Jumbo Muffin Liner Idea

Do you love to bake jumbo muffins as much as we do; but hate the expense of the jumbo muffin liners??

Well, I have just discovered that you can use pastry tissues (the tissues you find in the small square boxes in the donut displays at your local supermarket) instead of the liners.

They come 1,000 to a box and cost less than $2.00!!!

We buy ours at our local Cash & Carry store. Hope you can find some too.

Street Sales 8/18 and 8/19

Will be selling on the street again tomorrow (8/18) and Friday (8/19) starting at 1pm. Mini pies (cherry, apple, pumpkin, sweet potato, peach, almond pecan), banana bread loaves, and assorted cookies.

Look for the "Bakery Sale" signs at 96th and NE Prescott.

SWEET POTATO PIE SPECIAL THROUGH 8-31

Remember this month you receive an automatic $1.00 off your sweet potato pie order if you mention our Blogspot or Twitter page.
Sweet Potato Pie eBay Listing

$1 OFF SWEET POTATO PIE SPECIAL

This month we have a special pie offer happening! If you order 1 sweet potato pie you'll receive an automatic $1.00 off your order!

Just hit the eBay icon to the right and you will be taken straight to the Sweet Potato Pie listing.

Once you purchase your Pie, please wait for us to send you an invoice with the reduced price.

Then all you have to do is sit back, wait for your Pie to arrive, and enjoy!

Cheesecake Tarts - Oh My!

Our newest creation are these wonderful little (well, not so little - 4.5") cheesecake tarts. Pictured are our homemade lemon curd cheese cake tarts and fresh cherry cheesecake tarts.

Prepare your favorite pie crust recipe and pre-bake. The first layer is a cheese cake filling. Mix together 3 oz cream cheese, 1/4 cup sour cream, 2T sugar and any flavoring you might like to add. We LOVE fresh zest so added lemon zest to the lemon tarts.

Place a layer (about a 2 oz scoop) of the cheesecake mix in the bottom of your pre-baked crust. Chill.

Once cold, you will have an easier time putting on the topping of your choice - lemon curd (we used Ina Garten's recipe from foodnetwork.com), cherry, raspberry, blueberry, etc.

We also made the cute little stars from our leftover crust!

Give them a try - can be made in these tart pans or a full-sized pie plate.

MORE BAKED DOUGHNUTS!

We have been having a great time experimenting with our new doughnut pan!

We have discovered that you can bake any doughnut instead of deep frying them. This time we got a sour cream doughtnut recipe from the internet and simply baked them at 350F for 12 minutes.

After cooling we iced with our homemade vanilla and chocolate buttercream icings!

Delicious and only a fraction of the calories of their fried counterparts!

LAYERED CAKE CUPS

Who doesn't love a layered cake; but, it is not always the most portable dessert.

We have come up with a great idea that we also used at our last street sale - Layered Cake Cups!

What we did was bake our cake (red velvet is pictured) in a large muffin/cupcake
pan. You can then cut each cupcake into 3 or 2 layers. Place your first layer in the bottom of a 9oz plastic cup and top with a layer of icing. Continue with the other layers and finish with your yummy icing.

You can freeze your cupcakes and make yourself a nice layered cake cup whenever you have a craving!

You can purchase the cups at your local grocery store. They also make lids that cover the cups that can be purchased at a restaurant supply store or you could cover with some press-n-seal or saran wrap.

A hint about red velvet cake: It is not the food coloring that makes the cake so yummy, so we make a variety of velvet cakes (yellow, green, pink, and even white). They are just as delicious as the traditional red velvet and they take much, much less food coloring and will not have such an adverse affect on your digestive system :-)