Sugar overload – oops!

Strawberry cookies

Sugar. Sugar. Sugar. Sugar.

That is running through my head right now at full speed. Know why? …… I just ate six cookies.

One thing I knew when I started Pig Dog Farm & Bakery was that I’d have to try any new recipe – and old ones just to make sure the quality is still there. What I don’t think I fully realized is that because there are a variety of ways to make a cookie – that I’d have to eat each variation to find the perfect one.

Today, I wanted to try out a strawberry cookie idea and also a St. Patrick’s Day idea. I started with my base sugar cookie recipe and divided it. The first 12 were for a snickerdoodle order for today – but I had the other 12 to play with.

So, I took half (six cookies) and added strawberry puree. The other half (another six cookies) I added green food coloring.

St. Patrick’s Day cookies

I am very happy with the strawberry cookie – though I think it could have a stronger strawberry flavor. The green cookies – were great because they were the normal recipe, just green.

Then, came the frosting dilemma. Do I use buttercream? Nah, too sweet… Cream cheese? Maybe… Plain? People don’t want a plain cookie… Lemon glaze? Ohhh… are we on to something?

Either way though…in order to know which is best…you have to taste them. Hence me eating six cookies already today.

I still have not decided which cookie combination is the best – so I’m going to make my husband be the guinea pig when he gets home.

Have an idea for the frosting? Let me know! Comment below.


Sourdough…sour what??!!

Remember back to March 2020 when a little thing called coronavirus shut everyone up in their homes…and then those people had to find things to do?

No knead Rye Sourdough bread

In that moment, everyone became a baker. Cookies, cakes, scones…and sourdough bread. People were baking so much that flour (especially good flour like from King Arthur Baking Company) became nearly impossible to find – just like toilet paper and cleaning supplies.

As people jumped into the sourdough bread scene, new bakers were posting questions about how to keep a sourdough starter, what kind of flour to use and how often do you have to bake.

I’ve had a sourdough started (her name is Sally) for about 5 years now. When she is not in use, she sleeps peacefully in the fridge. When it is time to bake, I slowly wake her up with some fresh flour and water – and away we go!

Over the years, I’ve tried many different sourdough bread recipes – for a boule (round loaf), a sandwich loaf, a long crusty french loaf and those varieties, but using whole wheat flour or rye flour.

When flour became super scarce, I turned to my favorite mill in Georgia to supply my flour.

Slow rise sourdough bread headed for the oven. Yummy!

Then, I started baking away. I personally love the no knead Rye bread recipe from Grow Forage Cook Ferment’s website. It is so easy to make and my husband loves the rye/caraway seed flavor.

Today, I’m trying a new recipe from Heart’s Content Farmhouse. It is a slow rise whole wheat sourdough bread recipe that she’s worked on for years. I am going to put it in the over in about an hour… so stay tuned!

What kind of bread are you baking? Do you use sourdough and have questions? Let me know in the comments below.