It's raining...it's pouring

and I can't wait until the temperature drops tomorrow! It seems like forever since I wore a sweater and needed  a jacket, but hopefully tomorrow will finally be Goodbye to Summer! I know the holidays are just around the corner because I counted 11 out of state (+ Canada) plates driving around town today. Welcome back snowbirds!!

This is my daughter Abby in Germany making snow angels a few years ago. Picture me in the same position, except I'll be screaming "I fell and I can't get up". I miss the snow and all the other seasons.

Many of you know that I've decided to move back up North. I've given myself a self-imposed deadline of Feb 2015 to decide where & when. Ideally, I'm looking for a cohousing community where you have your own place but there is also common land & spaces, community responsibilities/projects and decisions by dialog & consensus. I'll keep you updated on the progress of my research.

I had some of last week's Rosemary Olive Bread left over & made it into croutons. Trim the crust, cut in cubes, drizzle olive oil, salt & pepper to taste and bake in preheated 400 • oven until browned, about 15 minutes. Let cool. Delish!!

I also made a quick soup using veggies I had on hand.

4 cups cauliflower florets
3 cups onion, chopped
24 med asparagus, chopped
     reserve tips for garnish
2 cups broccoli florets
1 shallot, chopped
4 cups chicken or veg stock
  salt, pepper
  fresh celery leaves or parsley

Heat 1 Tbl butter + 1 Tbl oil in deep soup pot on Med/Hi. Saute/stir onion & shallot 5 minutes. Lower temperature to Medium. Add cauliflower & broccoli; mix, cover & cook 2 minutes. Add asparagus, salt & pepper to taste, mix, cover & cook 2 minutes. Uncover, add stock & bring to a Boil. Lower temperature to Simmer, cover & cook 20 minutes until all veggies are very soft. Add a handful of celery or parsley leaves & puree (use blender or immersion blender). Reheat, serve with a dollop of cream, blanched asparagus tips & croutons. Serves 4 - 6 people

Because Thanksgiving falls in the middle of next week, I won't post a weekly MENU. I'll take the week off. If I don't see you, have a wonderful holiday & look for my next post on Monday December 1st.

THIS WEEK'S MENU    Pick-up Fri Nov 21   1-5 pm

BLUEBERRY LEMON MUFFIN    $2

A perfectly delightful buttery lemon muffin, dotted with big juicy blueberries. Nuf said.

THE BIG COOKIE    $1.50

Individually wrapped. Chocolate Chip, Oatmeal Raisin Walnut, Orange Walnut Belgium Bittersweet Chocolate, Peanut Butter Chocolate Chip, Snickerdoodle, Pecan Coconut Belgium Milk Chocolate.  

 AVAILABLE AS COOKIE GIFT TRAYS STARTING AT $10.50 FOR SMALL PARTY PLATTER 

CHOCOLATE ORGASM COOKIES     $5/pkg

My legendary chocolate delivery system made from melted Belgium Bittersweet chocolate, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one.

MY FAVORITE DANISH     $3

I could never walk into a Brooklyn bakery without gravitating toward the Danish. Especially ones whose soft sweet pastry encased my favorite filling, prune. Whoops, guess that's not PC anymore, I mean plum. 

SWEET POTATO CRAN PECAN mini loaf      $4.25

Enjoy a slice of the season with this moist little loaf that boasts so much flavor. Warm spices, toasted pecans, tart cranberries & mellow sweet potato make it a winner...or a Hostess Gift.

CHICAGO BACON BUN for Patrick S    $1.50

He asked me to make this Chicago treat, a soft Lithuanian bun filled with onion & BACON. Delicious on its own, I'm told it makes a great meal when warmed, split & filled with fried egg & cheese...sounds yummy!

NEW YORK CHALLAH    $4.50/loaf 

The classic Jewish bread served on Friday night for sabbath, and reconfigured as the base of wonderful Orange French Toast for brunch. Recipe available on request.

JAM & CHUTNEY  $4/jar         FRUIT BUTTER  $5/jar

Check out my new flavors this season, as well as those classics. Choose from: 
Mango Chutney, Ginger Pear Chutney, Blueberry Lime Jam, Simply Strawberry Jam, Pineapple Daiquiri Jam,  Blueberry Pineapple Fusion Jam, Carrot Cake Jam, Mango Margarita Jam and a couple of jars of Spiced Pear Butter.

No artificial flavors, colors, preservatives or fake stuff EVER!!

ORDER BY 5pm WEDNESDAY

all items in limited supply... first come, first served

PICK UP FRIDAY 1-5 pm at BONNI's TreeHouse

in the Village of the Arts

   932 12th Street West 

(down the driveway thru the white wrought iron gate) 

TO PLACE AN ORDER 

email  bonnibakes@gmail.com  

  
or call me at (941) 746-6647 

   PAY BY CASH OR LOCAL CHECK TO BONNI BROWN  

 Hugs from my kitchen,
Bonni

THERE'S DAZZLING FRUIT IN MY GARDEN

After months of waiting, my Meyer Lemons are finally ripening. This is the first crop since we moved the small tree to a sunnier location, and boy have I been rewarded! The first lemon to set is now the size of a navel orange. For me this means it's time to make some delicious Meyer Lemon Curd and celebrate its unique flavor over the next few weeks. To start, I'm making Meyer Lemon Bars this week. 

The weather is nudging the temperature lower, so I've begun to make soup. Here's the one that stole my heart this week.

Carrot & Parsnip Soup is great as is, or you can vary the veggies to suit your taste. Plus it tastes great with a chunk of fresh bread.

·       1 tablespoon extra virgin olive oil

1 large leek, white and light green part only, halved lengthwise, cleaned and sliced

·        Salt to taste

·       1/2 pound carrots, peeled and diced

·       1/2 pound parsnips, peeled, quartered, remove core then dice

·       1 large baking potato, peeled and diced

·       1/2 cup water

·       1 quart vegetable or chicken stock

·        Freshly ground pepper, smoked paprika to taste (optional)

·       5 sprigs fresh parsley, stems cut off & smashed; leaves chopped

·        milk or half+half

Heat the olive oil in a large, heavy pot over medium heat and add the leek and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the carrots, parsnips and a pinch of salt, cover partially and cook for another 5 to 8 minutes, stirring often, until the vegetables are tender and fragrant. Add the potatoes, water, stock, salt to taste, and smashed parsley stems. Bring to a boil, reduce the heat, cover and simmer about 45 minutes, or until the vegetables are very tender. Remove and discard the cooked parsley stems.

Blend the soup with an immersion blender, or carefully in a blender in small batches. Return to pot. Add enough milk and/or half+half to thin to desired consistency. Stir, taste and add salt, add freshly ground pepper and touch of Smoked Paprika (optional) to taste. Heat through & serve with a drizzle of yogurt or sour cream and sprinkling of chopped parsley. 

It's November in Florida & the tomatoes in my garden are forming, so it shouldn't be long before they'll be sitting on my plate. And of course, in some of the things I bake for you. 

With Thanksgiving in less than three weeks it's not too early to order dessert for your holiday table or an edible gift for someone on your list. Call me at (941) 746-6647 or email bonnibakes@gmail.com to discuss it.

THIS WEEK'S MENU    Pick-up Fri Nov 14   1-5 pm

APPLE CRANBERRY MUFFIN    $2

Designed by Mother Nature when she cleverly made sure apples & cranberries were bountiful at the same time. Add spices and toasted walnuts and you've got a great reason not to skip breakfast.

THE BIG COOKIE    $1.50

Individually wrapped. Chocolate Chip, Oatmeal Raisin Walnut, Orange Walnut Belgium Bittersweet Chocolate, Peanut Butter Chocolate Chip, Snickerdoodle, Pecan Coconut Belgium Milk Chocolate.  

 ALSO AVAILABLE AS CUSTOM GIFT TRAYS STARTING AT $10.50 OR PARTY PLATTERS

   

CHOCOLATE ORGASM COOKIES     $5/pkg

My legendary chocolate delivery system made from melted Belgium Bittersweet chocolate, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one.

MEYER LEMON BAR    $2.50

What a perfect way to enjoy the unique flavor of silky Meyer Lemon Curd on a crumbly shortbread base. Topped off with powered sugar, it's a symphony of textures and flavors all in each bite. Yummy.

PUMPKIN & APPLE mini GALETTE     $4.50

An open face pie filled with a blend of roasted Fall Pumpkin, Tart Apples drenched in seasonal warm spices and a shot of Kentucky Bourbon. Use it as a light meal, side dish or a special dessert...it's up to you.

GRANDMA'S STRUDEL COOKIES    $5/pkg

A rolled cookie with a delicate outer crust embracing a magical filling blending toasted walnuts, sauteed apples, raisins and jam (homemade in my case). Perfect by itself, better with a cup of tea.

KALAMATA ROSEMARY FICELLE   $2.50/loaf 

This loaf is thinner than a baguette but still has that crusty outside and soft interior. It is punctuated by lots of winey Kalamata olives and fresh rosemary from my organic garden. 

JAM & CHUTNEY  $4/jar         FRUIT BUTTER  $5/jar

Check out my new flavors this season, as well as those classics. Choose from: 
Mango Chutney, Ginger Pear Chutney, Blueberry Lime Jam, Simply Strawberry Jam, Pineapple Daiquiri Jam,  Blueberry Pineapple Fusion Jam, Carrot Cake Jam, Mango Margarita Jam and a couple of jars of Spiced Pear Butter.

No artificial flavors, colors, preservatives or fake stuff EVER!!

ORDER BY 5pm WEDNESDAY

all items in limited supply... first come, first served

PICK UP FRIDAY 1-5 pm at BONNI's TreeHouse

in the Village of the Arts

   932 12th Street West 

(down the driveway thru the white wrought iron gate) 

TO PLACE AN ORDER 

email  bonnibakes@gmail.com  

  
or call me at (941) 746-6647 

   PAY BY CASH OR LOCAL CHECK TO BONNI BROWN  

 Hugs from my kitchen,
Bonni

Are you ready to celebrate Dia de los Muertos?

If you missed Frida Kahlo parading through the Village of the Arts last year, you've got another chance!! Artist Anna D'Aste's giant puppet will be part of the Festival of the Skeletons Parade Friday night Nov. 7th. Bring your friends & family to share the Mexican holiday with us. The galleries are all open from 6-9:30pm, and many have handmade altars dedicated to someone they love who has died. BONNI BAKES will have an altar outside dedicated to Muffin, our wonderful Bearded Collie Mix, who died July 12, 2011 at age 14.

While he was alive, he served as Chairman of the Board & Head Taster for BONNI BAKES FOR FURRY FRIENDS. I created an assortment of doggie snacks & he tested every batch for quality assurance without complaining. He was a very hard worker! To honor his memory I've baked one of his favorite snacks and will have free samples for you to take home to your puppy. I miss you  Muffin!

I'll also be decorating skeleton cookies of folks & animals in the Mexican tradition. Stop by my driveway at 932 12th St and see what else I've got. Enjoy Mexican food, a Community Altar dedicated to Georgia O'Keefe & remember your loved one at the Memory Wall. For more details, see the listing on the home page of the Village of the Arts at www.villageofthearts.com

The other day someone's car alarm kept going off & driving me crazy. It happened at least 5 times. When I mentioned it to Bob, who was hanging lights on the front of my former bakery building, he said it was MY CAR. What? How could that have happened when I hadn't done anything. Except...I was sitting & getting up often, and the car keys were in my back pocket. Duh! Hung them up; hasn't happened since.
Just a reminder.

If you haven't already VOTED don't forget to get out to the polls TUESDAY 7 am - 7 pm. I personally enjoy casting my vote in the traditional way. Don't just bitch about the election, get out & VOTE... make your opinions count!

THIS WEEK'S MENU     PICK-UP  FRI  NOV 7   1-5pm
        or during the ArtWalk with advance notice

CRANBERRY PECAN CORN MUFFIN    $2

It's the magical combination of a buttery corn muffin dotted with cranberries and toasted pecans. I love mine toasted with a hint of jam. How do you like yours?

THE BIG COOKIE    $1.50

Individually wrapped. Chocolate Chip, Oatmeal Raisin Walnut, Orange Walnut Belgium Bittersweet Chocolate, Peanut Butter Chocolate Chip, Snickerdoodle, Pecan Coconut Belgium Milk Chocolate.  

                      ALSO AVAILABLE AS CUSTOM GIFT TRAYS OR PARTY PLATTERS

   

CHOCOLATE ORGASM COOKIES     $5/pkg

My legendary chocolate delivery system made from melted Belgium Bittersweet chocolate, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one.

SPICED PUMPKIN SEED FLATBREAD    $4/pkg

A seasonal favorite snack that is equally at home in a bread basket, alongside a bowl of soup or on a cheese platter. Mega crunchy with spiced pumpkin seeds within, and toasted poppy & sesame seeds outside.

NEW YORK ONION ROLLS   $3.50/pkg of 4

Known & beloved by most New Yorkers over a certain age. Once easy to find, but now I have to bake some to enjoy that delicious oniony flavor, enhanced by chopped onion & poppy topping. 

SESAME CHEDDAR BREAD  $5/loaf 

This flavorful soft bread makes a wonderful sandwich, but it truly shines as part of the Best Grilled Cheese Sandwich Ever! Its Cheddar shreds melt & sesame seeds toast as it embraces the runny cheese inside.

JAM & CHUTNEY  $4/jar         FRUIT BUTTER  $5/jar

Check out my new flavors this season, as well as those classics. Choose from: 
Mango Chutney, Ginger Pear Chutney, Blueberry Lime Jam, Simply Strawberry Jam, Pineapple Daiquiri Jam,  Blueberry Pineapple Fusion Jam, Carrot Cake Jam, Mango Margarita Jam and a couple of jars of Spiced Pear Butter.

No artificial flavors, colors, preservatives or fake stuff EVER!!

ORDER BY 5pm WEDNESDAY

all items in limited supply... first come, first served

PICK UP FRIDAY 1-5 pm at BONNI's TreeHouse

in the Village of the Arts

   932 12th Street West 

(down the driveway thru the white wrought iron gate) 

TO PLACE AN ORDER 

email  bonnibakes@gmail.com  

  
or call me at (941) 746-6647 

   PAY BY CASH OR LOCAL CHECK TO BONNI BROWN  

 Hugs from my kitchen,
Bonni