ITS ALL IN THE PRESENTATION

We are always looking for wonderful cake stands, plates and platters on which to display our baked goods. There is a gem of a shop in New York City called "Fishs Eddy" which has a fabulous selection of reproduced vintage dishes. The store is literally filled from floor to ceiling with the most colorful assortment of jadite, milk glass and bone china. A visit to Fishs Eddy is always a must when we're in Manhattan. We've also included some pictures of Baker Babes Bakery's favorite cake stands and platters in this post. We feel that desserts should be a feast for the eyes as well as the palate. Remember, its all in the presentation!

Saturday in New York City at the Union Square Farmers Market

We had a wonderful time in New York City last weekend. Whenever we are in Manhattan on a Saturday we make sure to visit the Union Square Farmers Market. This is one of the best urban farmers markets in the country. We found a fabulous selection of local vegetables, fruits, meats, honey, eggs, milk, cheese, flowers and baked goods. There are also art, photography, natural yarns and a variety of craft vendors at Union Square. If you are ever in New York City on a Saturday this is a must see, but until then, here are some pictures we took of the delicious sights and colors of Union Square.

They're Back...

Our favorite Halloween treats are wickedly delectable and hauntingly satisfying!

Patty The Poltergeist Pumpkin Pound Cake


Witch Wanda's Pumpkin Whoopie Pies

Halloween is such a fun holiday. We can be anyone or anything we want and get great treats for our efforts! Definitely worth all the "toil and trouble." We wish all our friends and fans a frightfully good holiday!

Central Park West Walnut Cupcakes

The Baker Babes have been searching for a sophisticated cupcake. A dessert that would satisfy the adult pallet, not overly sweet and full of discerning flavor. This recipe for Central Park West Walnut Cupcakes from our friend Ellen in Manhattan, is just what we have been looking for. Top these cupcakes with coffee frosting and you have perfection! The aroma is intoxicating and the taste is divine.


Central Park West Walnut Cupcakes

Preheat oven to 350 degrees.
Line cupcake tins with 15 paper baking cups
2 sticks unsalted butter
1 cup extra fine granulated sugar
2 cups self-rising flour
4 eggs (room temperature)
1 tsp. vanilla
2/3 cup chopped walnuts

Mix butter until creamy. Add sugar to butter slowly and beat until fluffy. Add eggs one at a time beating well after each addition. Add flour and vanilla and beat until pale yellow. Stir in chopped walnuts and spoon into baking cups just below the rim. Bake for 20 minutes.










Frosting:
2 sticks unsalted butter
3 cups confectioner sugar
1 tbs. instant coffee granules
2 tsp. hot coffee
1 1/2 tsp. coffee liqueur
1 tsp. vanilla

Mix butter until creamy. Add confectioners sugar one cup at a time and beat until creamy. Combine the hot coffee with the coffee granules and mix into the butter/sugar mixture. Stir in the coffee liqueur and vanilla until well blended. Make sure the cupcakes are completely cooked before spreading frosting.














This recipe is also great as a cake. Just place equal amount of batter in two 8" round baking pans and bake for 30 minutes or until tester comes out clean.

Vintage Country Pumpkin Bread

It is just about fall here in the Midwest and so we find ourselves eager to bake all of our favorite harvest recipes. This pumpkin bread from the vintage cookbook "Get It On In The Kitchen" is one of the best we've found. Its simple, wholesome and meant to be shared.

Pre-heat oven to 375 degrees

Grease or spray 2 loaf pans

4oz. butter
1 cup sugar
2 large eggs
1/2 cup chopped walnuts
1 cup cooked pumpkin mashed (fresh or canned)
1/4 cup buttermilk
2 tbsp. molasses
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/3 tsp. ginger
1/4 tsp. nutmeg
powdered sugar for dusting (optional)

Sift together the flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
In another bowl cream together the butter and sugar until fluffy, add the eggs and beat well. Fold in the mashed pumpkin and chopped nuts. Blend in buttermilk and molasses. Slowly add in the sifted dry ingredients and mix until moistened. Pour into prepared loaf pans and bake for 55 to 60 minutes. Let cool before slicing and dusting with powdered sugar. Then...invite family and friends over to enjoy this bread's warm, comforting aroma and wonderfully satisfying taste.

Its Pink Saturday At Baker Babes Bakery!

Here are some of the delectable desserts we've made for this Pink Saturday.



Italian Lemon Almond Cake

Carmen's Coconut Cake

Pretty In Pink Pig Cookies

Pre-Season Favorite Dessert - Cleveland Brownies

As soon as the football season starts our kitchen at Baker Babes Bakery is filled with the wonderful smell of chocolate brownies baking. These chewy delights are a favorite this time of year. Brownies are great for those late season picnics, school lunch boxes, and tailgating parties. The following brownie recipe is delicious with a scoop of ice cream and raspberry sauce. A perfect ending for any dinner party. Give this easy recipe a try and you'll never bake brownies from a box again.


Cleveland Brownies

2 cups sugar
1 cup butter
4 eggs
1 cup flour
4 squares semisweet chocolate, melted
1 tsp. vanilla
1/2 tsp. salt
1 cup chopped nuts (optional)

Preheat oven to 325 degrees
Butter or spray a 9 x 11 inch cake pan

Mix together the sugar, butter and eggs. Add the flour and salt to egg mixture and mix until incorporated. Add melted chocolate and blend in. Blend in vanilla. Add nuts and stir by hand until evenly distributed through out the batter. Pour into prepared pan and bake for 45 minutes.