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Mostly Whole Wheat Challah
Ahhhh…TGIF. Almost. Before I breeze through the last day of the week, it’s time to make some serious bread.
Challah, that is.
Challah is too awesome to fly so much under the radar. It’s traditionally an egg bread made with white flour and sugar, kind of like brioche. It makes amazing French toast. There are also water versions, calling for no egg, as well as challahs filled with anything from raisins to chocolate chips.
And lately, whole wheat challah has begun to pop up in bakeries with more frequency, though it’s often put down by challah traditionalists, and who can blame them? Challah is an indulgence, a bread so good that spreading butter or jam on a slice can actually take away from the yeasty, fresh-out-of-the-oven perfection of the bread itself.
I was pretty hestitant to give the whole wheat thing a try. Why fix what ain’t broke? But in a world where whole grains are healthier and white bread is just an occasional indulgence, I wanted to have my challah and eat it too.
Squash Cheesecake Brownie Bars
If I had my way, everything would have brownie in it. Brownies are just…yeah. The best.
So when I entered a cooking contest (and won, brag brag brag) recently and the required ingredient was squash, I had to find out if I could work a brownie in there somewhere.
Result? This li’l guy.
Okay, I admit it sounds a bit unorthodox at first. Squash with chocolate?
But from the gods that brought us pumpkin and chocolate, this idea was born. If I could enjoy pumpkin bread with chocolate chips (yes yes yes), then couldn’t I make squash kinda taste like pumpkin and then go crazy?
And then, if that worked, could we get some cheesecake in there? Because the only thing better than a brownie is a cheesecake with brownies. Ask Ben and Jerry if you don’t believe me.
Peanut Butter Cheesecake Cookie Bars
Since this is my inaugural post, I’m going to start this relationship the way I want to continue it: honestly.
And to be downright truthful, I have to admit that when it comes to dessert, I have absolutely the highest threshold imaginable for sugar tolerance. When everyone else is saying things like, “Wow, that’s so rich. I can’t eat more than one bite,” I’m halfway through my second helping, feeling like I just don’t get it.
When is anything ever too decadent? Perhaps that explains my tendency to put a lot of EVERYTHING into my baking.
Contact Information
Questions? Comments? Please e-mail mir@justaboutbaked.com! I look forward to hearing from you.