Challah

Whether or not you're from Hawaii, you're probably very familiar with King's Hawaiian Sweet Bread. Perfect for snacking, peanut butter and jelly sandwiches and my personal favorite, french toast. The name "Hawaiian sweet bread" is a bit of a misnomer because the bread is actually Portugese in origin. Pao Doce is the original sweet bread and is made at a few bakeries, but my favorite is from Leonard's on Oahu. It's pillowy soft and rich and slightly sweet.

I've searched around for recipes for sweet bread, but haven't found one compelling enough to try. And I couldn't think of anyone who makes sweet bread who I could ask for the recipe. I mean, there was my 4th grade teacher Mrs. Lung, but I think it was her grandma that did the baking. So when I saw this recipe for challah, a Jewish egg bread, it looked close enough. Eggs, sugar and a shiny brown top.

All the eggs, water and oil make for a very soft dough. Speaking of eggs, I read the recipe wrong and added all 5 eggs to the dough, only to find out later that I was supposed to reserve one for the egg wash. Whoops! That's why they tell you to read recipes through before baking. Sigh.

Sticky doughs can sometimes be tricky, but it just means that it will result in a soft bread. At least that's what I tell myself every time I try to unstick the dough from in between my fingers.

Squidy bread legs. Now here comes the tricky part...braiding. I can't even braid my own hair all that well! And that's only 3 strands. It felt like I was back in 5th grade May Day with the May Pole.

Soooo...of the 4 little loaves, 2 were braided and made into rounds...and 2 were well, just loaves. As you can see, I took some liberties with the braiding.

But they baked up great! The shiny brown crust was no doubt due to the double coating of egg wash.

Sliced! These slices are parked in my freezer for weekend French toast.

Challah is slightly heavier than Portugese sweet bread, and with a more distinct crust, but it is definitely delicious. This week's peanut butter and jelly sandwiches just got a litle bit better.

Doughnut Plant

Of all the things I wish I did in New York, a trip to Doughnut Plant might just top my list. I love love doughnuts. I never grew up eating them, except on special occasions. The best doughnuts on Maui are from Komoda Bakery, which is alllll the way Upcountry. And it's so super popular that you have to beat the crowds before they sell out of their butter rolls, cocoa puffs, and of course their old fashioned doughnuts (cake kind) and stick doughnuts, my personal favorite! Needless to say, my mom wasn't big on crowds or getting up early to haul up the volcano, so it was definitely an exciting day when we did get Komoda's.

So when I came across Doughnut Plant during some New York research, my tummy was fluttering with excitement. But when it finally came down to it, it was all the way in the East Village, and we were somewhere on Park, which, if my math is correct, was maybe a $15 cabbie ride for doughnuts. I just couldn't justify it. And with so many other good things to eat, I was hardly heartbroken. But when we left, I definitely felt a little doughnut void.

You can only imagine my excitement, when I came home, and saw this!

Mmmm!!!

4 doughnuts! Strawberry, Pisatchio, Coconut and Creme Brulee!

The Coconut was the runaway favorite for me. It was filled with a deliciously light coconut cream that I just adored. But they were all amazing! Even after a plane ride!



Even Homer approves!

Rainbow Cake

Even though today is St. Patty's, my office is having a potluck tomorrow. Go figure. I signed up to bring these adorable little mushroom tartlets a few weeks ago, but during my nightly online food stalking this week, I noticed that everyone is crazy for these rainbow cakes. And upon further research, the trend can be traced back to a certain Martha Stewart. Swoon! Of course! She thinks of everything!

Seeing as how I had a little free time on my hands, I decided to give it a try for tomorow's potluck. I mean, it was either make an experimental rainbow cake or do my taxes. Priorities! Side note: as I was making the cake, my mom called me to see if I did my taxes. To which I said, no, I'm baking a cake.

I decided to make mine like a real rainbow, like this one. Lofty goal, I know. But it used a box cake mix, which as cake snobby as I am, I do love a good Duncan Hines cake mix. Only Duncan Hines though. And so I was off!

Mixing colors!

Piping colors!

And totally making a mess.

But it was just so pretty!

And this was the big ohhh sh*t! moment. I was supposed to keep each color inside the other...like little concentric bands of color. Hmm...oh well. Still looks cool. It's just going to be a half rainbow as opposed to a full one. Potato, potatoe.

I baked it at a lower temperature to avoid doming on the top.

It didn't work. I shrugged it off.

And I of course had to have a tiny piece! Who cares if it's 11pm? I had a smallish dinner.

So it's more psychadelic than rainbow...but I think it's pretty cute and festive! I opted for a lemony glaze instead of a buttercream. You know, to be healthy.

Double Duty

What I absolutely love about southern California is the lack of seasonality. It's either cold, chilly or warm...with just a handful of days being icy cold or steamy hot. And with the days being longer, everything is starting to feel the teeniest bit summery. Which means I need to do something about these legs!

So I picked up a copy of Fitness magazine because an article with a promise of a 21 day transformation. The thing that prevents me from getting into the workout magazines is that you need lots of gym equipment for the exercises. You need a ball, one of those half balls, a medicine ball, a stretchy cord thing, etc, etc, etc. And they show their models happily doing these workouts on the beach, in a park or in their homes. Really? I mean....realllyyyyy? Could they make working out any more difficult?

But this time, I had an idea. Instead of buying a 6 lb medicine ball...I decided to use my little Dutch oven instead.

Without the lid, of course. It weighs in at a hefty 7lbs. So I've been using this little puppy to do my lunges, squats and whatever else is involved in this transformation. Ahem, "transformation". As I read more into the article, it said that I have to do 30 minutes of cardio per day and 2 sets of 8-12 reps of each exercise. Hmmm...doable. That's just week one! By week 3, this crazy magazine wants me doing 60 minutes of cardio and 2 sets of 20 reps of each exercise. When am I going to have time to eat??

Needless to say, the transformation will take longer than 21 days, but at least I found another use for my Dutch oven. And I can do my little exercises at home while watching my March Madness games. I have a bracket to keep an eye on.

Basic Country Loaf: Day 3

After coming home to yesterday's culture explosion, I was a little nervous at the unveiling of my culture this morning. It's been a balmy 77 degrees here in the apartment, and it's just perfect for me...and apparently, perfect for my culture. It's really quite bubbly and happy. And smelly.

So when you feed the culture to train it into a starter, you throw away most of it. But here's what the book doesn't tell you: You definitely do not want your discarded culture hanging out in your trash. Out in the open. Without protective kitchen towel. So I emptied mine in a bag.

I ended up double bagging this and throwing it away in the dumpster outside. I'm pretty compulsive like that. I blame my mom.

Now on to the feeding. You replace the discarded culture with equal parts of flour and water.

And mix. With your hands. Did I mention it's warm? Like bath water warm. Takes some getting used to. As tempted as I was to whip out a spoon, the bacteria on your hands helps your starter along. Yup, bacteria. No red velvet scented antibacterial gel here...well, maybe later.

Say hello to my starter in training. He's still smelly, but hopefully with time he will turn out to be more "milky and fresh" in scent.

And finally, when is a cupcake not a cupcake?

When it's vegan. With avocado "buttercream".

"Buttercream" without the butter is a sad thing.

Emphasis on the " ". They cupcakes baked up pretty, with little domed tops, but they are a little on the dry side, but summer's just a few month's away, so I better get used to these. Or salads.

Basic Country Loaf: Day 2

When I last left my culture (gosh that sounds so weird), just 1 day ago, it looked like this:

It looked almost edible. Or that it could perhaps be mainpulated into something edible. Maybe.

But today...just 1 later...my culture has turned into this:

It's bubbly...and umm...I think alive somehow. So much so that it stuck to it's towel acting as it's lid. And umm...it smells. Now, in my culture's defense, it's supposed to smell. In the calming words of my Tartine Bread book, "by this time, a dark crust may have formed over the top of the mixture, which is typical. Pull the crust back and note the aroma and bubbles caused by the fermentation".

Dark crust? Negative. (Whew!!) But I think we can all see the bubbles...and the aroma? Well, just be glad you don't need to smell it. I couldn't get the culture covered back up fast enough. My book goes on to say that it should "smell strong like stinky cheese and taste sharply acidic". I can vouch for the pungent stinky cheese smell...but I'm not sticking my finger in there for a taste. No way.

So all this stinky smell means is that it is ready for its first feeding tomorrow morning. I'm pretty excited!

But maybe more excited to wash the towel that my culture expanded on.

I pre-washed this in the sink because I was worried the little culture bits would clog up my washer. Yuck!!

MC2

In the world of All-Clad cookware, MC2 refers to their "Master Chef" line. Which I am not exactly...ok not at all. But that doesn't mean I can't feel ever so chefy with a shiny new set of these!!

And how could you not? Just look at these lovelies.

They came all packed up in their individual boxes! It's like unwrapping 6 separate presents!

I don't like to pick favorites...especially with 10 (including the lids)! But I can definitely see myself reaching for this 3-quart saute pan a time or two.

I also have a soft spot for this little guy.

Who knew an 8" pan could be so adorable?

I have always secretly lusted for anything All-Clad. And now to have 10 pieces...well 11 if you count the lasagna pan that was a gift with purchase...take that Clinique for a great gift with purchase.

I am so so happy! I can hardly wait to use them. But first, some new storage is in order. Until then, the little pretties are boxed up.

I peek at them sometimes for a little pick-me-up...and by sometimes, I mean every 5 minutes. I just can't help myself!!