Cinnamon choc chip swirl bread

After cookies and cakes, Susan and I decided it was time to play around with yeast – we both wanted to bake from John Barricelli’s beautiful book and the cinnamon swirl bread caught our eyes (and our stomachs). :)

The bread is tender and delicious; the dough is easy to work with – not sticky! – but my idea of using chocolate chips instead of raisins turned out to be less than genius: I used

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Pastel vasco with blackberry compote

I have been using my cookbooks a lot more lately and there’s one person to be “blamed” for that: my baking buddy, the lovely Susan. :)
Putting my cookbooks to good use was one of my New Year’s resolutions and I’m glad it’s one I’ve been able to keep.

This cake has become one of my favorites: it’s already filled when you remove it from the oven and the rum smell is just wonderful; the batter

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Devilish angel food cake with passion fruit curd

I’m baking with Susan again – and I almost had to call for help to stop eating this cake. :)

I kept lying to myself saying that “this is practically only egg whites” after eating each slice of cake, then Susan wrote me the same thing in an email. You see, it’s not only my fault. ;)

I made some passion fruit curd to serve the cake with, but now I have an eye on Suz’s version with raspberry

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