Eight Crazy Nights

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When we have a loaf of challah in the house its lucky if it makes it to the next day.  I love it.  It is sweet and light and doughy and I just eat it slice, after slice, after slice.  As soon as I had my first taste of challah I knew I wanted to make it.  But it was the braiding and the fact that I heard it was incredibly difficult to make that has kept me out of the kitchen.

As I was browsing through food writer, Melissa Clark’s, blog I found a challah recipe that looked “doable.”  Since Hanukkah is upon us I decided there’s no time like the present. I baked this on Sunday and I was glad because the only part that needed a full free day was the rising part, but other than that is was easy and simple.  Even the braiding part wasn’t that bad, promise.  Take a look at my pictures and you will see exactly how to do it.  It bakes into a light, beautifully browned, doughy, slice of heaven.

Challah recipe

Side Note: I would hold off on the last 1/2 cup of flour. Also if making this in a kitchen aid mixer make sure not to over mix, save the final kneading for your hands.

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Do the over under method here for the four pieces.IMG_7771

The take two pieces and cross the left over the right.IMG_7773

Then tuck the ends under.

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Perfect Pumpkin Muffins

With my schedule being so busy lately Sunday is the only time I can find time to bake. This past weekend my roommates were out of town so I had the apartment to myself.  So yes some moments were lonely but when I woke up Sunday with a kitchen to myself, I was in my happy place.  On the menu this weekend was pumpkin muffins.  Light, fluffy and muffiny goodness is the only way to describe them.

Pumpkin Muffin Recipe

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Pumpkin Pumpkin Everywhere!

I am one of those true believers in pumpkin this time of year.  I literally think adding pumpkin to any recipe makes it better.  I’ve entered pumpkin adding season and made my first pumpkin dessert last weekend.  Pumpkin bread pudding topped with vanilla creme anglaise—an incredible recipe for autumn.  Each bite is moist and soft, packed with a mixture of cinnamon and pumpkin flavor.  The flavors then hit the cool vanilla creme and there is a small choir singing “alleluia” on your taste buds.  Seriously simple, all you do is mix the ingredients to make the custard, then pour it over day old bread chunks.  How much easier can it get?

Stay tuned for more pumpkin recipes but in the meantime take a look a some old ones like my pumpkin whoopi pie recipe and pumpkin spice cake with pumpkin cream cheese frosting. 

 

Pumpkin Bread Pudding Recipe

Vanilla Creme Anglaise Recipe

*I substituted 2 tsp vanilla for the vanilla bean in the recipe.

Warming the cream and vanilla for the creme anglaise.

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