Snapshots from the kitchen

People have asked me what I call the various mustache shapes of my Gingerbread Cookies. I have pretty solid ideas of what I want to name the other two shapes, but this one? Jury's still out on this one. Names in the running so far are:

à la "Magnum PI" and Tom Sellick's sweet 'stache

The Burgundy...
à la "Ron Burgundy" of the movie Anchor Man

Three words: Super. Mario. Brothers.

What do you think? Did you scream, "YES!" to any of these, or do you have your own suggestion? I'd love to hear your thoughts...


Link Love: Canning to remember the past, welcome the future.

There was an article yesterday on the NPR website that caught my eye, Canning as a way to remember the past, welcome the future.  Although I am a baker by trade, my mother made sure that my knowledge of the Domestic Arts was well-rounded. Preserving and canning was a relatively frequent occurrence at my house, and although it can be an arduous process (at least to me), it is most certainly a gratifying one. I treasure the time spent with my Mom stooped over the stove, chatting about life while waiting for our peach jam to set.

For as long as I can remember, I've loved "jams and jellies," as my Grandmother referred to them, which is perhaps why I enjoy making my Jam Sandwich Cookies so much - another time intensive but highly gratifying and delicious task. There are few things better than a well-made jam or jar of preserves. And whether the fruit stands alone or is paired with any number of interesting variations available today, I absolutely love the process of testing/tasting preserves and thinking of ways to pair them with my own baked goods.

So, if you have a minute, I highly recommend clicking on the link above and reading this lovely article. 

Here are a few quotes from it that particularly resonated with me...

"... it's meditative. Little niggling stresses faded as I filled my bowls; the scratches I earned in the process I wore proudly as battle scars."

"At many moments during the picking and canning process, I thought about where those blackberries were destined — some would be layered into the cake I have still to bake, alternating with ribbons of homemade lemon curd. But most will go to our guests, all close friends and family, many of whom are traveling a great distance to be with us on our wedding day. As I cooked, I imagined them returning home and unpacking their jam to spread on good whole-wheat toast, stir into yogurt, drizzle over vanilla (or lemon?) ice cream. I hope each bite reminds them of California, and of how much they mean to us."
"As Indian summer waxes in Northern California and "that day" fast approaches, my old friend turned soon-to-be-husband and I have tucked away a jar of blackberry jam to eat after the berry stains have faded and the rush of the wedding has subsided.
Sometime, in February perhaps, we'll open it up. It will taste slightly bittersweet, as blackberries do when you don't add too much sugar (I tend to err on the side of less is more). We'll dip spoons straight in and remember this summer — and all the summers before when we scrambled over rocks and chased tadpoles in the pond as children. We'll congratulate each other on surviving this last mad dash and toast to our future. As long as we have jam, I think we'll do just fine."


Photo & Original Article by  Nicole Spiridakis for NPR.


Snapshots from the kitchen

The Hobart, Made in the USA. A bit larger than a Kitchen-Aid... and way more fun to use.


Prepping for The Brooklyn Flea!

Butter + Love is going to be at The Brooklyn Flea this weekend! That's right - get excited, folks. We'll be sharing a booth with the lovely ladies of Maiden Preserves. We use their tasty Orange-Bourbon Marmalade for our Orange Cardamom Shortbread, so they'll be plenty of that for you to try. (You're welcome.)

We'll also be unveiling a new menu item featuring another of their creative concoctions: Poppy Seed + Lemon Vanilla Bean Jam Sandwich Cookies. Take a gander, if you will...

These cookies have a really delicate and delicious flavor and are oh so soft. Lemons, poppy seeds, vanilla beans, oh my! 

So, please do stop by our booth and say hi. We're so, so excited to be a part of one of my personal favorite things about Brooklyn - The Flea...


Purveyors: Brooklyn Victory Garden

This week we're adding one close to home - keeping the love in Fort Greene at Brooklyn Victory Garden!

When I first dropped off a Sample Box at this charming addition to the ever-gentrifying Fulton Street, I was immediately taken with the ease and friendliness of the manager, Dawne. Although I had heard great things about the shop, I hadn't actually been in the store before that, but five minutes into chatting with her I knew I wanted this shop to be a home for my Bits of Baked Goodness. It's a warm, inviting store full of delicious gourmet goods - what's not to love about that? My desire to be a part of it only increased after a phone call with the owner, Tess, who was equally friendly and warm - two qualities this Midwesterner always appreciates in a New Yorker! At the end of that conversation we had decided we were going to make it happen, and we did.

All that to say - we're happy to be there along with a slew of other fantastic, Brooklyn made products. So whether you're wandering about Clinton Hill or make a special trip just because, do stop in and say hello! Pick up your Butter + Love fix and tell them we sent you...


Snapshots from the kitchen

"This shortbread is like crack." 
Quote from Suze, our awesome intern/life saver/"Jill of all Trades"

Our Orange Cardamom Shortbread is available at Greene Grape Annex and Stinky Bklyn
Get some & get hooked!