Monday, April 7, 2008

Homeless Bakers

Yes, I'm afraid to admit that we are still homeless bakers. While we started working on the legalities of getting a personal home qualified as a home processing food facility, we have come to realize that our baked goods are so delicious that a home kitchen will not be able to keep up with production for very long. So, as opposed to completing the three month process and investing more that $1,000, we have decided that it would probably we worth our while to rent a commercial kitchen space. We don't have any place in particular in mind, in fact, we're not even sure where to turn at this point. Any suggestions?

Here's some shameless mexican chocolate cupcakes I experimented with last night:

Mexican Chocolate Cupcakes

For the cake:

1/2 C whole wheat pastry flour
1/2 C sugar
1/2 TSP salt
1 TSP baking soda
1/4 TSP cayenne pepper
1/4 C cocoa
1 1/2 TSP vanilla
1/3 C unsweetened apple sauce
1 TBS white vinegar
1 C water

Preheat over to 350 degrees. In a large bowl, combine the flour, sugar, salt, baking soda, cayenne, and cocoa. In a separate bowl, mix the vanilla, apple sauce, vinegar and water. Add wet to dry and mix until smooth. Pour into muffin cups and bake for 20 minutes.

-for a moister texture, replace the apple sauce with canola oil

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