While I enjoyed the Danish braid I made for the Junes DB challenge, it's wasn't quite right. So another attempt. This time I warmed the milk and dissolved two packets of yeast in it, letting it get frothy before adding it to the flour mixture. I also left out the orange juice, using extra milk instead. And it rose! This time my braid is fluffy and flaky and wonderful.
For the filling this time I used the same cream cheese filling but topped with my blueberry compote. Even better than the raspberry. This recipe was definitely worth doing over. Time consuming but delicious!
An anniversary and a contest
Two years ago I began my residency. It seems like no time has passed at all. I can remember it so clearly - walking into the hospital that first day and feeling completely overwhelmed. Making it through the first few days in the NICU felt like such an accomplishment, and I am so grateful to the residents and nurses who got me through it. I remember giving my first narcotic order for a newborn in a ventilator, being so worried that I did my math wrong, standing at the bedside waiting for the nurse to give it. She looked at me like I was crazy and said, "Don't worry, he'll be fine." Even giving Tylenol scared me! And now I'm halfway done. Just two more years to go... truly a frightening thought. So in honor of the day, a little contest. Just leave a comment before 6pm on Friday, July 4, and you could win some yarn from my stash (which has gotten completely out of control).
Last night we had a party to welcome the new interns, and I made a batch of oatmeal chocolate cookies. They were so good! I love the texture of oatmeal cookies - the whole oats, the crispiness - but I also love chocolate. So these were perfect.
1 3/4 cups old-fashioned oats (not quick cooking or instant)
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
3 ounces milk chocolate, melted and cooled
6 ounces (about 1 cup) bittersweet chocolate chips
1. Preheat oven to 350° F.
2. In a food processor or blender, grind 1 cup of oats until fine. Transfer the ground oats to a large mixing bowl; add the
flour, baking powder, baking soda, and salt. Whisk to combine.
3. Put the butter and brown sugar into the bowl of an electric mixer. Beat together using medium-high speed until thoroughly combined, about 2 minutes.
4. Add the egg and vanilla extract. Beat together using medium-high speed until fluffy, about 30 seconds. Reduce speed
to low and add the melted, but cooled, milk chocolate.
5. Using low speed, stir in the flour/oat mixture just until combined. Stir in the remaining 3/4 cup old-fashioned oats and the bittersweet chocolate chips.
6. Spoon 2 tablespoon portions of dough onto parchment lined baking sheet, about 2 inches apart.
7. Bake for 14-16 minutes, until tops of cookies are cracked but remain moist between the cracks.
Makes about 2 dozen cookies.