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Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)

There are lots of stories to tell right now. But I don’t want to tell any of them. Reality does not suit me at the moment. Instead, I will tell you a different sort of story.

Something that gives me hope and joy lately is the little Writing Club that meets in my classroom each Thursday. One of my students, Aubrey, started this club of her own initiative. She plans lessons each week and leads a handful of her fellow students through creative writing exercises. Then they share what they’ve written and scamper off to their homes. Last week they created a superhero and wrote a story about him. Another week they listened to songs and wrote stories inspired by them.

The only week (so far) that I’ve been able to participate in the writing exercise was the first week. That week, they came up with a list of ten random words and then wrote a story with them. The words were:

                  persnickety                                    flummoxed

      flabbergasted

                        pumpernickel

cockroach                                    banana

                                    chapstick

      backpack            animal crackers                                                grocery

Here’s the story I came up with:

The sun was dying. I sat on the last patch of grass on the last hunk of dirt on the last chunk of Earth. Just me and the cockroach. I pulled out my chapstick and slathered it on my sunburned lips. For the millionth time since the war, I wished for a grocery store. I wasn’t persnickety, but the weevils I dug out of the moist earth each day for my meager meals were infinitely less satisfying than a plump banana, a pack of animal crackers, or a slice of freshly baked pumpernickel bread. I found myself thinking of my grandmother. I would never see her again. I would never see any of them again.

It was a Tuesday — not that that meant anything anymore — the 159th day since the end of the war, according to the notes I’d been keeping religiously on my arm with a sharpie I’d found in the bottom of my torn backpack. I was flabbergasted to see the sun rise over my tiny vestige of Earth. It was bright red, hot with the anger of death I recognized from my memory: I’d seen so many of the Frontier soldiers fall with that same anger, combusting in their hearts as their bodies combusted literally, smouldering in a spray of enemy fire. There’s only one thing that sun could mean: it was almost time.

I looked down at the cockroach, my only friend left in the world. I might have been imagining it, but he looked just as flummoxed as me at the sight of our dying star. I let him crawl up into my hand and held him, my tiny family, while the heat grew stronger and stronger. Soon it would become too much for us. Soon, my little friend would perish. Then finally, I, too, would be consumed: the last of the human race.

Apparently when given words such as banana, animal crackers, and chapstick, my first thought is doom and destruction. This reminds me of my 7th grade student who, while doing a word association with the word marigolds, first thought of the word “death.” I kid you not. That little girl is basically a younger version of me.

Anyway, since I don’t love any of my real-life stories right now (or at least, not at this particular point in their plot arch), I thought I’d share that one.

…And some stuffed mushrooms, which are much more cheerful. I think we need some cheer after all that. Well good news: these were basically the highlight of my week. They’re luxurious (cream! mushrooms! leeks! Gruyère!), indulgent, and altogether such a delicious, hearty way to start the day. The two forks may suggest that someone shared these with me, but I’m going to admit that I ate them both myself and was not sorry.

Now it’s your turn to tell a story. Write a mini-story using these 5 words: disco, poodle, tangerine, shallow, and rutabaga.

One year ago: Twice Baked Cranberry & Pancetta Sweet Potatoes with Balsamic Glaze
Two years ago: Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!
Three years ago: Majestic Imperial Fantabulous Sheet Cake o’ Love

Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)


Recipe by: Willow Bird Baking, inspired by Alexandra’s Kitchen
Yield: 2 servings

Who says you can’t have stuffed mushrooms for breakfast? These giant portobello mushroom caps are stuffed with a caramelized leek scramble and topped with melty Gruyère cheese.

Ingredients:
2 large portobello mushroom caps
2 tablespoons plus 2 teaspoons olive oil, divided
1-2 leeks
1/2 teaspoon kosher salt and few grinds pepper, divided
1 teaspoon minced shallots
1 tablespoon cream
1 tablespoon butter (Plugra or Kerrygold or another European brand is great if you have it)
1/4 cup grated Gruyère cheese (or Fontina, Swiss, Parmesan)
4 eggs

Directions:
Preheat the oven to 425 degrees F. Clean the leeks: Slice off the tough, dark green top and the root and discard. Slice the leek lengthwise down the middle. Then slice horizontally into thin half-moons. Fill a bowl with cold water and place the sliced leeks in it, separating the layers with your fingers and agitating them a bit in the water. Let these sit for 1-2 minutes until the dirt and sediment trapped in the leeks has settled to the bottom. Scoop the leeks off the top of the water with a slotted spoon and place them on a bed of paper towels to blot them almost dry. Elise over at Simply Recipes has a great photo tutorial of this step.

Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush the mushrooms with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon kosher salt and a couple of grinds of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape. After you remove the mushrooms, turn the oven down to 350 degrees F.

While roasting the mushrooms, preheat a large skillet over medium-low heat. Pour in 2 teaspoons of olive oil. When the oil shimmers, add minced shallots and sauté for 30 seconds until fragrant, stirring constantly. Add the leeks and toss them to coat with oil. Sauté until they start to brown, about 15 minutes, stirring occasionally. Remove them to a paper towel-lined plate to drain for a bit.

Whisk together the eggs, cream, 1/4 teaspoon kosher salt, and a few grinds pepper really well — until there’s no more gloppiness in the eggs. Turn the skillet up to medium and let it preheat for a bit. Heat 1 tablespoon butter in it (it should sizzle but not brown). Pour in the egg mixture and scramble until the eggs are just underdone (they should still appear wet.) Add in the leeks and scramble for another few seconds. The eggs should still have the soft just-undone look but not look quite wet anymore.

Spoon equal amounts of eggs onto each roasted mushroom cap. Top both stuffed mushrooms with grated Gruyère cheese. Place the stuffed mushrooms in the oven until the cheese is melted and the eggs are just done — just a few minutes. Remove from the oven, grind on a last grind of pepper, and serve immediately.

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Trashy Krispy Kreme Doughnut & Coffee Tiramisu

It was one of those long, hazy summer days of childhood: the ones with so much potential that nevertheless usually devolve into dangling oneself, dead-doornail-bored, from a creaky swingset. Not for me, though. I was holed up in my treehouse next to my immaculate play-kitchen, planning my brilliant invention.

For my genius plan, I would need dozens of new, clean foam meat trays. The ones dad threw in the trash while making chili would never do: I may have been an eccentric crackpot inventor, but I wasn’t heedless to the risk of e.coli.

On the next trip to the grocery store I timidly asked the man at the meat counter for trays “for a project” — thankfully he didn’t ask many questions — and left the store with a pile of pink foam boards.

To this day, I wonder why there was very little parental intervention at this point. Perhaps they assumed my “project” was some sort of harmless collage? A make-believe grocery store? A school assignment?

It was a hang glider. I was building a hang glider out of styrofoam meat trays. To jump off of buildings.

A HANG GLIDER, Y’ALL. Adult-me shakes her head in disbelief at 10-year-old-me, and is thankful to be alive.

It all started when I was playing with a foam meat tray I’d found. I know that it makes no sense for a child to be playing with a foam tray. I do not understand why this occurred. Maybe it’s the same reason babies eschew perfectly good toys to play with keys, or cats ignore billion dollar scratchy posts to play with bags.

Anyway, I noticed that it floated across the air with lovely aerodynamics. I imagined being tiny enough to float along with it. I imagined the tray itself being gigantic enough to hold my real weight. It occurred to me that while one foam tray wouldn’t hold me, dozens of foam trays might. Could I attach them together somehow to form a giant foam flying apparatus? Thus my ponderings became a mission.

You know those kids who want to tie hundreds of helium balloons together and fly, à la Up? I was basically the slightly-more-trashy, meat-tray version of those kids.

In some ways, I am now the slightly-more-trashy, meat-tray version of a creative adult. Did I just say that? Yes.

No matter how ill-advised an idea might be, if it excites me and I believe in it, I’ll go for it. This tiramisu, as you might have guessed, is an example of just that impulse. But hear me out: lots of people love doughnuts and coffee, right? This is basically that: sweet, glazed Krispy Kreme doughnuts with a fluffy coffee-flavored mousse and the zing of some rum for good measure. It’s rich, indulgent, and not too sweet — and a lot of fun to make.

Oh, and were you wondering how my hang glider worked out? Don’t worry. Apart from having wild and delusional schemes as a child, I also had quite the attention deficit. After stapling roughly 20 pink foam trays together, I got bored and threw the whole mess in the garbage. All’s well that ends with no broken bones?

What’s your favorite trashy indulgence? Discuss here or on my Facebook thread about the same topic.

One year ago: Hasselback Sweet Potatoes with Orange Rosemary Butter & Goat Cheese
Two years ago: Mini Apple Pies with Cheddar Crusts
Three years ago: Red Berry Pie

Trashy Krispy Kreme Doughnut & Coffee Tiramisu


Recipe by: Willow Bird Baking, based on this recipe
Yield: about 8 servings

If you love coffee and doughnuts, you’re going to love this “trashed up” tiramisu! This tiramisu does include raw eggs, and therefore probably should not be consumed by the elderly, folks with compromised immune systems, pregnant women, or young kids. Feel free to use pasteurized eggs, also, to minimize the risk.

Ingredients:
3 eggs, separated
7 tablespoons powdered sugar and 1 tablespoon powdered sugar, divided
1/4 cup chocolate malt powder (like Ovaltine)
1/2 cup espresso or strong coffee, divided
5 tablespoons and 2 tablespoons rum, divided (I might do Bailey’s next time; I’m not a huge rum fan)
1 pound Bel Gioso Tiramisu mascarpone cheese*
1 teaspoon vanilla extract
1 dozen Krispy Kreme doughnuts
cocoa powder mixed with chocolate malt powder for dusting
dark chocolate covered espresso beans and malted chocolate candies for garnish, optional
*I accidentally used Bel Gioso’s Tiramisu mascarpone instead of regular, so it already had a bit of coffee and sugar in it — you can use it, too, or add a tiny bit more coffee and sugar to your mixture.

Directions:
In a large bowl, beat 3 egg yolks, 7 tablespoons powdered sugar, 1/4 cup chocolate malt powder, 1 tablespoon espresso, and 5 tablespoons rum for a couple of minutes. Add the mascarpone cheese and vanilla extract and beat until well combined and fluffy, about 5 minutes.

In a separate (very clean) bowl, preferably with a stand mixer to spare your arm muscles, whisk 3 egg whites until foamy. Add 1 tablespoon powdered sugar and whip to stiff peaks. Stir about 1/3 of the egg white mixture into the egg yolk mixture to lighten it; then fold the rest of it in gently. Taste for flavor and add powdered sugar or vanilla if more is needed. Though you don’t want to be cloying, of course, you do want it to be sweet enough to counteract the bitterness of the espresso/rum mixture you’ll be dipping the doughnuts in.

Pour the rest of the espresso and rum into a flat dish. Dip one side of each doughnut in this mixture for just 5 seconds (so it doesn’t get soggy) before layering them, soaked side up, in a deep serving dish. Repeat, lining the entire bottom of the dish with doughnuts. Dollop about 1/3 to 1/2 (depending on how many layers you think you’ll be able to get in your dish) of the mascarpone mixture (called zabaglione) over the top and use an offset spatula to spread it into an even layer. Dust this with a mixture of cocoa powder and chocolate malt powder. Repeat layering dipped doughnuts, zabaglione, and a dusting of cocoa powder, ending with a layer of the zabaglione dusted with cocoa powder.

Chill at least one hour before serving. Dot with dark chocolate covered espresso beans and malted chocolate candies and serve. Eat within 36 hours or so, or things start to get soupy.

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Bailey’s Hazelnut Chocolate Tiramisu (and Photographing FOOD)

First off, let me just say that if I were a red-headed stepchild, I’d be annoyed with the world for making me into a symbol of awkwardness and ostracism. Red-headed stepchildren deserve love, too! They will hopefully forgive me when I say that photography has always been my red-headed stepchild.

In the food blogging world, there are definitely triple-threats — bloggers who are wonderful writers, chefs, and photographers — but they’re few and far between. More often, bloggers are fantastic in one of two of these arenas and are dragging the third along as best they can. Personally, I’m unabashedly a writer first, a baker second, and a somewhat reluctant photographer eighty-fifth.

It just doesn’t come naturally for me. I would never have thought to smash my food before photographing it. I would never have thought to take dark-and-moody photographs when everyone else was still going ga-ga over light-and-airy. I wouldn’t have realized how pretty light-and-airy could be to begin with!

Perhaps precisely because photography doesn’t come naturally to me, though, nothing thrills me like having taken a photo I’m proud of. To that end, I’ve done a lot of wrangling: timing my baking just right for nice daylight, struggling with huge light-bouncing foam boards, setting up tripods, climbing chairs and contorting myself into odd angles, and buying way too many oddling dishes and napkins at fancy stores where I could never afford a full set. The result has been worth it — slowly my photos have vastly improved:


photos from 2009 (left) and 2012

The camera I used did change from 2009 to 2012, though, so maybe you need a comparison of my early photo skills and later skills with the same point-and-shoot camera:


photos from 2009 (left) and 2011 (with same camera — hopefully you can still see a big difference!)

So. I can’t say I agree with those folks who say the camera you use doesn’t matter, because in terms of quality and resolution of your photos, it does. But I definitely think the skills you have matter a whole lot more — and even with a fantastic camera, unless you know a few basics, you won’t be taking great photos.

On my (somewhat frustrating) journey to better my photos, I did a lot of googling, a lot of reading, a lot of experimenting, and a lot of failing. I want to make it a whole lot easier for you. Well, actually, my amazing friend — and fantastic photographer — Taylor Mathis wants to. He created Photographing FOOD, a magazine packed with practical tips for how to make your food photos look as awesome as his.


…and his are definitely awesome — like these two from the first issue!

When Taylor showed me the magazine, I knew I wanted to pass it along to you. I hardly ever do sponsored posts because I just don’t find that many products compelling or unique (I mean, who cares what kind of molasses you use or what brand your mixing bowl is?), but if you love photography, this magazine is well worth the five bucks it costs per issue. So far there are issues on Window Lighting, Color & Camera, and Shooting at Night. I’ve seen all of them, and I kind of can’t believe he’s letting them go for so cheap — they’re filled with information and beautiful photos. In Issue 2 he even does a full comparison of 4 different camera types: camera phones, disposable cameras, point-and-shoots, and DSLRs.

I wish I’d had Photographing FOOD when I started working on my photos. As it is, I’m eager to learn more from it now. I wonder if he has any tips on how to keep a new cat out of your photographs?

Actually, Buckle was great with this tiramisu — mostly because I kept it high off the ground! This version of the beloved Italian dessert is traditional in that it uses raw eggs, coffee, alcohol, ladyfingers, and mascarpone. I put a twist on it, though, by using Bailey’s Hazelnut Liqueur instead of the typical Marsala wine, and adding in some chocolate between the layers. The result was fantastic (and perfect for St. Patrick’s Day.) I might have finished off the last forkfuls of it for breakfast this morning, straight out of the serving dish.

Do you enjoy photography?

One year ago: Tres Leches Coconut Cake Trifle
Two years ago: Bright, Fun Blackberry Trifle
Three years ago: Vegan Pumpkin Nut Bread

Bailey’s Hazelnut Chocolate Tiramisu


Recipe by: Willow Bird Baking, based on this recipe
Yield: about 8 servings

Tiramisu is a brilliant and moody concoction where soaked cookies serve as a vessel for strong coffee, alcohol, and chocolate. The result is a buzzy, boozy, rich dessert — made even more exciting here by substituting Bailey’s Hazelnut Liqueur for the traditional Marsala wine. This would be a perfect dessert for St. Patrick’s Day! This tiramisu does include raw eggs, and therefore probably should not be consumed by the elderly, folks with compromised immune systems, pregnant women, or young kids. Feel free to use pasteurized eggs, also, to minimize the risk.

Ingredients:
3 eggs, separated
6 tablespoons powdered sugar and 1 teaspoon powdered sugar, divided
1/2 cup espresso or strong coffee, divided
6 tablespoons and 4 tablespoons Bailey’s Hazelnut Liqueur, divided
1 pound Bel Gioso Tiramisu mascarpone cheese*
1 teaspoon vanilla extract
1 (7-ounce) package Ladyfingers
1/2 cup Ghirardelli 60% cacao chocolate chips, melted and cooled
cocoa powder for dusting
dark chocolate covered espresso beans for garnish, optional
*I accidentally used Bel Gioso’s Tiramisu mascarpone instead of regular, so it already had a bit of coffee and sugar in it — you can use it, too, or add a tiny bit more coffee and sugar to your mixture.

Directions:
In a large bowl, beat 3 egg yolks, 6 tablespoons powdered sugar, 1 tablespoon espresso, 6 tablespoons Bailey’s Hazelnut Liqueur for a couple of minutes until well combined and thickened. Add the mascarpone cheese and vanilla extract and beat until well combined and fluffy, about 5 minutes.

In a separate (very clean) bowl, preferably with a stand mixer to spare your arm muscles, whisk 3 egg whites until foamy. Add 1 teaspoon powdered sugar and whip to stiff peaks. Stir about 1/3 of the egg white mixture into the egg yolk mixture to lighten it; then fold the rest of it in gently. Taste for flavor.

Pour the rest of the espresso and Bailey’s into a flat dish. Dip one side of each Ladyfinger in this mixture for just 5 seconds (so it doesn’t get soggy) before layering them, soaked side up, in a deep serving dish. Repeat, lining the entire bottom of the dish with the cookies. Drizzle cooled melted chocolate all over the cookies. Dollop about 1/3 to 1/2 (depending on how many layers you think you’ll be able to get in your dish) of the mascarpone mixture (called zabaglione) over the top and use an offset spatula to spread it into an even layer. Dust this with cocoa powder. Repeat layering dipped cookies, melted chocolate, zabaglione, and a dusting of cocoa powder, ending with a layer of the zabaglione dusted with cocoa powder (I got 2 full layers of cookie/chocolate/zabaglione/cocoa powder before my cookies ran out, but it depends on the size of your serving dish.)

Chill at least one hour before serving. Dot with dark chocolate covered espresso beans and serve. Eat within 36 hours or so, or things start to get soupy.

Disclaimer: This is, as I mentioned, a sponsored post. I received compensation for reviewing the magazine and sharing it with you as well as three free issues. However, as you already know, I never share a thing with you that I don’t love, and I always give my honest opinion. Hope you enjoy it, too!

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Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)

This Coconut Almond Pull-Apart Bread is one of the best things I’ve ever eaten and I really want to spend a few paragraphs gushing about it.

But there’s no time to gush about it. BECAUSE CAT.

If you’re on Willow Bird Baking’s Facebook page (and if you’re not, you’re missing a lot of fun over there), you already know what I’m alluding to. But on the off chance you haven’t heard me crying from the rooftops of the interwebz: I GOT A CAT. CAT CAT CAT!

…introducing Huckle Buckle Beanstalk Ruble, also known as Buckle, also known as my new wittle smooshy-wooshy face.

He’s a buff colored, 11-pound, 1.5-year-old chunk of kitty love from the Charlotte Humane Society, and he’s made himself right at home in my apartment and in my heart.

Getting a cat has been on my mind for months, and I’ve scoured Petfinder and Humane Society websites for the perfect one. To be honest, though, I think all of my searching was in vain — because God dropped Buckle right into my lap.


Wonder how these photo shoots will go with kitty around? Hm.

My 6th graders and I take an annual field trip to the Humane Society to drop off the funds they raise by baking and selling dog treats. This year, given my months-long search, I knew the kitty room would hold a special attraction for me. I ended up cuddling a sweet gray kitten for much of the time there, but I knew he was someone else’s. In the first place, kittens get adopted very easily, so I felt compelled to adopt an adult cat. In the second place, the adult cats all had their adoption fees waived thanks to a donor’s generous gift to the Humane Society. Cost was definitely an obstacle for me since I have a steep a pet deposit at my apartment, so this seemed especially fortuitous.

I looked around a bit and saw a fat buff cat and an older orange cat I liked, but I wasn’t sure. I headed back on Saturday with Mike, though, and the buff cat not only purred just like one of Mike’s old cats, Motorboat, but he also seemed loving and laid back — perfect for introducing to Byrd! Before I knew what I was doing, I had him in a travel crate sitting in the adoption counselor’s office. I actually asked Mike, “What’s happening?! Are we doing this?!” Despite my months of research, it didn’t seem real.

There were so many doubts, but moment by moment since we walked in my apartment door together, Buckle has assuaged every one. He is just as sweet as a cupcake: a loving cuddlebug who seems to enjoy Byrd (and matches her coloring exactly, oddly enough!), catnip, and good scratching surfaces. I think the moment I felt the most sure about him was when I was lying in the floor earlier today watching him bat around a ball with Byrd. They were like two little buff colored peas in a pod.

Now that I’ve introduced you to my newest baby, maybe I can finally introduce you to this bread. I can’t really say enough about it: it’s got the most gorgeous, buttery, delicate flavor and texture. The glaze is rich and creamy and adds the perfect touch of decadence to the finished loaf. I think if I could pick one thing to eat for the rest of my life, this would be it. Did I mention it was really, really delicious?

Have you ever rescued a pet?

P.S. Please feel free to weigh in with any and all kitty advice, websites, etc.!

One year ago: Chocolate & Coconut Cream Pie Bars
Two years ago: Quick Rosemary, Fig, and Goat Cheese Tarts
Three years ago: Clementine Cake

Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)


Recipe by: Willow Bird Baking
Yield: 2.5 – 3 loaves

If you love pull-apart bread, you’re gonna fliiiip. This yeast dough recipe is (I firmly believe) the best tasting yeast bread recipe in existence. My family uses it for everything. And this filling (buttery coconut almond goodness) is the best filling in existence. Combine them in a tender loaf that ends up with the texture of cinnamon-roll-insides and douse them in a heavy coconut cream glaze and, well. Let’s just say you’ll need to keep coming back to this recipe!

Dough Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees F)
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking

Filling Ingredients:
2 sticks butter, melted
1/2 teaspoon coconut extract
7 ounces almond paste, grated or crumbled small
2 cups coconut
3/4 cup sugar

Glaze Ingredients:
1 cup powdered sugar
3/8 cup (6 tablespoons) heavy cream
1/4 teaspoon coconut extract
1/4 teaspoon almond extract

Directions:
Note on proofing: This yeast dough proofs overnight, gets shaped, and then the finished loaves proof for 2-3 more hours. Plan ahead for this amount of time.

Note on yield: I don’t recommend halving yeast recipes; instead, if you don’t want 2.5 or 3 loaves at once, consider freezing a loaf for later. The variation in the yield is the result of my error — I packed this recipe into 2 loaf pans and the loaves were so squished that they were hard to get baked completely. So in this recipe, I tell you not to oversquish — once your loaf pans are pleasantly stuffed, put the overflow dough into another loaf pan (mini or regular, however much extra you have) to bake. This way the loaves will bake correctly.

Note on freezing: To freeze an unbaked loaf, just wrap it well before the second rise and freeze it. Once frozen, pop it out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake it, stick it back in a greased pan, thaw it in the fridge overnight, proof for the instructed amount of time, and bake like usual.

Make the dough: Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof overnight in the fridge.

Shape and bake pull-apart bread: Grease three 9 x 5 x 3-inch loaf pans and set aside. Melt the 2 sticks of butter in a microwave safe bowl and stir in coconut extract. In another bowl, mix together the grated almond paste, coconut, and sugar. Set these aside.

Gently cut the dough in thirds to work with. Flour a large work surface and turn your dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking and using more flour as needed. If it seems to be snapping back, cover it with a damp towel and let it rest for 5 minutes before continuing.

Spread about a third of the melted butter over the rectangle of dough. Then sprinkle about a third of the coconut/almond paste/sugar mixture over the top, patting it down to ensure it mostly sticks. Don’t skimp on the edges.

With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I’d use a pizza cutter or bench scraper). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in (if it seems like you’re having to squish your layers too much to fit them all, don’t be afraid to leave a little out — it feels like a waste, but you don’t want an underdone loaf because you overpacked. Maybe you could make a baby loaf with the extra.) Repeat this rolling, filling, and cutting process with the other two portions of dough. Cover the loaf pans with clean, damp cloths and place them in a warm place for 2-3 hours to almost double in size.

After dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). Place the loaves in the center of the oven and bake for 35-45 minutes until dark golden brown on top (if you take them out at light golden brown, they’re liable to be raw in the middle, so let them get good and dark. If they doesn’t feel done in the middle when you poke them but they’re getting too dark, cover them with foil). Cool for 20-30 minutes on a cooling rack in the loaf pans while you make the glaze.

Make the Coconut Cream Glaze: Whisk together cream, powdered sugar, and extracts until smooth. Drizzle on warm loaves, reserving extra to serve on the side. Serve warm slices of loaf with berries of your choice.

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Key Lime Pie Cheesecake with Sky-High Meringue

Feet.

It occurred to me, lying in corpse pose and trying to slow the hamster wheel of my thoughts, that my yoga teacher probably touches hundreds of feet each week. Every breath in and breath out, I heard her move to the next mat and take up the next pair of feet.

Before long, the creak of the floorboards that joined with sound of my rhythmic breathing was in front of my own mat. I felt my own feet lifted, gently squeezed, swayed from side to side to loosen my tense hips, pulled into alignment, and set down again. I smiled, like I always do, and wondered if she knew this was my favorite part of her class. Probably. It’s probably everyone’s favorite part.

But is it hers? Touching all those feet, sweaty from practice, rough with callouses? I wondered, like I often do, if she had hand sanitizer waiting in her purse to apply as soon as the last person left, taking with them the last risk of offending anyone. But something about the way she sincerely thanked us for practicing with her made me think that serving us in this way was something she counted as an honor.

That’s when I started thinking about Jesus.

Jesus also knelt to nurture someone’s feet. The night before He knew He would be killed, He took a moment to wash His disciples’ feet. This has always seemed to me a very tender and sacrificial act of love. The man who was fully king of all the world was also fully servant of all the world — by choice.

Jesus later reveals His mindset to the disciples, saying, “Do you know what I have done to you? You call Me Teacher and Lord; and you are right, for so I am. If I then, the Lord and the Teacher, washed your feet, you also ought to wash one another’s feet.”

I want to be like Jesus. So far, though, I’ve always been like Peter. When Jesus knelt to wash Peter’s feet, Peter tried to demonstrate his love for Christ by refusing to let Him do so, perhaps thinking he was protecting Jesus from an act of debasement. But Jesus corrected him, saying, “If I do not wash you, you have no part with Me.”

Peter wasn’t a bad person; he was just trying to worship. I get it. In fact, I see myself in him so clearly. Just like Peter trying to serve or honor Jesus in a misguided way, sometimes I try to serve by controlling, organizing, and managing. I take charge of my acts of service so that they fulfill my own expectations instead of humbly listening to what God’s expectations are for me.

I still remember once in college when, to model service, a small group of Christians met together to wash each others’ feet. I had it all planned in my head: whose feet I wanted to wash, how I wanted to serve. Before the event even really started, I was on my knees getting ready to dip my washcloth in the water. But it turns out the organizers had an agenda for the event and by taking charge of how I wanted it to look, I was jumping the gun. Typical.

I wasn’t trying to be more holy than anyone else, and I wasn’t putting on a show — I was just trying to worship, like Peter. I just went about it the wrong way. Some people might need to step up to serve, but I sometimes need to sit back, let go, and listen. I can’t count how many times in my live I’ve been ready to take charge when God was telling me to surrender, to rest.

That humility is what washing feet — or even my post-yoga foot massage — is all about. Subordinating your impulses and desires to someone who, for that time, you’re putting ahead of yourself. Subordinating yourself so much, in fact, that you will take one of basest parts of their body, their lowly feet, in your hands.

I bet my yoga teacher touches hundreds of feet each week. I also think she probably treasures every pair.

One way I was excited to get to serve some awesome friends of mine recently is by making them this Key Lime Pie Cheesecake. My friend Steven loves key lime, so I made a creamy, plain cheesecake with a tangy, traditional key lime pie custard on top. The whole thing sits in a graham cracker crust and is topped with a huge traditional meringue. I had to prove I could do a meringue after, ahem, previous mishaps. This Key Lime Pie Cheesecake is definitely on the tangy side, so you may want to cut down on the key lime juice if you like a sweeter pie, but it struck the perfect note to me. I hope you have someone in mind to serve it to.

How have you served recently? How could you serve someone soon?

One year ago: Poppy Seed Ham & Swiss Slider Melts
Two years ago: Quick Rosemary, Fig, and Goat Cheese Tarts
Three years ago: Clementine Cake

Key Lime Pie Cheesecake with Sky-High Meringue


Recipe by: Willow Bird Baking, using Nellie & Joe’s Key Lime Pie filling recipe and this meringue.
Yield: 10 servings

Do you like cheesecakey or custardy key lime pie? No matter what your answer is, this recipe will satisfy your craving — because it combines both textures! A creamy cheesecake is topped with a tangy layer of key lime custard and then a traditional meringue. If you don’t want to make a meringue (or if you’re making this on a humid day, when meringues typically don’t fare well), feel free to top this pretty cheesecake with freshly whipped cream.

Cheesecake Ingredients:
2 1/2 cups graham cracker crumbs
7 tablespoons unsalted butter
3 (8 ounce) packages cream cheese, at room temperature
1 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs

Key Lime Pie Ingredients:
1 (14-ounce) can sweetened condensed milk
3 egg yolks (save the whites for the meringue)
1/2 cup of key lime juice (about 20 key limes)
1 tablespoon grated lime zest (for decorating)
lime slices (for decorating)

Meringue Ingredients:
1/2 cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 teaspoon vanilla extract
6 tablespoons white sugar

Directions:
Notes: Cheesecakes are simple and super customizable. New to cheesecake making? Watch my 6 minute Cheesecake Video Tutorial for visual assistance! This recipe can be divided up over several days — you can make the cheesecake one day, the key lime layer the next, and the meringue on the day you’re ready to serve. Try to start a few days early, because the key lime layer’s flavor is perfect after chilling for a couple of days.

Make the cheesecake: Preheat the oven to 350 degrees F. Lightly grease a springform cheesecake pan. Combine the graham cracker crumbs and melted butter in a small bowl. Toss with a fork to moisten all of the crumbs. Using a flat-sided glass, press into an even layer covering the bottom and sides of your cheesecake pan (you want it to be tall —- try to get to about 2.5 inches high — and thin). Freeze the crust until the filling is ready.

In a large bowl, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition. Pour the filling into your crust very carefully, smoothing the top out.

Bake until the center moves only very slightly when the pan is lightly shaken (about 45 minutes). Check while baking periodically and put a pie shield (or strips of foil) around the top of your pan to protect the crust edges if they’re getting too dark. Just don’t let the shield/foil touch the crust — it’s delicate and might crumble. When you pull the cheesecake out, you can use a sharp knife to score a circle around the top of the cheesecake about an inch inside the crust so that as it cools and chills/sinks, it won’t pull the crust in too much. Don’t worry if it’s pretty, because you won’t be able to see it in the finished product! Let cheesecake cool on a wire rack while you prepare key lime filling. Keep oven preheated.

To make the key lime pie filling: Blend together the milk, egg yolks, and lime juice until smooth before pouring the filling onto your cheesecake. Bake at 350 degrees F for about 15 minutes, keeping the crust shielded with foil. Let cool for about 10 minutes before chilling the cheesecake overnight — or two if you have the time; the flavor really matures and mellows with time. I left mine tented with foil instead of covered tightly with plastic wrap to avoid condensation that would affect the meringue.

Make meringue topping: Preheat oven to 350 degrees F. Stir water, 2 tablespoons sugar, and cornstarch over low heat in a saucepan for around 10 minutes, stirring constantly. Remove from the heat and set aside.

In the very clean bowl of an electric stand mixer (I honestly wouldn’t attempt a meringue with a hand mixer), combine egg whites, cream of tartar, and salt. Whisk until mixture is foamy. Add vanilla and then gradually add the 6 tablespoons of sugar while whisking on medium-high speed. When the egg whites have soft peaks, very gradually drizzle in the cornstarch mixture (while still beating). Turn the mixer to high and beat the meringue to stiff peaks. The meringue should hold clear, firm peaks when you lift it with a spoon or with the whisk.

Very gently pile it onto your cheesecake, spreading it to the sides to seal it to the crust. Take a big glob of meringue and touch it to the top of the meringue on your cheesecake and pull away to form a “spike.” Continue doing this all around the top of the cake. Brown the meringue in the preheated oven. Sprinkle the cake with lime zest. You can also use thin slices of lime to garnish the cake. Serve the day you make the meringue for best results, or store tented in the fridge for no more than 1-2 days (the meringue will fall slightly with each day, but mine held up quite well!)

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