Saturday, December 26, 2009

The Sweetest New Year!

We wish all of our friends and followers the sweetest New Year! Here is a delightful treat we've made for New Year's eve festivities that is sure to please. "Crunchy Munchies" are pretzels drizzled in white and dark chocolate. They are sweet, salty, crunchy and smooth. A perfect indulgence to celebrate the new year.

Monday, December 7, 2009

Holiday Treat - Ritzy Chocolate Rounds

Whenever the holiday season comes we really enjoy baking and taste testing the various cookies and bars we've selected for our festive trays. There is nothing better than munching on a delectable treat which can evoke memories of wonderful family gatherings and cozy December evenings around the fireplace. One of our favorite cookies to bake are our Ritzy Chocolate Rounds which have a snowy powdered sugar dusting. They are delicious, chewy, and remind us of the wintry white hills of the Midwest. So, Baker Babes Bakery is happy to share this recipe with you and we hope it will add to your joyous holiday season. We've tried several varieties of this cookie and have found this one to be the best.


1 cup flour
1 tsp. baking powder
1/4 tsp. salt
5 tbs. butter
6 tbs. unsweetened cocoa powder
1 cup sugar
1 tsp. vanilla
2 large eggs
3/4 cup powdered sugar

Sift together the flour, baking powder and salt, set aside.

Melt butter in a heavy saucepan on low heat. Add cocoa and whisk until smooth. Remove from heat and stir in sugar.

Put the cocoa sugar mixture in a mixing bowl and add the vanilla. Stir until combined, then add the eggs one at a time, stirring well after each addition.
Add flour mixture and mix well.

Cover the dough with plastic wrap and place in refrigerator for 3 hours.

Preheat oven to 400 degrees.

Spray cookie sheets with nonstick spray.

Remove one cookie sheet worth of dough at a time from the fridge and roll into 3/4" balls, then roll the balls in powdered sugar. Place on cookie sheet about 2" apart. Bake cookies for 8 minutes and when done let cool on a wire rack. Makes about 4 1/2 dozen cookies.

Saturday, November 21, 2009


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!

Monday, November 2, 2009

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.

Friday, October 9, 2009

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!

Saturday, October 3, 2009

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.

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.

Saturday, September 19, 2009

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.

Wednesday, September 9, 2009

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

Thursday, September 3, 2009

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.

Monday, August 17, 2009

Ann's Apple Cake

There are some recipes that are great to have on hand when friends drop in and there isn't time to bake something complicated. Ann's Apple Cake is a wonderfully easy scratch recipe which provides satisfying results. This cake is moist, comforting and delicious. If you give it a try, we think you will find yourself baking it often.

Apple Cake

3 eggs
1 3/4 cup sugar
1 cup canola oil
2 cups unsifted flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
4 - 6 peeled chopped baking apples
1 cup chopped nuts (optional)

Preheat oven to 350.
Sift all dry ingredients together and set aside. Blend eggs, sugar, and oil. Stir dry ingredients into egg mixture. Fold in the apples and nuts. Bake in a lightly greased 9 x 13 pan (we made ours in a tube pan) for 1 hour. Let cake cool before turning out onto a platter.

Sunday, August 9, 2009

Mastering The Art Of Julia Child

After much anticipation, the Baker Babes went to see the movie Julie & Julia. It was wonderful and definitely lived up to all its pre-release hype. Better yet, it exceeded all of our expectations. The back and forth between the two main characters was done to perfection making us want a second and third helping of these delicious stories. Whether you are baking a cake or making a movie it is necessary to use the finest ingredients in order to create something special. Julie/Julia has certainly done that.

We have adapted Julia Child's "Chocolate and Almond Cake" (Reine De Saba) recipe from her book "Mastering The Art Of French Cooking", volume one. We encourage you to give this scrumptious decadent cake a try.

Tuesday, July 28, 2009

Our Cupcakes Runneth Over

It must be cupcake week. Baker Babes Bakery phones have been ringing non-stop with requests for these satisfying little cakes. We're not surprised since they are the perfect gift, thank you note, or self-indulgent treat. Give someone a cupcake and you are sure to get a smile in return. We thought we would share some pictures of our scratch cupcake baking efforts. Beware...looking at these pictures may induce happiness!
(photo: our signature red velvet cupcakes)

rainbow chocolate and yellow cupcakes

sinful donut cupcakes

pecan upside down cupcakes

mini carrot cakes

mini Missississi mud cakes

velvety vanilla cupcakes

Monday, July 20, 2009

Let Them Eat Crumb Cake

There is nothing better than comfort food. So, if you are wondering what to bake for that lazy summer Sunday afternoon indulgence, try this delicious recipe for crumb cake. We make these wonderfully moist sweets at least once a week and ship them to our customers throughout the country. There is nothing better than a cake baked from scratch. Give this recipe a try and you'll find out how perfectly satisfying crumb cakes can be! And....if baking isn't your thing give us a call and we'll ship them out to you asap!

Crumb Cake

2 cups cake flour
1 cup sugar
2 tsp. baking powder
1/8 tsp. salt
1 stick unsalted butter,softened
2 eggs
whole milk

Preheat oven to 350 degrees
Butter or spray a 8" by 10" pan.

Sift all of the dry ingredients together in a separate bowl. Cut butter into 1/2 inch wide slices and beat into dry ingredients until crumbly. Remove 1/4 cup and set aside. Break the eggs into a measuring cup and add milk to make 1 cup. Add to the flour crumble mixture and beat on medium until smooth, about 5 minutes. Pour batter into prepared pan. Spread the reserved 1/4 cup of crumb batter over top and sprinkle with cinnamon. Bake for 30 minutes. After cake is cool, cut into squares.

Baker Babes Baker Crumb Cakes picture courtesy of Russell Photography.

Monday, July 13, 2009

Baker Babes Bakery Summer Favorites: Peach and Blueberry Loaf and Blueberry Muffins

All the fruits and berries we have used in our baking this summer have been wonderful. The peaches and blueberries taste outstanding right now, so when our favorite customer in Lynchburg, Virginia ordered our Peach and Blueberry Loaf Cakes and Blueberry Muffins, we went straight to the farmers market to purchase the freshest and finest peaches and blueberries available. We encourage everyone to use fresh ingredients whenever baking. It is definitely worth the time it takes to peel, dice and chop. After all, why eat a good cake or muffin when you can eat a spectacular cake or muffin?

Monday, July 6, 2009

Cookie Crazy

We are definitely crazy for cookies at Baker Babes Bakery. They are always a wonderful treat whether savory or sweet. Our chocolate chip cookies are our best sellers, but Phyllis and I agree we have taken the hermit cookie to a sensational new level. Here is a "Master Cookie Recipe" that my mother always had on hand. The dough will keep in the fridge for four weeks in a tightly covered container and can be used to make many variety of cookies. To see some pictures of our cookies visit our web site

Master Cookie Recipe

2 cups butter

2 cups sugar

1 cup brown sugar

4 large eggs

6 1/2 cups flour

1 tblsp. cream of tartar

2 tsp. baking soda

1/4 cup whole milk

Cream the butter and sugars together until creamy and fluffy. Stir in eggs one at a time.

Sift the dry ingredients together. Add to the creamed mixture in two parts alternating with the milk. Mix thoroughly.

Bake as needed on a greased baking sheet in a 375 degree oven for 10 to 15 minutes. Makes about 8 cups of dough.

Here are some cookie variations to try, but don't be afraid to create some of your own!

Chocolate Cookies

knead 1 tblsp. cocoa and 1/3 cup semi-sweet chocolate chips into 1 cup cookie dough. Shape into 24 round balls and bake.

Ginger Cookies

Stir 1 tblsp. dark molasses and 1/4 tsp. ginger into 1 cup cookie dough. Shape into 24 round balls and bake.

Coconut Cookies

Knead 1 cup flaked coconut and 1/4 tsp. almond extract into 1 cup cookie dough. Shape into 24 round balls and then press flat on greased cookie sheet. Bake.