We’re making use of all that zucchini from the garden by baking the best zucchini bread in the convection oven! Demos and samples Aug. 13 at 11 a.m. and Aug. 15 at 5 p.m. Here’s the recipe:

3 eggs
1 cup oil
1 2/3 cup sugar
1/2 cup brown sugar
2 TBS vanilla
2 cups grated zucchini
3 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp baking powder

Beat eggs and add the next 5 ingredients. Mix well and lenin the dry ingredients. Add chopped nuts and/or chocolate chips if desired. Grease and flour 2 bread pans. Bake for 1 hour at 325 convection.


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Sugar Bliss Cookies Pop-Up Shop & Demo

We are so excited to host our very first pop-up shop with SugarBliss Cookies! Today from 10:00 a.m. to 12:00 p.m. sisters Laurie and Jeanette will be demonstrating their fun cookie making and decorating techniques. These darling summer themed cookies will be available for purchase so don’t miss out!  Plus we’ll be doing a GIVEAWAY of an airbrush for one lucky winner! Here’s a peek at how the cookies take shape.

Sugar Bliss Cookies

A great cookie always starts out with the best recipe. Laurie and Jeanette have perfected a tried and true family favorite sugar cookie recipe that never lets them down. These adorable cookies taste as good as they look!

Once the cookies are baked and cooled the next step is to outline them with a thin bead of frosting. This takes a steady hand and lots of practice. I know because I gave it a try and my lines were embarrassingly wobbly!

Then it’s time to fill in the cookies with the royal icing and let them dry. That’s when the real fun starts!

An airbrush machine and a few drops of food coloring elevate these cookies to an art form. It is amazing how Laurie and Jeanette make this look so easy! If you would like to win your very own airbrush, head over to our Instagram account @duerdens or @sugarblisscookies for details on how to enter.

The final touches are added and these beach beauties are ready! Buy some for yourself and take some home for gifts. Summer never tasted so sweet!

If you’d like information about ordering custom cookies for any occasion, go to Laurie and Jeanette’s SugarBliss Cookies website.


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Our cooking demonstrations this month are featuring favorite recipes from Sugar Bliss Cookies! Here is their Zuppa Toscana Soup that we’ll be making 7/30 at 10am and 8/1 at 5pm:

½ lb hot Italian sausage

½ lb regular Italian sausage

1 bag Simply Potatoes, diced potatoes and onions

2 large cloves garlic, minced

32 oz chicken stock

½ bunch kale, de-stemmed and torn into bite size pieces

1 cup heavy cream

2 tbsp flour

Salt and pepper to taste

Pinch of red pepper flakes (optional)

Heat large pot over medium heat and brown sausage. Add minced garlic and stir to combine. Drain off the grease. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage. Cover and cook on low until potatoes are soft.

BEFORE SERVING – Whisk together heavy cream and flour until well mixed. Pour into pot, add kale and stir to combine. Cover and simmer for 30 minutes until soup has thickened slightly. Taste, season according to your tastes and serve. Top with parmesan shavings.

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