We have two new flavors this week, but rather than isolating them, I thought I'd share with you the whole line up this week...
The new flavors are Chocolate Caramel Macadamia Nut...chocolate cake, filled with macadamia nut mousse, topped with chocolate frosting, caramel & toasted mac nuts AND Peanut Butter Best of Both...chocolate cake, filled with peanut butter mousse, topped with swirled vanilla and chocolate frostings.
Kevin came up with a new chocolate cupcake flavor. He wanted it to be 100% chocolate, but with some complexity...chocolate cake, filled with chocolate mousse, topped with milk chocolate frosting, dipped in dark chocolate and then dusted with white chocolate. I described to Kara what Kevin wanted us to make and she said, "you should call it snow ball chocolate". Since it's ALL chocolate, we named it Snow b-ALL chocolate :)
We're starting out fall with a cupcake flavor that's packed full of fall flavors (ginger, clove & cinnamon), but still holding on to memories of summer with the infusion of peach. Peach Gingerbread...gingerbread cake, filled with peaches and cream, topped with sweet cream cheese frosting and cinnamon clove sugar.
And because I've been behind on blogging about some of our newer flavors (or revisions to existing flavors), here's a visual re-cap from the last two weeks (I have to document flavors this way so I can keep them fresh in my mind!):
1. Mojito 2. Caramel Pecan Toffee 3. Raspberry Mascarpone Chardonnay 4. Turkish Coffee
flavor board #30
Even if they don't think they will, people love sweet & salty! It's kinda rare now if we don't have a cupcake flavor on our weekly menu that doesn't include salt. This week it's Vanilla Honey Sea Salt (vanilla cake, filled with honey mousse, topped with honey lemon frosting, salted honey glaze and pinches of salt). We also made some salted caramel pinot cupcakes for a wedding today. The bride asked me if I thought salt would be good on the caramel pinot flavor, I answered "yes", with no hesitation!
salt scrub, salt & spoon, vanilla honey sea salt, vintage salt shakers, morton salt, salt in wood bowl
I've been teaching Opal how to bake at home and she's been a pretty awesome student! Last night we made banana sunflower seed bread.
and we had some excess batter so we made some muffins too
Here's the recipe (please keep in mind that the measurements are approximated since it was a 4 year old measuring!)
Pre-heat oven to 350
Dry Ingredients
1/2 cup oat flour
1/2 all purpose flour
1/2 cup coconut flour
1/2 almond flour
1 tbl baking powder
1/2 teaspoon salt
1/2 + 1/8 cup sugar
1 tsp cinnamon
Wet Indredients
1 large egg beater
1 tsp vanilla
1 c whole milk
1/3 cup canola oil
1/3 cup applesauce
2 mashed or pureed ripe bananas
Sift and combine the dry ingredients in a large mixing bowl and make a shallow.
Whisk together wet indredients in a seperate bowl.
Add wet ingredients to dry ingredients and stir just until moistened.
Pour about 2/3 of the batter into a bread pan (9x5") & scoop remaining batter into lined muffin tin (we were able to yield 6 muffins).
Sprinkle the top of bread & muffins with raw sunflower seeds
Bake bread for approx 25 minutes & muffins for approx 15 minutes
Enjoy!
Since the beginning of September, we've been bombarded with tea party cupcake orders. Maybe it's that fall is quickly approaching, maybe it's because our mini cupcakes make the perfect tea party treat, or it's probably a combination of both.
Since tea parties have been on my mind, I was inspired to make some dainty little frosting filled tea cakes.
I also wanted to share some beautiful tea options ~
September is our "Lincourt" month! We have a couple weddings at this sweet location (one last night and one next weekend) so I thought it was appropriate to share some pics from another gorgeous wedding at Lincourt from earlier this summer. I think what draws me to this venue is the diversity...there's a gazebo, a rustic barn and a sweet yellow tasting cottage. Tonya Joy was the photographer for this beautiful wedding
Thursday, October 20, 2011 at 3:00PM
