Keeping it Real...
Welcome! No matter how you found this, God knew you'd be here today. May you absorb the message He has for you. In 2011 I shared through my writing, today I've learned there is more to me than just writing. I have the energy and passion to share with others. Sometimes through Facebook live and others with my blog and most importantly, I've learned my passion to cook and bake is a vessel to share my writing and live presentations, while glorifying God in the process. I just needed to let go, and follow His lead.
If you've followed this blog for some time then you know I enjoy spending time in the kitchen, especially lately since joining the Epicure team as an Independent Epicure Consultant. I've started using some of my favorite recipes, family recipes and others and "Epicurizing" them, to make them healthier.
Today's share is not gluten free or good for you yet it does taste good and was fun to try. The link to the recipe I used is at the end of this blog, as well as a link to the Epicure 8" cake pans (purple ones on the left) I used.
The recipe had me bake them for 25 -30 minutes with one cake pan on top of the other, then remove the top pan and bake another 10 minutes or until golden brown. I signed up to bake bread for our school St. Patrick's Day buffet and thought it would be fun to make a traditional Irish soda bread. I spent time searching and reading a variety of recipes and opted for this one by @LetsDishRecipes. It was simple and the finished product looked, and tasted, delicious.
Personally, challah bread is still my favorite to make and eat yet this was fun and think it was a good fit to accompany corned beef and cabbage. I added butter to my slice, which I don't usually do when I tried it on Sunday yet with the other flavors and seasonings of the full Irish dinner, it was perfect. I made two loaves, so doubled the recipe, so I could make one using Epicure's cake pan and another using the ones I have from when I took cake decorating classes.
I am SO IMPRESSED with the rise and extra moisture with the one made using Epicure's cake pan. An observation: When I lifted Epicure's cooking grade silicone, the steam and moisture released yet when I removed the other, there wasn't much steam. Now I need to save up and add a couple more of Epicure's 8" cake pan so I can make two at a time with the same beautiful rise and moisture.
Have you tried a new recipe lately?
Lisa M Buske
P.O. Box 323
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