MÄNI'S BLOG CAFÉ
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09.27.07
When we first started Mäni’s in 1989, organics were just beginning to become desirable. Although we started using organic flour from our earliest beginnings, it was many years before we introduced organic sugar. We did so in 1995, although controversial with some of our customers, since they preferred alternative sweeteners completely, such as our fruit juice reduction.
However, in keeping up with the natural foods industry, and looking for a large appeal, we added a limited amount of organic sugar products, some of which became very popular. Now, as you know, the organic food industry has expanded significantly and many new products have entered the market in the last decade. Gourmet quality organic chocolates now make possible new organic cookies, cakes and more. The question is this: “Would you prefer to have the choice of fruit juice sweetened and organic sugar products”?
Or keep our product line mostly fruit juice sweetened, maple sweetened as it is now? Please let us know! Include your email address, if you don’t want to post your email address, send it directly .(JavaScript must be enabled to view this email address) after you post your preference or comment and we’ll send you a coupon good for any new cookie. What you tell us will help decide on how to proceed. Thank you for your support and input!
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09.26.07
Some of you may not know that we do many custom cakes here at Mäni’s. We can make just about anything you can think of. Here are some things to know if you want to order a Mäni’s cake: -Our standard cake sizes are 6” and 9”. These sizes are always available for next day orders.
If you order before noon today, your cake can be ready before noon tomorrow. If you order after noon today, your cake can be ready after noon tomorrow.
5pm. is the final cut-off time for next day cake orders. -Custom cake sizes (10”, 12”, ¼ sheet, ½ sheet, and full sheet) must be ordered 3 days in advance.
This also applies to all sizes of our fabulous German Chocolate Cake & Dark Chocolate Mousse Cake. -Cakes with custom artwork must be ordered 3-5 days in advance. There is an extra charge for custom artwork, depending on the design.
Please email: .(JavaScript must be enabled to view this email address) or call at 323.964.0840 ext. 19 with any questions, or for price quotes. -Of course, you can always come in and buy anything directly from our pastry case. We will be happy to write a greeting on it, free of charge. We make our cakes from scratch daily at Mäni’s and we strive to make each one fresh, beautiful, and delicious. So come in, or give us a call and order one of our amazing creations.
And remember, all of our cakes are Good and Good For You!
09.26.07
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Blueberries make a classic pancake.
See Larry’s comment below on why blueberries are not only good, but good for you.
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Here is a pancake classic, bursting with juicy berries. These pancakes are low fat and use whole wheat pastry flour. Blueberry Buttermilk Pancakes - makes 12 pancakes Ingredients Canola oil for the griddle
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups buttermilk
2 large eggs
1 1/2 cup fresh or unthawed frozen blueberries
1. Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350 degrees F. Using a folded paper towel, lightly brush the griddle with oil. Preheat oven to 200 degrees F. 2. In a medium bowl, whisk the flour, baking powder, baking soda and salt until combined and make a well in the center. 3. In another medium bowl, whisk the buttermilk and eggs until well combined. Pour into the well and stir with a wooden spoon just until smooth; there can be a few little lumps remaining. Gently stir the berries into the batter. Let stand for 5 minutes. 4. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until bubbles appear on the surface of the pancakes and they burst, about 3 minutes. Use a pancake turner to flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with a little regular or low-fat milk, not buttermilk. Serve the pancakes warm. Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mäni’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 33.
09.25.07
Some of you have already been enjoying our expanded menu of organic juices. Here are the recently added flavors that folks have been enjoying:
Carrot Orange
Apple Carrot
Carrot Beet Apple
Apple Parsley Pear
Carrot Celery Ginger
Come by and try our new flavors along with the orginal pure organic juices of Orange, Carrot and Apple. Of course they’re good and good for you. And check out RealAge.com
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09.24.07
TV Guide says come to Mäni’s on Fairfax this Friday September 28th and/or next Friday, October 5th and we’ll buy you a coffee! Yes, any coffee selection of your choice is free to you, complements of TV Guide
TV Guide gets you through the week. Mäni’s gets you started with food and drink that’s good and good for you! So come by enjoy a latte, espresso or one of many fresh brewed drip coffees. All day, Friday, September 28th and/or Friday, October 5th, no charge, complements of TV Guide!
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09.17.07
Fall is in the air. Finally. It’s turning into soup weather. And, the soup menu changes today and is good through October 7. Monday: Chicken Noodle
Ingredients: Chicken broth, Chicken Breast, Onions, Carrots, Celery, Potatoes, Tomatoes, Chives, Sea Salt, Black Pepper, Egg Noodles Tuesday: Yellow Corn Bisque
Ingredients: Vegetable Stock, Celery, Onions, Yellow Corn, Sea Salt, Black Pepper Wednesday: Tomato Rice
Ingredients: Vegetable stock, Olive oil, Celery, Carrots, Yellow Onions, Tomatoes, Brow Rice, Thyme, Oregano, Sea Salt, Black Pepper Thursday: Tomato Lentil
Ingredients: Vegetable stock, Green lentils, Cilantro, Celery, Cauliflower, Zucchini, Onions, Tomatoes, Garlic, Canola oil, Sea, Salt, Black pepper Friday: Chunky Vegetable W/Tofu (NEW)
Ingredients: vegetable stock, onions, carrots, celery, Zucchini, Spinach, Tomatoes, yellow corn, green cabbage, tofu, thyme, sage, oregano, sea salt, garlic, tamari Saturday: Julio’s Enchilada Soup
Ingredients: Vegetable Sock, Canola Oil, Garlic, Pinto Beans, Onions, Kalamata Olives, Peeled Tomatoes, Organic Yellow Corn Tortillas, Enchilada Sauce, Cilantro, Sea Salt Black pepper Sunday: Black Bean
Ingredients: Vegetable Sock, Canola Oil, Tomatoes, Black Beans, Carrots, Celery, Onions, Garlic, Cumin, Cayenne Pepper, Jalapeno Pepper, Chili Powder, Cilantro
09.14.07
Seems like there’s always another way to have cupcakes and celebrate birthdays
Check this one out:
 For more information contact: .(JavaScript must be enabled to view this email address)
09.14.07
Yesterday we announced that our two “berry” popular pies are back on the bakery shelves…Maple Apple Streusel and Very Berry. Today, you can download a coupon to get a free slice of your choice. A significant change is the pie crust: The new crust is tender and flaky. It is also wheat-free and vegan! The coupon is good for a slice of any pie when you make a purchase of $10 or more at the bakery counter or cafe. Try Apple Maple Streusel, Very Berry, Antique Cherry or Pecan.
Download your Free Slice o’ Pie coupon. Valid through September 30, 2007.
09.13.07
The wait is finally over. Our Very Berry and Apple Maple Streusel pies are back and better than ever. 
Several months ago, we removed most of our pies while we worked on developing a pie crust worthy of Mäni’s.
Our hard work has paid off. The new crust is tender and flaky. It is also wheat-free and vegan!
The Very Berry Pie is aptly named. It has peaches, blackberries, cherries, and strawberries making it sweet, tangy and delicious. The Apple Maple Streusel Pie is full of tangy Granny Smith apples and piled high with a maple pecan streusel.
Both of these pies are sweetened with our wonderful fruit juice reduction making them “Good and Good For You”.
Check back tomorrow to get your coupon for a free slice. We know you’ll agree, it was worth the wait.
09.13.07
Many of the products made at Mani’s are sweetened with fruit juice concentrate. You can make your own fruit juice sweetner and today we share the recipe for Fruit Juice Reduction, an essential ingredient used in the recipes in Sweet & Natural Baking. Fruit Juice Reduction
Makes 1 Cup Ingredients
12 ounces frozen white grape juice or apple juice, unthawed To make on the stove:
Place the unthawed juice concentrate in a wide medium heavy-bottom saucepan and bring to a full boil over high heat. Boil rapidly until the liquid is reduced to 1 cup, about 10 minutes. Pour the liquid into a glass measuring cup to accurately measure. To make in the microwave:
Place the unthawed juice concentrate in a 1-quart microwave-safe container. A 1-quart glass measuring cup works best, as you can use the increments on the side of the cup to check how much the liquid has reduced. Microwave on High (100%) until the liquid has reduced to 1 cup, about 12 minutes. This recipe was tested in a 700-watt oven; if yours has a lower wattage, it will take longer. Cool completely before using. To speed cooling, pour the reductioninto a medium bowl placed in a large bowl full of iced water. Stir often until cooled and slightly thickened, about 10 minutes. The fruit juice reduction will keep, covered and refrigerated, for up to 1 week. Bring refrigerated fruit juice reduction to room temperature before using. NOTES:
The juice reduction must be completely cool before using, so make this the very first thingyou do when preparing a recipe. The reduction can be simmering away while you are preheating the oven, greasing pans, and measuring other ingredients, and you won’t waste any time. The fruit juice reduction can be prepared in larger quantities, in proportionately larger utensils. For example, two 12-ounce containers of frozen apple juice will yield 2 cups of apple juice reduction, but make it in a larger saucepan or a 2-quart measuring cup to avoid boiling over. Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mani’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 23.
09.12.07
To those of you who posted a comment about our Story on Starting our Juice Bar - Originally posted on July 9, 2007 and offering your opinions about selections, you still need to collect your coupon for a free organic fresh squeezed juice! Send me your email and I’ll send you back your coupon! Larry
09.12.07
If you’re a long time Mäniac, you may remember those rich, decadent brownies.
Here’s a look:
 Brownies will be available before the end of September. If you’re reading this now, then you’ll also know that Kristina has just crafted a new cookie, also to be released shortly. Oatmeal-Granola anyone…?
09.06.07
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From Left to Right: Justin, Wendy, Danny
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Come by and meet Justin, Wendy and Danny
 They’re being trained right now and would love to meet the friendly customers we’ve told them about. They’re quite bubbly and excited as is a bit obvious in this photo taken today.
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09.06.07
Yesterday we promised it; today it’s here. Download your coupon for a free juice from Mani’s brand new juice bar! We are now serving fresh squeezed Valencia Orange, Apple and Carrot juices—all organic. For our loyal blog readers we’re offering you a free juice with any $5 purchase. The coupon is good through September 21. We look forward to seeing you at Mani’s and serving you a fresh glass of juice! Download your free juice coupon here.
09.05.07
Your next organic juice from our new juice bar can be with our compliments!
Simply check back with us tomorrow and get a coupon for your next fresh squeezed, OJ, Apple, Carrot or other fruit juice. 
Aaron, Counter Cake Tech and Now Our New Server Smiling - He’s Juiced!
It’s really good, and really good for you, loaded with natural vitamins, antioxidants and flavor. So check back tomorrow. It’s our way of saying thank you for being a loyal customer and guest. From your friends at Mäni’s on Fairfax.
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09.05.07
Mani’s soup menu remains unchanged through September 16. I know, it seems a little warm for soup, but sometimes, a bowl of Light Tomato and Basil Soup (Thursdays) really hits the spot.
09.04.07
We were making cakes. Special cakes. Two wedding cakes, one vegan and one with a disco theme! 
And more sweets for a sweet little one:
For more info on your special dream cake, .(JavaScript must be enabled to view this email address)
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09.03.07
From time to time we’re going to reprint recipes from the out-of-print Sweet & Natural Baking cookbook from Mani’s Bakery. Today, we start with egg-free, wheat-free and whole grain Chocolate Walnut Muffins. Ingredients (makes 9 muffins) Nonstick vegetable oil cooking spray, for preparing the pan
1 1/4 cup whole wheat pastry flour
1/2 cup cocoa powder (not Dutch processed)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup liquid fruit juice concentrate
3/4 cup soy milk
3 tablespoons canola oil
1/2 cup (2 ounces) chopped walnuts
2 teaspoons maple sugar 1. Position a rack in the center of the oven and preheat to 350F. Lightly spray a standard muffin pan wiht vegetable oil spray. 2. Sift the flour, cocoa, baking soda, baking powder, and salt into a medium bowl and make a well in the center. 3. In another medium bowl, whisk the fruit juice concentrate, soy milk and oil until frothy. Pour into the well and stir with a wooden spoon just until combined. Fold in 1/3 cup of the chopped walnuts. Do not overbeat. 4. In a small bowl, combine the remaining walnuts with the maple sugar. Divide the batter among 9 muffin cups, filling each cup almost completely full. Sprinkle the tops of the muffins with the walnut-sugar mixture. Bake the muffins until a toothpick inserted into the centers comes out clean and the tops spring back when pressed with a finger, 18 to 20 minutes. Cool for 2 minutes, run a knife around the inside of the cups to release the muffins, and remove from the cups. Serve the muffins warm or at room temperature. Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mani’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 46.
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