Winter is truly a beautiful time of year here in New England. Soft blankets of snow cover fields and coat mountains. Rooftops, cars and even the mailboxes sport their little domed caps of snow, making everything look a little softer, a little puffier and a little gentler. Driving to work becomes a experience not just for the road conditions, but for seeing your everyday surroundings in a new light and giving new life to rustic scenes, like this Vermont farmhouse. Rich in detail, it is easy to assemble and customize to your style.

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Oh Ralphie, it’s been one of those days. There wasn’t anything in the house for a good breakfast, and no leftovers to take for lunch. The dog left presents on the carpet, I forgot to put gas in the car yesterday, so I had to leave early for work to stop to fill up the tank, during which I spilled gas on my foot. Now I’m frazzled and I smell like Petunia Petrol and my day hasn’t even started yet. Add in a crashed computer, 27 people asking “What’s that smell?” and a rainy ride home, and I want dessert NOW! (more…)

Ah, the brownie – considered by many to be the perfect treat. Rich, tender, and delightfully chocolate-y, there aren’t many ways to improve on a brownie, unless it’s to add two kinds of cherries; almonds; plus chunks of chocolate; then coat bite-sized pieces in chocolate, and add fun decorations. The perfect portion with a touch of whimsy. Now that’s a BROWNIE!

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When we started planning our Snack Cake Smackdown (more word on that Friday), my first thought was “Woo-hoo!” quickly followed by “I wanna do Twinkies!” Growing up in Massachusetts, we lived in the same town as a Hostess Thrift shop, and boxes of Twinkies were a favorite treat for lunchboxes and after school. With three kids and a tight budget my mom rationed them out so that we didn’t eat the whole box in one sitting, but I think we could have without too much effort. The cake was soft and fine, but ooooh, the filling!

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As fall approaches, the local county fair circuit gears up. While some are excited to make the rounds for the tractor pulls, oxen pulls, quilt displays and hair-raising (or stomach churning if you’re in your 40s)  thrill rides, to me fair season means fried dough, french fries served in that cardboard dog bowl, cotton candy and, of course, caramel apples.

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Threadcakes contest winner 3D catagory 2009

I don’t know about you, but this cake reminds me so much of the cast and crew I get to work with each day.

You know, I really love where I work for so many reasons. For instance, during your fifth year as an employee-owner of King Arthur Flour, you get knighted for the first time. You kneel on a pillow during our holiday celebration (known as Twelfth Night); then Steve Voigt, KAF president, states your title while dubbing you on the shoulders with a sword, and you rise to the adoring applause of your fans (or at least your friends and co-workers). The titles are often humorous, and tie in with your work here at KAF, plus your personality and hmmm, shall we say “quirks?” (more…)

Over the past 4 years, I have learned so many things here at King Arthur Flour. Some are customer-service based, like how to re-ship a broken bottle of vanilla, or how to help customers choose the best shipping options. Some are funny and personal, like that PJ’s favorite food group is “dip,” and Andrea’s a cat person and a fellow fan of Buffy the Vampire Slayer.

I must say though, that the majority of my education here has been about baking. How to, why to, when to, and with what. Not that I didn’t bake before I arrived here. I was a pretty good baker, and loved to bake and decorate cakes and cookies, and made the occasional breads and pizzas too. (more…)

Oh, the joys of fresh blueberries!

Available in a backyard near you, but sometimes just not soon enough! (more…)

It all started with Mother’s Day. Mary Tinkham, a longtime baker here at KAF, and writer for the Baking Sheet, was given a selection of specialty salts by her son, including a large salt block, and she was sharing her ideas about recipes she had planned. We, of course are always interested in new and different cooking and baking news, so it was a lively conversation.

Mary mentioned that one of the flyers included in her gift was a salt chart, listing different salts and what foods they were exceptionally good paired with. One that stood out to her was the Maldon Smoked Salt we just started carrying. The chart said it was “exceptional” on fruit. Well, you know we just had to try it for ourselves. I had some fresh strawberries in my lunchbox, Mary had some cantaloupe and pear, and there was a brand new box of smoked salt on our sample shelves. We were off to the races! (more…)

Man, oh man, do I love strawberries! I love them fresh from the garden, or the farm stand. I love them in ice cream, milkshakes, dipped in chocolate. I love strawberry jam, strawberry milk, and those little strawberry candies with the syrup in the center. I’d eat them on a train, with a fox, in a box, here, there, everywhere. Okay, you get the picture. So when the call came out for a whoopie pie blogfest, berry whoopies were my first thought.

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