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2014 Cool Stuff for People

6 Dec

I realized recently that I know a lot of amazing people who create things like books and products and experiences. I want to share of the amazing things they have created with you. When I put the call out for my colleagues and friends to remind me what they have been doing I was flooded with ideas for my Local-ish Holiday Gift Guide but I couldn’t add every item so if you have an amazing friend who makes cool food related stuff please add them in the comments below. I believe in sharing the love!  Of course a few of these goodies come from me and my husband and our crazy projects!
I have no shame!

Be on the look out for my Gingerbread House Cookbook Kit in 2016~

Happy holidays to you!

ox, Jennifer
Pretty Little Baking Kit Jennifer Carden Author / Matthew Carden Photography – My latest project this adorable kit of petite cakes to make and give.
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The Toddler Cafe Jennifer Carden Author / Matthew Carden Photography – An oldie but a goodie, getting your kids to eat more foods the fun way

These books below are all projects from Matthew Carden Photography/Jennifer Carden Food Styling / Author Lara Starr
Wookiee Pies, Clone Scones and other Galactic Goodies Comes with Yoda, Darth Vader, and R2-D2–shaped cookie cutters to create 30 sweet and savory treats!

Ice Sabers 30 Chilled Treats Using the Force of Your Freezer

 

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Chef Olivia Cookbook and Cookie Cutters Kit

 

 

 

 

 

The Very Hungry Caterpillar Cookie Cutter Cookbook

 

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Featuring Eric Carle’s The Very Hungry Caterpillar™, this cookbook contains 25 delicious recipes as well as 3 shaped cookie cutters: the beloved caterpillar, a circle for the caterpillar to crawl through, and the beautiful butterfly. Recipes range from breakfast and snacks to beverages and sweets. Perfect for everyday fun as well as book-themed parties, very hungry kids will rejoice in cooking and eating as well as immersing themselves in the world of their favorite characters.

 

 

 

Giving Thanks Poems, Prayers, and Praise Songs of Thanksgiving illuminated with the exquisite illustrations of cut-paper artist Pamela Dalton, this picture book offers a stunningly beautiful photos by Matthew Carden 
World of Doughnuts by Stephanie Rosenbaum Who doesn’t love a doughnut? With 50 mouth-wateringly delicious recipes from around the globe, these sweet treats are universally loved no matter where you go. 
Whoopie Pies Amy Treadwell s it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats.
Sodium Girl Cookbook Jessica Goldman Foung – Hilariously funny gal who can teach you how to eliminate salt from your diet.

How about a subscription to…

Edible Marin Wine Country Contributors Jennifer Carden and Matthew Carden

or a gift certificate for a local culinary tour with

West Marin Food and Farm Tours with Elizabeth Anne Hill see what is amazing right around the corner.

Or a very local visit to

Super Fresh Gallery ART ART ART Food art is where it’s at and we carry photography, painting and much more including all the cookbooks mentioned above by Matthew and Jennifer (that’s us) purchase online 

Heidrun Meadery in Point Reyes for a glass of Mead!

Teeny Cake Seriously the best cupcakes around Marin.

Trek Winery began as a family owned and operated winery in 2007 after years experience in the wine business and amateur winemaking. Opening its first public tasting room in September 2012 in Downtown Novato, Trek Winery has become a premier venue for live entertainment including professional stand up comedy and live music, as well as a venue for private gatherings, weddings, and other large events. As Trek continues to serve the greater Marin community by making excellent wine at an affordable price, we invite you to take the first step and experience the adventure that is Trek Wine!

 Orion’s Kitchen A caterer for your next party, Orion’s Kitchen offers a wide range of personalized culinary services including event catering, one-on-one or group instruction, and an on-demand market place.

 

 

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Fantastic Food Jewelery by Carrie Tilly at our Square shop!
The Warm Kitchen Cookbook Amy Benigno Fothergill Amy’s book is a fantastic guide for Gluten free goodies of all kinds!

Vinaigrettes and Other Dressings Michele Anna Jordan  Radio host, writer, chef  
In Jennies Kitchen fab culinary shop and recipes too to make cooking simple

Cooking for Isaiah Sylvana Nardone New Gluten free flour blends born out of the need to cook for her son
Erika Lenkert Just came out with a beautiful, very cool quarterly magazine, GFF (Gluten Free Forever)
Trick Dog Treats  Liz Smith -Wholesome tasty treats for your dog

The Foobler Dog treat dispenser for when you have to leave your pet alone

Natures Habit Granola Matthew Carden and Jennifer Carden produced the labels and recipes for this yummy snack.
Hive Napa Julia Scanell Hive Napa is a passionate creative/culinary resource to the food and wine industry, offering savvy, appropriate packaging design; honest, down-to-earth recipe development; and inspired cookbook design solutions.
Barn Raiser Eileen Gorden – From healthy and artisanal foods to community kitchens and organic farms, when we put our collective support behind these innovators, we create a healthy food future for us all. Crowd funding for the food world!
Rancho Gordo Steve Sando features glorious heirloom bean varieties, corn, rice and herbs and spices

Melt the Art of Macaroni and Cheese Melt isn’t your average mac and cheese cookbook. I’m cooking withreal cheeses here, combining nostalgia of the old-school dish with high-quality ingredients to produce recipes that are both classic and chic. In Melt, you’ll find dishes that comfort and intrigue.

Whole Spice Company kosher artesian freshly ground in house spices certified Kosher

The Veggie Queen  Author, Chef Jill Nussinow is a cookbook author and Pressure cooker expert!

Parini’s Chocolate Cakes These gluten-free cakes are truly flourless and loved by all, even those who are free to eat gluten.
They are made from four locally sourced, organic ingredients (chocolate, butter, eggs and cream) and contain no added sugar.
Flavors: Chocolate, White Chocolate, Chocolate Espresso, Chocolate Peppermint and White Chocolate Peppermint.
Sizes: 9-inch ($45), 6-inch ($25) and Minis (sold by the dozen for $30).
Can be picked up in San Rafael. Contact information: Christine at 415.306.4796 or christineparini@me.com

Puffy Pumpkin Pinwheels

23 Nov

Do you need an appetizer in a pinch? These will get gobbled up at any Thanksgiving gathering! Slice them frozen and bake them off at the party or make just as you are heading out so they stay warm, best eaten warm.

Also for a cute and speedy floral arrangement, hollow out a mini pumpkin, line with foil. Add a few florets and there you have it!

1 can pumpkin purée
1 8oz package cream cheese, softened (fat-free or light is okay)
2 sheets puff pastry, thawed but still cold (see note)
2 Tbsp. all-purpose seasoning blend see below*
Salt and pepper, optional
1/2 cup grated Parmesan cheese
1 egg
1 Tbsp. water

Directions

Preheat oven to 400° F Line a cookie sheet with parchment or non stick foil.

In a medium bowl, stir together the pumpkin purée and cream cheese, set aside.

Unwrap puff pastry , if it comes rolled in parchment just un roll it on the parchment or place on a clean, lightly floured counter or work surface.

Spread pumpkin and cream cheese mixture over the puff pastry, leaving a half-inch margin on all sides.

Sprinkle seasoning blend evenly over the top.

Sprinkle with a small amount of salt.

Evenly sprinkle Parmesan cheese over the top.

Roll up the puff pastry in an as-tightly-wound cylinder (log) as possible.
Wrap log with plastic wrap and freeze until almost frozen.

Unwrap log with a very sharp knife slice the log into 12 equal-size pieces. Let thaw on cookies sheet until very cold but not totally frozen.

In a small bowl, lightly beat together the egg and water to create an egg-wash. Brush egg-wash over pastry slices, distribute evenly until it’s gone.

Bake for about 20-30 minutes, or until puffs are golden, puffed, set and done.

Allow puffs to cool in pan for about 5 to 10 minutes before removing. Serve immediately.

*All purpose seasoning
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon sage
1 teaspoon black pepper

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Happy 2014!!

31 Dec

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Hoping 2014 will bring everything you wish for

Gluten Free Gingerbread Cookies

23 Dec

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I just started working on a Gingerbread cookbook and Kit, something I have always wanted to do.  I want to have a great alternative Gluten Free dough. This is one of my first attempts, it’s a modified version I have used in the past. I just love it. It works fantastically for cookies, they hold their shape. I haven’t tried a whole house from this dough yet but as for cookies it is perfect. I used Cup 4 Cup flour from Whole Foods it has xanthum gum added already.
Pair these with my delicious almond milk for an allergy free treat.

Gluten Free Gingerbread Dough

Combine the following dry ingredients in a bowl and set them aside:

2 1/4 cups All-Purpose gluten free flour (with xanthum gum added)
Or
2 1/4 cups All-Purpose gluten free flour plus a 1/2 teaspoon xanthum gum)
Or
(I used 1 1/4 cups Cup for Cup flour plus a pinch of xanthum gum)
1 cup cashew meal (Trader Joe’s now has cashew meal)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch salt

6 tbs butter, softened
1/2 cup brown sugar

1 large egg
1/2 cup molasses
1 teaspoon vanilla

Add
softened butter and brown sugar in the bowl of your mixer beat on medium speed until
very light and fluffy.
Add egg, molasses and vanilla, and beat briefly on medium-low speed. You don’t want to incorporate too much air in them, they hold their shape better the less you beat them.
Add dry ingredients, mix until just incorporated

The dough will be soft but will firm up once it’s chilled. Divide the dough into two equal pieces and wrap them separately in plastic, then flatten each package into a disk for easier rolling. Chill for at least 2 hours, or overnight for best results.
When you’re ready to roll and cut the dough, remove it from the refrigerator and preheat your oven to 350°F.
Roll the dough about 1/4″ thick and use the gluten free flour to help the dough release. Choose the cutters and cut  your cookies, transfer to a foil or parchment lined cookie sheet.
Bake the cookies for 10 minutes. They’ll firm up on the edges, but should still be soft in the middle. Cool completely before decorating.

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More Than You Ever Wanted to Know About Pumpkin Pie

27 Nov

It’s time….pie time! Here is a cute little info graphic all about pie. Have a wonderful holiday season!

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Plums Plums Plums

9 Aug


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We have a tree that won’t quit….even though we lost an enormous branch last year due to too much weight, it still produces like crazy. The plums have gotten larger and better every season, I don’t even like plums and I eat these. Sometimes we make jam but mostly we give huge bags away. We give them away to be transformed in to jams, jellies, cakes and anything else one can imagine.
This year we decided instead of tossing the remaining plums in the compost we would make Brandy. I took a few recipes for Northern European plum liquor and a traditional Italian recipe and mashed them together.
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20130714-213438.jpgIt’s so easy, although we won’t know if it turns out for another 2 months, I’ll be sure to let you know. We usually make Nocino but our walnut harvest looks sparse this year. I want to leave as many nuts on the tree as I can. Nocino is made from green walnuts harvested early in July, If I pick them now I wouldn’t have many mature nuts left in September.  Last year I canned 40 pounds of cherries but we ended up eating them this year. So before summer ended I wanted to make something, and plums we have!  We will bottle it up, create a cute label and hand it out for holiday time.
We always gets the kids(s) involved, I let them put the sugar in and stir this time, and they were thrilled!

 

 

 

Plum Brandy

Make sure to sterilize your jar and spoon with boiling water.

The natural yeast on the fruit will act as a fermentation starter.

5 lbs washed plums, red or yellow, cut, pits removed
1 liter vodka
4 cups brandy or rum
5 lbs sugar

Put it all in a large jar and stir.
Let sit room temperature for 8 weeks. Covered or with a cheese cloth over it. I am alternating between the two. 
strain, drink.

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Who doesn’t love ice cream?

8 Jul

 

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Yes was the answer….when Tillamook wants to send you free ice cream you just say yes!
Before the Fourth of July a large box arrived on our porch, full of ice cream! I knew that I was going to give it away at the parade but we couldn’t resist getting in to it the very night it arrived.
We got, strawberry, marionberry pie (my fave), s’mores, chocolate peanut butter, mud slide (my other fave) and vanilla. Luckily I have two freezers or this large delivery would have been an issue!
Yes, the truth is that we chipped away at it for a few days, we just couldn’t help ourselves.

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On the fourth, I set up outside our art gallery and started scooping, it as about 99 degrees out, I scooped fast. I yelled out “free ice cream” and it worked, I had a bit of a line but managed to give it all away. One man took what was left in the bottom of one of the gallons and added all the flavors right in to the container.  It put a smile on everyone’s faces, ice cream just does that. You can’t help but love this happy food, especially when you can get all six flavors from some stranger in the street, for free.
I don’t really buy ice cream and wouldn’t have thought about Tillamook but I have to tell you, this stuff is really good. It’s creamy and not too dense, not to airy, just right. Some companies have more over run than others (that’s ice cream lingo for air added when mixing) this one got it right. I would buy this again for sure. Thanks ice cream fairy for delivering this to us and letting us put smiles on other people’s faces.

Tillamook has a contest going until July 16 th, get in on the action here!

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