A Baker in Brooklyn

2011-12-15T10:59:00.004-05:00

YO!

You looking for caramels?

Check it!

2011-11-30T09:46:00.001-05:00

Hi!

I still kind of can't believe how fast the holiday season already seems to be going! Like most people, I'm in go-mode from now until the start of next year. On my to-do checklist:

1. Tour guide for entire Sumner clan in NYC (first time ever!)
2. Find new apartment.
3. Organize orders for candy
4. Gift boxes for Ace Hotel clients
5. Prepare and ship candy orders for holidays
6. Begin weekly caramel delivery to Cochinita Taqueria!
7. Candy delivery to Mama's Food Bar!

Of all of these things, finding an apartment is the most daunting and least fun. Duh. I'm looking for a 1BR in Williamsburg or Greenpoint, so if you know of anything, please let me know!

On another note, I'm again working with Ed at Stencil1 on his new book, Stencil201. He had his first-of-many book release parties this past Monday night at Powerhouse Arena in DUMBO. I was on hand with some stenciled cookies, and plenty of caramels! Check out some photos:

I signed my first-ever autograph!

My pal (and current Top Chef hottie contestant) Tylor Boring stopped by to say hey and pose for silly photos!

Here's the author, Ed Roth (on the left) and yours truly.

More silly photos!

Frankly, I think pages 34 and 35 are the best in the whole book. Totally unbiased opinion, of course.

The event was really great! Lots of people came by to check it out and purchase the book. Ed has two (or three?) more events coming up across the country in the coming weeks. I guess I should add that onto my ever-growing to-do list above!

Check back here very soon for a holiday price list of candies I'm selling, and don't be surprised one day very soon when you come to this blog and it's been replaced by a page for my new company, Sumner & Company. The temporary holding page will be up first and will have ordering info, prices, products, as well as a link to this blog. Probably around the first of 2012, look for a super sexy brand new website! I'm very excited about the work Gary and I are doing on the brand, and I can't wait to share it with everyone!

Thanks!

2011-11-09T10:28:00.001-05:00

Look at this silly cake I made. It's a pistachio cake, but you'd probably never know that based on how I decorated it.

It was actually for one of my best friends, Ashton, who became a US citizen in the last few years, and who, like me, always gravitates to a red/white/blue color scheme. This was just over the top, though.

The frosting was honey/vanilla/pistachio. It was sweet (too sweet for my taste, actually), but people seemed to really go for it.

The decor was inspired by an ice cream cake I saw in a shop in Sleepy Hollow a few weeks back, when Eric and I were taking a Sunday leaf-peeping drive. We were both like, "Agh! It's ugly! And amazing!"

Anyway, there you go.

Still in the works to get Sumner & Company up and running. I've met with an accountant who is advising me about forming the corporation and what steps I need to take. I'm also in the midst of looking for a new apartment in Brooklyn (a full-time job unto itself, as any new Yorker knows), dealing with some serious changes at my OTHER job, trying to build the Sumner & Company brand/website, all while maintaining a growing weekly order of candy for the Ace Hotel. My days are full, to say the least!

So, back to it. And if you know any any apartments in Williamsburg/Greenpoint, let me know. I'll bake you a thank-you cake!

2011-10-26T11:23:00.002-04:00

Here's a small glimpse of the packaging process for Pop Souk this past Sunday. I did 150 of these. Whoop!

2011-10-24T12:20:00.002-04:00

Pop Souk was a complete success for me yesterday - I sold out of everything! I went in with 120 boxes of candy, and left with only two, which I was going to give as gifts. I was really anxious about selling at the event for two reasons: 1) it was predominantly a venue for selling clothing and accessories, and 2) I've never really done it in person. It was nerve-wracking to put myself out there face-to-face with my customers. The response, fortunately, was overwhelmingly positive (except for that one woman who spit a caramel back out - you suck).

I was curious if I'd see "the face" - it's the face that every cook or baker knows to look for. That look of surprise/pleasure/"Oh my God" a person makes when they first experience what you've made. I saw it several times yesterday, which was a true relief. It seems funny to me that, after selling candy for so many years now and knowing people like what I make, I was still so uncertain that I would get a good reaction.

Fortunately, my friends really came through for me. My amazing boyfriend Eric ran around all morning buying me props to decorate my booth (oddly, I went with nothing). He got me coffee, breakfast, a glue gun (without which I couldn't affix my labels), and he tricked my table out with beautiful rosemary bushes and tomato plants. Check it:

By the way, the producers of the event put me right between Patricia Fields and Oak - and next to the bar. The attention was great, and I finished a bottle of Jameson with the kids from Pat Fields.

The other thing I really had going for me was the amazing packaging that I worked out with my pall Gary. He TURNED IT OUT for me. We started designing this 4 days before the event. He was presenting his ideas for my new website (which are fucking awesome!), and we discussed packaging for this event. We made some quick decisions and he got to work on designing what I needed. After I got everything printed and cut, I was really happy with how professional and "finished" it all looked. I heard several people comment on the packaging alone.

(Sorry for the crappy photos)

In the end, I left feeling completely satisfied with all that I had accomplished. It still feels weird to me that I just sold 120 boxes of candy that I made, wrapped, and packaged all by myself, but it's encouraging and exciting that people were so into it.

2011-10-07T10:47:00.004-04:00

I've been working on developing a small product line to offer up for the holidays (yes, it's time to start thinking about that). I know I'm definitely selling my sea salt caramels. I've been making a version of a Butterfinger candy bar that (in most peoples' opinions) is way better than the original - sugar, peanut butter, sea salt, 53% dark chocolate. Done.

I took a Facebook poll recently to see what kind of candy bar my friends would like to see. I got a lot of Twix, which, frankly, was a surprise. I don't personally care for Twix, but I can give it a shot. The other two winners were Whatchamacallit and Take 5, both of which I LOVE. I made an experimental batch of Whatchamacallits a few weeks ago, and they were pretty spot on. Peanut butter crispie, soft, salty caramel, dark chocolate. Simple and satisfying, they are a keeper.

I'm working on a version of a Take 5 in the coming days. If it works out well, which I'm sure it will, then I'll be selling those, as well.

I'm doing my first-ever food booth at an event in a few weeks. I posted about it recently, and I'm excited. I think it will be a great way to gauge what people think about my candies (I'm a little nervous, too, so please be nice!). Check out Pop Souk's website for more information.

Lastly, if you're reading this, whydontcha let me know what your favorite candy bar is?

Pop Souk

2011-10-06T10:57:00.004-04:00

Patricia Fields.

Oak.

House of Ladosha.

Chris Habana.

Christian Sumner!

If you're around on October 23rd, come by Pop Souk and check it out!

Sumner & Company

2011-09-27T11:33:00.000-04:00

So folks, here it is. I settled on a new name for my business venture:

Sumner & Company

Honestly, it seems a little anti-climactic (or it does to me at least). I mean, it does, right? After so many months asking around and thinking all the time about it, I was expecting to land at some awesome combination of random words that would just "stick" and sound awesome. I tried so, so hard.

Too hard, as a it turned out. It was too difficult for me to pull words out of thin air, and it felt like I was being fake (I'm also notoriously indecisive). A very close friend reminded me recently that what I do in my kitchen with candy is very honest and pretty simple. I'm not creating some crazy, elaborate concoctions (not that there's anything wrong with that!). I just view what I do as straightforward and genuine.

The Sumner, obviously, is me. The "Company" refers not to the legal entity I am going to form - rather, it is about the company I keep. It includes all of my friends, all creative in one way or another, who I hope to collaborate with at some point (if I haven't already). These are the people that are truly my company - my encouragement, supporters, pep-talkers, idea-makers, opinionators (honest and critical), investors (I can't believe I have those already), and everyone who really believes in me. When I moved to New York City almost 10 years ago, I never expected to have made such an extensive and supportive group of amazing friends! The "Company" in Sumner & Company is also a big ol' thank you to everyone who's gotten me to where I am today (and there are lots of you).

Ok, I could get really mushy here, but I won't. I'm just excited and continually humbled by the people in my life.

So yeah, keep an eye out for new things coming soon. This blog is going to continue, but it might change URLs. I'll let y'all know. I'm hoping to get things up and going by the holiday season, so please check back often. If you don't, I'll find your ass and blow up your inbox with announcements.

Thanks again to everyone.

Thanks also to Stevie Nicks, who I have been listening to all morning.

2011-09-05T11:37:00.001-04:00

OMGOMGOMGOMGOMG

Several months ago I was approached my good pal Ed over at Stencil1 to work on a project for his new book, Stencil 201 (out soon!). I had done this project before for Ed with fairly good success, so I felt like I would really be able to turn this one out. The learning curve had already been achieved.

Ed asked for some stenciled cookies, with photos and step-by-step instructions. I got all that stuff done, handed it all over to him and put it into the back of my mind for later.

Well, long story short, I finally saw it last night and I was more excited than I thought I'd be - it looks GREAT! And I'm in a book, y'all!

I'm sure there will be some promotional events surrounding the release, so I'll be sure to post them up here. I'm so excited! I'm published!

2011-08-30T11:13:00.000-04:00

I had this idea to do a "Canning Saturdays" feature on my blog for July and August, but shit - sometimes it's just too hot! Plus, between a back-to-back weekend birthdays (Eric's, then mine), an earthquake, and a hurricane, my schedule has been way off this month. But I guess this happens every August. It's such a fun month in NYC, weather- and activity-wise. People are really cramming in the summertime as much as they can before the cooler weather arrives (which I'm afraid might already be showing it's ugly face). I know we'll get several more hot days, but just seeing this is already enough to make it look like we're sliding away from summer...

Sixty degrees?! NO!

I did manage to make it to the market one Saturday recently and loaded up on some tomatoes to can.

I bought $50 worth of tomatoes! Dumb. But aren't they nice? I got five heirloom varieties and some beefsteaks.

I canned these up with a little basil from my garden and some salt.

I feel good about having done this sweaty work. I have 8 jars of colorful summer dinner for the coldest, darkest days of January and February, which really does make the work worth it for me. As it's already feeling a bit cooler out, I'm hoping to get several more jars of late summer produce canned/pickled/preserved.

I'm also really close to perfecting a new candy bar concoction, based on Hershey's Whatchamacallit, a favorite of mine to this day. Mine is way better, though. I'm just saying! Photos coming soon.

Catch ya soon!

2011-08-17T09:54:00.000-04:00

For my birthday this year, my best pal Ashton got me a beer-making kit from Brooklyn Brew Shop. I got the Everyday IPA, which I hope will be good, as I love IPA. I can't wait to break into this thing and see what happens. The whole process looks like it takes a few weeks and few simple steps, but I'll have a beer-tasting when it's all done and report back.

Can't wait! Thanks, Ashton!

2011-08-01T12:21:00.000-04:00

I finally got around to making those pickles! Saturday morning was a classic NYC summer morning (hot and sunny but not humid at all), so I hauled my not-hungover (for once on a Saturday morning) ass to the greenmarket in my neighborhood and got pickle fixins.

It was nice to visit our weekly green market again, and to see it thriving (though I could have done without the long lines and Cadillac-style baby strollers clogging the street). I admit that I haven't been all summer, choosing instead to stop off at the Union Square market on my way home during the week. Don't judge me - it happens more frequently throughout the week and has more stuff!

Anyway, I got my cukes and jars all scrubbadubbed first.

Oh, don't mind me. I'm just mise-en-placing around.

Did you know that the blossom end of a cucumber may have enzymes in it that keep your pickle from staying crispy? Well, it's true. Cut them things off!

Cucumber Spears (Britney's more attractive cousin):

This is the part of pickling I don't like. Having to run all four burners on the stove and producing tons of steam when it's already 92 degrees outside. That's why I make pickles in my underwear, folks. I kid, I kid. Or do I??

I filled the sterilized jars with all the stuff I needed - garlic, fresh dill, a coupla hot peppers, and mustard seeds.

Then crammed those spears down in there:

I topped off the jars with the hot brine and processed them in a boiling water bath for 10 minutes each. After I pulled them out, I didn't have to wait too long to hear that satisfying *ping!* of the vacuum seal popping the lid down. Every canner I know loves that sound.

This batch made 8 pint jars full, and I had some cucumbers left over to make quick pickles (on the left). I'm already enjoying those, and they're pretty delicious.

If anyone has any interest in canning, I'd highly recommend The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard. I have several canning books in my arsenal, but since I don't have a yard and am not producing humongoid crops of produce that I need to preserve, this book is perfect. It gives recipes for canning a few jars of things at a time, which makes the whole process a lot less daunting (especially in a small kitchen).

I'll let y'all know how these come out in SIX-WEEKS. Ugh! A wise man once sang, "The waiting in the hardest part, ever day you see one more card. You take it on faith. You take it to the heart. Yeah, the waiting is the hardest part."

Wise, wise man.

2011-07-22T11:13:00.001-04:00

The heat is oppressive in NYC this week, making kitchen work near impossible. Still, I have orders to fill so I've found the only way to work around the heat and humidity is to work before 10am or after midnight. It sucks, but faced with the alternative (melting caramels, impossible chocolate), it's my only option in this weather.

I've been doing a lot of tooling around on Twitter recently (follow me!). I've found some really interesting people doing cool things all over the place. I always find myself extolling the joys of McClure's - the best pickle-maker around, hands down.

You know, I had all these things I wanted to write about today, but I'm either too hot to remember or I'm just over-caffeinated (probably both). I'll have to get back to this later.

In the meantime, I'm going to drool over these enticing strawberry basil margaritas and deviled pickled eggs from Faith over at The Kitchn. Oh! That's what I was going to write about actually. I bought all the stuff to start making pickles again, but it go so hot that I ate almost all the cucumbers straight out of the fridge, cold and raw with salt, pepper, olive oil, and vinegar. Cool, right? Sike. Geez, I ate like 20 raw cucumbers this week. I wanted to pickle a bunch of eggs again, too, and I still might, but I'll need to buy more beets - I roasted them and put them on a pizza on Tuesday.

OMG, I'm putting down the coffee and cleaning. Toooo muccchhhh caffffeinnne!!!!!

More soon..

2011-06-24T10:59:00.000-04:00

Been a while since I've posted. I've been busy and a little stressed. I'm still 100% completely stumped about what to rename my business. I'm trying to stay away from anything directly related to sugar or candy. I look for ideas everywhere I go - other business names, words on 18-wheeler trucks, garbage in the street, tv, t-shirts - everywhere. I'm a notoriously bad decision maker, though, and this is a big one. A good friend advised me that whatever I choose now, I'll probably hate it in a year anyway, so don't stress about it. It sounds cynical, but it kind of helped.

Anyway, a few weeks back Eric and I went on a little roadtrip to Massachusetts, Vermont, and Sharon Springs, NY. Perhaps you've heard of Sharon Springs - it's the charming little village where the The Fabulous Beekman Boys have a mansion, a goat farm, a beautiful little store, and a reality show on Planet Green. Their story is genuinely interesting (especially for any New Yorker who's dreamed of a owning a place upstate), but their lives are real. They really work on a goat farm (no easy task), maintain a centuries-old mansion, and run a growing and thriving business built around the milk produced by their goats.

My friend Richmond gave me Josh Kilmer-Purcell's book, The Bucolic Plague, which is a funny and touching summer read. Josh is an ex-drag queen; Brent was Martha Stewart's on-air doctor. The book is great, and I recommend it.

I bought a couple of tickets to tour the Beekman farm several months ago, not knowing what to expect. Eric and I were greeted at the house by Josh, who also conducted the tour of his farm. The house and farm are really gorgeous.

Here's me and Josh in their vegetable garden:

This is Farmer John, who takes care of all the goats (almost 100 of them!). He knows their names and has a favorite. When he called her name, she raised her lips and showed her teeth, like a smile. I'm not even kidding. I was laughing so hard.

And some goats! Hey kids!

This the farm llama, Polka Spot. He has his own Twitter page. I was not convinced he was not going to spit at me.

Also, they have some Americauna chicks - the ones that lay the blue and green eggs I was freaking out over recently.

Back in the town of Sharon Springs, we ate lunch at The American Hotel, owned by Doug and Garth (it's a REALLY gay little place). They both chatted with Eric and I about random niceties, like caramel and cake, farming, owning a hotel, and booze. Pretty cool doods. In fact, Eric and I were coincidentally in Provincetown last week at the same time as Garth - we all met up for cocktails!

Lunch was delicious.

Here's Garth:

And Doug:

Nice nice nice people. Beautiful hotel!

Our last stop on the trip was the Beekman 1802 Mercantile. Brent was working at the store and I wanted to meet him and pick up some habanero cajeta. As expected, everyone in the store was super-friendly and the store was handsome and immaculately clean. Eric and I talked to Brent about my caramel, and I mentioned wanting to get some of their extra goat milk to experiment with goat milk caramels. He was totally amenable to the idea and emailed me later that day to let me know he was serious. Exciting!

Also, OMG habanero caramel. I'm doing it. It was surprisingly amazing. A good, slow burn from the back to the front.

The visit to Sharon Springs was a great end to a great trip for me and and Eric. We also managed to visit a few state parks, spend a night at the very cool Porches Inn in MA, drive around the Green Mountains in Vermont (always a dream of Eric's), and take a canoe trip from Vermont into New York State on the Battenkill River (one of my favorite parts of the trip).

Meeting the Beekman guys was a real treat and a nerdy thrill for me, and I was so happy they were genuinely nice people. You know how sometimes reality TV personalities are edited into a "character" to create a story or advance a plot? Well, these guys are all just who they are. And major kudos to Planet Green for showing a gay couple on a show and not making a big deal about it. That they are a gay couple barely plays into the show at all. I hope Planet Green decides to do a third season of the show.

Hey, on a non-related note, I need a business name. Help!!

Ok, thanks for sticking with me through this long post. Talk to you soon!

2011-05-21T12:03:00.000-04:00

So naturally, as soon as I released myself from the idea of baking for work, I get this overwhelming urge to bake.

I started off simple this Saturday morning. Needed a little something to soak up the booze.

Good old fashioned buttermilk biscuits. Always hits the spot, especially with honey, which I sadly do not currently have in my pantry.

I used this simple recipe from Martha Stewart. Easy ingredients, simple prep, maximum alcohol soak-up.

I also used my new food processor to juice 6 grapefruits in 60 seconds. It has a juicer attachment that's pretty amazing. I'm thrilled to pieces with that purchase!

I'm also happy to have an excuse to eat this raspberry habanero pepper jelly I got last year in Seattle from a vendor at the market called Woodring Northwest Specialties. It's surprisingly outstanding.

Ok, enough for now. Time to eat again!

Buttermilk Biscuits

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup low-fat buttermilk, plus more for brushing
1/2 cup heavy cream

Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

2011-05-19T11:44:00.000-04:00

If you read this blog, then you've probably gathered that I've been trying to assemble a real, working business out of its contents. Specifically, I have been working toward launching a website which offers a selection of cakes and cookies, and line of candy I have been developing. Well, as it turns out, I jumped the gun.

In the midst of a cake baking/decorating frenzy last week, I had a little panic attack (it turned out to be more of a realization, but it started as a growing panic). I simply don't make any profit on baking cakes. And without a commercial, licensed kitchen of my own, how was I going to be able to fill cake orders? It sounds so silly and obvious now, but I never really stopped to think of the logistics. If the new website was hugely successful, what was I supposed to do?

I called a few friends to talk things out, I calmed down, and realized that I needed (and wanted) to start over with a smaller, tighter, more focused vision.

In the coming months, look for some new stuff happening here. More caramel. More candy. More business-y stuff (but it'll still be interesting, I promise!). Less focus on cakes. And probably most importantly, a new name and a new brand. Yes, I'm eventually going to have to say goodbye to A Baker in Brooklyn as I move onto the next big thing. It's weird to think of that day when I click whatever button I need to click to switch everything over from abakerinbrooklyn.com to whatthehellamigoingtocallthis.com, but it's also exciting to think about.

I'm again working with my pal Gary, who really has a knack for branding and design. Based on an initial happy hour pow wow yesterday, he's already helping me steer my vision in the right direction, and we're both pretty excited to build this brand into something truly great.

I hope my readers stay with me as I move into this next phase of my life. I'm making a solid attempt to get more writing done on here, so keep checking back.

That's what I got for now.

2011-05-03T12:33:00.000-04:00

Man, I need one of these like crazy!

It's called the Ideal Caramel Wrapping Machine. It can probably do in 30 seconds what it takes me 30 minutes to do. If anyone sees one on sale, like on Bowery or anything, let me know!

2011-04-16T10:10:00.000-04:00

Here's a nice little Spring-time cake I made yesterday. Berries aren't really in season yet, but when you make a simple cake like this one (my all-time favorite kind of cake, by the way), you can easily adjust the sweetness in the whipped cream to compliment the berries. Berries not sweet enough yet? Add a little more sugar. Peak berry season? Cut back on the added sugar and enjoy what nature's done for you. Add the seeds of a fresh vanilla bean, whip it up, and assemble.

Use whatever fruit is in season or looks good at the store that day. I used blueberries, strawberries, blackberries, champagne grapes, and edible flowers (next to the herbs at Whole Foods, and increasingly more common at farmers' markets across the country). I've also made this with figs, mint leaves, and raspberries. I bet it would even be good with some mini chocolate chips under all that fruit.

2011-04-09T12:27:00.000-04:00

Here's a frilly chocolate raspberry confection I whipped up yesterday.

Did you ever see Death Becomes Her? That's how I felt about this cake. It's barely holding itself together. So many things went wrong in the assembly of this cake - failed chocolate transfer, failed ganache (who fails at ganache?!), failed filling.

Anyway, I made it pretty with chocolate spackle and pretty white powder. I was the Bruce Willis of this cake, thankyouverymuch.

2011-03-31T10:57:00.000-04:00

Here's a chocolate peanut butter cake I made last weekend. What do you think? Too "design-y?" Maybe I should let loose a little bit? I just love the idea of a structured cake, but maybe I'm not working with the right medium. Buttercream frosting isn't known for it's structural properties...

2011-03-26T12:32:00.000-04:00

So there I am at Whole Foods, getting my weekly supply of butter and heavy cream, when what catches my eye -beautiful Ameraucana chicken eggs, "popularized" by Martha Stewart herself.

I have never seen these eggs for sale anywhere, though after researching a bit for this post, I've discovered they're becoming increasingly popular and easy to find. The eggs from Ameraucana chickens are in really unusual and beautiful shades of pale greens and blues.

I've known about them for so long (thanks, Martha), but have never seen them, so in my mind they were some sort of elusive element of "next-level" baking and culinary delight that I was unable to achieve. These eggs, to me, were legendary.

Can you imagine? Legendary eggs! I'm such a dork. Anyway, I bought them, of course, and even at $6.39 for a half dozen, I didn't flinch. My dumb ass probably would have paid twice that.

I haven't decided what to do with them yet, but I want to make sure to make the most of the flavor of these eggs. Any ideas?

Gagging. They really are beautiful.

2011-03-23T12:13:00.001-04:00

I really don't have much to write about this week. I'm still just making caramels and doing some Spring cleaning.

One funny thing. All of a sudden, my caramel recipe is totally failing. But it fails in different ways every time. Like, sometimes the caramel is way too soft and won't set up properly at all. Other times, cooked, to my knowledge, exactly the same way with the same measurements of ingredients, it burns. It's really frustrating and I don't know what to do about it.

Oh I bought Martha Stewart's Cookies app from iTunes. It's pretty cool, though I was hoping there would be more on it. For $2.99, though, you get many very good recipes and inspiring ideas, and the graphics are really beautiful. Makes me wish I had an iPad.

I am really excited about a few major upcoming projects with A Baker in Brooklyn. Website news, collaborations, etc. I'll definitely be writing more about those as they come up.

For now, with no real news to report or projects to share, join me in my current infatuation. This color:

Ahhh..

2011-03-17T11:20:00.001-04:00

I painted my kitchen. AGAIN.

This is my absolute favorite color in the world. Definitely the happiest, most energetic color for me - perfect for the room in my apartment that I spend the most time.

Love love love it!

2011-03-10T18:02:00.000-05:00

Look:

I found a few other bakers in Brooklyn!

Delicious cupcakes!

2011-02-24T11:23:00.000-05:00

Here's a little cookie assortment I whipped up recently. In the box are salted double chocolate cookies, peanut butter caramel, and oatmeal cinnamon raisin.

I like making cookies. They're simple to put together, don't (usually) require any fancy decoration, they're easy to eat, and they always seem to be enjoyed. More cookies!