More Pie Art

I Love You Pie

Come Sail Away With Me Pie

Night Water Pie

Sun Pie

Pie Art

Night Sky Pie

Mini pies in jars with stars

Heart clover

Oh My Stars

Any ideas? Send me a message here, or here.

Pie In A Jar!

Strawberry Rhubarb Pie in a jar at Pantigo Farm Co.

 

 Eat it up!

Cait's Baked

Logo-Licious

This is the Cait's Baked logo, designed my my lovely lady friend in Ventura, CA, Alison Soens. She is so gooooooood! Check out her website at www.kasleberry.com

Press!

We've been exposed! Many thanks to the beautiful and talented Ms. Jessica Mackin for giving us this great page in the East Hampton Independent. Enjoy and spread the word!

Cait's Baked at Pantigo Farm Co.

This summer of 2012 is the possible beginning of a new way of life, as a professional baker! Joe and I have moved back to East Hampton, NY. The home town I never thought I'd live in again. This is a test run. I always knew I'd have to try living on the East coast again, to see if I could really enjoy it. So here we go!

This summer, I will be putting out baked goods at the Pantigo Farm Co. stand in East Hampton. The stand is run by my good friends, the very talented, hard working and newly married Sam and Hillary Lester. They have a great stand at 390 Pantigo Rd. filled with local produce, a lot of which is organic (all of which is delicious!), granola (made by Ms. Hillary Lester herself), some of the most amazing jams and jellies that Sam and Hillary specialize in and have become very well known for. Their Beachplum Jelly is what got them started and have people coming back for more and more. The Beachplum BBQ sauce is something that everyone who enjoys a good BBQ should try, and get one for their BBQ enjoying friends too. Right now, the fresh, local and in season strawberries have been put to great use in their amazing strawberry jam, which I am incorporating into Cait's Baked Peanut Butter and Jelly cookies.

The baking life has been great so far. It's hard, hard work, but luckily I love it! I want to start the food pictures again, and get this blog up and running once more. I started up a facebook page for Cait's Baked, check it out!

Here are some photos of the yummy goodness that is being sold at Pantigo Farm Co. Come on by, introduce yourself, have a sample and hang out! I hope to see everyone there!

Strawberry Rhubarb Pie made with Pantigo Farm Co.'s organic strawberries and rhubarb

Carrot Bread!!! a best seller, coming with coconut cream cheese frosting on the side. Oh My.

Peanut Butter and Jelly Cookies made with Pantigo Farm Co.'s Strawberry Jelly.

Sam and Hillary Lester

Gluten free and dairy free Snickerdoodle Cookies!

Croissants on the weekends? Whadaya think?

Fresh baked baguettes. Coming soon with fresh rosemary from the garden.

Strawberry Rhubarb muffins. With fresh strawberries and rhubarb from the Pantigo Farm Co. stand.

Sam and the newest additions to the farm! Eggs to come...

In the meantime we sell local free range eggs, also used in the baking!

Farmer Sam, getting ready to work.

Goodnight!

Brownie Cookies

The last 3 recipes I've posted, have been from the Brown Eyed Baker blog and I would love to meet this lady. She has some good stuff there.

These cookies are called what they're called for obvious reasons. They're cookies that taste and feel like brownies, with chocolate chips to melt in your mouth with every bite. SO GOOD! I've only made them this one time, and I made the dough dollops about 1-1/2 tbsps. Next time I want to refrigerate the dough before spooning it onto the baking sheets in hopes the cookies will be thicker. The consistency of the dough more batter-like as brownie batter is, which produced thinner, larger cookies. In refrigerating the dough first, I think it will make for thicker, smaller cookies. We shall see. Until then, these are friggin' awesome!




Recipe from Brown Eyed Baker

Makes about 24 larger cookies (you can adjust for size and amount as you please)

2-2/3 cups bittersweet chocolate (about 16 oz.), chopped
4 tbsp. unsalted butter, at room temp.
4 eggs
1-1/3 cups granulated sugar
1 tsp. vanilla extract
1/2 cup all purpose flour
1/2 tsp. baking powder
1 cup semisweet or bittersweet chocolate chips

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper, or use a silicone baking mat, which I've never done but I bet it's cool.




Put the chocolate and butter in a heat proof bowl (or top of a double boiler) and set it over a saucepan of barely simmering water (or bottom of a double boiler), stirring occasionally until completely melted and smooth.






In the mean time, stir together the eggs, sugar and vanilla in a medium bowl and set aside.





In a small bowl, sift together the flour and the baking powder. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all the flour in incorporated, stir in the chocolate chips.


Scoop 1-1/2 tbsps. of dough (a mediums sized cookie worth) onto prepared baking sheets.











Bake 10-12 minutes, or until they are firm on the outside. Like brownies, don't over-bake! Leave them on baking sheets till they cool completely.