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MOCKINGBIRD BAKERY 2013
FEBRUARY
Coconut-filled Cinnamon Cake topped with Coconut Cream, Toasted Coconut & Almonds, and Ground Cinnamon
Hello, Friends! February has been such a busy month - the Super Bowl, Chinese New Year, Valentine’s Day, presidential birthdays, and it’s Black History Month... So many opportunities to explore traditional recipes and celebrations! This past month we continued to work on Mockingbird Bakery TV (p2), added new products to the menu (p3/4), and began working on even more to-be-announced projects. We continue to feel the love from you and were happy to witness your spike in support this month on social networks like Facebook and Instagram. Your support is what keeps us going! Keep it up!
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Valentine’s Day-inspired Unicorn Vanilla Cutout Cookie with Sour Cherry Glaze made with Jean’s Jelly
MOCKINGBIRDBAKERY tv As Mockingbird and its branches continue to evolve you may see some changes happening with the show over the next months, like a new name or a different format, but we’d like to keep sharing these recipes in some way, as long everyone still wants to give ‘em a go! You can be looking forward to Crunchy Mini Sweet Potato Breadsticks with Garlic & Sage this week, as a nod to scientist George Washinston Carver, an incredible man who did mounds of work with sweet potato crops. Let us know what you would like to see made gluten-free, vegan, and low-glycemic. Remember that each time an episode goes up, a complementary recipe book becomes available on our page on Issuu. Please check out the videos subscribe to our channel to help keep this project going!
Vegan Chocolate Cupcakes with Chocolate Ganache / Ep7
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recipes in-the-works Foods are a very important . aspect of Chinese culture, acting as symbols in celebrations and festivities. “Lucky” foods are eaten for the new year. This is the Year of the Black Snake! To honor this intuitive and enigmatic sign, all year we will be featuring a special cookie highlighting a Chinese-inspired combination of ingredients. The Vegan Vanilla Cutout Cookie gets a twist with toasted black sesame seeds, “lucky” dried kumquat, and ground ginger, and each cookie is topped with a citrus caramel glaze. These cookies are available in a variety of shapes and will be up on the website with quantiy and pricing options shortly. Thanks to the Lovely Jean Meyer from Hannibal, MO, we have an incredible stash of jams, jellies, butters, and pickles to experiment with! On top of using the butters and jams in batters, we’ve been loving how wonderfully the jellies can be used in glazes for cutout cookies and shortbreads. For Valentine’s Day we made a fun group of Vegan Vanilla Cutouts topped with a Sour Cherry Glaze made from Jean’s jelly, including the unicorn to the left. Last, but not least, ice cream is abounding here! It’s homemade, coconut milk-based, and low-glycemic. Chocolate, vanilla, berry, coffee, you name it. So far no flavors are available for purchase but by summer it’d be great to have the ice cream cake we’ve been working on up on the website. It really is getting good!
Year of the Black Snake Vegan Black Sesame, Kumquat, and Ginger Cookie with Citrus Caramel Glaze Vegan Chocolate Ice Cream garnished with Thai fortune cookie and fresh mint
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Single Layer Vegan Chocolate Cake with Chocolate Frosting Vegan Iced Vanilla Cutouts
SEASONAL CAKES + OTHER WAYS TO KEEP UP Throughout the year, the website features special products and seasonal cakes. This is a fun way for us to keep the menu fresh and to showcase seasonal flavors. The new seasonal cake on the block (replacing last season’s Spiced Carrot Cake) is the Chocolate-Orange Cake with Whipped Blood Orange Frosting, topped with Dark Chocolate Spears. All seasonal cakes follow the same pricing as the Standard Cakes. This one will be available through May or so. Pictures will be up shortly. As for the Seasonal Pie/Tart, the long-running Sesame-Crusted Pumpkin Tart with Sweet Coconut Cream, it’s still on the menu! But not for long, so snatch it up if you haven’t yet. The same goes for the Seasonal Specialty Cake, the Layered Coconut Milk Spongecake with CinnamonRoasted Asian Pears. By April, these two delicious treats will have been bumped off the menu to make way for some Spring-inspired goodies. In addition to checking the website for new treats, you can keep tabs on what we’re up to through Facebook (facebook.com/MockingbirdBakery), Instagram (instagram.com/mockingbirdbakery), Tumblr (mockingbirdbakery.tumblr.com), Twitter (twitter.com/MockingbirdBkry), Issuu (issuu.com/mockingbirdbakery), and YouTube (youtube.com/user/MockingbirdBakeryTV?feature=mhee). (Phew!) These sites enable you to give us your feedback, provide you with photos, recipes, and nutrition information, and let us know that you’ve got our backs. Check ‘em out!