Monday, October 31, 2016

Chocolate Babka

My Lithuanian family makes a potato cake that we call babka. It wasn't until much later in life that I realized it's not really babka.

A quick online search came up with more babka recipes than I can ever make in a lifetime.
Eventually I will get to a good mix of them all...

A co-worker of mine recently went to a Polish festival and tried cheese babka. She was going on and on about how delicious it was. I mentioned chocolate babka to her and her eyes got that really dreamy glazed look about them.
"Mmmm chocolate" is all she could say.

So, in my quest to authenticate babka, I decided to try my hand at Smitten Kitchen's version of chocolate babka. Since it does make three loaves, I will be a good co-worker and bring her a surprise on this coming Monday!

1 ½ Cups warm milk (110 degrees)
2 (¼ oz each) packages active dry yeast
1 ¾ Cups (plus a pinch) of sugar
3 Whole large eggs (room temperature)
2 Large egg yolks (room temperature)
6 Cups all purpose flour
1 Tsp salt
3 ½ Sticks unsalted butter (room temperature)
2 ¼ Lbs semi sweet chocolate (finely chopped)
2 ½ Tbsp ground cinnamon
1 Tbsp heavy cream

Streusel Topping
1 ⅔ Cup confectioner’s sugar
1 ⅓ Cup all purpose flour
1 ½ Stick butter (room temperature)

1. Pour warm milk into a small bowl.
2. Sprinkle yeast and a pinch of sugar over milk. Let stand about 5 minutes.
3. In a bowl, whisk together ¾ cup sugar, 2 eggs, and egg yolks.
4. Add egg mixture to yeast mixture. Combine.
5. Mix until all the flour is incorporated.
6. Add 2 sticks butter and beat until incorporated
7. Turn dough out onto a lightly floured surface and knead until smooth
8. Butter a large bowl, place dough in, and turn to coat
9. Cover tightly with plastic wrap and set aside to rise 1 hour
10. Place chocolate, 1 cup sugar, and cinnamon in a large bowl, stir to combine
11. Cut in remaining 1 ½ sticks butter until well combined. Set aside.
12. Grease 3 loaf pans, line with parchment paper.
13. In a bowl, beat remaining egg with 1 tbsp cream
14. Punch back the dough and transfer to a clean surface. Let rest for 5 minutes
15. Cut dough into 3 equal pieces. Keep covered with plastic wrap when not in use.
16. On generously floured surface, roll dough out into a 16 inch square that is about ⅛ inch thick.
17. Brush edges with reserved egg wash
18. Crumble ⅓ of the chocolate filling evenly over dough, leaving a ¼ inch border
19. Roll dough up tightly, jelly roll style, pinch ends together
20. Twist roll 5 or 6 turns
21. Crumble 2 tbsp filling over the left half of the roll.
22. Fold right half over the coated left half. Fold ends over and pinch to seal
23. Twist roll two more times
24. Let rolls stand in loaf pans while oven preheats to 350
25. Brush the top of each roll with egg wash
26. Crumble ⅓ of streusel topping over each loaf
27. Bake loves, rotating half way through, about 55 minutes
28. Lower oven temp to 325 and bake 15-20 minutes further until babkas are deep golden



Streusel Topping Ingredients

Come party with me HERE!

Sunday, October 30, 2016

Week in Review: Week 43: Oct 23, 2016 - Oct 29, 2016

Sunday Oct 23, 2016
Asian Meatballs
Bacon Cheeseburger Stromboli
Chex Mix

Monday Oct 24, 2016

Tuesday Oct 25, 2016
Chicken Salad

Wednesday Oct 26, 2016

Thursday Oct 27, 2016
Creamy Chicken Soup

Friday Oct 28, 2016
Chex Mix

Saturday Oct 29, 2016
Baked Potato

Monday, October 24, 2016

Whiskey Glazed Carrots

Have I really been gone a month?


Thank you to you all who have stuck with me thru my absence!
Not that it is any excuse, but working two, soon to be three jobs plus trying to keep up with everything at home is kicking my butt.
(not to mention life happening in the meantime. Too many doctor appts, too many people in the hospital, too much of too much)
I am backed up with blog posts, and if you read my week in review sessions, I haven't exactly been cooking so much as of late.

Not to mention, gas workers down the street cut lines! We had no phone or internet for over a week. Scary!

I am going to try to be better...I promise!

1 Stick butter
2 Lbs carrots (bite sized chunks)
½ Cup whiskey
¾ Cup Brown sugar
½ Tsp salt

1. Melt 1 tbsp butter in large skillet
2. Add carrots, cooking for a couple minutes. Remove from skillet.
3. Pour in whiskey and allow to evaporate for 30 seconds
4. Reduce heat to medium and add remaining butter
5. When butter melts, sprinkle brown sugar
6. Stir, then add carrots back to skillet
7. Cover and continue to cook for 5 minutes
8. Remove lid and add salt and pepper
9. Continue cooking until carrots are done and glaze is thick


Adapted from Tasty Kitchen

Come party with me here!

Sunday, October 23, 2016

Week in Review: Week 42: Oct 16, 2016 - Oct 22, 2016

Sunday Oct 16, 2016
Dinner out for my MIL's 80th!

Monday Oct 17, 2016
Veggie Enchiladas

Tuesday Oct 18, 2016
Beet Soup

Wednesday Oct 19, 2016
Baked Potato

Thursday Oct 20, 2016
Tuna Salad (with extra pickles for me!)

Friday Oct 21, 2016
Hash Browns

Saturday Oct 22, 2016
Left over tuna salad

Sunday, October 16, 2016

Week in Review: Week 41: Oct 9, 2016 - Oct 15, 2016

Sunday Oct 9, 2016
Garlic Bread
Banana Split Pie
(thanks for cooking Auntie!)

Monday Oct 10, 2016
Fettuccine Alfredo

Tuesday Oct 11, 2016
Hubby: Leftover alfredo
Me: Celery and Cream Cheese

Wednesday Oct 12, 2016
Cheese & Crackers

Thursday Oct 13, 2016

Friday Oct 14, 2016
Went out to dinner with hubby's side and some friends of theirs from England.

Saturday Oct 15, 2016
Egg Salad Sandwiches

Sunday, October 9, 2016

Week in Review: Week 40: Oct 2, 2016 - Oct 8, 2016

Sunday Oct 2, 2016
Beef Tips with Mushrooms

Monday Oct 3, 2016
Burger King

Tuesday Oct 4, 2016
Leftover rice

Wednesday Oct 5, 2016
Grilled Veggie Sub

Thursday Oct 6, 2016

Friday Oct 7, 2016
Cheese and Crackers

Saturday Oct 8, 2016
Grilled Cheese

Monday, October 3, 2016

Week in Review: Week 39: Sept 25 - Oct 1 2016

Sunday Sept 25, 2016
Sausage and Pepper Subs

Monday Sept 26, 2016

Tuesday Sept 27, 2016

Wednesday Sept 28, 2016
Cheese and Pepperoni

Thursday Sept 29, 2016
Texas Toast

Friday Sept 30, 2016
Taco Bell

Saturday Oct 1, 2016