Covered Head to Toe in Flour
Woah when I said I was going to do some baking, I had NO idea what I was getting myself into! I’ve literally been baking for hours! (Good thing I had nothing to do today!)
I knew I wanted to try a different kind of Christmas cookie this year. I love my traditional go-to’s, but I’m hoping to stumble upon something that can be my ‘signature’ treat that everyone looks forward to me making! I decided on Ginger-Lemon Swirls from this month’s Cooking Light magazine.
I almost made traditional sugar cookies (because I love the dough!) but a few pages after the swirl cookies was something called Chocolate Babka, which just looked fascinating! Kind of like a dessert-bread. (Technically it’s a sweet yeast cake, which is apparently a popular Hannukah treat)
Before I started my marathon baking session, I grabbed myself a snack. I LOVE to nibble and munch away when I’m baking, especially when it involves raw cookie dough. I have no problems with this habit, but I wanted to make sure I was doing it to enjoy the taste, not because I was hungry. (Please note eating raw egg is not recommended)
So I started out with a tasting plate of Triscuits, turkey slices, and gouda cheese. I wasn’t super impressed with the quality of the gouda, so I decided to melt it on top, then added some black pepper. Yum!
So armed and ready I got to measuring and stirring and rolling and baking!
First the babka (so it would have time to rise):
The dough ready for it’s first rising:
Rolled and ready for filling:
Finished product…I believe my bread-shaping skills need some work!
Ooey gooey chocolate spilling out:
This looks nothing like the picture in the magazine, but let me tell you, this tasted GOOD!
I may or may not have had 2 slices already… 😉
And if that’s not enough sugar for you, on to the cookies!
Ginger dough on the left, lemon on the right.
All swirled together:
While I was baking, I was thinking these really weren’t worth all the trouble, but as I just re-tasted one of these yummy swirls, I think maybe it was worth it after all! Perhaps I won’t tackle them at the same time as the babka though).
Next time I make these I would probably decrease the amount of molasses in the ginger dough- it’s just slightly over-powering, and I would really like to be able to taste a little bit more of the lemon flavor.
As for the babka, it could certainly use less filling, and probably less sugar in the filling too. I will probably experiment with this a little and make it again when my family comes to visit for Christmas!
Well I’m all baked out for awhile! Do you do any holiday baking?