new blog!

Hello friends!

Our new website is up and running and we are now hosting our blog on our own website.

Please click HERE to go to the new blog!

Thanks,
Kat

in the case this week (april 14-18)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
oatmeal raisin cookies
Elizabeth's chewy sugar cookies

Cupcakes:
prozac
plain jane
pucker up
capote
classic
tomboy
strawberry fields forever
grasshopper
cappuccino
chocolate decadence
neopolitan
mopsy

Other:
banana puddin'
oreo puddin'
pimiento cheese

As usual, cake and pie are chef's choice!

dance dance revolution

Ok, this is the coolest thing I've ever seen.
I found it on Kerry's blog and love love love it. Now this is a way to make people smile!

According to wikipedia, a flashmob is defined as a large group of people who assemble suddenly in a public place, perform an unusal action for a brief period of time, then disperse quickly.

As it happens, Memphis has its own flashmob group! To get more information and join the group, go HERE.

reminder about Easter hours!

Don't forget...

we are closing shop at 7pm tonight so all employees can get home in time to prepare their own Easter celebrations.

Happy Easter everyone!!!

muddy's family grows again!

Our family of local farmers just keeps growing!

I'd like to introduce y'all to Tina and her family; they are our newest egg-suppliers and bring fresh eggs from their hens once a week for us to bake our goodies with.

Tina and her family raise a small flock of hens in their large backyard where her husband has built a chicken coop. They started out with two hens that a friend gave them and got hooked on these sweeties!

The family now has thirteen hens (no boys allowed!), each one has a name, and friends have told Tina that these must be the most spoiled chickens on the planet.

Tina says, "the weather is nice now, so if you knock on our door and don't get an answer, just come around back- we're probably sitting amongst the girls with one in our lap!"

Photos: the ladies (above) and Tina's son, Isidro, with Butterscotch (below)

in the case for easter (april 10,11)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
oatmeal raisin cookies
elizabeth's chewy sugar cookies

Cupcakes:
prozac
plain jane
pucker up
capote
strawberry fields forever
frankly scarlett
flopsy
hubba hubba
and some 'specially decorated prozacs and plain janes!
VEGAN prozacs and plain janes


As usual, our cakes and pies by the slice are chef's choice!

Dutch Door Press on Design Sponge!

yay!
Anna and Mara at Dutch Door Press are so awesome and I've really enjoyed having their cards for sale in the bakery.

Anyhoo... my favorite blog, design*sponge, just featured them today, so congrats!
Here is the blog entry.

And here are some of the cards we have in the shop...

in the case this week: april 7-9 (there will be a separate fri-sat menu)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
oatmeal raisin cookies
woody's no-bake cookies
elizabeth's chewy sugar cookies

Cupcakes:
prozac
plain jane
pucker up
capote
classic
strawberry fields forever
grasshopper
pink lady
frankly scarlett
s'more
cookies n' cream
citrus explosion

Other:
banana puddin'
oreo puddin'
pimiento cheese

As usual, our cakes and pies by the slice are chef's choice!

big bad breakfast

OMG. Mom and I went to visit Preston in Oxford and we had the bestest breakfast! My friend Charley recommended this place called Big Bad Breakfast, which is owned by the same people as City Grocery and Boure.

BBB was super-crowded so we put our names on the list and headed over to the neighboring antique/junk shop to kill some time, which was a pleasure in itself.
I got the Secret History omelet, which was HUGE and fluffy, filled with tomatoes, herbs, shallots, and swiss cheese. I chose the grits and biscuits to accompany it and added a side of fruit.

BBB uses as many local ingredients as possible: dairy products from Billy Ray's Farm in Yocona, Mississippi State cheese, all the bacon and sausage is smoked on premesis, orange juice is squeezed each morning, the preserves are made fresh each day, and the herbs come from the chef's organic garden.
In the words of Joey Lawrence, "whoa!"

I highly recommend Big Bad Breakfast for whenever y'all head to Oxford!
Check out the menu here.

in the case this week (march 31-april 4)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
oatmeal coconut cookies
choc-orange brownies
lime coconut bars
apricot almond bars
woody's no-bake cookies

Cupcakes:
prozac
plain jane
pucker up
capote
classic
white tie
chunky dunk
strawberry fields forever
grasshopper
hubba hubba
pink lady
mopsy

Other:
banana puddin'
oreo puddin'
pimiento cheese

As usual, our cakes and pies by the slice are chef's choice!

in the case this week (march 24-28)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
molasses cookies
hello dollies
mint brownies
honey lemon cookies
oatmeal raisin cookies

Cupcakes:
prozac
plain jane
pucker up
capote
classic
strawberry fields forever
tomboy
neopolitan
snickerdoodle
mocha madness
chocolate chimp
frankly scarlett

Other:
banana puddin'
oreo puddin'
pimiento cheese

As usual, our cakes and pies by the slice are chef's choice!

in the case this week (march 10-14)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
oatmeal cranberry cookies
therapy brownies
honey rosemary cookies
ginger kips
coconut macadamia shortbread cookies

Cupcakes:
prozac
plain jane
pucker up
capote
classic
frankly scarlett
tomboy
oodelolly
mocha madness
white tie
chocolate chimp
strawberry lemonade


Other:
banana puddin'
oreo puddin'
pimiento cheese

As usual, our cakes and pies by the slice are chef's choice!

in the case this week (mar 3-7)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
molasses cookies
chewy sugar cookies
sprinkle sugar cookies
rocky road bars
lemon bars
ginger kips

Cupcakes:
prozac
plain jane
pucker up
capote
classic
strawberry fields forever
grasshopper
mopsy
pb&j
chunky dunk
chocolate decadence
cookies n' cream


Other:
banana puddin'
oreo puddin'
pimiento cheese

As usual, our cakes and pies by the slice are chef's choice!

happy birthday...

Happy birthday to us, happy birthday to us!
Happy birthday to u-us, Happy birthday to us!
... and many mooooooore!

Well, last night Muddy's Bake Shop turned one! (Our birthday is technically February 29, which is a leap year, so I figure on non-leap years our birthday is midnight between February 28 and March 1!)

I'd like to take a minute to really thank everyone who made it possible:
my family,
friends,
employees past and present,
suppliers, landlords, and other business partners,
all of my wonderful customers who are so quick with an encouraging word and a smile,
and most importantly the Lord for being with me and accepting the control I very reluctantly handed over to Him.
Muddy's would still be a figment of my imagination if it weren't for all of you.

THANK YOU!!!

in the case this week (feb 24-28)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
chocolate peanut butter whoopie pies
oatmeal raisin cookies
crispy rice treats
therapy brownies

Cupcakes:
prozac
plain jane
pucker up
capote
classic
strawberry fields forever
grasshopper
tomboy
frankly scarlett
the king
mocha madness
neopolitan


Other:
banana puddin'
oreo puddin'
pimiento cheese

As usual, our cakes and pies by the slice are chef's choice!

our intern!

We are hosting an intern from Grace St. Luke's School today, Thursday, and Friday! She is learning the ins and outs of business and will be guest blogging!
Here is her first post...

My name is Kate Valk, I am 13 years old and in 8th grade at Grace St. Luke’s Episcopal School. Our school assignment was to intern at a business of our choice, and of course I picked Muddy’s! I have been baking since I could walk and I absolutely love it. I have always wanted to own my very own bakery and was inspired by Muddy’s Bake Shop. I go to Muddy’s so often, sometimes I might as well live there. Right after we pick up my brother from school, I usually ask to go to Muddy’s to pick up my favorite chocolate cupcake. I will be interning here for 3 days and can’t wait to get started and learn the how-to’s of owning, running and working in a bakery.

in the case this week (feb 17-21)

Cookies and Things:
toffee bars
chocolate chip cookies
molasses cookies
peanut butter cookies
coconut macaroons
oatmeal raisin cookies
hello dolly bars
minty chocolate cookies

Cupcakes:
prozac
plain jane
pucker up
capote
classic
white tie
grasshopper
razzmatazz
peanut butter cup
pink lady
mopsy
chunky dunk (new flavor!)- chocolate cupcake with chocolate chips and a chocolate and chocolate chip cookie icing- not for the faint of heart!

Other:
banana puddin'
oreo puddin'
pimiento cheese

As usual, our cakes and pies by the slice are chef's choice!
I do know that we're starting the week with coconut chess pie, lemon chess pie, and red velvet cake. Wink!

in the case (feb 13-14)

Cookies and Things:
toffee bars
chocolate chip
peanut butter
honey rosemary cookies
sugar cookies
espresso brownies

Cupcakes:
Prozac
Capote
Plain Jane
Frankly Scarlett
Classic
Strawberry Fields Forever
True Love: chocolate cupcake with raspberry icing
Love Potion: raspberry cupcake with white chocolate icing
Muchas Smuchas: chocolate cupcake with strawberry icing and Hershey kiss
Woman Scorned: chocolate cupcake with vanilla-rosewater icing and black icing rose
Bitter with Baggage: chocolate cupcake with bittersweet chocolate icing and raspberry drizzle
Ashes of Old Flames: chocolate chip cupcake with chocolate icing and skull on top

Other Things
cake by the slice
pie by the slice
conversation heart cakes

it's official, Domino is closed

I wailed, literally wailed, when I read that my absolute favorite home magazine, Domino, was closing its doors.

Like many of you, I don't get a lot of free time, so when I received my copy in the mail each month I'd save it on the dining room table and as soon as I had an hour to myself, pour a drink and hunker down to lose myself in the colorful pages and inspiration. While I adore Cook's Illustrated, Martha Stewart Living, and Yes! (my other subscriptions), only Domino had that "one hour vacation" excitement.
Best of luck to my homies at Domino. You'll be missed.

ps. here's a fascinating article on the closing of the magazine. It all boils down to ad sales, although I'd have gladly paid triple the subscription cost to keep receiving it. read the article

las tortugas: deli mexicana

Ok, I'm going to make you drool.
I took some time off today amid all the errand-running and accounting (the less glamorous side of the bakery!) to get lunch with my mom at one of our favorite spots, Deli Mexicana. It's quite a drive for me and I haven't gotten to spend much time with Mom lately, so it was a real treat!

We had some delicious queso with avacado and cilantro and the best drink ever, their limeade! Mom had the tostadas de tinga de polla (a chicken thingie that she gets every time) and I had my favorite, de huachinango (red snapper/tilapia tacos).

Y'all, this is REAL Mexican food, not Tex-Mex. The food is crazy good, made with super-fresh ingredients, and the owners, Jonathan and Pepe, are so fabulous. Jonathan knew I'd be in a hurry and he so sweetly kept my order on "stand-by" so it'd be made the instant I stepped in the door.

Mad props to Jonathan and the deliciousness that is Deli Mexicana! Check the website HERE.