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Orange Cream Cheese Frosting

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Recipe provided by Karina Aycardi, owner of Happy Cupcake

 

Perfect for those orange creamsicle lovers or chocolate and orange fans. 

Ingredients

  • ½ cup (112 g) unsalted butter, softened 
  • 4 oz. (114 g) cream cheese, cold 
  • 2 cups (240 g) powdered sugar 
  • 1 tsp orange extract 
  • 1 tsp orange zest 
  • 1-2 drops of orange food coloring (optional) 

Instructions

Add the butter into a large bowl and whip it with an electric mixer until it is light in color, fluffy, and doubled in size. This takes 5 -10 minutes. Add in the cream cheese and mix until fluffy for about 2 minutes. Sift in the powder sugar 1 cup at a time, and mix well until all combined. Then add the orange extract, orange zest, and food coloring and combine. Mix the frosting until it is light and fluffy.

Happy Cupcake: A dream begins with buttercream

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By Julia Howard

 

When Karina Aycardi first visited the United States as an exchange student seven years ago, her English was limited. She recalls writing “Happy Cupcake” at the top of her mood board and decorating it with a rainbow—not knowing that one day these words would inspire the name of her future baking business.

Happy Cupcake began bringing a variety of creative and decadent cupcakes and brookies to the Saratoga Farmers’ Market on Saturdays this past spring. 

“It’s a dream to have people come to me and purchase my items. I love talking with customers and all the details they share when they order their custom cakes,” says Karina Aycardi.

Karina Aycardi of Happy Cupcake, photo provided

After receiving a degree in graphic design in Colombia in 2021, Aycardi moved to the U.S. with her husband and settled in Saratoga County. With a life-long passion for baking and decorating cakes, Aycardi pursued a pop-up farmers’ market opportunity at June Farms. Within three days, Aycardi created a portfolio and built a website, and Happy Cupcake swiftly became a reality. 

With baking experience and an eye for design, Aycardi has created six different made-from-scratch cakes and fourteen different buttercreams for her varieties of cupcakes. Her offerings include chocolate, vanilla, marble, coconut, orange cream, and carrot cupcakes topped with various whipped buttercreams and decorative candies. 

“Cupcakes are so much fun,” says Aycardi. “They are versatile, not messy, and personal; a perfect serving to enjoy.”

While cupcake offerings are everchanging at Happy Cupcake, one consistent customer favorite is available every Saturday – the brookie; a cookie layered with a fudgy brownie coated with a chocolate swirl and topped with either M&Ms or peanut butter cups.

Brookie, photo provided.

“Customers give me a lot of feedback, and my husband helps taste my experiments,” laughs Aycardi. 

Aycardi is learning to follow her passions as a Latin female business owner. “When I started the business, I told myself this is what I want to do, and I can do this,” says Aycardi.

You can find Happy Cupcake’s confections every Saturday through the end of October at the Saratoga Farmers’ Market. Custom cake and cupcake orders (with delivery options) can be placed online at happycupcakeny.com, on Instagram, or by email.

The Saratoga Farmers’ Market is open Wednesdays from 3 to 6 p.m. and Saturdays from 9 a.m. to 1 p.m. at High Rock Park. The farmers’ market will move to the Wilton Mall on November 5. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram. 

Chicken and Biscuits

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Adapted from the recipe by Blair Lonergan

Makes 6-8 servings

Prep time: 35 min 

Cook time: 22 min

Ingredients

*Ingredients currently available at the farmers’ market

For the filling:

  • 2 cups chicken broth
  • 1 cup whole milk*
  • ⅓ cup butter
  • 1 cup chopped onion*
  • 1 cup peeled and chopped carrots*
  • 1 cup chopped celery*
  • 1 cup trimmed and chopped green beans*
  • 3 cloves of garlic*, finely chopped
  • ½ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups cooked, diced or shredded chicken*
  • 1 sprig fresh rosemary*, 10 sprigs fresh thyme*, 8 fresh sage leaves*, all tied in a bundle

For the biscuits:

  • 2 cups biscuit mix
  • ⅔-¾ cup cold buttermilk (or sub with regular milk*)
  • ½ cup grated cheddar cheese*
  • 1 teaspoon finely chopped parsley*
  • 2 tablespoons butter, melted
  • ⅛ teaspoon garlic powder

Instructions

Prepare the filling:

  1. Preheat oven to 425 degrees F. Spray a 3-quart casserole dish with cooking spray and set aside.
  2. In a separate bowl, whisk together chicken broth and milk. Set aside.
  3. Melt butter in a large skillet over medium-high heat. Add onion, carrot, celery, and green beans; sauté for 5-7 minutes. Add garlic, stirring for 1 minute. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture. Add the herb bundle.
  4. Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken.
  5. Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.

Prepare biscuits:

  1. Use a fork to stir the biscuit mix, buttermilk, cheese, and parsley until a soft dough forms.
  2. Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
  3. Return to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
  4. Stir melted butter and garlic powder; brush over warm biscuits, and serve.

Fall trends at the farmers’ market

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By Julia Howard

 

The whoosh of fall is here. It’s the time of year when we trade beach bags for light jackets, mums and pumpkins replace annual outdoor flowers, and summer salads give way to warm, comforting meals. While our lives are busy with obligations and activities, here are some ideas to slow down and get in the season’s spirit.

Fall Decor 

The season’s harvest of pumpkins and gourds of all shapes, sizes, and textures encourages creativity in indoor and outdoor decor. Hardy fall plants such as mums and flowering kale offer a fresh burst of autumnal color to front steps and window boxes. You can also find cut flowers and stunning dried wreaths at the Wednesday and Saturday farmers’ markets. 

Creamy Chicken and Dumplings with Roast Chicken, Green Peas, Celery and Carrots

Warm Meals

Cooler temperatures call for soups, stews, and oven-roasted meals that have the benefit of warming the house without turning on the heat. Fall produce such as squash, Brussels sprouts, and freshly dug potatoes are ideal for roasting with olive oil, salt, and pepper. Stew meat, chicken, lamb, pork, and beef roasts are fall favorites. They are easy to prepare and result in flavorful meals. 

Photo by Pattie Garrett

Pumpkin Spice Everything

Love or loath, pumpkin spice is everywhere this time of year. Local producers do it right and use natural ingredients. From classic pumpkin pie by The Food Florist to pumpkin spice chèvre by Nettle Meadow, pumpkin spice products are aplenty at the farmers’ market. Are you looking to replicate the classic pumpkin pie spice yourself? Try Muddy Trail’s pumpkin streusel muffin mix and pumpkin pie seasoning (which is also excellent in pancakes on lattes, etc.).

Feathered Antler, photo provided

Seasonal Comforts

Warm up with Feathered Antler’s soft knit hats and cozies as the temperature dips. Kim Dolan Designed has hand-dyed plush sweatshirts and long sleeve shirts. Kokinda Farm makes corn toasty warming pads perfect for relaxing and warming cold bed sheets. You can find comfort in a hot cup of locally roasted coffee or a custom tea blend from Something’s Brewing. Or maybe a Slate Valley Farms’ maple syrup drizzle on a steamy bowl of oatmeal. However you find comfort, fall encourages the pursuit. 

The Saratoga Farmers’ Market is open Wednesdays from 3 to 6 p.m. and Saturdays from 9 a.m. to 1 p.m. at High Rock Park. The farmers’ market will move to the Wilton Mall on November 5. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram.

Pumpkin Muffins with Honey Butter

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Recipe by Tieghan Gerhard, shared by My Saratoga Kitchen Table

Serves: 16

Ingredients

*Ingredients currently available at the farmers’ market

For the muffins:

  • 12 Tablespoons (3/4 cup) salted butter, melted
  • ¾ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs*
  • 1 cup pumpkin puree*
  • ¼ cup milk*
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

For the streusel:

  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • 1 teaspoon cinnamon
  • 6 Tablespoons cold salted butter, cubed
  • 4 ounces cream cheese, cut into 16 cubes

Cinnamon honey butter:

  • 4 Tablespoons salted butter, at room temperature
  • 2 Tablespoons honey*
  • ½ teaspoon ground cinnamon

Instructions

  1. For the muffins: Preheat oven to 350 degrees. Line 16 muffin tins with paper liners. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk. Beat until smooth and creamy. Add flour, baking powder, baking soda, cinnamon, and nutmeg. Mix on low speed until just combined, being sure the batter is completely mixed.
  2. To make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until crumble forms.
  3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven, bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
  5. Serve warm or at room temperature smeared with cinnamon butter.

 

Fall foods and festivities at the farmers’ market

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By Julia Howard

 

If you are local to Saratoga Springs, you’ve probably heard about the 7th Annual Giant Pumpkinfest happening this Saturday, September 24th, from 9 a.m. to 4 p.m. This free, family-friendly event is a collaboration between the Saratoga County Chamber of Commerce, the Saratoga Springs City Center, and the Saratoga Farmers’ Market. 

At 9 a.m., the farmers’ market bell will ring, signaling a start to the festivities. Pumpkinfest is a special day for the Saratoga Farmers’ Market as vendors will feature pumpkin-themed products like pumpkin chèvre, pumpkin peanut butter, pumpkin pies, pumpkin spice lattes, and, of course, the pumpkins themselves. Local farms will bring a plethora of pumpkins and gourds of all shapes, sizes, and colors. 

Market-goers will also find free, fun activities at the Saratoga Farmers’ Market, like a “guess the weight of the pumpkin” contest, no-mess pumpkin painting for children, live music performances, and a pumpkin rolling contest on the lawn. The farmers’ market will be open until 1 p.m. at High Rock Park.

Pumpkins at Burger’s Market Garden, photo by Pattie Garrett

At the Saratoga City Center Parking Garage on High Rock Avenue, spectators will find the giant pumpkins on display, with a competitive weigh-off beginning at 11 a.m. Additionally, more vendors will be set up outside the parking garage until 4 pm.

The farmers’ market is ideal for experiencing the seasonal transition into fall. Summer’s offerings give way to the upbeat of the autumnal rhythm, introducing winter squash, brightly colored mums, and freshly-picked apples. 

You will find fall staples like apple cider, cider donuts, jams, and pies. And vendors’ tables will continue to be abundant with cabbage, beets, potatoes, peppers, and more. Farm-raised meats and poultry, fresh eggs, artisan cheeses, baked goods, and many other locally sourced items are available throughout the season. 

Otrembiak Farm, photo by Pattie Garrett, 2018

Fall also initiates a season of activities at the farmers’ market. Every Wednesday in October, from 3 to 6 p.m., the market will offer live music, a craft, and an activity for children and families. 

On Wednesday, October 26, local families are invited to a Halloween costume contest for kids, trick or treating, crafts, and activities hosted by market volunteers and the Saratoga Springs Public Library.

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram.