I kinda just jumped right into this blog without any introduction or explanation. Procrastination is a constant state for me. I have gazillion great ideas & plans & I really want to go out for a run, but nine times out of ten these things never happen. If I wanted a blog to happen, I needed to just do it. I could always go back and make it pretty/explain myself.
A week ago my husband (let’s just call him Mr. Sugar Mamma) suggested I might want to start my own blog, you know, instead of him posting photos of my creations on his now inactive travel blog. Who would have thought! I made excuses and tried to put it off. There are so many kick-ass baking blogs I follow right now (which I will link to soon, I promise)! No way I could improve on any of those, or even come close! I was discouraged, but then I realized I do not want to have a kick-ass baking blog with a devoted following. I don’t want to blog, I want to bake. So instead my goal is to establish a virtual test kitchen for my dream bakery.
When I drive to work, when I go for a run, when I surf the internets in search of fancy shortbread flavors, I fantasize about my bakery; My menu, my color scheme, my work hours – absolutely everything! Someday I will open Sugar Mamma Bakery. But between now and then I have a lot of baking to do, and feedback to get. And that is where the blog comes in. I am going to try all those things I think will be great on my menu, and really nail down the best ones, and then chronicle it on the blog. My friends who are close by, and who see Mr. Sugar Mamma on a regular basis will reap the rewards initially. Eventually I’d like to set up a system where I can collect shipping and mail out an assortment of what ever I’ve got going on in the Sugar Mamma Bakery. All I would expect in return are your comments & undying devotion. And maybe a cook book off my Amazon wish list.
So for right now, here are the bakery/blog hours of operation:
Monday through Wednesday – Recap the previous weekend’s baking adventures. Include recipes if I feel up to it. (I am already falling behind schedule!)
Thursday & Friday – Plan my upcoming weekend.
Saturday & Sunday – Rock it out in the kitchen, post photos of the action as it happens! Drink wine. Swoon over desserts. Alternately love my blog & curse my blog.
What ever goes on in the kitchen, be it success or disaster, I will always love you, dear readers, like I love butter and sugar. So please give a read and let me know what you think or what I should bake next.
Here are some photos from last night and this morning. Not quite ready to write about each effort yet. Just waiting to go for a bike ride with the fam. My first bike ride in 13 years. That just sounds unlucky
Been in the kitchen since 7 am. Baking, then to Murphy’s for guitar lessons, back home for more baking, impromptu dinner party…
Here are some photos from early in the day. At some point I switched from iPad to camera to document my progress. Now I am in bed and the camera is in the kitchen, those photos will have to wait till tomorrow. I am too stuffed to move. The bread pudding turned out great, but the ginger pear cake was even better. Tomorrrow we see how this week’s quest for the perfect croissant will play out.
Apples, cranberries, pecans, butter, brown sugar cook down for bread pudding.
One pound of butter pounded and rolled into a sheet for tomorrow’s croissants
Apple & Cranberry Bread Pudding with Maple and Pecans.
Starting a food blog is a great excuse to go shopping. In addition to kick ass baking, the blogs I love best are chock full of vintage linens, funky place mats, delicate tea cups and retro plates. So I’ve been on a quest for some cool items to use to showcase my (hopefully kick ass) creations.
This little tablecloth is one of my favorite finds. I love that it reminds me of my dear friend Tea, whose apartment is filled with cool asian themed art and collectibles. I want to give her this, but I can’t bear to part with it just yet. Oh yeah, and it was $0.79.
Not sure how these S&P shakers will get used, but I could not pass them up. That is an antique flour sifter in the back ground; useful and looks cool too.
On the menu board for this weekend:
(Sunday) Croissants. We’ve eaten up the batch I made 2 weeks ago, and I am still trying to perfect my technique. The flavor is spot on, the texture too bread like. I wonder, is it even possible to perfect a croissant at home? Also, my take on Tartine’s Heavenly Morning Buns. They use the same croissant dough, but butter, cinnamon sugar, pecans and currants get rolled up inside like a cinnamon roll. Swoon.
(Saturday) I need something to take to dinner with Josh and Nupur who will be up at their cabin in Pioneer (Tahoe, but not really Tahoe) Probably going to try out a new one: Ginger-Pear Upside Down Cake. Also, Apple Maple bread pudding sounds good and maybe something chocolat-ey.
Look at me, I went and started a blog, just like you suggested. I’m going to warn you right now: I think I am going to like this a lot…which means there will probably less vacuuming, toilet scrubbing, sweeping, bed making or laundry folding getting done on a regular basis. Hope you don’t mind. There will be plenty of croissants for you, I promise.