~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Wednesday, October 29, 2014

Cranberry Bliss Cookies... a recent FAVORITE cookie.

Cranberry Bliss Cookies... When I first saw this recipe on Cookie and Cups' website, I instantly loved the look of the cookie.... and well, the name too:). Of course, I filed it in my " to do list of cookies"...  and am SO glad I made them! 

Funny thing is, I always add my own spin to most recipes, and I chose to do so with this one as well. But I am sure staying true to the original will yield a fantastic cookie as well... but I'll post my version because I loved the changes and plan on making them this way in the future.

I ended up subbing in a bit of coconut oil for some of the butter, just because I like the flavor coconut oil imparts to cookies. And because I love to play around with flavors, I added a bit of "everything"... enough to make the cookie unique, but not too much as to overpower the cookies. A little bit of spice always works:).

While the original cookie had a frosting and topping added to the cookies... similar to the Cranberry Bliss Bars from Starbucks, I chose to omit them for these cookies. It's kind of interesting I did that, because the topping and frosting is what originally attracted me to the cookies in the first place. However, I just felt the cookies were amazing as is... maybe it was because I made them smaller and loved how pillowy soft they looked. 

If you are interested in making the topping and frosting as well, do feel free to check the original recipe in the link below. I suppose if I would have made my cookies bigger and flatter I might have been tempted to add the frosting and topping... Actually,  I might do that next time, as they sure look pretty all frosted up:). 

These cookies are quite ideal for a Christmas cookie exchange.... especially if you frost them with tiny bits of chopped cranberries....they'll be quite festive looking. Hope you enjoy...   

You will need: adapted from Cookies and Cups

1/2 cup butter, room temperature
1/4 cup coconut oil, not melted
2 oz cream cheese, room temperature
1 1/4 cup light brown sugar
2 eggs
2-3 drops almond extract*
2 tsps vanilla extract
2-3 drops rum extract*
1 tsp baking soda
pinch salt
pinch nutmeg*
pinch ginger*
pinch cinnamon*
2 1/4 cups flour
1 cup white chocolate chips(I used Toll House)
3/4 cup coarsely chopped dried cranberries
* can be optional


1. Using an electric mixer, cream butter, coconut oil and cream cheese together until smooth.
2. Add brown sugar and beat for and additional 1-2 minutes...  or until fluffy.
3. Add eggs, vanilla (and optional extracts, if desired), baking soda, salt and optional nutmeg, ginger, cinnamon, if desired. Beat until thoroughly combined.
4. Add flour and combine on low speed.
5. Stir in white chocolate chips and chopped cranberries.
6. Remove and chill dough for at least 2 hours ... or overnight.. can even freeze dough.
  • Preheat oven to 375° F
  • Line baking sheets with parchment paper.
7. Remove dough from fridge and form dough in 1 inch balls( or whatever size you prefer). Place dough on baking sheet, about 2 inches apart  and flatten slightly if you prefer your cookies flatter or do not flatten if you prefer your cookies rounder and more mound-like with a softer cookie dough interior .
8. Bake for 7-11 minutes,  depending on size... or until edges are golden and centers are just set.
9. Remove and cool completely.

Note: I made another variation using the basic dough... with dried strawberries chocolate chips and all butter, omitting coconut oil then drizzled with white chocolate.... the cookies were still good, but somehow I much preferred the coconut oil version and white chocolate chips with cranberries. 

Wednesday, October 22, 2014

Nutella Pocket Cookies... Nutella "Dreams"

Nutella Pocket Cookies...  or Nutella "Dreams".  It's been quite some time since my last post. I've been quite busy... but I thought to stop by a bit and post a few new recipes. 

Every year about this time, I bake cookies for our annual church youth weekend retreat. And I've made it a habit to post some of the recipes I bake here on my blog. Normally in my baking frenzy, I don't take step-by-step pictures... so the recipes I'll be posting will most likely just have the directions without the usual step-by-step photos. Maybe one or two will have  a few photos for clarification, but for the most part, the directions should suffice. 

It's a bit awkward for me as well not to include the step-by-step photos:)... as I'm so used to a ton of photos attached to a single recipe... but bear with me while I post these cookie recipes in the near future. Hopefully you'll be inspired to make one or two... why, with Christmas around the corner the cookie recipes might come in handy:). 

In any case, here is the first... in a series of cookies. This particular cookie was a  personal favorite of my husband... who tends to sample the cookies...just to make sure they are all right:). Hope you enjoy...

You will need: adapted from Mrs. Fields Cookie Book

3/4 cup butter, softened
1/2 cup icing sugar
1/4 cup light brown sugar, packed
2 large egg yolks
1 tsp vanilla extract, or a bit more:)
1 1/2 cups all purpose flour
pinch of salt

Note: You can use a chocolate ganache filling instead if you like

Nutella, as needed ... about 1 slightly rounded teaspoon per cookie

Topping :

icing sugar

1. In a bowl of an electric mixer cream butter on medium speed about a minute or so.
2. Add icing sugar, brown sugar and pinch of salt; beat till smooth.
3. Add yolks and vanilla and mix till light and fluffy using medium speed. Scrape bowl as needed
4. Add flour and and blend until thoroughly combined. 
5. Remove dough, form into a ball and flatten into a disc.
6. Refrigerate for 1+ hours. I left mine overnight.

Prepare Filling:
1. If making chocolate ganache, prepare while dough is chilling. Scald 1/2 cup cream and add 1 cup chocolate chips, combine and set aside to thicken and cool) 
2. If using nutella, place in fridge to harden a bit so that it will be a bit easier to scoop teaspoons unto the cookie.  

Bake Cookies:
  • Preheat oven to 325 deg F
  • Line cookie sheet with parchment paper.
1. Remove cookie dough from fridge... if dough has been sitting in fridge overnight or longer than an hour allow to soften a bit before proceeding with recipe. Otherwise, the dough will crack.
2. Flour counter top and rolling pin. Using the floured rolling pin, roll dough to about 1/4 inch  thick. 
3. Cut circles with a 2 inch round cookie cutter(you can also make them a bit larger or smaller depending on preference, just adjust baking time).
4. Place cookie circles onto parchment lined cookie sheet. Continue with rest of dough, using all scraps, until dough is used up.
5. Place 1 teaspoon of nutella(or ganache) in center of cookie circle and top with another circle. 
6. Completely seal the edges of the cookie with the tines of a fork. 
7. Bake until cookies are lightly golden brown around the edges, being careful not to burn... this can take anywhere from 10-15 minutes, depending on the thickness and size of the cookies. Just keep an eye on them...
8. Remove from oven and allow to cool. Sprinkle with icing sugar, if desired... or you can be creative and drizzle chocolate over the top. 

Thursday, September 25, 2014

Crispy Baked Chicken Wings(II)... using baking powder.

Crispy Baked Chicken Wings(II)... using baking powder. So here is the second recipe I promised to share awhile back... where you can bake up some delicious crispy chicken wings. No frying involved. 

This method involves using baking powder to crisp up the chicken skin. It's all science, but the result is fantastic. In a nut shell, the baking powder draws out the moisture, breaks down the protein and helps the meat brown. All this gives you the crispiness we enjoy from fried wings... but without actually frying. The method works... and makes for some wonderful hot wings!

I first came across this method a year or two ago but finally managed to make it recently. While the method used only 3 ingredients (chicken wings, baking powder and salt) , I managed to add my own personal touch... adding a bit of pepper and potato starch to further reduce moisture. This is the recipe I'm sharing today, but feel free to skip the potato starch. It works without it. 

I ended up looking at a couple of recipes and decided to combine them...  used the lower amount of baking powder found in one recipe and applied the baking technique of the other recipe. And in the end I managed to make my own version and liked the result.  

For this batch I simply went the traditional route... glazing them with hot sauce and butter:). Hope you enjoy... 

Note: While I posted 2 different temperatures(Cook's Country version), I've also done these wings at 450 deg F as well, with wings having an overnight rest in the fridge uncovered. Baking time will vary, but they bake up nice and crisp by 40-50 minutes or so... Either way you choose, the result will be crispy wings:). 

You will need: inspired by SeriousEats and Cook's Country.

3.5 lbs chicken wings( 12 whole wings= 12 flats+12 drumettes)
1 tsp kosher salt
1 TBS baking powder
1 TBS potato starch(can be optional)
black pepper to taste

Hot Sauce:
3 TBS butter, melted
1/3 cup Franks hot sauce

1. Cut up chicken pieces into flats, drumettes, and wing tips. Reserve tips for stock by freezing them.
2. Mix salt, baking powder, potato starch and pepper in small bowl. 
3. With a paper towel blot chicken pieces from excess moisture.
4. Sprinkle baking powder mix all over wings, coating evenly. 
5. Line a tray with parchment paper and place wings in single layer without overlapping.(alternately place wings on a rack and then place them on a baking tray.
6. Place wings in fridge for several hours... this helps the wings dry up further. I placed mine in the fridge in the morning and baked in the evening... about 8 hours later. 

  • Preheat oven to 275 deg F
1. Combine melted butter and hot sauce. Set aside until needed.
2.. Bake wings for 20 minutes at 275 deg F, then increase heat to 425 deg F and continue cooking for another 45-50 minutes, or until wings are nicely browned and crispy. 
Note: If you feel the wings aren't browned enough, increase heat to 450 Deg F the last 10 minutes of baking.
3. Remove wings from oven and place in a large bowl. Drizzle hot sauce over wings and toss to coat. Serve immediately. 

Wednesday, September 10, 2014

CRISPY Parboiled Baked Chicken Wings(I)... with Korean Sauce and Bonus Chicken Stock.

Crispy Parboiled Baked Chicken Wings... with Korean Sauce and Bonus Chicken Stock. Because I don't buy ready made chicken stock, I'm always on the "alert" when it comes to meat bones. I try not to toss them out when I'm de-boning. Funny thing is that sometimes I buy bone-in meat, just for the sole purpose of using the bones to have homemade chicken stock on hand. 

Now the other day, I was really craving some wings.... mainly because I had seen a recipe for a Korean sauce that I wanted to make. I thought it would be good to glaze the chicken wings with a different sort of sauce... something outside the usual hot sauce or BBQ sauce I tend to glaze the wings with. In any case, I ended up buying some wings to bake.

I love baking the wings and always skip the frying. But some time ago I had come across Alton Brown's steaming method... a method that promised crispy wings without frying.  I was willing to give it a go. It would be worth a try... 

But as I was fiddling around trying to find something to steam the wings in, I thought, why not parboil the wings instead. It'd be much simpler ... and this way I could make use of the flavorful liquid to make a stock. Oh, and I'd use up those little wing tips to their full potential, because I sure didn't want to throw them away:)!  Plus, I'd also use up those bits and pieces of vegetables I had sitting in the fridge. And that's what I ended up doing. Sort of went my own way with the recipe:)...

These parboiled wings tend to be a bit more drier than normal ... just because most of the fat is rendered in the boiling and baking process. However, they do have a nice crisp exterior. The Korean red pepper sauce worked wonderfully well with the wings. I lightly coated the wings, but it gave them the needed moisture as well as imparting a ton of flavor. A little bit of spice...  a little bit of sweet. 

My husband loved these wings, so I'm planning on making them again this way ... especially since I get the bonus chicken stock in the process. Always, always good to have some homemade chicken stock on hand. 

I made 2 versions of baked crispy wings. This was part 1....next time I'll share the second method. Hope you enjoy...

Note: The Korean red pepper sauce is so versatile... use it in all sorts of stir-fries or add it to ground meat for lettuce wraps, glaze meatballs, etc. 
Since I had some leftover sauce, I ended up using it as a stir-fry sauce for vegetables... it worked wonderfully well with the snap peas and zucchini I picked from my garden, but you can use other veggies of choice. 

You will need:

26 whole wings(about 3lbs), separated in 3 pieces( flats, drumettes, wing tips)
1 TBS kosher salt
1 large garlic clove, sliced
6 cups water

Bonus Chicken Stock
parboiled liquid from above
parboiled wing tips only
1/2 parsnip
1 large carrot
1-2 ribs of celery
1 small onion
1 cup extra water

Korean Gochujang Sauce adapted from Maanghci
2 garlic cloves, minced
1 TBS oil
1/3 cup ketchup
1/4 cup brown rice syrup(now, I haven't used honey, but it should work)
1/4 cup hot pepper paste(gochujang)
1 TBS cider apple vinegar
toasted sesame seeds

Other Sauce of Choice
BBQ sauce 
Hot sauce 
Honey mustard


Parboil Chicken Wings:
1. In a large soup pot, bring 6 cups of water to a boil.
2. Add all wing pieces, sliced garlic and salt.
3. Boil chicken wings for about 7 minutes, stirring them every so often and skimming off the scum.  
4. Remove pot from heat and with a slotted spoon remove wings (flats and drumettes) unto a plate... leaving behind the stock and small wing tips.
5. Arrange wings on plate in a single layer and allow to cool. You can blot them from excess water and bake right away... or you can place them in the fridge uncovered for several hours(which is what I did).  
Make Bonus Chicken Stock:
1. To the pot with the chicken liquid and wing tips, add the cut up vegetables, 1 cup water and heat to a boil. 2. Lower heat to a simmer and cover pot. 
3. Simmer for 30 minutes. Remove from heat and strain vegetables. 
4. Place stock in small containers and freeze for later use... or use in recipe of choice.  
Make Korean Sauce:
1. To make sauce, add oil and garlic to a medium skillet and cook till garlic is lightly golden.
2. Add the rest of the ingredients, mix to combine  and continue to cook on low until sauce is thickened....3-5 minutes. Remove from heat and set aside to use for glazing wings. You can do this while the chicken wings bake.  
Bake Chicken Wings and Glaze:
  • Preheat oven to 425 Deg F
1. While oven is preheating take wings out from fridge.
2. Line a baking sheet with parchment and lightly oil parchment paper.
3. Place wings in a single layer, skin side up unto parchment paper lined baking sheet.
4. Place baking sheet on top 1/3 rack and bake for 20-25 minutes.
5. Turn wings over and bake for an additional 10-15 minutes or until nicely golden and crispy. 
NOTE: Baking time varies depending on size of wings, so adjust accordingly. 
6. Remove from oven and glaze with sauce of choice. Sprinkle with toasted sesame seeds, if using the Korean sauce. 
Tip: If you have any leftover sauce, you can easily stir-fry a few veggies with a TBS of oil for a couple of minutes and add in a heaping TBS of the Korean red pepper sauce to coat. For the veggies I used 1/4 of an onion, a couple handfuls of  flat snap peas and 1 medium zucchini.

Thursday, August 14, 2014

French Style Omelette... with herbs and cheese.

French Style Omelette... with herbs and cheese. With summer in full bloom, my garden has yielded plenty of herbs... mostly in stages throughout the summer season.However, I don't always use all the herbs growing, as some of it goes to seed rather quickly. But somehow, parsley and chives have been plentiful all summer long. And so recently I was determined to use some of them in a dish...

For some time now we've been buying local farm fresh eggs and love their taste. As of late though, we've been able to get them delivered in town which makes it much easier for us... eliminates the long drive down to the farm. In any case, my husband ends up picking them up during the work week and brings them home... right around lunch time. It's the perfect time to make a super quick and delicious meal... with ingredients I have on hand. Ingredients that are super fresh. And of course an omelette is always welcome.... but the French style makes it especially nice.

The French style omelette is different than a regular omelette in that it is much creamier.... has small curds rather than large. And it also has a smooth surface that lacks the usual golden color found in regular omelettes. Traditionally, the omelette is stuffed with herbs or cheese and then rolled in a cylinder. Looks pretty fancy. And when you think about it... it's just eggs:). 

But making the omelette does take some practice. However, once you learn the technique it's real fun to do. And you can easily change it up by using different fillings and herbs... or if you want, you can even leave it plain. But a good French omelette is almost custard-like in texture... so you don't want to over cook and have the center be dry. Unless of course you prefer it that way:).

There are a ton of videos online that show you how to make the French style omelette, but I've only included a link to the more traditional technique mastered by Jacques Pepin. You'll find the link below. I fold mine a bit different than Jacques Pepin, just because I find it easier for me(and it's not so wet inside)....but feel free to use whatever folding method works for you. Hope you enjoy...     

Note: While I used herbs I had in my garden(parsley, dill and garlic chives) you can use whatever herbs you like ... classic combination is chives, tarragon, chervil and parsley.

Tip: If you would like to see a video of the technique you can see Jacques Pepin making the French omelette HERE . Practice does make "perfect":)...
You will need:
2 ex-large farm fresh eggs
1 TBS butter( now, I'll be honest, I also use oil)
2-3 tsps fresh herbs of choice*
salt and pepper to taste
*I used regular chives, garlic chives, parsley, dill... can use tarragon, chervil,etc. or chives only.

Additional Filling: optional, can use other fillings of choice like cooked vegetables or meat.
1-2 TBS grated cheese (gruyere, jarlsberg, or whatever cheese you like and have on hand)

1. Finely chop herbs of choice. Set aside. Grate cheese if using and set aside.
2. Crack eggs and beat well. I love to use my chopsticks, but you can use a fork or rubber spatula. 
3. Season eggs with salt and pepper and add the herbs. Mix to combine.
4. Heat a 6 inch non-stick skillet on medium heat. Add a pad of butter and allow it to melt and sizzle.
5. Lower heat to low and pour the eggs in the hot buttered skillet. With one hand, using your chopsticks, fork or rubber spatula,mix the eggs continuously but gently.... while all along shaking the skillet back and forth with the other hand.... until mixture resembles small curds surrounded by liquid egg. 
6. Stop moving the pan and scrambling the eggs and allow the eggs to set for 30 seconds or so.... making sure the top is still somewhat wet.  
7. Remove skillet from heat and use the chopsticks or a rubber spatula go around the edge to release the sides, making sure the omelette can easily move in the pan.

7. Tilt the pan so that 1/3 of the omelette is sitting in the "lip" of the skillet, sprinkle the cheese in the "nook"and fold the omelette in thirds(like a letter) using a spatula if needed. Place it back on the heat to set a bit (only if you feel it needs it) then roll it onto a plate... making sure the fold is underneath.
8. Form the omelette into a pointed long cylinder shape. Serve immediately.
OPTIONAL: Brush the top with a bit of melted butter. 

Monday, July 21, 2014

Romanian Cozonac... using the tangzhong method.

Romanian Cozonac... using the tangzhong method. I know this is not the time to share a recipe for a sweet bread. Summer isn't for using your oven. But I've been playing with a favorite recipe of mine for some time now. It's interesting, but I find much relaxation when it comes to working with bread doughs. 

In all honesty, I haven't been cooking and baking very much... have kept our meals very uncomplicated with the usual salads, eggs, grilled veggies and sometimes sandwiches. However, I have, at times pulled up old favorites to make... only because necessity required it.... like having guests over:). But it was fun going back to my recipe index and pulling out a few favorites to make again... favorites like the Best Ever Bagels, King Arthur Flour Brownies, Chicken Cordon Bleu, Romanian Mititei, and a few others. 

But several weeks ago, we went to visit a friend and I decided to make some cozonac. Thought it would be nice to bring something sweet to share with a cup of coffee. We all enjoyed it, so I decided to share my new tweaking of the old classic Romanian dessert that's also found in my recipe index.   

Ever since I tried the tangzhong method I've applied it to many yeast doughs because I rather liked the end result. This time I used it again to make my Romanian cozonac. Loved  how soft and fluffy the cozonac came out. Pictures don't do justice, because I sliced it after I had frozen the loaves. But you can see a bit of the fluffy texture in the last photo up on top... 

Now, I need to say that while I've included amounts for the flavorings used in the cozonac, you can easily adjust the flavorings to taste. Don't be put off by not making the cozonac because you may not like the rum flavor... opt to use vanilla instead... or you can even add some almond flavoring. And as for the citrus flavorings, you can stick with just using lemon and omit the orange. My husband loves the orange flavor so I add it, but you can choose to omit or even combine the 2 citrus flavors, which is what I often do. The thing about cozonac, is that you want it to have plenty of flavor, otherwise it just becomes a sweet brioche bread... which isn't necessarily bad:).

In any case, for now, here is another variation to the Romanian cozonac.  I have to say that I am still working on another tweaking that I am excited to try... am hoping to make it again but maybe I'll wait the summer out:). Hope you enjoy...       

Note: The dough is on the sticky side... so don't feel too tempted to add extra flour. If need be, you can add about 1/4 cup extra flour... only if you feel it really needs it.... otherwise, just use oiled hands to work with the dough. 

You will need:

Nut Filling:
10 oz (or about 2 1/2 cups) finely ground walnuts
1 cup whole milk
3/4 cup sugar
1/4 cup cocoa
rum extract to taste(I use .5 oz extract) *
1 tsp orange or lemon extract
2 tsp orange or lemon peel
*don't like rum, use vanilla extract

1/3 cup bread flour (I use King Arthur Flour)
1 cup water

Sweet Dough:
1 cup milk
3/4 cup unsalted butter
3/4 cup sugar
1/2-3/4 tsp kosher salt, or to taste
3 eggs, beaten
3 tsps orange or lemon peel
1 TBS rum extract, or to taste*
1 tsp lemon extract
285 grams + 550 grams bread flour, divided
2 1/4 tsp instant yeast
all of the cooked tangzhong
4 TBS softened butter
*don't like rum, use vanilla extract

beaten egg for brushing loaves


Make Nut Filling: (I like to do this a day ahead, refrigerate and then bring back to room temperature the day of baking.)

1. Place milk and sugar in a medium saucepan.  Heat pan on medium-low heat and whisk mixture until sugar dissolves.. 
2. Add walnuts and keep stirring every so often... until mixture thickens somewhat (about 10-12 minutes).
3. Add cocoa and continue to cook further until filling thickens even more and becomes paste-like. Add flavorings and stir to combine.
4. Remove from heat and set filling aside to cool....it should thicken even further as it sits.

Make Tangzhong:

1. In a medium saucepan, whisk flour and water well so you don't have any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook it.
2. The mixture becomes thicker and thicker.... similar to a creme patisserie (thin pudding-like ). You will notice some “lines” appear in the mixture every time you stir and the roux should fall slowly off a whisk ... the temperature should be at 150 deg F.   Remove from heat.
3. Transfer the tangzhong into a clean bowl. Cover with a cling wrap. Let cool to room temperature.  

Make Sweet Dough:
1. In a saucepan, heat milk, butter and sugar. Remove from heat and let cool till just warm.
2. Add beaten eggs and blend to incorporate, then whisk in the flavorings... lemon/orange peel, rum/vanilla. 
3. In mixer bowl, add 285 grams flour, tangzhong, instant yeast and warm milk mixture. Using the paddle attachment mix the batter for 3 minutes on medium speed.
4. Remove paddle and attach the dough hook.
5. Add 550 grams of bread flour and knead for an additional 7 minutes.... speed 2/3 on Kitchenaid mixer. After 7 minutes, with mixer running, begin adding small pieces of softened butter, waiting until each piece is fully incorporated into the dough before adding the next. Continue adding the rest of the butter pieces, one at a time, until all 4 tablespoons of butter is fully incorporated into the dough... this should take another 5-7 more minutes of kneading. Total mixing/kneading from start to finish should be about 15-18 minutes.
6. Form dough into a ball... (dough is on the sticky/tacky side)... and cover with plastic wrap.
7. Place bowl in a warm place(I place mine in a slightly warm oven, free from draft) and let rise till doubled. This usually takes about 1 1/2- 2 hours, or so.

Prepare 2 (9x5) loaf pans by buttering/oiling pan and lining with buttered parchment paper. This will ensure the loaf will not stick in the final baking stage.

8. Lightly oil your counter space and using lightly oiled hands punch dough down and remove from bowl and place on countertop.
9. Divide dough in 4 equal pieces. 
10. Lightly oil a rolling pin and working with one piece at a time(cover the rest), begin rolling the dough into a rectangle(roughly 13x7 inches) and about 1/2-3/4 inch thick.
11. Spread 1/4 of the nut filling evenly over the surface and roll short side of the dough in jelly roll style.  Set aside.

12. Take second piece of dough and repeat process until you have 2 filled and rolled dough logs.
13. Twist the 2 logs together and compact the dough from both ends so the length is as close to the length of the baking pan as possible. Quickly lift up the twisted dough and place in a parchment lined baking pan.
14. Repeat the process with the next 2 pieces of dough and fill the second pan. 
Note: Sometimes I like to form the twisted dough in the form of an oval before placing in pan... see photo in collage.
15. Brush loaves with beaten egg and cover with oiled plastic wrap. 
16. Allow to rise for about 40 minutes or until nicely puffed(maybe an inch above the lip of pan... you don't want it to be over-proofed) in a warm environment... 

Preheat oven to 350 deg F... 

17. Place pans on bottom third rack in preheated oven. 
18. Bake for about 25 minutes, and lightly place a sheet of aluminum foil over top of cozonac.
19. Bake for another 20-25 minutes... for a total of 45-50 minutes. Remove foil if not completely browned all the way around the last 10 minutes or so. The foil is there to prevent the dough from burning... use your judgement as when and how long to keep it covered as all ovens are different.
20. Remove from oven and allow cozonac to cool in pan for about 15 minutes or so. Remove from pan and cool completely. 
I love to freeze the cozonac then defrost as needed... and rewarm slightly. Find the flavor is best after it sits awhile.