Monday, December 20, 2010

Baker Babes Bakery Happy Holidays Cookie Tray

Wishing all of our friends, family and customers a joyous Christmas and a sweet New Year!

Wednesday, December 8, 2010

Happy Chanukah!

Our Favorite traditional food for this holiday is the potato latke (pancake). Using humble fresh ingredients: potatoes, onions, eggs and matzo meal or flour. This is simply one yummy and addictive dish. Cooked in oil to celebrate the miracle of the oil that lasted for not just one, but eight days, to keep the Temple Menorah lit thousands of years ago. Whether you celebrate the festival of lights or not, you will want to try this most satisfying and delicious recipe. I suggest you double it!! WE like to eat our latkes with sour cream or applesauce, but plain is good too.

Potato Latkes
1 pound russet potatoes
2 eggs
1 medium onion, peeled and cut up
1/4 to 1/3 cup matzo meal or flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
pinch of cream of tarter (to prevent potatoes from turning brown)

1. Peel potatoes and cut into chunks (place in a bowl of cold water)
2. In a medium bowl beat the eggs together
3. In the bowl of a food processor fitted with the metal blade, pulse the onions, scraping them down a few times, until very finely chopped. Scrape the onions into the bowl with the eggs and stir together
4. Drain the potatoes, and place the in the same processor bowl, process until very finely chopped but still with some texture. Immediately scrape into a strainer set over a bowl and press with a spatula so the moisture drains into the catch bowl.
5. Immediately stir potatoes into egg mixture. (discard the liquid and potato starch collected in catch bowl) Add the matzo meal or flour, salt, pepper, and cream of tarter. Stir well, let stand while oil is heating
6. Heat about 1/8 inch oil in a large skillet over medium-high heat until very hot
7. Spoon out batter, using a scant 1/4 cup for each pancake. Fry for about 4 minutes on the first side, slightly less time on second side. (they should be well browned before turning)
8. Drain on paper towels

Sunday, November 14, 2010

Let's Celebrate!

With the holidays almost here we spend a lot of time testing and developing new delicious recipes for our special bakery menu. Pumpkin pie is a great old standard at Thanksgiving, but our focus is on other delectable indulgences. Its great to be able to offer your family and friends a dessert tray (along with the pumpkin pie) where they can select from a variety of items which will surely satisfy any holiday palate. Here are some of the sweets we like to have on our trays - cookies (both sweet and savory), butterscotch bars, decadent brownies, coconut bars, pecan pie bars, amaretto bites, chocolate covered pretzels and mini cranberry muffins. For Christmas trays we love to include our favorite Christmas cookies along with mini red velvet cupcakes. So, this holiday season pick out a few of your favorite bite sized delights and create your own holiday tray. Its a great way to let your guests know how special they are to you during Thanksgiving and Christmas celebrations.

Thursday, September 30, 2010

Familiar Flavors of Fall

Fall is here and with it comes spectacular landscapes of red, yellow, and orange. In Cleveland Ohio the colorful leaves create a fiery feast for the eyes. Fall is also a time of delectable feasts of hearty stews, soups and savory desserts made with ingredients from the local harvest. Here are some pictures of our favorite comforting delicious delights we bake this time of year. We'd love to hear about the traditional seasonal treats (or tricks) that signify Fall to you.

Wanda's Making Pumpkin Whoopie Pies

Savannah's Savory Sweet Potato Bread

Dorothy's There's No Place Like Homemade Harvest Muffins

Herman's Hermit Cookies

Patty's Pumpkin Patch Pound Cake

Wednesday, September 1, 2010

Going Green or a Month of Zucchini at Baker Babes Bakery

Phyllis and I planted wonderful vegetable gardens this summer. The zucchini plants seem to love the hot humid weather in Cleveland Ohio, producing dozens of 14" long zucchinis almost overnight! It has been great to use these delicious vegetables in our baking and cooking. So as you can guess, we've been making loads of zucchini breads and chocolate zucchini cakes for our family, friends and customers.

Chocolate Zucchini Cake

I often make zucchini as a side dish with dinner. My recipe for zucchini stir fry has become my family's favorite. Here's the recipe for you to try. Its great with fish, meat, or poultry. I hope your family will love it too!

Judy's Zucchini Stir Fry (4 side servings)

2 medium zucchini (1/8" slices)
1 medium yellow squash (1/8" slices)
1 medium yellow onion (sliced thin)
2 cloves garlic (diced)
1/4 tsp. turmeric
1/2 tsp. paprika
salt and pepper to taste
2 tbsp. butter, margarine or olive oil

Slice zucchini, yellow squash, and onion and set aside. Dice the garlic and set aside. In a wok or large sauce pan melt the butter (or heat the olive oil). Turn burner up to medium high and add the onion and garlic stirring for 3 minutes. Add the rest of the ingredients and stir frequently for 15 minutes. Vegetables are done when the zucchini is soft and translucent.

Sunday, August 8, 2010

Loafing Around With Baker Babes Bakery

The Baker Babes just got back from a fabulous weekend in Toronto, Canada. We enjoyed visiting some of the wonderful bakeries up north and of course couldn't resist sampling their delicious sweets. The loaf cakes and breads were outstanding, easily enjoyed at breakfast, tea time or for an evening treat. These unfussy cakes, whether savory or sweet, are always sure to satisfy. So, here's one of our favorite easy recipes for zucchini bread for you to try, and some pictures of Toronto's best bakeries to give you a taste of that great town.

Zucchini Bread (Makes 2 loaves)

3 eggs
1 cup canola oil
2 cups sugar
2 cups peeled & grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1 cup nuts (optional)

Preheat oven to 325 degrees
Grease 2 9x5 loaf pans

Beat eggs until light in color. Add oil, sugar, zucchini, vanilla and mix well. In a medium bowl, sift all dry ingredients together and add to egg mixture, stirring well. Mix in nuts and pour into prepared loaf pans. Bake for 1 hour.

Monday, July 12, 2010

Baker Babes Bakery Takes To The Seas

In the past, we've enjoyed sharing some of our travels with you. Last week we were reminded of the wonderful sights and attractions available right here in Cleveland, Ohio our home town.

It all started with a phone call from James the personal chef to the owner of Lady Sandals yacht. Sandals was hosting parties for premier clients and important guests and needed numerous cakes to impress their sophisticated palates. Amidst an already busy week we were excited to accommodate his request. So, for three days we baked up a storm! Strawberry cassata, red velvet, pineapple cassata, german chocolate, whole wheat carrot, and chocolate fudge were some of the indulgent cakes we created.

While making these large deliveries to the yacht docked in The Flats we enjoyed the beautiful diversity of our cityscape. The Flats, located on the Cuyahoga River (and "no" folks, the river is not burning and is much cleaner than most urban rivers) is undergoing a resurgence with new developments and entertainment venues on both sides of the river. An added plus is the significant historic architecture which has been rehabilitated, such as the Superior Viaduct and Power House.

During our last delivery to Sandals International Resorts yacht, the icing on the cake was when James told us that Martha Stewart's top baker was on board the night before and gave our cakes a resounding thumbs up!

With all the negative press Cleveland has been getting this past year it was nice to reaffirm to ourselves the wonderfully rich area we live in. Thank you Cleveland for our world class orchestra, museum of art, Playhouse Square, Metroparks, Cleveland Clinic, Iron Chef, and great Cavs basketball team with or without Lebron James. But most especially, for all the great creative caring people who live in Northeast Ohio.

Friday, June 11, 2010

On The Road With Baker Babes Bakery

Spring is our favorite time of year. We love the sights and smells of the flowers beginning to bloom and the birds singing as they flutter around hurriedly collecting twigs for their nests. Spring is a good time for us at Baker Babes Bakery to take a bit of a break before the busy summer graduation and wedding party season begins.

I just returned from Rowayton, Connecticut, which is a quaint beach community located on Long Island Sound. Luckily, my sister Susan of, and her family have lived in the area for years so I am able to stay in a lovely home just steps from the beach. During May and June, Rowayton is especially beautiful as many cottage gardens are lush with voluptuous foliage and the residents are very friendly oozing with good old New England hospitality.

I took some time exploring the shops along the main street in town and came across Rowayton Market which is a lovely rustic gourmet food shop and bakery. They make a wonderfully fresh and delicious veggie panini which I enjoyed eating outdoors. Their cupcakes and cakes were beautifully decorated. Just a block down the road is Rowayton Pizza and I found their pizza to be as good as any I've had on the East Coast. The nearby Maritime Center in Norwalk, Connecticut is a fascinating museum in which to learn about the colorful shipping history of that region.

If you are planning a vacation this summer I would suggest thinking about visiting a city or town not typically thought of as a tourist attraction. I find these places to be the most enjoyable and ones in which I've had the opportunity to meet and learn about the local residents and their way of life. Here are some pictures of my trip which I hope will inspire you to start planning your own.

Sunday, May 23, 2010

Busy Month Of May

Our customers who are celebrating Mother's Day, graduation birthdays and wedding showers have kept us very busy this month at Baker Babes Bakery. We hope to post a recipe blog the beginning of June, but we want to share pictures of some of the things we've had in the oven this past week.

Strawberry Pesto Muffins

Yoko's Yummy Yellow Cake

Our Very Best Brownies

Heavenly Chocolate Fudge Cake

Saturday, April 24, 2010


When spring is finally here to stay
and tulips from their winter sleep awake
We look forward to celebrating that special day
when all mothers are given a much needed break

We are thankful for all she's done to ease our way
by guiding us along the bumpy roads we often take
Her wisdom and support is steadfast never to sway
as she provides loving comfort for our personal sake

So to honor all moms on their Sunday in May
we toast them with this champagne drink that is lovely to make.


1 cup apricot nectar
1 cup unsweetened apple juice
1 cup unsweetened pineapple juice
3/4 cup lemon juice (freshly squeezed)
1/3 cup orange juice concentrate (thawed)
1 quart ginger ale
1 bottle champagne, chilled
1 cup fresh raspberries
1 cup sugar
1 cup water

Stir the sugar and water together in a saucepan and bring to a boil over medium heat. Boil for 2 minutes. Remove from heat and cool. Then pour into a punch bowl.

Add apricot nectar, orange juice concentrate, apple, pineapple and lemon juices to the bowl. Make sure that all is mixed in well and refrigerate until cold.

When ready to serve add ice to bowl and carefully pour in the ginger ale and champagne. Top each glass off with several fresh raspberries.


If Mom wants something sweet that our bakery bakes
just order our Lemon Raspberry Mother's Day Cakes!

Thursday, April 1, 2010

Yummy Bakery Finds

Whenever we travel we are always on the lookout for fabulous bakeries. This past weekend in New York City we came across LePain Quotedien, a great Parisian style bakery in Manhattan. Here are some pictures from LePain Quotedien and of other bakeries we found in Paris this past summer. Beware, these pictures are sure to tempt the taste buds!

Monday, March 8, 2010

Katie's Cayenne Cinnamon Frosting

We are so lucky at Baker Babes Bakery to have the greatest customers. When Katie Mallady picked up her cupcake order last week she shared with us her wonderful cayenne cinnamon frosting recipe. What a find! We love its flavorful spices and surprise subtle kick. This is definitely an adult frosting and a nice change from the typical sugar topping. Here's the recipe, so give it a try and let us know if you like it as much as we do. Thanks Katie Mallady!

1 stick butter (softened)
2 cups powdered sugar
2 Tbs. Sour Cream
1/2 tsp. cayenne pepper
1 1/2 tsp. cinnamon
1 tsp. vanilla

Place butter in mixing bowl and beat on medium speed until creamy about 1 minute. Gradually add the 2 cups of powdered sugar and beat until fluffy. Add sour cream and vanilla to the bowl and beat for about 3 minutes. Add cinnamon and cayenne pepper and beat until well incorporated. Frosting for 12 cupcakes.

Tuesday, February 23, 2010

The Icing On The Cake Unwrapped

The dessert of choice this week has been cake, especially birthday cake. Yellow, chocolate ganache, fudge, carrot, red velvet and cassata have come out of our ovens filling the room with sumptuous aromas.

After we finished our baking, Phyllis and I brewed some fresh coffee and enjoyed a leisurely chat. We began reminiscing about birthdays past. I recalled my daughter's first birthday party years ago for which I purchased a "Cookie Monster" cake topped with blazing blue icing. The children's teeth, hands and faces remained blue for hours afterward...big mistake! Phyllis raised a point about the familiar idiom "the icing on the cake" meaning when something great happens another great thing happens on top of it. "That doesn't ring true for everyone, she said. I was always the most popular person at birthday parties. Everyone wanted to sit next to me because I would scrape off all the icing and pass it to my seat neighbor in order to get to the luscious cake underneath."

I began to think that many people can be categorized by their preference for cake vs. icing. Is a "cake person" more focused on the hidden subtleties of good things and the "icing person" more visually focused appreciating what goodness is right out there in the open? Is a cake person more patient, laid back and willing to wait for a good thing. Is an icing person more likely to know a good thing when he or she sees it right off the bat? Let us know what you think....Cake Vs. Icing, which one are you?

Yellow Cake

Chocolate Ganache Cake

Red Velvet Cake

Carrot Cake