So naturally, as soon as I released myself from the idea of baking for work, I get this overwhelming urge to bake.

I started off simple this Saturday morning. Needed a little something to soak up the booze.

Good old fashioned buttermilk biscuits. Always hits the spot, especially with honey, which I sadly do not currently have in my pantry.

I used this simple recipe from Martha Stewart. Easy ingredients, simple prep, maximum alcohol soak-up.

I also used my new food processor to juice 6 grapefruits in 60 seconds. It has a juicer attachment that's pretty amazing. I'm thrilled to pieces with that purchase!

I'm also happy to have an excuse to eat this raspberry habanero pepper jelly I got last year in Seattle from a vendor at the market called Woodring Northwest Specialties. It's surprisingly outstanding.

Ok, enough for now. Time to eat again!

 

Buttermilk Biscuits

• 2 cups all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/2 cup low-fat buttermilk, plus more for brushing
• 1/2 cup heavy cream

1. Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
   
2. Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.
   

If you read this blog, then you've probably gathered that I've been trying to assemble a real, working business out of its contents. Specifically, I have been working toward launching a website which offers a selection of cakes and cookies, and line of candy I have been developing. Well, as it turns out, I jumped the gun.

In the midst of a cake baking/decorating frenzy last week, I had a little panic attack (it turned out to be more of a realization, but it started as a growing panic). I simply don't make any profit on baking cakes. And without a commercial, licensed kitchen of my own, how was I going to be able to fill cake orders? It sounds so silly and obvious now, but I never really stopped to think of the logistics. If the new website was hugely successful, what was I supposed to do?

I called a few friends to talk things out, I calmed down, and realized that I needed (and wanted) to start over with a smaller, tighter, more focused vision.

In the coming months, look for some new stuff happening here. More caramel. More candy. More business-y stuff (but it'll still be interesting, I promise!). Less focus on cakes. And probably most importantly, a new name and a new brand. Yes, I'm eventually going to have to say goodbye to A Baker in Brooklyn as I move onto the next big thing. It's weird to think of that day when I click whatever button I need to click to switch everything over from abakerinbrooklyn.com to whatthehellamigoingtocallthis.com, but it's also exciting to think about.

I'm again working with my pal Gary, who really has a knack for branding and design. Based on an initial happy hour pow wow yesterday, he's already helping me steer my vision in the right direction, and we're both pretty excited to build this brand into something truly great.

I hope my readers stay with me as I move into this next phase of my life. I'm making a solid attempt to get more writing done on here, so keep checking back.

That's what I got for now.

Man, I need one of these like crazy!



It's called the Ideal Caramel Wrapping Machine. It can probably do in 30 seconds what it takes me 30 minutes to do. If anyone sees one on sale, like on Bowery or anything, let me know!