Check out these Eugene bakeries for show-stopping desserts for the holidays and special occasions.
Nothing in the display case at Springfield’s 100 Mile Bakery immediately tips you off to the fact that this place was born to serve.
Three home bakers from Southern Oregon have taken custom cakes to a new edible level. Their exquisite designs are prized year-round at weddings, special events and many a child’s birthday party around the region.
You can’t resist a scoop or two of freshly-made, old-fashioned frozen goodness — even during fall and winter. You may not know it, but the Rose City has a variety of independently-owned artisan ice cream shops, and these scoop shops aren’t just for summertime treats. Think outside the pint. Who wouldn’t love a container of handmade local scoops for those holiday pies? Or host a holiday party catered by a gelato store? Chad Draizin opened his first Fifty Licks brick-and-mortar scoop shop in 2011, and has since become beloved among the Portland artisan ice cream set. At his Clinton Street location, you’ll find small-batch ice cream, which is made… See More
Have you found yourself forgoing those treasured sweet treats because of gluten intolerance? Have a special someone who wants a gluten-free birthday cake? Look no further! Based in Chagrin Falls, Ohio, a small perfectly-picturesque town in the shadow of big city Cleveland, 1-2-3 Gluten Free is one of the fastest “rising” brands serving up a line of customizable and sugar-free baking mixes and fortified flours for the gluten-free baker. What inspired mompreneur and CEO Kimberlee Ullner was her personal and family history of celiac disease and other gluten intolerances. She experienced first-hand the need for healthy products that were not in the marketplace. So she stepped up to meet… See More
With Thanksgiving a scant two days away and plenty to prepare for hosting a crowd at my house, I haven’t had as much time as usual to crank out some new dishes for you. So I dug into our recipe files to bring you some treats you’ll want to save room for. Heating up the kitchen with an afternoon of winter baking can beat any gray-day blues, so get our your trusty bakeware and whip up one of our best sweets for weekend breakfast, festive dinner party or afternoon of football watching. Full of wings and brats? Wrap up the treats to send home… See More
With a generally mild flavor, pumpkin provides the perfect backdrop for the warm spices of fall in this recipe for Pumpkin Pie Cupcakes. I replaced some of the wheat flour with almond flour for lower gluten and added candied ginger for a hint of sweet heat. Plan ahead by baking a small sugar pie pumpkin the day before and removing the pulp when cool. Recipe adapted from Meet me in the Kitchen Ingredients 1 cup unbleached flour 1/2 cup almond flour 2 tablespoons finely diced candied ginger 1-1/4 teaspoon cinnamon freshly grated nutmeg 1 teaspoon baking soda 1 teaspoon baking powder… See More
There are a few foods that many of us love to love can’t live without this time of year…summer berries. They find their way into every meal 24/7. After 9 months of waiting, we spend daysdream-ing up simple or complex ways to bake, stir, toss, boil, and sprinkle them into every day. Here are a few ideas to get you started. The Simple Naked Truth…Fresh: Wash. Eat. Repeat. Smoothies: For a heat-beating blend, seasonal and fresh blueberries, strawberries, and blackberries are especially good for a fruity frozen beverage . We’re partial to this Berry Green Smoothie from Pinch of Yum for its healthy spinach or… See More
If it’s summer and you’re reading this, then you know that fresh blueberries are readily available at markets. This blueberry panna cotta, also known as Italian custard, serves as the perfect make-ahead dessert finale for a summer evening dinner. The sweetness is complemented by the slightly tart lemon blueberry compote. Make this the day before to let flavors meld and ease your dinner preparations. Ingredients 3 Tbsp. water One .25-ounce packet of gelatin 3 c. heavy cream 1 c. milk ¼ c. sugar 3 strips lemon zest (Meyer lemons work especially well) ½ vanilla bean, split in half lengthwise Directions Put the water in… See More
This recipe combines three of the top Pacific Northwest foods in one delicious pastry….chocolate, pears and Bob’s Red Mill Gluten-Free Pie Crust Flour. Together and separately, they’ve opened up a new world of creative cooking for me. I like to throw together a galette to show friends how easy baking can be using the best seasonal fruit or savory vegetable that is on hand. You can get other tips from Bob’s Red Mill here. Prep time: 30 minutes Rest time: one hour Cook time: 40 minutes Flaky Pie Pastry One package Bob’s Red Mill Pie Crust Flour 12 tablespoons very… See More