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!

First Post!

I've been putting off posting to this site.... However, for a first post I have four, yes FOUR cookie recipies to post. Over the last couple days, I have started making my yearly Cristmas cookies. I learned that if I use parchment paper, I have to up the baking times by five minutes or so, but it bakes them evenly.

First up: Russian Teacakes, also known as Mexican Wedding Cakes.
I love these cookies. LOVE. Plus, they're fairly easy to make. 

Recipe courtesy of Betty Crocker.

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Second up, Peanut Butter Pinwheels. They're delicious, and easy to make multiple types of cookies at once, since they have to go in the fridge for up to 8 hours.

Recipe courtesy of Food.com

2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup creamy peanut butter or 1 cup chunky peanut butter
1 egg
1 teaspoon vanilla extract
Filling:
1 (6 ounce) package semisweet chocolate morsels
1 teaspoon butter

1. Sift flour with soda and salt.
2. Set aside.
3. Beat butter until fluffy.
4. Beat in sugar.
5. Beat in peanut butter, egg, and vanilla.
6. At low speed, add half flour mixture.
7. Mix in the rest by hand to form a stiff dough.
8. Refrigerate 30 minutes.
9. Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
10. Cool.
11. Divide dough in half.
12. Roll each half into a 8x10 inch rectangle on a lightly floured surface.
13. Spread each with half the filling.
14. From the long side, roll each rectangle tightly like a jelly roll.
15. Gently press edge to seal.
16. Wrap separately, seam side down, in saran wrap or foil.
17. Refrigerate until firm, about 8 hours or overnight before slicing and baking.
18. (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
19. Bake 6-8 minutes or until lightly browned.
20. Let cool for a few minutes on sheet, then cool on wire rack.
21. Makes 40 cookies all together.

Third up, Jam Thumbprints. The recipe calls for raspberry, strawberry or cherry jam, but I used my fiancée's grandmother's homade peach, chokecherry and plum jams and they are delicious!

 Recipe courtesy of foodnetwork.com

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Directions:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.

And last but not least, chocolate Crinkle Cookies. I discovered this recipe on 17andBaking.com, as I do a lot of new recipes I try. These are probably some of my favorite cookies ever. :]

Recipe courtesy of allrecipes.com

1 cup unsweetened cocoa powder

2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls with lightly oiled palms. I used a size 50 cookie scoop to portion the dough, a tablespoon or rounded teaspoon would also work depending on what size you like. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets. [Alternatively, try other ingredients like cinnamon-sugar or sprinkles.]
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.