Trying to keep up....

It's been so very busy lately. Don't get me wrong, I'm not complaining. At all. But there's no denying that I'm struggling to keep up with my monthly specials and launching them in time for each holiday. (Ahem, sorry Mother's Day, you got left in the dust.)

But I wanted to make an extra special effort to launch the summer pie season in time for Father's Day. Why you might ask? Well, it appears that it's taking me 4 years of selling baked goods to realize that most of the awesome dads I know actually prefer pie. Yes. Pie. My mister included. And, really, what's better than a fresh peach pie? A la mode.

More, please. Looking at this makes me drool.

This delectable combo was one of my best sellers last summer and I was itching to bring it back for a repeat performance. I mean, fresh peach pie is amazing, but when you add fresh blackberries it turns into something totally magical. The flavor dynamic goes up a notch and then you get these gorgeous pockets of jewel tone goodness. I need a moment to fan myself.

I've also added a few other seasonal pies to the menu and will be offering them until the fruit is no longer available. Take a gander and give me a holler if one of them catches your eye. Or if you can't stop drooling. Either will do.

And I know I sometimes go on and on about the crust but look at it. Take a good, hard, long look. It's nothing shy of buttery perfection. There is nothing more tantalizing than an uncut pie that has fruity goodness oozing out the side. Where did I put my fan?

These beauties will be available all summer. Hooray! Don't miss out cause once the peaches are gone so are the pies. 

And, at some point I promise to get up some pics of all the fun things I've been baking up over the last few months. 

Easter? Here? Already?

Yes.

Oh dear lord. How is it April already? I've been so busy that this little gem is just now rolling out....

Meyer Lemon Meringue Tart. 

Yes, please.

And since its way too late to take orders, I'm going to pretend I'm running an actual brick & mortar bakery and bake a couple of these beauties to sell the day of. I'm offering up four to the first four people to reserve one by email. They'll be available for pick-up (or delivery in our immediately local area of NW Oakland) Easter Sunday before 11am.

Each 9" tart is comprised of a perfectly sweetened shortbread crust surrounding a bright and creamy Meyer lemon filling and topped with an Italian meringue that's lightly torched to toasty goodness.

I so wish I could make more of these to sell but, alas, time is not on my side this year. Sorry y'all.

On a side note, I'm aiming to get a post up next week with all the crazy things I've been working on lately. I realize that a lot of my customers aren't on Instagram and this seems like a good a place as any to post some fun pix of my work without blasting you all via email. Maybe one day I'll get a website and FB page up. One day.....

Until then, happy Easter :)

Whiskey. Whiskey. Whiskey.

Yes, please.

A couple of jobs ago, way back in another life, I had the fortune to work with some of the most amazing people. Coming from much smaller companies (like 4 people in the office small), it was such a revelation to work for a 150+ employee company with a deeply rooted company culture and insane love for celebrating all the "fun" holidays in true style. St. Patrick's Day was, by far, the best of the best.

Every year a group of us would come together and deck out the patio in green silliness and serve Irish coffees to the masses. It was insane. And fun. And some of the best memories I have of working there. It's also where I discovered my love for whiskey. Yes, whiskey. I'd never had an Irish coffee prior to working here and, let me tell you, I knew right off the bat that hot coffee plus booze and whipped cream was going to reek havoc on my stomach so I always avoided it and went for a straight whiskey. For reals.

From what I hear from friends still working there, they're gearing up for the annual event already. Its fun to think about any new hires that will be experiencing this for the first time, along with the old timers who know and appreciate what an awesome day the 17th is.

In honor of this time honored tradition, I thought I'd try something different. Rather than recreating an Irish coffee in cupcake form, I thought I'd go another route and make something that would pair well with it. I give you my Jameson cake...

This moist yellow cake is infused with Jameson three ways: in the cake batter, brushed with a syrup while still hot and then crowned with a glaze once cooled. It's wonderfully fragrant and great for anyone that loves whiskey or a traditional rum cake.

I just love a good bundt cake. When done well, they're absolute perfection and can be enjoyed any time of the day. I especially love how simple they are, they don't require much beyond a dusting of powdered sugar or a drizzle of glaze. Hell, most of the time you don't even need a plate or fork, just a napkin and you're good to go. (And, no, the irony is not lost on me that I photographed a slice on a plate. With a fork.)

This cake is not to be missed. Not too sweet, but just decadent enough to satisfy the palate. I'm offering the cake in two sizes, full 9" and half 6", and hope you'll consider ordering one.

If, however, cupcakes are more your speed, I can also make coffee infused chocolate cupcakes with Baileys buttercream, just drop me a line.

Happy St. Patrick's Day everyone!

And please drink responsibly ;)

Brownies + Hearts = Perfection

While there are lots of great things happening this month, most of us are thinking primarily of Valentines Day. While The Hubs and I don't do much by way of celebrating, I totally dig the kitsch that's synonymous with this holiday. There's just something so fun about filling out valentines, handing out sweet treats and giving thanks for that chubby dude sporting wings and a diaper.

So, in keeping with what can be so fun about this Hallmark holiday, I thought I'd make something to match.

Check these sweeties out. Fun, chocolatey and chewy goodness sandwiched with buttercream or frosting. Perfection. I especially love them with Baileys buttercream, but they're just as tasty with any of the options (vanilla, raspberry, Baileys, peanut butter, chocolate, chocolate peppermint or cream cheese frosting). 

I don't know about you, but I want to dive head first into this. 

We're 10 days out, so there's no time like the present to get in on the action. I'm offering each 3" sandwich for $3 or 2 for $5. Singles will be packed in a cellophane bag and tied with a red ribbon, while 3 or more will be packed in a bakery box unless noted otherwise. 

And should there be any Anti-Valentines Day enthusiasts out there, it's worth noting that I can make these in a different shape so don't let the heart be a deterrent. In fact, I thought cutting the hearts in half could be mighty fun take on the holiday.... Just thinking out loud....

Anyway, I hope you're all as excited about these as I am -- they're worth the indulgence, take my word for it. Plus, nothing says I Love You like chocolatey baked goods, right? Right.

Happy Valentines Day!

Buckle Up!

That awesome headline is courtesy of my biffle, Lori, who commented on my Instagram picture of the Cranberry Orange Buckle. So perfect. (Be sure to check out my IG feed: @truffle_girl or via the web at http://instagram.com/truffle_girl/)

So, if you haven't already done so, check out this beauty...

One of the benefits of doing monthly specials and this blog are that I often need pictures of new items. And what happens with the sample you might ask? Well, we gladly devour it; but when I'm feeling professional, I like to call it a Quality Check.

And while "buckle" might not be the most enticing name, it sure is one tasty treat. This recipe is unbelievably diverse, working well with all manner of fruit, but the cranberry orange combo is my absolute favorite.  Not only do I love the way it looks, how the batter rises and "buckles" over the fruit, but the smell.... oh the heavily smell.... If only smell-o-vision was possible! There's just something about this cake, I think it's the smell of the orange zest mixed with butter and the tiniest hint of almonds and cinnamon. I hope you'll take my word for it and order one for yourself so you can stick you nose to the box and smell it too. So worth it.

And, of course, I'm offering my annual holiday truffles this year. Limited quantities, so order soon or risk missing out.

You know the drill:

3 Sizes: 8, 12 or 16-truffle cup with equal quantities of each flavor (clockwise from top left): Hazelnut, Grand Marnier, Coconut and Bittersweet chocolate

As always, truffles and baked goods make wonderful gifts. As a former co-worker wisely said years ago "the best gifts are the ones that disappear." Yea. Disappear down my mouth! Or yours!

Oh, and I might have other seasonal goodies rolling out, time permitting, as well as one-off offerings of extras that I have to sell for fear of eating them all myself. Sit tight and stay tuned, but don't forget to place your order soon. Best to check it off your to-do list now versus later when season really picks up and we all start to feel the panic.

Happy Holidays to you and yours!

Pie Marathon

This year marks my fourth year baking for all of you and I'm proud to say that my business has grown every year. Before I move on to Christmas preparations, I thought it'd be fun to share some numbers with y'all..... This year me and my one little oven managed to crank out:

5 pumpkin pies
5 pecan pies
5 apple pies
1 peach blackberry pie
1 rhubarb pie
5 banana chocolate chip bundt cakes
2 pound cakes
1 german chocolate cake
1 dozen pumpking cupcakes
2.5 dozen red velvet cupcakes
1 dozen chocolate cookies
4 dozen thumbprints

oh and 104 oz (13 cups) cranberry sauce

I'm never quite sure how I pull it off, but I somehow I made all this over a couple of days. I managed to squeeze in 2 hours of sleep early Tuesday morning only to bounce back up first thing Wednesday and start all over again. It was insane.

I always tally up my ingredients before shopping and find the numbers staggering every time. Here're a few choice highlights:

12 lbs butter
12.5 lbs flour
9 lbs sugar
97 eggs
95 oz pumpkin
3.5 lbs pecans

I always have such a blast baking this time of year, even if it is a bit of a blur, and I'm lucky to have such supportive friends and family to share this holiday with. Many many thanks to all of you who trust me with your holiday baking requests, I hope you and yours enjoyed the buttery goodness.

It's Pie Time People

Thanksgiving is upon us and I've got pie on the brain. How about you?

Most of you probably don't know this, but the fam and I do two Thanksgivings every year. We stuff ourselves on a turkey-filled lunch with my extended family before falling into a slight stupor only to snap out of it just in time to head over to dinner with my in-laws. It's a non-stop food fest.

By the time I've finished baking for all of my lovely customers, then baked for my family, I'm exhausted and barely hanging on by a thread; and yet Thanksgiving is still one of my favorite holidays. I love that there's no real commercial aspect to it. It's so well timed in that you can sit with the ones you love (and those you have no choice but to love, lol) and celebrate all that is good in life before the chaos (and commercialism) that is the Christmas season. Black Friday has turned into Black Thanksgiving Night and that's just the beginning of the mad dash to make it to the finish line.

So I hope all of you will take the time to give thanks for all that is good in your life and try to make the most of that quality time by working smarter not harder. How, you ask? Well, one place to start is by ordering your Thanksgiving desserts instead making them yourself. Who needs the added stress and competition for oven time?

Place your pie order by Sunday, November 16th and receive a 10% discount if you order two or more. That's reason enough to give thanks in my book.

And don't forget all the other goodies I have to offer....

Happy Thanksgiving to you and yours.

Summer Lovin'

I don't know about you, but it's hard to miss all the wonderful fruit gracing the supermarket this season. I swear, even with the crazy weather we're having, the berries and stone fruit have been exceptional this year. That said, I couldn't go any longer without offering a fruit pie, the most obvious option being a peach pie.

I picked up a bunch of peaches last week to make a pie to bring to dinner at a neighbors' house and it was such a hit, and been so long since I'd last made one, that I had to make a second pie just to hoard to ourselves. I doubt the pie will last more than a few days here with three pie lovers hovering over it....

It seemed fitting to offer peach pies as the August special, but with only a few weeks left in the month, I figured it'd be wise to roll it out for 2 months. Besides, it'd be a shame not to take an advantage of the peak season and this ought to give all the peach lovers plenty of time to order one... or two. So without further ado....

This stone fruit beauty packs a whopping three pounds of peaches, lightly sweetened and thickened, wrapped in my all butter crust. You won't find any thick gelatinous peach goo or so much sugar you can't taste the fruit; instead you'll find a tender, buttery crust and a well balanced sweetness that enhances the fresh, perfectly ripe peaches. Looking at this picture makes me drool -- I swear this is the epitome of homemade goodness.

Now, if you're looking to jazz up a peach pie even more, for just a few extra dollars consider adding some blackberries or blueberries to your pie. They make for a wonderful color and flavor contrast that is so inherently summer it's hard to pass up.

10" fresh peach pie       $25

Additional berries       +$3

I hope you'll consider ordering a peach pie, it's worth every penny and I don't think any summer is complete without at least one.

And if pie isn't your thing, feel free to peruse my menu for something else to sweeten your day.

Fact: Dads love chocolate too

Right?

I know it's late to jump on the Father's Day band wagon, but here I am at the absolute last minute throwing some bait out in the hopes of catching a few other procrastinators. With any luck, some of you will take one look at this beaut and won't be able to resist.

This gorgeous slice of heaven is my Triple Chocolate Bundt Cake. Technically its a quadruple chocolate cake, but, lets face it, that just doesn't have the same ring to it... It's the perfect balance of chocolatey richness without being heavy or dense. Made with semisweet chocolate, dutch cocoa and (my secret ingredient) mini chips, its then topped with a velvety chocolate glaze, making it oh-so moist and yummy.

I'm offering it at a reduced cost of $25, so if you don't order one for this weekend, consider ordering one later in the month just because.

And can I make a confession? I was so late getting this together that I didn't get a diverse selection of pictures and it's driving me crazy. I hate to admit it but this is the best shot of the lot and the same image you've all seen in my email and menu. And, to top it off, it's not far off from my IG shot too. /sigh/ Believe it or not, it takes almost as long to take and edit the pictures as it does to make the cake itself. I always try to get a few different angles to mix it up in the hopes of making it more dynamic, but there just wasn't time as I squeezed in a few shots before the last of the decent light disappeared for the day. On the flip side, I count my lucky stars that I got one good shot cause it really could have tanked. lol

Anyway, I hope you all have a great weekend, especially the fathers out there. And if you happen to order a cake, it's practically a guarantee your weekend is going to rock.

Oh, and for all you InstaGrammers, check me out @truffle_girl (or online at http://instagram.com/truffle_girl) for a glimpse of what's shakin' over here. 

Until next time.....

Fact: Moms love chocolate

By special request this Mother's Day, I'm making a small batch of my oh so divine truffles. I will, of course, have extras to spare and am offering them up to all of you. First come first served, more info below.

And, honestly, of all the moms I know there's only one that doesn't like chocolate and that's simply because she doesn't do any sweets. At all. Ever. Crazy, right? But as for all the other moms, I can't imagine there's a single one out there that wouldn't love to receive a cup of truffles on the 11th. I know I would if I weren't the one making them. haha. And Lord knows there's nothing like the initial whiff of chocolate when you open the cup for the first time. mmmmm

What many of you may not know is that, in a way, these truffles are what really started my endeavor. I started making them for the holidays as gifts for friends, family and coworkers and over the years more and more people would approach me about buying extras to gift. And so, one year, I made a few extras and offered them up and, well, just kept going. Mind you, I've always baked and was repeatedly told I should be baking for a living not sitting behind a computer booking flights and scheduling meetings all day long, but I never really considered selling my goods until my truffles became so popular. And now I have these little bits of heaven to thank for where I am now: a stay at home mom with a sweet side business to be proud of... 

This is a teeny tiny glimpse what our kitchen looks like when there are truffles in progress. Everything reeks smells of chocolate for days on end and its like there's an army of little bonbons marching through. Fap has learned to steer clear as it can get kind of intense sometimes, particularly that one (and only) year I made double batches of each flavor, resulting in around 750 truffles. I still break out in a bit of a cold sweat when I think about it for too long. Yikes. Even still, in the 13 years I've been making them, I've only missed one year and that was when I was preggo with Nolan, I just didn't have the energy to make them in addition to all the other stuff going on during the holidays. 

After more than a decade there is no denying that I've got it down to a science and can crank them out in decent time, but they're still one of the most time consuming and labor intensive treats I make. But I continue to make them, during the holidays and by special order, simply because so many of you enjoy them and that's reason enough. 

I get so caught up in the butter, flour and sugar these days that I forget to stop and smell the truffles from time to time. So I hope you'll take this opportunity to grab a cup of truffles for your mom or someone you love and encourage them to take a moment to enjoy the simple pleasures in life, like scent of a handcrafted chocolate begging to be devoured.

Cheers to all of you out there, especially the moms!

Each cup includes equal amounts of these classic flavors:
       pure bittersweet chocolate, hazelnut, Grand Marnier and coconut

Available in the following sizes:

       8 cup       $12
       12 cup     $17
       16 cup     $22

Easter Goodness

I cannot believe that it's already mid month! How is it that Easter is just a week away? Are you feeling a little lot behind, like me? (Wait, do I ever feel up to speed? Not really!)

I have, however, managed to get one thing done: my Easter Special. Available all month, this 9" fresh fruit tart is crowd pleaser.

The shortbread-like crust is deliciously sweet and buttery, a perfect counterpoint to the creamy vanilla custard and bright fruit that adorn the top. The sample has a delicious combo of ripe mango, sweet-tart kiwis, blackberries and strawberries. I'm pretty certain the tarts will look quite similar, if not the same, but I can't guarantee that they will look exactly like this one simply because it all depends on what Berkeley Bowl has to offer and what looks ripe that day. 

This picture makes me want to dive in and devour the whole thing. Seriously. Look at that crust.

Tarts are priced competitively at $25. Well worth it to make your Easter plans easier; what with dying and hiding dozens of eggs, in addition to cooking for the family and cleaning up the house.... Who couldn't use a bit of convenience?

Happy Spring & Easter everyone!

Feel free to peruse my April menu for additional goodness. 

St. Patty's Day!

One of the few things I miss about working in an office are the social gatherings, whether its just going to lunch with friends or the company-sponsored variety. To bring back a bit of that spirit (those of you that work(ed) at Tippett might recall that March 17th was one of the best and most looked forward to work days of the year) I thought it'd be fun to celebrate St. Patrick's Day this year with an "adult" cupcake.....

Coffee infused chocolate cupcake with Bailey's Irish Cream buttercream!

This cupcake is absolutely sublime and not to be missed, so I'm pricing them to sell at $5 per pair. Now, mind you, there's actual Bailey's in the buttercream so this is an adults only treat -- sorry kiddies!

And, as always, if you have a special event coming up or would like to treat yourself to something different, feel free to peruse my menu or just call or email me and we can chat.

Have a great St. Patrick's Day and don't forget to wear your green on Monday!

Its been a year?!

Can you imagine my embarrassment when I realized it's been a full year since I last blogged?! Oh dear. Well, nothing to do but to jump right back in!

This Valentine's Day I'm offering a new cookie:

Chocolate-Dipped Espresso Shortbread Hearts (it's a mouthful in more ways that one!)

This sweetheart (har har!) is sure to please the chocolate and coffee lover in your life. Each crispy cookie is the perfect balance of sweet caramelize sugar and intense espresso, all melded with smooth semi-sweet chocolate. Sooo good. 

And to make them extra special and gift-worthy, I'm boxing them in a sweet little 4" box (with window to peek in) and tied with red and white twine and a red paper heart you can personalize to your special someone.

Available by the half or full dozen:

Half Dozen       $7
Dozen               $13

And if these don't float your boat, feel free to order something else off my menu below -- I'm here to please and entice your sweet tooth :)

Hope you all have a wonderful February and an especially sweet Valentine's Day!

xomelissa

February Specials | Red Velvet Two Ways

I just noticed that I never posted my Christmas specials on the blog.... wow, talk about dropping the ball, there really is no excuse for that kind of mistake -- sorry folks! And, no, I haven't forgotten that I promised a recap of my all my holiday baking. I promise to get right on that, scout's honor.

But, before I do all that, we really have to talk about February and all the fun it brings.... you know, like, the SUPER BOWL -- GOOOOOO 49ers! -- and Valentine's Day! 

This month we're revisiting my red velvet cupcakes cause nothing says love for the 49ers or your sweetheart like the color red. One of my all time best sellers, these moist cupcakes have just the right hint of cocoa and are generously topped with a classic cream cheese frosting. And to sweeten the deal even more, I'm doing two sizes this time around, full size and minis.

For your Super Bowl party this weekend, the cupcakes come topped with white chocolate red and gold-dusted stars.  

For Valentine's Day, each cupcake will be topped with a pair of light pink sweet hearts for your sweetheart. Sold by the pair, they come boxed and tied with a red ribbon, intended to impress that special someone.

Check out the awesome vintage hand-embroidered tea towel
I inherited from my grandmother. Gorgeous, right? 

The minis are perfect for parties since they're the ideal size for popping and have just the right hit of sweetness. Priced to sell, they're not to be missed. 

$6 a pair (full size)

$1 each mini with a minimum order of 12

Happy Valentine's Day and lets all cheer on the 49ers this Sunday!

Cranberry Sauce

So, I've never really understood the appeal of that jelly log that slides out the can. You know what I'm talking about, we've all tried it and in some homes its a staple on Thanksgiving. As a kid, I always thought it was icky and, in turn, that all cranberry sauce was like that. And then, some years back in another life, I was working for a caterer and she made homemade cranberry sauce. From whole oranges and fresh cranberries. Let me tell you, it blew my mind. I'd never seen such a thing and was thoroughly impressed. 

With the preserving bug I caught recently, I decided that offering a fresh cranberry sauce for Thanksgiving would be a fun addition. And, after a few trials, I was rewarded with this....

Oh yea. Lovely, lovely cranberry sauce. Slightly sweet but with a nice cranberry punch, it's lightly spiced with cinnamon, allspice and cloves with a nice undercurrent of whole oranges. 

It will be a great accompaniment to your Thanksgiving turkey and the sandwiches the next day. Can you imagine a turkey and ham (yes, we do ham too!) sandwich with that sauce peeking out from the bread? Yum! 

I'll be making the sauce to order, so ping me if you'd like a jar. And don't forget that this would make a fantastic hostess gift if you've been invited to dine at someone's home.

Available in 2 sizes:

8oz     $5

16oz   $8

Please note: the cranberry sauce must be refrigerated.

And I have to tell you, in the process of testing recipes, we've been slathering it on toast in the morning -- Nolan is officially a HUGE fan of the cranberry sauce! 

Happy Thanksgiving everyone!

Thanksgiving -- Are you ready?

Thanksgiving is a mere two weeks away and it's time to get serious. While you scour all your cookbooks, magazines and online options for winning recipes, why not get a jump start and check one thing off your list now? Place an order for your Thanksgiving desserts and save your precious oven time for the turkey.

I'm currently offering a 10% discount if you order two or more pies. Mix and match from Pumpkin, Pecan, Chocolate Pecan and/or Apple. All pies are made with my signature all butter crust, it practically melts in your mouth!

And if pie isn't your thing, consider ordering some Pumpkin Spice cupcakes with Maple Cream Cheese frosting instead (dozen minimum please). 

And for all those potluck-ers out there, bringing a homemade pie or some cupcakes is a guaranteed pleaser. Just planting some seeds....

Have a great Thanksgiving and I look forward to making your day all that much more stress-free.

Pre-discount prices are noted on the menu below:

Strawberry Jam!

Is it just me or are the strawberries exceptional this year? We can't seem to get enough of them around here and so I decided to make some jam to enjoy long after the little green baskets disappear. 

Now, I don't know about you but we have an issue with things being too sweet. I know this seems like an oxymoron coming from a baker, but I think that the flavors of whatever you're making should shine through, not just the sweetness. I find that this a huge issue particularly with strawberry jam where its more sugary sweet than strawberry-y. 

That said, I embarked on a journey and found the most lovely recipe that perfectly balances the sweetness with bright strawberry goodness. 

Needless to say, it's been such a treat! My personal favorite (so far!) is to have it on an English muffin with a cup of coffee, but Nolan seems to really enjoy it on his waffles. Its so good, its hard to go wrong.

And, of course, I'm sharing the goodness with all of you! 

Packed in 4oz and 8oz jars, you can get in on the action. 

4oz jar     $3

8oz jar     $6

They should have a shelf life of around 2 years if unopened but should be refrigerated once you decide dive in. Limited quantities so don't wait too long....