Ashley Reisdorf of Raymond is the owner of Ashley’s Eats & Sweets (find them on Facebook), a homestead business specializing in custom cakes and baked goods. A self-taught baker, she accepts custom cake orders for all types of events, including birthday parties, graduations, baby showers and weddings. She’ll also dabble in cookies, cupcakes, whoopie pies and other smaller goodies. Order inquiries can be placed via phone or online, with at least a one-week advance notice requested and free contactless delivery within a 30-minute drive of Raymond.
What is your must-have kitchen item?
An offset spatula or a silicone scraper.
What would you have for your last meal?
Vegetarian barbecue nachos.
What is your favorite local restaurant?
Gordo’s Burritos & Tacos in Raymond. My husband and I love to eat out from there.
What celebrity would you like to bake a cake for?
Mark Wahlberg.
What is your favorite thing you’ve ever baked for someone?
I guess my personal favorite cake that I’ve made … was a pina colada-flavored dirt bike helmet cake that I did for my older brother’s birthday in January. We have a typical brother-sister relationship. He likes to tease me and tell me my stuff is no good, [but] he raved about that cake to everyone.
What is the biggest food trend in New Hampshire right now?
Unicorn cakes seem to be the running theme with little girls lately. I think I’ve done like eight of them in the last couple of months.
What is your favorite thing to cook at home?
Cooking-wise, I think my specialty is loaded mashed potatoes and fall-off-the-bone ribs.
Featured Photo: Ashley Reisdorf of Ashley’s Eats & Sweets in Raymond.
Honey lemon lavender shortbread cookies
From the kitchen of Ashley Reisdorf of Ashley’s Eats & Sweets in Raymond
1 cup unsalted butter, softened
½ cup granulated sugar
3 tablespoons honey
2 cups all-purpose flour (can be replaced with gluten-free one-to-one flour)
Pinch of salt
3 to 5 lemon lavender tea bags (to taste)
In a stand mixer, cream together softened butter, sugar and honey until light and fluffy. Add in flour, salt and loose tea leaves. Mix until just combined. Be careful not to overmix. Lay dough out on a piece of plastic wrap. Form dough into a log and then shape into a rectangle. Wrap dough in plastic and freeze for 30 minutes, or refrigerate for two hours or until firm. Preheat the oven to 325 degrees. While the oven is heating, cut the dough into 1/4-inch slices and place one to two inches apart on a parchment-lined cookie sheet. Bake for 15 to 20 minutes or until golden brown. The cookies will still be soft but will firm up when cooled.
