So.
The weather was so awful today that the Woodbine Farmer's Market was actually CANCELED. What that meant for us was that we had an awful lot of muffins that needed selling and pronto... Besides the bitter disappointment of missing out on the market (it really is TOO FUN!).
So we decided to hit up some local businesses, and guess what???
For the first time EVER, WE SOLD OUT of muffins! It was AWESOME. KayKay, my salesgirl numero uno did an AH-MAZING job of selling (she didn't even want me to come in with her to most places because, "Cute little girls do better alone, Mommy." Ha!) and was such a trooper going with me to, oh goodness, 25 different businesses in a multitude of buildings and strip malls.
We even got requests to come back in subsequent weeks, so we are planning on doing a weekly muffin run, likely starting next week. If you're interested in getting on that bandwagon, drop me an e-mail and we'll bring you some, too!
We had a great time. My baby stayed home this afternoon and slept, so it was just us two today, and it was perfect. Thanks, new customers!
In regards to the market, it is possible that they will be having a "last market" next Tuesday instead. Stay tuned for updates, because that would be GREAT!
Happy fall, happy Tuesday, happy night, happy everything!
Tuesday, October 26, 2010
Monday, October 25, 2010
LAST Farmer's Market & Some Thoughts...
Good October morning!
It's raining here, AGAIN. I'm just glad it decided to rain last night and this morning, though, so that we were able to enjoy a weekend of beautiful weather before the storms came.
I wanted to put out a reminder to everyone that Tuesday afternoon is the LAST opportunity for you to see us at the Woodbine Farmer's Market. They say it best with this photo:
It is likely going to rain again tomorrow afternoon, so be prepared!
After the market ends, we will officially be without a place to sell our goods. So, I'm putting out a call to all my friends and fans out there who may know of places we could go... Any ideas???
Of course, we will happily coordinate product drop-offs or mailings, but we need a venue. So please, suggestions are more than welcome! :O)
Happy fall! We'll see you soon!
It's raining here, AGAIN. I'm just glad it decided to rain last night and this morning, though, so that we were able to enjoy a weekend of beautiful weather before the storms came.
I wanted to put out a reminder to everyone that Tuesday afternoon is the LAST opportunity for you to see us at the Woodbine Farmer's Market. They say it best with this photo:
 |
| EXACTLY. |
It is likely going to rain again tomorrow afternoon, so be prepared!
After the market ends, we will officially be without a place to sell our goods. So, I'm putting out a call to all my friends and fans out there who may know of places we could go... Any ideas???
Of course, we will happily coordinate product drop-offs or mailings, but we need a venue. So please, suggestions are more than welcome! :O)
Happy fall! We'll see you soon!
Wednesday, October 20, 2010
Market Recap
So we had a great time at the Woodbine Farmer's Market yesterday afternoon. A lovely time was had by all, despite the threat of rain there for the first hour or so.
The pumpkin spice muffins were a hit, as usual, and we sold out of cranberry pecan! I'm so glad I could finally find pureed pumpkin again to make them!
Speaking of pumpkins, there were free pumpkins for carving and painting at the market yesterday, and the kids had a blast doing both. The back of our car didn't fare so well with still-wet paint, but I got it out. *Whew*
In other news, remember, next week is the LAST week for the Woodbine Market. So be sure and come and visit! It promises to be a great experience for everybody.
We are looking to relocate into some local organic markets and coffee shops after the market ends, so I will keep everyone in the loop about how that goes! If you need your mix fix, though, drop me an e-mail and we'll be sure to get some to you right away!
Happy fall everyone! Until next time...
The pumpkin spice muffins were a hit, as usual, and we sold out of cranberry pecan! I'm so glad I could finally find pureed pumpkin again to make them!
Speaking of pumpkins, there were free pumpkins for carving and painting at the market yesterday, and the kids had a blast doing both. The back of our car didn't fare so well with still-wet paint, but I got it out. *Whew*
In other news, remember, next week is the LAST week for the Woodbine Market. So be sure and come and visit! It promises to be a great experience for everybody.
We are looking to relocate into some local organic markets and coffee shops after the market ends, so I will keep everyone in the loop about how that goes! If you need your mix fix, though, drop me an e-mail and we'll be sure to get some to you right away!
Happy fall everyone! Until next time...
Monday, October 18, 2010
Farmer's Market Tomorrow...
It's that time of week again. Tomorrow is the Woodbine Farmer's Market. Yay! Looks like this week's weather will be gorgeous, and we're excited to be there! It's from 3:30-6:30, so be sure to find our little table there and you can taste some wonderful samples or just come over to chat and find out more. I'd love to give you the whole spiel. :O)
On a completely unrelated note, I have PHOTOS... Whoooo! Check them out below and in a couple of other previous posts, here and here.
Pictures are amazing, right? I can't believe it's taken me this long to get these going!!
Anyway, happy fall! See everyone tomorrow!
On a completely unrelated note, I have PHOTOS... Whoooo! Check them out below and in a couple of other previous posts, here and here.
Pictures are amazing, right? I can't believe it's taken me this long to get these going!!
Anyway, happy fall! See everyone tomorrow!
Sunday, October 17, 2010
Pumpkin Spice Muffins
Happy Sunday! It is absolutely magical here, and with it being pumpkin season and Halloween almost upon us, I thought it would be the perfect day for some pumpkin spice mini-muffins! Below is the basic pumpkin spice recipe, followed by a few other ideas. Pumpkin is just so fun... Consider them variations on a theme, Autumn-Style. :O)
Basic Pumpkin Spice Mini-Muffins:
1 bag Flour Girls' Basic Muffin Mix
2-3 tbsp. canned organic pumpkin (NOT pumpkin pie, simply plain pumpkin!)
1/4 - 1/2 cup chopped nuts (I prefer to use pecans, but you can use whatever you like!)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1-2 tbsp. sugar or other sweetener (optional)
1 egg
2 tablespoons softened butter or oil
1/4 - 1/3 cup of liquid (we generally use milk, but feel free to try other things!)
Preheat your oven to 300. In a medium bowl, add the mix, one egg, pumpkin, milk (or other liquid), cinnamon and nutmeg. Now is also the time to add in the extra tablespoon of sugar, if you choose to do that. Mix well. Add in the butter or oil and stir well again.
You want the batter to be fairly thick. Add in the the nuts and if you want them, the chocolate chips, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 35-50 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
Pumpkin Spice Chocolate Chip Mini-Muffins:
To the basic recipe above, add in 1/4 cup dark chocolate/semi-sweet mini-chips. You can use more if you'd like. Also, only add in 1 tablespoon of extra sugar unless you really prefer them sweeter. Bake as directed above.
Pumpkin Spice Cream Cheese Mini-Muffins:
Make the basic recipe above. Then, in a separate small bowl, mix together:
4-6 tbsp. softened cream cheese
Dash of cinnamon or nutmeg or both (enough to give it a hint of flavor)
Dash of vanilla extract
1 - 1 1/2 tsp. sugar, honey or agave (I used honey and it turned out lovely!)
Mix well. After placing the muffin batter into the pan, then use a teaspoon to dole out a little (or a lot, depending on your taste!) of the cream cheese mixture into the center of each. Push it down a little, to get the cream cheese down into the muffin - not all the way to the bottom, but close. It's a little messy, but OH, SO WORTH IT. These are seriously yummy!
These you will need to bake for an extra 5-10 minutes, and you may want to cover them toward the end of baking so the cream cheese doesn't get too brown on the top.
With the pumpkin, extra sugar, and the chocolate chips, each mini-muffin will be approximately 7.5 - 8.5 carbs, and at least 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).
Basic Pumpkin Spice Mini-Muffins:
1 bag Flour Girls' Basic Muffin Mix
2-3 tbsp. canned organic pumpkin (NOT pumpkin pie, simply plain pumpkin!)
1/4 - 1/2 cup chopped nuts (I prefer to use pecans, but you can use whatever you like!)
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1-2 tbsp. sugar or other sweetener (optional)
1 egg
2 tablespoons softened butter or oil
1/4 - 1/3 cup of liquid (we generally use milk, but feel free to try other things!)
Preheat your oven to 300. In a medium bowl, add the mix, one egg, pumpkin, milk (or other liquid), cinnamon and nutmeg. Now is also the time to add in the extra tablespoon of sugar, if you choose to do that. Mix well. Add in the butter or oil and stir well again.
You want the batter to be fairly thick. Add in the the nuts and if you want them, the chocolate chips, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 35-50 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
Pumpkin Spice Chocolate Chip Mini-Muffins:
To the basic recipe above, add in 1/4 cup dark chocolate/semi-sweet mini-chips. You can use more if you'd like. Also, only add in 1 tablespoon of extra sugar unless you really prefer them sweeter. Bake as directed above.
Pumpkin Spice Cream Cheese Mini-Muffins:
Make the basic recipe above. Then, in a separate small bowl, mix together:
4-6 tbsp. softened cream cheese
Dash of cinnamon or nutmeg or both (enough to give it a hint of flavor)
Dash of vanilla extract
1 - 1 1/2 tsp. sugar, honey or agave (I used honey and it turned out lovely!)
Mix well. After placing the muffin batter into the pan, then use a teaspoon to dole out a little (or a lot, depending on your taste!) of the cream cheese mixture into the center of each. Push it down a little, to get the cream cheese down into the muffin - not all the way to the bottom, but close. It's a little messy, but OH, SO WORTH IT. These are seriously yummy!
These you will need to bake for an extra 5-10 minutes, and you may want to cover them toward the end of baking so the cream cheese doesn't get too brown on the top.
________________________________________________________________________
With the pumpkin, extra sugar, and the chocolate chips, each mini-muffin will be approximately 7.5 - 8.5 carbs, and at least 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).
Thursday, October 14, 2010
Ideas & Aprons...
Aren't you loving this amazingly gorgeous weather??? Wow.
SO... Instead, the girls and I drove around and introduced our product to a few local businesses. Got some good things in the works! And lots of great ideas for moving our product into a larger market. Yay!
Also, we have started up with our new, custom aprons. They are SO ridiculously cute, I can't even put it into words. The pictures speak for themselves!
We can make them for mother-daughter(s), as in, matching for a mother and (this is what I love) more than one daughter! Or mother and son. We have lots of fabulously fun fabrics to work with, and are getting more. The three of us will be wearing different aprons each week at the farmer's market and elsewhere, so if you happen upon us, do check them out. These will make fantastic Christmas gifts! What do YOU think?
Oh, and wonderful canvas-type bags are coming soon, too. Photos of those will be here as soon as I get them. So excited!!
Unfortunately, it wasn't so gorgeous on Tuesday, and we were forced to miss the Woodbine Farmer's Market on due to *NASTY* thunderstorms. Yuck. Hopefully next week will prove to be better weather! We missed it lots. *Sigh*
SO... Instead, the girls and I drove around and introduced our product to a few local businesses. Got some good things in the works! And lots of great ideas for moving our product into a larger market. Yay!
Also, we have started up with our new, custom aprons. They are SO ridiculously cute, I can't even put it into words. The pictures speak for themselves!
 |
| These may just be my favorite... |
 |
| Adorable girls' fabric detail (as if you didn't already know that!) |
We can make them for mother-daughter(s), as in, matching for a mother and (this is what I love) more than one daughter! Or mother and son. We have lots of fabulously fun fabrics to work with, and are getting more. The three of us will be wearing different aprons each week at the farmer's market and elsewhere, so if you happen upon us, do check them out. These will make fantastic Christmas gifts! What do YOU think?
 |
| Fun blue and orange, perfect for autumn! |
 |
| Pocket Detail |
Oh, and wonderful canvas-type bags are coming soon, too. Photos of those will be here as soon as I get them. So excited!!
Happy fall, everyone!
Monday, October 11, 2010
Woodbine Farmer's Market Tomorrow
Hey all,
It's that time of week again, and the Woodbine Farmer's Market is tomorrow, October 12th, from 3:30-6:30!
We'll be there selling aprons, mixes and muffins. This week's flavors will be:
Pumpkin Chocolate Chip (some with pecans, too!)
Banana Nut Chocolate Chip
Cranberry Orange Pecan
And anything else that sounds tasty and I can whip up easily. :O)
Hope to see you there! Happy fall!
It's that time of week again, and the Woodbine Farmer's Market is tomorrow, October 12th, from 3:30-6:30!
We'll be there selling aprons, mixes and muffins. This week's flavors will be:
Pumpkin Chocolate Chip (some with pecans, too!)
Banana Nut Chocolate Chip
Cranberry Orange Pecan
And anything else that sounds tasty and I can whip up easily. :O)
Hope to see you there! Happy fall!
Wednesday, October 6, 2010
Dried Currant Chocolate Chip Muffins
Good morning! It is so gloriously beautiful here this morning, and after enjoying some coffee and a couple of (banana nut!) muffins, I thought I'd share a new recipe, dried currant chocolate chip. They are super-tasty, and several people have said that they like them the best so far!
Here is the recipe for these happy little mini-muffins:
1 bag Flour Girls' Basic Muffin Mix
1/4 - 1/3 cup dried currants
1/4 cup dark chocolate/semi-sweet mini-chips
1 4 oz. container of applesauce (or slightly less than 1/2 cup)
1/4 cup of orange juice
1 egg
2 tablespoons softened butter or oil
These are a bit sweeter than most because of the applesauce and orange juice, but if you want them sweeter, add in another tablespoon of sugar, if desired.
Preheat your oven to 300. In a medium bowl, add the mix, one egg, applesauce and orange juice. Mix well. Add in the butter or oil and stir well again.You want the batter to be fairly thick. Add the currants and chocolate chips, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 45-55 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
With the orange juice, chocolate chips and applesauce, each mini-muffin will be approximately 7.5 carbs and approximately 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).
Yum!
Here is the recipe for these happy little mini-muffins:
1 bag Flour Girls' Basic Muffin Mix
1/4 - 1/3 cup dried currants
1/4 cup dark chocolate/semi-sweet mini-chips
1 4 oz. container of applesauce (or slightly less than 1/2 cup)
1/4 cup of orange juice
1 egg
2 tablespoons softened butter or oil
These are a bit sweeter than most because of the applesauce and orange juice, but if you want them sweeter, add in another tablespoon of sugar, if desired.
Preheat your oven to 300. In a medium bowl, add the mix, one egg, applesauce and orange juice. Mix well. Add in the butter or oil and stir well again.You want the batter to be fairly thick. Add the currants and chocolate chips, then use a teaspoon to scoop a little mix into a well-battered mini-muffin tin. Bake for 45-55 minutes. Remember, you want them a bit on the dark side - golden brown means they're not done! Makes 12 mini-muffins or 6 regular sized muffins.
With the orange juice, chocolate chips and applesauce, each mini-muffin will be approximately 7.5 carbs and approximately 50% fiber (not to be subtracted from the carb-count, though - I have already deducted the fiber from the total carb count, so they will be no less than 7.5 carbs per mini-muffin).
Yum!
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