Press!!

*** The night before this went to print I found out that I'll no longer be selling the goods at the Pantigo Farm Co. stand. They will still be at the Maidstone Club on the weekends, and stay tuned for where to find out where else they may be found, or call for an order :) Thanks for all the support!!***

East Hampton Star: News For Foodies Column by Joanne Pilgrim

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.

Kind words

Thank you Jan for some kind words.

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!

WONDER BUNS!

These are Wonder Buns. They were my very 1st gluten free baking extravaganza. I got the recipe out of the Babycakes gluten free AND vegan cookbook. I had heard of the Babycakes bakery years ago, when i came across a video they had made celebrating one of their cook books. The name (babycakes is a word I have used for years and years when talking to the ones I love) along with this video (who wouldn't want to try her stuff after watching her shake!) and I couldn't wait to try it. Erin McKenna is the founder and she seems to be lovely. This book has donuts on the cover! I thought about donuts almost immediately after finding out I had to go gluten free. I have yet to make me some donuts, just have to go and buy the pans to make them special.
Maybe the next post?

Only one picture to go with these Buns O Wonder. I was just in a rush to see how these would come out. More pictures!!!!

If anyone knows of the amazing Tenacious D. (I do love them.), Wonder Boy is a good song to be stuck in your head while baking the Wonder Buns. Later Gaters.

Hiatus No Mo

Hello All!!! It has been almost a year now since I last blogged anything. April actually marks the year, and today is March 31st booya!
The events that caused the hiatus previously mentioned were due to some medical crap that is still going on, and yet to find the cause of, but whatever, I'm gonna write. The medical crap consists first of a diagnosis of Multiple Sclerosis. I'm currently on the meds for it, but I'm going to try to get out of this. It's my belief that I don't have it. I'll let you know.
The other medical crap is what's really been hindering my baking and everything else. They call it Cyclic Vomiting Syndrome, and you can guess what this entails. Which seems to me to be a bullshit name for something they know nothing about. Starting back in May 2010, I have been getting sick at least once a month. Test after test after test, no answers yet, but I do feel it getting close. One thing they recently began to think (more tests pending) is that it may be Celiac Disease. Which would be an easy answer, a food thing to not eat. But, oh it'll be a hard one too... Baking!
All these things have made it a difficult year. But I think it's also what is going to make a happier Caitlin in the end. I quit my restaurant job and I'm focusing on the things I always wanted to do for a living. Photography and baking. Caitlin Baringer Photography. and Cait's Baked, welcome...

Hiatus

To the people that are following, I have been on a Hiatus as you can tell. It was unplanned, and it will not last forever. Stuff has been going on, and we will all be filled in soon. Answers will be come. Soon we hope. Keep on staying tuned...

Monkey Balls! (I mean bread, Monkey Bread)

Wow, I have not proved myself to be much of a blogger of late. I plan on being better, just so ya know. To make it up to all of you, I made Monkey Balls! No it's bread, no it's balls! It's bread in the shape of balls with the taste of scumptious cinnamon buns. I had never heard of these till my lovely Jennifer brought it to my attention and Oh WOW are they good! She sent me the link to the recipe on the awesome smitten kitchen website, which I highly recommend. Thank you Yen! I wish I had taken pictures of us eating them, just set out on the table with forks. Pick the balls off one at a time and enjoy. You can drizzle the cream cheese glaze over the top, or have it on the side and dip'em in! They prove to be a hit for all. So, make some bread, shape it into balls, dip all the balls in some butter, sugar and cinnamon, rise and rise again, bake and partake. Dribble dribble slurp slurp.

Serves a lot.

Dough
4 tbsp. (1/2 stick) unsalted butter (divided- 2 tbsp. softened, 2 tbsp. melted)
1 cup milk, warm (about 110 degrees)
1/3 cup water, warm (about 110 degrees also)
1/4 cup granulated sugar
1 package (or 2 1/4 tsp. of rapid rise, instant or bread machine yeast)
3 1/4 cups all purpose flour, plus extra for work surface
2 tsp. table salt


Brown Sugar Coating
1 cup packed light brown sugar
2 tsp. ground cinnamon
8 tbsp. unsalted butter, melted (1 stick)

Cream Cheese Glaze
3 oz. cream cheese, softened
3 tbsp. powdered sugar, plus more if needed
2 tbsp. milk, plus extra if needed
1/4 tsp. vanilla extract

Make sure the oven rack is in the middle or middle-lower position. Heat the oven to 200 degrees, and once it hits 200, turn it off and keep the door closed. Grease the Bundt pan with 2 tablespoons (or less) of butter and put it aside.

In a bowl, mix together the milk, water, melted butter, yeast and sugar.

To make the dough with a standing mixer, use the hook attachment. First, mix the flour and salt together. Then, turn the machine to the low setting and slowly add the milk mixture. When the dough comes together, turn the machine to the medium-high setting and mix till the dough is smooth and shiny, about 6-7 minutes. If the dough is too sticky to come together, add flour a tablespoon at a time. Turn the dough onto a lightly floured surface and gently knead into a smooth, round ball.

To make the dough by hand, mix the flour and salt in a large bowl. Dig a small hole-type of well into the flour and slowly pour the milk mixture in. Using a wooden spoon, stir the milk and flour together till it becomes a hard-to-stir sticky dough. Turn the dough out onto a lightly floured surface and begin to knead it all back together. Knead until it's smooth and shiny, about 10 minutes. Shape the dough into a ball and keep on going...

Coat a large mixing bowl with your choice of lubricant, nonstick cooking spray, or a tablespoon of neutral oil. I just used more butter. Put the dough in the bowl and lubricate it with more cooking spray, oil or butter. Cover the bowl tightly with plastic wrap and place in the warm, and turned off, oven to let it rise till it's doubled in size, for about an hour.

Flip the dough out of the bowl and onto a floured surface.

Pat gently into an 8 inch square.

Using a kitchen tool of some sort (I used a simple butter knife) cut the dough into 64 squares, to become balls in the next step. Before you do this, now is a good time to melt the butter and let it cool for the dipping process.

You'll want to separate the pieces right away, otherwise they'll band back together, re-conjoin to become one big piece of dough once more.

Ball up the dough (by rolling around in the palms of your hands) and submerge in the melted butter. A fork made this much easier.

Still using the fork (unless you don't wanna) roll the balls in the sugar/cinnamon mixture.

Place the butter covered, sugar/cinnamon covered balls in the greased up Bundt pan in a non-uniform, staggered non-pattern.

Cover the Bundt pan tightly with plastic wrap, and put it in the turned-off oven to let it rise once again. Give it about 50-70 minutes to rise, till the bread balls are puffed up and have risen to about 1-2 inches from the top of the pan.

Bake the Monkey Balls at 350 degrees for about 30-35 minutes, until they are brown in color and the sugar has caramelized (slurp). They may or may not bubble, mine never did, but were just so good! Excuse me while I get some water, for I am now salivating...

After baking, let the bread cool in the pan for about 5 minutes. The recipe on smitten kitchen says not to leave it in the pan for more than 5 minutes as you'll have a hard time getting it out. I found that it needed a few more minutes, maybe 7 or 8 to cool, so it would all come out in one piece. The following photo is what happened when it didn't come out in one piece. Still amazingly delicious, just not as attractive.

The next couple photos is when it came out all in one piece, beautifully.

And the glaze...

Beat the cream cheese with the powdered sugar till it's smooth and light. Add the milk and vanilla, which amounts can be adjusted as you please to make the texture thin enough to dribble down the sides, yet thick enough so it stay stuck to the Monkey Balls.

YUM!