a warm area to double in size, about 1 hour. (6) Punch down dough and divide into 12 pieces. Roll each piece to 1" thickness, about 14" long. Take 2 pieces and 'braid' them forming a loop/circle. Add to a cookie sheet spread with Pam or with parchment paper or silicon mat and cover and let rise. (7) Add egg to the middle and brush egg wash on to bread. Bake at 350 until golden brown, about 20 min.

*Eggs can be dyed without cooking, just make sure to not crack the eggs. Eggs will cook while the bread is baking. Eggs can be eaten just make sure to store finished bread in fridge to keep eggs safe for consumption.

*Add sprinkles to tops of bread before baking to add a celebratory flare.

Busy, Busy Busy!

The fall started out beautiful with an Indian summer and then it appeared that winter would be approaching much sooner than planned with October getting extremely cold. This made Saturdays at the Hingham market a fun time. Nothing like a hot cup of tea or coffee from Redeye Roasters,  a bag of popcorn from Margie's Sweet Surrender, and fellowship with other vendors to pass a cold, windy Saturday. The market ended the weekend before Thanksgiving, which gave us time to catch a breather before baking tons of pumpkin and apple pies along with pumpkin breads and other delicious sweets for Thanksgiving feasts.

My favorite time of the year is Christmas. I love the music, the food, the smells, the lights, etc. We decided to take a portion of all orders placed between 11/25 and 1/1/12 and donate the proceeds to St. Jude Children's Hospital. When we first started the business, Bob had the idea of doing "Cookies for Kids".  Donations would be given to different charities and non-profit organizations that helped children. We were blessed this season with your generous support and were able to donate $300 to St. Jude's. We are hoping to give donations to worthy causes in the year to come.

 We developed several different types of Christmas cookies for platters this season. One cookie that became a sudden hit was the Peppermint Macarons. These are french style cookies that have a filling that can be buttercream or frosting or jelly surrounded by two light dyed-red meringue-like wafers. We decided to roll the macaron edges in crushed peppermints to give it that holiday feel. I was told that these cookies need to be offered every Christmas. We also made some Almond Scandinavian bars which were absolutely delicious.  We had a call for mini-cakes. Instead of one cake to serve guests, the mini-cakes allow for guests to have options. A few mini-cakes we did this season were the Chocolate Peppermint cake and the Eggnog Cake. Both cakes were a hit with our taste testers and added to our product line. Red Velvet, Peppermint, and Eggnog cupcakes were also added to our product line. The Holiday season kept us pretty busy up until New Years Eve.

The second half of 2011 sure did go by fast. January is usually a slow time for us because people are sticking to their new year's resolutions or are cutting out sweets. This time of the year allows for us to experiment with different kinds of recipes, change a few recipes that didn't work before, and just have fun baking in the kitchen. I'm going to try to post a few recipes a week during January; that's try to post. Between a full-time job and experimenting, it might only be a recipe a week.

Gone Bananas...

Banana Pudding and Banana Cream Pie Cupcakes

Today I spent the day baking cupcakes using my least favorite fruit, Bananas. I dislike bananas. My mom says I've hated them since I was little. The funny thing though, I love Banana flavored pudding, Banana flavored Taffy, Banana Chips, Banana Nut Bread and Coconut Banana Bread. I can scrap the bowl clean after I make one of these creations but when it physically comes to eating a banana, I gag. It's the texture. I know Bananas are good for you but I still can't stomach them. My sister on the other hand was born a monkey. She devours bananas and she has now passed this love for this tropical fruit on to her daughters. Maybe her son will not get the 'banana like' gene and can be like me.

Gone Bananas Cupcakes

The three types of cupcakes made today were Gone Bananas, Banana Pudding, and Banana Cream Pie. The Gone Bananas cupcakes are a banana cake topped with whipped cream and banana chips. The Banana Pudding and Cream Pie are similar except for the topping. Both are banana cakes filled with fresh banana curd. They are both topped with fresh whipped cream but the Banana Pudding has a wafer added to the banana chips while the Banana Cream Pie has graham crackers sprinkled on top. All three of them are delicious. Yes, I tried the cupcakes. Since it isn't the actual banana I can stomach it. They are tasty and will be given away tomorrow to lucky taste testers. Just one more new item coming to a farmers market near you.

Banana Cream Pie Cupcakes

Banana Pudding Cupcakes

New Additions

Hello Spring.

 With the extra time on our hands, we have been creating new additions that will roll out during the market season. We have added some gluten-free products, vegan products, and other baked goods. Just a reminder. All of our items can be made as a gluten-free and/or vegan product. We will only carry a few of these items each week at the market. If you are looking for something in particular, special order it and will bring it to a market where you can pick it up.

Over-The-Top Lemon Cupcakes

The last few weeks have been spent getting ready for Easter. We made a Lemon Layer cake with Lemon Curd and Mascarpone Filling and Frosting for Easter dinner. It was a light cake and didn't make one feel as if they ate too much for the holidays. The frosting was a pain to work with and I realized why I hadn't made this cake many times before. But the frustration was worth it. The final product came out lovely. I added a dark chocolate coconut 'nest' to the top and placed chocolate covered eggs in the nest. Everyone was pleased with the results. Since I had a lot of lemons left over I figured I would make some Lemon Cupcakes. These were also served for dessert and were also given to a customer for their Easter dessert. The cupcakes were a lemon cake filled with lemon frosting and topped with lemon frosting. Definitely a dessert that made your lips pucker but they got rave reviews from those that enjoyed them.

Nutty Professor Cupcakes

 

 

After the chaos of Easter Sunday, I had some time to work on a few more creations. The first one was the Nutty Professor. This cupcake is a white cupcake filled with coconut frosting and topped with more coconut frosting and shredded coconut. A drizzle of chocolate ganache and a few raw almonds make this cupcake delicious, almost like a candy bar I enjoyed growing up. The second and third creations were the Death By Chocolate cupcakes and the Caramel Mocha Delight Cupcakes. The Death By Chocolate and Caramel Mocha both have a chocolate cake as the base but that is where all similarities stop.

Death By Chocolate Cupcakes

The DBC cupcakes are filled with chocolate ganache and topped with chocolate butter cream frosting. A little bit of chocolate is grated along the top of the frosting. Just make sure you have a glass of milk to wash down all that chocolate.  The CMD cupcakes are not filled but are topped with Mocha butter cream frosting. They are also drizzled with homemade caramel sauce and just to make sure these cupcakes aren't too sweet, a little sea salt is sprinkled on top. A few espresso beans are added for those coffee lovers.

Caramel Mocha Delight Cupcakes

These are a few items we will be offering during the summer. They will join our cookies, breads, pies, and biscotti. The plan is to bring a few different types of cupcakes to the markets. During the season, more cupcakes using those berries that are in season, like Strawberry Milkshake and Shortcake, Blackberry Lemon. Traditional cupcakes like plain Vanilla and Chocolate will be available and the goal is to offer a few cupcakes for Adults, like Mojito, Strawberry Daiquiri, or Sangria. Of course these items can be purchased without coming to a Farmer's Market and these cupcakes can be made into a cake. Just give us a call or drop us an email. We look forward to seeing you at a market.

Menu 2011

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.