We are really excited about 2 new features we have added to our design capabilities.  A few months ago we added the ability to add photos and logos to our cookies.  So we are now able to print any picture on our cookies which makes the possibilities endless.  It is really quite neat how this is done.  A picture is downloaded and printed onto a wafer thin sheet of frosting using edible ink.  The printer is dedicated solely for this purpose.

President Obama

Another feature we are adding is we can now airbrush our cookies with edible ink.  This too will open up new possibilities.  We are still testing this feature, but are equally excited about the possibilities this will open up for our cookies.

Valentine Hearts on sugar cookies.

Gingerbread people in Sugar cookies

Well, we had a busy Holiday season both at the bakery and at home.  We haven’t counted the total amount of cookies we made during the Holidays, but it was alot.  I have been bad about updating the blog, but Santa brought us a new camera and so I plan to put it to good use.

We are changing things up a little bit around Sundance Bakery.  We are replacing the Chocolate Orange cookie with a Chocolate Orange Brownie that is so unbelievably good.  The orange cookie was a favorite, but it was labor intensive, and so we have decided to simplify and improve.  We will also be adding a Chocolate Espresso Brownie, don’t worry we will keep our Espresso Cookie.

We are also going to be changing the Chocolate chip cookie to a bar, which for some reason seems to be more popular.

Keep an eye out for our Valentines

Cookies, that will be picture perfect to send to your loved ones!

We hope that 2009 brings you Joy and Prosperity!

Happy New Year from the folks at Sundance Bakery

These aren’t anything like the ones you get at the supermarket.  They are softer and have a hearty texture and flavor.  They are actually quite addictive.

4 cups whole wheat flour

1 c butter

1 c unrefined sugar (raw)

1 t baking soda

1 t cream of tartar

1 t salt

1 egg lightly beaten

1/2 c hot water

Preheat oven to 350.

Cut butter into whole wheat. Add remaining ingredients and mix.  Roll thin 1/8″ to 1/4″.  Cut into squares and bake on ungreased cookie sheets for 10-15 min.

It was a cold, wet, rainy day here in Utah, so Grant & I spent the day decorating cookies for our “Seasonal & Special order” segments on Sundancebakery.com.  It was really fun and we will be offering some really neat things.

Seasonal Items

Special Order

Grant, the other owner of Sundance Bakery, makes these wonderful chocolate & caramel covered apples.  Aren’t they beautiful?  I almost don’t want to eat it…almost.

He also makes some wonderful chocolate and caramel covered pretzel sticks.  There would be a picture of those but  honestly I ate them.  If you want to lose weight, don’t open a bakery.

These are available by special order and are in our seasonal section.

The lucky Trick or Treaters in our neighborhood will be getting these at our house this year.

It is really important for us to get feedback from people who visit our site so that we know what works, what doesn’t and what can be improved.  Please feel free to leave comments, it won’t hurt our feelings.

What do you think about our website? Suggestions?

Is it user friendly?

Is it visually appealing?

Is the blog interesting?  What features would you like to see added?

Do you feel the cost of our product is a fair price, too high, too low?

In advance, thank you for your input.

- Sundance Bakery.com

These are easy and really good.

1 14 oz. pkg caramels

2/3 c evaporated milk

1 c chopped nuts

1 German Chocolate Cake mix

1/4 c melted butter

1 6oz. pkg chocolate chips

In saucepan, combine caramels and 1/3 c evaporated milk.  Cook over low heat until melted, stirring constantly.  Ste aside.  Grease a 9 x 13 inch cake pan.  In mixing bowl add cake mix, butter,1/3 c evaporated milk, and nuts.  (mix by hand).  Stir until dough comes together.  Press 1/2 dough in pan. Bake at 350 for 6 min.  Sprinkle chips over cake.  Spread caramel mixture over chocolate chips, then remaining cake mixture over casramel.  Bake at 350 F for 15-18 min.  Cool slightly and then refrigerate for 30 min.

Recently, Sundance Bakery did a taste test on our wonderful Brownie recipe using the regular brands available in most stores.(ie; baking chocolate, vanilla, chocolate chips etc.)  Then we made one with our Guittard Oban baking chocolate, Nielson- Massey Madagascar Bourbon Vanilla, and Guittard chocolate chips.  The difference in taste and texture was so obvious, that it was a real eye opener and we know  that we are on the right track.

I love the smell of vanilla; I have smelled, and tasted the store brands and the big warehouse brands compared to the Nielson Massey Vanilla that we use.  The difference is night and day.  The store brands smell very strongly of alcohol and don’t smell much like their origin,the vanilla bean.  The N-M vanilla we use smells like a vanilla bean, with sweet undertones and the faint smell of a quality bourbon.  The bottle we buy is 32 ounces and costs about  $35.00.  That may seem like a lot, but if you break it down by ounces it’s about $ 1.10 an ounce.  Compare that to your store brand and you will see it isn’t so bad.

The famed domestic diva Martha Stewart, has always stressed the importance of using the highest quality ingredients you can afford, and I totally agree with her.  You can’t have a superior product if you use inferior ingredients.

These are a very cakey, moist cookie.  They have a wonderful orange flavor and you can sneak in a few vegetables (carrots) to your kids.  Not exactly health food, but probably better for you than a  candy bar.

2 eggs

3/4 cup butter flavored shortening

3/4 c sugar

1 c cooked mashed carrots

1 t vanilla

2 t baking powder

2 c flour

1/2 c coconut

1/2 t salt

Preheat oven to 350.  Combine egg, shortening, sugar and carrots into large mixing bowl.  Next add vanilla,baking powder,flour,coconut, and salt to mixture.  Mix well.  Drop golf ball size on prepared cookie sheet and bake for 10 min.

Frosting:

1 T melted butter

juice from 1/2 of an orange

zest of 1 orange

Powdered sugar to consistency.

Mix until no lumps are visable and spread on cookies while hot.

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