DIY: dough ornaments

December 1st, 2011

Have I mentioned that T and I have 6 nieces and nephews aged 10 and under? We do and they are my favorite chilluns ever.  We hosted an afternoon of family and fun over Thanksgiving weekend and this project was awesome!
If you’re short on time (or the kids are short on patience), you can totally cut out the ornaments and bake them the night before and just let the kids decorate them.

Recipe for Dough Ornament Party:
drop cloth on floor (makes clean up SO easy!)
washable paints (I use Crayola)
glitter glue (less messy than glue + glitter)
ribbons and/or pipe cleaners
googly eyes or whatever else you think is fun
dough ornaments (recipe below)
paint brushes
cookies to eat
hot chocolate & marshmallows
Christmas movie (for watching/napping while paint dries)
spray fixative

Recipe for Dough Ornaments:
Mix together 1/2 cup salt and 1/2 cup warm water. Let salt dissolve a bit.  Add 1 cup flour.  Knead it all together for about ten minutes.  You want to make sure it’s smooth and even and that there are no air pockets (I was lazy and didn’t knead long enough… mine had air pockets).  If it’s too sticky, add a little more flour; if it’s too floury, add a little water. Natch.
Roll it out on a lightly floured surface to about 1/4 inch thick and then use cookie cutters to cut out the shapes you want.  Now use a straw or toothpick or whatever to make a hole at the top (this will be for your ribbon).
Place the shapes on a cookie sheet lined with parchment paper (NOT wax paper!) and then bake at 200 degrees for 2 hours, flipping the ornaments over half way through. 
(I turned the oven off after 2 hours and went to bed, but left the cookie sheet in the oven as it cooled to give it a little more time to dry out).
You want the ornaments to dry out completely, and some people have had to bake for 4 hours.  I think it depends a lot on how thick your ornaments are.
Once the ornaments are cool, you can decorate them!
If you’re one of those perfectionists who drives other people crazy, you’ll probably prime them with a coat of white paint.  If you’re a normal, busy person like me you’ll just leave them alone and let the kids have their fun without worrying about it.
After the ornaments are decorated, spray with fixative (esp if glitter was used) and allow to set.  Loop ribbon/pipe cleaner/whatever through the hole and hang on your tree!

If you make some, please post on our facebook wall so we can see they turned out!  Have fun!

Posted in DIY by Kat | No Comments »

jan’s famous toffee bars

November 29th, 2011

My mom is Jan and her toffee bars are famous (among people we know).  Muddy’s offers these toffee bars every single day, but to me they still taste just like Christmas.  This is because Mom made these Every Single Christmas that I was growing up. 

She did this for three reasons:
1. Toffee bars can be made ahead and frozen; they freeze BEAUTIFULLY.
2. Toffee bars are rectangles, so they can be cut in half to be super-cute at parties.
3. Toffee bars are incredibly delicious.

Mom’s strategy was to spend an afternoon making batch upon batch of toffee bars, then cutting and freezing them.  She had three children, so the convenience factor was huge.  If we announced at bedtime “I forgot to tell you we have to bring a plate of cookies for the class Christmas party tomorrow” it didn’t matter; she just grabbed a plate of toffee bars from the freezer.  Last minute party? No problem.  Hostess gift?  No problem.  Drop in guests? No problem.

The only problem occurred once my brothers and I were tall enough to open the freezer door.  You know how your trash looks when raccoons get into it?  That’s how the tin foil packages of toffee bars would look once we figured out: 1. how to get into the freezer and 2. that toffee bars are also delicious super cold.

Jan’s famous toffee bars are one of our most popular items at Muddy’s and many of our customers follow Mom’s advice and keep some stocked in the freezer for those surprise occasions.
To freeze them, wrap them first in plastic wrap, then in tin foil.  Tupperware is also a life-saver.  (Maybe also label them “liver” so prevent the above ‘raccoon problem’!) You can even take it a step further and arrange them on a plate, then wrap and freeze.  This way it is seriously grab and go!

Toffee bars are $7.20 a dozen and consist of a buttery cookie crust, smooth milk chocolate, and toasted pecans.  They will change your entire life.
To place a pre-order, email orders@muddysbakeshop.com or call us during business hours at 683-8844 about 2 days ahead of time.  Or stop in and pick up a few at the counter!

Thanks Mom!!!

Posted in holiday by Kat | 3 Comments »

save your sanity: tip #1

November 28th, 2011

This Christmas season, we’ll be posting some tips to save your sanity!

Tip #1: Prioritize.

Seriously y’all, this is the one that will make the biggest difference.  It is So Easy to get caught up in all the bustle of this season and buying presents, wrapping presents, decorating the tree and house, sending cards, making travel plans, making hosting plans, and everything else can sweep us away into a whirlwind of competition, stress, and insanity before we even know what’s happening.

The best way to combat this is to set boundaries and establish a routine.
A helpful boundary for me is that the Christmas season does not start until after Thanksgiving.  Ever.  I do not do any Christmas decorating, caroling, etc until after Thanksgiving.  I refuse to be drawn into the commercial world of Christmas-at-Halloween and it helps my anxiety level greatly.
As for a routine,  the day after Thanksgiving, Thomas and I stay in our pj’s for a while, brew some coffee, and watch “Charlie Brown Christmas” together.  Then we put up our stockings, nativity, etc and the season has officially started.  This is important to us because a) humans like routines; we feel calm and in control and b) it is a strong reminder to us of what this season is truly about before we start getting wrapped up in the craziness.  A daily routine we try to practice is writing something we’re thankful for on our chalkboard in the den.  It keeps things in perspective.

So, here is your assignment:
1.  Decide what your boundaries are and stick with them.
2.  Set up a calming routine (it could be as simple as “enjoy a cup of coffee on the sofa before checking email”).
3.  Decide your priorities.  What is truly meaningful to you and your family at Christmas?  What can be cut?  Write them down and put them in order.  Then don’t feel bad if the bottom items on that list don’t get done.  Big fat deal.  :)

I’d love to hear from y’all about your boundaries, priorities, and routines.  What are the things that keep you sane?

Stay tuned for more sanity saving tips from your local insane baker!

Posted in holiday by Kat | 1 Comment »

Happy Thanksgiving!

November 24th, 2011

As anyone who has visited our restroom can attest, we have a strong focus on gratitude here at Muddy’s.

We’ve had another great year and we are thankful for so much this year!

  • all y’all who included us in your Thanksgiving celebrations by ordering treats!
  • our awesome vendors who help keep us supplied including Donnell Farms, Mike Foster, Mary Carter, Jones Orchard,  Memphis Farmers’ market,  and more!!!
  • all of our wonderful families who are so incredibly supportive and loving
  • all those regulars who are so friendly and positive and who feel like family
  • the press (that includes bloggers!) who have been so awesome and supportive
  • God and all the amazing gifts he gives us, the experiences that teach us, and the challenges he throws our way


Personally, I am so thankful for:

  • all the awesome people I get to work with every day; they are truly the most incredible, patient, awesome, kind folks out there and especially my brother Kip who is my right hand at the bake and such an amazing person
  • the house T and I bought this year; I love the porch, the funky-weird kitchen, the garden-in-progress, all of it… but especially the person (and dogs) I share it with that really make it home.
  • that one of my best friends, Whitney, moved back to Memphis!
  • pie, delicious pie


And some staff thanks!

  • “my ole cat Frisky and biscuits” -Leah
  • “GI Joes, my old comfy dumfy pjs, and HAM!” -Tim
  • “sweater vests and egg noodles” -Chris
  • “Fallout 3, monogamy, and chicken thighs” -Janine
  • “My happy light and the grandma mug” -Robyn
  • “Lil fox babies, penguins, and deviled eggs” -Megan
  • “My dog, sunshine, and crunchy leaves” -Karen
  • “My awesome husband Chase, my adorable dogs, and my incredible family & friends” -Nicci
  • “This job opportunity and incredible coworkers” -Glen
  • “Isabel, Paige, friends, coworkers, & silly cats!” -Lindye
  • “Everybody” -Mark
  • “Awesome job, more awesome coworkers, friends and family” -Kathleen
  • “Friends, family, fantastic people I work with, Gary Oldman.” -Jarrod
  • “For everyone for making Muddy’s feel like home to me and not just like the new person! Thanks everyone!” -Agoud
  • “For every road that led me to exactly where I am & everyone who has loved me along the way.  And Harry Potter.” -Sara

HAPPY THANKSGIVING EVERYONE!!!! Thanks for making our year so great and enriching our lives so  much.  Have a great weekend and we’ll see you on Tuesday!  XOXO!

Posted in happy, holiday by Kat | 3 Comments »

the legend of shady wake

November 16th, 2011

Southern pecan pie… a CLASSIC Thanksgiving choice.  I am totally bragging here, but ours is the very best ever.  I am especially proud of this pie and if you’d care to know why, here is the tale…

My dad, Wake, LOVES a good pecan pie.  However, he also has very high standards for it. 

Dad’s Rules for an Excellent Pecan Pie:
-Filling must be sweet and a little gooey, but not overwhelmingly so.
-Crust must be buttery, yet flaky, thick enough to support the filling and a pleasing taste contrast, but not so thick that it is at all doughy
-Pecans must be ample but the pie must also slice easily (a difficult task with all those nuts!)

About 5 years ago we were all discussing who was to bring which dishes for Gordon Thanksgiving and I got dessert.  I was looking forward to perusing cookbooks and choosing what to make when my dad did the unthinkable… he specified WHAT KIND of dessert he wanted me to bring.  What??? I’m not a store where you walk up and order! (or I wasn’t, at the time)  Also, I’d never made pecan pie.  I was a bit nervous about being required to show up with this fearsome dessert (see Dad’s Rules for an Excellent Pecan Pie above).  What to do?

Shady Wake pie slice

It turns out, Thomas’s mom also had to make a pecan pie, so Thomas, Nan, and I carved out an afternoon for experimentation.  Nan’s kitchen became our laboratory.  We rolled pie dough and tried multiple recipes for filling.  We baked, cooled, then tasted the pies.  We took detailed notes… “A has a good consistency, but flavor is a little lacking”  “B tastes great, but oozes everywhere” etc.

Armed with my notes, I studied the recipes’ methods, ingredients, etc and formed my hypotheses for round two and then did it all again, using recipes I’d constructed, much like Dr. Frankenstein, from bits and pieces of the first set.  A third round of baking (and many pies later) I had developed a real winner.  This pie was PERFECT!  The crust was buttery, delicious, and flaky.  The filling held its shape without sacrificing flavor.  I’d discovered that breaking the pecans into smaller pieces made it possible to use lots of nuts AND slice it easily!

I proudly used my recipe to make the Thanksgiving pies and everyone loved them.  More importantly (to me) Dad said it was the BEST pecan pie he had ever eaten in his whole life, including his own recipe.  It’s still one of his favorite items at Muddy’s and every single time I make or eat a Shady Wake pie, I think of him.

If you’d like to order some Shady Wake pecan pie for YOUR Thanksgiving celebration, just give us a call during business hours* or shoot us an email at orders@muddysbakeshop.com

HAPPY THANKSGIVING!

Preston, Wake, Kat, Kip

*Muddy’s business hours are Tues/Wed/Thu 11am-9pm and Fri/Sat 11am-11pm.  We are closed Sundays and Mondays.  We will also be closed Nov 24-26 for Thanksgiving holiday.

Posted in holiday, Uncategorized by Kat | 1 Comment »

winter workshop 2011

November 15th, 2011

We’re happy to present the Winter Craft Workshop 2011!
As the seasons change, it’s time again to change our decor in the shop and as usual, we’d like to invite you to join us for an afternoon of fun!

Our special events committee has put together a fun program making paper stars and snowflakes to hang from the ceiling, so come learn how to make these cool crafts and have some fun with the Muddy’s crew.  Thanks especially to Lea for organizing and Kathleen for the super cute invitation flier!

WHEN: Sunday, November 20 from 2pm to 4pm
WHERE: Muddy’s Bake Shop  5101 Sanderlin #114 38117

Children under 12 must be accompanied by a parent.  Event is free of charge.
Space is limited, so to sign up please contact Lea at events@muddysbakeshop.com

We look forward to seeing you there!

Posted in DIY, fun times at the bakery, holiday by Kat | No Comments »

poet’s corner: Fire

November 2nd, 2011

Fire
by Judy Brown

What makes a fire burn
is space between the logs,
a breathing space.
Too much of a good thing,
too many logs
packed in too tight
can douse the flames
almost as surely
as a pail of water would.So building fires
requires attention
to the spaces in between,
as much as to the wood.When we are able to build
open spaces
in the same way
we have learned
to pile on the logs,
then we can come to see how
it is fuel, and absence of the fuel
together, that make fire possible.We only need to lay a log
lightly from time to time.
A fire
grows
simply because the space is there,
with openings
in which the flame
that knows just how it wants to burn
can find its way.

I love this.  I tend to forget to tend my ‘open spaces’ between the logs; I allow daily concerns to fill every hour and get overwhelmed by the overabundance of those good things.  This is something I have a feeling many of you can relate to.

I hope y’all enjoyed this one!

Posted in poets' corner by Kat | No Comments »

recipe: farmhouse vegetable barley soup

October 11th, 2011

T and I are trying to cook more at home (rather than relying on take-out, pbj, or cookies for our dinner) so I was excited when this month’s issue of Cook’s Illustrated arrived.  It’s filled with lots of scrumptious looking recipes (broccoli rabe pasta with sausage, you’re next) but with the weather beginning to feel like fall, the farmhouse vegetable barley soup really grabbed my attention.

So many veggie soups are tomato-based, which is yummy, but this one was root & greens based.  It has a lot of the basics (carrots, potatoes, peas) but also cabbage, leeks, turnips, porcini mushroms, and celery.  The recipe was easy to follow and the timing of cooking the vegetables is perfect.  You chop a few and put them in the pot to cook; while those are softening you chop a few more, and so on.  That timing is also great if you’re working in a small space because it’s easy to keep things tidy while you chop/cook/wash/chop/cook/wash.
The whole thing took about an hour and 20 minutes (start to serve), so perfect for a Sunday night.

The only thing I had any trouble with was grinding the porcini mushrooms; I don’t have a spice grinder, so I used scissors to cut them in tiny pieces, then used a mortar and pestle to grind as much as possible.  This worked okay; I wasn’t able to grind them all the way to powder, but it didn’t seem to harm the soup at all.

Check out the November/December 2011 issue of Cook’s Illustrated for the recipe and happy cooking!

ps. if you don’t have a subscription/online subscription to the archives of Cook’s Illustrated, get it.  It’s $25 very well spent!

pps. I made the entire recipe and it yielded supper for two plus “leftovers supper” for two the next night, plus 4 pints that I froze for quick meals later.  I’m a big fan of jars and these things; just move one from the freezer to the fridge the morning before you plan to serve your leftover soup.

ppps.  Check out comments for actual recipe!

Posted in recipe for awesome by Kat | 1 Comment »

impromptu BAKE SALE

October 9th, 2011

Yikes!  We forgot that this weekend is fall break for lots of y’all and we baked too much!!!  We have about 350 cupcakes leftover from last night so Thomas and I are up here at the shop having an impromptu bake sale until we sell out.

1 cupcake = $1
a dozen cupcakes = $5
Fill your own bakery box!

ALL $$$ go to St. John’s Episcopal Church!!!!!!!!!!!

Cash only… we don’t have the register set up.  :)  I’ll post on facebook when we close up.  SO COME OVER NOW and get your super-cheap goodies and support a good cause!

Posted in fun times at the bakery by Kat | 2 Comments »

little black dress: dress for success

October 4th, 2011

Come party with us at the Dress for Success Little Black Dress event this Thursday, October 6!

The cocktails and couture event will be hosted by Lexus and Verizon and featuring food from Felicia Suzanne, Sweetgrass, Chocistry, Quality Wines and Liquors, and of course, Muddy’s Bake Shop!  There will be an auction for items like hotel packages, a signed Tony Dungy book, and event tickets.

Nicci B will be there representing Muddy’s, so be sure to say hello!

Go HERE to get your tickets!

Posted in Uncategorized by Kat | No Comments »

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