Lemon Pound Cake with Apricot-Pineapple Glaze

I made all four types of Pound Cakes in one day (It was a Pound Cake Marathon). They are Christmas gifts for Friends and Family. I made the 8" by 4" for the kids and the mini loaves for the gift packages. This was the kids winner by far. I did not add poppy seeds (Not due to possible drug testing but don't really know if they are good for kids).  I did not add the pure lemon extract because Safeway was out and instead added 2 extra TBSP of lemon juice. The full loaf baked for 40 min and the minis for 32 min.  I did not let them cool in pans but turned them out to wire rack. 

  I used Apricot-Pineapple Jam for the glaze with water instead of Cognac (Don't really drink or buy liquor). I brushed the bottoms and sides first to let the cakes absorb more and after about 15 minutes turned them over to brush the tops.

Very moist!

129 to Go!

Classic Pound Cake

In the New Project (and under the economic circumstances) it's OK to use Costco eggs. I did not realize they were extra large until it was too late. I don't know how much of a difference it made.  They baked for about 40 minutes ( I made 6: 5'' by 3'' loaves). I love the simplicity of steps and ingredients in Pound Cakes. 

Overall, OK. Will try again someday with the right eggs.

130 to Go!

Kids Christmas Cookies

In the New Project, if the kids ask for Christmas cookies you don't say,  "Sorry, I already did them in the Handbook, You'll have to wait until next year". 

Pear-Spice Bundt Cake with Cream Cheese Glaze

I made this for the Girls Christmas Party. It was a lot of work with many steps. 

By now you know how much I dislike working with caramel. I know I need to breathe in peace with caramel, breathe out peace with caramel. It still hardened and I freaked out. luckily it melts with the covered pears.  I did not use Cardamon because Safeway was out  and in my NEW Project I don't stress out about it (Or drive all over the island looking for it).  I also did not go through the painstakingly long (2 hour) Optional process of making Pear chips. This is another pillar of the New Project, OPTIONAL means NO THANKS!

It baked for 50 minutes. 

The Girls LOVED It. They all took some home for their honeys to try. 

131 to Go!

Classic Crumb Cake

I made this for my dad's birthday. He loved it!

 It was so moist, buttery and crumbly. Great with coffee.

 It baked for 50 minutes. 

132 to go!

Cherry-Streusel Coffee Cake with Milk Glaze

Forgive me Bakers for I have "sinned". It has been almost 2 months since my last Blog.  My faith in this project had been wavering. Yes, I had doubts, serious doubts.  I realized that what had started as a fun way to learn to Bake had become more like Homework and it was causing me much unnecessary stress.  I was ready to thrown in my oven mittens when my wonderful BF suggested instead of quitting all together, to extend the project to "YEARS with Martha". The second he said it I knew it was the way to go. It was humbling for a perfectionist to admit I could not do it (Actually, I COULD do it but my my health, work and family would be in shambles at the end). I felt proud of my ability to deny my EGO and be realistic on my limitations of time and energy.  A quote from Author Nora Roberts really spoke to me " When  juggling as much as you are, remember that some balls are glass and some are rubber. You can't drop the glass balls". 

This was the first cake I made after my decision. My grandmother was visiting and I wanted to make her something special for breakfast. It was delicious.  It baked for 45 minutes.

133 to Go!

Baking with LOVE

When I was growing up I would hear family members ask my grandmother what her secret was for her delicious meals and she would always say " Lo Hice con mucho amor" (I made it with much LOVE).  When we would tell our mom how much we liked a dish she would also say "it's because I did it with LOVE".  I was recently watching "Good Eats" on the Food Network and the host was discussing how making a meal with "Love" could actually improve how it tastes.  He went on to talk about how small restaurants get to know their customers like family making the meals taste better. He mentioned how we loose the "Love" ingredient with fast food and restaurants.  I believe it could be the "process" of making a meal for a loved one where you take great care in every step.  As my BF said, you can take PRIDE in your work as a cook, chef, baker which will produce a high quality product. But you need to know and care about the people you are cooking for to add the magic ingredient of LOVE.  I believe in energy and know that your thoughts and intentions actually affect atoms in yourself, others and thus food.  Baking for me is the way I express to those I care about how much I love them. Baking is my LANGUAGE of love.  The energy and time it takes to bake is  giving of myself to tell you how much you mean to me.  I use only the best ingredients because I know it is for a loved one. Ideally we (I) should feel this way for all of humanity. I'm not there yet. This is why I have such a hard time when people ask me to bake for $.  How much do you charge for the Love and Care you put into each baked item.  The other day my mom said the Fig-walnut bread was so great she thought I should sell it at a farmer's market. She asked me how much I would charge per loaf. It was hard to imagine going through all that "work" for strangers. I said $100 for 2 loaves.  My dream has always been to open up my own Patisserie. I wonder how this year will impact that dream. Maybe My dream is to just bake for those I love. Maybe my Dream is to Love all whom I Bake for.