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December Options

December Options are available!

In order to get your items by Christmas and New Year’s Eve, please order by December 16th.

December Specials

  • Red Velvet Peppermint cake pops
  • Eggnog rolls
  • Chocolate/ Chocolate Peppermint rolls
  • Red Velvet cake rolls
  • Raspberry Shortbread cookies
  • Peanut Butter Kiss cookies
  • Gingersnaps (can request half dipped in white chocolate)
  • Chocolate Chip Peppermint cookies
  • Maple Pecan scones
  • Cranberry Orange scones
  • Cinnamon Roll almond flour biscotti
  • Variety Cookie Boxes!!!

The variety cookie box will contain 1 dozen variety cookies and/or small scones.  You can request certain items to not be in the box (i.e. no nuts), and you can request all cookies or mix of small scones and cookies, but no specific variety requests. The boxes will be $20 each and I will guarantee at least 4 different varieties in each. The variety may contain the following:

  • cake truffles (cake pops without the sticks)
  • shortbread cookies
  • gingersnaps
  • small chocolate chip cookies
  • small snickerdoodles
  • lemon/lime bars
  • pumpkin walnut waffle cookies
  • peanut butter kiss cookies
  • small scones (if requested)
  • …more options might be coming soon!

 

Get your orders in now!

Have a cookie,

Lauren

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Baking with Carmie

I have been reminded during this holiday season when the kitchen is running on overdrive and the coconut flour is flying out the door faster than I can bring it in, to remember and be anchored by my roots. Remember the connection I have to my work, why my work has meaning, and why I am the person to bring it to the world. As I reflect, I think all my baking started with Carmie.

I may have written about her before as she is the one who taught me to bake.  She is my grandmother. I never would have actually called her Carmie, never to her face and never behind her back.  She was grandma… or more likely gramma. Carmie is what Pop called her and what her friends called her.

Carolyn Ruth Nagel Dailey was the best baker I knew.  She knew everything. How much a pinch was. How to brown butter. How to tell when things were done baking.  She and I would pick out recipes of items we wanted to try and then host tea parties with my friends and she would make all the food, with her little helper. She loved coconut, and would laugh when I told her repeatedly that it was worse than eating paper. (I have since changed my mind.) She made me viennese coffee balls when I learned to love coffee and and Pop and I would eat them all ourselves, since we were the only ones that liked coffee.

I only have a few of her favorite recipes these days, but she did give me her Joy of Cooking cookbook from the 1950s that I love to look through. Things were explained so differently back then and I feel closer to her when I read it.  But most of her recipes were snipped from magazines. My mom, my sister and I inherited her love of magazines. She would ALWAYS have a few stacks of the latest country magazines on her coffee table.  They were full of not only recipes, but gardening tips, country home decorating, and the best places to by Amish goods (all things she loved).

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I have been thinking about Carmie a lot recently. My Pop and last living grandparent passed away on November 15th with me by his side.  Pop was definitely overshadowed by grandma.  I come from a line of strong women and Carmie was strong. I felt very early on after her death that Pop was a new man.  He never stopped talking about her and how he loved her and couldn’t wait to meet her again in heaven, but for the first time in my life he was talking.  About everything. I remember picking him up from the airport after Christmas in Iowa the year grandma died and he talked non-stop the whole 45 minute ride back to his house.  Once we dropped him off, I looked over at Nick and asked him, “Who was that man and what did he do with Pop?” But I loved finally getting to know Pop these last two years.

The one thing I could never understand about Pop was his dislike of chocolate.  If there was one thing I definitely inherited from my father, it was the necessity of having chocolate on any item claiming to impersonate a dessert. And while Carmie was alive, Pop never set foot in the kitchen, at her request, except maybe to make himself some coffee or deliver meat from the grill. But after she passed, Pop and I found ourselves comparing recipes for crockpot meals and side dishes. He was even baking his favorites, zucchini bread and  bread pudding.

For better or worse, my family has often defined our time together with food.  It has shaped who I am (at one point it shaped my waistline.) The love and care my grandmother put into food was always evident. My mother is the same way when she entertains.  I try to be that way as well. When I think about this holiday and how much time I have and will spend in the kitchen baking for my family and for my customers… I am happy now to think about the love I put into what I make and how desperately I want you all to feel the love when you eat my food. I also want to educate about food and how it can be healing (and not shape your waistline).  That is the next phase of where I want to take my passion and Baked True North as a company.

So in the spirit of Thanksgiving, I am so thankful for my family, what they have taught me, and the love they have given.  I am also thankful for my customers and how you all have allowed me to be a part of your special times.  I pray your homes are filled with healthy food and love this holiday season!

As always… Have a cookie,

Lauren

Cakepop Giveaway!!!

The past few days I have encouraged my Instagram And Facebook followers to go on and follow my email list for blog post notifications. I am going to continue to release new content on this page as often as possible and how great is it that you now all get it directly in your inbox!? 

So to spice things up I did a giveaway of one dozen vanilla cake pops (dipped in chocolate, via popular vote on Instagram) And anyone who followed my blog gets put in the running. This was just for new subscribers, but as my list grows I will do occassional giveaways for all blog subscribers. 🙂

So with out further to do…

The winner, based on Google random number generator is….
Lori Deem Schmidt! 

Yay! I hope you and your family love the cake pops for Thanksgiving!

Keep a look out for a Christmas giveaway starting soon! Thanks everyone! Have a happy Monday!

Have a cookie, 

Lauren

2017 Holiday Options

Hello Baked True North Customers!!!!!!!!

In addition to my Etsy shop, which is now up with a few easily-shipped options, I wanted to make sure you all knew about the holiday options you can order locally right HERE!

I wanted to make sure you knew about all the great holiday options I have in addition to my regular cookie, etc. options. If you don’t see something you are wanting… Let me know! I do special orders all the time!

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Pumpkin Rolls! They are pumpkin spice flavored cake filled with a cream cheese frosting and rolled up TO PERFECTION. $10 each

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Pumpkin Walnut Waffle Cookies! They are also a pumpkin spice flavor cookie, baked over a waffle iron and iced.  So simple and lovely. $6/dozen

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Holiday Cakes! Check out my options page for all the details, but pictured above are 3 options for holiday cakes. Chocolate with peanut buttercream frosting (pictured with “happy birthday Jesus”), white cake with buttercream frosting dyed red and green in the layers (pictured with snowflake), and German chocolate cake with both a German chocolate pecan coconut frosting and a milk chocolate frosting. 9in cakes with 3 layers are $40 each.

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Gingersnaps! These gingery molasses marvels are soft and chewy.  The can be dipped in white chocolate, left plain, or split 50/50. $18/dozen

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Peanut Butter Kiss cookies! These are your traditional deliciousness that everyone expects at Christmas. Options for milk chocolate, dark chocolate or even peppermint kisses on the peanut butter sugared cookies. $14/dozen

MORE OPTIONS COMING for CHRISTMAS!!!!!

As always, Have a cookie!

Lauren

A discovery about women

Last night I went to a seminar put on by Beth Caldwell and her organization called Pittsburgh Professional Women. I learned some good tips for getting my business to look more professional, but most of all I met some lovely women. I stayed almost an hour after the event was over because I was meeting a new friend and catching up with an old friend. 

I can’t speak for all women, or even all the women at the event, but I loved it. Not all networking events/seminars have that positive vibe about them, but this did. I found myself thinking as I drove home… “How can I do THIS for my life!?” How can I meet and talk with other positive people all day and call it productive (or ‘salable’ even)? 

Now, the next thought may be generalizing, but I have to document it and I ask for feedback from friends and critics… 

Women love that atmosphere! Either because we have further to fight or because we are wired to want it, women’s groups are everywhere… Not men’s. We all seem to crave that community, place for shared growth, encouraging atmosphere. 

I think about what I imagine life would be like for a women not so long ago. Knitting groups, prayer meetings, play dates… Because most women didn’t work. Now we have begun to be the group most active in entering the entrepreneurship realm. Could that be because we want to create those supportive networking atmospheres again? Maybe the working world (employee world) isn’t how we operate as women? 

Like I said… Broad generalizations about things I have been feeling recently and just sorting through. If you have continued reading this far, I urge you to comment and just give me your perspective in a sentence or two to help me align. One thing I got out of the seminar last night was the encouragement to keep moving (and blogging) even if I don’t have all my ducks in a row (or haven’t planned the chickpea flour article at all). 

Thanks for keeping up with me here. I appreciate you all as part of my network.

Have a cookie,

Lauren

The Flour Series: Buckwheat Flour

In the second installment to the Flour Series on different gluten-free flours, we are going to look into Buckwheat!

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What is it?

So… Buckwheat is a plant with grain-like seeds, sometimes referred to as buckwheat groats. It is not related to wheat, which is in the grass family, but is actually in the seed family and closely related to rhubarb! (I thought buckwheat had gluten for a long time because I assumed it was similar to wheat, but I was wrong!)

Buckwheat has been heralded, like many other foods recently, as a Superfood. I thought I had discussed previously about the dangers of Superfood labeling, because it can cause us to be less balanced in our struggle to eat the most “Superfoods” possible… but now I can’t find any reference to the topic on my blog and I decided to save you from my rants for now.

But why is it considered a Superfood by some? The major characteristic claims include ranking lower on the glycemic index than rice or corn, which means it will be less likely to cause your blood sugar to spike. Buckwheat and buckwheat flour contain high sources of amino acids, vitamins, minerals and antioxidants.  They are pretty high in protein and fiber, as well as Vitamin B (for energy).

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What do you do with it?

A lot of websites I looked at had recipes combining buckwheat flour with other flours like a gluten-free all-purpose flour.  I personally do not think that is necessary.  I have been successful in cookie recipes using the flour as a one for one replacement for another nutty flour like almond flour (which I use often). So you can either replace 20% of your flour with a coconut flour or all-purpose flour or use it as a stand alone flour.

A Huffington Post article titled “20 Buckwheat Recipes You Never Even Knew You Wanted” has recipes including muffins, waffles, crepes, cakes, crackers, pitas, biscuits, pancakes, cookies, bread and more!

I only tried one recipe, from Cooking a la Mel, for buckwheat chocolate chip cookies and then I made my own recipe up and pinned them against each other in my own personal bake-off of sorts. 0729171613

As you can see the buckwheat flour gives the cookies a darker speckled look than typical flours may, almost mimicking cocoa.

Mel’s recipe (although half the size) is on the left and my recipe is on the right. Both contained the same amount of batter although mine spread out like a cookie more.  I thought mine looked better, but I will say Mel’s were pretty moist because they didn’t spread and dry out. I feel like I can’t give her the victory on my own blog, but I think I will.  Nicely done, Mel.

What does BTN do with it?

My mocha protein cookies actually utilize both coffee flour and buckwheat flour… but other than that I do nothing with buckwheat at this point. I had fun experimenting this weekend, but that’s where I’ll stay for now. Check out some more photos below, including one from the crawfish boil where I brought both sets of cookies. I’ll try to get a good buckwheat flour cookie recipe of my own out in the next few weeks for everyone to have fun trying!

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Have a cookie!

Lauren

Bellevue Farmers Market

Last night was a lot of fun at the Bellevue Farmers Market! I was set up at 3pm and it was 93 degrees and it didn’t go down more than 4 degrees the whole 4 hours, but somehow I managed to stay pretty cool.
I made these cute unicorn cookies for the kids and had a lot of fun with them! I just about sold out of orange chocolate chip cookies and lemon bars, but everything else did well too! The doughnuts and lemon bars seemed to be the favorites over all! 

I am hoping to be able to do the market again and when I do, I will be sure to have a vegan option and hopefully a bread of some kind, maybe a biscuit, soft pretzel, or something less sweet. Thanks to everyone for the support and for coming out and making the market successful. If you have thoughts on something you’d like to see, comment below!

I got a copy of Brad Yoder‘s album who graciously serenaded us last night. He was so much fun to be able to sit and enjoy between customers.

Some other goodies I got last night included delicious sparkling cold brew from De Fer Coffee & Tea and some beautiful wild flowers from Old Time Farm. I love the people that run the market, I loved meeting the vendors and I love being in the community. These are my people. 

Okay, well this is a quick one… Just an update! I’ll let you all know when I’m headed back, but in the meantime support the market (or your local farmers market)!

Have a cookie!

Lauren

More! Coffee Flour!!

I found another way that I REALLY like coffee flour

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Enter: Coffee Flour Coffee Cake! Available for purchase now in the Yum-bread section! Reminder, that’s not chocolate brown, that’s coffee flour brown. This is not a chocolate bread… but still DELICIOUS!

 

Also… I believe that I promised a coffee flour recipe. So here is the coffee flour morning bar that Nick and I like… but I’m not going to be selling regularly because it’s a little “earthy” (I’ve been told).

Coffee Flour Morning Bar (granola bar esque)

Ingredients:

  • 1 cup almond meal (or you can use oat flour)
  • 1/3 cup coffee flour
  • 1 tablespoon ground flax
  • 3 tablespoon water
  • 1/2 teaspoon salt
  • 1 teaspoon coffee extract
  • 1 teaspoon baking powder
  • 1/4 cup organic brown sugar (can be made with 3 tablespoons maple syrup)
  • 1/2 cup organic creamy peanut butter
  • 1 cup oats
  • 1/2 cup strong coffee
  • 1 cup nuts (I use various such as walnuts, pecans, macadamia)
  • 1 cup mini chocolate chips
  • optional 1 teaspoon of cinnamon

Directions:

  • Mix the flax seed and water first and set aside for about 10 minutes while you prep the rest.
  • Preheat oven to 350 F and grease a 9×13 inch baking pan.
  • Whisk together the almond meal, coffee flour, salt, and baking powder first (and cinnamon if using).  Then add in the brown sugar, peanut butter, coffee extract, flax egg (flax/water mixture), oats and coffee. Stir in nuts and chocolate chips last.
  • Spread into baking pan and bake for 30 minutes, checking at 25 minutes depending on the oven.
  • Let cool completely before cutting into bars and store in airtight container for up to one week (or freeze).

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Give them a try and tell me what you think!!!!!!!! Enjoy!

Stay Delicious,

Lauren

 

The Flour Series: Coffee Flour

First up on The Flour Series is…. Coffee Flour!

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What is it?

Coffee Flour is a new gluten-free flour option making its way into mainstream grocery stores as we speak.

As the Trader Joe’s package above states, coffee flour is made from dried and then ground coffee cherry husks and skins. One benefit of this is that this part of the coffee plant is usually thrown away and this new use is allowing the coffee industry to produce less waste, #wasteless!

Although I assumed the flour would have that fantastic caffeine-inducing smell to it by which coffee reels me in, it does not. The best way to describe the taste of this flour is somewhere between date and raisin. Not what you would expect.

The caffeine content is definitely present but probably won’t give you as much of a kick as you hoped. Claims are that it has about 60mg of caffeine per tablespoon, which sounds like a lot, but most recipes have you replacing less than a quarter cup of flour with coffee flour (or 10-15% substitution) because of the strong flavor. So spread that 240mg of caffeine over an entire pan of brownies and (unless your intent is to eat the entire pan) you are getting a pretty minimal amount.

Benefits of coffee flour include 3x more iron than spinach, 5x more fiber than whole grain wheat flour, 38% more antioxidants than pomegranate, 2x more potassium than bananas, 3x more protein than kale and 84% less fat than coconut flour.       Dude.

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One thing to be aware of is that none of the coffee flours I have seen claim to be organic. Coffee is one of the most chemically-treated crops in the world. So regardless of whether you are a strict organic consumer or not, this is a potential concern and you might not want to add this to every dish your making until more research is available.

What do you do with it?

Because of the harsh, somewhat bitter taste of the flour, most recipes you find on-line are for brownies or something with a lot of chcolate and sugar to help balance the flavor. Check out the photo above and see the coffee flour package has a brownie recipe on the back.

For the sheer irony of it, I am looking for a good coffee cake recipe to try using the coffee flour. Epicurious.com has some good options I’m considering since I don’t have a tried and true coffee cake recipe of my own yet.

Some resources say you can add this flour to other things like smoothies and sauces, but I haven’t tested that personally.

What does BTN do with it?

Well… I’ve tried a number of recipes, some better than others. Apparently the first round of coffee flour cookies I tried only got published in my Instastories on Instagram… Meaning those photos are gone from posterity. But my initial reaction was that they were very date-y and bitter and I did not want to double up the sugar to make then taste like a cookie.

So my next experiment was using the flour to make a morning bar, something you would expect to be more earthy, like trail mix. I did a number of trials trying to get a good bar that people would like… And still the reaction I got from what I consider my “mainstream feedback” was that they were still too earthy.

With that said, Nick and I really enjoyed them based on our palate. And even though I won’t be adding them to my order forms, look for a follow up post with the recipe coming soon!

One option I did really like was the Mocha Protein Cookies! The addition of a stevia-sweetened protein powder actually made the cookie quite delicious! I will be adding that to my offerings this month! It is packed with protein,  low on sugar, includes all the coffee flour benefits, and pretty good for a morning snack!

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I hope this helps to answer your questions and assumptions on coffee flour! I had a blast testing it this last month and I’ll keep you all in the loop as I continue to understand it’s benefits.

Have a cookie,

Lauren

The Flour Series

I am going to be starting a series on different types of gluten-free flours, what they are best used for, key nutritional benefits and some of my favorite recipes. Stay tuned! I will come back and link them all here as I post them.  Comment below if I don’t have a flour listed that you are particularly interested in.

POSTS COMING SOON:

Coffee Flour

Buckwheat Flour
Banana Flour

Chickpea Flour

Almond Flour vs Almond Meal

Coconut Flour

Oat Flour

Gluten-Free All Purpose Flour

Rice Flour