Cakes' mission is to help stop oppression and violence against women and girls. That task seems to be getting bigger by the day. Over a year since a group of schoolgirls were kidnapped from their Nigerian village by Boko Haram terrorists, hundreds are still missing. In an effort to keep attention focused on their safe return, the ‪#‎DearSister‬ initiative is asking people from around the world to write short messages of hope to be delivered to their families at the end of this month. I wrote one because I am a mother who cannot imagine the heartbreak of losing my own daughter, because I believe the life of every girl matters, and because I want the families of these girls to know their children have not been forgotten. One day soon, I hope the girls will read the letters themselves. I invite you to take a minute to write your own short message of support.

This great photo comes from the King Arthur Company.  We here at Cakes rely on them for the flours we use in our desserts--both because of their quality and (as a B-Corp) their commitment to sustainable and socially-responsible business practices.  This photo reminded me that 3 sets of my great-grandparents were farmers (on two continents) and that farmers have the huge responsibility for feeding us all.  With changes in our climate, their jobs get harder and more uncertain.  I especially want to honor those who have taken on the added challenge of producing high-quality organic products, in an effort to sustain our Mother Earth and help us to become healthier.   We couldn't do our work without you--Thank you!

2015 marks the 110th anniversary of an iconic American dessert: the brownie! Fannie Farmer first published her Brownie recipe (no doubt using Boston's own local Baker's Chocolate) in her Boston Cooking School Cookbook.  Her recipe made soft gooey brownies (thinner than those we are used to) and included walnuts, which were plentiful, thanks to the walnut and black walnut trees that grew in the area.  Since Ms. Farmer's time, brownies now come in many variations--but we still love them, and we have her to thank!  Give a cheer for Fannie Farmer!

Really!  Artist Vicki L Rees of Tipping Paint Gallery in Raleigh painted two of Cakes favorite offerings: our luscious Orange Sunrise Cake (my Grammon's recipe) and our killer Key Lime Tart!  Thanks Vicki!  I feel so honored!  Stop by this great gallery and see what else this wonderful artist collective has to offer! 

Click hear to listen to the short Tedx Talk by Robyn O'Brien, author of "The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It."  She explains very clearly how many of our foods are different now than they were when many of us were growing up--and why organic is better!  She also explains the economics about the costs between organic and non-organic foods.  See the About Our Ingredients blog post to learn more about what we do (and don't) put into Cakes products!  All our cakes are made with as many organic ingredients as possible (dairy, flour, eggs, some sugars, nuts, chocolate, coffee, fruits, etc.); we do not use preservatives, artificial dyes or flavorings, and we are moving away from using products like soy (often in shortening)--because we think that even a splurge on dessert should not be bad for your health.  Always check our ingredients labels to learn more about our products.

I am often asked if I can make one of our cakes or brownies gluten-free, and my first question is always "Why do you ask?"  Here's the reason: Your health is important to us!  For those of you who are among the 1% of Americans who have the autoimmune disorder celiac disease, we know that ingesting even a small amount of gluten (and certain oat and corn products) can be potentially life-threatening.  If you have celiac disease, reading labels and eliminating gluten is essential for your good health!  That means, you should only buy baked goods from a dedicated and certified gluten-free facility (and Cakes is not).  

But what about the rest of us?  The debate about gluten rages on while "gluten-free" products are now everywhere.  What is gluten?  Do we need it?  What's wrong with trying a gluten-free diet to see how we feel?  and, Is it really healthier to "go gluten-free"? 

For starters, most of us (including children) benefit from gluten in our diets and going gluten-free means eliminating many common and nutritious foods.  Gluten is a protein found in whole grains like wheat, barley, rye, and even oats; it is present in many whole grain foods (including baked goods) that use wheat and other common grains--that includes bulghur, farro, kamut, spelt, and triticale.  All are rich in vitamins and minerals, such as B vitamins and iron, and fiber and nutrition experts recommend eating whole grain foods, as part of a healthy diet.  Whole grain products may help lower your risk of heart disease, type-2 diabetes, and some forms of cancer.  Adding naturally gluten-free grains like quinoa, millet, or amaranth to our diets or eating gluten-free meals sometimes can wake up our taste buds and add some variety and balance to what we eat. 

But for those of us without autoimmune diseases and allergies, is going "gluten free" really a healthier option?  The answer depends on how well you read and understand the ingredients in foods touted as "gluten-free".  Some people insist they just feel better completely eliminating gluten from their diets.  If you are among them, here's some food for thought (OK, pun intended): researchers have found that most people who cut gluten from their diets may also be eliminating foods that contain high-fructose corn syrup, artificial ingredients, chemical dyes and additives (a fact that researchers found to be more likely to contribute to feeling better than simply eliminating gluten). 

And what about those gluten-free baked goods that are so popular now?  Are they better for you than traditional baked goods?  Read your labels! Commercial gluten-free flour is actually a specialized blend of starches (usually a combination of potato, tapioca, or rice) which tend to be highly processed and often contain additives and stabilizers in order to imitate the way conventional flour performs and tastes in baked goods.  Any of you who have tried gluten-free mixes or flours know that some are gritty or don't perform or taste the same--in fact, many gluten-free mixes and recipes feature sugar as the first ingredient!

At Cakes, we use organic, certified non-GMO flour in our cakes, along with other organic ingredients.  If you are one of our customers who choose gluten-free desserts as part of a lifestyle choice, we offer several delectable naturally gluten-free (and additive-free) desserts made from traditional, old-world recipes (like meringues, macaroons or flourless tortes).  We also offer a limited selection of desserts using commercial gluten-free "flour" blends that meet our high standards--but many of our specialty cakes can be duplicated with gluten-free flour, so please ask us for recommendations when you place your special order. 

What if we each spent this Valentine's Day spreading some love to those who need it most? There are so many "invisible" people in our communities--people we walk by every day--who would appreciate something as simple as eye contact, a sincere greeting, or the smallest courtesy or kindness. Is there someone you know who could use a little encouragement, companionship, or TLC? A partner or family member who needs a reminder that they are loved and cherished (no matter what)? A friend or colleague who deserves some praise, recognition or kind words? A peer who needs protection, friendship or care? Or, a charitable organization that could benefit from your time? Together, we can make our world a kinder, more welcoming, and more peaceful place. In the next 10 days, please consider one thing you can do (just for a day). Who knows. maybe it'll become a tradition...or better yet, a regular habit?  Please share your ideas or plans below!

Check out this link for a video of a classic sweet-potato-growing experiment made by this little girl and her grandma.  It shows very graphically not just the difference between conventional and organic foods, but also emphasizes that "all organic is not created equal."  When in doubt, go to your local organic market or (even better) buy directly from local farmers (there are so many in our area)!  It also shows how important it is to teach our children about where their food comes from and the difference they can make!  Here at Cakes we regularly check the sources of our ingredients and have been steadily moving forward to include more organic ingredients in all of our products.  We are proud that many of our cakes, brownies and tarts are now fully organic and we'll keep working to make them even better!  And Allyse, keep up the good work--you are already quite the scientist! 

Aaaah!  Is there is anything better than a fresh juicy peach?  We're in the midst of local peach season here in North Carolina and to me, the sweet aroma of peaches is the essence of summer.  I love the smoothness of the luscious sunset-colored fruit just under the soft, slightly prickly fuzzy skin!  I like local organic yellow peaches and look for fruit that is slightly firm (not hard or green) and fragrant when you sniff the stem end.  
While they are fresh and plentiful, I've been baking them into pies and tarts (like this Peaches 'n Cream Tart); pureeing them for glazes and sauces; combining them with herbs and spices for chutneys and smoothies; freezing them into granita and ice cream; and even roasting them on the grill!  When they are fresh and ripe, I find that peaches need almost no sugar--though a little lemon juice and a smidge of brown sugar do bring out their flavor and keep them from turning brown.  Truly fabulous!

I'm sure there are at least 1001 ways to prepare and enjoy peaches.  I invite you to share your favorite way to enjoy this luscious fruit with us (or if you have a literary flare, give us your own "Ode to the Peach")!

One of the things I love about summer is the wonderful array of fresh local (and organic) fruits and veggies!  And what could be more local than growing your own produce?  We have just a tiny plot out back that we have dedicated to our "crops" this summer, but community gardens allow almost everyone to grow-their-own produce these days.  It's really worth the effort and can be money-saving, too if you pickle, freeze, can, or even trade your extras!  In spite of an over-abundance of rain this year (and a feisty group of squirrels who certainly seem to me to have opposable thumbs), we have had berries galore, lettuces, sorrel, carrots and radishes, corn, cukes, several varieties of tomatoes, the requisite compendium of herbs, and lots of zinnias.  We've been fortunate to expand the variety of our bounty through trades with neighbors for zucchini, beans, peas, different types of peppers, and eggs (the latter would be from chickens, not the garden).  It's amazing how much better things taste when they are fresh, and aren't waxed or treated or grown with chemicals--I find them to be sweeter and more tender!  That's why we use the freshest ingredients available to us and look for organic products when we bake for Cakes--we think it makes everything taste better!