>Poppy Seed Challah for the New Year


I remember one new years eve I got up at about five in the morning. I was maybe 12 years old. I quietly took out all the ingredients to make Challah. I gingerly kneaded the dough, and then as if it were a new born baby I wrapped the dough in a towel and let it rest. By that point my parents had woken up and we all went for a walk. The thick morning mist lingered around us as we took in the last day of the year, before everyone woke up.

When we entered our house the warmth of the heater quickly welcomed us in. I braided the bread as if it were my only job, and then gently put it in the oven for it to bake. It was the first yeasted bread I had done on my own. I put so much time into it, only focusing on the task at hand. I think that’s something we forget how to do. In such a fast paced world it’s hard sometimes to focus; but what I find and experience when I focus on one thing at a time is delightful; and when I’m baking something a whole lot more delicious. Putting Challah it the circular shape is done for the New Year, and the long braided look is done all year long.
I would like to wish everyone a Happy New Year and that it would bring a fresh start for you! Some things to think about this New Years: 3 things you accomplished this year! 3 things you would like to accomplish next year! Continue reading “>Poppy Seed Challah for the New Year”




These had been on my list for so long, but I never had the time or so I thought. It turns out that homemade marshmallows are rather easy to make. I will never eat store bought marshmallows again, I’m spoiled now. These are fluffy, soft and the perfect sweetness. I packaged these up and handed them out to neighbors for Christmas gifts. I want to try a more exotic flavor next time. Continue reading “>Marshmallows”

>Sweetened condensed milk cake


I feel like I’m in the trenches. School has been insane, I haven’t gone to bed before 2:30am and haven’t woken up later then 7am. I’m running off of Starbucks and just pure motivation. I live in the library at school and my head feels like it’s about to explode. It didn’t help that I got two hideous colds in a row putting me on the nebulizer machine. With all of this going on I haven’t enjoyed the holidays or gotten to bake much at all. I found though tonight I had a little break, my finals are next week and I have all my study guides done and papers done so I figured I would bake something. I was organizing the pantry and I found that we had cans and cans of sweetened condensed milk, and that’s because every time I go to the store I buy some. I’m not sure why because I never use it. As I was browsing through one of my favorite blogs I found this recipe. I was so excited, I would get to use the milk and it was simple, and that’s what I need right now is simplicity. The cake is sweet and perfect with tea.
Sweetened condensed milk cake
adapted from Technicolor Kitchen
1 can (395g) sweetened condensed milk
4 eggs
1 C all purpose flour
½ tablespoon baking powder
4 Tb. unsalted butter, melted and cooled
icing sugar, for dusting

Preheat the oven to 350ºF; generously butter a (9in) ring cake pan or bundt pan.
Place all the ingredients in a large bowl and mix well. Pour the batter into prepared pan and bake for 20 minutes, or until risen and a skewer inserted in the cake comes out clean. Remove from the oven and place on a wire rack to cool completely before unmolding.
Dust with icing sugar before serving.