Our Brownies are so Irresistible!!!

Every once in a while, I will pull a brownie out of the freezer, at the commercial bakery, to test it’s freshness and quality. I kid you not, this is still the best brownie I have eaten since the 7th grade.

What makes Brown Sugar Baking Company’s GF Brownie so delicious? I actually don’t know exactly. It could be the organic ingredients or maybe the special brew of tea, or even maybe the allergen-free chocolate. What ever it is, the combination is absolutely delicious.

These brownies can be found at Cone & Steiner, Vegan Haven, The Feed Store, at Brown Sugar Baking Company’s commercial kitchen. We also ship to anywhere in the US.

 

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Yes, We Won A Cupcake Competition

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Who would have thought, that a Vegan Bakery would have won a Beer Infused Cupcake Competition? I thought!!! I had a feeling that my Ditto(IPA) infused Cupcake, filled with Hefeweizen infused Lemon Curd, topped with a Lemoncello Crème, would win. Why? Because it was just that amazing.

I have to say that I did have my doubts at first. I did not bake until the day of and I had not really prepared my recipe. Thank goodness for quick hands and an amazing imagination.

This Cupcake Competition came with perks. All the proceeds went to a wonderful and worthy organization, NAMI of Seattle. I am so honored to have been apart of this wonderful event hosted by Pyramid Brewery.

Just a side note: We are so please to anounce that we have added Wedding Cakes and Event Cakes to our menu.

 

Update from Brown Sugar Baking Company

I know it’s been a minute since we last updated the goings on’s of the bakery however, we have been busy.

Currently, we are providing wonderful desserts at our bakery booth at Queen Anne Farmers Market (Thursdays 3:00PM until 7:30PM) and Phinney Ridge Farmers Market (Fridays 3:00PM until 7:00PM). Jess, our cupcake queen, provides wonderful customer service and ‘sweet’ knowledge of our baked goods at Queen Anne so, please stop by and say hello.  Maddie, our college student from back East, who runs the Phinney Ridge booth, will be leaving us this Friday. She is headed back off to college. Please stop by the booth and wish her a fair-well while picking up a delicious cookie or two.

 

Available this week at the farmers markets: Limoncello (Lemoncello Pound Cake Slices (larger than Starbucks and tasty too)I got something on Starbucks Cake  and Strawberry Creme Dream Shortcake SlicesStrawberry Creme Dream Cake

We also have Triple Chocolate Mousse Cake and Gluten Free/Vegan Raspberry Lemon Curd Creme Cake. Yes we have some tasty cake flavors.

We are now back at the Central Co-Op, delivering just on Saturdays before 9:00AM. If you would like to enjoy your Cinnamon V Buns or PopTarts throughout the week, please do not hesitate to chat with the Manager, Roger Bass, about having us deliver more product to the store. 

You can also find us at the Urban Buggy at 308 22nd Ave S in the Central District off of Jackson from 11:00AM until 3:00PM. Hopefully they will be open for breakfast and serving a very special blend of local, fair-trade and organic slow drip coffee soon.

What’s new??? Well, we are now have a catering menu and we are doing birthday cakes and wedding cupcakes. Please give us a call if you have an event. 

Thank you so much for your support. We appreciate everyone who supports our tiny business.

 

 

 

The Urban Buggy Burger: Field Roast’s new burger patty now being served on Brown Sugar Baking Company’s Buns

So, the folks at Urban Buggy (my husband) came to Brown Sugar Baking Company (me, right next door), and asked us (Jessica, my bread baking guru and I) to make a bun that would go well with their “burger patty” (from Field Roast) and Pulled Jack Fruit (Pulled Porkish) sandwich. At first, I refused. I don’t make buns…I make desserts. But now that I have two fabulous bakers on my team, Jess (the cupcake queen) and Jessica, I decided, why yes we can make an awesome bun.

So, this morning, I made some awesome buns.Burger Buns

Look for this bun at the Madrona Farmer Market in June and at the Urban Buggy in the Central District. I guarantee this bun will compliment any burger or sandwich fillings.

VBaked is Opening a Retail location

That is right. VBaked is opening a small retail counter next door to the baking kitchen on 22nd and Jackson in the Central District. Also opening in the very same space is a Vegan and 50% Gluten Free Savory Counter. We are currently doing a light build-out so, get ready folks. It will be a matter of weeks if not sooner before we open the door to this wonderful addition to Brown Sugar Baking Company and The Urban Buggy family.

We will sell Vegan and Gluten Free Baked Goods as well as local Artisan baked goods at the Sweet Counter, to include but not limited to, Brownies, Cupcakes, Sweet Breads, Cookies, Cinnamon Rolls, Cakes, Pies and other sweet treats. At the Savory Counter, we will offer take home items such as No Chik Chick’n Salad, Black Eyed Pea Sausage, Cure Anything Power Vegetable Soup, The Best Vegan Chili on the West Coast, Mushroom Sloppy Joes, Red Beans and Clean Dirty Rice, Stewed Tomato Greens with Black Eyed Peas, Tempeh Bac’n Mac and Cheeze and a few more items which includes sandwiches and wraps.

Also, we will have a variety of items from local vendors for sale.

If you are a local vendor and would like to sell at this wonderful addition to the CD, please do not hesitate to contact Brown Sugar Baking Company at 206.538.0881

Baking Recipe: Slider Buns

Last week, I had a taste for Sloppy Joe Sliders.Image

I had all of the ingredients to pull this off but, no buns. So, I made some. Now, I know you are wondering, ‘just how long did it take me to make those buns?’ Not long at all. I will have to say, it took a little patience but once the dough was kneaded and proofed, it took no time at all.

This recipe makes 8 large sliders or 16 smaller (portioned) sliders

Ingredients for the Buns:

1 cup water

2 tablespoons olive oil

1 cup whole wheat flour (I always use King Arthur Bread Flour)

2 cups bread flour (I always use King Arthur Bread Flour)

1/4 cup sugar (Extra Fine Sugar)

1 teaspoon salt

1 tablespoon yeast (fast acting)

Directions:

First heat water (filtered water) to 110 degrees f.
Mix in all dry ingredients
Add oil and water.
Mix until the dough is formed (If I have the time I do this with my hands. If I have little of no time because I have a little one on my hip, I get out the stand mixer and mix with the paddle attachment)
Scrape the dough off of the paddle attachment and let rest 5 minutes. (This is very important)

While the dough is resting, you can start the sloppy joe mix. The recipe follows.

Knead in a stand mixer using the dough hook for 3 minutes
Let rest for 5 minutes (this is also very important)
Knead an additional 3 minutes.
Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour). (Make sure your room is at least 68 degrees f. If not, you can proof the dough in an oven between 140 and 180 degrees f.).
Divide dough into 8 or 16  pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet. Do this only if you are cutting back on calories).
Cover with plastic wrap and let buns rise until quite puffy.
Bake in pre-heated 355 f convection oven for about 15 minutes.
Cool on wire rack.

Sloppy Joe’s

Ingredients:

1 lb meatless ground (I always use gardein)

1 onion, diced

1 large carrot, diced

4 cloves garlic, minced

1 jalapeno, minced

1 red pepper, diced

15 oz can no-salt-added tomato sauce

3 tablespoons tomato paste

1 tablespoon red wine vinegar

1 tablespoon molasses

1 tablespoon Worcestershire sauce

2 teaspoon mustard powder

1 1/2 teaspoon salt

Freshly ground black pepper to taste

 Directions:

Heat olive oil in a large skillet or dutch oven, over medium high heat. Add onion and saute for 2-3 minutes. Add carrots, peppers and garlic and saute until soft, about 5 minutes. Add the meatless ground and all of the spices and stir in the rest of the ingredients, reduce heat to low, and simmer for 5 to 10 minutes more. Place a half-cup scoop of the mixture onto each bun and serve. If using smaller buns, scoop 1/4 cup of the mixture onto each bun and serve.

Serve with a side salad. My favorite is the Emerald City Salad.

If you want to make this Sloppy Joe more of a Slider Treat…top with your favorite slaw or mac and no cheese!

What’s New For Brown Sugar Baking Company

Brown Sugar Baking Company now has its own commercial kitchen in Seattle, WA! We are a nut-allergy free facility. We are small, but we have the ability to pump out large amounts of baked goods in a short period of time. And thanks to our angel investors we were able to procure brand new equipment.1347043504761

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Brown Sugar Baking Company is an Organic, Vegan (Gluten-Free Upon Request) Baked Goods Company. We specialize in turning already fantastic desserts into fabulously, delicious Vegan desserts.

Every dessert is made from locally sourced organic ingredients. When we cannot find it locally, we never travel far, but it always is organic. Every dessert is also hand-crafted.

How do you find our fabulously, vegannie delicious desserts?

brownsugarbaking@live.com

Cinnamon V Bun

ImageThe Art of Vegan Cinnamon Buns

Mastering Cinnamon Buns were always a challenge for me. Truth be told, I had never made cinnamon rolls until last year. I was intimidated by the dough. More so, I was intimidated by the kneading the dough, rolling out the dough and of course, proofing the dough.

I was great at making cookies. I mix and bake those with my eyes closed. Cakes, well, 9 out of 10 times, I made the perfect cake. But, anything with dough; pie, bread, pizza, cinnamon buns, I was not going to even attempt.

Last year, I was forced to make the Ultimate Vegan Cinnamon Bun. Well not forced. I actually opened my big mouth and told someone, “I can make these wonderful Cinnamon Rolls.”

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It took me two tries. Just two and the Cinnamon V Buns were created to marvel all tastes buds.Image

Now, I sell these Cinnamon V Buns at a local restaurant under the business name Brown Sugar Baking Company.

In Spring 2013, we will be launching our online store and in Spring of 2014 look for our Vegan baking cook book.

Until then I will post photos, a few recipes and lots of tips throughout the year.

Did you know that you can freeze your cinnamon buns?

Just use any standard cinnamon roll recipe. Mix, roll and fill, shape, and freeze. Just seal the shaped rolls in a plastic bag and pop in the freezer. I like to freeze mine right in the pan.  The night before I need to bake them, I take them out of the freezer to thaw and rise. Bake according to the suggested time and temperature. As they are cooling, glaze.

Hello world!

Welcome to VBaked! This is our very first post of the Year!

We hope that you will enjoy reading about our small business located in Seattle, WA. We are just getting started so bare with us.

We will post recipes, blog about happenings in the business and give you as many tips as we can. It would helpful if you give us feedback. Lots of feedback! We would love to hear from you.

If there is ever a recipe you are looking for or a technique you just cannot figure out. Please let us know and we will do our best to give you what you desire.

Happy baking!Brown Sugar Baking Swirl Logo with LLC