One Month Later......

So it's been just over a month since my last post and almost 6 weeks since I was laid off from my job. I felt the need to cocoon for a little while. To run and hide. To get angry. To stamp my feet and have a tantrum or two. To cry a few tears. And then, the final phase--to lick my wounds and move on. That is easier said than done. I haven't not worked in 28 years, so re-adjusting to a schedule that is not revolving around my going off to work in the morning is weird and it's been hard for me not to go somewhere and do something.

I was hoping my baking would go full-time, but without my full-time job to fund the baking, that was not to be either. I had to officially close my bakery to outside clients, who were not thrilled. I guess that is suppose to make me happy! But it just makes my heart ache. I still bake for my friends and for the church whenever they need it, but it's just not enough to fulfill this need I have to bake and create in the kitchen alllll day.

But what all this has allowed me to do is sit with my daughter the whole entire time she's eating breakfast in the morning instead of getting up in the middle of it to go off to work. I drive her school now and we sing or chat or just listen to the local morning show do their antics. It's the hours after that when I am home kickin' around the house the rest of the day with nothing to do that gets me. So....I've been doing some volunteer work at my church and some volunteer work at our new N.C. Museum of Art is starting up next week. And I have been applying to many, many radio stations. There has been some courting by a couple of stations, but even that process has slowwwwwwed waaaaay dowwwwwwnnnnnn since the last time I applied for a job. We'll see where all that leads......

God sure has base-lined my life. My full-time job is gone and my part-time job is gone. I have this visual in my head where I'm standing at a starting line. There is lots behind me that I can see but in front of me? Nothing....at least nothing that I can see. It's just.....white. I know there is stuff out there and I have extreme faith that God is in charge of it all, so I know whatever I cannot see right now, it's gonna be awesome. But waiting for the starting gun, is not one of my better qualities. I keep wanting to jump the gun and I keep getting yanked back to that starting line. I just know God is up there saying "All in good time, woman!". Any day now......any day, God.

Framing George.....

Six months ago I started up my bakery here in NC. The re-building of my business after moving here from California has moved along pretty fast. The holidays worked in my favor, as lots of folks were going to parties and giving gifts, so lots of bread, cookie, dessert platter orders poured in in December. But from the get go, it's been all word-of-mouth and the words have been great! One of those dessert platters I hand delivered (I don't normally do delivery) to the owner of a local coffee shop. The platter was ordered by a customer who wanted to say thanks to their favorite coffee shop and its' baristas. I knew this was an introduction I couldn't pass up. I'm glad I didn't...that dessert platter ended up being a great investment into my future.

Last week I made my first delivery of scones and biscotti to this same coffee shop and they are now selling my baked goods! To eventually supply my baked goods to eateries or coffee shops nationwide is the eventual goal. This is the start. This is an independent coffee bar, not a chain, so the owner started cautiously--only 1 dozen to start with. After the first day of having my scones in the store, she ordered another dozen and said the clients went crazy for them. Yay! Today, one week later, she is now ordering 2 dozen scones and a dozen of my gourmet pretzels twice a week. We're getting there!

So last week I deposited my first check as a wholesale bakery.....for $31.00! It may not sound like a lot, but it represents a lot to me. I know that that day will come when I will reminisce about my baking empire and will say "Hey, it all started by supplying a couple dozen scones to that little coffee bar in NC....and I still deliver to them to this day." Yep, I see it!

Oh yeah....I only deposited $30 and got 1 dollar back in cash. Can't launch your business without that symbolic framed 1 dollar bill. George may not be smiling much, but I sure am!

Cookie mountain....

I have been so absent updating my blog and I apologize for that. I have been baking like a mad-woman these past couple of weeks. The Mina Project that I am doing through my church-- where they give you $10 in seed money and it is your job to use your talents to build that $10 into more, then release the money back into the community for needy families--has been very active since I started before Thanksgiving, but even more so right now. I have been baking breads and charging $10 for each loaf. So far I have raised $350--35 loaves! Now the Christmas rush starts and on Friday and Saturday alone, I have 11 loaves due. The beauty is that it's another $110 dollars. That puts my total Mina money raised up to $460. I am soooo proud and sooo grateful to my neighbors and teachers at Cassie's school and friends who have ordered! I think that I may make this a yearly event to raise money for someone who is in need. My Mina money, btw, is going to Interact of Wake County, a charity Sal & I have long supported.

The loaves are in addition to other orders that have come in over the past few weeks. It has been a very lucrative holiday for the Heavenly Scents Bakery, for sure! The past few days I have filled orders for not only Mina bread, but a large 250 Christmas cookie order, another platter of 30 cookies, 3-50 piece dessert trays, not to mention the weekly Sunday breakfast I do for 200. It's been very busy.

Through all of this, I give my thanks to God. Re-building this business since the move back to NC has been what I have prayed for ALOT over the past year and the clients are coming. Just like the Field of Dreams "If you build it they will come", I prayed for it and it has come and it still is. I am soooooo thankful! Thank-you, thank-you, thank-you!

HOT!

I don't have a big, red HOT sign that flashes on like Krispy Kreme when my ovens are cranking out goodies, but I could have today. The ovens are working overtime this week filling orders for clients who are entertaining at work and at home for Thanksgiving. I filled two orders yesterday of bread and started two big orders today of bread and desserts that will take the rest of tomorrow to finish. Add to that my weekly catering gig for 200 and I am busy, busy, busy. I took another order today for a Christmas party next month that needs 250 cookies. Yay!

I had been searching on-line for bakers boxes, but in small quantities. I don't need 1000, more like 200. I finally found what I wanted, ordered them and they arrived last week. I love how my food looks all wrapped up, boxed and finished in pretty ribbons with my company sticker on the outside. It's all very Martha Stewart-y--so gorgeous. I have always been proud of my food, but even more so when it's all wrapped and finished properly.

Tomorrow I have a re-stocking errand to run, decorate todays food and start prepping for Sundays breakfast. I love this. I love this. I love this.

Pumpkin dunkin'.....

We had a brisk little storm roll through last night. It went from quiet, still and a very bright half moon to very windy and cloudy within minutes. Then the rain came. It rained for only about 20 minutes, but it brought change. It was a cold front moving in so once the rain pushed through the temperatures dropped about 20 degrees and I gotta say, it got cold last night. I think the low went down to 52 last night. Now I know I sound like a weenie and that that is not very cold to most, but you have to understand I've spent the last five years in San Diego and 52 in San Diego is downright frigid. I guess my blood has yet to switch back to east coast livin'. So this morning I am sitting here writing this in shorts, a long sleeve sweatshirt and big, thick, fuzzy socks. I gotta say, the socks are not doin' their job 'cause my toes are freeeeezin'. Might have to get a 2nd pair. Yep....attractive.

In addition to leaves turning and cooler temperatures, another sign that Fall has arrived is when my daughter requests that I make Pumpkin Dunkin' Sticks. She loves having them for breakfast with a big glass of milk. They are softer than a doughnut with somewhat of a shortbread consistency. They are very pumpkin-y and spicy and kinda delicate, while not being overly sweet. Here's the recipe if you wanna make 'em. I've had the recipe for years and can't remember where I found it. I think it was Better Homes and Gardens, so thanks to them for this great little stick of tender deliciousness!

Spiced Pumpkin Dunkin' Sticks

1 cup butter, softened
1/2 cup sugar
1 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground ginger
1/3 cup canned pumpkin
1 egg
1 tsp vanilla
2 1/2 cups all-purpose flour
Cream Cheese Glaze (below)
freshly grated nutmeg for dusting

Preheat oven to 400 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, groundnutmeg, ginger, salt and cloves. Beat until combined, scraping side of bowl occasionally. Beat in pumpkin, egg and vanilla until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour.

Place dough in a pastry bag fitted with a large open tip (I use a ziptop bag with a corner snipped off). Pipe dough onto an ungreased cookie sheet into 4-inch long strips. Bake in preheated oven for 5 to 7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

Drizzle Cream Cheese Glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand about 2 hours or until glaze is set.

Makes about 30 sticks.

Cream Cheese Glaze: In a medium bowl, combine 2oz softened cream cheese and 1 Tbls softened butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 tsp finely shredded lemon peel, 1 tsp lemon juice and 1/4 tsp finely shredded orange peel; beat until combined. Beat in 3/4 cup powdered sugar. Beat in enough milk (2-3 tsp) to make a glaze of drizzling consistency.

To store: Layer sticks between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Coffee smoffee.....

Sundays are our family lazy day. We attend church on Saturday nights, so Sunday mornings are for sleeping in, or waking early on purpose 'cause you know you'll have the whole house to yourself for a few hours. Sometimes if we feel real spunky and special, we'll go out for brunch somewhere, but mainly it's coffee and grab whatever you can find in the fridge.

This morning though, I was up at 5:30 baking biscuits. I had a catering job to provide breakfast at my church. Hope Community Church is opening two new satellite churches in the next month. One very close to where we live and the other on the 'north side of town'. The one close to us had it's first service this morning! It was a grand opening of Hope--The Sequel, as I call it, in a new part of the county and in a new community. We need these satellite churches because our current church attendance is over 4000 and grows every weekend! There are currently four services--2 on Saturday and 2 on Sunday and there is still not enough room to seat everyone who wants to come. Pastor Mike should be proud! It truly is amazing the draw this church has.

I was bleary eyed driving to the new location this morning at 6:45. I needed coffee in a bad way. But I was wrong. I didn't need coffee at all. All I needed was to walk in the front doors of that high school as Hope worker bees were transforming it into our church for its first Sunday service. There were familiar faces and those I'd never seen before. Each one greeted me with not tired eyes and grumpy attitudes, but with big, bright smiles and 'good morning'! From the auditorium I heard the band warming up with a rap song. There was lots of laughter and many excited nerves that everything would go off without a hitch. But most important, there was the feeling of all the possibilities that bringing our church to another community and a whole new group of people would bring. It took about 5 seconds of being in that tornado of infectious energy to wake me up.

So this is what I'll be doing every Sunday from here on out. No more sleeping in, but I am more than ok with that. I am honored that I've been asked to bake for these amazing volunteers, but I am more excited about yet another day every week that I can feed my soul with my wonderful church. If you live in or near Holly Springs and want to attend, click here for the info. You'll love Hope!

the right 1/2 of our sanctuary at Hope--yeah, it's big!

Blue ribbons.....

There's an ad in todays' paper about the special cooking contests that are being held at next months North Carolina State Fair. I think I may enter something this year. My mom used to enter foods in the fair every year and every year that woman would bring home blue ribbons! I don't think she won anything less than 1st place no matter what she entered. Her apple butter and peanut brittle were hands down the biggest winners.

There are numerous categories that have obvious sponsors like cornmeal, read-made pie crusts, corn syrup, etc. I gravitate toward the whole food categories like apples, pecans, peanuts and eggs. The apple category is interesting because they are not allowing any desserts entries this year. What will every apple pie, apple cake, apple fritter entry do?! I like the idea of a savory apple entry though. The egg competition this year is kinda cool, too. It is all egg sandwiches. Doesn't matter what you sandwich it in between, the egg just has to sandwiched by something. I'm thinkin' about something like a huevos rancheros type sandwich--my favorite way to eat eggs. I'm sure it can be turned into a delicious sandwich somehow. The pecan division is wide open. From appetizer to dessert and I have an interesting idea rolling around in my head for that. I haven't decided which I'll do....maybe all three!

The only thing I'm not crazy about is that if you win, the 'sponsors' of these contests get to take your recipe and use it as their own. I'm kinda protective of my recipes and just handing over the one that possibly was so slammin' good that it won first place in a cook-off? Can I do that? hmmmmm, if I want that ribbon, I will have to get over that protective thing I have toward my creations, I guess!