So I have a problem and that problem is baking. I can’t stop. My job title is officially: BAKER and Caterer. Working at the newest, hottest spot in town means the place is hoppin’. Things need to be made and who better to make pretzel buns and desserts and me. We need more buns, can I come in? Of course. Although my bosses noticed the other day that I haven’t taken a day off in a bit. You can tell us no. But what is two hours out of my day to make some beautiful buns. What can I say I am a weirdo. I love working. I love my job. I am a firm believer in doing what you love. What you are passionate about. What gets you going?
Besides having the job title, I also decided to start my own gluten-free baking business two years ago. Now I am in the swing of summer market season and I spend Friday’s baking for my booth. And Saturday’s connected with the beautiful people who stumble upon it. But….besides all that, I’ve been baking like a fiend at home. Recipe, after recipe. I probably have at least 10 new recipes on my camera and 50 more in my head. Yesterday I made some rhubarb pie bars and hit up my friends and taste-testers to sample them out. I bake for the sheer joy of creating!
Growing up people told me I should be an artist (Just one of my sketches here, I love a portrait and some people). And while I always enjoyed drawing, it just didn’t fit. Now all the creativity finds itself channeled into my job. Food is art to me. I baked an Americana themed pie this week. I like to braid the crust. There is artistry in dessert, and I crave it. Following my other passion, walking, usually puts me in a creative flow state. And since I walk to work, Ed Sheeran jamming, I get in a creative flow. Ever heard of Jason Silva? You should check him out if not. His energy and enthusiasm send me into a mindful rapture. His philosophy shots of espresso. I feel POSSIBLE after watching his clips. I really feel a connection to this video right here below on Creative Flow States ——–>>>>–>>>->
Anyways, I promise there is a recipe coming. All this creativity and baking is a benefit to you! Since I Continue reading
So I am a VERY creative individual. Growing up everyone told me I should be an artist. Drawing was my thing. In high school, if something needed designed, I was the go-to-girl. Backdrop for the Homecoming float? I’m all about it. Run-through for the basketball game? Count me in! As I’ve grown into adulthood, though, I’ve found my time to sit down and draw has rapidly diminished (minus a 30 day sketch challenge with my granny two-years ago). Although, it has evolved in other directions. My creativity has spilled out into other arenas of my life. Into my fashion and wardrobe. My make-up. My hair. My apartment and interior design. Into my booth at the Farmer’s Market. And the biggest arena: my FOOD. My artsy, creativeness has flowed into my kitchen most of all, clearly since BAKER is my job-title. This week at work, my bosses gave me the green-light to make pies. I LOVE making pies, it seems like one of the most creative desserts to me. Making the crust. Fluting. Toppings. Flavors. I was in my own personal Heaven to say the least.
As I stood at the market two weeks ago, I kept seeing these gorgeous blueberries coming from Ernie’s booth. I was determined to get me some of them. My gears sped into over-drive with ideas on what I wanted to do with those blueberries. As the market went along the recipe kept evolving. As I talked to customers, I kept conceptualizing. Finally, last Tuesday, I made the recipe. WOW! There is this unbelievable high I get from creating food. From making something that I’d spent so long thinking up. From making something that I just KNOW is delicious and amazing! This photo is evidence of said amazingness. Just look at my mom and nephew. Look at the plate. Notice how the tart was absolutely destroyed and gone. So now my website, my booth, my job, and you reading this get to benefit from my creativity. Although, my artsiness has been on the upswing lately. I had my friend Julie over a few weeks ago to work on painting a table cloth. My other friend Mary had given me one to be a wind-blocker, but like my car, it looked boring so I decided to paint on it. Here is the result: Continue reading
I am so sorry for all the hit-and-miss, absences lately. As you can see, last week I was tucked away in the gorgeous Rocky Mountains for a beautiful little wedding. Family time and exploring took president. Have no worries, a trip to Colorado has inspired me. For when I am in Nature, I am most in awe and most creative. Besides that Colorado knows what’s up. They are hot on the Paleo/Gluten-Free trail. Therefore, I did some taste-tester, some sampling, and some comparisons. Many restaurants ordered gluten-free menus (a plus for our crew since we have at least 2 with Celiac’s). And the Cute little coffee cafe we frequented, also had gluten-free offerings (like cookies made in Boulder and Gluten-free bagels to be made into breakfast sandwiches)
Also before leaving town I was in the mist of changing jobs. Just when my life seems routine, I will have a big change. Last winter market I was moving. Now at the first market, I am in the middle of a career change. Needless to say I busted my butt for two weeks previous to leaving by working BOTH. Now you can find me residing at Fifi’s in Terre Haute. Local baker, and some of my gluten-free items :) (I Continue reading
I think this is the last cheesecake I am going to post, as I’ve posted many (and I even skipped the Chocolate Strawberry one)!
I notice if I make one, then someone else will see it. Or the people I give it to (minus Tab who is going to just savor it herself), share it with others. Or I will post it and people I know will see. See the cascading, snow ball effect? That way I end up (which I already have), making a bunch.
Plus me being the uber creative spirit/unbelievably stubborn person that I am, I can’t just make the same one. Each time I want to make a different variety. So when my friend Heather commented on one of my photos, I was devoted to making her one. So initially I think: what would I want to eat. Note my favorite cheesecake (actually my favorite food) is cherry. But my instinct was turtle. Growing up I loved some caramel. I remember one year my family was obsessed with the Ritter’s Frozen Custard we got in town (I come from a family of ice cream fanatics) and for my birthday I got a Turtle Ice Cream Cheesecake. Holy decadence!
So I set out to make the ultimate, tasty turtle cheesecake. The caramel is a link to the Urban Poser. She has created the best caramel sauce period, so click the link and make it, I am not going to mess with perfection.
- 1 1/2 cups pecans
- 1/8 cup honey
- 1/4 cup coconut oil or ghee
Apparently I spoil people completely. Or my cheesecakes are so good, they are in HIGH demand. My friend Julie’s mother gave me back a mason jar to refill, like it is bottomless. Although the jar was conveniently larger than the original one. Weird! My boyfriend didn’t help matters, when he popped in with gifts, including spring pans so I can make more cheesecakes and feed my addicts.
After my nephews came in last week and my co-workers were crooning about there cuteness, I told them I love Trenton’s cuddle cuteness. How he loves to tell me I make the BEST no-bakes. And I am such a good baker. I was surprised when I asked my co-workers if they had ever had my no-bakes before. What?!?! I had to correct this……IMMEDIATELY.
……….But why not combine the two? Hmm, this could be interesting.
No-Bake Cookie Cheesecake Jars
- 3/4 cup sunbutter
- 1/3 cup cocoa powder
- 1/8 cup organic coconut oil
- 2 cups unsweetened coconut flakes
- 3/4 cup coconut sugar
- 1/4 cup pecan pieces
- 1 tsp vanilla
My top favorite foods? Cabbage, bacon, cherries, Brussels sprouts, venison, grass-fed butter, macadamia nuts and more than I’m going to rattle off now. The other day while browsing the store, I was struck by a Brussels craving. Maybe (probably) because I’ve been talking about them a lot lately. I also spotted some cherries. Hmm….why not put some of my favorites together? Here is the result:
Brussels, Bacon and Balsamic Cherries
♡5 slices bacon
♡1/8 cup cherries
♡1 tsp Balsamic vinegar
♡salt to taste Continue reading
I have obviously been making a lot of cheesecake lately, but I keep getting requests for them. Notably my friend Tab has been on my ass to make her cookies, as well as texting me that she wants cheesecake delivered. My mother is also a fan of them, so why not make some on mother’s day. Plus my work friend Judah’s mom is gluten-intolerant, so I figured I make one for him to take to her too. My mom even split hers with my sister and friend Julie, who shared it with her mom. I had a lot of taste testers and had rave reviews from them all, so here you have it!
Chocalate Chip Cookie Cheesecake Parrot
- 1 1/4 cup almond meal
- 1/4 cup local honey
- 1/8 cup organic coconut oil
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1/3 cup Enjoy Life Chocolate chips