Another week, another BBA bread. This time it’s the Marbled Rye Bread.

I was really excited for this one. We love Reuben sandwiches but I can rarely find marble rye bread so we usually have plain rye bread which isn’t as exciting as the marbled stuff of course. Unfortunately I wasn’t too excited about how it turned out.

I did it to myself really. One day husband said he wanted to have Reubens the following night and even though it was already pretty late in the day I decided to try to get a jumpstart. Then once I got the light rye part done, I realized I didn’t have anything to make the dark part dark. So off to Target where my 3 month old and I got lost for an hour (as I do every time I go to Target) even though we only bought cocoa powder. Needless to say, everything was rushed. I don’t think I kneaded them enough. I don’t think I let them rise enough. Don’t get me wrong, it was decent and we enjoyed it but it just didn’t live up to my expectations.

Okay, so the one on the left is the marbled one. For that kind, you divide both doughs into a bunch of pieces and the smush everything together. I also did a crappy job on that part. You can see where a piece of dark dough separated from the rest of the loaf in the back.

The one on the right is the spiral one. You divide the doughs into 2 equal parts each and then roll them out, place on top of each other, and roll. I only have one loaf pan (I know, you’d think I’d have 15 with the amount of bread I like to make) so it was baked on a regular baking sheet.

I will probably try this one again one day because I really think it would be a great bread if I had a few solid hours to devote to it.

The next bread in the book is the Multigrain Bread Extraordinaire which I made and blogged before the BBA challenge started so I’m going to skip over that one. We did love it so make sure you check it out. Also visit the BBA blogroll to see everything the other bakers have been up to.


This was tofu’s last chance with me. I’ve always wanted to like it and I do like it when other people cook it, but I just haven’t had much luck. I’ve always baked it with a sauce and this dish made me realize that I don’t like saucy tofu. Stir-fried tofu turns out slightly crispy on the outside but still soft.

The rest of the stir-fry includes chickpeas, zucchini, yellow squash, and kale. Mmm, all of my favorites! I had already increased the amounts of veggies called for but next time I make it, I’ll increase them even more.

Would you believe me if I said my 2 (almost 3!) year old ate it? He did. Because he thinks chickpeas are peanuts.

Lemony Chickpea Stir-fry

adapted from 101 Cookbooks


2 tablespoon extra-virgin olive oil
1 small onion, sliced
1 can chickpeas
8 ounces extra-firm tofu
2 cup of chopped kale
1 small zucchini, chopped
1 small yellow squash, chopped
zest and juice of 1/2 a lemon


  1. Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and yellow squash and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.


Back when I just had one kid who liked to sleep a lot I posted on a food message board. I learned a ton from them in my early days of cooking and some of our favorite recipes were given to me by those girls. There were many debates about the best chocolate chip cookie recipe and the winner was always these guys, what they call BBFCCCC.

I finally got the opportunity to try the recipe this week since, you know, husband is on a diet and he doesn’t like cookies. We’ll come back to that.

The cookies were so simple. I appreciate any recipe that calls for you to melt butter because I rarely think far enough ahead to soften butter. I had them mixed and in the oven within 10 minutes.

I now see why they always won the great chocolate chip cookie debates. They are as perfect as chocolate chip cookies can get. You can’t tell from the picture but they really are huge. Bigger than my palm by quite a bit. They’re soft but the edges are still a little crisp. I didn’t have any semisweet chips so I did a mixture of dark and white which was awesome. I cannot wait to make them again.

The cookies were all gone within 24 hours. Yeah, so much for husband not liking cookies. And for the diet.

Best Big, Fat, Chewy Chocolate Chip Cookie

from AllRecipes


2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

I’ve had cinnamon swirl bread stuck in my head for weeks. I can’t tell you the last time I said some so I’m not sure why I was struck with the sudden need to make a loaf but I’m so glad I did.

This bread is perfection. The husband is on a diet but he’s been saving his calories to have a piece each day. The inside is soft and the crust is just crisp enough. Cinnamon, brown sugar, raisins – it’s a new favorite in this house. And bonus points for being bread machine friendly!

Cinnamon Swirl Bread

adapted from All Recipes


For the dough:
1/2 cup warm milk
2 tablespoons warm water
1 egg
2 tablespoons butter or margarine, softened
1/2 teaspoon salt
2 tablespoons cup sugar
2 1/2 cups bread flour
1 1/4 teaspoons active dry yeast
For the filling:
2 tablespoons butter or margarine, melted
1/3 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup raisins


  1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 10-in. x 8-in. rectangle. Brush with butter. Combine brown sugar, cinnamon, and raisins; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in greased 9-in. x 5-in. x 3-in. loaf pan. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pan to wire racks to cool completely.


I made 6, yes 6, king cakes this year. They were all hideous. I’m pretty sure I just wasn’t supposed to make them.

I wanted to make beautiful braided king cakes with bright sprinkles and then stand back and ooh and aah over how amazing I am (ha!). I started looking for king cake babies shortly after the new year. I mean, I’d assume the city that gave us Mardi Gras (true story) would be well stocked with babies. Nope. Hobby Lobby has had their Mardi Gras stuff out since before Thanksgiving but no babies.

I should’ve taken that as a sign and just given up on my king cake hopes.

So I wandered into a Mardi Gras warehouse one day where I finally found these freaky gold babies. And ended up with 30 of them. Because they wouldn’t just sell me one baby.

From there, everything else went wrong. My dough was sticky. They rose too much. The filling oozed out. The glaze didn’t stick because I was rushed and put it on right out of the oven. Or all of the above, like the one up top.

Next year! Next year I will make a beautiful king cake. I promise.