Rising Again

Hello Blog World!! I am so happy to be back! My surgery went perfectly, although they did discover that I have arthritis at the age of 24, but other than that all is fine. I am now in my recovery stage. Today was the first day, in three weeks, that I was allowed to take my stiff-leg brace off. And boy does it feel good to bend (slighty) my knee!

As with todays' TWD, I feel like I am rising again, on my way back to my full potential. It's gonna take some time to be completely 100%, but like a good Kugelhopf (chosen by Yolanda of the All-purpose Girl), it's all about the waiting process! I don't think there couldn't have been a better chosen recipe to represent these last few weeks for me!

I must admit, I was a little nervous about making this recipe, not only because it had been a few weeks since I have even looked at my mixer, but also because of the dreaded word Y-E-A-S-T. As you may remember from the TWD Sticky Buns I was very apprehensive about a yeast recipe, because all of my previous attempts with yeast had failed. But I tell you, there's something about Dorie's recipes that always seem to work out. I now have two successful yeast baked recipes under my belt, and am slowly starting to warm up to the bubbly, fermenting little guy!

I wanted to switch up my Kugelhopf, maing it a little more suited for the fall season that has hit New Mexico like a shcokwave. So, I opted to used dried cranberries and white chocolate chips. And boy what a match. The sweet/tartness of the cranberries gave the perfect zing the the airy, buttery dough, and the scattered bite of white chocolate was a sweet, melty surprise. And who says you need a traditional Kugelhopf pan? I made half the dough in my Brooche molds, and the other half in a tube pan, and they worked perfectly. I can't wait to make this recipe again, but try different additions!

A Minor Leave of Absence

Dear Bloggers,

I just wanted to let you all know that I will be out of the blogging world for a week or two. I'm going into the hospital today to have knee surgery. After years of cheerleading, dancing and marathon running, my young 24 year old knees have finally given up on me, and need to be fixed. I hope to have a speedy recovery and should be back to blogging and baking within a few weeks!

Thanks for the support!
Stephanie

Light as Air

This has to be one of my favorite times of the year. Here in Albuquerque, if you look out your window just as the sun is rising, you'll notice jewel tones filling the sky. You'll hear roaring noises that are floating up above. You'll see people gathering on their porches, in their backyards, and in the street, all staring up at the sky. And for what? This...



The Albuquerque International Balloon Fiesta. This world renowned event brings balloonists from all over the world, with balloons of all shapes and sizes to this great city to participate in the World's Largest Balloon Fiesta. The event is a week and a half long and hosts regular Mass Ascentions, Balloon Glows, Special Shapes Rodeos and Glowdeos (Shaped Balloons that fly in the morning and glow at night), and Balloon Races (hundreds of balloon race into the park to grab envelopes off poles that are 15 ft in the air).



If you ever needed an excuse to travel to Albuquerque, this is it. People begin arriving at the park at 5 am and stay all day to see the over 800 balloons take flight. Of course, to get up that early, it requires a lot of coffee, well for me anyway. We woke up at 4:15 to get ready, and by 5:30 I had already had three cups of coffee. And what goes best with coffee?



Cranberry Pecan Biscotti of course! Which was this weeks TWD pick by Gretchen of Canela & Comino. Gretchen actually picked Lenox Almond Biscotti by Dorie, but I wanted to change out the nut and add some cranberries. I just think cranberries have such a "fall" feeling and I adore them in any type of cookie. These were so lite and crisp, and a perfect mate for my little coffee mug :)

No Time to Post

I am so sorry that I don't have time to post about TWD this week. It's is Balloon Fiesta time in Albuquerque, and that means we're up at 4:30 am, out to the balloon field by 5:15 and watching over 700 balloons take off until about 10:30 am. Then it's back home, sleep for a few hours and get back out to the field around 5:00 pm to watch the balloon glows.



I did have time to complete the Caramel Peanut Topped Brownie Cake, and was ecstatic that for the first time...Ever...I was able to successfully make caramel. I have had many failed attempts, and this was finally my break through moment!



I actually switched to pecans, because that was the only thing that I had on hand, and it turned out wonderfully. I took this lovely little cake to work and everybody about died. Which is always my goal when I bring something to work :)



Check out other TWD members and get the recipe from this week's recipe chooser Tammy of Wee Treats by Tammy, and make it at home, you'll die with one bit! (But of course you'll go to heaven!!)

Fall Harvest

Fall is defnitely making a statement here in New Mexico. While the temperature is still a little warm, many signs that fall is here are popping up all around. More and more balloons are filling the skies, which is an indication that Balloon Fiesta is taking flight next weekend. There are pumpkin patch signs popping up all around the city. Creepy ghosts and spooky bats are starting to crowd the porches in my community.



There's a chill to the morning air that takes your breath away, but in a weird way is a little bit comforting. The sun no longer shines past 7 at night, and the rays don't seem to be as scorthing as they once were. Cool breezes whisp through the leaf-filled trees, as a warning that the days off branch exposure are near.



Comforting aromas fill the kitchen. Comfort food is slowly making it's way to the nightly menu. Pumpkin puree cans are stocked in the pantry. Baked cinnamony aroma engulfs my body and sense like a warm blanket thats come to protect me from dreary days ahead.



That baked aroma is the heart warming, soul-soothing Pumpkin Pound Cake. I absolutely love pumpkin, especially in the fall. There's something about pumpkin that drowns all my sorrows and takes away all my fears, leaving me in a moment of sweet serenity. And with a moist and scrumptious cake like this, with a steaming cup of hot tea, it's hard not to completely loose yourself. I'm sad that fall is here, but am happy that pumpkin can rescue me at any time! This recipe was courtesy of Cooking Light.