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
June 17th - First Day of Market
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.
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.
The second muffin is what I call Morning Glory. Packed full of goodness it has bran, carrots, zucchini, pineapple, coconut, currants, walnuts, and a honey glaze. This one will start you day off right.
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.
Everything else...Danish, Breads, Palmiers, Bars, etc.
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
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)
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.
I know you read coconut and turned up your nose! I promise even non-fans will like these. Make sure to enjoy them while they're still warm with a big glass of milk.
1 1/2 C. whole wheat pastry flour (or substitute regular all-purpose)
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 C. butter, at room temperature
1/4 C. unrefined virgin coconut oil (or substitute butter)
1 C. brown sugar, lightly packed
1 C. granulated sugar
1 1/2 tsp. pure vanilla extract
3 C. old fashioned oatmeal
1 1/2 C. raisins
1/2 C. shredded coconut
Preheat oven to 350 degrees.
In a small bowl sift together the dry ingredients: flour, baking powder, cinnamon, and salt.
In another large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs and vanilla and until well blended, then slowly add the sifted dry ingredients until combined. Stir in oatmeal, raisins, and coconut.
Using an ice cream scooper, place 6 scoops of dough on a cookie sheet and bake 10-13 minutes until just barely golden around the edges. Makes roughly 24 large cookies.
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
1/3 C. cashews
Salt and pepper
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
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
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.
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!