Layers of prosciutto, mozzarella and arugula with balsamic and mayo-laced dressings.
I love our nation’s capitol.
I love what it stands for- liberty, justice, freedom. I love the majestic beauty of its stately buildings and ornate architecture. And I loved the food.
The last time I visited Washington, D.C. I was a sophomore in college. Which meant I was on a sophomore in college’s budget, and with a sophomore in college’s interest in museums, restaurants, and national history. For me, that meant little-to-none in each of the aforementioned categories. Also, to be fair, at that time a salesperson with a red cart selling lukewarm hotdogs and day-old popcorn qualified as a food truck.
Wow, how things have changed. In fact, I would venture to say that I ate better in Washington D.C. than I did on my most recent visit to New York City. Washington’s food scene is highly underrated, and with the plethora of tastes I experienced- from blueberry buckwheat pancakes to a politically-motivated turkey burger, to decadent bacio gelato and Milky Way malt milkshakes- it was well worth the trip. In fact, I am already planning my next visit- even if all I get next time are these macaroons.
Here are some of my favorite stops. And when I say favorite, I mean, you must visit them or I will be offended. And trust me, I will know if you don’t.
Peanut butter and jelly, mocha, and dark chocolate macaroons that will change your opinion of what to choose for dessert (in that order) at The Sweet Lobby.Not only were these squash exciting because they meant fall was almost here, Eastern Market was the most beautiful produce fair I have ever seen.
This homemade pop tart was filled with peanut butter and topped with salty bacon. And no, it is not a figment of your wildest dreams; it really happened. I ate one here.I have never had rapini on pizza until 2Amy’s. It was so good- and the fresh hot peppers didn’t hurt either.This was the best gelato I have EVER HAD outside of the one time I went to Italy and ate it every day. In fact, the reason this photo is so fuzzy is because I was so excited to eat it I rushed the picture and don’t remember what happened next.
In conclusion, your D.C. eats cheat sheet:
1. For a great burger: Good Stuff Eatery. I had the Michelle O’Bama turkey burger. Please do not mistake my support for the burger named after her and my political support. That burger was simply evidence that good food doesn’t have to have a political affiliation. Also, please order a Milky Way malt while you are there; the butterscotch and fudge ribbons down the side of your glass will make it all the more fun.
2. For a great dessert- See the above pictured gelato. If you have ever had Italian gelato, this will bring you back to the moment you first tasted it (I think I heard an Italian choir singing in the background). If you haven’t, it is worth a trip to experience what gelato made from local produce and grass-fed cows tastes like.
3. For a great family-style meal: Founding Farmer’s. Unfortunately, my steak with chimichurri sauce, side of spinach enchiladas and goat cheese and butter-roasted corn’s photo didn’t do the meal justice.
4. For a great start to your day: blueberry buckwheat pancakes at Market Lunch (Eastern Hill). Trust me, waiting in line will only make the food taste better.
5. For a great mid-day sugar high: Baked and Wired or The Sweet Lobby. The macaroons at the Sweet Lobby will literally knock your socks off- the texture is absolutely perfect. And the iced coffee at Baked and Wired was sweet and smooth- just how it should be.
Warning: Do not consume this by sticking a large spoon in it, wondering if it’s spicy, and choosing to swallow.
I am addicted to hot sauce. In an “I can’t get enough, I don’t care if this burns a whole in my stomach” kind of way.
My daily cravings are to the point now that I can no longer eat certain foods without it. Namely, pizza, eggs, and anything that has a remote association with a burrito- including their little sister taco and their cousin nacho(s).
In my beginning stages as a hot sauce consumer, I had little understanding of spending hot sauce wisely. Just wildly shaking the liquid over food- no matter the brand, type, or ratio of sauce-to-substance-was my preferred method. But as my spicy palette developed, I realized that there was an art to the hot sauce shake- and to which brands worked best where.
And because I hope that you too will join me in loving hot sauce, I have compiled a list of my top 5 favorite hot sauces and their perfect mates.
5. Thai spicy noodles, fried rice, black beans, soups- Sriracha (Also known as “Rooster Sauce”)
Extra tip: Please combine Sriracha with mayonnaise and dip french fries in it. You will not regret it.
This brings me to what can only be described as an epiphany in my hot sauce journey. In a recent issue of my favorite foodie magazine, I came across a recipe for homemade hot sauce. “WHAT!” (me almost jumping out of my chair). “I CANT MAKE THIS AT HOME?!!”””
Why this thought never struck me probably had something to do with the fact that whenever I eat something delicious covered in hot sauce I tend to loose track of space and time.
So I meandered down to the farmer’s market, picked up some green peppers that a very nice farmer selling them told me were “perrty spici” and went to work. I wish I could remember the names of these peppers, because they were delicious and original and had a powerful bite- but like any good writer, I made a note in my mind to write down the name of them when I got home and promptly forgot.
When in doubt, seed-it-out. (This helps down-scale the spiciness.)
I followed the recipe exactly (Well, sort-of. Do you own a fine-mesh sieve? Who owns a fine-mesh sieve? What even is a fine-mesh sieve?) I let the peppers spend a day fermenting in a Ball jar. Then I added vinegar and let them marinate in the jar some more. Six days later, voila! My own hot sauce! Well, it actually turned out more like pureed hot pepper sauce. Because I do not own the previously mentioned fine-mesh sieve, seeds and larger bits stayed in my jar. I think they added character.
You know what? Maybe it was the week-long effort clouding my vision, but mine tasted pretty good: spicy and acidic, with a sweet kick towards the finish. It wasn’t nearly as good as Cholula, Sriracha, or Frank’s, and not quite as green as the sauce picture I saw in the article.
But would I do try making it again? Maybe. And next time I would remember the name of the peppers.
WHAT YOU NEED
1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar
WHAT YOU DO
Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes. I believe I let mine sit for six days.)
Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) DO AHEAD:Can be made up to 4 months ahead. Keep refrigerated.
Joe Patti’s is technically in Pensacola; but it was so wonderful, it felt like it was in Alabama.
A week spent at the beach is one of the joys of summer.
Especially when it is over 100 degrees in every other city in Alabama. But-in this oasis, at the beach- the breeze from the bay makes it feel at least like 80. And that, in the middle of a sweltering July summer, is a gift my friends.
Also a gift is the chance to spend time with my sweet family and eat local seafood. Below is my visual history of the best places to eat- and kill a crab- in the true home of the South’s finest, Orange Beach.
These pickles are cornmeal-encrusted and fried to golden crispness. This is one of those things that you must-eat-and-will-thank-me-(profusely)-later for.Shrimp in a honey truffle glaze alongside haricot verts and creamy parmesan risotto.These beauties were caught in old-school crab traps and boiled at the most happening beach house on the bay. (Alliteration, what?)
And just for fun, because texting and driving officially became illegal in my home state, I thought this sign was hilarious.
If you ever see a lobster wearing a bib waving silverware at you, run in the opposite direction.
I don’t like to put periods on titles, but the above statement is so true it can be boiled down to mathematical science.
Baking+blueberries/strawberries/and/or chocolate= Love on a (pie) Plate.
Even the word “pie” is mathematical (insert two lines with a wavy line above them here).*
One plus one plus one equals three pies! Now where is the fourth…
Saturday, I had the awesome privilege to be a part of my church’s Serve Day. This meant that people at each of our campuses decided on the things they could do to show people love and meet their needs. That’s the funny thing about people who love to cook- to them, the best way to serve someone is to literally serve someone something, on a plate.
Not getting to taste these was an act of love in itself. Because no matter how hard I tried to convince myself, it really wasn’t sanitary to stick my spoon into someone else’s pie.
I would go so far as to encourage you to do the same this week. Find someone, show them some love, and bake them a pie- any flavor will do. And make sure when you deliver it you sit for a while; maybe they’ll end up sharing some with you.
This is more of an artistic interpretation of a top crust.
*I was never good at math so I am really not sure the above formula makes sense. Also, my beautiful sister and I have debated for years wether we would consider ourselves “Team Pie” or “Team Cake.” She is “Team Pie” and so I hope she reads this post. Be proud, team pie members!
This pie was genius because it forms it’s own crispy-yet-chewy crust.
My Sunday began with the largest tomato I have ever seen (posted above).
And that got me thinking. Fresh tomatoes are one of summer’s finest blessings. And when that perfect, succulent tomato meets icy lettuce, pan-fried, uncured bacon, mayonnaise and crunchy toast- bliss.
It was high time for a BLT.
When selecting your ingredients for a B.L.T. (for those of you unschooled in food acronyms, this stands for Bacon, Lettuce, and Tomato placed upon each other in a sandwich), please, please, please do not skimp on ingredients. For me, that means using the fancy bacon (which also implies not purchasing the brand that builds hot dog vehicles); fresh, homegrown tomatoes purchased from your farmer’s market or picked from your garden; and quality lettuce. I used spring mix here because I like the mix of spiciness you get from that mix of greens. But iceberg would do just fine.
Oh, and please put mayonnaise on your BLT. If you do not like mayonnaise, you are allowed to use mustard. My great friend and fellow blogger Melissa loves mustard, and so she uses that. I will allow her this because I tried it and it is delicious. But to my credit, I did have a mayonnaise base:)
And the best thing about a BLT is the first bite. The tomato juice sweetly oozes- the salty bacon crumbles, and the toasty bread supports it all in one fell, mayonnaise-laced swoop.
It’s a beautiful moment, biting into a BLT. And, we didn’t even have to turn on the oven.
My friend Melissa and I prepped to chow down.I think tomatoes are God’s proof that He loves us and wants us to be happy.This photo was hard to take because this BLT was waiting for me to eat it.
Wednesday, the thermometer in my car read 112 degrees.
ONE HUNDRED AND TWELVE DEGREES.
Where I am from, to say it is hot is an understatement. It is hooooootttttt. Or, as most people put it- “The fall is a Southerners reward for surviving the summer.”
Needless to say, turning on my oven sounds less than appealing. However, due to a time crunch and emphatic promise to my Southern mama that I would bake something for the Fourth of July barbeque, I had to come up with something. After a brief flip through my all-time favorite dessert cookbook, I decided on vanilla shortbread cookies. They were light, buttery- and a perfect pairing for my mom’s homemade peach ice cream (the recipe which, as of now, remains undisclosed. Some things you have to just keep in the family.)
So turn on your oven, stick your head in the freezer, and pray that fall comes quickly. In the meantime, enjoy these delicious cookies that are an ode to both the brightness of summer, and the hope that cool breezes will come quickly!
1 cup unsalted butter (this recipe calls for European-style, but I was in a pinch so just used Land o’Lakes unsalted, my personal favorite), room temperature
1 teaspoon vanilla extract
What to Do:
Sift flour, 3/4 cup powdered sugar, cornstarch, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in granulated sugar and vanilla. Stir in dry ingredients in 3 additions, mixing until just blended each time. Gather dough into ball; divide in half. Roll each half into 6-inch-long log; wrap each log in plastic wrap and refrigerate at least 2 hours or overnight (I left mine in the fridge overnight.).
Position racks in top third and center of oven; preheat to 325°F. Cut each log crosswise into 1/3-inch-thick slices. Arrange slices on 2 heavy large baking sheets, spacing 1/2 inch apart (cookies will spread very little). Bake cookies 9 minutes. Reverse baking sheets; bake just until cookies turn golden brown at edges, about 9 minutes longer. Cool cookies on sheets 1 minute. Using thin metal spatula, transfer cookies to racks; cool.
Optional blueberry glaze
1 1/2 cups powdered sugar
3 1/2 tablespoons cranberry blueberry juice
1 teaspoon vanilla extract
What to Do:
Put all ingredients in a bowl and whisk until all lumps are gone and it is the consistency is of a thin glaze (or in other words, it should be a bit thicker than what glue feels like). Feel free to dip the cookies in the glaze or drizzle the glaze over them for a pretty presentation.
Also, I couldn’t resist showing you what my brother’s Fourth of July plate looked like. And before you ask, no he did not partake in any side items.
This is what happens when a 20-year-old male goes on a meat spree.The cookies cool down by a pool of peach ice cream.
And I crave beauty. As much as chocolate, Cheez-Its, and (insert-chewy-candy-here).
Luckily I am surrounded by incredibly Creative people on a daily basis. In fact, my friend Todd Helzer has a fantastic design eye and started his own photography/design business. So, I begged, pleaded, and convinced him to take photos of my food (Ok, this is not true. Todd is such a great person that he volunteered to do this for me.) I also promised in return for his help all of the leftovers from the shoot he and his wife Amy could take home in a baggie. We had a deal.
This is where the hard part comes in. I love to cook. I love cooking-inspired bookmarks, cookbooks, and (insert sigh) Pinterest. Here-in was my dilemma. How was I going to boil down years’ worth of great recipes into one single photo? What was my “look?” I can’t even decide on a definite way to wear my hair. So, I have experienced the most bittersweet editing process of my life over the past seven days. The internal dialogue went something like this.
“Could I make a chocolate cake ahead of time? What about the icing? Will it look weird sitting out? What if it gets lumpy? Yes, I should feature the sweet potato biscuits- but what about powdered sugar on top? Is that too much white? Oh, and I love Mexican food. Salsa? Noo, too much red- cilantro-I like basil- what about Italian food? Ohhh what if Mario Batali finds this photo and loves it? Asks me to design a whole new line of kitchen clogs? I must eat at Eatily!”
And so on. You see where this is going.
And this is why I need people to reign me in. Shout out to the hubs!
Anyway, I managed to reign myself in and stick to the things/foods that I know and love. The ones that make me feel good, pack a punch of color, and make life a bit brighter. Long story short, LuvCooks is about to get, like we say in the South, “a whole new” look. A change that, despite my overzealous food mania, will be a move in a simpler- and more beautiful- direction.
Insert teaser photos here!
Todd, aka photographer extrodinaire, captures the look.Todd’s lovely wife Amy was the best photo assistant/reflection-creator ever!
A sticky, lumpy orange mass had attached itself to my cutting board. Flour was smeared on my fingertips and was causing everything I touched to stick to them, including the bag of flour I was desperately trying to pour more of onto my board. The scene from Christmas Vacation where Clark Griswold fought with tree sap and lost flashed in my mind, and I began to feel the panic rise in my chest.
“Please Lord,” I prayed. “Please salvage these biscuits.”
Truthfully, the reason why these biscuits meant so much to me was because I was born, raised, and still live in the South. Around here there in an expectation- no, unwritten rule- that if you are Southern, then you can make biscuits. They are on the same table as staples like black-eyed peas and fried okra. They are what you eat for breakfast, lunch, and dinner. I had them with the ham station at my wedding reception. And I felt like NOT being able to make them somehow disqualified me from my heritage, and how I was raised.
Real heavy, real fast. Hope returns!
Anyway, and while we are being brutally honest, this recipe I attempted was not for drop biscuits. It was for fluffy sweet potato biscuits. What resulted was what happens when you can’t make fluffy biscuits. (Side note: I added too much liquid to the dough. My brilliant sister helped me solve this one. If you choose to make regular biscuits instead of drop biscuits, just make sure you are light-handed with the milk. You should have a sturdy, sugar cookie-like dough, not a wet one.) But for me, this is what the dough became. And you know what? They were delicious.
What I uncovered with this recipe is that actually, I don’t think it mattered that I made a mess. They were light, rich, and slightly sweet with a buttery crumb. And with a bit of powdered sugar on top, I would be proud to serve them at any Southern luncheon-or table.
So join me in what might be the first recipe I have posted that you really can’t mess up. If you are like me, then you might make lots of mistakes in your kitchen. But sometimes mistakes can be our greatest cooking triumphs. That is the beauty of cooking- it turns lemons into lemonade, plain milk and eggs into ice cream, and biscuit dough into, well, drop biscuits.
Especially when it involves food and visiting my sister.
I am a bit obsessed with the idea of a perfect trip. My heart palpitates at the thought of missing that special something that all of the locals know about; I get sweaty palms when I think about NOT going to the local farmer’s market or trying every single flavor of organic goat cheese; I get chills thinking about all the fun we could have if we would just stay on schedule!
However, not everyone is like me. This past weekend I got to spend two glorious days with my very own sister (whose nickname(s) will not be announced on this blog due to the fact that I am trying to be a good person, but could be listed if said person was to blackmail the other person with how many cupcakes and kettle corn I ate on Saturday night). Because she is so nice, she allowed me to cart us around to every place my heart desired (ok, planned to visit). As you know, girls do have to eat, so it was our privilege to combine this eating adventure with blog research. Which had to, of course, include mandatory restaurant visits.
Friday night was Cafe 4– a hip, beautiful, wood-hewn establishment with a fantastic menu. For our appetizer, we had parmesan-truffle fries with truffle aoili. Needless to say, this kicked our weekend-of-eating off to a glorious start.
I love the one glorious french fry, proudly standing tall at the top of this photo. We all should be so excited to be that delicious.
The next morning was a buttery, chocolate croissant and cafe au lait at The French Market Creperie and then on to the Knoxville Farmer’s Market, which included medieval swordsmanship, corn dogs, kettle corn, and milk shots. You can probably guess which of the above events got most of our attention.
This made me want to go to France. ASAP.
Next was lunch at Tomato Head, a vegan foodie’s dream. I had the “Roger Roger”- a layering of hummus, fresh spinach, baked tofu, banana, red, and green peppers, green olives, and montery jack cheese. It was delicious and light- perfect for hte 80+ degree heat. And did I mention my sister’s AC broke on Friday night? Whole other story.
I have never had good tofu until this sandwich. Thank you Tomato Head.
Dinner was Sergeant Pepperoni’s. This was the best pizza I have had in a long time, and a perfect ending after a day of hard exercise (walking) and heat (ok, some of you probably don’t sympahthize here). The “Pop-Eye”
(I am sensing a spinach theme…):
Spinach, bacon, pepperoni, cheese, and garlic. Salty perfection.
Finally, after a much deserved rest period, Magpies Bakery cupcakes for dessert. I will not tell you how many total of these I ate, but they were mini’s so it doesn’t really count. I think it just added up to one normal cupcake. Right. Anyway, the flavor of the week was “banana puddin’,” but the chocolate apricot-a rich and creamy chocolate cake with a tart apricot filling-was mouthwateringly wonderful.
A sampling of the cupcakes that were consumed. There may or may not already be one missing from that container.
I hope that you too will be able to visit and enjoy all of the food and culture in Knoxville, TN. And I’d love to hear about it in a post or two…or three (well, at least as many posts as cupcakes as I ate).
This is what little cinnamon rolls everywhere dream of growing up to be.
It’s all about balance.
Yes, I know- posting a picture of this buttery-brown-cinnamon goodness does not make one think of nutritional balance per-say (Or, if you are like me, you think- “Sure, this is healthy! It has cinnamon!”). Yet, this recipe is really about that idea. Balancing the time it takes to let the dough rise and deflate; browning the butter until it reaches it’s peak temperature; balancing the stacks of tasty sweet dough on top of one another and slicing through them, then piling them neatly in your 9 X 3 loaf pan.
And, let’s be real- THIS BREAD IS THE MOST DELICIOUS CINNAMON BREAD YOU MIGHT HAVE EVER TASTED. It tastes like what a cinnamon roll dreams of when joining with other cinnamon rolls to form a team of something greater than itself. All with a hint of nutmeg.
Also, before we move forward, let me warn you. The delicious aroma that will waft from your oven when this bread is about 15 mintues away from being done is the most aggresively inticing smell you can fathom. It will take you to a faraway place very similar to what I believe heaven will be like. And here is where you are at risk of loosing all self-control. Because your stomach wants you to swing open the door of your oven, throw caution to the wind, and slice right into it. If this happens to you, please do not do this. I repeat, do not do this. A.) Your dough will deceive you and will not be all the way cooked through and B.) there is no one to blame but the ellusive smell-fantom that every cook understands but chooses not to acknowledge when it forces them to take things out of the oven prematurely.
Confession: I have given in to this many times.
It’s sort of like waiting for brownies to cool- you know you should, but you don’t. But please do here, because unlike brownies, yeast dough actually needs to set to be at it’s most balanced and delicious.
Since we have that settled, I suggest you clear your schedule and come along for this wonderful baking journey. Now to find my stretchy pants…
Mad props to Joy the Baker for this recipe. I came across this a while ago and could not stop thinking about it until it was made! Find a link to it here.
You will need:
For the Dough:
2 3/4 cups all-purpose flour plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned
You will:
In a large mixing bowl (I used the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
Whisk together eggs and set aside.
In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. (I think mine rested for about a minute.)
Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. (Ok, this is where my biceps started to really burn.) Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes (This is where they plum wore out and I quit stirring. Joy probably has much stronger arms and bigger baking chops than me. Go sister-friend.) The mixture will be sticky. (Mine definitely was.) That’s just right. (I think your’s will be great!)
Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. (I don’t know how people could wait overnight on this one! If you do, mad props to you too for your Katniss Everdeen-like patience.)
The flour waits for the dough.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. (A tip I learned when browning butter: use a pastry brush, the same one you will use in a bit, to scrape the yummy brown pieces from the bottom of the pan so they don’t burn.) Set aside. Grease and flour a 9x5x3-inch loaf pan. (I used cooking spray.) Set that aside too.
The dough waits for the butter and cinnamon and sugar.
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
The dough waits for itself to rise.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. (This is where you have to make every effort to avoid the Jedi-mind tricks your nose will play on you, as mentioned previously. Make sure it is dark brown when it comes out of the oven. I promise it is worth it!)
Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea. Enjoy!
The gorgeous layers wait for no one. They are spectacularly delicious.
