This year, Greyston Bakery is celebrating its 30th Anniversary, and we’ve received a fantastic present from New York State: the ability to enroll as a Benefit Corporation. On February 10, 2012, Greyston Bakery became the first social enterprise to register as a Benefit Corporation in the State of New York. New York joins six other pioneering states that have passed the ‘benefit corporation’ legislation, which allows companies to demonstrate higher standards of corporate purpose, accountability, and transparency through this new corporate designation. “Benefit Corporations are using the power of business to solve social and environmental issues and it is our goal at Greyston to set an example for other social enterprises as we embrace our new corporate status,” says Greyston Bakery CEO, Mike Brady.
We here at Greyston appreciate the support of our friends as we uphold the values defined by this new legislation. Supporting Benefit Corporation legislation and companies that incorporate the transparency it calls for, allows you to make informed decisions which support your values. For more information on Benefit Corporation legislation visit: http://benefitcorp.net/
The DUDE himself, Jeff Bridges, stopped by the bakery to learn about our social enterprise AND help with FREE BROWNIE FRIDAY
Greyston was just honored as one of the Top 25 Promising Social Entrepreneurs by Business Week
Our friends at B Corporation believe that Better Companies Make Better Products. We couldn’t agree more. Greyston Bakery is committed to making the highest quality gourmet baked goods possible- while also working to transform the lives of people in the local community. What do you think? Do better companies make better products?
This question is particularly poignant when asked of the dilemma facing many mission-driven businesses today: will selling compromise the business’ mission? Tina Rosenberg of the New York Times believes that the solution to this problem may well be B Corps. Just how will B Corps solve the issue Tina speaks of? For one thing, B Corp status allows mission-driven companies to turn down a high bidder in favor of a buyer, ‘committed to responsible behavior.’
But what is a B Corporation? B Corporations are, ‘a new type of corporation which uses the power of business to solve social and environmental problems.’ B Lab, the non-profit organization that oversees the certification of the entire B Corp community is but 4 years young and has been successful in getting legislation backing B Corps passed in 4 states. The community of over 400 companies is rapidly growing.
Greyston Bakery has been a certified B Corp since 2008. We’re proud to be a part of a community of like-minded businesses that are doing truly great things. We look forward to continuing to inject social action into our daily business operations.
Since 1990, Greyston Bakery has been supplying Ben & Jerry’s with chewy, fudgy brownies for ice cream flavors like Chocolate Fudge Brownie™ and Half Baked®. We are pleased to announce that our friends in Vermont will be highlighting our partnership in their “It’s What’s Inside…” ad campaign: a celebration of the great ingredients used in crafting their super-premium ice cream.
We’re proud to bake delicious, fudgy ‘Brownies That Do Good,’ for Ben & Jerry’s and look forward to continuing to grow our partnership. The “It’s What’s Inside…” campaign will feature print, internet, and other ads we are incredibly excited to share with you. See Chocolate Fudge Brownie™ ice cream come to life below!
If possible, use real key limes, which are sometimes found in markets but can also be ordered online through stores such as Melissa’s/World Variety Produce (www.melissas.com). It is also possible to buy bottled key lime juice, but make sure to buy a brand that does not have artificial preservatives added. Otherwise, you’re better off substituting regular limes.
FOR THE CRUST
1 1/4 cups graham cracker crumbs
1/4 cup finely chopped almonds
2 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
FOR THE FILLING
3 eggs, separated
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice (from about 13 key limes or 6 to 7 regular limes), see note above
1 tablespoon grated lime zest
1/8 teaspoon salt
In a food processor, combine the graham cracker crumbs, almonds, sugar, and salt. Add the butter and pulse briefly to combine. Transfer the crumbs to a 9″ tart pan with a removable bottom and press the crumbs evenly onto the bottom and sides. (If you don’t want your hands to get covered in crumbs, place plastic wrap over the crumbs as you press them into the pan.)
Bake the crust for 10 minutes, or until it begins to darken in color and gives off a rich, nutty scent. Remove the pan from the oven and set it on a wire rack to cool.
In a clean dry bowl with clean dry beaters, beat the egg whites with the salt on medium-high speed until they hold stiff peaks. In three batches, carefully fold the egg whites into the lime mixture until blended.
Transfer the mixture to the crust and bake for 15 to 20 minutes, or until the filling is barely set.
Note: To get the most juice from the limes, grate the zest from the limes first. Then microwave the limes on high for 30 to 45 seconds to warm them slightly before juicing.
Serving suggestion: Garnish the tart with candied Citrus Slices made with limes and serve slices topped with a dollop of softly whipped cream. To make the whipped cream, you’ll need 1 cup of well-chilled heavy cream. Chill a mixing bowl and whisk attachment in the freezer for 15 minutes. Pour the cream into the chilled bowla nd beat on low speed for 40 seconds, or untiul small bubbles form. Gradually increase the mixer speed to high. Continue whipping on high speed until the cream has doubled in volume and forms stiff peaks. Cover the whipped cream and refrigerate for up to 24 hours. If the cream sparates, whisk it by hand untuili s comes back together. If whipping by hand, it helps to have a stainless steel balloon whisk, which has a more bulbous whisk head than a regular whisk.
Chocolate Banana Nut Cake
Makes one 10″ cake, 10-12 servings
3/4 cup (1 1/2 sticks) unsalted butter
6 ounces semisweet chocolate, finely chopped
1 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup ground walnuts
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
1 tablespoon pure vanilla extract
2 cups lightly mashed (5-6 whole) very ripe bananas
3 eggs, lightly beaten
3/4 cup chopped walnuts
Position a rack in the center ocf the oven and preheat the oven to 350° F. Grease a 10″ round cake pan and line the pan bottom with a parchment paper round.
In a saucepan over low heat, melt the butter. Add the chocolate, stirring until completely melted and smooth. Remove the pan from the heat and allow to cool slightly, about 10 minutes.
Meanwhile, in a large bowl, whisk together the flour, sugar, ground walnuts, baking powder, baking soda, and salt to blend thoroughly. Stir in the buttermilk, vanilla, and banana just until combined. Set aside.
Add the eggs to the cooled chocolate mixture and stir until well combined. Stir the chocolate mixture into the banana mixture until well combined.
Pour the batter into the prepared pan. Bake for 25 minutes. Remove the pan from the over and carefully sprinkle the chipped walnuts across the top of the cake. (The cake will still jiggle in the middle.) Return the cake to the oven and bake for 25 minutes longer, or until a wooden skewer inserted near the center comes out clean.
Cool the cake on a wire rack for 15 minutes, then remove the cake from the pan and allow it to cool completely on a wire rack.
Serving suggestion: serve the cake dusted with confectioners’ sugar or topped with whipped cream.
A few times a month, we’ll be posting select recipes from the Greyston Bakery Cookbook. This week, we’ve chosen our delicious Red Velvet Cupcakes. Happy baking and please enjoy!
Red Velvet Cupcakes
Makes 12 Cupcakes
A fun way to serve these cupcakes is to peel the paper liners away from the cupcakes and slice them in half horizontally. spread frosting over the top of the bottom halves, cover with the tops, and frost the tops; you’ll have a festive handheld layer cake.
For the Cupcakes
2 1/4 cups unbleached all-purpose flour
1 1/3 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon distilled white vinegar
1 cup vegetable oil
2 tablespoons (1 ounce) red food coloring
1 teaspoon pure vanilla extract
For the Frosting
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
4 cups (about a 1-pound package) confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
PREPARE THE CUPCAKES
Position a rack in the center of the oven and preheat the oven to 350° F. Line a 12-cup muffin tin with paper liners and set aside.
In a bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder to blend. Set aside.
In the bowl of an electric mixer set on medium speed, lightly beat the eggs. Add the buttermilk, vinegar, oil, food coloring, and vanilla, beating until well combined. Slowly add the dry ingredients, mixing until combined.
Pour the batter into the prepared muffin cups, filling each cup about two-thirds full. Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean. Remove the tin from the over and cool on a wire rack for 10 minutes. Turn the cupcakes out of the tin and place them on the wire rack to cool completely.
PREPARE THE FROSTING
In the bowl of an electric mixer set on medium-high speed, cream the cream cheese and butter. Reduce the speed to low and gradually bea in the confectioners’ sugar, until the mixture is fluffy. Beat in the vanilla.
Spread a few spoonfuls of frosting on top of each completely cooled cupcake.
And lastly…eat and enjoy!
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