Monday, November 15, 2010

Magificent Monday!! and a recipe for yall!

OK what a glorious day to be bakin the day away!!  I managed to get quite a bit done today!  Babka and Egg bread were the first things since they take the longest.  Well the babka actually gets made one day then it has to slow rise in the fridge overnight and is alot easier too!!  Egg bread done, and wrapped and flash froze!    Even though it was a bit cooler in the kitchen today the yeast was doin it's job as you can see above!!! yeah!

the babka dough is very very sticky but once you work a bit of flour in and do the skin on it it's quite easy and actually one of my favos to make and eat!!!  I made 4 batches so a few will be filled with a cinnamon walnut streusel and mabye a few will be filled with chocolate or maybe almond paste filling?  Not sure yet. 

I scale these out to 1 pound loaves they rise so nice and look gorgeous in the loaf pans. 

Just before putting them in bags in the fridge you smooth them and seal the bottoms.  Off to rest overnight!

Oh these are the boxes of my decadent choc cake truffles packaged up and ready for markets this week. 

And here are the finished orange creamsicle ones.  I dipped them in a white almond flavored bark and added a touch of orange candy topping. 

I do have to say if yall have ever melted white chocolate down it sure is more touchy than milk or dark choc. 

 Packages ready in a basket for markets!  
What does dark molasses, eggs, flour, brown sugar, eggs and fresh ginger make???  GINGERBREAD !!  I made a few loaves of gingerbread.  I cant decide if I want to make a lemon glaze for them or just give em all the "farmgirl bling"
 of a generous dusting of powdered sugar like below. 

Mix all your wet ingredients together

I used blackstrap molasses and got this beautiful rich dark color and the flavor is intense!!  Susan had some fresh minced ginger and that is amazing!!

Slowly add the sifted flour to wet ingred.  It sure doesnt take long to come together and make a very nice runny batter.  These are gonna be very moist!!

I just did up some small loaves but think I might try a neat flexipan that Susan has that are little triangles. 

And the blinged up gingerbread!! 

I also made some shortbread dough, some kolachky dough and zucchini pineapple bread. 

Now my recipe makes 10 large loaves but this taste of home recipe is very very close to what mine tastes like so thought I would share it with yall!! ENJOY it is very good!!

Zucchini Pineapple bread
3 eggs

2 cups finely shredded zucchini

1 cup vegetable oil

1 can (8 ounces) crushed pineapple, drained

2 teaspoons  Pure Vanilla Extract

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

3/4 teaspoon ground nutmeg

1/2 teaspoon baking powder

1 cup chopped nuts optional I use walnuts


In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves.
These make perfect holiday gifts using the smaller mini bread pans I just fill em to 8 1/2 oz.  put em in a clear bag with a ribbon around em and a tag and Voila! foodie gift!!

Hope yall have a wonderful night!~!
And ps hubby didnt get a deer this am!! :( maybe tomorrow! 


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