Pain Au Levain-Sourdough Bread W/ Out Rosemarry

When this Pain au Levain is baking, your whole house will have an amazing aroma wafting through it. The bread is so moist and flavorful. It is excellent with butter, and incredible toasted. While there is a decent amount of whole wheat flour, it does not dominate.

Look at those crumbs!!!

 Yummy!!.....

 Absolutely Delicious....
The flavor of the sourdough breads was driving me crazy!

 In plastic bags and two hour for last raise. ...

 Shaped and in baskets....

 Cut in two parts and shaped. ..

  put dough on floured counter/ready to cut in two...p.s. look at those air bubbles...

 the final dough is ready....

levain is ready to be mix with the final dough......

The starter is ready to /add 50 grams or starter and two different flours mixed to made the levain...

Beautiful.........

♡ Cream Cheese Cinnamon Buns ♡

Home made Cream Cheese Cinnamon Buns....
They are so tender and delicious!

Brushed on the cream cheese frosting...

Made the cream cheese frosting.

out of the oven /spread butter on top..

 On Second rise...... 

 Ready to put in the baking pan........

Rolled and cut......

Rolled out to 18 by 12 inches & butter spread on & cinnamon mix on top....

After the stretch and folds set in a warm oven for 1 1/2 hours......

Mixed and rest for 30 minutes/ did 3 stretch and folds in 1 hour......

Absolutely delicious! 

Hamantaschen Cookies

Hamantaschen are sweet triangular pastries with a filling poppy seeds.

My Italian tradition is around Christmas time and my mother use to made these a couple weeks before Christmas and I use to help her and I would learn, specially the raisins and Figs but no rum and I didn't have any figs..lol...

♡I doubled on the pastry ♡
☆made two kinds of filling ☆

cooling  out of the oven......

 ready to go in the oven......

 Filled w/Apricot Lekvar.........

Soaked for two days in dark cube rum filled w/ Raisins and Currents.....

rolled out and cut to shapes.....

cookie dough ready to chill...........

in a plastic bag & pressed down gently w/ rolling pin.....

 knead the dough.....

finally done mixing........

 the egg York's mix to the flour & mixed...

mix the in dry ingredients w/ the butter/sugar .....

mix the sugar and butter...........

 all of the ingredients are ready...

made the raisins & currents and soaked in dark Cuba rum mix filling...

 processed in a small food processors....

Put in 1 orange zest & I lemon zest plus 1/4 of lemon juice..........

I don’t like poppy seeds, I  do like these two fillings and the pastry is good...... 

White Butter Cake W/White Chocolate And Raspberry Sauce

This was the (White Christmas Peppermint Cake)
I chose to made for my Birthday Cake ...I made a lot of changes to the cake :) 

          Added burgundy flowers and candles.
             Absolutely Beautiful and delicious!!

Added the burgundy Ribbon.....

 

the inside of the cake.........

 A slice of the cake.....

Made designs top with burgundy Italian buttercream ....

Finally frosting.....

 

First frost and then chilled it......

The white chocolate is ready to use......

creaming the butter for the white chocolate custard base.........

cool the white chocolate custard base...

Slow cooking the white chocolate custard base...

  All the ingredients for the white chocolate custard base....

Cut the layers and added the filling and raspberry sauce ....

On card boards under the cake layers/plastic bags refrigerate/chill..

Out of the oven to cool and soak with Raspberry liquor Simple Syrup...

out of oven to cool......

Batter put in two 9"round pans and ready to baked in the oven....

 

All of the ingredients to make the tow cake layers.....

Made the Raspberry Sauces a day before and is ready to use. .... 

passing it throe the strainer.......

Slowly cooking the frozen raspberries +35 grams of sugar plus 2 teaspoons of lemon juice...

weighting the sugar and frozen raspberries.......

Thanks to my son Santo and Kadya for the lovely flowers for my birthday and a gift card from Home Sense for 100.00..

Amazingly  delicious! :-)

The Baking Bible