new years eve

2011 is closing fast and with the dawn of a New Year quickly approaching, it seems a most appropriate time to reflect on 2011....in pictures. 

a year in photos...

a year of food...

Happy New Year to you all!

merry christmas

source

For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty God, The everlasting Father, The Prince of Peace.    Isaiah 9:6

Merry Christmas to you all.

winter solstice

Happy Winter Solstice!

You certainly wouldn't think today was the first day of  winter with the mild weather we have had all month and continue to enjoy. Or  should I say I have enjoyed.  I'm not one for anything winter.  I really was born into the wrong climate.  No skiing, skating or snowman building.  I'll take the beach and a green Christmas any day!  (the photo above was taken last winter) 

Speaking of Christmas, can you believe it's only 3 days away!  I am still not finished my shopping or baking. Today's my last day at work, so all this will get done and 24 hours from now I'll be ready. 
In case you need a quick recipe to add to your Christmas festivities, here's a one for eggnog fudge. 
It's creamy and rich and oh so sweet.  You'll love it. 

Eggnog Fudge
source: browneyedbaker

Yield: 64 pieces
 
2 cups granulated sugar
½ cup unsalted butter
¾ cup eggnog
Pinch of salt
10½ ounces white chocolate, chopped
½ teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract

1. Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.

2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

4. When completely cool, cut into squares. Store in a covered container in the refrigerator.

this weekend...

this weekend...I baked to my hearts content.  Christmas cookies, truffles and fudge. 

I listened to Christmas music. 

I decorated the tree.

I did not start my Christmas shopping as I had intended.  Why is it that I start this later and later every year?  I know there's only two weeks left, but for now, I'll just sit by my tree and enjoy one of these little gems. 

Here's the recipe...

Snowballs
adapted from in the little red house
3/4 cup butter, room temp
1 tsp vanilla
1 Tbsp water
1/8 tsp salt
1/3 cup sugar

1 1/2 cup all purpose flour

1 cup chocolate chips
1 cup chopped pecans
Powdered sugar, for dusting

1. Cream butter, vanilla, water, sugar and salt.  Add flour and mix well. 
2. Stir in chocolate and nuts.
3. Form into 1" balls.
4. Bake at 350 for 20 minutes.
5. Cool for a few minutes.
6. Roll in powdered sugar or sprinkle on top while still warm.

shortbread cookies

It's official.  December is here and the Christmas baking has begun.  And what better way to start than with traditional shortbread cookies. 

Just look at all that whipped buttery goodness. 

This is a very simple recipe.  Just four ingredients.  Butter, flour, icing sugar and cornstarch.  There is however, nothing simple about the taste.  Melt in your mouth sums it up for me.

I'll be making a few more batches of these little gems before Christmas is over.  That's for sure. 

Shortbread Cookies
adapted from All Recipes

1 cup (two 8 oz sticks) unsalted butter, room temp.
1/2 cup icing (confectioner's) sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
dried cranberries

Preheat oven to 375°
Line baking sheets with parchment or silpat.
Whip butter on high speed for 10 minutes, until white and very fluffy. 
While the butter's whipping, sift together the sugar, cornstarch and flour.
Beat them in on low speed for one minute. 
Then beat on high for 3-4 minutes until well combined.

You can either roll them into balls and flatten with your hand or transfer dough to a piping bag fit with a large star tip.  I rolled and flattened them and dotted each with a dried cranberry. 
Bake 10-12 minutes, or until lightly golden around the edges.  Transfer to a wire rack to cool. 

stillness

Insignificant.  Overlooked.  Disregarded. It's a feeling that takes ahold of you and grips your tender heart, shredding it of any self-worth.  It's a struggle I have at times, and it is during these times that I need to remind myself that regardless of how easily one is cast away in the world, I am His treasured possession. (Deuteronomy 26:18)


I need to quiet my heart and listen for Him.  Listen to him whisper into the chambers of my heart that He loves me more fully than anyone ever could. That He loves me in spite of anything I have done or could ever do. 

But now, thus says the LORD, who created you,...and he who formed you..."Fear not, for I have redeemed you; I have called you by your name; You are mine. - Isaiah 43:1-2

I am His.

reese's peanut butter banana bread

It was mild autumn weekend considering some areas around here got their first snow on Friday.  Thankfully, we were not one of them.  Our house is to go on the market by the end of the week and it's been nothing but cleaning and purging.  Purge...isn't that such a lovely word.  Now I wouldn't consider myself a hoarder by any stretch, but a hoarder of paper, yes.  Seriously?  Please don't tell me I'm not the only one who keeps old cards, receipts, past workout programs, etc., etc...for like ever, only to throw them out years later after I've finally convinced myself they have served their purpose. 

So in between all this cleaning, I came across the perfect recipe to take care of that leftover halloween candy.  Reese peanut butter banana bread.  I'll have a big old slice of banana bread any day, but add peanut butter and chocolate and we are taking it to a whole new level.  Enjoy!

Reeses Peanut Butter Banana Bread
adapted from cookies and cups

Ingredients

• 3 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

Instructions

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

caramel crumb bars

When I got an email at work the other day with the a not so subtle request from my beloved begging asking me to bake something for his charity staff potluck, I knew I had to deliver a baked good that was sure to wow not only him, but also his colleagues. 

I stumbled upon these caramel crumb bars on a few blogs and they certainly did impress mes.  Their rich sweet flavour is complete with a wonderful buttery shortbread crust, creamy caramel filling, and crumbly topping. This was my first time making caramel, and I think I could have cooked it a bit longer, but I didn't want to scorch it, so it came out a little paler than I had hoped.  In the end though, they turned out great and were perfect for a work potluck.  

Caramel Crumb Bars
Source: The Modern Baker by Nick Malgieri

2 sticks (1/2 lb) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour

Caramel Filling
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon light corn syrup
1/4 cup packed dark brown sugar
1 14-oz can sweetened condensed milk

Preheat oven to 350 F with a rack in the bottom third of the oven. Spray a 13x9 pan with cooking spray, then line the pan with aluminum foil or parchment (leaving an overhang so you can lift the bars out) and spray again with cooking spray.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium speed until soft and light, about 2-3 minutes. Beat in the vanilla.

With the mixer on low, add 2 1/4 cups of the flour, beating just until the dough is smooth and the flour has been absorbed, and stopping to scrape the sides of the bowl and the paddle as necessary.

Transfer 3/4 of the dough into the prepared baking pan. Press the dough evenly into the pan to form the bottom layer. Transfer the pan to the refrigerator while you make the filling and top layer.

Add the remaining 1/4 cup of flour to the remaining dough in the mixer bowl and work it in with your fingertips until 1/8 - 1/4-inch crumbs form. Set aside.

To make the filling: In a medium saucepan, combine the butter, corn syrup, brown sugar and condensed milk. Bring to a simmer, whisking occasionally. When the mixture begins to boil, whisk frequently until it begins to thicken and darkens in color slightly, about 10 minutes. Remove from the heat and let cool for about 10 minutes.

Remove the pan from the refrigerator and pour the filling over the bottom crust. Use an offset spatula to spread it evenly then distribute the crumb topping over the filling.

Bake for about 30 minutes, or until the filling is gently bubbling and a dark caramel color. Cool the bars in the pan on a wire rack until lukewarm, about 15-20 minutes. Use the foil (or parchment) to lift the bars out of the pan and onto a cutting board. Once completely cool, cut into 2-inch squares.

delight

Psalm 37:4
Delight yourself in the Lord and He will give you the desires of your heart.

Do I delight myself in the Lord?  What does God find delightful about me?

Do I delight in His...
grace
mercy
forgiveness
love
presence
power
faithfulness
longsuffering...

Let it be my desire to take delight in Him, so that I may truly have my hearts desire; which is to daily resign myself completely to Him.  

white chicken chili

My diet lately has been all over the place.  One day I'll eat healthy, nutritious meals...blah blah blah, and then the next day I just crave food that isn't doing me or my waistline any good.   But on a day like today where I had to pull out my heavier fall jacket, this chili meets the mark.  It's super healthy until you add the sour cream and half and half, but it doesn't call for too much.   You could probably do without the half and half and add extra low fat sour cream.  But this time I followed the recipe. 

The thing I also liked about this chili is that it's quick and easy to make and it won't last you a week, before you get tired of it like my typical crock pot chili.    This recipe makes 4 servings which is perfect.  Enough for a dinner and then lunch the next day for both Michael and I. 

I will definitely be making this chili again. 

You need to make this.  You won't be disappointed. 



Creamy White Chicken Chili
recipe adapted from Eat, Live, Run

Ingredients:
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans white kidney beans 
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
6-8 ounce reduced fat sour cream

Directions:
Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.

Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.

Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and tortilla chips or bread.

whole grain gingerbread pancakes

I don't get people who say they don't eat breakfast.  Seriously?  I can't remember a time I didn't eat breakfast.  From my memories as a child where my mom prepared breakfast for six little ones before ushering us off to school every morning, to today, where I make breakfast for Michael and I everyday before we both rush out the door to work. 

Today when I got up for breakfast, there was no rushing off to anywhere so after my morning run, I felt this morning deserved pancakes.  Not your average typical run of the mill pancake though.  This cool fall morning deserved a spicy with the right amount of sweet kind of pancake.  This recipe is definitely a keeper.

Whole Grain Gingerbread Pancakes
source from Eat Live Run

Ingredients
1 cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp ginger

½ tsp salt

¼ tsp ground cloves

1/8 tsp nutmeg

2 tbsp brown sugar

2 tbsp melted butter

1 7-oz container Greek yogurt

½ cup milk

1 egg

Directions

1. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg and brown sugar.
2. In another bowl, combine the egg, melted butter, yogurt and milk. Combine the wet ingredients and the dry ingredients and mix until just combined.
3. Cook batter on a greased skillet until golden on both sides. Serve with butter and maple syrup.

yield 2-3 servings

thankful

joy is found at the table of thanksgiving

-ann voskamp, one thousand gifts

source

considering the steadfast love of the Lord, in a thousand, countless ways...

- ann voskamp

happy thanksgiving. 

cinnamon breakfast bites

I have been wanting to make homemade baked donuts forever now, but I lack a few key pieces to make said donut.  A donut cutter or donut pan for starters.  So when I saw this recipe for teeny bite size donuts that don't require any extra tools except your hands, I whipped up a batch for breakfast.  These are  "healthier" than a fried donut and are so very easy to make.  Needless to say, Mike and I polished them off.   I think these may become a weekend favourite in my house. 

source:oh my! sugar high
Ingredients

1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted

Directions

1. Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.

2. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.

3. Add milk and stir just until moistened.

4. Roll dough into approximately 2 1/2 dozen 1 inch balls.

5. Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.

6. Place balls onto greased 8 or 9 inch round pan.

7. Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.

bon appetito!

autumn and triple chocolate cake

And there you have it.  With the flip of a calendar page and the passing of a few days, summer's heat has evaporated like dew in the morning sun. 

I've noticed in the land of blogosphere there are many who are embracing this cooler autumn weather and joyfully baking all things pumpkin and apple. But not me.  Nope, I'd rather bake a cake.  Growing up I remember every Sunday my mom or dad would bake a banana walnut snackin cake.  Remember these?  So good! 

source

I made this triple chocolate cake for a labour day get-together this past weekend.  It was incrediby moist  and not over the top sweet like so many cakes can be.  It's layered with dark chocolate pudding and dark chocolate buttercream.  So, no pumpkin or apple desserts for me. Not just yet.  I'll pass for now and just eat cake. 

Triple Chocolate Cake
adapted from Ina Garten

1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee

Directions:
Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

Chocolate Filling
4 egg yolks
2/3 cup sugar
2 tbsp plus 1/2 tsp cornstarch
1/8 tsp salt
1 cup water
2/3 cup heavy cream
3 oz bittersweet/semisweet or dark chocolate, finely chopped
1 tsp pure vanilla extract

In the bowl of an electric mixer, using the paddle attachment, beat the egg yolks, sugar, cornstarch, and salt at medium speed until pale and fluffy, about 1 minute.

In a medium saucepan, combine the water and cream and bring to a boil over medium heat. Remove the pot from the heat and whisk the yolk mixture into the hot cream mixture in the saucepan.

Cook over medium heat, whisking constantly until the mixture comes to a boil. Continue to boil, whisking for 1 minute. Remove from heat and whisk in chocolate until completely melted.  

Pass the filling through a fine mesh sieve into a small bowl. Stir in vanilla. Cover with plastic wrap and chill for 2 hours.  

Chocolate Buttercream Frosting
4 oz dark chocolate, coarsely chopped
11 tbsp unsalted butter, room temp.
1 2/3 cups confectioners (icing) sugar
2 tsp pure vanilla extract

Place the chocolate in a double broiler. Heat, stirring often, until the chocolate is completely melted.

Remove the bowl from the pot and set the chocolate aside to cool until tepid.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy. Add confectioners sugar and beat at med-high speed for 2 minutes. Beat in vanilla and melted chocolate. Beat until well blended and creamy, about 1 minute.

Assemble the cake
Using a long serrated knife, cut each later in half horizontally, to make four layers. 
Place one layer cut side up on a serving plate. Spread 1/3 of the filling over this layer. Repeat with two more layers. Top with fourth layer cake, smooth side up.

Using a flat spatula, frost the top and sides with a thin layer of frosting. This is the crumb coat. Refridgerate for about an hour. Frost cake with a final coat and top with grated chocolate.

This may all seem a tad labour intensive, but this cake is worth the effort. Enjoy!

labour day

Happy Labour Day to all who are celebrating this long weekend.   Labour Day typically means an end to summer with family bbq get-togethers before the hectic back-to-school activies start for many.
But for me, I am simply not ready to usher in the crisp, chilly fall weather requiring one to wear layers of clothing, closed toe shoes and pack away the sundresses and flip flops.  No, summer is not over.  Not as long as there's blueberry pie. 

Blueberry pie is a family favourite. And if blueberry pie means summer, then I'm baking pie daily until next June.  I generally make my own crust, but this time I used the pie dough I picked up from a recent trip to St. Jacob's Farmer's Market.

blueberry pie
adapted from apt2bbakingco

2lbs blueberries (8 cups)
1/2 cups sugar, depending on the sweetness of your berries
1/4 cups cornstarch 
2 tsp lemon juice
2 tsp vanilla 
pinch of nutmeg
---
1 egg for egg wash
coarse sugar for sprinkling

Preheat your oven to 500º

Directions
1. On a lightly floured surface, roll one piece of the dough into a circle and place it in your pie pan.
2. Roll out your other piece of dough into a circle.
3. Pour the berries, sugar, lemon juice, cornstarch and vanilla into a medium bowl and stir to combine.
4. Pour the berries and their juices into the crust lined pie pan. Drape the second crust over top. Trim the edges so there is about 1/2'' of overhang. Tuck the rim of dough under itself and crimp it with your fingers or a fork. Then, brush the top with a beaten egg and sprinkle with coarse sugar. Cut a few vents in the top before placing the pie in the oven.
5. Lower the oven temperature to 425º, place the pie on a baking sheet and place in the oven.
6. Bake for 25 minutes, or until the crust begins to brown. Then lower the oven temperature again to 375º and bake until the crust is a deep golden brown and the juices bubble, 25-30 min longer. Cool the pie for at least 2 hours before serving.

hello monday

it's monday morning

where did the weekend go?

source: etsy.com via Jeannett on pinterest

hope your day is a great start to a new week!

confessions...

I chew way too much of this while at work that it gives me a tummy ache.  Sad, but true.

I do this to prevent myself from eating too many of these.... 



I need to get back to doing more of this...

but instead, I think I'll spend my day doing this...

five one-word randoms

1. delicious

2. peaceful

3. napping

4. pretty

5. spicy

summer bounty

Look at what I discovered today!  To my delight, Michael and I headed to Heeman's to pick up some blueberries after breakfast and the best espresso at  Nova Era this morning   Well, not only did I scoop up pints of blueberries, I found these tasty delights!   Everbearing strawberries. 

Who would have thought?  Strawberries in Ontario at the end of July.  Strawberries are by far one of my favourite fruits and their season here is far too short.  So when I discovered these Everbearing strawberries, I swooned and scooped up a couple baskets.  Apparently these berries will be blooming  for the rest of summer and into early fall.   I see some tasty strawberry desserts reappearing in my kitchen real soon. 

cinnamon sugar pull-apart bread

It’s a rainy, hot, humid, muggy kind of day.  It’s the kind of day where I just want to stay indoors. Preferably in the kitchen, where I can mix together some delicious dessert or scrumptious dinner to share with those I love.

But this isn’t the case, I work a 9-5 job and don't get to spend nearly as much time as I would like baking sweet delicious treats. But while on vacation a couple weeks ago, I finally had the chance to make a couple of recipes that were on my list (aka in the basket). 

I don't quite know what to say about this bread.  It was everything I had hoped it would be.  It is heavenly.  It is soft and warm oozing with sweet cinnamon sugar and brown butter.   I have this love affair with anything cinnamon and when I saw this recipe, I knew the right opportunity would come for me to have dessert for breakfast and this was just the case on my vacation. 

I need to bake this bread again soon.  Very soon. 

Recipe: 
Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

Recipe source:  Joy the Baker

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. (I didn't measure temp and mine turned out just fine).

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  Continue stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky. .

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out. 

The dough should be 12-inches tall and about 20-inches long, or as big as you can get it.  

Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up.  

This bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days, if it lasts that long.  :) 

love.