Green Baking… eggs, but no ham.

Half of this post is an exciting science mistake/discovery and half of this post is a promotional product pitch.

It all started with an order.  For me it usually does. I may have launched my business on the fact that I make darn good gluten-free chocolate chip cookies, but I have since realized  that most of the time people order bakes goods, they are looking for something special.  Chocolate chip cookie are a regular delivery for me to Good L’Oven, but this particular week they asked for half of the order to be Snicker-doodles.

For those who don’t know, snicker-doodles are cinnamon sugar cookies. So, I knew my usually cookie dough base, boasting a peanut buttery taste, was going to be too strong for this cookie.  I do love baking with butters though. Nut butters are a staple for my cookies.  So in the quest to find a more mild flavor that wouldn’t drown the cinnamon, I got some sunflower butter to experiment with. Sunflower butter is just like a peanut butter, but is not as strongly flavored.

So, after I whipped up a batch with the sunflower butter, I split one in half for Nick and I to try, and you wouldn’t believe what I saw…

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The middle of the cookie was bright GREEN.

At first I panicked… and I was trying to remember from high school chemistry if it was possible that my blender and metal bowl had caused some chemical reaction with an ingredient. So what other choice did I have but to go to Google. I searched “why is the middle of my cookie green?!!” For some reason I was sure Google would know and this time I was not let down.

Apparently, I was on to something with my limited chemistry memory, but it was the sunflower seed butter and the baking soda! The chlorophyll in the sunflower seeds reacts with the baking soda when I baked it, causing the green color to appear in the middle when the cookies cooled. Thankfully the cookies were edible! And we sure did eat them up. So, I gave one to my trusty, foodie, health friend Meredith to test and make sure she survived. She did. I however did change the recipe before delivering said baked goods to my customer. (phew!)

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(side note that I bragged to my best friend and high school chemistry lab partner about my discovery… and we determined that this was more than we may have ever learned in high school…)

Now I promised there would be another part of this post that is more promotional product pitch… Green Tea Mini Muffins! I recently received an order for a few batches of green mini muffins for St. Patty’s day.

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So here they are… green tea mini muffins! They have a light green color, so I left some plain, some with crushed pistachios and some with mini chocolate chips. Great morning treat for the breakfast event and so cute too! I might try to make them a touch greener, but I am very happy with them and they are now available for order!

  • $6/dozen for the plain minis
  • $7/dozen for either of the toppings

Let me know if you want to order these for your St. Patty’s get-togethers by shooting me an e-mail at bakedtruenorth@gmail.com or message me on my Facebook page… or scroll up to the Contact link and shoot me a note there!

Thanks to everyone for tuning in for some green fun! Happy St. Patty’s Day (a bit early)!

Have a Cookie,

Lauren

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Gluten Freeway

I am so excited to give you the release of my second Gluten Free-way YouTube episode!!!!!!

Gluten Free-Way Episode 2

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In this second episode I interview the “health queen” herself, Meredith Dykstra! Meredith and I met through my husband, Nick, when he used to work with her at a local functional nutrition health company. I always thought Nick was healthy until I met Meredith.  She has expanded my health world with healing foods as well as other mental and physical healing techniques.  She is a certified health coach and I do recommend you reach out to her if you have questions about anything she mentioned in the video interview. I do fully intend on bringing her back to dive more into the details for those who are interested in health science or health biology… which are probably just terms I made up to try to describe how much more of an educated conversation you have when she starts in!

Check out Meredith’s recipes on coachmeredith.blogspot.com, and I can honestly say you won’t be disappointed if you’re looking for truly healing food that you hope will taste good!

We briefly discussed in our conversation how gluten-free eating is important, but that does not mean that you can overdo gluten-free food items.  I wanted to link back to my previous blog post on gluten-free verses healthy eating for a reference.

I also alluded to doing some bread making experiments which I haven’t shared with you all yet (other than a sneak peak on my Facebook page), but that blog post will be coming out soon as I finish up my experimentation! I think it will be worth the read.  I have been doing so much baking recently that you will have to stay tuned to see what other surprises I am baking up! For starters… my newest cookie the SNICKERDOODLE is now available for purchase at Good L’Oven in Ross Township and for order on my page! But come back soon for more new gluten-freedom!!!!!!

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Have a cookie!

Lauren

Time Off and Cakes

Hi friends! I took a bit of time off in December from my usual blogs to get some things in order and really focus on my business… but I’m back! Consistency is key and so you’ll be hearing from me a lot more if you want to.

December marked a first of a kind for Baked True North as I did my first 3 cakes for various Christmas events.  I am convinced that I am good at cookies.  I know I am good at doughnuts.  Now I am pretty sure I am going to be good at cakes.  But I have to turn my weakness of attention to detail around in the decorating area.

Here is the first cake I made for Revelation Health‘s Christmas party:

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I took my Spiced Red Wine Yum-Bread and turned it into a chocolate red wine cake with red wine frosting.

I also did 2 cakes for Redeemer North Borough‘s Christmas Eve service.

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The first was a chocolate cake with peanut butter cream frosting and the second was a white cake with buttercream frosting, dyed red and green between each layer. I have to say… my white cake with buttercream was awesome.  I begrudgingly make “desserts” that do not contain chocolate. I think I get this disdain from my dad who is known to get the chocolate syrup out and smother cakes, ice creams, pies, and anything trying to pass as a dessert that doesn’t already contain chocolate.  Don’t even get him started on carrot “cake!”

With all that said, I actually PREFERRED the white cake because it was so good. But the peanut butter cream frosting was a hit and that cake disappeared immediately.

Another recent adventure was the first week in January we spent in Arizona with Nick’s mom. Arizona in winter … meets vacationing while everyone else goes back to work … equals AMAZING. And of course I took the opportunity to bake for my mother-in-law.  I made her a batch of my signature chocolate chip cookies and as a special request for her birthday I made my first full cheesecake!

I wanted to make something elaborate like salted caramel chocolate chip cheesecake or red velvet cheesecake (ya know, something with CHOCOLATE), but seeing as it was my first ever… I decided to honor the cheesecake and go original. I think I know how to make it better next time, but it was GOOD, if you ask me.  No added chocolate either.

And we just overall had a great time in the desert, goofing off, finding cactus species and I ended the week as a red headed trail runner…

LAST, but certainly not least tomorrow (Wednesday, January 11th), Baked True North will have cookies on the shelves of Good L’Oven Cookies new shop! It’s their grand opening and the shop is gorgeous! So check it out… and support your favorite local gluten-free baker (psst, that’s me).

Stay Delicious,

Lauren