Flour Girls & Dough Boys

Bailout Brownies

dac — Tue, 30 Sep 2008 05:32:31 +0000

I know everyone is feeling a little stress right now because of the financial crisis on Wall Street. To lighten the mood a bit, we decided to offer “Bailout Brownies”! They taste like $700 Billion!

To show we are doing our part, a portion of every sale of Bailout Brownies will go to help the poor Wall Street firms get back on their feet (because we pay taxes, everything we sell will help with the bailout!).

Enjoy your brownies knowing you are doing something good for the country

My Mother’s Daughter -in some ways

lbailey — Sun, 21 Sep 2008 19:05:00 +0000

From Kamian Coppins

My mom is a baker, a cook, a genius. Flour Girls & Dough Boys is her brainchild and it’s a big success– it has many fans, myself included. However, despite our physical similarities (I can’t count how many times I’ve been mistaken for my mom, even in my early teens), I did NOT inherit her baking abilities. That was apparent from a young age. She has a recipe for shortbread chocolate chip cookies that was famous even before the bakery opened. My first time ever making them, I mistakenly poured two teaspoons of salt into the mixer instead of one half teaspoon. It was quite a joy trying to quadruple the recipe to make the cookies taste as delicious as they should.

Kami Coppins

Ever since then I have had so many cooking and baking mishaps I couldn’t possibly count them all, which is the reason I was a bit wary when my mom asked me to join her pastry crew while one of her full-time employees was away. However, since I could tell they needed the help and I needed the money, I consented. There were many things that didn’t surprise me about the job– I disliked being there are eight a.m. every morning in the summer, absolutely everything was delicious, and it was best to try to avoid the freezer. There was one thing that did surprise me, though: I wasn’t terrible at it! I was whipping out cream puffs and cookies like a machine (but a machine that makes delectable, hand-crafted pastries) and I could even make ganache as well as my mom! “Maybe my abilities as a baker are finally revealing themselves!” I thought… until the infamous day that I made molasses cookies.

The recipe for molasses cookies is a little different than almost any other recipe I had used to that point. Instead of “4.6 kg flour, .03 kg vanilla, .9 kg butter,” the recipe has a fairly long list of spices with amounts such as “2 tbsp, 2 tbsp, 2 tsp.” To most people, interpreting that would be easy. Two tablespoons, two tablespoons, two teaspoons. Duh. Unfortunately for my baking-impaired mind, there is little-to-no difference between “tbsp” and “tsp.” There I was, happily adding in spice after spice to my dry-ingredient mixture when a certain “tsp” caught my eye. I glanced back and forth between the “tsp” on the recipe and the “tbsp” in my hand and panicked. I didn’t know what to do. I couldn’t tell anyone because surely they would make me throw the whole thing out and that would be an enormous waste of ingredients and time.

Luckily, I pride myself on being a fairly intelligent person when it comes to almost anything besides baking, so I quickly found a solution. I ran down the list of spices, determined which was supposed to be two tablespoons and which was supposed to be two teaspoons, matched the color of the spice in the bottle with the color of the spice in the mixture (thankfully I hadn’t actually mixed anything yet) and scooped out the majority of the extra spices. I then completed adding the remaining ingredients, carefully checking five times over the amount stated in the recipe, mixed it with the butter and other wet ingredients, and prayed for the best.

I tasted the molasses cookies– do not worry, they tasted fine, as delicious as all the ones I had tasted before. But I must say I was glad when the full-time baker returned and I did not have the stress of ruining the mouth-watering pastries that Flour Girls and Dough Boys regularly produces. I love the bakery, and what I love even more is that other people do the baking.

A message from the cookie monster

lbailey — Fri, 12 Sep 2008 15:27:24 +0000

From Carol Coppins

I’ve been accused of ’selling my soul to the devil’ for my cookie recipes. I can assure you, that were this the case, I’d have a bigger bank balance and a smaller dress size. In reality, ’selling my waistline to research’ would be a more accurate description. I love cookies! There are dog people and cat people; cruise people and museum people. I am a cookie person. When people start talking cake decorating I have to admit I am completely clueless. If it weren’t for Jessie (our amazing cake designer), we would have no fancy cakes at all. I never realized cake was worth eating until Jessie came along and won me over with her delicious scratch recipes.

In particular, I love chocolate chip shortbread cookies. I find it very gratifying that it is one of our best sellers. I vigorously agree with the contingency of customers who claim it as their favorite, its my favorite too! And a favorite of my family as well. My daughter makes it often with and for friends, my son would take it as one of three items allowed on a desert island (watch for getting to know the staff in the future) and my husband might claim that it’s the reason he married me.

I actually started making the shortbread cookie in high school, which is quite a bit further in the past than I would like to admit. Like many of you, I read recipe books, and any magazine with a cookie on the cover, will undoubtedly end up in my kitchen. I usually end up adapting these recipes, either to suit my fancy, or the state of my pantry. This is a recipe I found in one of my Mom’s women’s magazines in the early eighties. I have no idea which one, and have changed the recipe enough that it probably wouldn’t match anymore anyway. But from the first batch, I was hooked. It’s survived 25 plus years, and is still ‘to die for’.

Fun Fact: I actually served this cookie, along with a variety of others at my wedding reception. Feel free to do the same. You can even get a cake to match.

AMAZING!

sugargirl1 — Fri, 12 Sep 2008 01:02:10 +0000

I just have to say thank you. I have a been a customer for almost as long as you have been open. Every time I go in to your bakery, no fail, I am greeted with a warm smile from some of the kindest people you will ever meet. You are all very genuine. I appreciate this having worked in the customer service field for years and knowing how sour people can be. Some of you even know my name and greet me by it when I come in, and that was only after a few visits! Thank you for being so great, and thank you for being so amazing at what you do!! LOVE YOUR SOUP AND SANDWICHES!!! LOVE EVERYTHING!! Thanks!

The Great Chili Quest!

admin — Mon, 08 Sep 2008 05:39:51 +0000

Three things about the Great Chili Quest:

1. We are retiring our old chili recipe. For all those that loved it, don’t despair. The recipe will soon be on this website and you can make it at home. Also good to know - it is super simple.

2. What do you like in chili? Beefy or Tomatoey? Lots of meat or lots of beans or lots of other stuff? Spicy or easier on the pallette? What makes a great chili in your mind? What makes a bad one? We need lots of comments here, PLEASE

3. We are looking for a new recipe. If you have a favorite recipe and everyone raves about it, send it to us. If your chili recipe is selected, you will win a $50 gift card and bragging rights! Please submit your favorites on this site (or if it is super secret, please send it to flourgirlalpine@yahoo.com). We will announce a winner in the next few weeks.

Visit us at the Farmer’s Markets

admin — Fri, 05 Sep 2008 05:25:54 +0000

As many of you know, we have our roots at the Thanksgiving Point Farmer’s Market. We started selling our artisan breads there last year even before we had our own bakery. We are back! In fact, we are at three Farmer’s Markets every week.

Tuesdays: 3-7 pm; West Jordan Farmer’s Market.

Fridays: 3-7 pm: Thanksgiving Point Farmer’s Market

Saturdays: 9 - 1 pm; Provo Farmers Market (500 W 100N)

Come join us in the fun and pick up some fresh fruits and vegetables at the same time!

Comment box: Iced Tea

admin — Wed, 03 Sep 2008 05:21:16 +0000

“Iced tea please”

Please “comment on the comment”. We have an active comment box at the bakery and we are committed to publishing all the comments: good, bad, or instructive. For us to know the importance of the bad/instructive comments, we need you to add your thoughts. Thanks!

Comment Box: Olive Oil

admin — Wed, 03 Sep 2008 05:19:48 +0000

“You should use virgin olive oil in place of the vegetable oil. It would make it a lot more healthy”

Comment Box: Tomato Bread

admin — Wed, 03 Sep 2008 05:18:29 +0000

“Bring back tomato bread please!!”

Comment Box: Meat Pies

admin — Wed, 03 Sep 2008 05:17:47 +0000

“We were excited to be able to get meat pies since the Yogurt Parlor closed but disappointed that they were so small. We had to order 2 a piece for lunch and they are too high priced for as little as they are.”