Sour Dough Rye Bread

I really love a great loaf of Sour Dough Rye! It's fairly easy to make and really the most difficult part about it is timing yourself. It takes about 8 - 14 hours to ferment.  The recipe I use can be found at Breadtopia.
Now I wanted to write a great article about Rye bread and during my research I came across this gem 

The Miracle of Rye; In Germany, and among some here, rye bread is a spiritual thing.

and it pretty much sums everything up. So do give it a read!
One of my favorite quotes from the article reads, "The Germans have always had an unequaled passion for traditional ryes, whether tan, brown or almost black. Most have a malty, slightly sour taste. The best are moist when fresh. When you bite into a dense, delectable slice, you have a sense that you are eating something primeval, something undying, something expressive of its origins."
So very true! Thanks R.W. Apple Jr. for the great article!

Delicious!

 Nothing like a fresh slice of Gugelhupf and a Melange to start the day off right!

Yum! Gugelhupf!

My first Gugelhupf. Turned out pretty good! Tasted delicious but it did rip a bit in the middle. That may have been my fault though - I might not have greased the mold well enough! I have about 5 different Gugelhupf recipes and I look forward to trying them all out!
For those of you who have never heard of Gugelhumpf - Wikipedia defines it as A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. Supposedly the part "Gugel-" is a variation of the Middle High German word gugel (hood), and the part "-hupf" is a variation of "Hefe" (yeast).
However you spell it - it tastes great!

A White Cake so Good even Schultz couldn't Refuse!

 White Cake with Raspberry filling and German Buttercream topped with fresh fruit. Delicious! 

Okay Sorry for the Django reference I couldn't resist! I'm really not a huge cake fan myself, but throw some berries on top and perhaps a cup of espresso on the side and I'm in!

This was actually my first time making a real Butter-cream from scratch. It was phenomenal - I will never make the cheap Shortening version as long as I live! I found a great tutorial about Butter creams and the recipe here at BraveTart.  So buttery smooth and made with real vanilla bean! It does look a little daunting at first, but give it a try and you won't regret it!

Chocolate Cheese Cake!

I did this Chocolate Cheese Cake last weekend for another birthday party. It had a brownie crust and a light and airy chocolate whipped cream frosting.
Soooo yummy!

German Chocolate Cake

For a very special birthday!

Welcome Spring!

It's about time! Although it is snowing outside, technically it's spring, so it can't go on forever. Fingers crossed anyways :)
Time to think Spring!

Is that the Sound of Wings?

Watch out here comes Cupid! That vexing little Cherub with a bow and arrow and just in time for Valentines Day! Okay I know he's not actually a Cherub, but close enough right?

 Have a Happy Valentine's Day!

Happy New Year!