Sunday, October 26, 2014

Bon Appetit Desserts: Chocolate-Apricot Kugelhopf with Chocolate Swirl Whipped Cream

Hello! Another recipe has made its way into my kitchen. Remember when I told you all to read through the entire recipe, so as to prevent any mishaps? I think I was actually saying that more for myself. I am notorious for speed reading and naturally skipping very important steps in a recipe.

So, here I was starting this recipe yesterday evening around 6:00pm. I love baking and getting crafty in the later hours of the day. I am totally a night owl and this is when my creative juices are flowing. Anyway, I started at 6 and by the time I got this recipe into the pan, as instructed, it was already 7:40. I thought, 'Great, it only bakes for 48 minutes, so I will totally have it cooling off in time for me to go to bed by 10 pm.'  WRONG. I re-read the directions and right after the part where it instructs me to place the dough in the pan and let it rise until it reaches the top of the pan, are three words... three very important words. Three very important words that I do not recall seeing at all in my previous readings. Those three words are... 'about three hours.'

Yes, the dough must rise for about three hours! Ahh, what a shocker! I did not foresee this event. So, I waited the three hours and then baked the cake and then allowed it to cool off. I was in bed by midnight. The good news is that I nearly finished 'Wuthering Heights'. I started that over the summer, just before the school year started and lets just say that teaching duties significantly encroach on my personal time. My suggestion to you is to start this on a weekend day and early in the morning, so that you may enjoy it after dinner, at a normal hour. But, I am not here to tell you what to do.

I also recommend that you use the dough hook attachment on your stand mixer, when mixing in the chocolate and apricot mixture... because of the yeast, this dough is a bit sticky and a little thicker than a normal cake batter. Another tip, is to purchase two cans of Kern's Apricot Nectar, because one can is the equivalent of 1-1/2 cups, which is what you need for the sponge, alone. Because of this, instead of using apricot nectar or apricot brandy in my cake and whipped cream, I used straight up brandy. Unless you already own a Kugelhopf pan, there is no need to purchase one, because you can just use a Bundt pan.

I briefly mentioned the rating system for these recipes, before. Bon Appetit rate the recipes' difficulty level with whisks. I thought I would take the time to lay that information out in a clear manner.

As Bon Appetit says, this rating system is "to help you determine at a glance which recipe fits your skill level, we've given every recipe in the book a 'whisk rating', on a scale of one to four whisks."

WHISK RATING (Directly from Bon Appetit)

1 whisk- Very easy to make, with no special techniques required. Perfect for the novice.

2 whisks- A little more challenging. For the beginner with confidence.

3 whisks- Sophisticated, requiring more mastery of technique, such as caramelizing sugar. For the experienced cook.

4 whisks- A show-stopping dessert with many steps and components. For the expert baker.

These higher whisk recipes may seem a little intimidating if you are new to baking, but I believe that anyone is able to make them. I think that all you need to do is to CAREFULLY read the ingredients and recipe steps before you even start the baking process and give yourself plenty of time, so that you are not stressed out. It is never a good idea to bake when rushed. A good baked item takes love and time.

With that being said, this recipe is a three whisk recipe. You will find that this is only because you have to reduce the nectar and then make a sponge and in addition to the sponge, you make a dough. So, this has a few steps that require a bit of work, but overall not hard in the long run.

Are you enjoying saying 'kugelhopf' as much as I am?

And now, the moment you have all been waiting for:


Annnd... My lovely fall bouquet from Trader Joes, because why not?


Chocolate-Apricot Kugelhopf

Sponge
1-1/2           cups apricot nectar
1-1/2           cups sifted unbleached all-purpose flour (sifted, then measured)
1/4              cup sugar
1/4              cup nonfat dry milk powder
1                 1/4-ounce envelope quick-rising active dry yeast

Dough
1/2              cup (1 stick) unsalted butter, room temperature
1                 cup sugar
2                 large eggs
3                 large egg yolks
3                 Tablespoons apricot brandy or apricot nectar
1-1/4           teaspoons salt
1                 teaspoon vanilla extract
1/2              teaspoon vanilla extract
1                 1/4 -ounce envelope quick-rising active dry yeast
2                 Tablespoons hot water (120ºF to 125ºF)
12               ounces bittersweet or semisweet chocolate, coarsely chopped
6                 ounces moist dried apricot, quartered
2                 Tablespoons (packed) golden brown sugar
1-1/2           teaspoons ground cinnamon

Powdered sugar
Chocolate Swirl Whipped Cream (optional; see recipe)

SPONGE: Boil apricot nectar in heavy medium saucepan over high heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar into large bowl. Cool to 120ºF to 125ºF. Whisk in flour, sugar, milk powder, and yeast. Cover tightly with plastic wrap and let rise in warm draft-free area until doubled in volume, about 30 minutes.

DOUGH: Generously butter 12-cup kugelhopf pan. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs and egg yolks 1 at a time. Beat in apricot brandy, salt, vanilla, and ginger. Combine yeast and 2 Tablespoons hot water in small bowl and stir until yeast dissolves. Mix yeast mixture and sponge into butter mixture. Gradually mix in flour. Combine chocolate, dried apricots, brown sugar, and cinnamon in medium bowl. Mix into dough.

Spoon dough into prepared pan. Cover tightly with plastic wrap and kitchen towel. Let stand in warm draft-free area until dough rises just to top of pan, ABOUT 3 HOURS.

Position rack in center of oven and preheat to 350ºF. Bake kugelhopf until deep brown and cracking on top and tester inserted near center comes out clean, about 48 minutes. Cool in pan on rack 20 minutes. Turn out onto rack and cool completely.

DO AHEAD: Can be made 1 day ahead. Return to pan, cover tightly, and store at room temperature.

Place kugelhopf on platter. Lightly sift powdered sugar over. Cut into wedges. Serve, passing Chocolate Swirl Whipped Cream separately, if desired.

Chocolate Swirl Whipped Cream

2          ounces bittersweet or semisweet chocolate (do not exceed 61% cocoa), chopped)
2          Tablespoons plus 2 cups heavy whipping cream
2          Tablespoons sugar
3          Tablespoons apricot brandy or apricot nectar

Stir chocolate and 2 Tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in large bowl until soft peaks form. Add brandy and continue beating until stiff peaks form. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to serving bowl.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.

Sunday, October 12, 2014

Bon Appetit Desserts: Almond Butter Crown

What to say about this recipe...

It is not hard to make, so that is good. However, they call for the dough to chill for at least five hours and then they request, that you punch it down. My dough did not need any punching down, so I set it out at room temperature and then had a reason to punch it, as it did some rising. Also, you have to crush your own cardamom, which is not tough, but I do not have a pestle and mortar... so I think it would have turned out better, if I did have those tools.

This was my first time working with almond paste, which was cool. It has a great flavor. The recipe tells you to roll the dough up, jelly roll style on one of the long sides. However, I think that they meant a short side, because you are only supposed to have 8 slices in the end and I got 16. I had enough dough to make two cakes. Although, I may choose to make it with 16 slices every time, because, who doesn't like having more cake?

Be wary of the baking time. One of my cakes burned and I still had five minutes of baking time left.

Please let me know if you try this recipe, or any of the other recipes that I have posted. I am curious to hear about your experiences!

In crown and loaf versions, also, burned and regular versions.


Almond Butter Crown
10 servings

Dough
3          cups all purpose flour
1-1/4    cups (2-1/2 sticks) chilled unsalted butter, cut into pieces
2          1/4 ounce envelopes active dry yeast
1/4       cup warm water (105ºF to 115ºF)
1/2       cup canned evaporated milk, room temperature
2          large eggs, room temperature
            Seeds from 6 cardamom pods, crushed
1          teaspoon salt
1/4       cup sugar

Filling
1/2       cup (1 stick) unsalted butter, room temperature
1/2       cup sugar
1/2       cup almond paste
1          teaspoon almond extract
1/4       cup sliced almonds

            Powdered sugar

DOUGH: Place flour in processor. Add butter and cut in, using on/off turns, until butter is size of kidney beans. transfer to large bowl. Cover and refrigerate while dissolving yeast.

Sprinkle yeast and pinch of sugar over 1/4 up warm water in medium bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix in milk, eggs, crushed cardamom seeds, salt, and 1/4 cup sugar. Pour over flour-butter mixture and stir just until flour is moistened. Cover and refrigerate at least 5 hours.

DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Punch dough down. Dust hands with flour. Pat dough out on lightly floured surface to 20-inch square. Fold dough over into 3 equal sections as for business letter. Press edges lightly with rolling pin to seal. Turn dough so that 1 short side faces you. Roll dough out into 30x6-1/2-inch rectangle. Starting at 1 short side, fold dough over into thirds, forming 10x6-1/2-inch rectangle. Wrap dough in plastic. Refrigerate while preparing filling.

FILLING: Using electric mixer, beat butter, sugar, almond paste, and almond extract in medium bowl to blend.

Butter 12- to 15-cup Bundt pan. Sprinkle bottom with sliced almonds. Unwrap dough. Roll out dough on lightly floured work surface into 24x9-inch rectangle. Spread filling over. Starting at 1 long side, roll dough up jelly-roll style. Cut dough crosswise into 8 slices. Arrange dough slices, cut sides down, in prepared pan , spacing evenly apart. Let rise in warm draft-free area until almost doubled in volume, about 1-1/2 hours.

Preheat oven to 375ºF. Bake cake until top is dark golden brown, about 45 minutes. Turn out onto rack.

DO AHEAD: Can be  made 1 day ahead. Cool completely. Wrap tightly in tin foil. Let stand at room temperature. Before continuing, re-warm uncovered in 325ºF oven about 10 minutes.

Sift powdered sugar over. Serve warm.

Saturday, October 4, 2014

So Hot Right Now

I am currently in the middle of training for my 17th half marathon. I was going to run it by myself, but a friend/co-worker decided that she wanted to do it with me. This will be her first half marathon and she recently had a baby. In the five weeks that we have been running, her ability level has sky rocketed! She's amazing. We have had to train using treadmills, at the gym, because it has been 100+ degrees out. The other day, we did four miles, and this is what I looked like:


#SweatyMcSweaterson

Today, I ran on the street and boy do I miss it. It is a lot harder, now that I have adjusted to running on a treadmill. Street running all the way! Get out there and get some exercise!

Friday, October 3, 2014

Bon Appetit Desserts: Coconut Bundt Cake with Powdered Sugar Glaze

Talk about coconut! This cake is packed with coconut-y goodness. It's got extract, milk, and actual coconut inside of the cake and then it is awesomely topped with a glaze with sugar and coconut milk, and more coconut.

It is a dense cake, but it has a soft and enjoyable taste. I think I could eat a piece of this everyday!



Coconut Bundt Cake with Powdered Sugar Glaze
12 to 16 servings

3          cups cake flour
1/2       teaspoon salt
1          cup (2 sticks) unsalted butter, room temperature
2-1/2    cups sugar
6          large eggs
2          teaspoons vanilla extract
1/2       teaspoon coconut extract
1-1/4    cups canned unsweetened coconut milk, divided
2          cups (packed) sweetened flaked coconut
1-3/4    cups powdered sugar
Additional sweetened flaked coconut (optional)

Preheat oven to 350ºF. Generously butter 12-to 15-cup Bundt pan; dust pan with flour. Stir flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2-1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Using small sharp knife, cu around sides and center tube of pan to loosen cake. Turn cake out onto rack; cool completely.

Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store at room temperature.

Saturday, September 27, 2014

Bon Appetit Desserts: Raspberry-Yogurt Cake

This recipe came along in the cookbook at just the right time. I was able to get those late summer raspberries that are so good! There is nothing confusing about this cake, so no baking advice is needed. Mix it up, bake it, eat it!

I take that back... let the cake cool in the pan for more than 30 minutes! Perhaps, 40 minutes will do the trick. The top of my cake stuck to the pan and it made me morose.



Raspberry-Yogurt Cake
10 to 12 servings

3          cups unbleached all-purpose flour, divided
1-1/2    teaspoons baking powder
1/4       teaspoon salt
1          cup (2 sticks) unsalted butter, room temperature
1-3/4    cups sugar
2          Tablespoons  fresh orange juice
1-1/2    teaspoons almond extract, divided
1          teaspoon finely grated orange peel
3          large eggs, room temperature
1          cup plain low-fat yogurt
2-1/2    cups raspberries (two 6-ounce containers)
1          cup powdered sugar
1          Tablespoon (or more) water



Preheat oven to 350ºF. Butter 12- to 15-cup Bundt pan. Whisk 2/12 cups flour, baking powder, and salt in medium bowl.

Using electric mixer, beat butter and 1-3/4 cups sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Beat in eggs 1 at a time. Mix in yogurt.

Add dry ingredients to batter and beat until just blended.

Toss remaining 1/2  cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.

Bake cake until tester inserted near center comes out clean, about 1 hour and 10 minutes. Cool in pan on rack 30 minutes.

Invert cake onto plate and cool.

DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Whisk powdered sugar, 1 tablespoon water, and remaining 1/2 teaspoon almond extract in medium bowl. Add more water by 1/ teaspoonfuls as needed  for thick glaze. Drizzle over cake. Let stand until glaze sets.




Sunday, September 21, 2014

Bon Appetit Desserts: Maple-Walnut Pound Cake with Maple Glaze

If you like maple, then you will love this cake. It is filled with maple-y goodness! If you do not have a food processor, like me, just grind your walnuts up in one of those handy nut grinders (check out Martha Stewart or King Arthur Flour). The old-fashioned way!

I think it is important to note, that I bake with salted butter, so I generally do not add the salt that is called for in the recipe.

I was overly excited to bake this cake because the weather has cooled down and fall is in the air. I finally took the rest of my fall decorations out, too! I hope you enjoy this simple to make cake! It is sure to please.



Maple-Walnut Cake with Maple Glaze
12 servings

Cake
1-3/4          cups coarsely chopped walnuts, toasted
2-1/4          cups cake flour
1                teaspoon baking powder
1/2             teaspoon salt
1-1/4          cups (2-1/2 sticks) unsalted butter, room temperature
1-1/4          cups sugar
5                large eggs
1/2             cup pure maple syrup
3/4             teaspoon maple extract
1/2             teaspoon vanilla extract

Glaze
1/4             cup (1/2 stick) unsalted butter
2                tablespoons pure maple syrup
2                tablespoons heavy whipping cream
10              tablespoons powdered sugar, sifted
1/8             teaspoon maple extract
12              walnut halves


CAKE: Preheat oven to 350ºF. Butter and flour 12-to 15-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple extract, and vanilla (batter may look curdled). Mix in dry ingredients. Fold in ground walnuts.

Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake in pan 10 minutes. Using small knife, cut around side and center tube of pan to loosen cake. Turn cake out onto rack and cool completely.

DO AHEAD:  Can be made two days ahead. Wrap cake tightly in foil and store at room temperature.

GLAZE: Melt butter with maple syrup and cream in a heavy small saucepan. Remove from heat. Add powdered sugar and maple extract; whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets; about 15 minutes.

Tuesday, September 9, 2014

Bon Appetit Dessert: Apple-Spice Cake with Brown Sugar Glaze

I don't know about you, but I am tired of the hot summer heat and I am ready for some cooler weather. This cake tastes like fall. Now, I just need the weather to cooperate!

This recipe calls for a nonstick vegetable spray, for your pan, but I found that it didn't work very well, so I suggest that you grease and flour your pan for best results.



Apple-Spice Cake with Brown Sugar Glaze
12 servings

Cake

Nonstick vegetable spray

3          cups unbleached all purpose flour
1          teaspoon baking soda
1          teaspoon ground cinnamon
3/4       teaspoon salt
1/2       teaspoon ground nutmeg
1/4       teaspoon ground cloves
1/4       teaspoon ground allspice
1-3/4   pounds Granny Smith apples, peeled, cored, coarsely grated
1-1/2   cups (3 sticks) unsalted butter, room temperature
1-1/2   cups sugar
1/2      cup (packed) golden brown sugar
1         teaspoon finely grated lemon peel
3         large eggs
1         teaspoon vanilla extract
1         teaspoon fresh lemon juice


Glaze

1/2      cup (packed) golden brown sugar
1/4      cup (1/2 stick) unsalted butter
1/4      cup heavy whipping cream
1/2      teaspoon vanilla extract
1/2      teaspoon fresh lemon juice
1/4      teaspoon salt

CAKE: Position rack in center of oven and preheat to 325ºF. Spray 12-to 15- cup bundt pan with nonstick spray. Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice into medium bowl. Drain grated apples in strainer. Using hands or  kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.

Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan.

Bake cake until tester inserted in center comes out clean, about 1 hour. Cool in pan on rack for 20 minutes.

GLAZE: While cake cools, prepare glaze. Stir sugar, butter, cream, vanilla, lemon juice, and salt in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to a boil. Reduce heat to medium, whisk until glaze is smooth, about 1 minute. Remove from heat.

Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour hot glaze over top, allowing it to be absorbed before adding more. Server warm or at room temperature.

Monday, September 1, 2014

Bon Appetit Desserts: Orange-and Vanilla-Scented Bundt Cake

Oranges are delicious! You might be thinking, 'How can oranges be better?' Generally, that would be a difficult question to answer. However, this recipe just has to be the answer. I mean, oranges... cake... oranges in cake! Sounds great to me.

The flavor is subtle and fresh. You can taste the orange, but it isn't beating you over the head.






Orange- and Vanilla-Scented Bundt Cake
10 to 12 servings

Cake
3          cups unbleached all-purpose flour
3/4       teaspoon salt
1/2       teaspoon baking soda
1-2/3    cups sugar
1          Tablespoon finely grated orange peel
1          vanilla bean, split lengthwise
3/4       cup (1-1/2 sticks) unsalted butter, room temperature
3          large eggs
2/3       cup fresh orange juice
2/3       cup buttermilk

Glaze
1/2       cup fresh orange juice
2          Tablespoons sugar
2          Tablespoons (1/4 stick) unsalted butter

Icing
1/3       cup powdered sugar
2          teaspoons (about) fresh orange juice      



CAKE: Position rack in center of oven and preheat to 350ºF. Butter and flour 12-to 15-cup Bundt pan. Whisk flour, slat, and baking soda in  medium bowl to blend. Using electric mixer, beat sugar and orange peel in large bowl at low speed to release essential oils from peel. Scrape seeds from vanilla bean into sugar mixture and beat to blend well. Add butter and beat until light. Add eggs 1 at a time, beating well after each addition. Mix in orange juice (mixture will look curdled). Stir in flour mixture, then buttermilk. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted near center comes out clean; about 50 minutes.

GLAZE: Meanwhile, boil orange juice, sugar, and butter in heavy small saucepan over medium heat until reduced to 1/2 cup, swirling pan occasionally, about 5 minutes.

Brush 3 Tablespoons glaze over cake. Cool cake in pan on rack 10 minutes. Using small sharp knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack and crush with remaining glaze. Cool completely.

ICING: Place sugar in small bowl. Mix in orange juice, 1/2 teaspoonful at a time, until thick pourable consistency forms. Drizzle icing decoratively over cake. Let stand until icing sets.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and store at cool room temperature.

Sunday, August 31, 2014

Bon Appetit Desserts: Angel Food Cake with Strawberry-Blueberry Sauce

Surprise! I am back with a new installment of my adventures with the Bon Appetit Desserts cookbook. To be honest, I just got really tired of waiting for it to cool off. So, I told my frugal self, to turn the air conditioner on and do some baking!

It seems to be the trend thus far, in this cook book, to have a batter that whips up quickly. I think that you can whip this up one morning and then stare at it all day long, dreaming of how it tastes and then you can server it after dinner. Or, how about for dinner? Or, you can be like me and eat the piece that you used for your photo, straight away. I sure enjoy my decision making skills when they involve baked goodies.

I had never worked with, nor tasted amaretto before. It is quite smooth and sweet. I definitely could taste that almond! When I made the Chiffon Cake, I learned, that my new angel food cake pan tube, did not fit over a narrow bottle. Thus, I just turned the pan onto a cooling rack and all worked out well. I did the same for this cake. If you find yourself in the same predicament, you now know what to do, in order to solve this small issue.



Angel Food Cake with Strawberry-Blueberry Sauce
Makes 10 to 12 servings

Sauce
2      12-ounce containers strawberries, hulled
1      12-ounce container blueberries
1/3   cup sugar
1      Tablespoon fresh lemon juice
1/4   cup amaretto

Cake
1-1/4      cups sifted cake flour (sifted, then measured)
2      teaspoons vanilla
2      teaspoons fresh lemon juice
1/2   teaspoon almond extract
14    large egg whites, room temperature
1-1/2      teaspoons cream of tartar
1/2   teaspoon salt
1-2/3      cups sugar

whole strawberries (optional)

SAUCE: Place half of strawberries in a medium bowl. Crush with a fork or potato masher. Slice remaining strawberries and add to a bowl. Add half of blueberries to same bowl. Place remaining blueberries in medium saucepan and crush; add sugar and lemon juice. Stir over medium heat until sugar dissolves and juices become syrupy, about 4 minutes. Cool. Add to strawberry mixture. Stir in amaretto. Let stand 20 minutes.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.

CAKE: Position rack in center of oven and preheat to 300ºF. Sift sifted flour into medium bowl. Combine vanilla, lemon juice, and almond extract in small bowl. Using electric mixer, beat egg whites in large bowl at medium speed until frothy. Add cream of tartar and salt and beat until soft peaks form. Add sugar 1/3 cup at a time and continue to beat until whites are still but not dry. Fold in vanilla mixture. Sift flour over in 4 batches, gently folding in each addition.

Spoon batter into ungreased 10-inch-diameter angel food cake pan with removable bottom. Bake until top of cake is golden brown and springy to touch, about 1 hour and 10 minutes. Immediately invert center tube of cake pan over a narrow bottle and cool cake completely. Using a sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube, lift cake from pan sides. Cut cake free from pan bottom. Turn cake onto plate.

DO AHEAD: Cake can be made 8 hours ahead. Cover and let stand at room temperature.

Using serrated knife, cut cake into wedges. Place on plates. Spoon berry sauce over. Garnish each with whole strawberry, if desired, and serve.

Monday, August 4, 2014

Jane Eyre


Jane Eyre!

How did I not read you earlier in my life! I am glad that we have met and I enjoy you immensely!

I had no idea what this book was about. For years I had wanted to read it, but thought that it might be too hard for me to read, that I wouldn't understand it. Could I have been more wrong? Probably, but I was immediately drawn in to this book. Of course, I had known Charlotte Bronte's name and that of her sisters as well, but while reading 'Jane Eyre' I was highly intrigued by Charlotte Bronte's life. How sad I found it to be! To lose all of your family and then to die, once finally married, and taking with you your unborn child! Ahh! This book is filled with so many great quotes, ideas, and thoughts. I loved it from the start. I love that Jane never wants, nor tries to be anything but herself. She could not allow herself to be, in the depths of her soul made to be as others were. I will not write about the plot, for I feel that you should discover it all on your own, as I did. Enjoy!


I gave this book 5 out of 5 stars, I loved it!!

In other news, it has been way too hot to bake... 100 degrees outside, hotter inside my apartment. So, the Bon Appetit dessert recipes will commence when it is a bit cooler. Until then!