...in the Beginning & Cinnamon Swirl Bread

I didn't really start baking, and with passion, until I began blogging. Though I've improved lots since then, I still think of myself as fairly novice. There's so much to learn and so many sources to be inspired from. I love learning about every aspect and the science behind baking...especially bread baking.

Few things are more thrilling to me than working a ball of dough with your hands and getting it to the point where the protein relaxes and the dough becomes smooth. And when you've done it enough, you can feel it happen with your eyes closed; Letting the dough rise again before it's ready to go into the oven, maybe a splash or spray of water to form a beautiful golden, chewy crust and, before you know it...you've been transported into another time, another place-- where grocery stores, refrigerators, preservatives didn't exist.

When my bread is done I like to pretend I'm pulling it out of an outdoor stone oven, and inhale whatever magical scent if wafting through the air. Like cinnamon. For those reasons, I would resist using a bread machine(even though I understand the convenience). Maybe your loaves are imperfect or misshapen, but they're yours. You've invested the time. And boy don't you feel proud.

Harvest Squash Bread

Honey Oatmeal Wheat Bread

Cinnamon Swirl Bread

Recipe courtesy and adapted from Baby Center

Ingredients:

1 1/2 cups warm water
2 tablespoons milk
2 tablespoons butter, cut into pieces and softened
1 teaspoon salt
4 cups bread flour
3 tablespoons white sugar
1 teaspoon cinnamon
2 teaspoons active dry yeast
(*Note: I replaced 1 cup of bread flour with 1 cup of whole wheat flour because I like the texture.)

Filling:

1/3 cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted


1. Add milk, butter, granulated sugar,1 teaspoon cinnamon and warm water to large bowl. Stir to dissolve sugar. Sprinkle yeast over top of water and allow to foam, 3-5 minutes. Stir salt into flour. Pour flour into bowl with water slowly and stir just until ingredients begin to incorporate. Remove ingredients from bowl onto clean counter or other surface with a good amount of space and knead dough for about 5-10 minutes, or until ingredients have incorporated completely and dough feels smooth.

Return to clean bowl and cover until dough has doubled in size. About 1 hour and 15 minutes.

2. Mix brown sugar and remaining cinnamon for bread filling.

3. When dough is ready, gently remove from bowl to a lightly floured surface and form dough into rectangle shape. Brush entire top surface of dough with melted butter and evenly cover with cinnamon/sugar mixture. I added chopped walnuts to half of the dough. Beginning with long end of dough, roll into log. You can pinch the seam closed if you'd like. Cut log in half, into two separate loaves. Fold ends of logs under to seal. Into two lightly greased 9x5 inch bread pans, add loaves. Cover pans and allow loaves to rise in warm place until size has doubled, about an hour.

4. Allow oven to preheat at 350 degrees Fahrenheit.

5. When loaves are ready, brush tops with melted unsalted butter and bake for 30 to 40 minutes, until bread tops have turned golden and bottom of loaves sound hollow when tapped.

Allow to cool completely before slicing. I especially loved this bread toasted, spread with butter and sprinkled with cinnamon-sugar.

Happy Valentine's Day & Black Forest Cake

As promised, this is the second of two Valentine's Day desserts (that would be perfect to serve any day). The first of which being a rich and decadent Hazelnut Torte I served topped with ganache and gently whipped cream. This time, I took a sweeter approach for something really special to serve to my love on this Valentine's Day. My husband adored the cake. So much so that he awoke and requested it for breakfast...while reciting lines to the best of his recollection from one of my favorite Pablo Neruda poems.

May you awake in love to something sweet and poetic everyday.

Black Forest Cake

Cherries

24 ounce (700 ml) jar of Morello Cherries in syrup, or jar of sour cherries (I found mine at Whole Foods)

4 tablespoons Kirsch or Cherry Brandy

1/4 cup (50 grams) granulated white sugar


Directions for Cherries:

Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.

In colander (or using hand) over medium bowl, drain cherries. Save liquid. In separate bowl, add cherries and combine with two tablespoons Kirsch. Cover bowl and place aside. Add one cup of saved liquid from cherries into pan with 1/4 cup sugar. Heat on medium until sugar has dissolved. Move pan off heat and add in two tablespoons kirsch. Allow to cool completely.

Recipe courtesy and adapted from Joy of Baking


Proceed with cakes.

Cake Ingredients:

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water

Cake Directions:

1. Set oven to 350 degrees Fahrenheit and allow to preheat. Line two 9-inch cake pans with parchment paper, or coat with butter, then flour, turn and gently tap to remove excess flour. I like to both line with parchment and butter and flour.

2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Stir to combine. Pour in eggs, milk, oil and vanilla and beat with mixer on medium speed until ingredients fully incorporate. Carefully stir in (I a used fork) boiling water. Batter will become thin.

Equally divide batter between two prepared cake pans.

3. Allow cakes to bake for 30-35 minutes or until a cake tester/toothpick inserted into middle of cake removes clean. When done, allow cakes to cool ten minutes in pans. Transfer cakes from pans onto a wire rack and let cool completely. I put cakes in freezer for about 20 minutes to make sure they were very cool before adding whipped cream.
Recipe courtesy and adapted from Hershey's via All Recipes.com

Once cakes have cooled completely, proceed with Whipped Cream Frosting.

Whipped Cream Frosting:

2 1/2 cups (600 ml) heavy whipping cream (double cream) (35% butterfat)

4 ounces cream cheese, preferably Philadelphia

1 teaspoon pure vanilla extract

5 tablespoons (35 grams) granulated white sugar

Whipped Cream Frosting:

Add cream cheese to bowl and mix on medium speed until broken. Continuing to beat on medium, slowly pour in heavy whipping cream and vanilla. Beat until mixture increases in volume and just begins to become stiff. Add in sugar. Continue to beat until you've formed stiff peaks, or just until sugar is combined.
Recipe courtesy and adapted from All Recipes.com

Assemble Cake:

If needed, slice mound off upside (top) of the bottom layer of cake to flatten and make more steady to support second cake. Brush off excess crumbs. (*Note: Many places instruct simply turning one cake over so that the bottom of cake becomes the top, but I find that if your cake baked with a slight mound on top, the cake will not sit as flat on cake plate or dish, but if you don't have that issue, you can simply turn bottom layer of cake over and proceed with directions normally.) Brush top of the bottom layer of cake with 1/4 cup of reserved cherry syrup with Kirsch you made earlier.
Spread one cup of whipped cream over the top of moistened cake. Cover whipped cream with Kirsch soaked cherries. Turn over top layer of cake, so that the bottom is facing up, and brush with 1/4 cup of reserved cherry syrup. Place moistened side of cake (bottom) on top of cherries and whipped cream. Press down gently. Set one cup of whipped cream aside and frost cake with remaining whipped cream. Add remaining 1 cup of whipped cream to pastry bag and, using large star tip, pipe rosettes around top of cake. Decorate with cherries, fresh or maraschino, and chocolate shavings and Refrigerate for several hours or overnight covered before serving.

Celebrate Love & Chocolate Hazelnut Torte

This is the first of two (delicious, chocolate) Valentine's Day desserts. Everything is better in pairs. And I do have two special loves this year. Although, one of them is not yet old enough and will have to settle for the organic carrots Mommy made for him in lieu of cake. Daddy will be happy to eat his share.

Every day I wake up to Barrett's beaming, smiling little face and my wonderful husband, I fall in love...again and again.

With this, who couldn't...

For me, every day is an occasion worth celebrating because it is within that love, I get to live my dream come true.

I never subscribed to the commercialism of Valentine's Day; cards, candy, flowers, but the celebration of love, I know what that's all about, and there's nothing sweeter.

Dear friends, May you be every day~living out your dreams in love.

Chocolate Hazelnut Torte:

Recipe courtesy and Adapted from Joy of Baking

1/2 cup (70 grams) hazelnuts

1/4 cup (30 grams) all purpose flour

1/4 teaspoon salt

4 large eggs

6 ounces (170 grams) semisweet or bittersweet chocolate, chopped

6 ounces (170 grams) unsalted butter, cut into pieces

3/4 cup (150 grams) granulated white sugar (divided)

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Toasting Nuts: Turn oven to 350 degrees to preheat, making sure rack is placed in center of oven. Add nuts to baking sheet and place in oven for about 15 minutes or until skins begin to crack and loosen from nuts. Remove baking sheet from oven and add nuts into a clean dish towel. Twist towel so no air can get in or out and allow nuts to steam for 5 minutes. Use towel to remove the skin from nuts by rubbing. I could not get them all off and that was fine. Allow to cool.

Ground Hazelnuts: When your hazelnuts have cooled completely, add into food processor, including flour and salt, pulse until hazelnuts are finely ground. Put aside.

Prepare and Bake Torte: Turn oven temperature up to 375 degrees. Prepare 8 x 3 inch springform cake pan by lining with parchment paper. I used a tart pan.

While eggs are still cold, separate, placing egg whites and egg yolks into different bowls. Allow to come to room temperature covered.

Add chocolate and butter to heatproof bowl and place on top of saucepan of simmering water. Stir while chocolate melts and remove from heat. Set aside.

Combine egg yolks with 1/2 cup sugar in bowl of electric mixer or, using hand mixer and bowl, beat until mixture becomes thicker and pale yellow in color, about 3-5 minutes. (Lifting beaters from mixture should create silky ribbon.) Mix in vanilla extract. Using rubber spatula, fold in melted chocolate mixture and nut and flour mixture, taking care to be gentle. Put aside. In clean, preferably glass bowl, use whisk attachment to beat egg whites, mixing on medium speed. When egg whites become foamy add in cream of tartar. Beat continuously until soft peaks have formed. Slowly add in remainder of sugar, 1/4 cup, with mixer turned to high, and beat until egg whites just become stiff.

Lighten chocolate mixture by folding in small amount of whisked egg whites. Fold in remainder of egg whites quickly. Be careful to gently incorporate just until mixed as to not deflate batter. Add batter into prepared pan and level top.

Bake 40 to 45 minutes, or until inserted toothpick in center of cake removes with moist crumbs. Allow torte to cool completely on wire rack. Once cooled, torte will fall in center and may crack on top. This cake is dense and moist. I liken it to a hazelnut brownie. I served it with homemade ganache and gently whipped cream. So good!

An Update & A Sweet and Simple Salad

Dear Friends,

May I just start by saying how much I've missed everyone. My last post was just before Christmas, which means I didn't get to wish you all a very happy and vibrant new year. I hope the start of 2012 has shown a lot of promise and reason to look ahead.

My new year has been dedicated to restoring my health, hence my absence. Ever since giving birth to the love and light of my life, my son Barrett, last July, I became increasingly ill. This affected my life drastically and limited what I could and could not do as I did my best to navigate being a Mom, wife and continuing to do the other things I love, like cooking, while being sick and enduring test after test in pursuit of a diagnosis.

I'm happy to say, I've adjusted and getting a lot better at managing to cook, document, keep pace with a highly active 7-month old, and slowly incorporate all of my old passions back into my life in spite of everything else.

This post was mostly about catching up, but I'm also including a quick and yummy salad.

Since I've been gone...

We celebrated our first Christmas together.

Barrett got to experience his first snow.

His first taste was carrot.

He loves his monkey and the quilt his "Gigi" made for him.

We took him to one of our favorite places, the Museum of Fine Arts, Boston.

And he took his first ride in a swing.

I'll be back with new dishes, and more Milk, Sugar, Musings & Love(s) of my life soon. In the mean time...

Cranberry Walnut Salad with Raspberry Vinaigrette

Mix of greens, your choice
Handful dried cranberries
Small handful of candied or lightly toasted walnuts
Chopped feta cheese
Top with pita chips

Raspberry Vinaigrette

I used this recipe and whisked in 4 raspberries.

Honey-Vinaigrette Dressing

Ingredients:

½ cup extra-virgin olive oil
½ cup red wine or distilled white vinegar (I used the latter)
2 tablespoons Dijon mustard
2 tablespoon honey
1 tablespoon red onion or shallot, finely chopped
1/2 teaspoon salt
1/4 fresh ground black pepper

Directions:

In medium bowl, whisk together vinegar, honey and mustard. While continuing to whisk gently, add in oil slowly. Add in onion, whisk again. Repeat after adding salt and pepper. Whisk again gently just before serving over salad.

Gifting & Fuji Apple Honey Lemon Jam

When I came across this recipe a few months back on Food in Jars, I knew it was something I'd love to try my hand at making to send along with Raspberry Jam as Christmas presents this year. Alas, as it goes, I was derailed the past week and a half or so by the winter "uglies", but finally showing signs of improvement, and with no time to delay, I was able to get back into my laboratory (the kitchen) and give it a go. If you haven't yet made jam, it's super easy and a fantastic way to make use of fruit. I just love it! I knew my grandmother would, too. She really misses being my taste-tester since moving to Kentucky. And last year's Raspberry Jam was one of her personal favorites.
I have to tell you, she's going to have to make room for a new favorite. My husband loved it so much he asked if we could keep a jar for ourselves. So, her package will be a little lighter, but just in time for Christmas.


Honey Lemon Apple Jam
Recipe courtesy and adapted from Food in Jars

12 cups chopped apples ( I used a mixture of mostly Fuji and some green apples)
2 cups lemons juice
2 cups honey
3 cups sugar
1 envelope of liquid pectin (can be omitted if you use a few firm, green apples). I did not use pectin because of the green apples.
zest of three lemons

*I used a quarter of the above recipe and filled three pint (8 oz.) mason jars. (3 cups apples, (mostly Fuji and a couple of green). 1/2 cup lemon juice. 1/4 cup raw Arizona honey. 1 and 1/4 cups sugar. Zest of 1 small lemon. No pectin because of the green apples.)

Directions:

Add water to canning pot (or large pot) and ready your jars, 7 pint jars for this recipe as written. Prepare jars by boiling for ten minutes and then allow to fully dry. Boil lids and screw bands at a more gentle boil in a smaller pot for 7 minutes, allow to fully dry.
To large, heavy-bottomed pot (or Dutch oven), add chopped apples and lemon juice. Stir frequently over medium-low heat until apples break down. (This took me longer because I used firm Fuji and Green apples, and then I still had to use a fork before adding final mixture to jars to break apples down further to achieve the consistency I was looking for.) When your mixture looks like a chunky applesauce, add in honey and sugar. Stir until thoroughly mixed in.
Allow fruit to come to a rolling boil and cook for at least five minutes. (Be careful as mixture can splatter a bit, especially in a more shallow pot, and sugar gets very hot.) Add pectin, if using, boil a few minutes longer to activate. When you've reached a good jam-like texture, remove pot from heat and add in lemon zest. Stir.
Carefully add jam into your jars, clean rims with towel. Vinegar can be used on towel to clean rims if needed to remove sticky mixture. Cover jars with lids and screw the bands on securely. Boil jars, covered with water, in water canner for ten minutes.
Test jars for seal by pressing lids. If you do not hear a clicking sound, they have sealed properly.

Thanksgiving & Cran-Raspberry Cheese Tart

I just love, love, love fall in New England. I've said it before, I'll say it always: It's my favorite magic! This year has been especially wonderful getting to experience fall for the first time through the eyes of my son, Barrett, who is just fascinated by all the colors of the vibrant trees, now nearly gone. And the bright, chirping birds, soon to depart.

Photos taken on Boston Common.

Not to mention, the food, of course. The cool, sometimes downright bone-chilling cold air begs for things that feature cinnamon, ginger, nutmeg, cloves... to be baked--filling your home with deliciously intoxicating warm air.

I came across this recipe about a month back on the Joy of Baking website, and even though it was almost identical to a recipe my grandmother found under the top of a tub of cool whip we've been making for years, with the exception of real whipped cream in place of cool whip, I just loved the festive addition of cranberry topping on a simple dessert I make every year over the holidays with Thanksgiving and Christmas just days and weeks away. Can you believe I never thought to use cranberries? Maybe you'll remember I made something very similar last year, Pear-Cheese Tart
with a Chez Panisse Gingersnap Cookie crust.

I will make this harmoniously blended mix if sweet and tart confection again tomorrow, along with last year's favorite: Green Apple-Cranberry Pie, to serve on Thanksgiving. It was delicious.


Cranberry-Raspberry Cheese Tart
Recipe courtesy and adapted from Joy of Baking

Graham Cracker Crust:

1 cup (100 grams) graham cracker crumbs or digestive biscuits (crushed)
1/2 cup (50 grams) crushed ginger cookies (homemade or store bought)
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
zest or lemon or orange (I used the latter)

Filling:

One 8-ounce (227 grams) cream cheese, at room temperature, preferably Philadelphia in the rectangular package.
1/4 cup (50 grams) confectioner's sugar
1& 1/2 teaspoons pure vanilla extract
1 cup (240 ml) heavy whipping cream

Cran-Raspberry Sauce:

3 cups (300 grams) frozen unsweetened raspberries
2 cups (200 grams) fresh cranberries
1/2 cup (100 grams) granulated white sugar (or more to taste)
Zest of a lemon or orange (optional)

For Crust: Process graham crackers and ginger cookies until finely ground. Add lemon zest, if using and pulse again. In processor (or bowl), mix graham cracker and cookie crumbs with sugar, and melted butter. Pour into bottom of a well greased 8-9 inch tart pan. Evenly press mixture over bottom and up sides of pan. ( You can also use a springform pan, evenly spreading mixture over bottom and up sides, about 1 inch, of the pan. I've even done this in a pie plate.) Cover with plastic and refrigerate while you prepare your filling. *You can choose to bake crust at 350 degrees for 6-8 minutes, allow to cool and then cover and refrigerate, if you like a firmer crust like me.

For Filling: Using electric, or hand mixer, mix cream cheese until smooth. Add in sugar and continue mixing until light and fluffy. Scrape mixture down from sides of bowl. Add vanilla extract and mix to incorporate.
In medium, clean, cold bowl, mix or electric whisk whipping cream, forming soft peaks. About 2 minutes. For light filling, gently fold whipped cream into cream cheese mixture. For more dense cake (which is what I prefer), mix whipped cream into cream cheese mixture until combined. Use plastic wrap to cover and refrigerate several hours or overnight.

For Cranberry-Raspberry Sauce: Add all ingredients into large saucepan. Over medium heat, cook, stirring often until the fruit bubbles and thickens. Remove from heat and allow to cool. Taste for sweetness and add more if desired. Store, covered in the refrigerator.

Assembly: Once all of your components have cooled/chilled, simply add cream cheese mixture into crust and spread evenly. Top with fruit mixture. Cover and refrigerate for several hours or overnight.

Happy Thanksgiving, Friends!

The First Four Months & My Happiest Me

Well, some of you may have been wondering where I've been, but first things first...

My little cub, Barrett will be four months young tomorrow, Halloween. To say my life 'has changed' would be an understatement. My life has bloomed, flourished, ignited with joy and love and completeness. All the things I dreamed for his Dad and I when he flew in from Paris to meet me for the first time when we were still (just barely) 'young enough in the world' to question the wisdom of our bold chance have come true.

From the moment Barrett was wheeled into the hospital room he was smiling and looking over for Mommy's voice when I called his name. Watching him develop into a curious, giggling, book loving, cuddly, lady loving, brilliant, talking, attempting to walk and jumping, sweet, beautiful, blue elephant best-friending baby boy has been my honor.

I have no prior experience with children, never having even held a baby before, but as far as baby's go, I think he's spectacular. I love him madly!

This isn't to say life has been without its challenges. If you've read one of my pregnancy update posts', you may remember me talking about discovering I had massive fibroids (uterine tumors) during my pregnancy which complicated the pregnancy. As a result, I went into labor a just over couple of weeks early and delivered by emergency c-section. Following that, I've been battling some difficult symptoms exacerbated by the delivery and subsequent healing that have kept me out of the kitchen for the most part. And made blogging all but impossible...Until now!

Recently I started to experience longer periods of time sans any pain or sickness and I've been eager to get back into the kitchen, give attention to my poor, neglected blog, visit you and yours and share the Milk, Sugar, Musings & Love(s) of my life.

Since My Last Post, Barrett has changed quite a lot. Here are the first four months...



My brother, Billy came over to visit on my 32nd birthday (the day my son was originally due) to meet my greatest gift and his brand new nephew.

When Barrett was just a few weeks old, we took him for a stroll through Faneuil Hall Marketplace. Being so small, he really caused a stir.

Again at five weeks. His growth spurt began.

He just loves to be in Daddy's arms.

Barrett's grand-mere flew in from Paris to meet her grandson. She was thrilled!

Week 6.

Week 10.

Month 3.

For weeks I worked to get our new room ready with a fresh coat of paint and putting together the baby's crib.

He loves his new space!

With Love from Ree, Daph & Barrett. Thank you for sharing.