Category: Goings On

Ooops (big time!)

You know that feeling when you wake up in the middle of the night and realize that you forgot to do something very very important? Your heart races, you might break out in a cold sweat, your mind swirls and dives and the repercussions of that messed up something important feel like a deep black hole. Well that is how I’ve been feeling since we discovered yesterday that the yellow cake recipe in Baker’s Notes v.2 Sweet has a huge mistake.  Instead of 1/2 pound (1 cup) of butter it should be 1/2 cup (1/4 pound) of butter. Arggg.  I won’t complicate this with all stories and foilbles about why it took until now to figure this out …..something so simple…. but please let me say we are very very sorry for anyone that has made the recipe and it didn’t turn out.

In an attempt to set it right we’re printing postcards with the correct recipe (along with a pretty picture) that should be ready next week.  They’ll be available at the bakery and for those not here in Maine, if you’re interested, please email me a (hello -at-bakersnotes.com) your address and I’ll get one out to you.  I’m also going to post a special Scratch recipe here this weekend (it will work I promise!) as a peace offering.   And in an attempt to find some humor in this let me know about your experience with the bad recipe and we can swap stories, who knows it might be fun. In the meantime if you have a copy of Sweet please change the recipe, thank you from the bottom of my heart.


100% Whole Wheat

Al’s been working on a 100% whole wheat, I’ve been nibbling on all the end pieces…. delicious especially smeared with a bit of butter.

Well hello 2012

 

Apparently the holidays are like summer – crazy with no time to even take a breath – but here we are in the new year with lots of things planned.  The next issue of Baker’s Notes is percolating, new desserts are in the works, Al is hard at work on bread projects and we’re taking the time to do a little winter deep cleaning.  Thanks for sticking with us.  Oh and that up there was the backside of the counter on Christmas Eve right before the bedlam, it was a very good time.

Almond Cake

This almond cake is slightly dense and not too sweet. We use it as the base for several different cakes throughout the year including the wildly popular summer version with blackberries. Right now we are filling it with home made fresh cranberry jam and swirling on the white cloud frosting. Delicious.

Gingerbread (again)

See that up there? It’s the most unassuming delicious thing going right now. It’s the first thing I think about when I get to the bakery in the morning and although I’m trying to cut back on the sugar I’ve been nibbling on stray pieces like nobody’s business. It’s called Anna’s Hard Gingerbread and the recipe comes from Allison’s partner Kelly’s mother Anna who lives up downeast on Little Cranberry Island. Strangely enough it has no ginger in it, just a variety of warm spices and ingredients that give it a perfect flavor and texture.

I think we can say we’re all in love with gingerbreads right now at the bakery, there are at least 4 different versions going on at any given time. I can’t think of a better way to celebrate the season.