My Wish for You, Now and in the New Year

Most likely I will be posting again this week, probably about Moravian Sugar Cake. If you’ve not heard of Said Treat, do tune it–it’s a simple but good one.Wreath

It might be that I should stay away from Picnik, but I mean well…

I’d like to take the time today to come to you not as a teacher or a pastry chef or a blogger, but as a friend.  And as a friend, I wish you and your family the very happiest of holidays.  Whether you celebrate Christmas in a sacred or secular sense, whether you celebrate Hanukkah or Kwaanza or Winter Solstice or some other holiday, I truly hope your celebration is a very happy one.

One of the amazing things about being on the Internet, as opposed to just walking outside my door and blithering to whoever passes by, is that you all come in many shapes and sizes and colors and religions. And I honor you all, as readers and friends, as sources of knowledge and inspiration.  Ultimately, my familiarity–or even my on-boardness–with your celebrations is irrelevant. What is relevant is my sincere wish that your celebrations help bring meaning and joy to your life.

So, whatever and whenever your celebration, I wish you all peace, love and abundance both now and in the new year.

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Comments

  1. says

    Mr. Noodle, Sir Cakeheart and I wish you and The Beloved a joyous Christmas and good fortune in the coming year. You are such a dear friend and it is my most sincere wish that we will one day come together at a table and scream with laughter, much to the annoyance of fellow diners. Or come together in your kitchen to bake and scream with laughter, much to the annoyance of your kitty charges!

    Merry, merry Christmas and Happy New Year! 8-)

  2. Judit says

    Merry Christmas to you, Jenni!
    I wanted to tell you that I’ve just bought my first ever fancy pan (a Bundt pan) to make a Van Halen Pound Cake to serve for dessert on Christmas. I’m excited. I’m sure it will be delicious… I certainly feel well equipped after reading so much on your site about the secrets of baking. And hey, it might not turn out as good as yours, but we have never tried yours so we’ll never know… :-)
    Judit (the Sugary Question e-mail girl)

    • says

      Sugary Question Girl!! I’m so excited that you’ll be having one of “my” cakes at your Christmas dinner. But really, it’ll be your cake! It will be fantastic, so own the praise you receive–don’t tell them it’s “my” cake. It is Yours!! Enjoy, and Merry Merry Christmas, Judit! :)

      • Judit says

        Thanks, Jenni.
        Are you partial to any of the variations? I would like to make the basic one (i.e. not the pineapple upside down or other more derived versions), but which type of dairy should I use and shall I go with brown or white sugar? I do not have a very sweet tooth and I like fruit. Shall I serve it with a sauce maybe or shall I attempt to use a fruit puree for part of the liquid? What do you think, Chef Jenni?

        • says

          If you want the pound cake to be pretty basic and not overly sweet, for the 10 ounces of dairy, I’d use maybe 5 ounces each of milk and sour cream. If you do this, add a pinch of baking soda into the flour/baking powder mix. You can also use whatever proportion of white to brown sugar–all the way from 100% white to 100% brown to any percentage in between. Maybe served with some nice stewed not-to-sweet fruit compote. Lovely:)

          So, here’s the ingredient list for that

          12 ounces softened butter
          19 ounces sugar (any combo of white and brown to equal 19 ounces)
          1 gently rounded teaspoon salt
          2 1/2 teaspoons best quality vanilla
          5 eggs, lightly beaten
          5 ounces sour cream
          5 ounces milk (or half&half or even heavy cream)
          13 ounces cake flour
          1 teaspoon baking powder
          1 heavy pinch of baking soda

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