My whole goal through all of this craziness is to not become a bridezilla while balancing my personal and professional lives. The last thing I want to do is become someone that is completely consumed with making thier wedding perfect and have that be their entire life while planning. I have to let things fall into place to a point so that I contiue to enjoy my life while also paying attention to the timelines and spreadsheets galore.
To remain true to me and my spirit, I need to remember the little things that bring joy to those I care for. My sister started saying that I need to be parted from my Kitchen Aid mixer as the wedding approaches or there is going to be a cookie explosion at Christmas bigger than it'ever been before. My brother was on board with the plan until my fiance pointed out that he wouldn't be getting his pistachio chocolate chip cookies for Christmas... The brother decided that there was no need to take the mixer away!
The friends have another favorite - my Irish Soda Bread! They start asking about it weeks before St. Patrick's Day and ask when the soda bread will be arriving at the party (I used to be notoriously late until the fiance started having a larger influence)!
This is one of my favorite recipes of all time and as long as you are careful about not over-mixing it, it turns out perfectly everytime. Serve it warm with just a bit of butter - ohhhh, yum!
(And whoops... It was gone so quick, I didn't get a picture! But I will be making more on Friday)
Fennel Soda Bread
Adapted from Allrecipes.com
12 Servings
Prep Time: 20 Min
Cook Time: 1 Hr
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1 tablespoon fennel seed
2 eggs, beaten
1 3/4 cups buttermilk
2 teaspoons melted butter
3 tablespoons butter, chilled
Directions
1.
Preheat the oven to
350 degrees F (175 degrees C). Grease a 10 inch round cake pan or two 8 inch
cake pans.
2.
In a large bowl, stir together the flour, baking powder, baking
soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs,
buttermilk, and melted butter. Stir the wet ingredients into the flour mixture,
until just blended using a large spoon. Spoon the batter into the prepared pan.
Dot with the 3 tablespoons of chilled butter.
3.
Bake for about 1 hour in the preheated oven, or until puffed and
golden. Cut into wedges and serve warm. (If you use two pans, the baking time
is reduced by about 20 minutes or so)
