Archive for the ‘Cookies’ Category

Bloom Baking Co. really does seem to have the best {flour} in Kansas City….

While visiting the Kansas City River Market yesterday, my wife and I came across a brand new bakery—come to find out they had only been open for four days.  Owners Stephen Zaragoza and Janet M. O’Toole warmly greeted us as we stood staring into the bakery cases like a couple of small children.  Janet took the time to descibe to us what each item was in the cases and under the glass domes.  They offer items like apple tarts, peanut butter crunch bars, lemon cake, cream filled horns, scones and many other sweet pastrys.  They bake their breads and croissants daily and even offer a great selection of cookies—like iced oatmeal!

I was immediately drawn to the cranberry scones.  The scone feels so dense and heavy sitting in your hand, but it was heavenly light and flaky when I bit into it.  Owner Steve said that they also have Bing cherry scones that are really delicious. I hope it’s Bing cherry day next time I’m there!  Robin chose the cream-filled horn. Talk about melt in your mouth.  The cool part about the Bloom Co’s horn is it’s coated on the inside with chocolate—Robin said, “look, it’s like a drum stick cone, but way better” and the cream filling was outrageously rich and delicious.

Bloom Baking Co. uses several local products in their bakery from the flour which is milled in Kansas to the flavored lemonades and root beer.  You can also find hand made desert stands and they even have eco-friendly market bags that would be great to use while shopping at the River Market. 

I promise you that once you stop in you’ll be a return customer….I know my wife and I are!!!

Bloom Baking Co.
15 East 3rd
Kansas City, MO, 64106

Phone:(816) 283-8437

Well, my official Christmas season is underway today.  We have started rolling out and punching out sugar cookies, one of our most favorite Christmas eatable items.  I like to get everyone involved in the making of my sugar cookies, and I do mean everyone.  Of course Garrett is ready to help, and with a little and I do mean very little persuading Chelsea is happy to help too.

What looks like flour on the counter top, is actully powdered sugar.  Powdered sugar is really great to use when rolling out a sweet dough–it helps from drying out the dough as you roll it out over and over.

Remember to turn your cookie sheet 180° about half through the bake.  These were finishing at about 8 minutes, so I turned them at the 4 minute mark. Remove them from the oven just as the edges begin to brown.  Let them sit on the cookie sheet for 2 minutes and then place them on the cooling rack.

As I mentioned above, I like to get everyone involved in making my Christmas sugar cookies.  The tradition at my house is in order to get your Christmas dinner you must first paint at least 3 cookies. I choose 3 so you can take two of them home to leave out for Santa, and one to stay at my house to fill my cookie platter. These cookies won’t get painted till Christmas Eve.  So, I will post the pictures of these cookies probably  on Christmas day.  Till then, please enjoy a few shots of Christmas past…

Christmas 2004

Christmas 2004