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Monday, January 24, 2011

New at PRESS!

Hello, friends. Two weeks since last update. Oye. I'm terrible, aren't I? At least this update brings cheerful news!

Two of my lovely products will now be sold at PRESS coffee shop, at Wayne & 5th in the Oregon District.

My Fudge & Cookie Dough brownies and 3C's Granola Bars will be at PRESS. I'll offer more brownie flavors in the coming months.
I'm working on new packaging, and recently got a wonderful seam sealer for Christmas. (I think Mr. Radar is more excited about the sealer than I am). But I am excited about the shiny packaging.

I'm now focused on meeting new goals and expanding my product line in time for Valentine's Day. I'm working on creating better labels, opening at Etsy shop, finding an inexpensive kitchen space to work in, and identifying local retail establishments interested in my products. While I'm working, rest assured that I'll be sipping a cappuccino at PRESS.

Monday, January 10, 2011

Meyer Lemon Pizzelle

Last week, I was invited to a dinner party and told to bring dessert. After all of the rich food at Christmas, I did not want to bring something heavy, chocolatey or laden with cream. Enter my pizzelle cookies. Orange is by far the most requested flavor by my friends, family and customers. But I was out of oranges last week. Meyer Lemons turned out to be the perfect substitute. The cookies are light, crisp and flecked with golden zest.

This recipe requires a pizzelle iron, and a large amount of patience. Each cookie is individually pressed, making a batch of 46 requires a good amount of time.
Makes 40-50 depending on iron size

* 1 3/4 cup Granulated Sugar
* 6 Large Eggs, room temp
* 2 Sticks of Butter, melted and cooled
* 3 teaspoons Vanilla Extract
* 1 teaspoon Pure Orange Extract
* Zest of 3 Meyer Lemons
* 4 teaspoons Baking Powder
* 4 cups All-Purpose Flour, spooned into measuring cup

1. Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.
2. Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.
3. On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
4. The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
5. Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups.

And on Food52.

PS: I do recommend the Palmer Pizzelle iron- I have two irons, one is a Palmer and the other is CucinaPro. I only use the Palmer...

Tuesday, January 4, 2011

Philosophy And Vegetables, too.

JANUARY. A month made interesting by our resolutions and wishes. A miserable, gray month, changed by our fervor and zeal. In January, food is our enemy. We strike the food we love from our minds, ignoring our cravings and making our way to treadmills en masse.

But not me. I steadfastly ignore all the advice and rabble rousing, in favor of a gentler philosophy. You will not see any dieting tips, admonitions to eat grapefruit every day! or lamentations about the state of the American waistline here. In the New Year, I've resolved to do one thing for food. To approach it with appreciation.

Appreciation because food is a blessing of life. Appreciation because I have the good fortunate of having food. Appreciation because I am educated to know about the production of food, the preparation of food, and the nutritional value of food. Above all, appreciation for the hard work and sacrifice that is required to grow and raise the food that I eat. Appreciation for what a luxury that truly is.