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xoxo

I don’t do Valentine’s Day, but when I do, I do it with cupcakes.

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All I want to do is stay home and make soup. In sweatpants.

Broccoli Apple Soup
Tortellini Soup with Beans and Chard
Crunchy Kale and Coconut Bowl
Vegan Lentil Chilli

And  then make sweets. Still in sweatpants.

Buckwheat Baby with Salted Carmel Syrup
Fruit Leather
White Buttercream and Chocolate Ganache
Triple Layer Carrot Cake

And then watch Glee, the Kardashians and New Girl on the DVR. Shockingly, in sweatpants.

The end.

Stop it Mr. Timekeeper. The whole month of December is going to go so quickly that heads are spinning. Thankfully, I am going to sit on Santa’s lap with my girlfriends tonight [get mind out of gutter] and take in some holiday cheer. And see the Muppets. And I am currently sporting Miss Piggy’s ‘do.

Recently stumbled upon a very interesting read. I am pretty sure this article is titled “Thea, 30 Things to Stop Doing to Yourself

Random baffle. When I lived in a one room apartment, I always put my clothes away in the drawers and closet. In a three bedroom house, my clothes are in the laundry room, on my bed and on the couch in my room.

I turn 30 in 64 days. Not excited. I will be here. With my favs. Uber excited.

I still love everything about baking. Phew.

 

 

 

 

 

 

 

 

I love love love our tree. And that the people I love helped decorate it.

 

 

 

 

 

 

 

 

 

 

I am incredibly thankful for all of the wonderful people in my life, especially during the holidays. You make my stomach hurt from of the laughter, back hurt from all of the chocolate cake I clean out of the kitchen tile grout, my head hurt from the nights of mixing, my heart hurt from the thought of not having these moments forever and my cheeks hurt from all of the smiling when I know we have it so good. So so so good.

And despite all of this holiday cheer in the country, no body does Christmas like NYC. And I am really looking forward to breathing is all in next week. I miss my city.

“I can hear people singing, it must be Christmas time.” ~ The Pretenders

1. Thea Sphere Sweets is off and running! Catch all of the Thanksgiving creations over on the official Facebook page. And “like” the page to keep up-to-date.

2. In the effort to keep the Thanksgiving season a lottle longer, I have been encouraged to do 30 days of thankfulness. Today, more than anything, I am thankful for all the people who are on my sidelines. The ones with the pom poms, the ones with the meagphones, the ones with the signs. It seems that I have my very own cheersquad whenever I need one. And even when I don’t.

3. In hair news, I have bangs. And I want to braid my hair just like this.

4. It’s officially the holiday season! So very excited about collecting toys for Family of Woodstock, cutting down our own Christmas tree at Bell’s Christmas Trees, singing carols and sipping eggnog, holiday cocktail parties, spending time with my wonderful family and extended family AND welcoming in 2012.

5. We recently visited Lucas Vineyards in Interlaken, NY on a wine our. They have an awesome Tugboat Red. And a cute wine aficionado to tell you all about it. Worth the trip.

“Gratitude is the inward feeling of kindness received. Thankfulness is the natural impulse to express that feeling. Thanksgiving is the following of that impulse.” ~ Henry Van Dyke

Cheesecurd at the Tillamook Cheese Factory.

Crows perched at the Oregon Coast.


Sweet and cool sand on the west coast.

Best BELT (bacon, egg, lettuce and tomato) ever at the Love Joy Bakery.


I could get used to this Oregon place.

“We want you to visit our State of Excitement often. Come again and again. But for heaven’s sake, don’t move here to live. Or if you do have to move in to live, don’t tell any of your neighbors where you are going.” ~ Governor Tom McCall, 1971

Commitment defined.

1. Rennett and citric acid have arrived for the mozzarella making… keep you posted.

2. There will be 144 cupcakes and one four layer birthday cake coming out of my kitchen this weekend.

3. The leaves are GORGEOUS in the Hudson Valley, but it is raining and wet and gross, therefore there is a lack of pictures.

4. Mom delivered apples last weekend and I will be making apple-like things. Starting with Apple Pudding Cake with Cinnamon Butter Sauce.

5. I am throwing a football themed birthday party for my roommate and will be making pretzels, nacho cheese, pigs in a blanket, chilli and football cupcakes. Someone tell me where to apply for the “roommate of the year award.”

6. We just celebrated the wedded bliss of my cousin and her brand-new husband. It was an amazing and magical wedding. I still have my own personal thoughts on weddings, but if my mind was going to be changed it would be with that event. Well done. And slightly sneaky, universe.

7. Although we are not having a Halloween party this year, I WILL be having a Wicked Witch Martini on the west coast.

8. I am having serious Frye boot and iPhone envy. And yes, sometimes THINGS do make a difference.

9. The girls and I are on the lookout for wonderful single men. Please send them to the Hudson Valley if found.

10. It’s amazing how far, “you are beautiful,” can go in my book.

After much hemming and hawing, for reasons unreasonable to some, I got over it. Here  is Thea Sphere Sweets.

And this is a sample of what I make over at Thea Sphere Sweets:

Ever play the game “Never have I ever?”

That is how my latest project has come to be. Never would I ever have been able to shape my cooking and baking craft if I hadn’t moved to the country, found a roommate, rented the most colorful house in all the land and spent many of a night in the red and orange kitchen. Yes, the walls are prison orange and the cabinets are cherry red. I wouldn’t have it any other way, even if I had gotten to pick the wall color myself. So for the last two years, I have made cakes, cheesecakes, cookies and cupcakes for every holiday, birthday, sappy Friday, snowday and BBQ in and around the Hudson Valley. The confections made their way to Syracuse, the city, Long Island and New Jersey. And where ever the treats went I heard, “why don’t you sell these?” I had two, in my humble opinion reasons why not to make baking more than just a middle of the night de-stresser.

1. I love to watch people at food I have made. If I were to sell baked goods how would I ever go to every single order’s home and see them eat the confection I created.

2. People who cook for a living often end up hating it. And that I can not and will not have. Baking (and cooking in general) is the only thing that stops my eye twitch. I have a stress eye twitch that come from work, car and personal stress. It’s the right eye above and sometime below the lid. It makes me batty. So why would I risk not enjoying the one remedy I have?

Alas, I broke down and ordered business cards.

And I made this page.

And then I bought labels.

And now I am planning an open house for 11.11.11 to showcase what is available for the holiday season.

In the midst of baking and cooking in the country, friends and family have pushed me in the direction of making it official. And although I am not ready for that, I can do the local thing and bring baked goodness to the ones I love (and the ones they love). Thank you for the push [read shove] to the next step.

“Like” away at www.facebook.com/theaspheresweets and you can check out all of the amazing baked goods that I have come up with in the last year or so. Phew. I’m glad that’s out.

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”  ~ Luciano Pavarotti 

I am ready.

I am ready for it to stop raining. I am ready for sundresses and flip-flops.

I am ready to fall in love.

I am ready to change my hair color.

I am ready to create.

I am ready to let go.

I am ready to move on.

I am ready to forgive, but not forget.

I am ready to manifest change on a higher level and help the people around me to do the same.

I am ready to bake. And cook. And make homemade mozzarella.

I am ready for the rest of my life to get started.

I am ready to change my bedspread.

I am ready to say goodbye to my insecurities.

I am ready to accept help.

I am ready to clean out my closets, material and intangible.

I am ready to make a difference.

I am ready to dance.

I am ready.

“It just goes to show you that you don’t really know how impactful you are on someone’s life.  It’s really important to be the best person you can be because you don’t know what kind of an impact your actions are having on the other person. ” ~ Thea Linscott on July 1, 2009

Attending the first ever Ramp Fest in Hudson, NY was a moment of clarity in being a “foodie.” It was an amazing compilation of food, friends, music, drinks and RAMPS. For those who need a lil background on ramps, please check out this, this and this.

The most amazing ramp focaccia served with ramp butter from the not yet opened Cafe Le Perche in Hudson, NY. Meeting the executive chef Lisa Brickman was an awesome experience and her enthusiasm for the new bakery and restaurant was infectious. I can not wait to go visit Lisa and her team in June at their boulangerie, bar and patisserie

Fatty ‘Cue in New York City brought one of my most favorite things to the table. Sidebar: one of my favorite cocktail scientists, Jason Littrell, first served me a pickleback while throwing drinks at The Randolph. Jason said, first drink this and then drink that. I did what I was told. And have never been the same. Seeing the two piles of shot glasses lined up, I had a hunch that the guys at Fatty ‘Cue were serving up a treat. Ramp infused pickle juice in the ‘this’ and Wild Turkey whiskey in the ‘that.’

The guys at Fatty ‘Cue / Fatty Crab also served a ramp curry goat dish that was pretty intense.

I think chicken sausage can only be made better by adding ramps.

The classic beggar’s purse tied with ramps, now you are speaking my language.

Dessert can go wrong when adding an onion based flavor, but hey, the guys at Da Ba did it right with ramp lime sorbet. The executive chef told me they serve a sorbet before the final cheese course. I heart cheese.


The steamed clam from great people at The Fat Radish in NYC was wrapped in ramps, peas and white wine. It was delish and wonderful and light. The presentation in the clam shell was perfect for a finger food.

Foodies! at the beautiful Basilica Hudson in Hudson, NY.

After leaving the  Ramp Fest, all high on ramps, I went to Adam’s Fairacre Farms. Once of my most favorite markets to shop. And there for all $11.99 a pound, we my ramps (here soaking off the dirt). Let the ramp-ing begin.


“Imagination is the real and eternal world of which this vegetable universe is but a faint shadow.” ~ William Blake

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