Crickett in Frankfurt, Germany

Dear Fans of Goldilocks Goodies,

I have moved to Frankfurt, Germany and doing a new corporate life but still focused on holistic health, all-natural products and seeking to build the same supportive community that I was able to build over 5 years in the DC area with wonderful fans and customers like you.  You can read more about my story and origin here on the blog including my design and family.

Please write if you are interested in purchasing the recipes or branding for Goldilocks Goodies so that these treats can live on.  My  PB cookies are grain-free, dairy-free, soy-free, egg-free and gluten-free. My gluten-free bread was sold and used at several area restaurants and coffee shops; clearly at the level of a chef’s requirements for taste, quality and value and popular at retail for home use. These two products were my best sellers so they, along with my branding, are available to purchase.  Email me at emily@goldilocksgoodies.com for more information.

It’s especially hard this time of year thinking about families gathered around a table of good eats, or friends and co-workers giving edible gifts to know that with the inquiries I recieve, there are people missing my bread, pies and cookies.

For the nostaligia, here is the recipe of my Thanksgiving Stuffing:

Thanksgiving Stuffing Recipe for every holiday from my table to yours

I wish all of you have a happy and healthy holiday season and New Year!

p.s. I’m also publishing my nickname as Crickett though most of you know me as Emily!

Thanksgiving Stuffing Recipe

From my family table to yours . . . simply delicious stuffing.

Ingredients:
1/2 Loaf Goldilocks Goodies Bread, plus ends.sandwich bread
6 TBS butter
1 onion, diced
4 celery stalks, diced
1 egg
1 bunch fresh parsley
salt, pepper, seasoning

Pre-heat oven 375 degrees.  In a stove top pan, heat 2 TBS butter. Add onion and celery.  Brown for 5 minutes on medium high heat.  Add salt, pepper and desired seasoning (I like Old Bay, cumin and celery salt).

Remove from stove and add to a large mixing bowl of cubed bread.  Stir in one egg and finely chopped fresh parsley.  Cut 2 TBS butter into bowl and stir.

Put in baking tray/pan and top with remaining 2 TBS of butter (Mama says: you can never have too much butter) and cover with foil. Bake 30 mins.  Remove foil and bake an extra 10-15 minutes for a crunchy top, if so desired.

If you’d like a homemade gluten-free pie this year as well, there will be a limited amount  available at Salud, the Healthy Pantry (Falls Church, VA) , Baklava Couture (Kensington, MD) and Lemon Street Market (Lancaster PA) starting Sunday, November 22.

A “Neat” Discovery

So, it’s 23 days into my gluten-free diet and I was beginning to run out of dinners that were gluten-free and contained the right amount of protein. It’s expensive to have meat at every meal and there’s only so much beans and rice one can have! So I ventured into a new world.

At our local grocery store there was a packet of this meat replacement called “Neat”. Not only is it gluten-free, but also 100% vegetarian and soy free! The greatest part, the company is also based out of Lancaster County!

Last night for dinner was the first time I used the product and it was absolutely fantastic. I used their Italian Mix to make “neatballs” for a pasta dish, which I used corn noodles in place of regular wheat pasta. The meal was very easy, and tasted exactly like meatballs would. I highly recommend this product even if you aren’t a vegetarian!

To find out if Neat is near you go to their website where they also have more recipes and information about their product!

Garden Inspired Recipe

Hello everyone!

It seems to be the perfect time of year when everything in the garden is blossoming and plumping up! One of the biggest fans of this hot and steamy weather are peppers and there’s only so many stir fry dishes one can make. So, to shake things up I decided to create mini stuffed peppers for a side dish! The only thing was, they were so delicious we couldn’t stop and take a picture of them before eating them! So, below is the recipe! Feel free to make them yourself and post your own pictures!

You will need: a selection of peppers, 1 cup white rice, 1 can black beans, 1/2 cup cheddar cheese, and various spices.

  1. Preheat the oven to 350 degrees.
  2. Select one pepper for each person dining. Smaller peppers can be used for side dishes, while larger ones will work for main dishes.
  3. Cut the top off of each pepper and remove the core and seeds from inside.
  4. Place the peppers in a glass baking dish so that each pepper stands upright with the top opening facing up.
  5. Cook about 1 cup of white rice for each dozen peppers. I used leftover rice which worked fine as well.
  6. With the cooked or leftover rice place a spoonful on the bottom of each pepper. Next, place a spoonful of black beans on top of the layer of rice. Repeat until all of the peppers are full. It is also optional to place a layer of cooked ground beef with taco seasoning in the middle. This might be a good option if the peppers are your main dish.
  7. Sprinkle the top of each pepper with various seasonings. I used onion powder, garlic powder, salt, and pepper.
  8. Cover with aluminum foil and place in the oven at 350 degrees for 30 minutes.
  9. After 30 minutes remove the foil and sprinkle the cheddar cheese on top of the peppers and bake uncovered for 10 more minutes.
  10. Enjoy!

Two Favorites and One Fail

Well, it’s been a little over a week since I started living gluten-free and most of the things I’ve tried are great, with one exception. My friends always post beautiful pictures of their breakfast parfait, you know the ones with yummy yogurt topped with fresh fruit and healthy granola? Well, I decided to try that for breakfast one day so I bought the cheapest store brand bulk yogurt at our local grocery store and a bag of Viki’s blueberry almond gluten-free granola. I topped the yogurt with some fresh strawberries, blueberries, and the granola and it looked fantastic!

My first gluten-free fail

Except, the yogurt I bought was fat free and extremely dry. My advice, don’t skimp on the yogurt, go for the name brand and don’t be afraid to get one with a regular fat content. Afterall, a good dose of healthy fat before a busy day at work or going to the gym gives you the boost of energy you need!

Besides the yogurt fail I’ve had two great successes, first eggplant parmesan. The only difference between your favorite eggplant parmesan recipe and this one is with the bread crumbs. Gluten-free bread crumbs can be super expensive and sometimes hard to find. In this case, I just took some rice crackers and pulsed them in a food processor until they were the consistency of bread crumbs. It was super easy and rice crackers are very inexpensive!

Yummy and inexpensive gluten-free eggplant!

Yummy and inexpensive gluten-free eggplant!

My second favorite, so far, was my first experiment with Goldilocks Goodies sandwich bread. You see the bread is just the right thickness to be perfect for french toast. So that’s exactly what I made! With my french toast I like to use pumpkin pie spice since it’s exactly the same as any homemade spices one would mix up for french toast. It was quite possibly the best french toast I’ve ever had. I highly recommend making this heavenly breakfast the next time you buy Goldilocks Goodies sandwich bread.

Goldilocks Goodies gluten-free french toast!

Goldilocks Goodies gluten-free french toast!

Picnic Fare

Hello everyone! I hope your 4th of July weekend was fantastic!

This was my first gluten-free holiday filled with two picnics and many many leftovers. Now, normally I would eat my fair share of burgers, dogs, and cake, but this holiday was a little different. The first big switch I made was a bunless burger with lettuce as my “bun”. It was great! Super fresh and very filling!

Now, the second biggest task to my weekend besides asking nearly everyone at the picnics what was in their dish, was creating my own dish. Something I’m sure a lot of my friends and Facebook followers know is that I love cooking and baking. So, making up my mind as to what to share with my family and friends is a huge decision. I had planned to make something with fresh local vegetables since a new produce stand just opened up in our town (if you’re in Southern Lancaster County, I highly recommend visiting Meck’s produce stand along Beaver Valley Pike outside of Quarryville). That’s when I came up with the plan to put a twist on a picnic favorite–summer tomato salad.

Your normal summer tomato salad comes with cherry or grape tomatoes, corn, and avocado. So to shake things up, I added a creamy chipotle dressing. The homemade chipotle sauce I got from a friends dad (thanks Erik Junggust!) and I added a base of sour cream so there wouldn’t be too much bite to the dish. Below is instructions on how to recreate this creamy chipotle garden salad:

  1. Cook 2 ears of corn however you like. I baked mine, husks and all, in the oven at 350 for 30 minutes. Cool the corn so it’s easy to touch then de-kernel your corn. Set aside.
  2. Cut about a pint of grape or cherry tomatoes in half. Combine cooked corn and cut tomatoes in a medium size bowl.
  3. Dice two avocados and fold into your corn and tomato mix.
  4. To prepare your creamy chipotle sauce you’ll first need a chipotle dressing base (this one will work just fine). I added 3 tbsps of the dressing to about a 1/2 C of sour cream. You can adjust the amount of kick by increasing or decreasing the amount of chipotle dressing you include. Fold in the mixed sauce to your vegetables.
  5. Serve cold. If not immediately serving place a layer of plastic wrap directly on top of the salad so the avocado isn’t exposed to oxygen which will turn it brown.
  6. Optional: Add four chopped leaves of fresh basil for added flavor!
    Tada!

    Tada!

    Keep checking back for more updates on my first experiences going gluten-free and my first time experimenting with Goldilocks Goodies sandwich bread!

New Guest Writer!

Hello Everyone!

My name is Vanessa Robins, Emily’s cousin, and I’ll be the guest writer for the next month or so! I’m a recent graduate from York College of Pennsylvania with a B.A. in English Literature and I’m new to the gluten-free world.

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I have had digestive issues my entire life and recently decided to try a gluten-free diet for the entire month of July– yes the month of picnics with hotdogs, hamburgers, and cookies. I will be experimenting (and I’m sure failing a little) with recreations of my favorite recipes, new experiences, and of course new ways to use Goldilocks Goodies products! Hopefully you’ll join me in this fun filled and challenging adventure!

 

Food + Enterprise, Commercial Kitchen, New Accounts!

Wow! What a month!

Four weeks ago I was in New York as a finalist for the Food + Enterprise pitch competition but the 3-day conference was so much more than that. It was a community of hundreds of activists: farmers, lawyers, investors, civil servants and small batch producers concerned about food.  Truly amazing to be surrounded by folks that agree that the way we grow, make and consume food in America is not only a problem but also where we can start to fix things.

photo GG owner in WSJ

I tied for 3rd in my presentation (HUGE thanks to RoundPeg Communications for editing and polishing my slides) and I was so honored to be awarded a scholarship for a Food Entrepreneur Certificate Program by Natural Gourmet Institute this fall. I also launched a fundraising campaign on Barnraiser that weekend.  I’ve reached my tilt goal from supportive and generous fans like you, but I am still accepting donations until April 3. Your gift will get you a dozen cookies with free shipping or an invitation to an exclusive gluten-free event in DC or NYC.

goldilocksgf picture high res

This campaign is, in part, funding my move to DC’s newest community commercial kitchen, Mess Hall. This move will allow me to bake more, and to bake more efficiently as I grow my business.  I need more bread pans and mixing bowls, as well as new certifications for the District (ah – permits!).

Speaking of growth, I’m happy to add FOUR new locations for Goldilocks Goodies starting next week!  My breads will be available at Sona, DC’s first and only creamery in Eastern Market, and my cookies will be for sale at South Block Juice Co in Arlington, VA, Third Space Wellness in downtown Silver Spring, and  .. . .  the first availability in New York through Farm to People!   Sona GF Grilled Cheese 2

You can still find my treats at your favorite local shops, like:

Pleasant Pops
Kefa Cafe
the Maryland Food Collective at UMD
La Mano Coffee Bar (gluten-free breakfast sandwiches!)
Washington’s Green Grocer
Salud, the Healthy Pantry
Relay Foods
Lemon Street Market (gluten-free shoo-fly pies!)

and at these neighborhood gourmet restaurants:

Open City
GCDC
Neopol Smokery at Belvedere Square

.. . with more being added soon!  As you can see, a lot is happening with Goldilocks Goodies right now.  Thank you so much for being a fan of quality, gluten-free treats and offering your support, purchasing power, and generous donations during this time.  If you have ideas about restaurants or stores you’d like to see carry Goldilocks Goodies, please have the owner contact me, or send me an email about it! emily@goldilocksgoodies.com.

Headed to the Big Apple!

Dear fans and supporters,
Goldilocks Goodies is headed to NYC this weekend to participate in the Food + Enterprise Conference and is a finalist in a pitch competition this Sunday, March 1, as a sustainable food maker. A whole-hearted THANK YOU to y’all for getting me to this point. My commitment to providing wholesome, quality baked goods from local ingredients has never wavered, and my hope in 2015 is to reach a wider regional customer base.

me in kitchen 3

In addition to the pitch, the hosts are giving us the opportunity to fundraise on Barnraiser, a new platform for food and agriculture projects. I’m excited to reach a national audience, and will be promoting free shipping around the country for cookie order placed through Barnraiser. (The link goes live Friday, February 27).

Again, thank you for your continued support and love of Goldilocks Goodies!

Comfort Food weather is here!

Phew! The team here at Goldilocks Goodies (my self, my trusted delivery car Lucille, and my 1950s Hotpoint oven, my1960s sunbeam mixer) all needed a rest after the busy holiday season.

springerle

Thank you for ordering pies to share at your family table, trying delicious gluten-free baklava from my partnership with Baklava Couture, coming to see me at the Union Market pop-up, and continuing to be loyal supporters of my treats.

mes hall at um

This month, Goldilocks Goodies bread continues to grow: available on breakfast sandwiches at La Mano Coffee Bar, gourmet grilled cheese at GCDC, eclectic sandwiches at Open City, at the deli counter at University of MD’s Food Collective, and a perfectly smoked salmon BLT at Neopol Smokery.

neopol

More news with retail options to make your own gourmet toasts at home – for now you can order through Washington’s Green Grocer.

Either way, please stay warm and enjoy a toasty grilled sandwich on delicious, buttery gluten-free bread!