I survived my first nor'easter since, well....I can't remember when I experienced the last one.  With Dave Mac in NC, my sister spent the night and she explained it perfectly as we were sitting on my couch looking out the windows at the snow.  It felt like we were in a cottage inside a snow globe and being shaken fiercely!  We woke up to over a foot and a half of snow and no way to leave the house.  Caffeinated and trapped inside a small cottage with no where to go is the best time, I found, to bake!  Since we were approaching the holidays and it couldn't feel more blustery outside, I would bake some traditional treats!  Turning the temperature up to 350 on the oven I started toasting almonds for linzer cookies and mixing dough for a holiday challah bread.  

Challah (pronounced hallah) is a Jewish celebration bread, baked typically on the Sabbath, brushed with egg and braided.  Following a recipe from The Bread Bible that stated it made one loaf, I dutifully braided my three strands, thinking to myself that it seemed awfully big already before the proof.  As the loaf rose it grew and grew and grew right out of the pan I was planning on baking it on.  I transferred pans, egg-washed, and baked big bertha off...an hour later as I pulled it out of the oven, it looked like a character out of ghost busters.  Laughing hysterically I placed it on two wire racks to cool and thought to myself it could probably feed a whole village!

Linzer dough has an Austrian history dating back to 1653, named for the City of Linz, this sweet treat is one of Austria's most famous desserts.  The dough traditionally consists of flour, ground nuts...typically almonds, sugar, yolks, spices and lemon zest and filled with preserves.  This gave me the chance to use some of my hand-picked, homemade blackberry jam that I had made in Oregon (although traditionally black current preserves are used).  I took my time rolling and cutting out each cookie then sandwiching the tasty jam in between, the final product looking just as hoped!

  

Wrapping up my projects, the scent of fresh baked bread and toasted almonds filled the cottage and I couldn't have felt more satisfied...hope you all had a fabulously warm and cozy holiday, see you in the next year!

time for a change...with the season

Happy Holidays to all!! 

For all those that know me, I am a sucker for change and with the extreme change in the season, I felt a different shade for the blog was needed.  A breath of fresh air. . . a jolt of inspiration.  I also felt the need to cut out the word "bakery" from the title, merely because I have been feeling more inspired lately to write on anything that feels good.  Baking will always be my #1 priority (adding some of my favorite recipes to the mix) and I will continue to write as much as I can about what is fun, new, and interesting in my world of food.  I hope you all like the new changes and I would love your feedback!  

Before I go, I wanted to give you a little glimpse of the "festivities" in the cottage:

For as long as I can remember my grandmother has been the core of our Christmas celebration.  Yes, my mother has been the driving force behind our belief in the magic of the holiday, the ultimate advocate of "be good or there will be nothing but coal",  "Santa is watching", and her love for the enchanting nature of the entire experience.  

However,  Nan always sat quietly by as if patiently waiting her turn to tell the "true" story of Christmas. . . and tell it she would.  On Christmas Eve every year after all the excitement of Santa and presents and cousins and family and loudness she would sit us down in our matching pajamas (for real) and read to us out of the Bible. 

As I grow and experience life, I have spent a few Christmas's away from family on my own and I realize that the sound of her voice and the depth of her belief in this holiday as she knows it is really something to treasure.  I feel so completely thankful to be back in her presence one more Christmas Holiday and look forward to her story as we are sent off to bed... (or Santa won't come...according to my mother).

something a little new

With Thanksgiving over and the pies all baked I thought I would try a little something new and fun at the store... something a little christmas-ie.  I found a recipe for cinnamon pecan shortbread and thought I would give it a go this morning.  Now, I figured it would be a bit of a chance to try to sell them at The Sea Store, shortbread in a fancy wrapper is not really the style of most customers there. They like the classics:  chocolate chip cookies, whoopie pies, chocolate cake, you know, the comfort foods.  

However, I am coming to realize there are a few out there that would enjoy a treat such as these and I think it is due time to say thank you to my number one fan at The Sea Store - Mrs. Warren, who, as if on cue, was at the store when I brought the shortbread in this evening and bought the first bag.  Thank you Mrs. Warren for all the support and advice.

Finn Biscuits

As you all know, and we are now WELL aware, we have a new pupster, Finn.  We are beginning to feel as though we were possibly not told the true age of our adorable new addition.  He has much more puppy in him than we first thought...so I have spent the afternoon making "Finn Biscuits" for "training." 

Man, does this guy have energy!

After a bit of research and Dave Mac's one qualification of no grain, I found a recipe that included:

          oats, peanut butter, 

potato flour, oil, vanilla
  ....and one squirrel cookie cutter
Finn waited very (using the word loosely) patiently at the edge of the kitchen
for the final product.

After an initial taste test by Finn, I put them into a basket with a sign and sent them to the Sea Store... they were quite a hit...a hit for the human customers that is, who couldn't resist tasting the biscuits themselves.  Next time, a bigger sign that says "FOR YOUR DOG"...if there is a next time. :)

(i do hope those that those that sampled the Finn Biscuits enjoyed!)

now introducing....FINN

Have you ever attempted to hold a laptop, angle it the right way, and snap a photo of a dog and it's owners before? No? Well, these are the results.  Two really stupid looking owners and one very confused dog.  We brought ol' Finn home last night for a sleep over and have fallen madly in love with this mixed-breed-albino-freckled pupster.  He is an absolute doll!  So, as you might guess...I am off to make home made biscuits for our new found friend (well, after thanksgiving that is, I have quite the load of pies on my hands!)  Wish us luck!

tis the season!

For apple pie!  

Mom walked into the cottage the other afternoon while I was baking apple pies and said whatever it was that was in the oven reminded her of her grandmothers house when she was a little girl...and to tell you the truth, I found a little bit of joy in that.  It smelled cozy and organic inside that little cottage while it was brisk and windy outside and I was really glad that there was someone to share that particular moment with, someone that would appreciate it as much as I, especially my mother.  If anyone far away from family is wanting a nostalgic moment, I would highly recommend making a simple pie dough, tossing some apples with cinnamon and sugar, baking it up, then sit down with a cup of hot chocolate, your favorite book, and enjoy the fabulous aroma escaping from your oven!

chocolate cake with the real-deal classic buttercream

let them eat....granola

I have a 50# bag of oats staring at me every morning when I wake up...and that same 50# bag of oats sees me off to bed every night.  Dave Mac finally looked at me and asked "can we get rid of the bag if you are not going to do anything with it?"  Note taken.  With oatmeal raisin cookies bombing at the store, I wondered how the customers of The Sea Store would take to oats, almonds, honey, and nothing more.  Dave and I love this recipe, actually, we more than just love it.  It is easy for us to consume a pound in one sitting, and when my father stopped by while it was cooling on the stove and tried a bite, then two, then three, and left with a half pound, I thought, hey, I just might have something here.  As soon as it was cool enough to break up, I bagged it and brought it directly to to the store along with a bowl full of samples.  

The next morning I noticed all the bags I had stocked the night before were gone and replenished with more...if the granola is a hit, I must say, there is hope for healthy treats at The Sea Store!!

let us digress...

"There is a renaissance occurring, a return to some time honored methods of producing food.  The increasing interest in sustainable agriculture is one, the revival of wood-fired ovens for baking is another.  This project is for us both a means to making a living, and a template for others to follow --people who are seeking authenticity in their lives--right livelihood."  -Robert Hunt owner/baker of Bohemian Bakery in Vermont on building his wood fired oven.  

While researching artisan breads and ovens online (which I do on a regular basis), I stumbled upon Robert Hunt the owner and operator of Bohemian Bakery.  His philosophy on returning to time honored methods of producing food encompasses my ideology regarding food, it's production and consumption.  I have believed for so long that there is a way to harmonize as humans with our food source (the earth) from planting seeds and growing to harvesting and preparing.  The sad truth is that we have lost touch with what is solely responsible for our day to day existence - the air, water, and earth - and it's effects are devastating .  After surrounding myself for the past few years with people who think and eat very similar to myself, it is a bit of a shock to encounter this cultural divide in the way of food, and I wonder to myself, just how do we reach these people?  The "food as fuel" people, the ones who merely eat to get them through the next part of their day.  

I am not saying that I expect everyone to eat with such passion as I, but to put some thought into the nutrition (or lack there of) that is going into their bodies.  To try new things, to put effort into needing less super sweet and appreciate the natural sweetness of many foods, the natural goodness of food in its most raw state.  Education is the only way.  Teaching our children where our food comes from, teaching our parents and adults where to find and how to prepare native fare.  The more I researched the more I found that Maine has many great resources beginning with Maine Organic Farmers and Gardeners Association (MOFGA) that have endless educational opportunities, links, phone numbers, farmers, publications, and much more.  I am making a commitment to try and expose these great programs, meetings, and events as well as I can...I hope you all stay tuned.

Until then, take a moment to wonder, just where the food on your plate came from, who has helped it get there, and how it is effecting your body now and in the future. 

my morning commute

Every morning between 6:30 and 7:00 I am driving across the causeway to deliver hot danish to the store and every morning, there is a different version of this view.  If only I had a coffee in my hand and my best friend by my side, it could easily be the best moment ever - hot danish, sunrise, and a good espresso.  Even without the coffee and best friend, I still pull over some mornings to appreciate the true beauty of coastal Maine, it's islands, and the beautiful sunrise!  

the story of anadama...according to my mother.

Anadama bread is the one bread I really remember my mother making from scratch when I was young (and no, the brown bread in a can DOES NOT count mom) and every time she made it she told the same story of how the name "Anadama" came to be called just that.

According to my mom there was a fisherman, and this fisherman had a wife, Anna.  Everyday when he came in from hauling she would have waiting for him, a loaf of bread made of cornmeal mush and molasses.  Day after day, this cornmeal mush and molasses bread began to get to this fisherman.  Finally, coming home from an extremely long and hard day only to find that same loaf on the table yelled "Anna, damn 'er!" 

 And so...it came to be.

I still love this bread, and have been making two loaves a day for The Sea Store for a week now (though I would love to make more!!) and they seem to be a hit!  Stop by anytime, or if you want a special order, send me a quick note at squashblossombakery@gmail.com!  Thanks to everyone for all your support.

the danish are in...

After a couple of different recipes, Dave Mac and I sat down this fine morning and tediously tested the danish to see which recipe was better...and the second try was the best...of course it takes everything I have to give the mass of dough three turns, then roll it out into a big square, but hey, it was significantly better.  Hope you all enjoy!  This morning there are blueberry cream cheese, homemade peach butter (made by yours truly) cream cheese and fresh Maine apple turnovers. So get to The Sea Store while they are hot!!

seasons of change

A little taste of fall in Maine for those who have never been or those who may be missing it!  The trees are on their way out now, just past peak, but still beautiful with all the muted reds, oranges, and yellows.  What a welcome fall gave us when we arrived!  I wish it would last a little longer however, this morning when I was loading pastries and bread into my car, I had to scrape frost off my windshield...ahhhh, here comes winter!

THE GOODIES ARE IN!!

Yesterday was my first bake day for The Sea Store in Spruce Head and all went well!  As of today here is what's available:

• Maine blueberry cream cheese danish
• Anadama bread (cornmeal/molasses for those that don't know the story of "anna")
• Sourdough baguettes
• Banana bread
• Chocolate Whoopie Pies
• Pumpkin Whoopie Pies
• Chocolate Chip cookies
• Ginger Molasses cookies
• Maine blueberry muffins

My sister Alicia and her fiance Matt have done a fabulous job in renovating this old General Store into a warm friendly place to meet neighbors and friends, have a quick snack, cup of coffee, or order breakfast or lunch. . . wood burning stove included.  There are daily food specials the Matt makes to order as well as breakfast and lunch menus.   I encourage you all to go and check it out!  It may be a bit out of the way, but what a beautiful drive!! See you there!