Ash Wednesday - the Lenten season has begun!

Hi ya Gorgeous,

Happy Lent. Some of you may have a hangover - as Fat Tuesday and Mardi Gras can sometimes lead to over indulgence.

That's because Lent begins today - and however you choose to move forward just trust that you are on the right path! 

 

The first Ash Wednesday ceremonies were likely held sometime in 11th century CE. It's never mentioned in the Bible, but there is a verse in the Book of Daniel that links fasting to ashes, and some scholars believe this is the origin of the Lenten practice.

 So, in short, give up who you were so you can step into who you can be! Enjoy the season and lean in as you are led from the Lord! 

 

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Mardi Gras - King Cake Recipe - and Why!

Hi ya Gorgeous!

Happy Mardi Gras! Laissez les bons temps rouler—let the good times roll!

This is the story, of King Cake, and why! It's so beautiful! Enjoy!

 

 Now make this cake and celebrate! I am sharing this recipe from the Betty Crocker website 

Ingredients

3 1/2

cups Gold Medal™ all-purpose flour

1

package (2 1/4 teaspoons) Rapid Rise yeast

1

cup milk

1/4

cup sugar

1

teaspoon salt

2

eggs Save $

6

tablespoons unsalted butter, softened, cut into 12 pieces

Cinnamon Filling

2/3

cup packed light brown sugar

1 1/2

teaspoons ground cinnamon

4

tablespoons unsalted butter, softened

Icing

1

cup powdered sugar

1

tablespoon milk

1/2

teaspoon vanilla

Decoration

Dark green, purple, and yellow or gold sugars, if desired

Miniature plastic baby, if desired

Powered by Chicory

Steps

• 1

  Mix 2 1/2 cups flour and yeast in mixing bowl of stand mixer, using the paddle attachment, on low for about 30 seconds.
• 2

  Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120°F to 130°F.
• 3

  With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
• 4

  Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
• 5

  Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
• 6

  While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.
• 7

  Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.
• 8

  Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350°. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.
• 9

  Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
• 10

  Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

• This recipe uses Rapid Rise yeast which eliminates the time consuming first rise in a typical brioche recipe.
• Use a pizza cutter to easily cut dough into strips.
• The cake can also be made without braiding. Just roll up the dough jelly roll style after spreading the filling.
• Mardi Gras conjures up images of fun, frivolity and feasting and no Mardi Gras celebration would be complete with a colorful King Cake. A brioche or sweet roll dough is braided, baked in a circle and decorated with icing and purple, green and gold sugars. Kind of like a crown shaped cinnamon roll all dressed up for a party.

Remember: you are beautiful! Thank you for visiting the blog and check back for promotions and beauty giveaways!

Ash Wednesday Lent Wine Review

Hi ya Gorgeous!
Woot Woot!
Well, I'm nearly all better - nearly - and it's time to celebrate and have a glass of wine! Shabbat needs a glass of wine in my world! Speaking of celebrations - the Fat Tuesday and Mardi Gras season has led us into the season of Lent.

No matter where you are in your walk of faith - or not - it's a great time to reflect on where you are, who you are and where you are going and who you are becoming! Consider these items in the photo below:

So I picked up this bottle - can you guess from where - on my trip to the Oscars in the Los Angeles area. I am not in the studio, I'm actually walking in the back yard and enjoying the beautiful desert!




Join me and enjoy this review. Let me know in the comments what you are sipping on!

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Remember: you are beautiful! Thank you for visiting the blog and check back for promotions and beauty giveaways!