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The Sugar Mommas
BE A GOOD COOKIE* -- FOR A CAUSE
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Posted
by The Sugar Mommas at
8/17/2010 8:52 PM PDT
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You may recall that the Sugar Mommas are big fans of BAKE SALES for a variety of reasons. Back to school time is the perfect season to rev up the oven and host your own bake sale for a cause. Since September is also Pediatric/Childhood Cancer Awareness Month, we’d like to suggest that you start off the school year teaching your kids the importance of philanthropy and just how easy it is to get involved. First, some facts: Pediatric cancer claims the lives of more kids under the age of 18 in the US than ANY OTHER DISEASE. Nearly two kindergarten classrooms of kids PER WEEKDAY are diagnosed with pediatric cancer (almost 13,000 per year). - YOU can HELP!
 Cookies for Kids’ Cancer was founded by a mom inspired by her son’s fight against cancer. Their goal is to raise awareness (and funds!) necessary to support research for new and improved therapies for pediatric cancer. If you want to participate, donate, spread the word, or just learn more, please check out: http://www.cookiesforkidscancer.org
 Please register your bake sale, send us photos, and share your stories. The first 25 people to register their bake sales at the above website will receive a FREE bake sale starter kit (like the one pictured here, valued at $25+) from Cookies for Kids’ Cancer. Keep an eye on the website through the end of the year for more incentives.
Don’t have it in you to bake, and sell? Buy a bag of gourmet cookies from the Cookies for Kids’ Cancer website. Give them to your friends as gifts. Most importantly, remember that in many ways a simple batch of cookies can impact lives! As an added bonus, Cookies for Kids’ Cancer has teamed up with Glad Products Company through their Glad to Give program. For every code entered from specially marked GLAD food storage products, $1 will be donated to Cookies for Kids’ Cancer, up to $200,000. And as if that weren’t enough, Glad will be matching 100% of funds raised at bake sales from September 1 through December 31 this year! So this is a perfect time to host a bake sale, knowing that your dollars donated will go twice as far!
*Cookies for Kids’ Cancer sells these cute t-shirts in their online gift shop with this terrific message. The Sugar Mommas will select two readers to receive a free shirt in the size of your choice. Just post a comment telling us the city and date of your bake sale (and any other details you wish to share) and you will be entered to win.
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Sugar Mommas' Stained Glass Cookies
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Posted
by The Sugar Mommas at
8/1/2010 9:55 PM PDT
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Fun with baking is a perfect way to get children comfortable (and safe) in the kitchen. It is way more entertaining to practice math and science (fractions and chemical interactions) when there’s a sweet reward at the end. On the hunt for another fun project you can do with young boys and girls? Look no further. Whether they like smashing the candies and hunting for odd shapes around the house, or decorating the kitchen window with masterful artwork, the kids are certain to enjoy the taste of these cookies.
You will need: 2 cups all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 30 unwrapped Jolly Rancher hard candies, divided (6 each of 5 different colors)
Various cookie cutters
In a small bowl, whisk together the flour, baking powder, and salt. Set aside. Place the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy, about 3 minutes. Reduce the speed to low, add the egg and blend. Add the vanilla. Add the flour mixture, a little at a time, and blend until smooth. Form the dough into a ball and cover tightly with plastic wrap. Chill in the refrigerator for at least 2 hours.
Place the candies by color in separate resealable plastic bags. Using a meat mallet or other heavy object like a hammer, crush the candies into small bits.
Preheat the oven to 375ºF. Remove the dough from the refrigerator and place it on a lightly floured cutting board or work surface. Roll out to about 1/4-inch thickness. Cut into desired shapes with a cookie cutter dusted with flour to prevent sticking. Place the cookies on a baking sheet lined with parchment paper. Use a smaller cookie cutter or knife to remove an opening (hole) in the center of the cookie. Use a teaspoon to carefully place the hard candy into the opening. Make sure the candy completely fits the hole. If desired, poke a small hole in the top of each cookie so that you can hang the cookies as decorations once baked.
Bake for 9 minutes until the cookies set, but are not yet browned. The candy will have melted and may be bubbly. Remove from the oven and cool for 10 minutes to set candy. Transfer to a wire rack and cool completely.
Sugar Mommas Note: Use whatever forms you have around the house to make the center shapes in the cookie cutouts. We used caps, wine stoppers, toothpicks, and lids from seasoning jars. Invite the kids to participate – they will surely have even more inventive ideas than you!
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Sugar Mommas Chocolate Banana Baguette Pudding
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Posted
by The Sugar Mommas at
7/18/2010 8:50 PM PDT
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Bread pudding is one of those items I had only ever eaten at restaurants or catered events. Until recently, I had never attempted to actually bake a bread pudding. Often they are made with raisins (not a fan) and seemed more complicated than I was willing to muster the energy for. Boy was I wrong.
Bread pudding is actually relatively easy to construct, no more complicated than a cake without frosting. It's also a great dish to personalize with tasty surprises that you prefer, in my case, BANANAS and CHOCOLATE. You can even modify your sauce with your favorite liquor. Our Southern friends explained that the "real" way to make bread pudding is with baguettes. They were so right. And the trick for keeping it moist? Well, see below for yourself. Not sure what to do with that leftover day old baguette? An excellent option to bake in advance for a dinner party, believe us, this will WOW everyone's taste buds!
Sugar Mommas Chocolate Banana Baguette Pudding Submitted by Catherine Watson, modified by The Sugar Mommas 1 day old French baguette (about 15” long, torn into large pieces, approximately 2 by 2 inches) 4 cups milk, scalded (see Old School note below) 1 cup heavy whipping cream 4 large eggs, beaten 1 cup granulated sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup (1/2 stick) butter, melted 1/2 cup semi-sweet chocolate chips 1 medium banana, sliced thin Preheat oven to 350°F. Fill a 9 by 13-inch (or larger) baking pan with water about 1-inch deep and place in oven while heating. Butter a 2 quart casserole dish and set aside. Place baguette pieces, milk and cream in a large bowl. Stir together and set aside to soak. Place eggs, sugar, salt, vanilla, cinnamon, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until blended. Reduce speed to low and gradually add butter, beating until well mixed. Pour egg mixture into bowl of bread/milk mixture and stir. Using a spatula or wooden spoon, fold in chocolate chips and bananas. Pour into prepared baking dish. Set casserole dish into the water-filled baking pan, being careful not to burn yourself. Bake for one hour, or until bread begins to brown on the top. Remove from oven and let cool for 15 minutes. Serve warm with Whisky Sauce. Old School: To scald milk, place in a saucepan over medium heat. Stir occasionally until small bubbles form around the edges (just prior to boiling). Remove from heat. Sass It Up: Feel free to substitute chocolate chips and bananas with your favorites, like raisins and apple slices. Whiskey Sauce 3 egg yolks 1 cup granulated sugar 1 teaspoon vanilla extract 1 1/2 cups milk 1 1/2 tablespoons cornstarch 1/4 cup water 3 tablespoons whiskey (or rum, bourbon or brandy, if preferred) In a saucepan over medium-low heat, whisk egg yolks. Add sugar, vanilla, and milk and whisk well. Cook over medium heat until mixture comes to a boil. Blend cornstarch with water and then stir into hot mixture. Reduce heat to medium low and continue cooking until thickened, about 6 minutes. Remove from heat and stir in whiskey. Cool and serve over Baguette Pudding. |
Are YOU the next Mrs. Field's?
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Posted
by The Sugar Mommas at
7/12/2010 6:18 PM PDT
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I sat down with Carl Smith, Specialty Food/Grocery Buyer, from Southern California’s premier gourmet market, Bristol Farms. Carl has been with Bristol Farms for twenty years. During his tenure he has seen thousands of products and he determines which ones should be sold on the shelves of this leading market. You could say Carl is a leading food trend-setter. In my humble opinion, Carl has the most discerning eye on the west coast. Bristol Farms has sixteen stores in California and caters to the upscale food shopper. Their assortment is selective, and the market only displays the best products in each food/specialty category. Bristol Farms also has an outstanding seasonal selection prominently displayed as you enter each store. Before you launch your product, take some tips from our pro – Carl Smith! Packaging- “The Wow Factor” For each food item, there are over 1,000 products manufactured. Will your product stand out on the shelf, or blend in and go unnoticed? Does your product look like another brand? Don’t imitate a successful brand already in the marketplace, e.g., don’t copy Godiva. Your product must be unique or it must be the first one of its kind. Your packaging has to pop and catch a buyer’s eye. Research other products like yours. See what packaging works and what falls short. Peruse other markets, the Internet, catalogues, and know what products are selling. Is there anything about their packaging that stands out? Don’t Over-Invent Yourself When you enter the marketplace, you should only have 1 product or the same product in different sizes, i.e. sample size and regular size. You do not need to start out with an entire line. If you enter the market with twelve different products, you dilute your own products and run the risk of losing focus. Besides, no retailer is going to give you that much shelf space. Make a presence for yourself before you introduce more flavors or different sizes. Once your product is well established, introduce only one new product a year, e.g., a new flavor. That keeps buyers interested in your product line and gives you a new reason every year to reach out and follow up with retailers. Reevaluate your existing line each year. If an item or size is not a good seller, don’t be afraid to drop it from your assortment. Believe that change and reinvention is usually positive. Target your Audience Before you launch a product, know who your customer will be. That will help you position your merchandise in the marketplace. It will also help you focus what retailers to go after. Look at your product. Look at the aesthetics of the store you want to carry your item. Is it a good fit? Do your homework before your waste your time and marketing budget. Create a Marketing Program Create a marketing plan that you can realistically put into action. Take into account in-store product demonstrations, advertising in a store’s newsletter, and promotions. If you are just starting out and don’t have a big budget, develop creative ways to market. Consider online and viral marketing. See our video on this subject at About.com. http://video.about.com/sbinformation/Small-Business-Marketing.htm Develop a one-year marketing plan and allow yourself to adjust it along the way. Think about where you are going to get the capitol to support your plan. Do you have financial support? Are you planning to finance the product yourself? Financing a product can be daunting; especially in this economy, so know where your money will be coming from before you begin. Along the lines of financing, I (Momma Reiner) would suggest you consider forming a small Board of Directors who would be willing to meet once a month to help guide your decisions. This board can be made up of various people, including but not limited to a banker, a lawyer, a businessperson, advertising or sales and marketing professional, or an experienced industry person. It is essential to have objective opinions as your business grows and matures. Initially, you may ask successful friends who are willing to act as mentors to volunteer for these positions. Look for New Avenues to Pursue Big markets always look for the common denominator. They want a product that will appeal to the largest audience. So, when you first introduce a product consider starting with smaller markets, ethnic markets, or specialty stores. They will be more likely to take a chance on a new manufacturer with a unique product. A specialty store will also be more inclined to sell a product made in small batches or by hand. Sugar Momma’s Advice When I look back on my own experience introducing Momma Reiner’s Fudge into the marketplace, I can see the tremendous value in each point Carl raised. With his expert advice, Carl points any Mompreneur down the right path and prevents many pitfalls a beginner is likely to encounter. The one piece of advice I would add is, “Dig in your own backyard.” When asked, I always tell new entrepreneurs to start small and local. Approach stores that you are familiar with and that you’re comfortable in yourself. When you are dealing with local retailers, they are more likely to help you along and forgive your early missteps. Give yourself one to two years to gain experience and to see how the market ebbs and flows with each season. Your product may have a peak season and a slow season. All of this information is important to learn. As your business expands and you function in a more routine fashion, then you can begin to venture outside your region and take on larger shipping, manufacturing, and distribution. Finally, don’t fear mistakes. You are going to make them and on the job training is the best way to learn quickly. Best of luck to all the Mompreneurs out there! Momma Reiner The Sugar Mommas
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Why isn't Caramel on the Dessert Menu?
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Posted
by The Sugar Mommas at
7/6/2010 11:40 AM PDT
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 Going out to dinner is a time to step out of the ordinary, try a new dish, and have a gourmand experience. If you are a Sugar Momma, the actual “entree” is a necessary step that delays dessert. My taste buds tingle when the wait staff whisks away the main course and retrieves the Dessert Menu. I grab it and take a quick scan. If there is no caramel, I feel instantly let down. “Why isn’t caramel on the desert menu?” I ask myself. Are restaurateurs misguided and confused? Do caramel desserts not sell well? I don’t understand the problem. It’s like chocolate and vanilla ice cream. You need a caramel dessert to balance the chocolate options.
HELLO OUT THERE! To all chefs, there is a non-chocolate-loving segment of the population. We want caramel!
Sugar Mommas Soft & Chewy Caramels
Submitted by Jody Crabtree, adapted by The Sugar Mommas
2 cups granulated sugar
2 cups cream
3/4 cup light corn syrup
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1 tablespoon sea salt (optional)
Candy thermometer
Heavily grease an 8-inch square baking dish and set aside. In a heavy saucepan place sugar, cream, corn syrup, and butter over medium heat. Stir frequently as mixture begins to thicken and darken in color.
Continue to cook until a candy thermometer reaches 245°F (firm ball stage). Remove pan from heat and stir in vanilla. Carefully pour caramel into prepared pan and sprinkle with the sea salt, if using. Set aside to cool at room temperature overnight.
On a work surface, turn caramel out of pan onto wax paper. Cut into 1-inch squares. Wrap each square individually in wax paper and twist at the ends. Store caramels in refrigerator for up to one week.
Sass It Up: Add 1/2 cup of your favorite chopped nuts to the bottom of the greased pan before pouring the caramel in. |
Sugar Mommas Strawberry Fields Forever Crisp
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Posted
by The Sugar Mommas at
6/29/2010 9:18 AM PDT
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Sugar Mommas’ Strawberry Fields Forever Crisp Submitted by Helen Levin Sweet and sour, tangy and sassy, that’s what summer tastes are all about. Add some strawberries, rhubarb, a pinch, a dash, and a smidge, and voilà! The perfect crumble for your next summer outing. This dish is delish!
3/4 cup all-purpose flour 2/3 cup + 1/2 cup granulated sugar 1/2 cup old-fashioned oats 1/8 teaspoon salt 1/8 teaspoon cinnamon 3/4 stick butter, at room temperature 1 teaspoon vanilla extract 4 cups (1 pound) strawberries hulled, cut in half 12 ounces rhubarb, cut into 1/2-inch thick pieces
Preheat oven to 375°F. Grease a 9 by 13-inch baking pan (or use nonstick spray) and set aside. Place flour, 2/3 cup sugar, oats, salt, cinnamon, butter, and vanilla in a large bowl and mix by hand until the topping is crumbly in texture, about 5 minutes. Place the strawberries and rhubarb in the bottom of your prepared baking dish. Sprinkle 1/2 cup sugar over the fruit and mix to coat. Spread topping evenly over the strawberries and rhubarb. Bake for 45 minutes until crust is golden brown. Remove from oven and cool 15 minutes before serving. Sass It Up: Snag some vanilla ice cream to enjoy with your warm crisp. Carpool Crunch: Use frozen strawberries in lieu of fresh strawberries. |
Ridiculously Easy ConeCakes
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Posted
by The Sugar Mommas at
6/2/2010 10:37 AM PDT
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Ridiculously Easy ConeCakes The Sugar Mommas try to stay one step ahead of our children. Surprise is the way to keep them interested. Why not serve ConeCakes at the next birthday party? This recipe is so easy, yet so impressive. It’s like magic…something we know our kids always respond to happily. You will need 1 box cake mix in your preferred flavor 12 ice cream cones with the flat bottom 12 cup muffin tin Sprinkles Directions *Prepare cake batter as instructed on box. You may want to get out your Cake Doctor book for this recipe or try Funfetti Cake mix from Pillsbury.
*Place empty ice cream cones in the muffin tin. We suggest using the Drommar Muffin Tin from IKEA-the muffin cups are deeper and hold the cones more securely. 
*Fill each cone 3/4 full with cake batter. Cook according to cake box instructions for cupcakes (usually 18-19 minutes). Remove from heat when cake batter springs back from touch. Cool. *Make frosting or use store-bought (vanilla works best). Use an angled spatula to frost cupcakes. *Use your fingers to gently place sprinkles on top of the frosting for a jovial visual effect. We recommend Wilton Jumbo Confetti Sprinkles and Jumbo Daisies Sprinkles for girls or Jumbo Stars Sprinkles and Jumbo Rainbow Nonpareils for boys.
Serve up and listen for squeals of delight.
Happy Birthday! The Sugar Mommas
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KitchenAid's Aha Moment
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Posted
by The Sugar Mommas at
5/17/2010 3:51 PM PDT
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Sometimes an invention comes along that is so obvious you think, “Why didn’t I think of that?” KitchenAid had a brainstorm breakthrough a while back and came up with a glass bowl for your mixer. Hallelujah!
They used to only offer it with their 90th Anniversary Edition, and we were envious. Like most of you, we were not willing to give away our existing fabulous mixer and spend hundreds of dollars on a new one just to get the bowl. But our collective voices have been heard. KitchenAid just released a 5-quart glass bowl you can buy separately to replace the metal one in your kitchen. We took the bowl for a test drive and couldn’t wait to report to ModernMom bakers!
Most people say baking is a science. We believe it’s magic. Now you can see the miracle of butter, sugar, and flour transforming.
B. G.B. (Before Glass Bowl) you had to peer down into metallic depths to watch the butter and sugar blend into a light and fluffy cream. You were never quite sure if scraping down the sides of the bowl actually captured all the nooks and crannies. Now you can see the ingredients whip around. This is particularly fun for the little kitchen helpers standing beside you amazed by the evolution of ingredients turning into cookie dough. The new bowl has measurement lines, a pour spout, and get this…a cover…STOP IT! You can put your creation in the fridge to “chill” without wrangling the plastic wrap. Is it too good to be true? Nope! Look for the glass bowl at a retailer near you. KitchenAid Glass Bowl $79.99. www.KitchenAid.com
Sugar Mommas Tip: Amazon currently has the bowl on sale for $69.95 (run, don't walk - this can't last)!
Also new from KitchenAid is the Architect 7 Speed Digital - Hand Mixer ($100.00). The highly stylized Architect series (exclusively at Macy’s) makes you feel like a 5-star French pastry chef. Give it a spin! |
Sugar Mommas Cream Cheese Chocolate Chip Cookies
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Posted
by The Sugar Mommas at
5/3/2010 9:24 AM PDT
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Cream Cheese Chocolate Chip Cookies Recipe submitted by Joanne Layden Joanne had a stroke of genius when she added cream cheese to her chocolate chip cookie recipe. The cookies are moist, soft, and quite addictive. Our favorite part is that they freeze well. So we can whip one out whenever the sugar bolt strikes! (We all know that feeling.) Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (8 ounce) package cream cheese 1 cup (2 sticks) butter or margarine 1 1/2 cups packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups chocolate chips 1 1/2 cups chopped walnuts (optional) Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese and butter and blend until creamy. Add the sugar and blend well. Add the egg and vanilla. Beat on medium speed about one minute. Slowly add the flour mixture, beating on medium speed until well combined. Stir in chocolate chips and nuts, if elected. Bake for 12 minutes. Remove from oven and let cool for 2 to 3 minutes. Transfer to wire rack and cool completely. Sass it Up: Try Guittard semi sweet chocolate chips for a very smooth chocolate sensation. You’ve been Scooped! It’s no secret that I enjoy chocolate. So when I saw the new Organic MOO kids chocolate, I had to take a taste. These organic chocolate bars are marketed for kids, but moms won’t be disappointed. I’ve become a bit of a snob in my older age and can’t tolerate cheap tasting chocolate anymore. So I was pleasantly surprised at the quality of Moo. Moo bars are unique in that they incorporate a variety of fun crunchies, such as granola or graham crackers. My favorite was definitely the Milk Chocolate Bar with Corn Flakes. I’ve stored it in the frig so I can savor it, a bit at a time, and hope it lasts me a few days, (chances are slim). As the cow on the wrapper says, “Mmm…Scrumptious!” They’re not available everywhere yet, but you can find the closest location on their website (and I’m sure they’d love it if you’d ask your local stores to carry them too). Check MOO out at www.MooChocolates.com.
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Sugar Mommas Adventure - Lula Sugar Factory
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Posted
by The Sugar Mommas at
4/19/2010 8:55 AM PDT
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Our friend Suzanne told us about her family's sugar mill, the Lula Sugar Factory, which dates back to the 1800’s. Your family has a sugar mill?! Eureka! This piece of sugar nostalgia, we had to check out. We hopped on a plane across the country to New Orleans and landed in the middle of a torrential rainstorm. No one in his/her right mind would drive 1½ hours in crazy weather but we were on a sugar mission and nothing would stop us. Thank goodness Suzanne was equally crazy and willing to escort us. As you can see below, everything in Louisiana is as it was. The directions, like the recipes, have been retold from one generation to the next.
Route to Lula Sugar Mill:
Take highway 10 west across the lake. That would be Lake Pontchartrain. This is a two-lane highway over swamp water for approximately 20-30 minutes. Don’t make a wrong move, don’t swerve, you are in the middle of a lake. Pay extra attention if there is rain or fog (we had both). You will end up swimming with alligators.
Exit the freeway.
Turn left at the coffee house. Stop at the coffee house for some cafe au lait and beignets. They only have two sizes, small and large. Do you have non-fat milk? “No, Ma'am!” The coffee is sublime. Rejoice that you are on solid ground. Make sure to pick up some Swamp Dirt seasoning and the alligator head shaker to take home as a souvenir. Also, grab some New Orleans BBQ Shrimp Mix on the way out. Get back on the road. Slowly sip that delicious coffee as you cruise down, “The Lane.”
Cross over the bridge. That would be Sunshine Bridge. I expected an old wood rickety bridge but I drove across a feat of modern engineering. This steel bridge was built for shipping vessels to pass underneath on their way to pick up sugar from the mills. That was, until the Mississippi was dammed.
Keep going until you turn left on Highway 1.
Go until you hit Uncle Rufus’ house.
Then go further a few streets down and turn right. You'd better be in a truck as you head down the lane to the Lula Sugar Mill. Make sure you have rubber boots to walk around in the muck and your poncho in case anything “drips” on you.
Ahhh. You’ve arrived.
We learned more than we ever could have imagined about sugar and we'll fill you in more in a later blog. The lengths we go to for adventure...
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