The days are getting shorter and the nights cooler. The holiday season is upon us and the first snow has arrived. Wish to gather with friends? One way to gather with another couple or two is in your driveway or back yard around the firepit sipping on mulled wine.
Hot spiced wine, or mulled wine, has been around forever, it seems. Depending on its cultural origins, it may be known as glühwein, vino caliente, glögg, vin brulé, bisschopswijn, vin chaud, candola, vinho quente, or by other monikers. Mulled wine exists in just about every European culture and the recipes for making it appear to be limitless. In England mulled wine is known as Wassail, a name whose origins are Anglo Saxon. Like Christmas, this hot punch transformed itself from pagan rites to revolve around the coldest, darkest nights of the year. In its earliest form it was a drink made from mulled ale, curdled cream, roasted apples, eggs, cloves, ginger, nutmeg and sugar. It was served from huge bowls on New Year’s Eve and Twelfth Night (Jan. 6). This warm drink took on a significant cultural identity as through the centuries it was used to toast the holidays.
Hot mulled wine can be a simple concoction prepared in a slow cooker or over the flames of that fire pit. In its simplest forms the ingredients consist of a bottle of robust red wine, an orange (or oranges) sliced into rounds, a half dozen whole cloves, a couple of cinnamon sticks, some star anise, honey to taste, and if you want, a measure of brandy. It takes literally five minutes to make and is scalable from two servings to enough for a large holiday gathering (for next year).
For the wine, I selected Petite Petit by Michael David (originally priced at $19.99, on sale at the New Hampshire Liquor & Wine Outlets at $12.95). This wine is 85 percent petite sirah and 15 percent petit verdot. It is large and fruity with aromas of dark fruit, raspberry and plum. To the taste the black cherry “jammy” flavor comes through with some oak on the edges. This wine is perfect to use as a base for this concoction, as it will hold up well with the additions of fruit and spices. It is well-stocked throughout the state, and the price is so attractive! The petite sirah produces a deep-colored, robust, full-bodied peppery wine, with some tannins, that ages well. The petit verdot, used in blending the famous Bordeaux wines, has a dry, full-bodied taste of blackberry. Like the petite sirah, the strong tannins and high alcohol in the wine from this varietal allow it to age beautifully. It is perfectly matched to the petite sirah! These grapes are grown in Lodi, in San Joaquin County, in the center portion of California’s Central Valley. With long hot summers, these grapes are allowed to ripen well to produce a lot of sugar.
Now, how to make mulled wine: Combine your ingredients in a saucepan and give them a stir. Heat the wine until it just barely reaches a simmer over medium heat. Remember, alcohol boils off at 173 degrees (F), so be careful. Reduce the heat, cover and let simmer for 15 minutes or so. Using a strainer remove the cloves, cinnamon sticks and star anise, and serve in heat-proof mugs garnished with the fruit and cinnamon sticks. Remember, this recipe is very flexible. You can include apple cider or orange juice in the mix. You can use sugar instead of the honey for a sweetener, although it is not as rich as honey. Additional fruit can include thinly sliced apples or frozen pitted cherries. Additional spices can include ginger, peeled and sliced, and a vanilla bean cut open from end to end. The options are limitless and the possibilities endless.
Don’t let the cold, dark December days (and Covid) get to you. Invite a couple or two to gather around the fire pit and share the warmth of the holidays with a steaming mug of hot mulled wine. Savor the moments and cherish the memories of this time when we must be ever so creative in how we can remain connected.
Shortly after the end of the First World War, it became fashionable for wealthy British to spend at least part of their winter in Southern France. Their money went further there and the Riviera had been spared the worst of the destruction during the War. They could see and be seen by their peers, while sitting in the sunshine and pretending to be bored by their privilege.
This was so common that a train service developed to pick the Smart Set up in Calais, on the other side of the English Channel, then take them, via Paris, to different stops along the Mediterranean. Because the sleeper cars were painted blue, this train became known as The Blue Train.
One interesting aspect of this was that upper-class British adventurers started challenging each other to race the Blue Train across France in their cars. For a brief period of time this became a standing challenge, like swimming the Channel, or shooting leopards — a chance to show off for their peers and look good doing it. Because, of course, the other members of their social circle would be on the Blue Train itself.
“I say,” one of the passengers might say, pointing at a cloud of dust in the distance, “do you think that is Waldo and Reggie?’
“I believe it is! Oh, jolly good; we must drink a toast to them! Waiter!”
Which, theoretically, is where we get The Blue Train Cocktail.
If you go searching for a recipe for a Blue Train, you will find dozens, which vary wildly in their ingredients and methodology, but the oldest ones are extremely simple:
• Three parts brandy
• One part pineapple juice (Pineapple juice? Where did that come from?)
• An unspecified amount of Champagne
I like the romance of this drink and such a simple formula seemed extremely flexible, so I decided to try various riffs on it. Instead of Champagne, I substituted prosecco – because what am I, fancy? – and several different types of brandy:
• Several sources suggested using apricot brandy and that seemed promising. As it turns out, not so much.
• Ginger brandy was even worse.
• Then I decided to return to the fruit theme and made a batch with blackberry brandy. Please, for the sake of everything that is good and wholesome, do not do this.
After a great deal of experimentation and heartache, I was able to fine-tune this recipe to its ideal proportions:
• Three parts brandy
• One part pineapple juice
• An unspecified amount of Champagne
(1) Shake the brandy and pineapple juice over ice.
(2) Strain into glasses
(3) Top with Champagne
This is not a drink that is meant to be sweet. If you use prosecco and a sweet brandy, it ends up tasting like cider, which is fine, but then, why not just drink cider? This drink calls for a drier, more bracing, more refined set of ingredients. I am a big proponent of using bottom-shelf alcohols; when you are making cocktails with strong-flavored ingredients, the subtler nuances of more serious, expensive labels can easily get overwhelmed and covered up.
Not in this case. If you’ve got good brandy, self-respecting brandy, this is a good time to break it out. The same with the Champagne. I’m not saying to buy the best Champagne, but this is a good opportunity to use a dry Champagne that isn’t afraid to look at itself in the mirror. This is not a drink that was developed by people who cut corners.
Serve this with something salty, like caviar.
Or Cheez-Its.
Cocktail-inspired gift suggestions
• Truly excellent cocktail cherries — Bada Bing Cherries from Stonewall Kitchen ($7.95 for 13.5 oz., or $34.95 from 72 oz., if you’re really serious) A good cocktail cherry can save a cocktail. A good cocktail cherry can bring a moment of sunshine and contentment in a gray and sullen world. These are very good cocktail cherries. They are rich and deeply flavored, with the slightest hint of muskiness, like a half-heard whisper. And they fit in a stocking.
• A proper kitchen scale — KUBEI Upgraded Lager Size Digital Food Scale ($23.99) Like many people over the past several months, I got sucked into the fraught world of sourdough bread. In theory it’s pretty simple. There are few ingredients. Peasants have been making it for centuries. In the trenches, though, sourdough is a cruel mistress who will toy with your emotions and leave you a spent, whimpering husk.
The secret to establishing detente with her is a good kitchen scale.
Weighing – especially by the gram – gives you freedom and power in the kitchen. Your measurements become precise. You use fewer dishes. You start writing weight-equivalents in your cookbooks.
This is an excellent, affordable scale. It switches easily between grams, ounces and pounds with the press of a button. It is battery-powered but can be plugged in or even recharged. It measures to an accuracy of a hundredth of a gram. It has a tare button.
A tare button!
If you don’t know what that is, you will. Oh, you will…
Featured Photo: A Blue Train. Photo by John Fladd.
Theresa Zwart of Derry is the owner of 603 Charcuterie (603charcuterie.com, find them on Facebook and Instagram), a new business specializing in customizable charcuterie to-go platters, featuring a variety of cheeses, meats, crackers, jams and other items. She currently operates on Fridays, Saturdays and Sundays as well as most holidays, accepting orders via phone, email or social media messages. Charcuterie platters are available in several sizes. 603 Charcuterie is currently offering a special antipasto charcuterie wreath for the holidays.
What is your must-have kitchen item?
The only utensil I use — a knife!
What would you have for your last meal?
Fancy cheeses. Manchego is my favorite. It’s a very dry cheese, similar to Parmesan.
What is your favorite local restaurant?
Gauchos Churrascaria Brazilian Steakhouse [in Manchester]. I love all of the yummy meat and fish choices brought around to you by the waiters. Probably why I love charcuterie boards so much.
What celebrity would you like to see ordering a charcuterie platter from you?
Jennifer Lawrence. I feel like she would aggressively and wholeheartedly love these cheeses and meats.
What is your personal favorite type of platter you’ve made for someone since starting this business?
My first one. I brought it in as a gift for my co-workers … and they all encouraged me to sell these. … It was basically similar to my extra-large order, so it had seven different cheeses, five different meats and a couple of different jams. It was a pretty big variety.
What’s the biggest food trend in New Hampshire right now?
I’m going with breweries. They’re popping up all over the place and almost everyone I know of goes to them. I personally love them as well.
What is your favorite thing to cook at home?
Anything on the grill! Steak tips, turkey tips, any vegetable, chicken, pizza, all of it.
Caramelized onion and fig jam baked brie
From the kitchen of Theresa Zwart of 603 Charcuterie (603charcuterie.com)
1 wheel of brie cheese (4 to 5 inches in diameter) ½ large sweet yellow onion 1 tablespoon light brown sugar 2 tablespoons olive oil Pinch of salt and pepper 3 tablespoons fig jam 1 container/tube store-bought puff pastry 1 tablespoon flour 1 egg Choice of dipping items (such as apple slices, crackers or baguettes)
Slice onion, then heat in a skillet on medium-high heat with olive oil. After five minutes, turn on low to medium heat, then add brown sugar, salt and pepper. Keep stirring occasionally for 15 to 20 minutes, until onions are nice and caramelized. Preheat the oven at 400 degrees. Roll pastry dough out with the flour, big enough to cover the whole wheel of brie. Place brie in the center of the dough. Top with fig jam and caramelized onions. Wrap the dough all the way on top of the brie, overlapping the edges of dough for full coverage. Paint an egg wash on the outside of the dough. Bake for 30 to 35 minutes, until the dough is golden brown. Let it sit for 15 minutes and serve with dipping choices.
Trinidad and Tobago native Shelly-Anne Storer was a cake decorator at Triolo’s Bakery in Bedford up until its permanent closure in late May. In the months that followed, the self-taught baker and cake designer kept a blog on Instagram to stay busy and eventually began working toward starting her own business. Wild Orchid Bakery, on track to open in the coming weeks in Manchester near the Bedford town line, can best be described as an Island-style bakery and tea boutique. That’s because, according to Storer, many of the sweet and savory offerings are inspired by flavors of her homeland. The bakery’s name, she said, even comes from a connection she made between Trinidad and New Hampshire — both feature an abundance of wildflowers. “I wanted to open an Island-style bakery because I know that there is a cluster of Islanders here … but they’re lacking this entity in New Hampshire,” said Storer, who has lived in the United States since late 2013. “I have to go to Boston if I’m craving anything Trinidad-oriented, just to get those local products that I miss from home.” Offerings you can expect at the bakery when it opens include Trinidadian coconut rolls; callaloo, or a boiled dish with spinach, garlic, coconut milk, pumpkin and okra; and saltfish buljol, or a salad dish of chopped fish, tomatoes and other veggies. Seasonal items, like Tobago curry crab and dumplings; and shark and bake, a popular Trinidadian street food, will follow suit. In addition to cooking some of her favorite dishes she grew up with, Storer will have a regular menu of pastries and baked goods, like cupcakes, cookies, cheesecakes, brownies, scones, sticky buns, pies, tarts, eclairs and sweet breads. She also makes custom cakes and has her own line of gourmet doughnuts, from apple pie and lemon meringue to chocolate chip Oreo flavors. Many of her doughnuts are regularly stocked at Hometown Coffee Roasters’ coffee bar on Old Granite Street in Manchester, and Storer will likewise partner with owner Mike Brown to feature his coffee at the bakery. Brown has even provided her with a custom espresso machine and will train her staff on how to use his coffee blends. “It works out perfectly for us,” she said. “You can come here or you can go to Hometown [Coffee Roasters] and get my doughnuts and his coffee at both places. It’s like a synergy that we have going for Manchester, which I’m happy to support.” On a table in the center of the bakery Storer plans to feature all types of locally made products for sale through partnerships with other area businesses. The bakery will likely close around 4 p.m. each day with the exception of Saturdays, when she hopes to close a few hours early and utilize the space for public events and functions. Within six months, she plans to acquire a liquor license, so mimosas, Island-style daiquiris, sangrias and other cocktails can be served.
Wild Orchid Bakery An opening date is expected in the coming weeks. Visit their website, call or follow them on social media for updates. Where: 484 S. Main St., Manchester Anticipated hours: 6:30 a.m. to 4 p.m. most days (The bakery will be closed on Sundays and Mondays and will likely close a few hours early on Saturdays to accommodate private functions) More info: Visit wildorchidbakery.com, find them on Facebook and Instagram @wildorchidbakery or call 935-7338
Featured photo: Shelly-Anne Storer. Courrtesy photo.
Looking for some gift-giving ideas for the foodie in your life? Local shops have all kinds of treats and tools that would make great gifts, while many local eateries are offering promotions on gift cards.
Bombs away
Scott Watson of Loon Chocolate in Manchester had never made a “cocoa bomb” before the beginning of November — now he’s making about 1,000 of them per week and can barely keep them in stock for each of his wholesale accounts. A trend that went viral on TikTok back in October, cocoa bombs are small hollow balls of chocolate filled with marshmallows, flavored mixes or other ingredients that you place in any type of heat-safe mug or container. Pouring hot milk or water over the bomb will cause it to “explode” with flavor inside the mug.
“The heat penetrates through the hollow bomb … and as it slowly fills up, the bomb begins to melt from the inside out and you have one of the most decadent cups of hot chocolate you’ve ever tasted,” Watson said. “It’s basically some of the freshest chocolate melted in a cup that’s single-served. It’s both interactive and tastes amazing.”
Watson started making them to sell at the Manchester Craft Market in the Mall of New Hampshire and has since expanded to feature them at other local businesses, like Cafe la Reine on Elm Street in Manchester and The Country Store at the Tilton Outlets. Loon Chocolate’s cocoa bombs come in packages of four — each one is made with 70 percent dark chocolate, filled with eight vegan marshmallows and coated with the company’s house-made cocoa mix.
“We thought [four] was a nice gift size that would work for us, for a family to share them on a special evening during the holidays,” Watson said. “They’ve taken off very quickly. Our wholesale accounts have received an incredible demand from their customers for them and we’ve been running out of chocolate as fast as we can make it.”
In Milford, Emilee Viaud of Culture also started making cocoa bombs of her own less than two months ago. She now offers several flavors, including milk, white or dark chocolate, but also cookies and cream, peppermint bark, peanut butter, gingerbread and salted caramel.
“I actually didn’t even know what they were until my mother-in-law mentioned them to me,” Viaud said. “I started making a few, and all of a sudden I had about 100 orders for them within one day. So that made me say, ‘OK, this is definitely something that people want.’”
You can find cocoa bombs for sale at Culture or at the Manchester Craft Market in tin containers of four, as part of a mug set, or inside of a clear ornament you can put on your tree. Viaud is also offering shipping through her personal business, Emilee’s Sweet Treats (find her on Facebook @emileessweettreats).
Presto Craft Kitchen in Manchester also offers multiple flavors of cocoa bombs, from salted caramel and peanut butter cup to Almond Joy, peppermint and cookies and cream. They’ll be available through about March, owner and chef Joe Grella said.
More local eats
Even though most craft fairs, expos and winter farmers markets across New Hampshire have been cancelled or postponed or have turned virtual, there are still opportunities to support local businesses by purchasing products in-store or online.
Antrim’s Deer Meadow Homestead, for instance, features a line of wine, beer and coffee jellies, in addition to granolas and pancake, biscuit or beer bread mixes, according to owner Grace Rowehl. Around the holidays she’ll have specialty flavors like a hot pepper jelly and cranberry and strawberry jam with orange zest. You can find most of her products at the Manchester Craft Market as well as the Mont Vernon General Store and at Locally Handmade, a store that’s inside both the Mall at Rockingham Park in Salem and the Mall at Fox Run in Newington.
“People always come up with their own ideas to use my jellies,” Rowehl said. “The wine jellies go great on cheese boards. Some people use them for glazes when they’re cooking chicken or fish, or they put them in salads or sandwiches. … I myself like to spread some of the coffee jelly on a nice hearty piece of toasted pumpernickel sourdough bread.”
In Concord, Local Baskit has partnered with the Exeter-based Cherry Bomb Cookie Co. over the last couple of years to offer scratch-made Christmas cookie platters. This year, there are also paint-your-own cookie kits and custom charcuterie board kits available for ordering.
LaBelle Winery of Amherst is once again rolling out its holiday catering packages, which include home cocktail kits for options like white or red sangrias, mulled apple wine and more.
Salem’s Cucina Aurora Kitchen Witchery is offering its own “magical meals” gift set, which can be purchased online and delivered directly to your recipient. The set comes with two bottles of rosemary garlic and oregano olive oils, a bag of garlic and Italian herb risotto, a cookie cutter, an apron and a signed copy of owner Dawn Hunt’s recently released cookbook.
For the at-home cook
Local cooks say kitchen tools and utensils can make good gifts. Chef Keith Sarasin of The Farmer’s Dinner said Wusthof, Miyabi and Shun are all great options for a knife set. For those who already have their own set of knives that they love, a knife sharpener or a bamboo cutting board could also work.
Susan Nye of Around the Table, a New Hampshire-based recipe blog, said one of her favorite kitchen tools to give as a gift is a mini food processor from either Cuisinart or KitchenAid.
“I use it all the time for things like salad dressings, salsas, tapenades, that type of thing,” Nye said. “It also has an attachment for chopping, so I use that to chop things like garlic or nuts.”
Vitamix-brand blenders, Sarasin said, are great tools if you’re making bisques. He also has an Instant Pot multicooker he uses all the time, which can cook anything from rice to slow-cooked meats. They also have air frying attachments.
Silicone baking mats are a favorite of Casie Ulliani of Sweet 23 Confections & Treats, a homestead business based in Derry — she specializes in French macarons and prefers the silicone mats over parchment paper for its reusability and uniformity in baking. Silpat and Fat Daddio’s are her two favorite brands.
When it comes to saving and storing food, Sarasin said reusable meal prep containers have started becoming popular. There are also a variety of vacuum sealers on the market.
Gift cards
It’s been a tough year for local restaurateurs, and you can support them while getting some of your holiday shopping done at the same time. Purchasing a gift card helps ensure cash flow for restaurants in the short term, and several are offering special promotions.
For the first time this season, outdoor holiday sheds have been built and placed outside each of the Great New Hampshire Restaurants locations, which include each of the T-Bones, Cactus Jack’s and Copper Door eateries. On most busy Friday and Saturday evenings, staff members inside the heated sheds sell gift cards to anyone not comfortable going inside, marketing coordinator Raquel Gawron said. From Dec. 19 through Dec. 24 the sheds will be staffed daily, and each location is running a “buy $25, get $5 free” gift card promotion through the end of the year.
At each of the five Tucker’s restaurants, guests are receiving $5 in bonus credit for $25 in gift card purchases, now through Dec. 24, business development manager Meghann Clifford said.
You can also get a free $5 bonus card with every $25 gift card purchase at each of The Common Man’s locations throughout the state. New this year, according to communications and community relations director Erica Auciello Murphy, is an option that allows gift card purchasers to send electronically to their recipients via email.
The year 2021 will also mark the 50th anniversary since the first Common Man location opened in the Granite State. To commemorate the milestone, Murphy said the company’s annual “Do Good” coupon book has been updated with additional offers, like two entrees for $19.71. The books are $10 each, with a portion of the proceeds donated to the New Hampshire Food Bank.
Dark chocolate cocoa bombs from Loon Chocolate in Manchester. Courtesy photo.
Explosive flavors Here are some more local bakers and chocolatiers offering their own cocoa bombs available to order this holiday season. • Ashley’s Eats & Sweets ([email protected], find them on Facebook) is a homestead baking business based in Raymond, currently offering multiple flavors of its own cocoa bombs, like milk or dark chocolate with marshmallow or peppermint. • Bearded Baking Co. (819 Union St., Manchester, 647-7150, beardedbaking.com) has a limited supply of homemade hot chocolate bombs, with flavors that include S’mores, peppermint, Funfetti and cookies and cream. • Benson’s Bakery & Cafe (203 Central St., Hudson, 718-8683, bensonsbakeryandcafe.com) offers multiple flavors of homemade cocoa bombs, like peppermint, Snickers, peanut butter and maple cinnamon. Custom orders are also available. • Bite Me Kupcakez (4 Mound Court, Merrimack, 674-4459, bitemekupcakez.com) offers milk or white chocolate cocoa bombs that are dairy-free. • Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., 218-3885; granitestatecandyshoppe.com) offers multiple flavors of homemade cocoa bombs, including salted coffee, candy cane, and cocoa trio, or a combination of milk, white and dark chocolates. • Hannah’s Bakery and Cafe (401 Main St., Salem, 898-2233, hannahsbakery.com) offers multiple flavors of homemade cocoa bombs, including classic marshmallow, cinnamon, peppermint and mocha. Pre-ordering by phone is available. • La Cascade du Chocolat (109 Water St., Exeter, 777-5177; 214 State St., Portsmouth; lacascadeduchocolat.com) offers a hot cocoa dreidel, or a family-sized hot cocoa bomb made from 68 percent single origin dark chocolate. One dreidel makes between four and six cups of hot cocoa when adding hot water or milk. • Sugar and Slice NH (find them on Facebook @sugarandslicenh) is a homestead baking business based in Milford, currently offering milk chocolate or peppermint chocolate cocoa bombs. • Sweet 23 Confections & Treats (find them on Facebook and Instagram @sweet23confections) is a homestead baking business based in Derry, currently offering milk or dark chocolate cocoa bombs, with or without peppermint. • The Wicked Sweet Sugar Boutique (580 Lafayette Road, Suite 1, Hampton, 601-7204, thewssugarboutique.com) offers multiple flavors of hot chocolate bombs available to order, like milk, white or dark chocolate, cookies and cream and toasted coconut.
Featured photo: Cocoa bombs from Culture in Milford. Courtesy photo..
• Easy as pie: Join chef and cooking instructor Liz Barbour of The Creative Feast in Hollis for Demystify the Pie, a hands-on virtual class she’ll be holding via Zoom on Monday, Dec. 14, from 5:30 to 7 p.m. During the class, Barbour will walk participants through how to prepare your own pie dough and apple pie filling. While that’s baking in the oven, Barbour will demonstrate how to prepare a fruit galette you can make on your own. The cost to pre-register is $25; after registering, participants will receive equipment and ingredient lists needed for the class. Visit thecreativefeast.com.
• Go fish: Get your tickets now for a Feast of the Seven Fishes dinner at the Bedford Village Inn (2 Olde Bedford Way, Bedford) on Thursday, Dec. 17, from 6 to 10 p.m. In addition to a chef-attended pasta station and an Italian dessert station, the dinner will feature several house fish dishes, like haddock puttanesca with roasted Yukon potatoes; oysters on the half shell with cocktail sauce, citrus mignonette, horseradish and lemon; grilled calamari salad with pickled vegetables, radicchio and arugula; and lobster- and crab-stuffed sole with shaved fennel salad and blood orange butter. Tickets are $85 per person and reservations are required (dinner is 21+ only and tables are limited to a maximum of six guests each). Visit bedfordvillageinn.com.
• Tea and a show: LaBelle Winery (345 Route 101, Amherst) will host a Nutcracker ballet family tea event on Sunday, Dec. 13, with two sessions available, from 9:30 to 11 a.m. and from 12:30 to 2 p.m. Each will feature hot tea and a menu of sandwiches and sweet treats, as well as choreographed reenactments from Southern New Hampshire Dance Theater performers. Tickets are sold by tables of six only, priced at $25 per person. Also available for purchase will be Nutcracker-inspired cocktails for adults and themed non-alcoholic beverages for kids. Visit labellewineryevents.com.
• Procrasti(baking): Now through Christmas, Barrington baker and author Erin Gardner is running the “Procrastibakers Super Snuggly Socially Isolated Holiday Baking Club,” a community gathered around her Instagram account @erin.bakes, according to a press release. Gardner is the author of Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible, which was released in March and features creative low-stress ways to approach a variety of recipes. Every Wednesday, Gardner posts reduced-size recipes from her book and other pandemic isolation-friendly baking ideas. Users who post pictures of their baked goods with the hashtag #procrastibakersclub will be automatically entered to win weekly book giveaways and other prizes, according to the release. Visit erinbakes.com.
