Tuesday, August 31, 2010

For Sweets Sake!

I have found so many wonderful edible shops on Etsy. This is a continuation of series of interviews entitled “Interviews with the Edibles”.

Alayne, fondly known as “Laynee”, is my next stop as I click my way through the Etsy edible shops. Her shop is inspired by her Grams - her husband’s mother whom she recently (very recently...) lost to cancer. Grams was her everything and her love for Grams was endless. Laynee recently decided to stop slaving over a desk at a dead end job that she disliked immensely; but she had no idea what she was going to do. While her Grams got worse... she had to keep busy to keep myself from going crazy with worry.... She has always known that she would do something on her own – but what? Her Grams was a cook and a very good one at that. She made them all very happy with her Italian treats. Why not let them live on in Laynee’s little shop? Hence the bake shop dedicated to Grams, Their Franny.

What is the name of your shop and how did you come with the name?
For Sweets Sake. You know, I have no idea how that came to me... I was just thinking about names and it was in my head. After I had my labels done up and got my site started, I thought , “Oh my gosh, what if someone else has that name???” But it’s good and we are super happy about it.

What is your product line?
I sell baked items. My biscotti is my favorite. I love trying new recipes and tweaking them into new product. I would like to add gifts to the product line one day. We will see...

What challenges did you encounter when you opened your shop and how did you over come them.
I had to bake my “you know what” off to make sure that all the products could be the best. I had to choose items that would ship well and be fine after a few days being shipped. Arriving fresh is very important! And the pictures – that was daunting to say the least for a technically disabled gal. Now I need to go on to the next steps – trying to figure out how to produce quantity all in my kitchen.... It can be done! I am super woman!!!

What advice would you give to someone trying to get started?
Pictures are so very important. I won’t even look at someone’s shop if they have not worked on making sure the presentation and pictures are not up to par. Play around and be quirky with it.

What would you say makes you passionate about what you do?
I want this bake shop to do well. I want to bake everyday, all day for people and make them happy. I want to do what I love every day for a living.

Do you feel the social networking is helpful in making your business a success?
Yes, it’s very important. Anything you can do to get your name out there even if it’s giving out samples at your yard sale! My husband likes to fish out on the ocean on boats with lots of people – they get hungry. I have been sending him out with samples of Biscotti and Pitzelles ... they love it! Friends with coffee shops – friends that work at hospitals – breakrooms... just a few ideas.

Have you had success with your edibles in your local venues?
I am brand new. I am still trying to get it all out there... right now I am working on that "success" we are talking about.

Where does your inspiration come from?
Again that would be Grams.... she made me passionate. She was so sweet and laughed always... I miss that.

How long have you been baking, who taught you and what was the first thing you baked?
I started out making home made bread when I was in my teens. Then I learned recipes from some great grams in Illinois that taught you how to test the bread by touching the bottom of the loaf with your nose! I burned my nose a lot!!! I was a hippy of sorts so my oldest son had never had store bought bread for the first 4 years of his life. I spent many hours picking the brains of these wonderful productive women. The old recipes are the best.

What is For Sweets Sakes’ bestseller?
So far we are doing well with the Pitzelle. It’s an Italian cookie made with a press. Tricky to get perfect and its surprise is the anise in it. Try it. You will love them!

What are some of the unique items you sell?
Everything I have mentioned are uniquely our recipes... we put a lot of care into all of them. The Cowboy cookies are fantastic!

What does it take to get your edibles delivered freshly?
Fresh delivery is very important to me. We get the order and bake it the day it goes out. So if you order late on Saturday or Sunday I will not bake it until Monday so that I can get it in the mail that day. I want it to get to you fresh and yummy!

What has been the overall reception your shop?
Reception to my shop has been great. Some folks want me to make variations of what I do and that works for me... anything I can do for you, I will give it a shot.

What do you have special for the holidays?
These are all great for holidays!
My gift box is awesome and so darn cute for anyone. You get to choose what goes in it. And it’s all packaged well so that it comes to you or your intended in perfect shape. Need a gift card...? I do that too.

What would you like our readers, potential customers, to know about you and your store?
Customers need to know that I bake in a smoke-free and pet-free kitchen with nothing but your satisfaction in mind. If anything is wrong with your order, I will make it good or refund your money. It’s that simple. I am not out to get rich – I just want to bake!

Is there anything I haven’t covered in this interview that you would like to add?
I love the idea of cooking and making people happy with these wonderful treats. Let me do the cooking for you...that’s my motto. It’s worth it. Really....

Where can the readers find you?

Sunday, August 29, 2010

An Empty Plate

Let’s continue on our journey through edible-land. The next stop is a shop called An Empty Plate by Jackie. She lives in the Savannah area of Georgia. She is married with two grown daughters, and now the addition of an ever growing son-in-law. He is going to get her for that comment. LOL. Her loves are her family, reading, watching humming birds at her feeders, playing in her garden, cooking and of course she loves to bake. So from her kitchen to your tummy, she says hello!

How did you come with the name for your shop?
My Etsy shop is An Empty Plate (anemptyplate). My daughters and I came up with that name because we believe if you try the treats, that is all you leave is an empty plate.

What is your product line? 
I sell homemade-from-scratch baked goods using family recipes and more. My product line consists of cupcakes, cheese cakes which are my favorite s; also bread & cookies. I am also adding something savory to my site soon.

How did you decide what items to put in your shop?
I go by the people test. If I don’t love it and if others don’t love it then it does not go in my shop. To tell you the truth I am the hardest person on myself it just has to be perfect.

What challenges did you encounter when you opened your shop?
Well, for baked goods the shipping is a challenge. You need to have the right boxes, the right cooling agents.

What advice would you give to someone trying to get started?
Don’t be sad, or put off by Etsy because your shop takes a while to catch on. Etsy is a great place with a LOT of sellers. People will find you, it just takes time.

What would you say makes you passionate about what you do?
Ohhh, good one – I would say that it is the expressions on people’s faces when they eat my food. I love to make people happy. Love to see them when they start to close there eyes and they have that half open look where there eyes are rolled back or when they let out that little sigh.

Do you feel the social networking is helpful in making your business a success?
If course, it’s free advertisement and every business needs to get their name out there.

What are some of the local venues you have had success with, in with your edibles?
I do a lot of graduations and weddings. The weddings are the most fun! Everybody is always so happy.

Where does your inspiration come from?
My mother was a great baker. Plus I don’t like to feed my family the little sweet things from the store. I want to know what they are eating and ohhh, how they love to eat it!

How long have you been baking, who taught you and what was the first thing you baked?
That takes me back to the question above. My mother baked, that is where it started. Then I met someone who later became my sister-in-law and she loved to cook. She was my best friend and our lives and loves just intertwined.

If you had to pick out a favorite from your shop, what would it be and why?
Easy, the cheesecake! That will not last more then two days in my house. It is sooo creamy. My daughter that lived in NY would come home for cheesecake. She says I make the best in the world. I love to hear her say that :).

What is An Empty Plate’s bestseller?
I can’t say that An Empty Plate has a bestseller just yet. However, I predict it will be the red velvet cupcakes. I have some orders for them for a wedding coming up soon. They go very well.

Do you have special names for your edibles and how did you come up with them?
One of my daughters names all of my food. She loves to name them and I’m more of a baker then a writer so I gladly give her that hat to wear.

What are some of the unique items you sell?
The newest item in my shop is very unique. It is pop corn balls. It is hard to find those anymore. But when I was a kid, grandmothers would make them and you’d find them at fairs. So most kids don’t know how good they are because they’ve never had a chance to try them.

What does it take to get your edibles delivered freshly?
Well it takes lots of expensive boxes and cooling packets to keep it fresh. I hand pack everything myself to ensure freshness and that it arrives to my customer perfectly! Also I always ship USPS priority two day shipping.

What has been the overall reception of your shop?
Well, I’m hopeful sales will pick up. So I’d say things on Etsy are a little slow. Perhaps sales will increase once readers read this interview. However, all the feedback has been great and the hearts are coming in that I’m also glad to see.

What do you have special for the holidays?
I have a killer rum fruitcake! It is still up the air as to if I will add it. So if you all think I should, then drop me a line :).

What would you like our readers, potential customers, to know about you and your store?
It’s all very yummy and made to order just for you. I treat each order with care. It comes down to wanting your order with me to be perfect.

Is there anything I haven’t covered in this interview that you would like to add?
Now let me see. I’d like to invite all of your readers to view my shop. If they mention your blog or this interview they will get 5% off of their order. Plus I’ll also add: I’ve NEVER had anyone leave half a cupcake, or a bit of cheesecake on there plate. It always comes back to me as anemptyplate :).

Where can the readers find you?
Sooo look me up at

Wednesday, August 25, 2010

Let's Continue On Down Edible Lane With The Brown Bag Bakery

Well, the next stop on the edible train is the Brown Bag Bakery. This lovely shop is owned by Chantelle Harris-Rock and who is she. Well for starters, she has 5 children. That includes her hubby ;) - 4 little boys age 7 and under. She juggles between cranky teething twins, a crazy amount of doctor's appointments for her 3 year old and keeping on top of my 7 year old inordinate amount of homework! Then there are copious amounts of dishes and laundry and the usual housework, all while trying to avoid stepping on toys left in crazy places by the babies; it's a minefield of toys! When her sweet little crazies, have been put to bed for the night, she breaks out the notebooks, pens, iPod, laptop, and wine, if it's a quiet night. For excitement she scours thrift stores and antique shops. She love yard sales and if she’s on her laptop, it’s guaranteed to have Etsy up! She and her hubby and try to fit in a movie night once or twice a week to try and catch up to what's out there! We’re still a couple years behind (haha)!! Whatever she’s doing, in her head she’s creating. She says she’s quirky; for instance she likes things to come in 3's or 5's, she doesn’t like capitalizing letters because it feels abrasive. She loves people, food, to cook and to bake. I love when people love my creations!

What is the name of your shop and how did you come up with the name?

The name of my shop is Brown Bag Bakery. I've had it in my head for about 8 years now. I had always planned on opening a bakery and I love the brown paper kraft bags. I envisioned packing my customers orders in simple, organic feeling, modern looking brown bags.

What can you tell us about your product line?

So far I'm carrying bagels and a host of other baked goods. I haven't taken pictures of them all yet so the different flavors are listed on each of the listings I currently have active. I also just listed my chewy caramel recipe that was 6 months in the making. It's finally perfect! Hopefully in the next few weeks I can start listing the other baked goods I'm proud of!

How did you decide what items to put in your shop?

Well, I love to bake and bagels well ....

What challenges did you encounter when you opened your shop and how did you overcome them?

My biggest challenge is having 4 children, ages 7 and under. They are obviously going to be my first priority. I have to schedule my prepping and baking around them. I've just learned how to work around it. I bake before they wake up the next morning.

What advice would you give to someone trying to get started?

Well, I'm an impatient person. I would say:

1. Be patient. I've learned that it won't blow up overnight. Slow and steady wins the race right?

2. Love what you do and it'll show. People will respond when they feel your personality in your products and descriptions. Be yourself.

3. Communicate like crazy with your customers.

4. Most importantly, learn how to take professional quality pictures using lighting and styling and editing (Windows Live Gallery or Picnik).

Do you feel the social networking is helpful in making your business a success?

I'm on Facebook often so I started a fan page for my Etsy shops. I wouldn't say it has contributed to a lot of success, but it's certainly not a failure. Whatever gets your name out there is not a failure!

Where does your inspiration come from?

My inspiration comes from absolutely anything. It is so random. The strangest things like a bicycle wheel or a paint color can inspire me. Then there are the moods I get in where all I want to do is surround myself with my mountain of cookbooks and look at all the pictures. Then some ideas wake me up at night! Right now I've got 21 notebooks and 4 pens on my bedside table just in case. 

How long have you been baking, who taught you and what was the first thing you baked?

The first thing I baked was a pound cake when I was 12. My dad taught me and he taught me the way his mother taught him. My mom was also very creative. She would sit me on the counter and I would watch her. Come to find out, she really sat me up there just so she could get me out from under her feet (ha ha), which I completely understand now!

If you had to pick a favorite from your shop, what would it be and why?

Right now my favorite thing is the blackberry crème caramels. They are so sweet, fruity, salty, and chewy; they are a pretty plumy color! But most of all they are addicting! There are so many things that I love, it's really hard to stay on one as a favorite! I'm working on a new one. Peanut Butter and Jelly - I think THAT one will be a longstanding favorite!

Do you have special names for your edibles and how did you come up with them?

As I said I'm random so I literally will write down the first 5 or so words that come to mind. As long as it relates to the item, I'll try to smush them all together or the words themselves will give me another idea. For instance, the title for my cinnamon roll bagel is holy cinnamon roll bagels batman!

Do you sell any unique items?

Yes, I do. The fondant rollups are unique. I wish I had a picture! It's a thin layer of sheet cake with a layer of fondant on top, and then rolled like a roulade - with the fondant on the outside - around a stick. The other items are crazy flavored bagels. I do artisan breads, candies, crazy pound cakes, and of course more craziness in the caramel flavors. (coffee, blackberry, pina colada, beer and more)

What local venues you have had success with your edibles?

I actually haven't tried any! My business grew by word of mouth. There is a Southern Fried Food festival coming up that's in September and I was thinking about trying that out!

What does it take to get your edibles delivered freshly?

I use priority mail and I never ship on Fridays because 2 day priority doesn't mean anything when the second day is a Sunday. This is how I see it: mailed Friday, en route Saturday, nowhere on Sunday. Honestly, I don't ship on Thursdays either just to be safe. I just want my customers' product to be fresh and them to be happy.

What has been the overall reception of your shop?

I've had just 5 sales but they have left wonderful feedback for me! My best customer/buyer is now my friend! I've gotten a lot of really nice messages and 32 hearts on Etsy. Yay! My shop has only been open for about 2 weeks now.

What do you have special for the holidays?

I think the caramels will do great around the holidays, especially the orange ginger flavor.

What would you say makes you passionate about what you do?

I live to create and the passion comes out when I bake.

What would you like our readers, potential customers, to know about you and your store?

When you come to my store, I'm told that you'll see my personality through my items and descriptions. I try to be fun.

Is there anything I haven't covered in this interview that you would like to add?

I'm working on getting a cookbook published! I've created 646 recipes over the past 6 years! I'll be listing it in my bakery shop when it's done! How cool is that!

Where can the readers find you?

I'm on facebook! Look up Chantelle Harris-Rock, or brownbagbakery! I'm on twitter too, but I just can't get into it so I haven't used it at all lately. I do have a blog under chrstudio, but I don't have time yet to keep up with it. My Etsy stores are:

Pesto Bagels

Monday, August 23, 2010

Treatz 'n Treasures An Online Edible Shop

This is an interview with Susan, the owner of Treatz 'n Treasures one of the many wonderful edible shops on Etsy.  She is the first of a series of interviews on online edible shops.  While taking a break from canning, preserving, salt and rub making I visited Susan’s online shop at and just loved all of her baked goods. Everything I saw was tempting and I encourage you to visit and support her shop. There is something for everybody.

Susan has lived in Indiana nearly all her life. When she finished high school Susan join the military and traveled across the country with a short stop in Panama, Central America. When she came back to Indiana, she attended a Technical school nearby, completed a course in computers and found out the hard way that a cutthroat lifestyle is NOT for her! She met and married her husband of 9 years and together they’re raising 3 great kids! Susan says it's not easy, but she has her creative side to fall back on. She has a very strong vision of what she’d like to achieve and a good set of goals to make it as close as possible. She would like to be able to fall back on her online shops as a good source of income, so she is careful to offer great products that are very carefully made and made with love. She would love to see the same customers come back time and again!

What is the name of your shop and how did you come up with the name?

I named my shop Treatz 'n Treasures because I wanted everyone who browsed through to see they could find a gift for their loved ones and something special for themselves.

What is your product line?

While I currently have edibles like yummy cookies and candies in my shop, I'm in the process of expanding my product line to include items like fleece capelets for girls, quilted wall hangings and baby blankets, appliqued table linens, and even hand-painted Christmas ornaments.

How did you decide what items to put in your shop?

Definitely by popular demand! All of my products are things I've made and given as gifts to loved ones, as well as sold to nearby clients. When I hear rave reviews from them, I know it's a keeper.

What challenges did you encounter when you opened your shop and how did you over come them?

I think the most difficult thing for me is running my shop while juggling life in general. While I have the help of my husband when he's home, raising 3 children so close in age is a big hurdle in itself. Then factor in working outside the home plus the daily duties of a mother, and you've got non-stop chaos! I do this because I want my children to know that if you want something badly enough, you've got to put in the effort.

What type of equipment do you use while baking and what kind of kitchen?

I have a small kitchen to work out of, but I have many years of experience sorting through my priorities. While my bread dough is being kneaded in my bread machine, I can work on melting the chocolate for the fudge AND add the final ingredients to my Kitchenaide mixer for the batch of cookies I need to finish.

Do you feel the social networking is helpful in making your business a success?

It's all about word of mouth. I use whatever means I can to get traffic to my shop, but I also work with a lot of local customers who've greatly helped in my cause.

Where does your inspiration come from?

I tend to rely on the seasons to help me along. For instance, I'll soon be working on Halloween and Christmas ideas very soon.

How long have you been baking, who taught you and what was the first thing you baked?

I've baked since I was about 7 or 8. My grandfather and Aunts taught me. The very first thing I made didn't turn out so great. It was Mother's Day and I wanted to make my mom breakfast in bed of waffles and juice. I'd seen her make them a thousand times, but I guess I wasn't paying enough attention when it came to her buttering the waffle maker because that's what I forgot! Needless to say, they didn't come out (of the waffle maker that is)! I'm very careful now to make sure I have everything out I need to start a recipe.

If you had to pick a favorite from your shop, what would it be and why?

My kiflis, for sure! They're my grandfathers recipe--he was second generation Lithuanian and made them every year. So light, crisp, and sweet!

What are some of the unique items you sell?

Although I don't have a lot of items listed, my menus are endless! I have a collection of cookbooks that would make many librarians jealous, and I'm always on the lookout for something new to add. I love international desserts, especially Italian and Polish. I make a lot of Fregolatas (very large and crisp Italian cookies made for large gatherings), kiflis, cappucino cookies, Ciastka Kurche (polish pecan cookies), anise drops, and my fudge is renowned for being super creamy, rich, and not too over the top.

How do you pick the names for your edibles?

Many of the names for my baked goods come from my children and what they call them. Give a 6 year old a bigger than average peanut butter cookie, and it's a Monster. LOL

What local venues have you had success with your edibles?

Last year I attended a craft fair and bake show at a local retirement facility and I sold out of everything I had within 4 hours. I always give samples of many of the things I've brought. It's the samples that seal the deal.

What does it take to get your edibles delivered freshly?

Great time management skills! I don't make anything ahead to freeze, I think it alters the taste. So I have to plan my menu very carefully. It took 3 days to make everything I took to the last bake sale I did. I'll usually give myself an entire day to decorate and/or frost items I've made the day before. That way there are no issues with Christmas cookies that don't look like they came from a bakery. Sometimes I'll even offer to bag frosting separately from the product and give the customer a chance to decorate things like cupcakes if the weather's too warm and I know it would melt.

What has been your shops overall reception?

I believe I've had a good showing for what I have listed. I've been fortunate to have many people heart my shop, and I actually had another before closing it to open this one. My feedback and hearts on the previous one made me proud. I'm hoping that once this shop is open that long, I can continue making people that happy.

What do you have special for the holidays?

I'll soon be listing my Kiflis again. I have to wait for the weather to turn cooler and become less humid. It's a terrible thing to attempt a finicky dough in the wrong type of weather! I have some very special Christmas Nutcracker Cookies planned, too. I'll also have non-edible items listed in the next month or so as I continue to expand my line.

What do you what to tell the readers about why they should shop at Treatz 'n Treasures?

I make every attempt to deliver to my customers what I would want to receive! Great products that are freshly made with the best ingredients, delivered to your door as perfect as getting them from the bakery down the street. Even the packaging has the same amount of care put into it as the product I'm putting inside.

Is there anything I haven’t covered in this interview that you would like to add?

I also take special orders and have many years of experience making gift baskets! I just finished an order for a customer in the medical field that wanted to expand her client base. I made 25 beautiful gift tins with 3 types of cookies specially made for her. I'm still receiving great reviews from that and it was really fun to do!

Where can the readers find you?

I have 2 shops:

Well, it was a pleasure interviewing you and learning all about Treatz 'n Treasures. I invite my readers to visit your mouth watering shop. If you have a sweet tooth, this is the place for you.

Sunday, August 22, 2010

Let's Talk Edibles

This week starting tomorrow I will be starting a series of interviews featuring some wonderful Edible Shops on Etsy.  Stay tuned you won't want to miss this yummy series.  Stay tuned! Read! Support! Follow!

Thursday, August 19, 2010

Giveaways Are A Great Way To Gifts For The Holidays

With the holidays approaching fast, it’s time to start thinking about gifts and your budget. Well there are lots of talented artist that sponsor giveaways every month. This is a great way to cut your budget and get great quality gifts.

Here are some wonderful links to very talented artist giveaways.

Tuesday, August 17, 2010


  As a child, my mother loved the first day of school. Because school usually started after the Labor Day holiday, she called it Tempting Tuesday. It was always really exciting for us because dinner time was when we all sat down and talked about our day and just had a good time together over a nice dinner! My favorite Tempting Tuesday was the Steak with Carrot Salsa. The flavors are explosive and I'm sure your children will enjoy coming home to this Back to School treat...Enjoy!

2 pounds skirt steak, trimmed and cut into 4 equal portions
1 garlic cloves, minced
1 tablespoon cumin
Salt and pepper
1/4 cup chopped onions
1 tablespoon olive oil
2 tablespoons butter
1 cup carrot salsa
2 cups water

Place the steaks between sheets of wax paper, then pound until each steak is about ¼ inch thick. Place the pounded steaks in a zip lock plastic bag. Add the cumin, garlic, onions, salt and pepper. Refrigerate for 30 minute. Be sure the steaks are evenly covered. In a large sauce pan, heat the oil and butter over medium heat. Place the steaks into the skillet and cook for 3 minutes per side. Add the carrot and water. Reduce the heat, cover and cook for about 20 to 25 minutes. Add more water if necessary. Uncover the sauce pan and using a fork mash the carrots salsa into steak if desired. Cover and cook 5 minutes more. Serve over white rice. Makes 4 servings.
This recipe works with any of salsas.  See link below.  Enjoy

Monday, August 16, 2010

Free Recipe Cards For Entering Peach Butter Contest FREE

US Only

The 1st 50 people that follow my blog and enter the peach butter giveaway will receive 6 free recipe cards from my blog. I paid for postage. So its win win.

Convo me, FB message me, or email me with your address

Saturday, August 14, 2010


Today for me it’s been all about biscuits. I went to the farmers market to sell my canning products fruit butters, salsa and such. I always have samples available for tasting but I decided to switch it up a little today. I love make different things or should I say things that are considered special occasion dishes. Like what we eat for Thanksgiving.

So the special occasion today is I wanted to bake and I did. I baked five dozen biscuits. The market starts early and people were hungry. So much so that I sold out in two hours time. I’m sharing my recipes from my wonderful baking day with you.

So when you are having a baking day remember to keep your pantry stocked with Abundance Yeah gourmet fruit butters.

Sit back, read these recipes, plan a baking day and enjoy these easy to make biscuits.

Mouth Watering Lemon Ricotta Biscuits

 2 cups all-purpose flour
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
 1/2 cup (1 stick) unsalted butter, room temperature
 1 tablespoon finely grated lemon zest (from 2 lemons)
 1 cup whole-milk ricotta cheese
 1 large egg
 1 tablespoon fresh lemon juice
 1/2 teaspoon almond extract
 1/3 cup thinly sliced almonds

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.  Yes cook them in a muffin tin.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature with that delicious gourmet Abundance Yeah cantaloupe, peach, mango or pear butter.

Sweetie Sweet Potato Biscuits

1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk

1. Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
2. Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
3. Whisk flour, sugar, baking powder, salt, baking soda, and cayenne pepper in a large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal.
4. Whisk 3/4 cup mashed sweet potatoes and buttermilk in a medium bowl. Add to flour mixture; toss with fork.
5. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
6. Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Serve immediately with that delicious gourmet Abundance Yeah cantaloupe, peach, mango or pear butter.

Just Homestyle Biscuits

 2 cups flour
 2 tsp baking powder
 1/4 tsp baking soda
 1/4 tsp salt
 2/3 cup buttermilk, 1% fat
 3 Tbsp + 1 tsp vegetable oil

1. Preheat oven to 450? F. In a medium bowl, combine flour, baking powder, baking soda, and salt.
2. In a small bowl, stir together buttermilk and oil.
3. Pour over flour mixture; stir until well mixed.
4. On a lightly floured surface, knead dough gently for 10 to 12 strokes.
5. Roll or pat dough to 3/4-inch thickness.
6. Cut with a 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts.
7. Transfer biscuits to an ungreased baking sheet.
8. Bake for 12 minutes or until golden brown.
9. Serve warm.

Friday, August 13, 2010

Fish Friday

Grilled Flounder

4 flounder fillets
1/4 tsp. salt
Dash of pepper
1/2 tsp. lemon juice
1/2 garlic clove, minced
1 1/2 tsp. dried mustard
2 cups of jasmine rice
1 4oz jar of abundance yeah mango butter
1 16oz jar of abundance yeah spicy dilly green beans

Using the flat side of a knife, mash garlic, dry mustard and salt together to form a paste. In bowl combine garlic paste add lemon juice. Sprinkle both sides of fillets with pepper. Transfer fillets to a broiler rack that has been sprayed with Pam.

Using a pastry brush, brush mustard mixture evenly over one side fillets. Broil approximately 5 minutes or until fish flakes easily at the touch of a fork. Top with Mango butter got 2 more minute Serves 2.

Prepare and cook rice according to instructions. Rice should be ready before fish. Warm green beans

Serve fish over rice and the side of spicy beans.

Did You Here About The 2.00 One Hour Sale Of 8oz Jars In Abundance Yeah

The time will be waive for all wh mention that they saw it here.  Today only

Good Morning
Ok for the next hour Any 8oz jar in my shop will be 2.00 plus shipping which is about. 1.79 USPS

You must become a FB fan

One per customer

Mango Butter, Peach Butter, Jalapeno Salsa, Tomatillo Salsa, Medium Salsa, Spicy Zucchini Strips
Savory Green Pepper Jelly and more

Thursday, August 12, 2010


Today I thought it would be fun to take a food quiz. You would be surprised at how much you know.

(remember it’s all in fun the answers are below)

1)  What is the difference between a herb and a spice?
a)  No difference. Simply two different ways in referring to the same thing.
b)  A herb is made from leaves and a spice is made from berries.
c)  A spice is made from leaves and a herb is made from berries
d)  Herb is a guy's name and Spice is a girl's name.

2)  You can make the following substitutions when you are using dried basil vs fresh?
a)  1-tsp dried = 1-tbsp fresh
b)  1-tsp dried = 1-tsp fresh
c)  1-tbsp dried = 1-tsp fresh
d)  1-tbsp dried = 3-tsp fresh

3)  What is the hottest part of a chile pepper?
a)  skin
b)  flesh
c)  seeds
d)  stems

4) What is the healthiest oil to use for cooking?
a)  Olive oil
b)  Safflower oil
c)  Vegetable oil
d)  Motor oil (10W30)

5)  What does the term braise mean?
a)  Deep fry
b)  Stir fry
c)  Broil
d)  Cook food slowly in a small amount of liquid in a tightly covered pan

6)  How much is in a dash?
a)  1/16-tbsp
b)  1/16-tsp
c)  1/16 of a smidgen
d)  1/32-tsp

7)  What takes the longest time to cook in a slow cooker?
a)  Meat
b)  Hardy Fruit
c)  Hardy vegetables
d)  Everything.......It's a SLOW cooker

8)  What internal temperature must chicken be cooked so that is safe to eat?
a)  160*F
b)  170*F
c)  180*F
d)  190

9)  How many teaspoons are in a tablespoon?
a)  2
b)  2-1/2
c)  3
d)  4

10)  What part of the chicken is the healthiest to eat?
a)  Drumsticks
b)  Wings
c)  Thigh
d)  Breast
1. B, 2. A, 3. C, 4. A, 5. D,  6. B, 7. C, 8. C, 9. C. 10. D

10 right You are ready to cook Thanksgiving Day Dinner
7-8 right You can now host a dinner party for four
6-7 right You’re getting there
5 right Buy the Joy of Cooking
4 right Keep trying and invite your family over for dinner. The won’t hold it against you.
0-3 right Just hire a cook of go to moms

Wednesday, August 11, 2010


Today I was thinking that it would be nice to post some recipes to could be use with the giveaway.  Thing like muffins, breads, biscuits and rolls.  I decided that in the spirit of the giveaway I would focus on frugal recipes.  In these days in time I think everyone can appreciate this.

This is a frugal hint for people who enjoy baking: If you bake a lot, buy yeast in quantity at a bakery supply store or large warehouse store and you can buy by the pound. You will come out better in the long run. It's much cheaper in bulk than the little packets sold in grocery stores.


Spice Muffins

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp nutmeg
• 2/3 cup butter at room temperature
• 2 eggs
• 1 cup granulated sugar
• 1 cup milk

Sugar & spice coating
• 1/3 cup butter, melted
• 1 cup granulated sugar mixed with
• 2 tsp cinnamon

Preheat oven to 350 degrees. Grease and lightly flour a 12-cup muffin tin (or coat with non-stick spray).

Sift together flour, salt, nutmeg & baking powder. Set aside. Beat together 2/3 cup butter and 1 cup sugar, about 2 minutes on medium speed. Add eggs one at a time and beat in. Add dry ingredients in three portions, alternately with milk, combining just until well mixed. Divide batter among 12 muffin cups. Bake 25-30 minutes until lightly golden. Cool about 3 minutes, then remove from pan.

While still warm, use a pastry brush to brush muffins with melted butter and then roll in cinnamon-sugar mixture until the muffins are well coated on all sides.

Price Under $8.00


3/4 cup. skim milk
2 egg whites
1 cup raisins (optional)
1 apple, finely chopped
1/2 cup canola oil
1 cup quick cooking oatmeal
1 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon (more or less to your own taste)

Mix all ingredients just enough to moisten. Pour into muffin cups 3/4 full; either well greased or with cupcake liners. Bake at 400 degrees 15 to 20 minutes. (Makes cleaning up much easier.)

Price Under $7.00


1 1/2 cups Whole Wheat Flour (I substitute 1/2 cup almond flour for wheat)
3/4 cup Flaxseed Meal
3/4 cup Oat Bran Cereal
1 cup Brown Sugar
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt or less
2 peeled and shredded Apples
1/2 cup brown bananas
1/2 cup mashed sweet potatoes
3/4 cup Milk
2 beaten Eggs
1 tsp Vanilla

Preheat oven to 350 degrees

Mix the first seven ingredients well in one bowl, and the remaining in another. Combine wet and dry until dry is moistened, spoon into cupcake pans and bake for about 12-15 minutes or until the toothpick comes up clean.

Note: These are very moist; add chopped nuts and ….
Price under $10.00

Zucchini Bread

2 cups shredded zucchini
2 cups sugar
3 eggs
3 cups self-rising flour
1/2 cup sour cream
1 cup oil
1 tsp. vanilla
1 1/2tsp. cinnamon
1 1/2tsp. cloves

Combine all wet ingredients in a large bowl followed by all dry ingredients. Pour into a greased loaf pan and bake for 40 to 50 minutes at 350 degrees or until bread bounces back when you touch it. Allow it to cool for at least 30 minutes before slicing.

Tuesday, August 10, 2010



The winner of your drawing is...

1st #33: bekah

Congratulations on the drawing! It was completed on Monday, 30 August 2010. The winner was drawn from a list of 43 entrants using true randomness, which for many purposes is better than the pseudo-random number algorithms typically used in computer programs.

This giveaway is sponsored by

These are the rules for the giveaway.
You must pick five options.  You should leave a separate comment for each. Each option counts as an entry. So it's to you advantage to do all 8. Remember to number each option in the comment.

United States Only

1.  Follow this blog publicly
2. Visit
3.  Comment on 2 items in shop you like the best on this 
4.  Heart my 
5.   Enter by posting one comment (what you would like to see, the recipes you want but don’t have …) on
      this blog
6.  Follow Abundance Yeah on Twitter
7.  Post the giveaway to 5 other blogs
8.  Blog about this giveaway
9. Make purchase from  I have created a special section with lower
    pricing for this giveaway

Remember each options on the list is a entry. Leave a separate comment for each item you choose. Also leave a link (Facebook, email, Etsy, or Twitter) where you can be contacted.

The winner will be chosen randomly on Sunday evening August 29, 2010 by, the winner will be annouced and posted on the blog Monday morning.


4 Sole fillets
3 Lemons
4 tbsp Cracked Pepper Corn
1 tbsp Kosher Salt
1 tsp Cumin
Tomatillo Salsa from

1. Pre heat over to 350
2. In a medium bowl mix the juice for the lemon,
    cumin, salt and cracked pepper.
3. Wash and dry Sole
4. Dip the Sole into the mixture from #2. Put in refrigerator for 15 minutes.
5. Place Sole on flat pan one the oven for 15 minutes or until the Sole is flakey.

6. Plate Sole and top with tomatillo salsa

Two great side dishes to go with this are sweet summer squash and dilly green beans. Both are available at