The Trauma of Greek Easter Bread

Hey folks,

Well, today is Holy Saturday and I have been baking all day. Well, almost all day. I did manage to get an EAT in before I started. For those of you wondering what in the world and EAT is, well I'll tell you.  Many of my dear friends have gotten real into Crossfit. Then suddenly they started posting about their WOD's on Facebook and I was immediately worried. What was a WOD? It sounds so gross. They informed me that it was a Workout of the Day. "WHEW!" I was relieved. However, when I started doing beginner Crossfit to increase my energy and strength, I could not bring myself to call it a WOD. So, as my best friend and I lay on our mats, dying from all the circuits of pushups and dead lifts, our minds on food, I said, "How about EAT? "Exercise Activity of Today." She thought it was genius and so do I. So, back to my story, I have been baking since my morning EAT and Greek  Easter Bread is on tomorrow's menu. So between cranking out two loaves of scratch made lemon pound cake and orange, apricot muffins I have been giving it a go. It totally stressed me out. First, your milk has to be exactly 110 degrees to activate the yeast properly. So I hovered anxiously over the stove with my thermometer. I followed each step, terror at the thought of it not rising properly filling me. My relief was great when it rose the first time around. So I punched it down, braided it and made one long loaf and one round loaf. And then the real terror began. It was not rising again. I was freaking out, already planning an emergency trip to Panera, a trip of shame really. But then, lo and behold, it began to rise. "HALLELUJAH!" It's in the oven right now and it smells amazing. Hopefully it tastes that way too.  Recipe is below. Thank you Martha Stewart! I left out the whole red eggs thing.

http://www.eatyourbooks.com/library/recipes/1041106/greek-easter-bread-tsoureki

In honor of Resurrection Lord's Day and the grace of my Savior:

Jesus Saves

Chaos rages through man’s heart

defying You how great Thou Art

searches to erase Your face

You creator of all space

Folly of man and wicked hearts

us from You it did part

Yet not alone You leave us here

on Your majestic blue green sphere

You Yourself Your Son came down

to win His bride by a thorny crown

to give His love and redeem the lost

even though He knew it’s cost

In our broken state You bled

on Golgotha Your blood was shed

from hell and tomb You rose again

and death no longer rears it’s head

King of Heaven You I praise

The answer profound and simple

Jesus Saves

You are my King, Savior, and God

In my heart Your Spirit plods

Hold my faith till my last breath

when I enter Your sweet rest

and one day rise whole and new

to forever feast and give praise to You

Food and Baking......

When my mother and I decided that we should start this food blog, we disagreed briefly about the name. The reason I wanted to call it, "As Long as There is Butter." Is because rarely do we cook a meal, even healthy ones, that do not have butter in some way. Butter is one of God's greatest culinary gifts. It manages to wrap itself in the savory, or drench a baked potato. It makes the best chocolate chip cookies, and how could we live without shortbread? It makes bread worth eating and fries eggs nicely. It is the most wonderful versatile block of goodness in your kitchen. However, as my mother and I are attempting to make healthy meals as well as baking, butter may not be in every recipe we put on here; but it will be in most of them. Eating healthy doesn't mean eating plain or bland. It is all about balance and self control. I bake once a week. We eat these delicious sugary treats on Sunday, at the fellowships and meals after church. For all my paleo friends I apologize, but I eat sugar once a week. Sometimes more, but I do my best. I do have some wonderful very clean and healthy recipes that we will put up as well. But I cannot and will not throw butter, sugar, flour, corn starch or cream out the window. Sorry, can't do it. They are gifts to be used and not abused. Same could be said for flax and greek yogurt. Too much is no good. I love greek yogurt, and I assure you there will be some of those on here. But today is Saturday! So I'm baking for tomorrow. Here is the recipe I am using to make "Double Chocolate Shortbread Cookies."

Double Dark Chocolate Shortbread
(makes about 12-14 cookies, double the recipe if you want to) 
oven to 325
1 stick (1/2 cup) unsalted butter, softened
1/4 cup confectioner's sugar
1/4 cup dark cocoa powder 
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup dark chocolate chips 

• Cream the butter, cocoa powder and sugar together until completely combined and smooth.  Add in the vanilla.
• Mix in the flour, and finish with a wooden spoon.  Don't over mix.
• Stir in the chocolate chips and turn the dough out onto a board and form into an smooth 8" log.  The dough will be sticky. 
• Wrap it in waxed or parchment paper and twist both ends to secure, shaping the log as you roll.  Refrigerate for at least an hour, or overnight.  You can also freeze the dough for later use.
• Slice the log into 1/3" slices with a sharp knife.
• Put on a parchment lined baking sheet and bake in the center of the oven for 12 to 15 minutes.  They will feel slightly soft, don't over bake them.
• Cool for a few minutes on the pan and then transfer to a rack.
• If you're going to give them away make sure they are completely cool before you package them.  

Thanks to http://theviewfromthegreatisland.blogspot.com for this recipe! I found it on Pinterest and couldn't resist trying it!