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.
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 cook over medium heat until it comes to a boil and all the sugar had dissolved lower the heat and cook for 2-5 more minutes. Pumpkin Pecan Streusel Breakfast Braid. 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. 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.
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. 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?
Pumpkin Bread with Streusel Topping. If you follow me on Facebook, you probably know that I’ve been running in the mornings.
Usually. 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. 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? Plus, I stocked up on pumpkin last fall. 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.