Summer time means pie time. Free anyone? Or how about Chewy Chocolate Crumb Cake? There's also Raspberry Scuffins, an uplifting Detox Tea, Cheddar Chive Muffins, and luscious Japanese Cotton Cheesecake. It's all in the July 2014 Issue of Betterbaking.com. Don't forget my new Pinterest board for my new cookbook, The Baker's Four Seasons, http://www.pinterest.com/marcygoldman/the-bakers-four-seasons-cookbook/
Dear Baking Friends,
Happy Canada Day and Happy (almost) happy July 4th or for some, happy summer vacation time. The BB bakery never closes and it’s been exceptionally busy few weeks. The final testing for The Baker’s Four Seasons is winding down and my tester dream team are helping me wrap up the 180 recipes in the new book, complete with specialty teas in each chapter to go with the baking. Needless to say, I’ve been tasting a lot of teas in order to create new tea recipes for you both for the new book and the website.
Thanks especially to the generousity of the folks at www.Harney.com for the tea samples with which I've created some of my blends of the cookbook. A shout-out also goes to the amazing vanilla experts over at www.NielsenMassey.com and my friends at www.Boyajianinc.com. My testers, as far away as New Zealand, South Africa and Israel are also now baking with these amazing ingredients. I trust my recipes are wonderful no matter which ingredients you prefer but the pure vanilla from Nielsen Massey (I use Bourbon 2x) and the luscious pure orange (and lemon) oil from Boyajian are two of the lynch pins of my recipes. Just sayin'. I am also saying that these three particular companies (Nielsen Massey, Harney, Boyajian) as well as Clabbergirl baking powder and Saco Buttermilk have believed in me, long before BetterBaking.com (and the Internet). As a new food writer and cookbook author, I knocked on those doors first and from that first knock on, those companies have been incredibly responsive and supportive.If there's an extra something in my recipes, it's due in part to the magic of my friendship and respect with these ingredient companies.
I’ve also created yet more new recipes for The Baker's Four Seasons cookbook and some of them are making a sneak preview in this issue of BB. To make my testing time pass more sweetly, I’ve also been listening to calming piano music. Have you also discovered http://www.solopianoradio.com/? It’s appealing, original, piano music that is just there enough, without being distracting or otherwise intrusive as I mix, blend, fold, knead, frost, cut and serve all manner of fresh, new baking. (I simply can’t put on anything like Pharrel’s Happy or else I end up dancing and not baking or adding too many eggs). http://www.pinterest.com/marcygoldman/the-bakers-four-seasons-cookbook/
Pinterest Photos for The Baker's Four Seasons
As you know, or perhaps not, The Baker's Four Seasons is a black-and-white cookbook. This is so I can deliver a ton of amazing recipes and at a decent price. To do a cookbooks in colour, as a self-publishing author, is not, at least at this time, feasible. So for your eyes only, I've started a Pinterest board of the recipes in The Baker's Four Seasons. Some shots are mine, some are from my testers and the bulk (which will be uploaded soon) are the work of Toronto Photography, Ryan Szulc.
Kindle Countdown Deals for A Passion for Baking, and Love and Ordinary Things
This was scheduled earlier but is actually starting today (July lst). For 70% price reduction (and it goes up incrementally daily) head over to Kindle for the Ebook version of my first book of food and love poetry. (Apologies: the Kindle Countdown is not available to fellow Canadians). You have 112 hours to partake of this wonderful offer. Some of my poetry has appeared in the New York Times over the years and I am pleased to put it all in one published volume of my poetry works.
$19.99 BB Special
The special is over and with the new BB website construction, I don’t know when I will be offering again. I am also phasing out the pay-by-recipe function and BB will be by subscription only. I wanted to thank those that re-subscribed (or extended their memberships) and I am delighted to welcome new BB members.
Don’t forget, until I have my new site up and running, if you want to stop receiving my newsletter, send an email to firstname.lastname@example.org with the word REMOVE in the subject line. We will make sure your email is removed from our data base. Just also make sure you advise us of all email addresses you have associated with BetterBaking.com (your personal emails or work and Paypal.com emails). Some of you have asked to be removed but without the right email address, we can’t find you in the data base to be removed.
Canadian Anti-Spam Laws
With the new anti-spam laws in effect, one day soon, BB will be sending out an Opt-In email. Although those of you who receive my monthly newsletter originally did sign up or otherwise opt in, we need (for government compliance) an official opt-in. We’ll keep you posted. But if you don’t want the newsletter just use the Unsubscribe Me link.
Once the new BB site is up and running, it will be easier for me to bake and write and not have so much ‘business’ to chat about. I have so many observations lately I want to share but with the new book and website construction (and anti-spam laws!), I’ve been a bit embroiled. But just so you know, I am always thinking of you (yes, all of you) as I create, bake and write. I look forward to continued conversations with a bit more depth as life settles.
In the meanwhile, I’ve created some exceptional goodies for you to try, including Japanese Cotton Cheesecake, Cheddar Chive Muffins and a brace of teas that are well, I guess you'd call them bracing.
Author, Publisher, Master Baker
Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.