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If these cupcakes could talk, they would be shouting "I love springtime!"
Last week, we created these especially for Sophia's birthday. Fresh berries and a sprig of mint from the garden tastefully (and sweetly) sit atop the tangy lemon frosting.
For the first time in weeks, we had an entire weekend off. Well, almost. Dina had back-to-back gigs in Rehoboh, DE, so technically, one of was working. The forecast for the weekend was promising spring-like temps and clear skies, so we decided to camp at Cape Henlopen State Park, just north of Rehoboth. We arrived on Friday night, chose one of the tent sites - away from the RVs, and close to the dunes. It was the beach, and it was beautiful. We were so excited for the warm weather, and couldn't wait for Saturday to park our chairs on the beach. Well, that did not happen!
Nonetheless, we cooked up a good old fashioned breakfast over an open fire. Scrambled eggs and bacon, with skillet potatoes and onions. Here's how we do it:
1. Get the fire hot! and then gather it in a tight space under the cooking grate
2. We heat up two cast iron skillets, place bacon in one, and some butter in the other
3. Chop up half of a sweet onion and add to the sizzling butter.
bacon potatoes
eggs
4. Once the onions start to get soft, add potatoes. To make it easy, we always pre-cook the potatoes at home.
5. As the bacon starts to get crisp, remove it from the skillet and keep it warm. We just put it in an empty pan near the fire. Dump the bacon grease into the fire, add water to the hot skillet and scrape it clean with a metal spatula. Put the skillet back on the cooking grate to get hot again.
coleman stove
coffee press
6. We have a set of nesting camping pots, and use the smallest one to scramble up the eggs. Once the empty skillet is hot, add butter. It should sizzle. When this happens pour the eggs into the skillet.
7. Coffee gets brewed in a small French press - two cups at a time, so it's always hot, fresh and strong. We boil the water on top of a vintage Coleman camp stove. It's been in the family since the early 70's.
8. Time to enjoy!
By the time we're done, we've discarded all food waste into the fire, and all we have left is a few dishes to wash.
plating
coffeecupssmall
gift basket
Sometime in late November we introduced a new product - Sustainable Business Gift Baskets. The concept was created as a way to keep in step with the local business community, not just during the winter holiday season, but year-round. No doubt the timing was just right - the model of a sustainable business community is growing in leaps and bounds. Sure, we could have purchased the coffee and tea from a catalog, or even a membership club store, but we like the idea of buying from our neighbors. It feels great.
When someone opens one of our baskets at their workplace, it gets everyone talking about each product that's in there. They share the cookies, and the chocolates, and that's when the magic happens. People love good food - they love to eat it, and they love to talk about it. Just try biting into one of Gail's brownies without saying "mmm..." And of course, the coffee smells great.
Back Door Bakeshop Sustainable Business Gift Baskets are available in three sizes - petite $22, mid-size $25, and colossal $55. Each cellophane wrapped basket is eco-friendly and proudly feature these products:
• Counter Culture Coffee from Perk on Main and Wired Cafe
• Tea from Christine's Secret Garden
• Cookies, bars and brownies from Back Door Bakeshop
If you're interested in ordering a basket, send us an email info@backdoorbakeshop.com, or call us at 610-625-0987.
These baskets were featured on p. 57 of Lehigh Valley Marketplace "Early Spring Issue 2010" published on April 1, 2010.
flowerbox
The flowers are blooming in our front window and that means beautiful days are just ahead. So go for a walk! If you're walking by the bakeshop, stop and say Hi, take a rest on our bench or wave hello. The screen door is open and you'll likely catch Gail's favorite music wafting out with the sweet scent of chocolate brownies and lemon squares.
Lots more to talk about - back later.
Ribbon Cutting, Sept. 2009
One year after we first opened our door, we're growing steadily.
Thanks so much to our "fans" and friends who talk to us every day through Facebook, Twitter and email. It's your support - and good taste - that we count on.
There's so much to talk about, not just cookies and brownies and coffee, but farmers' markets and festivals and parties. Check back often, and comment anytime.