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Happy Easter! {2}

Now I realize that this is a day late- but better late than never!

This past weekend was spent in floury flurry as I baked and cooked for Sunday dinner.  As is usually the case, I was in charge of dessert and bread for our holiday gathering. Being both a professional baker and avid recipe collector, I used this weekend to try out some recipes I’d been holding on to for a while; all which were met with positive reviews. The recipe and following pictures were the result of my baking a Portugese Easter Bread. While typical Easter breads are generally made with a sweetened white bread recipe , I decided to switch things up this year and try something different. The result was a softer sweeter and more tender bread. ( Any left over bread makes GREAT French Toast),

Below you will see the most important steps in the process so that you will know just what each distinct phase of the bread making should look like.

Portuguese Easter bread  (makes 1 round braided loaf – I doubled the recipe to feed a large party)

What you will need:

2/3 C milk, warmed to 95 degrees
1 pkg. active dry yeast
3 Tbl. soft butter
1/4 C sugar
1 tsp. salt
2 eggs
1/2 tsp. vanilla
2 1/2 C all purpose flour (approximately)

1 egg beaten with 1 Tbl. water for egg wash

3 or 4 dyed eggs, uncooked

Directions:

1.  Stir the yeast into the warm milk.  Set aside.

2. Using the paddle attachment of a stand mixer, blend butter, sugar  and salt just to combine.

3.  Add eggs, 1 at a time, then vanilla.

4.  Add milk and yeast.

5.  Mix in half of the flour, then change to the dough hook attachment, and add the remaining flour. Mix approximately 2 minutes, then adjust the consistency of the dough with more flour or milk to make a soft, elastic, tacky dough.  Mix approximately 6 – 7 minutes until the dough is smooth and elastic.

6.  Form the dough into a ball, place it in a lightly oiled bowl and turn the dough to coat it with oil.  Cover with plastic wrap, let it rise in a warm place until it has doubled in volume.  When the dough is lightly pressed with a finger, a dent will remain in the dough.  This will take 1 to 1 1/2 hours.

7.  Punch the dough down.  Divide it into 3 equal pieces.  Form the pieces into balls.  Cover with plastic wrap, and allow the dough to rest 15 minutes.


8.  Roll each piece of dough into a long strand, about 20″ long.  Loosely braid the 3 strands as you would for braiding hair.

9.  Form a ring, connect the ends of the braid by pressing the ends of the dough together.  Place on a baking pan lined with parchment paper.  Brush egg wash onto the ring.  Nestle the dyed eggs into the dough, in between the braided strands.

10.  Cover with a large inverted bowl.  Place the loaf in a warm place and let rise until  almost doubled in bulk, approximately 45 minutes to 1 1/2 hours.

11. Remove the bowl, brush the loaf again with eggwash.  Bake in a preheated 350 degree oven approximately 35 to 40 minutes, until golden, and the internal temperature registers 195 degrees when taken with an instant read thermometer.

If you want a soft crust, lightly brush melted butter immediately onto the hot bread.

Check in tomorrow for the next installment of the Sunday dinner meal!

Chocolate Lowers Blood Pressure {0}

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I love reading news articles that tout the importance of chocolate to healthy living. I don’t know how long I’ve been saying that a little chocolate is good for soul and body! As if I needed more proof, German scientists have recently published a study which finds that chocolate can help lower blood pressure. This does not mean that you should go an gobble up an entire bar of chocolate, but instead take a little nibble now and then, and savor the flavor!

Read the article here!

http://abcnews.go.com/Health/MindMoodNews/chocolate-studies-headache/story?id=8530685

Facebook {0}

For those of you who can’t get enough from ChocolateBakery, and what’s going on in the world of wondrous confections, please check us out on our Facebook page. By becoming a fan of us, you will be notified of contests and sweepstakes. Entering to win gives you a chance to win some of my most popular creations!

Click to become a fan!Birthday Cakes shipped to you!

March Madness {2}

It’s  time for March Madness to begin! And what better way to celebrate your bracket’s victory than by hosting a March Madness party! Luckily, ChocolateBakery has everything you need for the ultimate NCAA get together. To order, simply visit us at www.chocolatebakery.com

Chocolate Lovers Beware {1}

According to the Herald Sun, an Australian publication, an Australian dentist has invented a chocolate that not only is sugar-free, but is good for your teeth! ( Apparently it even tastes good!)

http://www.news.com.au/heraldsun/story/0,21985,25889424-661,00.html

Next step: creating a chocolate that does the wash and vacuums!  ( in my dreams)

Julia vs Julia {0}

It may be a little premature to say this, considering that I have yet to see the movie, however, I must admit that I am excited that tribute is finally being paid to Julia Child in this medium. While Julia certainly made a slough of her own movies, I am excited that Hollywood had decided to make her name known to a generation who may otherwise not ever know or apprecite the genius and endearing character that was Julia Child

Chocolate made with camel milk?? {0}

This article disturbed me, to say the least. But it also intrigued me. According to the New York Daily News, a chocolate company out of Dubai is now making milk chocolate from the milk of camels. The company hopes to start selling the product in the United States within the next few months. Get your taste buds ready!


Blueberry Crisp {1}

As I’m sure you have all noticed, the fresh, ripe fruit of summer is at its peak. Berries, peaches and nectarines and ripening and here in California, we are getting some truly GREAT produce.  And while these sweet treats are great fresh and untampered with, they also make the perfect baking ingredient. Now is the time for cobblers and crisps, and I have been making my fair share of them. The following recipe is something I have recently tried out and have found to be light enough to be a summer dessert and sweet enough to satisfy a sweet tooth. Enjoy!

  • FOR THE FILLING
  • 6 cups (3 pints) blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • FOR THE TOPPING
  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats (or chopped nuts, such as almonds)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1/3 cup sugar
  1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
  2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
  3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Chocolate Cake for Obama’s Birthday {0}

In honor of President Barak Obama, Domino’s pizza in Washington DC gave away free chocolate cake. This offer, however, is not only limited to the commander in chief! Luckily- if you have no qualms about eating cake from Domino’s Pizza, through the month of August, all those with a birthday falling during this month will receive a free Chocolate Lava Cake.

http://www.ibtimes.com/articles/20090804/free-chocolate-cake-on-obama-domino-039pizza-offer-inc-on-august-4.htm

CRISIS IN EUROPE! BAN ON CHOCOLATE IMPORT! {0}

In a tragic turn of events, the European Union has declared a ban on all meat, animal and confection products crossing into the EU from the United States. This ban on confections, yes, sadly enough, means a ban on importing chocolate. Not that the Europeans don’t have some excellent chocolate producing countries within their borders,  but let’s just hope this is a precautionary measure that will soon be remedied.

The article reads as followed:

Kiev. As of May 1, the transport of products of animal origin through the borders of the European Union has been restricted. The restriction covers all food products of animal origin, such as meat, dairy products, and sausages. The measure is also active for the confectionery, chocolate, pasta, and others, Delfi news agency reports.
These rules are active in all EU member states, Poland’s embassy to Ukraine announced.
According to experts, the territory of the Union must be protected from diseases, which are spread through animals.

<http://www.focus-fen.net/index.php?id=n179779>