Awwameh « Chef in disguise. If you had a hard time reading the title, awwameh is also called loqmet el kadi or luqaimat. Not much better ha? Well this may not be easy to pronounce (or spell) but it is easy to make. Awwameh is basically a yeasted dough that is fried and then sweetened with rosewater syrup. You will probably find more ways to make awwameh as there are ways to spell. All purpose flour, rice flour and semolina find their way into recipes just as potatoes, soda, sprite and corn starch. Different formulas and combinations in an attempt to get those perfect little balls that are crunchy on the outside, soft on the inside. I am sharing two recipes for the same dessert today. You can infuse awwameh with different flavors by adding some spices to the batter like anise or cinnamon or you can infuse the syrup by adding some cardamom pods or cinnamon sticks to it 2 cups sugar 1 cup water 1 teaspoon lemon juice 1 teaspoon of rosewater In a pot add the sugar, water and lemon juice 1 cup flour 1/3 cup cornflour.
Pumpkin Pecan Streusel Breakfast Braid | Willow Bird Baking. Today is “Nerdy Day” at Woodlawn, the school where I work. All of my students are sporting taped glasses, suspenders, pants hitched up to their eyeballs, pocket protectors, and bow ties. They asked me why I didn’t dress up and I replied honestly, “What do you mean? I did.” I don’t need a pocket protector to dress like a nerd.
Ooh. Such was my nerdiness as a child that I detested the outdoors and was a bit of a cave-dweller. Not me. My aversion to the outdoors and to all athletic activity was particularly strong when it came to my dreaded elementary P.E. class. I remember standing on a dusty, grassless kickball field one hot day in May. I suggested we try to imagine ourselves jumping into a cool swimming pool.
We gave up with a sigh, and I walked up to the plate. Kickball wasn’t the worst, though. Y’all, I don’t care if I were getting chased by a gigantic black bear. I hate running. As it was, I did get chased, so to speak, by my rabid elementary P.E. teacher. Are you nerdy? Brioche à la crème et pépites de chocolat - Brioscine alla crema e cioccolato. Versione italiana più giù Se réveiller avec le parfum et la douceur de la brioche, cela n'a pas de prix.
Un peu comme la crème brûlée, la brioche est si réconfortante et si pleine de souvenirs d'enfance ! Si en plus on la rend gourmande avec de la crème pâtissière et du chocolat je suis sûre que ne peut qu'aimer. Ma mère (en bonne française) m'a fait découvrir tout le côté hautement séduisant de la brioche très tôt. Dernièrement, vu le temps très gris, j'ai envie de brioches et de soupes... je suis peut-être vraiment rentrée dans l'automne? Recette des petites brioches roulées à la crème et pépites de chocolat (pour 6 personnes) Pâte à brioche: - 10 g de levure fraîche de boulanger ou 3 g de levure sèche active - 25 g d'eau tiède - 250 g de farine riche en Gluten (ou ajouter 1càthé de gluten pur (magasin bio) à la T45) - 5 g de sel - 25 g de sucre - 1 oeuf + 1 pour badigeonner - 50 g de lait tiède - 75 g de beurre Crème pâtissière : - 250 g de lait la pulpe d'un gousse de vanille - 60 g de sucre 1.
Cinnamon sugar pull-apart bread. In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125°F. Pour the milk mixture into the dry ingredients and mix with a spatula. Place the dough is a large, greased bowl.
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. At this point, place a rack in the center of the oven and preheat to 350°F. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Slice the dough vertically, into six equal-sized strips. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. Remove from the oven and allow to rest for 20 to 30 minutes. Apricot apple fruit loaf and a Cat's Decision.
It must be the gradual change in the weather, but with the coming of Spring, I’ve been buzzing around like a busy bee. Flitting from task to task, home to work then back again, daydreaming of holidays on deserted islands. Multi-tasking to the max! As a result, there hasn’t been much time to prepare photo-worthy meals for this blog (apologies). I mean, shoving a couple of frozen fish fillets and a tray of beer-battered potato fries into the oven after a day at the office doesn’t really make for riveting browsing, does it? Don’t worry, though. And here’s the bread recipe, cos I like to keep my promises.
Apricot and Apple Fruit Loaf serves 10 Ingredients 1 cup dried apricots, halved 1 cup dried apple slices, roughly chopped ½ cup dried cranberries (Craisins) ½ cup caster sugar ½ teaspoon ground cinnamon 2 cups gluten-free self-raising flour 1 ¾ cups milk ½ cup flaked almonds butter, to serve Method 1. 2. 3. Recipe adapted from taste.com.au Delicious dried fruits: apple, apricots and cranberries "Left". Pumpkin Bread with Streusel Topping. If you follow me on Facebook, you probably know that I’ve been running in the mornings. Usually. I mean, mostly. I run most mornings. It really just depends on whether it’s too hot. Or early. Anyway. I think the Hubster sensed this the other day when he texted me from work to say good morning.
Cardio. If I’m going to outrun the zombies. Thanks, Hubs, for reminding me that those zombies wanna eat, so I don’t have time for stopping, or looking around. All the zombie talk certainly motivated me that morning to quit being such a baby, but it also got me thinking about zombie movies. For example, how come there’s never any little kid zombies. Also, can we just get it cleared up as to whether or not zombies can, in fact, run?
In some cases, even if they can run, you could probably still outrun them, but what if you get stuck with the ex-track star zombie? How come there’s never any animals in zombie movies, either? Hunger can make you do crazy things. I doubt it. Trust me. Anyway. So go. Apple Danish Braid « Will Run for Food. Yum! This was quite delicious! The original recipe calls for a cream cheese mixture but I left it out this time since I was using it for a dessert for Thanksgiving. The cream cheese would be delicious in this, though, and would be perfect for breakfast/brunch. This is very easy since I used frozen puff pastry (yes, I cheated :)) and it tastes just as good the next day! A bit dangerous to keep around…though it won’t last long! Apple Danish Braid Ingredients 1 box frozen puff pastry For the filling: 2 Tablespoons butter 5 small tart apples, peeled and sliced 4 Tablespoons sugar 1/2 teaspoon ground cinnamon a pinch of nutmeg For the egg wash: 1 egg 1 Tablespoon water For the drizzle: 1 cup confectioner’s sugar 1-2 Tablespoons milk 1-2 Tablespoons lemon juice Remove the puff pastry sheets from package and allow to thaw, about 40 minutes.
Peel and slice the apples. Preheat oven to 400 degrees. Using a knife or pizza cutter, cut the outer thirds of the pastry into 3/4 inch strips at a diagonal. Sweet Braid. Sweet Braid For the dough: 300 g flour 1 sachet (7 g) dry yeast 30 g sugar a pinch of salt 160 g luke warm water 45 g melted butter For the filling: 40 g dark chocolate jam of your choice 20 g chopped walnuts 10 g raisins 3 tsp honey some grated lemon zest powdered sugar for dusting Knead all of the dough ingredients into smooth dough. Flatten each piece of the dough into long strip.
Bake in a preheated oven on 180° for about 40-50 minutes. Note: I am sending this to Susan for this week’s YeastSpotting. Pumpkin Rolls. I used to be a Spring girl. The bright sunshine, the birds chirping early in the morning, the smell of blooming flowers and fresh cut grass. But the past couple years I’ve been becoming a Fall convert.
The smell of autumn, the cool breeze, and of course, pumpkin everywhere to be found. I may or may not have 66 posts dedicated to my love of pumpkin already. But what’s one more? I don’t really care that it’s the middle of August. Plus, I stocked up on pumpkin last fall. Remember that picture I teased you with last week? Anything that starts off with dough, pumpkin, cinnamon & brown sugar is bound to be good. Smother rolled out dough in pumpkin puree. Cover with cinnamon and brown sugar. Starting at narrow side, roll dough into a log, then slice in 1 to 1 1/2 inch slices. Place on greased baking sheet. Bake at 425 degrees for 10-12 minutes.
Yeah, I’d say those look pretty good. I highly recommend eating one warm off the tray. Or two. Serve with a drizzle of honey. Ingredients For Dough For Filling. Pumpkin Bread with Cinnamon Pecan Streussel | I know, I know. This is not the season for the great pumpkins. But… let me tell you a little secret, I am addicted to quick bread! I seriously don’t know what I would do without them.
I have to have a slice of some sort of quick bread everyday for breakfast, therefore I usually bake some sort of bread every weekend. Pumpkin is one of my favorite variations, which I adapted from my go to quick bread recipe, which can easily make this pumpkin variation, or this Cranberry Orange Bread. Slightly adapted from Betty Crocker’s New Cookbook Ingredients 8 oz of pureed pumpkin (not pumpkin pie filling) 2 large eggs 1/3 cups of flavorless oil 3/4 cup of sugar 1 tsp of vanilla 1-1/2 cups of all purpose flour (or, white wheat flour–but remember that the texture would be slightly firmer) 1 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder Directions Preheat oven to 350 deg F.
Bake for 50-60 min (I would start checking at 40 min to make sure that it is not over-baked). Yield: 1 8×3-inch loaf.