FALLING FORWARD

As the temperatures fall and the days shorten this time of year, we are always tempted toward the cozier elements of life. We try to have a warm thermos in hand when walking the dog and are sure to bring the biggest blankets to the couch during movie night.

 

One of our favorite things to drink on cold winter nights is Earl Gray bourbon tea. The sweet, dark tea, (we always add milk and sugar)  combined with the bourbon make for a warm, delicious, adult treat. While this is traditionally time to experiment with all things pumpkin, this year our bourbon tea has inspired me to experiment with Earl Gray tea cookie recipes.

 

After some trial and error, I think I have found the perfect ratio of tea to flour to makesome delicious, chewy cookies that are sure to be a hit with your loved ones this winter.  Check out the recipe below an as usual, be sure to let us know how it turns out! 

 

 

--Howard Brown 

Vegan, Gluten-Free Earl Grey Tea Cookies 

Ingredients:

  • 1tsp baking soda

  • 3/4 cup brown sugar

  • 1tbsp non-dairy milk

  • 1/2 cup of non hydrogenated shortening

  • 1/2 cup of granulated sugar

  • 1 1/2 tsp of vanilla extract

  • 1tbsp of flax seed meal

  • 2 cups of gluten-free all purpose flour (ask us for our custom recipe)

  • 1 cup of earl grey tea bag contents

  • 1/2 teaspoon of xanthan gum

  • 3tbs of room temp water

 

Instructions

  1. Preheat the oven to 350 degrees F / 180ºc. ​​​​​​​

  2. In a food processor, grind together flour and earl grey teabag contents until well combined. 

  3. In a mixing bowl fitted with a paddle, cream together shortening and the sugars until light and creamy, then add flax meal and water. Mix until combined. Add Vanilla

  4. Add dry ingredients to wet mixture and mix until just combined

  5. scoop batter onto a sheet tray lined with parchment paper and bake for 12 minutes

  6. Try not to eat them all in one sitting (like us)

         Did you Know? 

 

Earl Grey is flavoured with oil from the rind of bergamot orange, a fruit mostly grown in Italy. No one knows for sure how the tea became associated with the Earl Charles Gray himself but we like the story of bergamot oranges contaminating his tea shipment from China! That's our story and we're sticking to it. We hope you're enjoying the change of season and your own cozy moments.  

          Think of Us

 

Running a business is full of challenges but we couldn't be happier than when we're baking for you and the people you love. Be sure to think of us for your next special event, or maybe try one of our care packages if you're craving something delicious for yourself. 

                     One Love,

                Howard Brown

The Baking Room P.O. Box
     622429, Bronx NY 10462
              347-941-2479
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A WONDERFUL SUMMER

It's so tempting to lament the passing of summer this month-especially if you're headed back to school and know what to expect from a NYC winter.  Instead, we try to cherish every day of the great weather and take in all the seasonal sites the city has to offer.  Whether it's sun bathing on the bardwalk or having a famous hot dog at Coney Island (my first time!), we are making the most of August.  This summer, our vegan, blueberry lemon cake was a big hit and one of our most popular items so we're sharing the recipe with you. Send us a pic if you make it and get out there and enjoy the summer! 

 

--Howard Brown 

Did you Know? 

Coney Island celebrated it's 100th birthday last year. Giovanni da Verrazzano was the first European explorer to discover the island of Narrioch during his expeditions to the area in 1527 and 1529. He was subsequently followed by Henry Hudson.[22]:34 The Dutch established the colony of New Amsterdam in present-day Coney Island in the early 17th century. The Native American population in the area dwindled as the Dutch settlement grew and the entire southwest section of present-day Brooklyn was purchased in 1645 from the Native Americans in exchange for a gun, a blanket, and a kettle. Yep, A kettle. 

Vegan Blueberry Lemon Cake 

 

 

Ingredients

 

Wet:

  • 1/2 cup non dairy yogurt or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream

  • 3/4 cup non dairy milk

  • 3/4 cup or more unrefined sugar preferably powdered

  • 1 tsp vanilla extract

  • 3 tbsp oil

  • 3 tbsp lemon juice

  • Zest of a lemon or lime

 

 

Dry:

  • 2 cups flour I use 1 cup wheat or spelt flour, and 1 cup unbleached white

  • 1.5 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 3/4 cup blueberries tossed in 1 tbsp flour

 

 

Instructions

  • Preheat the oven to 365 degrees F / 180ºc.

  • Line a loaf pan with parchment.Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins

  • In another bowl, whisk all the dry ingredients except blueberries.

  • Add dry to wet and mix until just combined.

  • Reserve 1-2 tbsp blueberries.

  • Fold in the rest of the blueberries into the batter..

  • Pour the batter into prepared pan

  • Distribute the remaining blueberries on top and press in lightly.

  • Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.

  • Cool for 10 minutes before removing from pan.

  • Cool completely before slicing. Frost or ice if needed.

  • A simple glaze of lemon zest + lemon juice + sugar icing works really well.

                   Think of Us 

 

Running a business is full of challenges but we couldn't be happier than when we're baking for you and the people you love. Be sure to think of us for your next special event, or maybe try one of our care packages if you're craving something delicious for yourself. 

 

                             One Love, 

                       Howard Brown

                     

  The Baking Room P.O. Box
     622429, Bronx NY 10462
              347-941-2479
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Beach Time? Key Lime!

Beach season is in full swing and we need no further motivation to make and tweak some of our favorite summer dessert recipes. We love the tangy, citrusy sweet flavors of key lime pie and this year we are experimenting with a raw, vegan version (yep you heard that right) that we made for our Fire Island vacation. The recipe is below if you'd like to try your hand and send us a pic if you do! Meanwhile, we hope you and your loved ones are making some good memories in this gorgeous weather, We've been praying for it all winter! 

 

                                           --Howard Brown 

       Did you Know? 

 

Fire Island is 31 miles of protected seashore. Since the 1920's, it's liberal atmosphere and gorgeous beaches have made it a haven for celebrities, families and the LGBTQ community alike.  We love that there are many different communities and all are welcome. When we aren't busy baking, we try to make it out to The Pines in July and August. There's simply no place like it in America. If you haven't been, you're missing out! The link below is a good place to start. 

No-Bake, Vegan Key Lime Pie 

 

 

Ingredients for 1 pie:

 

 

FILLING:

  • 2 avocados

  • 2 limes

  • 1 TBS Stevia

  • 2 TBS Tapioca flour (could be omitted)

 

 

CRUST:

  • 3/4 cup walnuts

  • 6 medjool dates (soaked in water for 1 hour)

        Directions:

  • Blend the pitted dates and walnuts in a food processor.

  • Press into a pie pan with your hands until firm like a pie base.

  • Then blend avocados, lime juice of 1-2 limes (depending on how citrusy you like it), Stevia, zest of 1 lime, and optional Tapioca until fluffy!

  • Pour the avocado mixture on top of the crust.

  • Chill in freezer for at least an hour.

  • Take out, slice, then top with sliced limes and coconut flakes. Enjoy! 

            Think of Us 

 

Running a business is full of challenges but we couldn't be happier than when we're baking for you and the people you love. Be sure to think of us for your next special event, or maybe try one of our care packages if you're craving something delicious for yourself. 

 

                         One Love, 

                     Howard Brown

                    

The Baking Room P.O. Box
  622429, Bronx NY 10462
          347-941-2479
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PICNICS, CLAFOUTIS & PRIDE

There was lots to celebrate this June with the official first day of summer, the arrival of great weather, and one of the cities most fantastic festivals: NYC pride.  This is also the season for one of our favorite pastimes-picnics! This month, we'd like to share with you a favorite recipe for cherry clafoutis. It's simple, a  breeze to make and the main ingredient is perfectly ripened, sweet, summer cherries.  Be sure to let us know how yours turns out! 

Cherry Clafoutis

 

Jason immediately fell in love with  this light and flavorful French dessert when he tried it for the first time while living  in Lyon. Variations abound as you can choose any fruit you like (something in season is best) and it's as easy as making pancakes.  If you love cherries, custard and creme fresh like him, then you're in for a treat! Our Aunty Martha's recipe is below. Enjoy! 

NYC PRIDE

Last weekend we realized there are very few festivals in America where throngs of people from all walks of life and wildly different backgrounds gather together to celebrate tolerance and love. More than ever, the time for that message is now! That's why we love pride so much. This mother yelled  "PFLAG loves you!" to us as she passed by.  For those of you who don't know, PFLAG is an organization of straight/heterosexual family and friends that come together to support their loved ones and the cause. If you have any LGBTQ members of your family, we hope they are safe, loved and supported. 

 

   

   Ingredients

 

     Unsalted butter, for dish

  • 2 large eggs

  • 1 large egg yolk

  • 1/3 cup all-purpose flour

  • 3/4 cup creme fraiche, plus more for serving

  • 3/4 cup whole milk

  • 1/2 cup granulated sugar, plus more for dish

  • 2 teaspoons pure vanilla extract

  • 1/2 teaspoon salt

    Morton Iodized Salt

    26 oz

  • 12 ounces cherries, halved and pitted

  • Confectioners' sugar, for dusting

    Directions

  1. 1. Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.

  2. Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.

        Think of Us 

 

Running a business is full of challenges but we couldn't be happier than when we're baking for you and the people you love. Be sure to think of us for your next special event, or maybe try one of our care packages if you're craving something delicious for yourself. 

 

                    One Love, 

                Howard Brown

               

The Baking Room P.O. Box
622429, Bronx NY 10462
          347-941-2479 
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