Zombie Blog

Image

 

photo credit

So this is kind of what it feels like to realize that it’s been an unreasonable amount of time since things were updated over here! ZOMBIE BLOG!!! 

That’s about to change though. I’ll be doing some (late) spring cleaning around here, and posting more frequently as we’ve got lots going on! Birthday cakes, weddings, P-I-E Season, farmers market season… it’s all good! Later this week, there will be an exciting announcement, too. Be ready. Be hungry. It’s going to change Sunday for the better. 

 

 

Friday Pie Day, Thanksgiving Edition

It’s Friday Pie Day, and this week we’re gearing up for Thanksgiving, both at the bakery and at home. There are menus to plan, doughs to be made and google maps to be generated so that deliveries run smoothly on Wednesday.

This is exciting! I love Thanksgiving… the food, the sentiment, the leftovers! Maybe most of all, I really enjoy feeding family and friends. And that means you too!

We’re extending our order deadline for Thanksgiving pies until tomorrow, Saturday November 17th. We’re so thankful for all of your support this past year, especially during the market season, and we’re happy to provide you with fresh, beautiful desserts made with local ingredients and lots of love.

deep dish

Keep reading for details on how to order your pies. But first…. we’re having a Give Away to say THANK YOU for being so wonderful! A few months ago, the lovely and brilliant Ashley English published a must have book for every lover and baker of the miracle food that is pie: A Year of Pies. It’s filled with beautiful photography, great pie making tips and lovely, seasonal recipes. And I want one of you to have a copy!

A Year of Pies

Ok, really I want all of you to have a copy, but I only have one that I’m giving away. To be entered to win a copy leave a comment here and share your favorite pie, or favorite pie memory in the comments (and be sure that there’s a way for me to contact you if you win!) You can leave a comment here until midnight on Thanksgiving. I’ll select the winner on Friday using a random number generator and post it here.

And finally, if you’re still in need of pie for Thanksgiving, you can check out our pie menu here and either call (860) 373-0321 or email (order@luckygirlbakery.com) with your order.

For the love of coffee & donuts

mini donuts

So the other day I posted the yummy little dudes on the bakery’s Facebook page with the question, what did the donuts become? I posed the question because these sweeties were destined for greatness. Something grander than being mindlessly munched on while someone checks their email. More noble than being consumed by a three year-old who would enjoy them no more or less if they came directly out of a Hostess bag. These almond flavored, sprinkled rings of  goodness had a higher calling–birthday cake.

 mini donuts 2

Now even though I got over my unfounded issues about frying things earlier this year, fried doughnuts didn’t seem quite right for this project. The ones that I like to make have a crumb that I suspect would be a bit too delicate, and I needed something a bit more sturdy for this task. That brought me to baked doughnuts. With no pan right for the job, we went searching for one. Not particularly hard of course because I needed it for the next day, and if I couldn’t find one on our first stop (hello, Target!) I was going to try to imagineer something in the kitchen instead of running around like a stressed out maniac.

And you know what? They didn’t have the pan I was looking for… they had something even better. A “donut maker” on super-duper clearance!* WIN! This magical little fancied up waffle-iron thing allowed me to whip up some dough, and crank out the tiny treats in about 2 minutes per batch.

Now I wish I could tell you that this cake was my own brilliant idea, but it wasn’t. The credit goes to Heather Baird of SprinkleBakes.

birthday donut cake

I used my favorite chocolate cake recipe to build a magnificent 3 layer cake with a coffee swiss meringue buttercream (it’s the ideal texture for adhering things to your cake!) and then starting sticking. The white nonpareils were Violet’s choice for her Pop’s birthday cake, and I added a dusting of espresso powder for good measure. Bonus: a single donut on top acts as the perfect candle holder if you’re only using a single candle on the cake!

donut cake side

This cake was a big hit and packed enough of a caffeinated jolt that nobody was even looking for a cup of joe to go with it… amazing. My dad refers to it as “Cop Cake” and suggested that I add it to the menu. I think he might be on to something.

cop cake

*by the way, that’s not some sort of affiliate link… just showing off what I scored at a price that I would have never paid for it!

And… we’re back. Sort of.

Hi!

I’ve missed you! This summer was hectic and wonderful and lots of fun. There were frequently things that I planned to write about here, and I’ve got lots of half written posts to prove it. I’ve even toyed with the idea of going back and finishing them and posting, but really, the summer is gone. Blueberry mint jam was months ago, as well as crazy berry pies made with coconut tequila. They were delicious, but they’ll have to wait until next summer.

bourbon

Fall (everybody’s FAVORITE season) is here and lots of wonderful things are happening at Lucky Girl. Even though it’s sad that the summer market season is winding down, there are still a few dates left, other fabulous events like Cupcake Camp New Haven are just around the corner. There’s apple picking, and eating, and baking to be done, and pumpkins and squash quietly awaiting their fate as pies and soups and whoopie pies.

red_curry_squash

Even if that means that the squash needs to be roasted and baked in the dead of the night to avoid letting a certain 3 year-old know that we’re eating her beloved “Teefer.” Hey, it’s a red curry squash… it’s fair game around here.

So, the “sort of” part of returning to TinyCake has to do directly with our website. Some of you may have noticed, either by going directly to the site, or via Facebook update, that the Lucky Girl Bakery site is in a state of crisis right now. There was a problem with the-server-who-will-not-be-named and we disappeared. In trying to go live again, a lot of our content seems to be MIA. I briefly had a big sad about this, and then decided that Hey, it’s FALL! Perfect opportunity for something new and wonderful!

It appears that I’m going to try and create a new site that has a better online shopping cart, layout, information and photography in the next week or so. Call me crazy, but I think I can do it! There’s major planning to be done today, and then a frenzied week of baking, photo shoots, and redrafting menus and content. We’ll see how this goes… send me words of encouragement, and coffee! I’m excited!

Also, you should be excited too! There will be some new features here on TinyCake, including some fancy kitchen tips so you can add to your own wealth of baker knowledge. And, next week, there will be a fabulous giveaway that I’ve been sitting on for a while, since obviously, I’ve been offline. Which is probably a good thing, as other bloggers will attest. I’m re-energized and ready to bake up a storm!

pumpkin

A few more hours…

unbaked

That’s really all I want this summer. Pie, and more time of course. Has it really been two weeks since I posted anything here? And right now as I attempt to, I have pies in ovens for this afternoon’s market and a squirming baby in my lap.

In a pathetic effort to save time, instead of brewing a new pot of coffee, I microwaved a cup leftover from last night’s baking. Yuck.

Wait… it’s from the pot at least. I’m not starting my day with an old, reheated, milky mug of coffee. I think that might be the foundation to a disappointing day, and no one needs that.

This morning there are pies to be cooled, cupcakes to be frosted, tiny birds to tend, and market booth’s worth of furniture, cake stands and sweets to cram into the Jeep, so I’ll share a peek into the last two weeks around here. If you stop by FoG today, come over and say hello. If you tell me that you saw my backwards pie photo, I’ll give you a mini cupcake!

berry picking

strawberry

first strawberry

sisters

tiny guineas

It would seem that any food related photos are stuck in my new phone until I figure out how to get them out. Boo. So there you have it–we spend the last two weeks picking and eating strawberries and fawning over our new peafowl. That’s pretty much the best stuff anyway.

Fear of Frying

minis-storrs

It was a lovely weekend–the weather was gorgeous, family was visiting, and Lucky Girl started off the farmers market season with a  guest spot at Storrs! What a lovely little market!

Also, how did I not know that it was there when I was attending UConn? Let’s just call it foolishness, as I remind my former self about the things I should have known about .

The people there were lovely and excited about hand-sized Cowboy Cookies and raspberry PopTarts, and nobody raised an eyebrow at me as I stood there and bounced and swayed as I talked to them and handed them cupcakes across the table. And when they noticed that there was a cherub-faced baby strapped to my back who was dangerously close to her bedtime (and that I wasn’t just a fidgety baker who ingests way too much sugar and coffee), they smiled and shared stories about the babies in their own families.

I also brought home fresh lettuce, a beautiful baguette and rye bread,  a dozen gorgeous duck eggs, and a bottle of cherry cacao bean hot sauce.… amazing!

Really, it was such a great weekend, and since there were additional adults in the house to help us eat the results, I decided to face my singular culinary fear: deep frying. To be honest, I’m not even sure if “fear” is an accurate term for it. More likely it was misguided apprehension and laziness about clean-up and disposal of oil. I can’t be that apprehensive about the high temperatures because I don’t hesitate when it comes time to boil up a pot of sugar. More likely is that washing dishes and properly disposing of oil are low on the list of things I want to do in my kitchen. Fortunately for me, and everyone who was here this weekend, eating fresh, warm, buttermilk doughnuts is considerably higher on that list.

It was time.

cut doughnuts

cut doughnuts 2

I figured that for my first attempt I’d stick to the books, and ended up using a recipe for buttermilk farm stand doughnuts that I coated in cinnamon and sugar.

They. were. amazing.

And really, the whole frying thing was not that big of a deal. I’ll admit that it was somewhat of a challenge to keep the temperature of the oil consistent, but I think that with practice I’ll get it under control. If anyone has any words of wisdom about this, please feel free to enlighten me.

hot oil

I’m absolutely making these again. Along with lots of other doughnuts, I’m certain of it. As a matter of fact, I think that cider doughnuts may just become a weekly thing around here this fall.

doughnut holes

Perhaps this summer, there will even be some doughnut appearances at our market booth. Delightfully cakey, spiced, old fashioned doughnuts are definitely too good not to share.

coffee and doughnut

Friday

Following Soulemama‘s Friday ritual of single photo posts, here we go:

{this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.

. . . . . . . .

friday

market reminder :: For those of you in the area, Lucky Girl starts the summer farmers market season tomorrow with a guest spot at the Storrs Farmers Market from 3-6pm. Stop by and say hello, and have a cupcake!