Wednesday, August 31, 2011

Introducing Two New Cake Truffle Flavors: German Chocolate and Peppermint Patty!!!

German Chocolate: All the elements of the quintessential German Chocolate cake; a mildly sweet chocolate cake studded with chopped pecans and coconut that is dipped in milk chocolate and topped with sweetened coconut.

Peppermint Patty: Peppermint buttercream enhances a fudge cake to taste just like the candy; its dipped in dark chocolate and topped with chopped peppermint patties to give that extra peppermint kick.

Monday, August 29, 2011

Countdown to Crush Fest

We are rapidly approaching this years Crush Fest at Yonah Mountain Vineyards!!!! Take the drive up to beautiful north Georgia for lots of wine stomping, music-listening, sweet-eating fun!!!

Come be a part of Crush Fest this Saturday from 11AM-7PM in Cleveland, Georgia. The address is 1717 Highway 255, Cleveland, GA 30528. There will be wine stomping, bands, wine tasting, great craft and food vendors and horse-drawn carriage rides!

Sugar Bear Sweetery will be there with cake truffles, including the new German Chocolate, fruit pies, cookies and, of course, s'mores!

Also be sure to check out Saucy Spirits and their delicious wine jellies!!! I can't wait to taste all the new flavors.

Everyday Indulgence will also be a part of this festival, so there will certainly be lots of wonderful things to eat!

I am excited for this event and can't wait to spend the day at the gorgeous Yonah Mountain Vineyards!!

Thursday, August 25, 2011

Final Lilburn Farmers Market Friday 4-8PM

Its been a great season, but it is time for the Lilburn Farmers Market to come to an end. The final market will be this Friday, August 26th from 4PM to 8PM. Come on out to Main Street and enjoy all there is for this wonderful market to offer.

Here is what you need to look forward to at the Sugar Bear Sweetery Booth:

  • Mini Pies: This week there will be peach, veggie pot pie and chicken pot pie. Get a few extra to store in the freezer for those cravings down the road!
  • Cookies: brown sugar cookies, chocolate chip cookies, M&Ms cookies, oatmeal cream pies.
  • Brownie Bites
  • S'mores!!! Brown sugar cookies + homemade marshmallows + milk or dark chocolate + a creme brulee torch = a great take on the campfire classic!
  • I will also have some of my pimento cheese available for those who have been asking for its return!

Friday, August 12, 2011

Crush Fest 2011

Crush Fest this September 3rd 11AM-7PM hosted by Yonah Mountain Vineyards near Cleveland, GA.

Come enjoy good wine, good food, good shopping and lots of fun!!! I will be there with cookies and cake truffles and s'mores. I look forward to seeing you then!!!

Wednesday, August 10, 2011

On the menu for this Friday's Lilburn Farmers Market:

Chicken pot pie
Chili pot pie (both vegetarian and non)
Apple pie
Brownie bites
Brown sugar cookies
Chocolate chip cookies

Oh and by special request I will also be bringing some of my pimento cheese that was such a hit two weeks ago!

I can't wait to see you there!

Tuesday, August 9, 2011

Cuban Sandwiches

I have been craving Cuban sandwiches for quite a while now, but I have not had a clue where to go here in Atlanta to satisfy that desire. So rather than keep whining about it, I decided to make my own, thanks to the King Arthur Flour recipe seen below. I mostly followed the directions, except that I cooked the pork in a slow cooker on low for 10 hours. I knew it would make the pork super tender and more flakey than roasting it, but it was the simplest option for me at the time. I am not so picky as to care if the pork was in slices or shredded.

In the end, it was a great dinner. Or dinners I should say. It made enough for three full nights for my husband and myself. I loved the bread and once I got the hang of using my cast iron skillet press, it could not have been better. It will definitely have to be a repeat meal in our household!

Pan Cubano
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons sugar
2 teaspoons salt
2 1/4 teaspoons instant or active dry yeast
4 tablespoons (2 ounces) butter; or 3 tablespoons fresh lard, cut into small pieces
1 1/4 cups (10 ounces) water

Roast Pork and Marinade
1 1/4 pounds boneless pork: roast, ribs, chops, or pork tenderloin
3 tablespoons minced garlic
3 tablespoons minced parsley
1 tablespoon paprika (preferably hot)
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lime juice 2 tablespoons light corn syrup
2 tablespoons vegetable or olive oil

Sandwich Filling
sliced roast pork
1/4 to 1/3 pound thinly sliced smoked ham
3/4 pound thinly sliced Swiss cheese
dill pickles, sliced (about 11 ounces; about 1 1/2 large "pickle barrel" pickles)
1/4 cup (2 ounces) melted butter or olive oil (1 3/4 ounces)

Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.

Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.

Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

Roasting The Pork: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.

Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425°F oven for 30 to 40 minutes, basting occasionally with the pan juices, until cooked through. Remove the pork from the oven, and cool it completely before slicing thinly.