What are your hours tomorrow?

Happy holidays to everyone! Thanks for a great year.

Ever bake a big pan of cinnamon rolls or a large sheet cake and find the edges over-done and the middle under-done? I use a heating core. I put it right in the middle of whatever I’m baking in a large pan, and it conducts heat there. Voila`! No more raw middles!

Remember to order your Thanksgiving pies soon! We will be delivering to Polson and Missoula on Wednesday. Better to have one car going those directions than 50 cars from each. It’s the green thing to do!

“Cro-nut” 2.0… The first picture is the revised pastry cream filled pastry. The first version (2nd picture) was too similar looking to the original Windmill donut. So, meet the cro-bar! Today one customer called them “orgasmic”! It doesn’t get much better than that!

Trying new recipes to add to the holiday faire, like these cherry pie cookies – butter cookies topped with cherries with frosting piped on top.

A cake for my nephew…and what is that on top? Crumbled bacon and grated chocolate. And of course there is bacon between the chocolate cake layers!

The Windmill version of the New York cronut. The dough is a modified puff pastry. Once fried they are rolled in sugar, filled with a delightful pastry cream, then drizzled with a cream glaze. Mmmm-mmm good! They take 2 days to make, so it will be a weekend item rather than daily. We are calling them cream donuts until we think of a name. Any ideas?

I’ve seen adults who couldn’t finish a whole Windmill donut, but this little guy did it!

Fall must be on my mind – Pecan tarts and pumpkin spice cookies with maple icing!