This simple raisin bread is made from the challah dough recipe that can be found here. The result is a soft and fragrant sweet breakfast or teatime bread. I especially enjoy it when it’s lightly toasted, with a little extra butter spread on top. The bread may look complex but I assure you that this dough is really quite easy to handle and shape.

Raisin Challah Loaf
Makes 1 Loaf
Adapted from Artisan Bread in Five Minutes a Day

Ingredients:
1 pound of challah dough (recipe found here)
1/3 cup raisins
Butter for greasing cookie sheet
Egg wash (1 egg mixed with 1 tbsp water)
White sesame seeds

Method:

1. Grease a cookie sheet.
2. Dust the surface of the refrigerated dough with flour and cut off a 1 pound piece.
3. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides.
4. Using a rolling pin and just a little flour, roll out the dough to the thickness of 1/2 inch.
5. Sprinkle with raisins and roll into a log, starting from the longer end.
6. Roll the dough between your hands and stretch it to form a single long thin rope with a tapered end.
7. Starting with the thick end of the rope, form a coil on the prepared cookie sheet. Tuck the tapered end under the loaf.
8. Allow to rest for 1 hour 20 minutes (40 minutes if you are using fresh dough).
9. Ten minutes before baking, preheat oven to 350ºF.
10. Brush the loaf with egg wash and sprinkle with sesame seeds.
11. Place near the centre of the oven and bake for 25 minutes.
12. Allow to cool before slicing or eating.

Challah is the bread served traditionally in Jewish cultures. It is very fragrant thanks to the addition of butter and eggs, and is also mildly sweet from the added honey. Challah is versatile enough to be substituted in most recipes requiring brioche dough and it contains half the amount of eggs so why not try baking some?

The recipe below is adapted from one of my favourite bread books – Artisan Bread in Five Minutes a Day. I think the brilliant part about their recipes is that one does not need to knead the dough nor punch it down after it rises. Also, a larger batch of dough can be made and stored in the fridge, ready to use whenever you want. How convenient!

Challah Dough
Makes about 4 pounds of dough

Ingredients:
1 3/4 cups lukewarm water (105ºF to 115ºF)
1 1/2 tbsp granulated yeast
1 1/2 tbsp salt
4 large eggs, beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups of unbleached all-purpose flour

Method for mixing dough:

1. Mix yeast and warm water in the bowl of a standing mixer and leave it for 5 minutes.
2. Once yeast starts to foam, add in salt, beaten eggs, honey and butter and mix well.
3. Mix in the flour without kneading using a dough hook.
4. Transfer dough to a container with a non air-tight lid and leave in a warm place to rise for approximately 1 hour 30 minutes to 2 hours.
5. Dough can be used immediately or stored in the refrigerator for 5 days. After 5 days, freeze the remaining dough.

Method for making challah loaf:

1. Dust the surface of the refrigerated dough with flour and cut off a 1-pound piece.
2. Dust the surface of the piece of dough with more flour and quickly shape it into a ball by stretching the four sides of the dough.
3. Elongate it to an oval and drop in into a greased loaf pan.
4. Allow it to rest and rise for 1 hour 20 minutes (for refrigerated dough) or 40 minutes (for fresh dough)
5. 10 minutes before baking, preheat oven to 350ºF.
6. Brush the top of the loaf with egg wash made from one egg and one tablespoon of cream.
7. Place the bread on a rack in the centre of the oven and bake for 35 to 40 minutes, until the top is a nice golden brown.
8. Allow to cool before slicing.

I salute those housewives who cook dinner everyday and not run out of inspiration of what to cook. Because after just two weeks or so of doing so, I am fast running out of ideas and with the growing bump, energy. Yes, since I’m the one who’s at home these days while the hubby is studying, the responsibility of cooking dinner every night seems to have fallen on my shoulders – at least for a week or so more before I pop. Most of the nights it’s Chinese food, but there are days when you do not want to do another stir-fry or see another bowl of rice. Last Saturday was one of those days.

I checked the freezer and found soft frozen crab meat and so decided to do something with it. I didn’t quite want to do a pasta, seeing that both of us had a rather heavy lunch and so decided on these crab cakes. Most crab cakes need to be fried, which was simply too much work when you want a simple meal and so I decided to use a recipe that didn’t require frying, just baking. I served these up with a mushroom soup and a simple salad – a simple yet tasty meal on a weekend evening.

Cheesy Crab Cakes
Makes 12 mini crab cakes
Adapted from Bon Appetit

Ingredients:
For the crab mixture
4 ounces cream cheese
1/8 cup grated Parmesan cheese
1 egg
2 tbsp sour cream
1/2 tsp orange zest
1/4 tsp lemon zest
1/8 tsp coarse sea salt
Pinch of cayenne pepper
3 oz crabmeat
1 tbsp chopped spring onions

For the base and topping
1/2 cup Japanese breadcrumbs
1 oz unsalted butter, melted
1 tbsp chopped spring onions
Salt and pepper

My rose bundt pan finally arrived in the mail and I simply had to make something with it. Since I had leftover buttermilk, I decided to try making red velvet cakes. Yes, RED velvet cakes. How did they end up brown then? Simply when you don’t add enough red food colouring, which was what happened. Sigh, the problem with gel food colourings and liquid food colourings is that you don’t quite know how much to substitute each for when the recipe calls for one or the other. Estimation does not always yield the best results. Oh well, the next time I try this again, I would know better.

I decided to do a slight twist to the basic red velvet recipe by adding coffee extract, since coffee typically complements chocolate. I think it tastes pretty good, but I will definitely up the amount of coffee extract the next time I redo this. The adapted recipe below shows my recommended dose of coffee extract.

So how does red velvet taste like? It is not overwhelmingly chocolaty but the texture is fantastic – moist and dense. People typically serve this with a cream cheese topping but I was lazy and decided to serve it plain. My friends did not complain so I guess it’s good enough to be eaten on its own too.

Velvet Rose Cakes
Makes 16 rose cakes
Adapted from Kiss My Bundt

Ingredients:
1 1/4 cup canola oil
1 cup buttermilk
2 eggs at room temperature
2 tbsp liquid food colouring
1 tsp white wine vinegar
1 tsp vanilla extract
2 tbsp coffee extract
2 1/2 cup all-purpose flour
1 1/4 cup sugar
1 tsp baking soda
3/4 tsp fine salt
1 tbsp cocoa powder

Method:

1. Preheat oven to 350ºF with a rack centered in the middle.
2. Using a standing mixer, combine oil, buttermilk, eggs, food colouring, vinegar, vanilla and coffee extract. Beat on medium speed for 1 minute.
3. In a medium bowl sift together flour, baking soda, salt, cocoa powder and sugar.
4. With the mixer on low, add dry ingredients to the batter 1/2 cup at a time. Add slowly so that the mixture does not form lumps.
5. Lightly grease the pan and pour batter into each cavity till they are 2/3 full.
6. Bake until inserted toothpick comes out clean, about 20 minutes.
7. If frosting, cool completely first.

I made this for a dinner party on Christmas eve, but I think it works well as an everyday cake. The cake has three distinct textures – First, you bite into the crunchy and sugary shortbread. Next, your teeth sinks into the moist jam layer before finishing at the cake layer at the bottom. The tartness of the cranberry jam perfectly balances the sugary crust of the shortbread. I served this with vanilla ice cream but it’s perfect on its own too.

Cranberry Shortbread Cake
Serves 8 to 10
Adapted from Baking from my home to yours

Ingredients for cranberry jam:
1 large orange
1/4 cup orange juice
12 ounces fresh or frozen cranberries
3/4 cup sugar

Method:

1. Grate the zest of one orange into a medium heavy-bottomed saucepan.
2. Remove the peel and pith and segment the orange between membranes. Add the orange segments into the saucepan.
3. Reserve the juice from the orange. If it does not form 1/4 cup, top up with more orange juice.
4. Put the cranberries and sugar into the pan and bring to a boil over medium heat, stirring frequently.
5. Continue stirring for 5 – 8 minutes, until the cranberries pop and your spoon leaves tracks.
6. Scrape the jam into a bowl and cool to room temperature.

Ingredients for the cake:
2 1/2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
6.5 oz unsalted butter, room temperature
1 cup sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
2 tsp sugar (for dusting)

Method:

1. Mix together flour, baking powder and salt.
2. Using a standing mixer with a paddle attachment, beat the butter on medium speed till soft and smooth.
3. Add sugar and continue beating till it is well-combined.
4. Reduce the mixer speed to low and add in the egg and yolk, beating until they are well incorporated.
5. Beat in the vanilla extract.
6. Add in the flour mixture in two parts, mixing only until it is just incorporated. Do not overmix.
7. Turn the dough out onto a work surface and divide it into half. Pat each into a disk and wrap the disks up in plastic.
8. Refrigerate each disk for 15 to 30 minutes (or refrigerate it overnight and thaw it for 20 minutes the next day before using).
9. Preheat the oven to 350ºF while dough is chilling.
10. Butter a non-stick 9-inch springform pan and place it on a baking sheet lined with parchment.
11. Roll out one disk to the size of the springform and press it lightly into the pan.
12. Spread the cranberry jam evenly over the dough.
13. Roll the second piece of dough to the size of the pan and carefully invert it onto the filling.
14. Brush the top lightly with water and sprinkle with 2 tsp of sugar.
15. Bake for 40 minutes, until the top of the cake is golden brown.
16. Transfer onto a cooling rack to cool for 20 minutes in the pan, before removing the sides and allowing it to cool to room temperature.
17. Serve at room temperature.

I am not usually prompt in updating my blog with the things I cook and bake. Usually, by the time a recipe shows up on the blog, it has been a few days/weeks/months old. This recipe however, is fresh from the stove. I just finished making this and after a bowl of it, I knew that I would really regret it if I do not pen it down as I would probably forget the ingredients and amounts in a couple of hours. This soup is GOOD.

I was combing around the kitchen for something for lunch and realised that I had a broccoli sitting in the fridge and a couple of russet potatoes that were going to grow into new plants if I do not use them soon. Even the onions were sprouting shoots. Since I had cream in the fridge, I decided to make a cream of broccoli soup, and throw in a couple of potatoes as well. The result was surprisingly tasty and so I’m recording this recipe down for future use.

Cream of broccoli and potato soup
Serves 4

Ingredients:
150g broccoli florets
3 tbsp unsalted butter
1/4 tsp ground cumin
1/4 tsp ground paprika
1 onion, chopped
2 medium russet potatoes, peeled and cubed
2 cups vegetable or chicken broth (I used vegetable)
1/2 cup of shredded mozzarella or chedar
1/2 cup of cream
1/2 cup of milk
salt and black pepper to taste

Method:

1. Boil the broccoli florets in a pot of boiling salted water for about 5 minutes or till tender. Remove and chop into smaller pieces and set aside.
2. Meanwhile, melt the unsalted butter in a medium frying pan over medium heat. When the foaming has subsided, add in the cumin and paprika.
3. Add in the chopped onions and stir fry till translucent.
4. Add in the cubed potatoes and stir fry for about 5 – 10 minutes.
5. In a medium pot, bring the broth to a boil.
6. Add in the onion and potato mixture and simmer till potatoes are tender. Add the reserved broccoli florets.
7. Using an immersion blender or a blender, process the soup until smooth.
8. Return to the heat and add in the cheese, stirring continually until it melts.
9. Stir in the cream and the milk and bring to a boil.
10. Season with salt and pepper before serving.

Cranberry and pistachio are two common ingredients. I suspect this is more to do with their colours than their flavours. Meaning to do something Christmasy, I decided to make cranberry pistachio biscotti by modifying a basic recipe from Dorie Greenspan’s book – Baking, from my home to yours. This recipe is interesting in that it incorporated cornmeal which added a surprising fragrance and crunch to the biscotti.

So did the cranberry and pistachio combination work? Definitely. The biscotti received raving reviews from all who tried it. I even had requests for orders for it for Chinese New Year! I had to explain that it was a Christmas flavour, but on second thought, I guess it is a wonderful biscotti to have all year round.

Cranberry and Pistachio Biscotti

Ingredients:
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal
4 oz unsalted butter, at room temperature
1 cup sugar
2 large eggs
1  tsp vanilla extract
1/2 cup lightly toasted chopped pistachio nuts
1/2 cup dried cranberries

Method:

1. Place a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment.
2. Whisk flour, baking powder and salt together. Add the cornmeal and whisk again.
3. Using a stand mixer, beat butter and sugar together at medium speed for 3 minutes, until very smooth.
4. Add eggs and continue to beat, scraping down the sides of the bowl as needed, for another 2 minutes or so, until the mixture is light and creamy.
5. Beat in the vanilla extract.
6. Reduce the mixer speed to low and add in the dry ingredients mixture, mixing only until they are just incorporated.
7. Scrape down the sides of the bowl, add in the chopped pistachios and cranberries and mix just to blend.
8. Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula, work the dough into a log about 12 inches long and 1 1/2 inches wide.
9. Form another log on the other side of the baking sheet.
10. Bake for 20 minutes, or until the logs are lightly golden but still soft and springy to the touch.
11. Transfer the baking sheets to a rack and cool the logs on the baking sheet for 30 minutes.
12. Carefully transfer the logs onto a cutting board and with a serrated knife, trim the ends and cut the logs into 3/4 inch thick slices. Return the slices to the baking sheet, this time standing up.
13. Bake the biscotti for another 15 minutes, until they are golden brown and firm.
14. Transfer them to racks and cool to room temperature.

These will keep well at room temperature if stored in an air-tight container.

The true meaning of Christmas is found in Christ and so even though it is not Easter, I thought crosses would be befitting for Christmas too.

Christmas is definitely a season of love – where family and friends get together to spread festive joy and cheer. May we not forget the true meaning of Christmas – love was why He sent His son.

I know it is not Valentine’s Day, but I had red and white icing left over from Santas, so why not? Have a very blessed Christmas.

Like I said in an earlier post, Christmas is a season where people start baking crazily. I didn’t quite go crazy baking -  it’s just that my gingerbread recipe yields A LOT of gingerbread. So one gets tired of snowflakes and has to think of alternatives. Gingerbread man (and woman) and Christmas trees would be great, if only I had the cutters. That’s right. I only discovered that I did not own any gingerbread or Christmas tree cutters after I’ve made the gingerbread dough. Another reason why one should categorise his/her cutters.

Anyway, I discovered the versatility of the simple circle cutter. A circle cutter and a large piping tip makes good Christmas ornaments. So here are the decorated Christmas ornaments, in a variety of Christmasy colours, individually packed as gifts.

Another use of the mighty circle cutters – Christmas hollies! I tried to pipe these with the leaf tip but perhaps the icing was not quite stiff enough, the vein patterns were not as pronounced. Nevertheless, I think they look cute.

Yet another use for the circle cutters – Santa faces! I got this idea from one of my baking books – Cookie Craft. I think they look absolutely adorable. The children will definitely like them. I was a little lazy to dot the eyes with black dye but if you so fancy, do go ahead.

These are the least of my favourites, but since I had a present cookie cutter, I decided to use them afterall.

These ones are made using light turquoise lemon icing. My snowflakes are all either white or light turquoise. Somehow any other colour looks a little weird on snowflakes. Pink snowflakes anyone?

I really like these. These are flooded with icing, left to dry before the details are piped on and coarse sugar is sprinkled on the wet details. I couldn’t get hold of sanding sugar but coarse sugar works perfectly well too. Somehow these give an icy snowy feel. Aren’t they pretty?

I tried a white on turquoise combination too. I think the colour combination works pretty well! A very different feel from the white on white.

And here is the big snowflake. I only made three of these because I couldn’t bear the thought of having to decorate so many big ones. And, like I mentioned they are awfully fragile. The next time, I will make the large snowflakes with regular sugar cookie dough. Those are less fragile.

These are the other two large snowflakes that I made. I think the white on turquoise combination still looks better. Turquoise on white looks a little funny.

So did you make any snowflake cookies this year too?