Needing to get some things off my chest.

So, like usual, I have had a lot on my plate.

For one, I am still looking for a job.

Well, not very actively.

Ever since I left working at Domino's, I've been in the most awful depressive rut. I know I have to figure something out for Lily, but I cant bring myself to finish filling out applications or to take them in.

The longer I am in this rut, the harder it is becoming to pull myself out of it. 

I feel like I have been wasting my life for the past three years. All of the people I went to high school with have gotten degrees and are starting careers, while the only work experience I have is in food service.

I recently looked up the cost of going to culinary school because that is what I want to do with the rest of my life, and the price literally made me cry.

They want $15,000 for a 12 week course.

I am FREAKING OUT about Christmas.

I have no idea how I am going to get Lily Christmas presents.

I guess I really need to get off my butt about that job thing.

~Sigh~

I tried my hand at making Curry for the first time.

It was sooooo good but I wasn't completely satisfied with the recipe.

Has anybody ever used coconut milk in their curry? I want to try a recipe using it.

As soon as I find a recipe I like, I will post about it.

Halloween went well, Lily was a fairy, and I made the costume myself!

it turned out awfully sweet. We went trick or treating and brought back a couple pounds of candy, despise Lily not wanting to approach half the houses because any Halloween decoration scared the bejeezus out of her.

That's all for now. Thanks for reading!

Lots of love,

Sarah

Bakin' Breads

We have had a lot going on lately.

First off: 

We are getting our own apartment! Matt's father is in the Navy and he is signing over a full year worth of college to Matt. If he goes to classes full time, he qualifies for a $1,000 a month housing check. If we are careful with the money, this will be more than enough to cover rent, utilities, and even help substantiate our grocery bill.

I am more than thrilled, this is just the boost we need to get out on our own. 

Along my baking escapades:

I have been trying more and more recipes that are easily created without a standing mixer. The main reason for this is because there is no way my mother will let me take her 30+ year old mixer with me when I leave, so I would like to be prepared with as many recipes as possible that I can mix by hand.

Also, I have been trying my hand at baking bread without a bread machine.

I'll admit, I did use the standing mixer for this one. I am really inexperienced with bread making so I figured I would start simple and work my way into working the dough by hand.

I started with a simple French bread recipe that I found on Pinterest (My favorite lurking spot!)

Recipe courtesy of pictureperfectmeals.com

French Bread

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Note that there are two rising times – 3 hours total.

Author: Cheryl Beverage Barnes

Serves: Makes 1 loaf

Ingredients

One (1/4-ounce) package active dry yeast

1 cup warm water (110 degrees)

2 teaspoons sugar

2 tablespoons vegetable oil, plus more for the bowl

3 cups all-purpose flour, plus more as needed

1 teaspoon salt

Cornmeal, for the baking sheet

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine the yeast, water, sugar and oil. Allow to sit until frothy, about 5 minutes. With the mixer on low, add in the flour and salt and mix until the dough starts to come together. Increase the speed to medium-high and continue to mix until the dough pulls away from the sides of the bowl.

Coat a large bowl with a little oil; place the dough in the greased bowl and turn to coat the dough. Cover the bowl with plastic wrap and place in a warm spot until the dough doubles in size, about 2 hours.

Gently deflate the dough with your fist and place on a floured surface. Pat the dough into a large rectangle, about ¾-inch thick. Roll up the dough tightly to form a loaf. Pinch the edges of the dough and tuck into the roll to seal the ends. Gently roll the dough back and forth to slightly taper the ends. Place the loaf on a large baking sheet lightly sprinkled with some cornmeal. Using a sharp knife, cut ¼-inch-deep slashes across the loaf at 2-inch intervals. Let rise until doubled in size, about 1 hour.

Preheat the oven to 375 degrees. Brush the loaf with some cold water and bake until the bread is golden brown and sounds hollow when tapped, about 30 minutes. Remove the bread from the oven and allow to cool.

Notes

Planning: For an extra crusty loaf, you can spritz the inside of your oven (not on the elements, though) with a little water right after you slide the bread in.

Product Purity: Use a neutral-flavored oil for this recipe, like canola.

Presentation: You can also top the bread with sesame seeds, poppy seeds or even cheese. Whisk together 1 egg white with 1 tablespoon of water and brush over the unbaked loaf. Sprinkle over your topping and bake as directed.

Happy Baking!

Hello Again!

It's been a long time!

Here's an update on my life:

Lily is 3 now!

I'm currently a stay at home mom.

Although I am still living with my parents, we received some AMAZING news about our financial and living situations yesterday. (More details coming soon!)

I've really been wanting to get back to blogging lately, and what better way to celebrate than sharing one of the best chocolate cake recipes I've ever found! This cake is super rich, decadent, and goes splendidly with a tall glass of milk. Careful, this cake is dangerous!

William's Sonoma Chocolate Sour Cream Bundt Cake

For the cake:

• 1 cup cocoa powder, sifted, plus more for dusting pan
• 7 1/2 oz. semisweet chocolate, finely chopped
• 1 cup boiling water
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. kosher salt
• 20 Tbsp. (2 1/2 sticks) unsalted butter
• 2 1/2 cups firmly packed light brown sugar
• 5 eggs, lightly beaten
• 4 tsp. vanilla extract
• 1 1/2 cups sour cream
• 1 1/2 cups semisweet chocolate chips

For the ganache:

• 6 oz. semisweet chocolate, finely chopped
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step).

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16

Enjoy! Happy baking!