A recipe reminiscent of my childhood!

Raggedy Robbins

"Simply Delicious"

Whether it be the smell and of course the taste of your granny’s freshly baked chocolate puddin’ cake, the smell of sunscreen, a freshly cut lawn or hearing an oldie, but goodie song on the radio, there’s a variety of stimuli that can instantly transport you back to your childhood.  Shelly and I were recently working on new gluten free ideas for desserts and I remembered a recipe that my best friend and I use to enjoy on a regular basis.  We called them Raggedy Robbins, others called them No Bakes.  They should be called just “Simply Delicious”!

We revamped the recipe a “smidge” to include gluten free oats, organic peanut butter and Valrhona cocoa.  As soon as I began combining the ingredients, I was 12 years old again in Lynn’s kitchen, giggling and rehashing the days events.  What boys we thought were cute or quirky and how to wear makeup were the two hottest topics.  We would tell each other to wait for the cookies to set, but most often we ate the gooey mixture hot, right out of the pan.  Thinking about this now makes me instantly happy and reminiscing about it reminds me of how young I was when I began to nurture my “genetic sweet tooth/teeth”.

Lynn’s mother is a kind and patient woman.  She didn’t care what mess we made in her kitchen, she encouraged us to cook, bake and experiment with recipes.  She learned a lot about what we were up to by just quietly listening to our conversation from the other room.  Ingenious on her part and a method I must institute myself.  Somehow, in this age of convenience, prepackaged foods and “not enough time in the day” I think moments like these are lost.  Thinking about this reminds me to cook more with my kids, relax some kitchen rules and share some of my fondest childhood memories and recipes that my children can pass on to future generations.

This is definitely a recipe for just that.  Enjoy!

Raggedy Robbins

1 cup sugar
2 tbsp cocoa powder
1/2 stick butter
1/4 cup cold milk
__________
1/2 tsp vanilla
1/4 cup peanut butter
1 1/2 cups quaker quick-cooking oats or Gluten Free Oats
In a 1 1/2 qt saucepan, mix sugar, cocoa powder, butter cut into pieces, cold milk. Cook over medium heat, bring to a rolling boil. Boil 1 additional minute. Stir in vanilla, peanut butter and oats, stirring quickly.  Before mixture cools, drop by teaspoonfuls onto parchment paper or in cupcake liners or eat hot right out of the pan.
*I use an ice cream scooper to drop the cookies.  Actually, I use an ice cream scooper to drop most things.  It has an easy release and is almost a perfect measure.


Food and Fine Art…the perfect combination!

Wow, this past month has been a blur.  Now that the remodeling and move is complete, Shelly and I look back and aren’t sure how we managed to meet our goal of reopening on July 1st, but we did.  The overwhelming consensus is that our move to this historic building at 4 C Bay Street and the inclusion of a gallery is a great one and the perfect combination of food and fine art.

Honestly, we hadn’t thought about moving Baked Dessert Cafe and it certainly had not crossed our mind to merge a gallery with our all natural desserts, breads and beverages, but then again, God does work in mysterious ways.  Hours before we learned that our building had been sold, we were told that the gallery space at 4 C Bay Street was available.   When we walked down to see the space, Patrick Henry was working in his gallery and the discussion of expanding and relocating Baked Dessert Cafe began.

Shelly and I have admired Patrick’s work over the years so having it now adorn the walls of our business is simply amazing and breathtaking.  The inclusion of the gallery has also added a new dimension to our business. We’ve had our fans find us and thus familiarize themselves with Patrick’s Fine Art and his fans have visited and, in turn, have become fans of “Baked”. All have commented that it seems to be a perfect pairing of the two and we whole heartedly agree.

In addition to showcasing Patrick’s work, we intend to highlight a local artist each month.  There is so much talent in this little town! The very first person we thought of for July was Debbi Dean-Colley.  An amazing artist, activist and mother, Debbi creates”Mixed Green Jewelry” which utilizes recycled and upcycled materials.  Her creations are simply beautiful and available through the month of July!  Stay tuned for the talent coming in August!

As the gallery and highlighted artist change, our all natural desserts, breads, cheeses and beverages will change too.  Of course, what we call “fan favorites” will always be “BAKED” at “BAKED”, but we will add more “old school” offerings like baked custards, apple dumplings and the like.

We’re also working on a “brown bag” lunch which will be healthy and affordable.  Sodas sweetened with California varietal wine grapes, organic yogurt, smoothies and local cheeses and spreads are already available.  Homemade crackers are also on our “to be conquered” list.  We’ve looking into a liquor license for beer and wine which may bring new meaning to getting “BAKED” at the beach, lol.  Our larger “digs” have afforded us room to included an area designed specifically to promote other local businesses and community events, everything from antiquities to landscape services, Lions Club events to firehouse fundraisers.

This move pushed us “out of the box” or should I say the “bowling alley”.   It has reminded us that change, even when not expected, can be a great thing and hard work and determination do pay off.   Even though, “It’s not all cupcakes and sprinkles”, this little family run business in the historic town of Berlin, continues to be “SWEET”!  So, when you find us and you get “BAKED” at the beach, please enjoy the perfect combination of Food and Fine Art!

Shelly, Patrick and Robin

It takes a village…!

Movin Up TownMany of you, I’m sure, are familiar with the African proverb “It takes a village to raise a child“.  I think we can safely say that it also takes a “village” to ready, move and reorganize a business in 5 days.

We are so excited to begin our new adventure as Baked Dessert Cafe and Gallery in our newly renovated, beautifully bright, historic location at 4 C Bay Street.  Still in the heart of Berlin, just across the street from Berlin’s Town Hall and a hop, skip and a jump from the historic Atlantic Hotel, we are thrilled to continue to serve this wonderful community and its many visitors.

Our plan to close one location on a Saturday and reopen at the new location just 5 days later, at times, seemed overly optimistic, particularly considering the fact that our new home had to undergo significant renovations.  All of our permitting, electric, plumbing, interior, signage and promotional information had to be reworked, our equipment and furnishings moved, reconfigured and reorganized.  The list could go on and on.

We couldn’t have succeeded without the help and support of our “tribe” of family and friends and  we are grateful to this “village” of commerce and contractors who made our opening possible.  Words are just not enough, but “Thank You”!  As far as the contractors are concerned, we highly recommend each one and appreciate their professionalism, timeliness and particularly their fair pricing and flexibility.

Patrick Henry Fine Arts

Plant Design by Jill Hoshal  443.783.3233

Berlin Chamber of Commerce and Berlin Town Hall

RYT Plumbing  410.213.2126

Dave Wallace Electric  443.497.0492

Mike Nichols Flooring  410.749.5241

Lauer Builders  410.880.0216

Steve Taylor of Ayer‘s Creek Adventures  443.513.0889

Design Resources, Barbara Stack  410.641.2988

Copy Central  410-208-0641

Sun Signs  410.641.9944