When the whole grain grain bug started acting up again, I knew immediately that a cinnamon raisin bread was in my future. I made a white flour version of this bread eons ago and I figured it was time to give this classic a healthier twist. It took me a while to get my act together and plan ahead but once I did, this recipe, also from Reinhart's Whole Grain Breads, was fairly simple to make. My bread wasn't a really high riser but I think I gave it less kneading time than I should have. This bread is yummy. I LOVE cinnamon with a passion so this was a no-brainer. Paired with homemade pumpkin butter, it is simply divine.
Wednesday, February 27, 2013
Sunday, February 24, 2013
Two weekends ago, I was hosted by my friend Nili in Jerusalem. She insisted that I bring nothing but as my father taught me, don't go anywhere empty handed. So I decided to make a cake. I settled on chocolate because it always pleases. I started leafing through my books and settled on this cake. It's an Israeli recipe and literally translated it means Chocolate Velvet. Turns out that's exactly what you get here. Nothing short of rich, chocolate fudge in every bite. The cake went over really well but because it is so rich, I went home with half. The solution? Bring it to my Ulpan students. I made them earn it though by making them first translate the recipe. It was quite amusing to listen to. They made short work of finishing the cake for me. I made this cake parve for Shabbat but you can make it dairy. I also used coffee liqueur instead of the chocolate called for. Feel free to use any flavor that you have on hand. To keep this cake fudgy and moist, the recipe instructs you to place a pan of boiling water in the oven along with the cake. This is a technique I'll adopt because you get the steam effect without risking seepage into the cake. Happy Purim!
Monday, February 18, 2013
Friday, February 15, 2013
Here it is! The delicious pie that I made last weekend that made use of the crackers I made and the fresh haul of rhubarb. I was told to avoid using fruit in my dessert but I pretended I didn't hear and decided to make this pie because who can resist this winning combination?! Well, everyone was won over by it and pretty much only crumbs remained. This recipe comes from Lauren Chattman's Icebox Pies and it is super easy, no need to turn on your oven at all. I served this with homemade vanilla ice cream (to appease the fruit haters) but you could do without it. If you can get your hands on rhubarb, take advantage and make this!
Monday, February 11, 2013
Saturday, February 9, 2013
Tuesday, February 5, 2013
baked them on the pizza stone cause why not? but it's not necessary. The breads came out fragrant and delicious and exactly how I'd imagined them to be. Now, if I could just get my hands on some more sundried tomatoes...