Pumpkin? In May? Sure, this sweet treat is associated more with fall and Thanksgiving than spring and fresh fruits. But pumpkin is really one of my favorite dessert flavorings, and with the canned stuff available year round, I can make it year round!
Even though the Wall Street Journal has declared the cupcake trend to be over, they still seem to be pretty popular anytime I serve them. But one problem I often have when baking cupcakes is that they can be a bit difficult to transport with their mounds of frosting. Plus, despite my sweet tooth, the piles of sugary stuff can be a bit over the top for me sometimes.
If you ever host a Shabbat meal or a dinner party, there are always special added touches that make things extra special. For me, one of those things is homemade bread. Rolls, challah, foccacia, are all nice, but garlic knots? Now those will disappear before your eyes in seconds.
I can only assume you've had your fill of matza for about the next year.... I know I have. So to celebrate the return to everything flour and yeast-filled, I present to you a recipe for a rich, indulgent chocolate babka - also known as a chocolate yeast cake.