Be sure to come on our to the market over the next two weeks -- the Hopkins Raspberry Festival runs from July 8th through July 16th. Kick off the festival with the Hopkins Farmers Market on July 8th. We'll be set up in the street along with many other vendors and food trucks.

Stick around for the Running of the Bulls event at 2pm on Mainstreet and then stay for the party at LTD Brewery! There's so much to do and see during the two week festival, and it's my favorite time to be at the market.

I'll have plenty of goodies (we've sold out early the last 2 times!) and some Raspberry appropriate treats. Can't wait to see you there!

Check out the Raspberry Festival's page for more info on the weeklong events!

Well, hello there! It's been too long!

I wanted to share this years Hopkins Farmers Market dates with you. My schedule is not as consistent this time, so please be sure to mark these dates! 

I'm looking forward to seeing you! -Michelle

2017 Dates:
June 17th - First Day of Market
June 24th
July 8th
July 15th
July 29th
August 12th
August 26th
September 9th
September 16th
October 7th
October 21st

Tomorrow evening is the annual State of the City and Taste of Hopkins event at the Stages Theater. Come sample local cuisine and treats and stay for an update on what's happening in Hopkins this year. Check out the City of Hopkins website for more details. Hope to see you there!

It's that time of year! Have you thought about your Christmas dinner yet? Or how about Thanksgiving? Not to worry, I've got a few delicious holiday options for you!

One order serves 9-18 people and are $15 each.

• Salted Caramel Pecan Pie Bars
• Eggnog Bars
• Cranberry Pecan Tart

First up are Salted Caramel Pecan Pie Bars!! These are hands down my favorite treat this year. These bars have a crumb crust (yay for me since I don't love pie crust) and just the right amount of filling. Did I mention there's caramel on top too? One order can be cut into 9 larger squares or 16 small squares.

Next are the Eggnog bars. These are a soft cookie crust with a hint of eggnog and nutmeg topped with an eggnog frosting. I'm not a fan of eggnog, but I am a fan of these! (My 5 year old niece proclaimed these are her favorite of the 3 holiday desserts). These also come in 9 larger squares or 16 small squares.

Lastly, I bring you Cranberry Pecan Tart. I first made this tart in high school and continue to make every year since. I feel bad that this is the least glamorous of the 3 holiday desserts, but I'm OK hoarding any leftovers for myself. The best part of this tart is that it isn't overly sweet. There's nice balance of sweet and tart from the almond flavored batter and fresh cranberries. I've heard that this makes a great breakfast treat as well. I recommend warming it in the oven and serving with a scoop of vanilla ice cream. One order is 10" round and serves 12-18.

It seems odd to have me say that I make things other than cupcakes - but it's true! The majority of my summer is spent baking for the Hopkins Farmers Market. If you haven't visited me there yet, I spend every other weekend there from June through October. I learned quickly last summer that people like cupcakes, but they love a tasty breakfast while they shop. So, I think its about time I feature these "other" items that I'm known for.

Check out the new "Menu" page too -- there's updated products and images of what else you can order from me throughout the year!. And remember, there's only 1 weekend left - October 22nd that I'll be there!

My Blueberry Muffins use only fresh berries and have an almond flavored batter. My favorite part is the crunchy sparkling sugar that gives it just the right texture. 

Call it a biscuit or a scone, the Spinach, Kale, and Cheddar scone is melt in your mouth delicious. I highly recommend to people that take these home and crisp them up in the oven just a bit. They're perfect for breakfast or along with soups, salads, etc.

My other "true" scone is Coconut Ginger - the ginger is subtle with toasted coconut flakes throughout. ​

I found a secret to extra delicious cookies -- add marshmallows! S'Mores is filled with homemade graham crackers, chocolate chunks, and chewy marshmallows. This picture doesn't do it justice. I'm working on getting a new picture...

Then there's Cookies 'n Cream. Oreo chunks, white chocolate chips, marshmallows and a pudding based dough. 

Homemade danish dough and fruit fillings - flavors change by the week.

Breads - banana nut, zucchini, lemon poppyseed, etc.

Palmier is French for delicious. Puff pastry, fig marmalade, and bleu cheese. 

Bars - Salted Caramel Pie Bars (seen below) as well as Pumpkin

Stop by this Saturday to find these and other new items - otherwise you'll have to wait until next summer! (Or place a special order)

Hi guys! I'm almost fall, so it's time for a new recipe...And what would make more sense than a Pumpkin recipe???  I stumbled upon this recipe from PumpkinRecipes.org a while back and I accidentally made this healthier by omitting the melted butter. Who knew, they still tasted great, so I'm sticking with it!

1-1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 C. milk
1/2 C. pumpkin puree
1 egg
3/4 C. chocolate chunks
1/3 C. chopped walnuts

Preheat oven to 400 degrees. Combine the dry ingredients in a large bowl. In another medium sized bowl, whisk together the milk, pumpkin, and egg. Add the wet mixture to the dry ingredients. Barely stir together, then add in chocolate chunks. Try to not over stir the batter and allow for visible pockets of flour. Fill muffin cups 2/3 full. Top with chopped nuts. Bake 15-18 minutes until slightly golden.

Summer is here! Be sure to plan a visit to the Hopkins Farmers Market this summer pick up some MBM goodies. We'll be there pretty much every other Saturday from 7:30-Noon. The location is on 9th Avenue right off of Mainstreet. Here are the dates you can find me:

June 18th (First day of Market)
June 25th
July 16th
July 30th
August 13th
August 27th
September 10th
September 24th
October 6th
October 22nd

We'll have the usual, plus some new items -- Danish, Scones, Muffins, Cookies, Bars, Cupcakes and More! Check out the Hopkins Farmers Market website for more info on all the other awesome vendors too.

Hope to see you.
-Michelle

Why travel when you can have a taste of the tropics at home??? Well, yes, I agree -- a vacation would be better, but this is a close runner up. Don't mind my lack of photography skills...these two dishes are out of this world good and will impress just about anyone. Give it a try this weekend!

Pineapple Fried Rice with Cashews

2 C. rice (basmati works well)
1 13.5 oz. can coconut milk
​2 1/4 C. water
3 chicken bouillon cubes (or equivalent granules)
1 8 oz. can pineapple tidbits in juice, drained and juice reserved
1 white onion, minced
1 C. diced ham
4-5 green onions, sliced
vegetable oil
1/3 C. cashews
​Salt and pepper
​

1. Begin with the rice. In a rice cooker, whisk together the rice, coconut milk, and water. Cook according to white rice settings, then allow to cool. 
2. In a microwave safe bowl or glass measuring cup, combine the pineapple juice and bouillon. Microwave for a few minutes to help ensure the bouillon dissolves. Set aside.
3. In a large skillet, saute the onion with a little bit of vegetable oil until translucent. Add in the ham and stir fry for another 2-3 minutes until heated through and slightly browned. Remove from heat. and set aside.
4. Add a 1-2 tablespoons of the vegetable oil to the empty skillet and turn the heat to medium-high. Add a 1/3 of the cooked rice and allow to cook untouched for 2-3 minutes or until rice begins to brown (imagine it as if you were cooking hashbrowns -- the more golden, the better). Once the rice is browned/stir-fried to your liking, remove from the pan and start with the next batch of rice.
5. Once the rice is browned, add it all back to the large skillet. Quickly and evenly, pour the bouillon mixture over the rice stir until combined. Then add the onion and ham, green onions, cashews, and salt and pepper to taste.

Luau Pork

If there are leftovers, which is a big if, try out this recipe for BBQ Hawaiian Pork Wonton Tacos.

1 4-5 lb. pork shoulder roast
1 Tbsp. Hawaiian sea salt (smoked, Himalayan, etc. will work too)
8 slices bacon
1/3 C. guava or pineapple juice

1. Sprinkle the pork roast with the salt, then wrap with the bacon.
   
2. Place in a slow cooker and carefully pour the juice into the bottom of the pot trying not to wash the salt off the roast.
   
3. Cover, and cook on low for 12-18 hours. I started the roast on low before bed and then turned to "warm" in the morning up until ready to serve. It will all depend on how aggressive your slow cooker is!
   
4. About 30-60 minutes prior to serving, shred the pork (and bacon) and keep warm in the juices of the crock pot. Serve plain or on Hawaiian rolls.

​Lemon. And pancakes. Pancakes so good syrup isn't needed.

After numerous local write-ups and reviews, I finally had a taste of the Lemon Ricotta Hotcakes at Hell's Kitchen. I now know what all the fuss is about. However, I ordered Heuvos Rancheros instead of the hotcakes, so I was left with just a taste from a friends plate. This morning I couldn't help but think about this delicious dish and how I could re-create it...and with a healthy twist.

My attempt was a success so I need to share the recipe with you. One batch makes roughly 6 pancakes, or 3 servings (2 if you've got an appetite). Total caloric damage? Only 365 calories. Add a few strawberries and round it up to 400. Not bad for a weekend indulgence!

Lemon Ricotta Pancakes
Adapted from the "Joy of Cooking"

3/4 C. AP Flour (I used GF Bob's Red Mill)
1/4 C. Ground flaxseed (mmm good ole fiber -- you can sub flour if you don't have flaxseed)
1/3 C. Granulated sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
3/4 C. ricotta cheese
1/3 C. milk
1 egg
3 Tbsp. melted butter
Zest of one large lemon
1/4 C. lemon juice
1 tsp. lemon extract

Mix your dry ingredients with a whisk: flour, flaxseed, sugar, baking powder, baking soda, and salt. In another bowl combine the remaining wet ingredients. Slowly add the wet ingredients to the dry mixture until well mixed (no lumps with this recipe).

Scoop roughly 1/2 cup of batter per pancake and cook on a medium heat griddle or frying pan. (I recommend between 350-375 degrees for griddle.) Serve with berries and powdered sugar. If you must, use real maple syrup.