Brown Sugar Basics

Good afternoon!

I hope that you are having a great day enjoying the sunshine either provided by the people you love or by the sun...I know, that was a little silly but I believe that the people you hold dear to your heart can impact your day in the best way at any given time. My family shines great sunshine and love on me on a regular basis and I try to reciprocate as often as possible. January is my father's birthday month and I am going to bake a batch of his favorite cookie for just his enjoyment.

I wanted to share something very basic and extremely easy that you can use exclusively or if you happen to run out of it and need to make a substitution. I make my own brown sugar, not for just my own personal use but also for my bakery, Sweet Intentions, I love the way that it smells when it's in the mixer! The recipe for brown sugar is so simple and very easy to remember:

 

Light Brown Sugar

1 cup granulated sugar (I use all natural or certified organic sugar)

1 TBSP molasses

Mix the ingredients together either by hand or use your mixer to completely combine them. Scrape down the sides of the bowl to insure that you are incorporating all of the molasses evenly into the sugar.

Here is a picture of my Light Brown Sugar prior to starting the mixer,

I started out on low and stopped it pretty frequently to scrape the sides and even the bottom of the bowl. I gradually increased the speed to medium and let it go for about five minutes before scraping the sides again. I let it go for about another five minutes and I was greeted with this

 

 

If you are in need of Dark Brown Sugar the method is the same but you would combine 2 TBSP of molasses with 1 cup of granulated sugar.

 

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Happy Monday!

Happy Monday!!

Last week was very interesting and quite fun, I spent a great deal of time making as many sourdough items that I could with my young starter, Alpha. I haven't worked with sourdough for such a long time..not since culinary school to be honest! One of my new clients expressed a need for a sourdough loaf so I decided that now is as good a time as any to commit to cultivating a wild yeast starter. My mother laughed at me whenever she watched me as I cared for my then unnamed youngster and she cringed a few times when I asked her to peer into the jar and take a whiff... I know, maybe that was sort of mean but once Alpha matured enough to be used in a recipe on his eight day, she wasn't laughing anymore. Alpha first gave us a few simple things such as Crumpets and English Muffins.

 

 

I don't think that many survived the first afternoon... I believe that we ended up eating most of the English Muffins with raw honey from our friends at Singing Frog Farm or did I make scrambled egg sandwiches with bacon...it's all a haze..either way it was pretty tasty.

Alpha and I also collaborated on Pretzel Rolls and Waffles.

Yes...I said Pretzel rolls! All I needed were some heirloom tomato and bacon jam, kale, garlic aioli and grass fed beef! I settled for a few with the most delicious Amish butter and maybe just one with Raw Milk Cheddar from Fields of Athenry..well done Alpha!

 

 

I love waffles more than I probably should and I honestly thought that I had already perfected my goto waffle recipe. I am happy to say that I have found my new favorite treat! My little brother came for a visit so I had to share a little Sourdough Waffle goodness with him! I grated a little nutmeg added a few other yummy spices, sauteed organic Golden Delicious apples butter,cream and sugar and voila, delish!

I wonder if Alpha is ready to make a loaf of bread? We'll find out later this week!

 

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Greek yogurt is so very necessary!!

Happy Monday!

Look at this....I mean it, look closely at the above creamy goodness. I was a little skeptical when one of my favorite co workers told me that she makes yogurt for her family every week, I had never thought about doing such a thing but was very eager to give it a go! I followed her instructions but failed miserably! I told her what happened the following morning and we realized the only missing piece was the proper temperature of the milk! I believe that I was so worried about not killing the yogurt cultures that that I let the milk cool off way too long. My friend and I recreated her recipe together and I brought my thermometer along to be safe, needless to say I haven't made the same mistake and have been enjoying homemade yogurt for the last four years. Let me show you just how easy it is to make your very own greek yogurt!

You are going to need a few things:

1 Gallon of milk, I use 2% hormone free organic milk but please use whichever suits your taste but please be cautious about using skim/fat free, I think that the lowest you should go is 1%..

1 Dutch oven with a lid

1/2 cup of the plain yogurt that you wish to use, Greek, regular, Skyr, it's all up to you

2 Colanders, 2 plastic bowls and large coffee filters (I know..it sounds weird now but trust me...it will make sense later.)

1 to 2 clean containers to store your yogurt

1 thermometer, plastic or glass cup measure and a rubber spatula

1 large clean bath towel or a throw/blanket

About 20 minutes to prepare the yogurt and 10-12 hours to set up

Pour the milk into your Dutch oven and place on the stovetop. Turn the heat to just under medium high, this temperature is just fine, especially since we are going to cover the pot with the lid to make this process a little faster.

Place the lid of the Dutch oven in such a way to leave just a little room for steam to escape and so that you have a bit more control. You don't want the milk to come to a boil, you want it to begin steaming a little. I would suggest setting a timer for about 8 - 10 minutes and add more time as needed. Don't stray too far from the stove, I had a few extra things going on while I was heating up the milk and the temperature got away from me...

 

 

So..yeah, this self imposed nonsense really happened!! 205.7 degrees!!!! I needed the temp to be in the range of 122-125 degrees, I had to wait over 30 minutes for the temperature to drop. I used a timer and stayed in the kitchen next to the stove to make up for my mistake.

After the temp finally dropped to about 123 degrees I added the reserved yogurt and gently stirred it into the milk with spatula. I then covered the Dutch oven with the lid and carefully wrapped it up with a large bath towel.

I wrapped it in a towel to protect the pot from a temperature change and to keep it sort of toasty, you know that all good bacteria needs a warm environment and a fair amount of time to do its thing! I always leave my wrapped parcel of goodness on the stove, on one of the back burners, write down the time that I set it aside and set the alarm on my phone for 10 hours when the temperature outdoors is set on humid,hot, and ridiculous! When the alarm goes off I am greeted by this beautiful sight:

This is a Dutch oven filled with the more than a few bowls, smoothies, and even a small batch of frozen yogurt but I first need to put the lid back on and put it in the fridge for about 12 hours. After the yogurt has chilled for at least 12 hours I will set my yogurt to strain which will give me the ultra creamy and very thick texture I am craving, I have to strain away as much liquid whey protein as possible. I first place the colanders into their respective plastic bowls and I make sure that the colander isn't flush with the bowl, I need to keep the liquid away from the yogurt. I then line the colander with coffee filters and use the cup measure to fill the lined colander being careful not to fill it too much.

 

Cover the top of the yogurt with a coffee filter, then cover the colander with plastic wrap and place the yogurt into the fridge for 6-8 hours, it depends on just how thick you would like the yogurt to be.

I like my yogurt EXTRA THICK so I always go for the 8 hour strain and I am left with this:

Use your spatula to very carefully move your yogurt to your clean and patiently waiting empty containers...

This yogurt tastes unlike any plain Greek yogurt I have ever had, it actually tastes sweet! You can see that my containers recently held store bought yogurt, there's an easy explanation for that, every now and again "someone" eats all of the yogurt without setting aside any yogurt for the next batch. This will last just over a week between two people, you can easily cut this recipe in half and adjust the time frame (10-12 hours) to suit the season.

What to do with all of the leftover liquid whey protein? I will take care of it later, I think that I will make a small bowl for myself right now! Have a great day!

 

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First things first!

I have completely neglected my blog... It feels almost strange to sit here with my IPad..staring at a fresh page wait to see what happen. I have neglected this great space due to uncertainty and upheaval and feeling as if everything I had worked for was being stripped away from me. Change is always a good thing it simply hurts like hell when you are in the thick of it. I think that when I first decided to start a blog I really didn't know why I was doing it, I had no real direction and I didn't know what to say but I believe that I see this opportunity in a completely new way, I want to share some of my passions, thoughts and abilities, and other fun things I happen to stumble upon.

I absolutely love to bake and cook which is why my mother and I became business partners and co owners of Sweet Intentions Bakery, we use as many locally sourced natural, organic, and seasonally specific fresh ingredients as possible. We were vendors at two local Farmer's Markets where we met several amazing local Farmers whose practices and product we love! One thing I noticed while spending time at the Market was that there are many people who loved baked goods and to eat fresh food but they are intimidated by their home kitchen so many of them feel as though baking and cooking with their own hands is completely unattainable. I found myself giving instructions on basic procedures for cooking veggies, chicken, beef, bread, and other delicious necessities on a pretty regular basis. I quickly realized that I really enjoyed the conversations that I was having and the fact that I helped a someone try something new.

So, how does that translate to this blog? My intention is to start at the beginning, to lay a foundation for both baking and cooking which will allow you to reclaim your kitchen and to make delicious breakfasts, lunches, dinners and desserts that you will love! I want to teach you how to write a weekly or monthly menu and to how shop for what you need. I have so much to share with you! I know..it sounds like a lot of work but it really isn't, it takes just a little time and planning and it will make everything so much easier!

 

First things first!

I have completely neglected my blog... It feels almost strange to sit here with my IPad..staring at a fresh page wait to see what happen. I have neglected this great space due to uncertainty and upheaval and feeling as if everything I had worked for was being stripped away from me. Change is always a good thing it simply hurts like hell when you are in the thick of it. I think that when I first decided to start a blog I really didn't know why I was doing it, I had no real direction and I didn't know what to say but I believe that I see this opportunity in a completely new way, I want to share some of my passions, thoughts and abilities, and other fun things I happen to stumble upon.

I absolutely love to bake and cook which is why my mother and I became business partners and co owners of Sweet Intentions Bakery, we use as many locally sourced natural, organic, and seasonally specific fresh ingredients as possible. We were vendors at two local Farmer's Markets where we met several amazing local Farmers whose practices and product we love! One thing I noticed while spending time at the Market was that there are many people who loved baked goods and to eat fresh food but they are intimidated by their home kitchen so many of them feel as though baking and cooking with their own hands is completely unattainable. I found myself giving instructions on basic procedures for cooking veggies, chicken, beef, bread, and other delicious necessities on a pretty regular basis. I quickly realized that I really enjoyed the conversations that I was having and the fact that I helped a someone try something new.

So, how does that translate to this blog? My intention is to start at the beginning, to lay a foundation for both baking and cooking which will allow you to reclaim your kitchen and to make delicious breakfasts, lunches, dinners and desserts that you will love! I want to teach you how to write a weekly or monthly menu and to how shop for what you need. I have so much to share with you! I know..it sounds like a lot of work but it really isn't, it takes just a little time and planning and it will make everything so

 

Today is Father's Day.... I called my Dad this afternoon and we chatted for just a few minutes. He sounded so elated by just seeing my name on his caller id and that sort of warms my heart. He told me that his day is complete now that he's "heard from all three of his kids." I really wanted to go over and bake a pie or a cream cheese pound cake for him..but I had no strength to do so and I think that he knew..I love my Dad. I remember my Mom baking pecan pie and making his favorite food on Father's Day when I was little. My parents are divorced now so I constantly find myself visiting my Dad with unbaked desserts or even dinners that I can put in his oven just before he comes home from work so that he can walk into a house filled with comforting and familiar scents...maybe there is something wrong with me in that I do this more so for myself than for my Dad. I always want him to know that I love him and think about him, and much like he always showed his love by way of providing for us and I think that's the reason I am always attempting to feed his stomach and possibly heal his heart...with love from my hands and the kitchen..

Today was a pretty great day!

Today was a continuation of Saturday.. Loads of baking with the addition of Mom making sheet cake which included the cutest fox dressed in none other than fox hunting attire... I watched her bring this little man to life with precision and I realized that there are certain instances in which fondant lends itself in the most helpful and most wonderful way. So many things have taken place in the last two months! We signed our lease for our retail space and kitchen in The Plains and I cannot wait until we open next month! I will be adding a few new items to our Farmers Market fare, mini pecan, sweet potato, pear, lemon chess and maybe a truffle pie. I have already begun taking croissants to the market and they have been well received so bialys and Demi-baguettes are on the way. I have got to really commit to a menu for the bakery,wow, we are opening a space already! We left our jobs a matter of months ago and here we are making plans and buying equipment for our bakery which will open in October...which is only a few weeks away. I have a bakery of my own... I don't work for someone else building their brand but instead I am working next to my mother as we build our family business and our own brand, Sweet Intentions... No can say that this isn't the right time, it's always the right time when you are ready to pursue your dream. Small business is the backbone of the American economy, we are the true job creators, and we are face to face with our clients aka fans who want great tasting baked goods....and don't mind driving to get them. I am elated by actually living out one of my dreams, it gives me something I cannot truly describe at this time... Except that it constantly leaves me exhausted and warmly content. I am in the right place doing one of the things that I was put on earth to do...I feel so blessed..I see my abundant life manifesting all around me...

Texas Sheet Cake, Homemade Oreo Cookies and Graham Crackers....... YUM.

Each day brings new distractions as well as new triumphs! We are moving into a wonderful new place in the growth of our business. Sweet Intentions has it's first large order, 700 chocolate cupcakes.... Plus 4 new clients as well as the new Noble Gourmet shop that will have two weekly deliveries...things are moving along incredibly well, and I feel great. I will be making a Peach Slab for the market as well as Shaped Sugar Cookies decorated in honor of the 4th of July, this should be pretty fun, decorating sugar cookies...I have some new projects that I'll be tackling in the upcoming weeks and I cannot wait! It reminds me of when I was a child waiting for December to arrive so that I could bake and make as much candy as I wanted and Christmas is by far my most favorite holiday! The Plains won't know what to do when the see what I will providing....except LOVE IT ALL!!

Today I started my working day by ordering a ten pound box of white chocolate chips... I am moving past buying chips by the bag at the local grocery store and am instead finally buying in bulk.. Things are changing steadily in a great way and I am doing my best to not stand in the way and be crushed by the fruition of a dream shared by my mother and me. I know that I am perched precariously on the precipice (I LOVE ALLITERATION!!!!) but there is no abyss. This is were I am meant to be, every day has led to this new beginning... And I am ready! Each Sunday at Archwood we share our baking with Northern Virginia and it gives me such a warm feeling to watch our customers taste the Triple Chocolate Chip Cookies or Chocolate Cupcakes and to know how much they love what's in their mouths. It makes me so happy when they almost immediately refuse to take a sample but proclaim that NEED 6 to 10 of an item because they trust us and they KNOW that whatever they choose at our stall will be good. These are relationships that we have nurtured... It means something special and divine to know that these patrons love our product and that they will come to the market each week to buy from us and that they will follow us quite happily to our new location. Sweet Intentions is the place to be!

Ice Creamy Dreams

I am from a hellishly hot spot in Texas and being there in our stall at Archwood was a true reminder of my time in San Antonio. All day all I could think of was how much I hate wearing khaki pants and also just how amazing it would have been to have had a lemon ice or blueberry cheesecake ice creamy goodness with buttery chunks of Graham cracker crust... I was losing my mind at my most sweaty moment.... My mouth was dry, my contacts were sticking to my eyeballs and I wasn't getting any cooler... Not until I began telling my Mom that we should surely make ice cream from now until the summer is over.. I must have said ice cream and fruit lime - aids a thousand times over the course of our afternoon at the market and looking back now I see that the promise of a chilly treat was majorly comforting.. I talked over the possiblity with our neighbor and for a split second I could see her take in the cool breezy goodness a cup of ice cream provides. She began to inform me that last season one of the vendors made sorbet on site! I felt immediately hopeful by the prospect that we'd be able to pull this off with people who would be more than receptive! Even now as I sit here in the beauty of air conditioning I know that we are about to gain a few more fans, a few lovers of cool, sticky and sweet refreshment.... I cannot wait to see their faces... The comfort and cool heads that will now browse a little longer, converse a touch bit more with those around the green barn...and most importantly they will be transported back in time to a day much cooler and possibly celebratory. Whichever memory shimmies to the top I will be happy to be apart of it...

Divine appointment is what I call it!

We had another great Sunday at Archwood, so many new people loving our products as well as all of our repeat customers coming to show us love and heap proclamations of success on us. I am looking forward to bringing some refreshing items to our customers,the heat is in full effect and I would live to be able offer our visitors something to help them cool off and bring them sweet relief. Sunday, May 29,2011, marks the day that we were offered a retail location for our business. Peyton of Peyton's Place, came by and tasted our wares, she loved everything that she brought to her lips. When asked where she'd like to see our bakery she replied in one of MY buildings, come to my shop when the market closes, I'd love to show you the space that has just become available. We quickly packed up and made the three minute drive to her shop and marveled at how quaint the area looked,the feeling of the place we had just driven to was buzzing with potential and possibility. We didn't know what expect but after walking thru the adorable furniture shop... A sense of comfort washed over me, almost as if there was recognition in a way, like minds and intentions all converging in the same space... Whatever it was it felt good. We made our way to the soon to be vacant space and I fell in love with the look of it,splashes of blue everywhere and an unmistakably charming vibe... I could see a sign with Sweet Intentions written all over it! I stepped inside of the building and I could actually see counters and beautiful baked goods under glass... I could even see a couch and a
few tables.. I saw so many things and it felt somewhat right. We have been planning on opening
a location in two years but this spot.. There is something that is just right about the whole
thing, Peyton and her husband Kenny, The Plains, the butcher shop down the street.. Even the
timing. I don't feel any fear. I know that right now I am in the right place and I am doing exactly what I am supposed to do. This is an amazing feeling..

Week three at Archwood Green Barn

First off I cannot believe that I actually used the wrong name for the Green Barn... Archwood not Archer Wood, well I have corrected my mistake... This Sunday will be another fun one I can feel it, we will introduce a few new items to our line up... rolls with cream cheese vanilla bean icing and Strawberry Cream Cheese pound cake...We'll still have cupcakes and our Triple Chocolate Cookies W/pecans... I'm having such a great time making items that people really want to eat. It's exciting making even this temporary form of food art, I receive great pleasure knowing that I might make something that transports them to a new place or even back in time to a great scent induced memory...I love the possibility of feeding someone's soul in a way... Archwood Green Barn... Thank you!

Opening day at the Archer Wood Green Barn Farmers Market

Today has been quite magical! Sweet Intentions is a reality and we are growing our business in an extremely fun manner. It is beyond rewarding to hand over a sample of something made by hands to a new client who knows nothing about me but is intrigued by the cinnamon pouring from our stall.... My mother and I had a wonderful time talking with our new clients, I look forward to serving my community in a way that has been severly lacking! I am so elated to work with the vendors at the market. They made me feel as if I am in a place I truly belong.. I couldn't be happier to have found them. I am so proud that we have followed thru with this idea. I am inspired by everyone I have come into contact with as of late and I think it will only get better..I feel so unbelievably free,I know that it has been only a week since leaving my previous job but it's such a distant memory. I actually have energy, I feel so good each morning when I get up, as I cannot wait to start my day. It's like finding your bliss and capturing each moment as it comes. I feel so blessed each day!

The countdown has begun

I am so excited to finally be at this point, we have only a few days until the Farmers Market finally opens for the 2011 season. This is going to be a great year for Sweet Intentions LLC. I feel as though I have been offered a great opportunity to do more than just feed people's bellies, it will be great way to transport them to a place of gastronomic happiness... Who doesn't like to eat something that reminds them of childhood memories... I love it, I love the look on the faces of people who taste my food and are reduced to making just sounds as they try to piece together a sentence. It reminds me of eating at my grandmother's house... There were always so many great smells that poured out of her kitchen, I could spend my entire visit with her standing next to her at the stove...you could taste love and comfort in every bite you took.

Lots of things to do today!

We have to head to the state capital to care of some necessary business... It's always much more satisfying to look people in the eye rather than conversing via the phone or in emails. It was amazing to see our work officially being verified and made legal! I am so excited to live one of my dreams, it's so much better than seeing it only when I sleep or when my friends and I share reverie... 2011 is still moving along extremely well... I am looking forward to seeing where the creative culinary process takes me... Tomorrow will be a great day to make Spicy Doughnut Muffins... Sweet and wholesome organic sugar, all natural all purpose flour... Saigon Cinnamon sugar and freshly grated nutmeg... I can almost taste them now...

Today is a new day!

Today is my first day of the freedom to be myself in life as well as professionally. I feel such a sense of relief and excitement as I jump in with both feet! I have a few thing s to prepare for my non traditional Easter meal.... My babyback ribs are in their spicy beer brine... The chicken is marinating and I need to put my artichoke and spinach dip together...it's going to be a nice relaxing day.