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In my current work-in-progress, there is a combination coffee shop/cafe/book store etc…which is the meeting place for this small town.
I want this place to have some kind of specialty baked good, something that they’re known for. At first I thought of oatmeal applesauce bread. I found this great recipe on the internet: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_0bb9c669-6b14-53a7-876a-7dd4cc4856a1.html
But then, I thought no, I’d like something other than bread (no matter how good of bread it is)….I started thinking about coffee cake….I considered perhaps coffee cake made with a touch of brandy. But maybe the specialty shouldn’t be coffee cake at all…or maybe it should. Can you tell I’m floundering? 
That’s where you come in. I’m giving away two books this week, drawn from everyone who comments and suggests a specialty I might use in this boo. And if you include a link to the recipe you get entered into the drawing twice.
I can’t wait to hear your suggestions. And please know I really appreciate your help!
Filed in: Jaunty Post
Aug 21st
2010
7:22 am
Virginia C Said:
Hi, Cindy! I couldn’t resist commenting–”Brownies are the Bomb”! There are endless varieties of brownies, and you could feature a “Brownie of the Week”–and sell great coffee to go with them. That’s an unbeatable combo!
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Aug 21st
2010
8:06 am
kris Said:
what about cupcakes? aren’t specialty cupcakes all the rage now? you could make up a thousand different varieties.
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Aug 21st
2010
8:52 am
Shana Said:
I can be of no help, I’m afraid. I do like the cupcake idea.
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Aug 21st
2010
9:15 am
Margo Maguire Said:
Cinnamon rolls. I only say that because I’m sitting here with a cup of coffee and absolutely no carbs to go with it…
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Aug 21st
2010
10:07 am
Emily McKay Said:
Cupcakes are all the rage. But so are specialty doughnuts. There’s a place in NY (according to an episode of Throw Down with Bobby Flay) that has all these fancy cake doughnuts, like Tres Leche and Pina Colada.
Of course, I am always a fan of the coffee/brownie combo. There’s a place here in Austin who does all kinds of crazy brownie flavors like Chipotle (very yummy), or Rose, or Lavender.
If you do go the coffee cake route, you could do an orange cranberry coffee cake. Or maybe …. hmm, I should stop there. I clearly am a little too obsessed with food.
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Aug 21st
2010
10:07 am
Christi Said:
The best baked good I have ever had I can only find in St. Louis and it’s called ‘gooey butter cake’ and it is amazing! There are recipes on the web but there is nothing like gooey butter cake just made from the bakery. yummy! In fact I have two in my freezer right now from my last trip down to see our families… really should not have thought of that, ha! It actually started out as an accident made by a baker but he sold it anyway, it was so popular that years later it is still sold in every bakery down there.
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Aug 21st
2010
10:40 am
eap Said:
I vote for cupcakes too.
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Aug 21st
2010
11:11 am
Karen H in NC Said:
I vote for a coffee cake. I have a recipe called ‘Aunt Mary’s Coffee Cake’. It’s a recipe that goes back in my mother’s family probably to the late 1800′s or early 1900′s. It’s a yeast dough flavored primarily with cardamom and covered with a cinnamon-nut struesel topping. Absolutely the BEST coffee cake….ever! Another idea would be to offer Tea Rings with assorted fruit & nut fillings.
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Aug 21st
2010
11:11 am
runner10 Said:
How about a nice, warm slice of rum cake?!!
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Aug 21st
2010
11:34 am
Cindy Kirk Said:
My mind is whirling….so many good suggestions! I read one and I think, yes, that’s what I’ll do…then I read another comment and I think, I love that idea.
Now I’m thinking of untilizing more than one of these suggestions….so please keep the comments coming!
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Aug 21st
2010
11:41 am
Emily McKay Said:
Ah Karen, don’t lead us on like that! If this is the best coffee cake you’ve ever had, you really need to share the recipe with us!
In fact, I’m hosting a get together for writers next weekend and could use a good coffee cake.
Emily
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Aug 21st
2010
12:52 pm
chey Said:
How about whipped shortbread?
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Aug 21st
2010
1:26 pm
Mary M Said:
Maybe ginger scones? I think walking into a cafe with the scent of ginger would be lovely. I can’t say I’ve ever baked ginger scones but I found a recipe at http://www.epicurious.com/recipes/food/views. You could offer the option of dark chocolate on top. It would also be fun to name your baked goods after characters in the town you create. I’m wishing I could go this cafe:)
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Aug 21st
2010
3:43 pm
kris Said:
ooooh, scones…awesome idea (and the part about naming it after people). epicurious has some great recipes, too. my favorite scones are made with black currants. yum.
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Aug 21st
2010
3:59 pm
Cindy Kirk Said:
Yum…all these suggestions are making me hungry. lol
I’m now thinking of trying to incorporated all these suggestions. How ’bout to-die-for cinnamon rolls and scones and specialty doughnuts in the morning, afternoon treats of cupcakes, brownies, tea rings and shortbreads, assorted cakes (like the rum one and gooey butter one)…okay, okay, I know I can’t have them all, but I WANT them all.
Keep the suggestions coming.
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Aug 21st
2010
5:15 pm
catslady Said:
I am going to suggest bread pudding – there’s lots of kinds (even pineapple) but here is a link to a more traditional recipe: http://allrecipes.com/Recipe/Grammas-Apple-Bread-Pudding/Detail.aspx
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Aug 21st
2010
8:13 pm
Kristan Higgins Said:
I recommend all of the above with whipped cream.
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Aug 21st
2010
11:45 pm
Kris Kennedy Said:
Cindy~
Hmmm…is this one too simple for your bakery’s ‘specialty’ baked good: Butterscotch Sticky Bins
I recall eating these as a kid, but don’t have a recipe, so I stole a few. I’d actually forgotten about these for years until just now. I haven’t made any of these recipes yet. Hope they’re good!
OPTION #1
(Good for overnight)
http://www.cooks.com/rec/view/0,184,158184-233194,00.html
OPTION #2
http://www.ifood.tv/recipe/butterscotch_sticky_buns
OPTION #3
A more complicated (or at least time consuming) one: http://www.foodandwine.com/recipes/butterscotch-sticky-buns
She makes her own dough. I’m sure it’s better (for the ambitious sort)
Kris
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Aug 22nd
2010
2:19 am
Nancy Robards Thompson Said:
Today, I happened across a recipe for “Honey Peach Upside Down Cake.” Doesn’t that sound delicious?
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Aug 22nd
2010
2:21 am
kh Said:
all good i am not much or a cook i just eat lol
good luck
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Aug 22nd
2010
2:54 am
Kirsten Said:
I really like a Sour Cream Cherry Pie. A slice of pie has the advantage that you have to sit down at the coffee shop/cafe/book store/ etc to enjoy it. You can’t really take it on the go. And so you get to meet your neighbors and friends there and chat.
Never made this recipe but when I saw it online I wanted to try it:
http://www.cooks.com/rec/view/0,1637,147169-255204,00.html
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Aug 22nd
2010
7:30 am
Laurie G Said:
A huge specialty hit here in Wisconsin is Racine’s Danish Kringle!! Larson’s Bakery YUMMY!
BARS!!
S’MORE BARS
Ingredients
* 1/2 cup butter, softened * 3/4 cup sugar * 1 egg * 1 teaspoon vanilla extract * 1-1/3 cups all-purpose flour * 3/4 cup graham cracker crumbs * 1 teaspoon baking powder * 1/8 teaspoon salt * 5 milk chocolate candy bars (1.55 ounces each) * 1 cup marshmallow creme
Directions
* In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
* Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
* Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.
BROWNIE MALLOW BARS
Ingredients
* 1 package fudge brownie mix (13-inch x 9-inch pan size) I used Betty Crocker. * 1 package (10-1/2 ounces) miniature marshmallows * 2 cups (12 ounces) semisweet chocolate chips * 1 cup peanut butter * 1 tablespoon butter * 1-1/2 cups crisp rice cereal
Directions
* Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack.
* In a saucepan, combine the chocolate chips, peanut butter and butter. Cook and stir over low heat until smooth. Remove from the heat; stir in cereal. Spread over brownies. Refrigerate for 1-2 hours or until firm before cutting. Yield: 2-1/2 dozen.
HUNGARIAN STRAWBERRY PASTRY BARS
Ingredients
* 5 cups all-purpose flour * 1 cup plus 3 tablespoons sugar, divided * 4 teaspoons baking powder * 2 teaspoons baking soda * 1/8 teaspoon salt * 1-1/4 cups shortening * 4 egg yolks * 1/2 cup sour cream * 1/4 cup water * 1 teaspoon vanilla extract * 2-1/2 cups chopped walnuts, divided * 1 jar (18 ounces) seedless strawberry jam
Directions
* In a large bowl, combine the flour, 1 cup sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. In a bowl, whisk the egg yolks, sour cream, water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into thirds. Chill for 30 minutes.
* Between two large sheets of waxed paper, roll out one portion of dough into a 15-in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1-1/4 cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15-in. x 10-in. rectangle; place over walnuts. Spread with jam; sprinkle with remaining walnuts and sugar.
* Roll out remaining pastry; cut into strips. Arrange in a crisscross pattern over filling. Trim and seal edges. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
OLD FASHIONED PEANUT BUTTER SQUARES
INGREDIENTS:
2 cups crushed graham crackers ( do an extra 1/4 to 1/2 cup for extra crunch) 2 cups powdered sugar 2 cups peanut butter 1 cup melted margarine or butter 1 Lg. Package of Choc. Chips
Mix first four ingredients in a greased 9 X 13 pan. Melt choc. chips and spread over the top of the mixture. Refrigerate. Cut into squares.
CHOCOLATE COCONUT PECAN BROWNIES
First,you take a regular brownie mix and prepare the batter according to package instructions. Pour half the mixture into a 9X9 inch baking pan. Next–and here’s where the magic really happens–you spread a generous helping of Duncan Hines Coconut Pecan Cake Frosting over your first layer of brownie batter. (It helps if you warm it in the microwave first.) And then you simply top it with the rest of the brownie batter and bake it at 350 for 25-30 minutes.
Ooey-Gooey Turtle Bars from Pillsbury.com
Ingredients
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies 1 bag (12 oz) semisweet chocolate chips (2 cups) 3 cups Fisher Chef’s Naturals Chopped Pecans 1/2 cup LAND O LAKES Butter 1/2 cup packed light brown sugar 1 jar (12.25 oz) SMUCKER’s Carmamel Ice Cream Topping 1 cup graham cracker crumbs (16 squares)
Directions
1. Heat oven to 350 degrees F (325 for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13 x 9-inch pan.
2. Sprinkle 1 cup of chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In a 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly.
4. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
5. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted.
Cool on cooling rack 30 minutes; loosen sides from pan, but DO NOT CUT. Cool completely, about 3 HOURS LONGER. (For firmer bars, let stand an additional 2 hours.) For bars, cut into six rows by four rows.
High Altitute (3500-6500 feet): Bake 27-34 minutes. Found at Pillsbury.com
OATMEAL CARMELITAS
~ Crust ~ 2 cups all-purpose flour 2 cups quick-cooking rolled oats 1 1/2 cups firmly packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups margarine or butter, softened
~ Filling ~ 1 (12 1/2 ounce) jar caramel ice cream topping (1 cup) 3 tablespoons all-purpose flour 1 (6 ounce) package semi-sweet chocolate chips (1 cup) 1/2 cup chopped nuts (optional!)
Heat oven to 350*. Grease 13×9 inch pan.
In large bowl, blend all crust ingredients at low speed until crumbly. Press half of crumb mixture, about 3 cups, in bottom of greased pan. Reserve and set aside remaining crumb mixture for topping. Bake at 350* for 10 minutes.
Meanwhile, in small bowl combine caramel topping and 3 tbsp. flour; set aside.
Once the bottom crust is out of the oven, sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture then sprinkle with reserved crumb mixture on top.
Return to oven and bake an additional 18 to 22 minutes or until golden brown. Cool completely. Refrigerate 1 to 2 hours or until filling is set. Cut into bars and enjoy!
Another idea would be cookies! Chocolate chip, oatmeal choc chip, peanut butter choc chip
Mini cheesecakes!
MINI CHEESE CAKES
8 oz Neufschatel cream cheese 1/4 cup sugar 1 tsp vanilla 1 egg 1/4 cup sour cream 24 low fat Nilla wafers
Turn the over to 325 degrees. Mix the cream cheese, sugar, and vanilla until smooth. Add the egg and mix well. Add the sour cream and mix well. Place one Nilla wafer each in the 24 mini-muffin liners. Place the cheesecake mixture on top of the wafer (I use an ordinary teaspoon to do this). Bake for 18-20 minutes.
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Aug 22nd
2010
8:07 am
Karen H in NC Said:
OK Ladies, here’s the recipe for Aunt Mary’s Coffee Cake. If anyone tries it, I hope you will enjoy it. If you have questions, you can email me at byrd_luvr at hotmail dot com
Aunt Mary’s Coffee Cake
Cake Ingredients:
1 ½ cup milk
2 Tbsp unsalted butter
2 tsp salt
1 cup sugar
½ water, luke-warm, about 105°F.
1 pkg Dry Yeast
3 large eggs, slightly beaten
4 ½ cup all-purpose flour
½ tsp cardamom
Topping Ingredients:
¾ cup brown sugar
5 Tbsp flour
3 Tbsp butter
½ cup chopped nuts, walnuts or pecans
Directions:
1. Grease a 9” X 13” baking pan (dark non-stick or glass is best), set aside
2. Scald milk; add butter, salt and sugar; mix to dissolve sugar; set aside to cool
3. Dissolve yeast in warm water; add beaten egg and add to cooled milk mixture.
4. Place flour and cardamom in a large bowl; add combined liquid mixture to flour; using a large wooden spoon, stir gently by hand to combine and then beat until smooth.
5. Cover bowl with towel, set in warm (not hot) place to rise until doubled in bulk; beat down; cover and let rise again until doubled in bulk.
6. Meanwhile, prepare topping ingredients and preheat oven to 350°F
7. Beat down, pour into prepared pan; sprinkle top of cake with streusel topping; cover pan with towel; let rise to top of pan.
8. Bake in preheated oven for 30 minutes.
9. Best when served warm with ice cream or whipped cream, if desired.
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Aug 22nd
2010
2:43 pm
Jane Said:
I love coffee cake, but I’m always in the mood for some Belgian waffles.
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Aug 22nd
2010
10:03 pm
Cindy Kirk Said:
Laurie G, Mary M and Karen H….you’re my winners this week!
Please email me your address through my website.
Thanks to you all for your input. I still haven’t decided which way to go…but at least now I have a lot of options to consider.
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Aug 23rd
2010
7:36 am
Karen H in NC Said:
Hi Cindy,
Thanks for drawing my name out of that hat! I have sent you email with my mailing info. Congratulations to the other winners!
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Aug 23rd
2010
12:30 pm
Gail C. Said:
Lots of great ideas. Cindy just remember it everything is better with whipped cream and chocolate!.
Karen H., thanks for sharing the recipe!
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Aug 25th
2010
7:29 am
Laurie G Said:
Thank you!
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