Archive for November, 2016

Sweet Honey Challah With Honey Glaze

Baked Goodies

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH!

But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? πŸ™‚ so I change things up, I add, I try, I create something a bit different and hopefully better.
If you’re one to be afraid of baking with yeast, please don’t be, just dare, what’s the worst that could happen?
So anyways, I mixed things up (pun intended πŸ˜‰ ) and poof! This honey challah was born.
I tried it before but I guess the quantities weren’t the best, but this time, oh…it came out divine!
The secret with yeast is to let it rise after you mix and knead and of course to mix/ knead enough for the gluten to perfect itself and the bread.
So yeah, enough chitchat, you just need this honey challah because I promise, it’s the only one you’ll want from now on.
Also, styling is optional πŸ˜‰ just play, have fun, enjoy the process and then eat the result.

I made this specific round Challah in my favorite Pyrex pan (Clickable link) as opposed to using a baking sheet. If you choose to make it look fancier in a Pyrex, just don’t forget to either layer with parchment paper or brush with oil and dust with flour prior to placing the dough on it.

Honey Challah

Sweet Honey Challah With Honey Glaze
Author: 
Recipe type: Bread
Cuisine: Jewish, Holiday
Prep time: 
Cook time: 
Total time: 
 
This honey challah with honey glaze is super soft with a hint of sweetness and a definite taste of"more". Perfect for holidays, occasions and really just when you feel like high quality bred.
Ingredients
  • 550 gr Flour
  • 4 Tbsp Honey
  • 1 Tbsp Dry Yeast
  • ¼ Cup Vegetable Oil
  • 1 Egg
  • 1 Cup Lukewarm Water
For the wash:
  • 1 Egg
  • 2 Tbsp water
For the honey glaze:
  • ¼ Cup Water
  • 2 Tbsp Honey
Instructions
  1. Place flour, honey, yeast, oil and egg in a stand mixer bowl and add ½ cup of the water.
  2. Mix on low speed and gradually add the remaining ½ cup water until you get a soft dough. It might be just a bit tacky which is fine.
  3. Cover the bowl with dough ball in it with plastic wrap and set aside to let rise. About 30-60 minutes depending on the room temp. The dough should double its size.
  4. Preheat oven to 185C or 350F
  5. Prepare baking sheet covered with parchment paper
  6. After dough doubled its size, pour the dough out to your work space and "deflate" by kneading well.
  7. Shape your Challah as desired and place on the baking sheet. Cover with clean kitchen towel and let rise for additional 30-40 mins.
  8. Prepare the egg wash by whisking egg with 2 Tbsp water.
  9. After about 30-40 mins, gently brush the egg wash onto the challah.
  10. Bake for 20-25 minutes. The Challah is ready when the bottom is browned and when gently tapping on it results in a hollow sound.
  11. About 10 minutes into the baking, prepare the honey glaze by bringing the honey and water to a gentle boil over medium heat while constantly stirring. The honey with dissolve into the water.
  12. Immediately when the Challah is out of the oven, brush it with the honey glaze and let cool.

Honey Challah

Honey Challah

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH! But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? πŸ™‚ so I change things up, I add, I try, […]

Read More

Pumpkin Spice Mini Meringues

Cakes and Cookies

Fall is here and will soon make room for winter (noooooo) and along with its beautiful colours it also brings yummy flavours, especially when it’s chilli outside and I pass by a Starbucks drive thru 😊 You just gotta love those pumpkin spice lattes. But anyways… Back to our subject…fall brings Thanksgiving along and this year we had the pleasure of having some good friends over for a great dinner.

Among other things, I was in charge of dessert, so I made my famous chocolate cake and was looking to do something else, a snack-like dessert the kids would like and that will also use the fall flavours.

The easiest thing in the world was making these meringues! And while they were in the oven I had time to prepare the salads and side dishes. You can also make these a couple days ahead and keep in an airtight container and they are as fresh as can be.

I made my pumpkin spice from scratch and now I have leftovers for another batch or two of these meringues so yay!

Other than the ease of making these, there’s also a fun side to it because you get to choose the shape you pipe these into. I chose simple “roses” since I had a baby crawling up my legs while making these but if you’re not in a hurry the possibilities are endless 😊

I tries a new squeeze pouch thing I have for meringues but ended up sticking to my good ol’ piping bag. If you have a good one stick to it, if you’re still looking for one, here’s mine (Clickable link).

The kids devoured these and the adults put up quite the competition too so I can definitely recommend these.

Mini pumpkin spice meringues

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Mini pumpkin spice meringues

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Pumpkin Spice Mini Meringues
Author: 
Recipe type: Dessert
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
 
Tiny meringues of pumpkin spice that melt in your mouth on a cool automn night, now that's something to look forward to
Ingredients
  • 2 Egg Whites
  • 6 Tbsp White Granulated Sugar
  • ¾ tsp Pumpkin Spice Mix
To make the Pumpkin Spice:
  • 1 tsp Ginger (spice- dried)
  • ½ tsp Nutmeg
  • ½ tsp All Spice
  • 2 Tbsp Cinnamon
Instructions
  1. Preheat oven to 120C (250F)
  2. Mix all the pumpkin spice ingredients together in a small container, seal with a lid and set aside.
  3. In a stand mixer bowl, place the egg whites and using the beater attachment start beating on high speed.
  4. Gradually add in the sugar and pumpkin spice mix while beating and continue beating get the white fluff/foam with stiff peaks. I usually stop the beating and try turning the bowl in the air, if the fluff moves/ almost leaks out then some additional beating in required. Total beating time would be about 5 mins.
  5. Pipe the meringues onto a parchment paper layered baking sheet.
  6. Bake in a preheated oven for about 3-4 hours.
  7. The meringues are ready when you can easily detach then from the parchment paper.

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Mini pumpkin spice meringues

Mini pumpkin spice meringues

Fall is here and will soon make room for winter (noooooo) and along with its beautiful colours it also brings yummy flavours, especially when it’s chilli outside and I pass by a Starbucks drive thru 😊 You just gotta love those pumpkin spice lattes. But anyways… Back to our subject…fall brings Thanksgiving along and this […]

Read More