Posts Tagged ‘Whole Wheat’

Warm Whole Wheat Apple Strudel – Easiest Recipe Ever

Cakes and Cookies

I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons.

For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted ALL day for 3 months), after the yucky feeling was gone, I had no inspiration whatsoever because honestly I was just SO tired! like all the time!

On top of it all, and not that I’m complaining about it here, we had guests all summer long and the days were warmer than usual so it all felt like one big whirl of things that were all happening at once. Good things but still, sometimes it almost felt like an overload.

BUT I’m here now and woke up this morning with a strong craving for apple strudel! A nice warm apple strudel to compliment this beautifully pleasant fall morning. Our apple tree also finally gave us some pretty decent apples this year and when the fruit flies started hovering over them, I knew I had to act, so it’s not only a craving it’s also a rescue mission (the apples’ and my sanity’s – these fruit flies are everywhere!).

Traditionally apple strudels are made from flaky buttery dough but that also means more work sometimes and you know me by now, if I can use less ingredients and put less work into it – I have to own it.

This strudel’s dough is made with only 3 ingredients (4 if you count the vanilla extract) and is ready to use as soon as you’re don;e preparing it.

The filling is also only 4 ingredients and my daughter helped me make it, it’s so so lovely and easy.

I guess you can make this strudel with other fruits as well but I haven’t tried it…yet.

Easy, quick, minimum ingredients – I’m in.

Whole Wheat Easy Apple Strudel

 

Whole Wheat Easy Apple Strudel

Warm Whole Wheat Apple Strudel - Easiest Recipe Ever
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 Strudels
 
Easy to make Apple Strudel that's a perfect fall dessert. Served warm with some whipped cream or ice cream, this is promised to be a hit.
Ingredients
For the Dough:
  • 3 Cups Whole Wheat Flour
  • ½ Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 Cup Hot Water
  • For the Apple Filling:
  • 7 Medium Apples - Cored, Sliced and Diced into Small Pieces
  • 60 gr Butter
  • 5 Tbsp Sugar
  • ½ tsp Ground Cinnamon
Instructions
Prepare the Filling:
  1. Place the butter in a medium pot and let it melt over medium heat. Add in the apples and mix to cover them with butter.
  2. Add in the sugar and cinnamon and mix. Place lid on pot and cook for 10-15 minutes or until apples soften. Stir occasionally.
  3. Once ready, set aside until completely cool.
Prepare the Dough:
  1. In a stand mixer bowl place the flour, oil, vanilla and water and using the paddle attachment mix on medium speed until everything's combined. If you see the dough is sticky you can sprinkle with an additional tablespoon of flour while mixing. Dough should come out soft and non-tacky.
Prepare the Strudel:
  1. Preheat oven to 185C (375F) and line a baking sheet with parchment paper
  2. Divide the dough and filling into 2
  3. On a lightly floured surface start rolling out the first half of the dough until you get a this (but not too thin) rectangular leaf.
  4. Place half of the filling on the dough and spread evenly along the length. Do not cover the dough edges since this is where you will close the strudel roll.
  5. Gently roll the strudel, tuck the edges underneath or fold them into the roll and make sure the "seams" are at the bottom of the strudel (this is the part that will be on the baking sheet).
  6. Carefully transfer to the baking sheet and repeat with the second half of sough and filling.
  7. Bake in the preheated oven for about 20-25 minutes until golden.
  8. Cool completely in the baking sheet and only then sprinkle with sugar powder.

Whole Wheat Easy Apple Strudel

Whole Wheat Easy Apple Strudel

I’ve been away from the blog for what seems like forever now. I have to say that this time I have very good reasons. For starters, back in April I found out I was pregnant (yay) so it’s been kind of hard handling food for the first little while (those morning sicknesses? yeah they lasted […]

Read More

Whole Wheat Maple Challah – AKA The Canadian Braid

Baked Goodies

I love yeast dough! I really do. I’m not sure why but I think it’s the fact that it kinda “gives back” what you put into it. Am I making sense? didn’t think so.

You see, yeast dough required patience and knowing which ingredients work together well and which don’t. And when you add the right ingredients in the right order and give the dough the time it needs – you’re fail proof.

Anyways, enough with my weird mumbling right? I’m here to let you all know that I made a Canadian Braid! I decided to name it that because obviously it has Maple in it, and also, because I like it 🙂

It’s Friday today and usually when I have the time and the muse, I make Challah bread for our Friday dinner. I usually just use sugar in the dough but this time I decided to upgrade with a bit of maple. So there’s maple inside and outside. Yumm.

A few tips before you give this a try though:

1) Since this is made of Whole Wheat flour, please make sure you knead the dough (using your hands or dough hook) a bit longer than usual. It’ll give it more softness and fluffiness once it’s baked.

2) Be patient. Whole Wheat takes a bit longer to rise. So go read a book or something while the dough rises 🙂

3) This dough turns out non tacky at all, but if it does for you from some reason (maybe the flour you’re using or room temperature) just rub your hands with a bit of oil and remove the dough from the hook with oily hands and then pat it with the oil as you place it in a bowl to let it rise. If you add more flour you might end up having a dry challah.

I think this is all. And now, the recipe.

 

Whole Wheat Maple Challah with MAple Glaze

Whole Wheat MAple Challah with MAple Glaze

 

Whole Wheat Maple Challah - AKA The Canadian Braid
Author: 
Recipe type: Bread
Cuisine: Jewish, Canadian, Challah
 
This challah is sweet, soft and just delicious. Made with whole wheat flour but tastes so much better that just any other whole wheat challah. It has a sweet after taste and of course a fantastic smell.
Ingredients
  • 500 gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • 2 Tbsp Maple Syrup
  • ⅓ Cup Vegetable Oil (not olive oil)
  • ½ tsp Salt
  • 1 Cup Water
For the Glaze:
  • 4 Tbsp Maple Syrup
  • 2 Tbsp Lukewarm Water
Instructions
  1. Place the flour, yeast, sugar, maple, oil and salt in a stand mixer bowl (or large mixing bowl if doing by hand).
  2. Add in ½ cup lukewarm water and using your dough hook, start mixing on low speed.
  3. Once it starts incorporating, gradually add in the remaining ½ cup water white mixing.
  4. Now increase the mixing speed by just a bit and let the mixer do its thing. Mix for about 4 minutes.
  5. The dough should now be fully incorporated, separated from the bowl and wrapped around the dough hook.
  6. Remove the dough from the hook and knead by hand a few times.
  7. Shape as ball and place back in the bowl and cover the bowl with plastic wrap.
  8. Let the dough rest and rise until it doubles its size (about 1 hour).
  9. After the dough had doubled its size, remove it from the bowl and divide into the the number of strands you'd like to make your challah with (I made it with 4 so divided the dough into 4 pieces).
  10. Roll each piece of dough into a strand. Pinch all strands together before shaping (you don't want the braid to open while baking).
  11. Once done shaping, place the braided challah on a baking sheet layered with parchment paper and cover with a clean kitchen towel and set a side.
  12. Let the challah rest and rise again. This should take about 40 minutes now.
  13. Preheat oven to 190C (375F) and after 40 minutes, remove the towel and gently place the challah in the oven for baking.
  14. Bake 20 minutes until it's nice and brown.
  15. While the challah is in the over prepare the glaze by simply placing the maple syrup and water in a small saucepan and heating on medium heat while stirring, until it start to boil. Remove from heat immediately.
  16. After 20 minutes, remove the challah from the oven (you'll know it's ready if when you tap on it you hear a hollow sound) and immediately brush with the maple glaze (while the challah is still hot).
  17. Let the challah cool completely & enjoy.

Whole Wheat Maple Challah with MAple Glaze

Whole Wheat Maple Challah with MAple Glaze

I love yeast dough! I really do. I’m not sure why but I think it’s the fact that it kinda “gives back” what you put into it. Am I making sense? didn’t think so. You see, yeast dough required patience and knowing which ingredients work together well and which don’t. And when you add the […]

Read More

Apples and Honey Flower Shaped Buns

Baked Goodies

With fall in almost full swing (hey, I can definitely see red leaves at this point of time) and the Jewish high holidays right around the corner, my desire to make and bake is definitely increasing.

I saw a video recently of this woman making amazing shapes of bread and thought to myself ‘I wanna play with dough too’, so I did. I decided to go for the apples and honey concept since it’s not only fall related but it’s also a perfect fit for the Jewish New Year – Rosh Hashanah.

I must say, that although I don’t consider myself a religious person, I just LOVE the traditions of the Jewish religion. Celebrating the new year with family and friends and awesome food that of course symbolizes different things.

One example is the honey and apple. In Rosh Hashanah we serve apples and honey at the table, the kids love it, we love it, it tastes so good and it is a symbol of a blessing for a sweet year to come ahead. So the way I see it it’s a win-win.

In fact, the Jewish New Year is one of my all-time favorite holidays, I find that although I don’t have my family nearby, I still enjoy the atmosphere of the holiday, the cooler evenings and the fact that we gather around with friends and wish each other a happy and sweet new year.

Having said all that about the honey and apples and happiness, these flower shaped buns are pure joy 😉

Regardless of your religion or traditions, these are a smash hit when it comes to something special to serve at the table. They incorporate apples, honey and bread – I mean, come on, does it get any better than this? oh wait, it does, pass the butter please.

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Flower Shaped Buns
Author: 
Recipe type: Buns, Bread
Cuisine: Holiday, Fall, Breads
Prep time: 
Cook time: 
Total time: 
Serves: 9 Buns
 
These easy flower shaped buns are not only pretty, they taste amazing, and when fresh with butter on top they're a smash hit for sure.
Ingredients
  • 350gr Whole Wheat Flour
  • ¼ Cup Vegetable Oil
  • ½ Tbsp + 1 ½ Tbsp Honey (divided)
  • ¼ Cup + ½ Cup Warm Water (divided)
  • 1 Tbsp Dry Yeast
  • 1 Apple - Peeled and diced into small cubes
For Honey Syrup for brushing:
  • 1 Tbsp Honey
  • 1 Tbsp Boiling Hot Water
Instructions
  1. In a small bowl, place the Yeast with ½ Tbsp honey and ¼ cup warm water and stir. Set aside for about 10 minutes until foam forms).
  2. In the meantime, prepare the rest of the dough by placing the flour, oil, 1 ½ Tbsp honey and diced apple in a stand mixer bowl.
  3. Add in the yeast mixture and start mixing on low-medium speed with the knead attachment. Gradually add the additional ½ cup warm water while stirring until a soft and a bit sticky dough forms (about 3 minutes).
  4. Remove the dough from the bowl and knead it on a lightly floured surface for about 5 minutes and then place back in the bowl, cover with plastic wrap and set aside in a warm place for about 45 minutes or until the dough almost doubles in size.
  5. Preheat the oven to 185C (365F) and layer a baking sheet with parchment paper.
  6. After about 45 minutes, dump the dough onto a lightly floured surface and punch it to deflate it.
  7. Divide into 9 pieces and start shaping. You can shape into any bun shape.
  8. For flower shape, follow the images below (roll the dough, flatten a bit, cut edges of roll, roll into a spiral).
  9. place shaped buns onto the baking sheet and cover all with clean kitchen towel and set aside for 30-35 minutes in a warm place to let the buns rise.
  10. After 30-35 minutes, place in the preheated oven and bake for 17-20 minutes until the buns are golden brown and sound hollow when you tap on them.
  11. While the buns are baking make the honey syrup to brush them with, by mixing together the honey and boiling hot water.
  12. Once the buns are out of the oven, brush them with the syrup while they’re still hot and let cool.

 

Apples and Honey Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

With fall in almost full swing (hey, I can definitely see red leaves at this point of time) and the Jewish high holidays right around the corner, my desire to make and bake is definitely increasing. I saw a video recently of this woman making amazing shapes of bread and thought to myself ‘I wanna […]

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Quick and Easy Cookie Butter Cookies – Only 3 Ingredients Too

Cakes and Cookies

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching 🙂

To make sure that everyone’s happy I made these small cookies with my cookie butter.

Oh, did I not tell you yet? I found COOKIE BUTTER at the grocery store! after years of anticipation and a few parcels from overseas containing this amazingly tasty cookie butter, I finally found some here, in Halifax, at the grocery store. And with the risk of having this sound like I have no life (swear to god I do) – I was thrilled!

I made cookie butter cookies (now, try saying that 3 times fast) and the great thing is that surprisingly they are not too sweet (I hate it when it’s too sweet) and they only require 3 ingredients.
It took me 5 minutes to whip up the cookie batter and 10 more minutes to bake. In only 15 minutes I had happy-busy- munching kids. Oh, and cookies of course.

 

Cookie Butter Cookies

 

Quick and Easy Cookie Butter Cookies - Only 3 Ingredients Too
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
 
Easy and fast with only 3 ingredients. These cookies will satisfy your sweet tooth while not beint too sweet at all.
Ingredients
  • 4 Tbsp Cookie Butter
  • 4 ½ Tbsp Whole Wheat Flour
  • 1 Egg
Instructions
  1. Preheat oven to 375F (185C)
  2. Place the 3 ingredients in a bowl and mix until fully combined. If the batter feels too soft to shape, place it in the fridge for 10-15 minutes.
  3. Scoop 1 tsp at a time and shape into balls and place on a parchment paper layered baking sheet about 2 inches apart.
  4. Press the center of each cookie with your thumb.
  5. Bake for 10 minutes in a preheated oven or until golden brown.

 

Cookie Butter Cookies

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching 🙂 To make sure […]

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Potato and Onion Hash Brown Quiche With Coconut Oil Crust – The Perfect Brunch

Home Made Cooking

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, enjoying, celebrating weekends and togetherness.

Now that the sun is out more often and the weather seems to be a bit nicer, I hope we can have out brunches out on the deck. The only problem with brunch the way I see it, is the fact that I feel like doing nothing right after.

I feel so lazy after a good brunch that any other plans made for that same day are pointless to me. why ruin a good moment? just because life gets in the way? that’s no excuse.

A few weeks ago I made this quiche. I just craved potatoes and knew that if I mix potatoes and eggs I’ll get a main dish for brunch, and after I have that, well, all that’s left to make are a couple of salads and I’m done.

So I mixed a few ingredients for the crust, tossed some potatoes in a pan, combined and baked and voila, my main dish was ready.

If you’re a fan of hash browns and eggs for brunch (or breakfast) then this recipe is for you. And if you’re not – you should be. Wish ketchup or sriracha drizzled on top and a side of fresh vegetables, this is a perfect and easy brunch option.

Have I already mentioned I love brunches?

Onion Potato Hash Brown Quiche with coconut Oil Crust

Onion Potato Hash Brown Quiche with coconut Oil Crust

Potato and Onion Hash Brown Quiche With Coconut Oil Crust - The Perfect Brunch
Author: 
Recipe type: Brunch
Cuisine: Vegetarian, Coconut Oil
Prep time: 
Cook time: 
Total time: 
 
Onion and Hash brown in a baked brunch, and if that's not enough, top it up (or down) with coconut oil crust - bingo!
Ingredients
For the crust:
  • ¾ Cup Whole Wheat Flour
  • ¼ Cup Coconut Oil (Solid)
  • 1 Egg
  • 2 Tbsp Cold Water
For the Hash Brown Filling:
  • 2 Medium Potatoes - Diced into really small cubes
  • ½ Onion - Diced into really small pieces
  • 2 Tbsp Olive Oil
  • 3 Eggs
  • 3 Tbsp Milk
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste
  • Chopped Scallion Greens for Garnish (optional)
Instructions
  1. In a stand mixer bowl, place the flour, coconut oil and egg and start mixing them together on low-medium speed until they begin to combine.
  2. Add in the 2 tablespoons cold water one after the other while mixing and keep mixing until the dough forms and it is smooth and even. do not over mix it or it will be sticky.
  3. Once the dough is ready, remove it from the bowl and wrap it with plastic wrap and place in the fridge for about 20 minutes or until you are done preparing the filling.
  4. Prepare the filling by first tossing the olive oil, potatoes and onion in a pan over high heat.
  5. Toss for about 5-7 minutes or until potatoes soften and you can easily poke them with a fork (the smaller the cubes the faster this will go).
  6. In a medium mixing bowl combine the eggs, milk, garlic powder, salt and pepper and stir until evenly mixed.
  7. When the potatoes are ready, add them into the bowl with the egg mix and fold them in to fully cover them.
  8. Preheat oven to 375F (180C) and a a 9.5” pie dish (I used Pyrex)
  9. Remove the chilled dough and roll it on a lightly floured surface until you get a round leaf that’s about 10.5”-11” in size.
  10. To make it easier to place it inside the dish, simply roll the dough around your rolling pin loosely and unroll it onto your dish, pressing it onto the dish and the edges.
  11. Pour the potato-egg batter onto the crust dough and garnish with chopped scallion greens (optional)
  12. Bake for 25-30 minutes until the egg is set.

Onion Potato Hash Brown Quiche

Onion Potato Hash Brown Quiche with coconut Oil Crust

Onion Potato Hash Brown Quiche with coconut Oil Crust

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, […]

Read More

Pigs In A Blanket From Scratch With Only 4 Ingredients

Baked Goodies

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you really want is comfort food like soups, chowders, hot fresh breads, fries, juicy steaks and basically things that are not vegetables in their raw form.

So the good news is that winter is gone (please make it stop raining now) and the spring is here, and with it life becomes a bit easier on us “food makers and bakers” because preparing a meal in the spring or summer is so much simpler.

All you need is an “anchor” in the form of a main dish and a side of salad and voila – a meal. And for me, it could be anything really. Potatoes and salad, hot dogs and salad, steak and salad, quiche and salad or even a snacky kind of food – with a side of salad.

Now speaking of a snacky meal, I made these Pigs In a Blanket the other day and the kids not only fought over who gets one first, they also asked to take it in their lunch box for school the next day. Can you say “Nailed It”?

The “blanket” for these little “piggies” is made of only 4 ingredients and doesn’t even require a mixer, you can mix it with a fork as far as I’m concerned and touch up with a few kneads.

Now, can you say “Bingo”? 🙂

Serve to the kids (or big kids or kids at heart 🙂 ) with ketchup or mustard on the side and you’re a star and if you have a plate with a built in dipping bowl then you’re a superhero 🙂 (click here to see plate).

Also,

Pigs in a blanket made from 4 ingredients

Pigs In A Blanket From Scratch With Only 4 Ingredients
Author: 
Recipe type: Lunch
Cuisine: Snack, Finger Food
Serves: 16-20 Pieces
 
Pigs in a blanket were never this easy. Using whole wheat flour and 3 more ingredients and you got yourself the perfect finger food, snack or even lunch.
Ingredients
For the Rolling Dough (The Blanket):
  • 2 Cups Whole Wheat (or White All Purpose) Flour
  • ½ Cup Vegetable Oil
  • ½ Cup Hot (just boiled) Water
  • ½ tsp Baking Powder
For the Hot Dogs (The Pigs):
  • 8-10 Hot Dogs cut in half
For the Egg Wash:
  • 1 Egg - Beaten
Instructions
  1. Preheat oven to 375F (180C)
  2. In a medium mixing bowl mix the flour, oil, baking powder and hot water. You can mix using a stand mixer or by hand. Mix together and then knead a bit until you get a dough ball.
  3. Divide the dough into two pieces and roll the first piece (no need to flour the surface but you can flour it a bit if you want to) using a rolling pin until it is ¼ cm thick. Roll it into a rectangular leaf.
  4. Using a sharp knife or pizza roller, cut the rectangular dough leaf into 8-10 triangles (similar to cutting in zig-zag).
  5. On the wider end of each triangle, place one half of a hot dog (from the ones you prepare in advance) and roll the triangle dough piece towards the sharp end of the triangle (like a rugelach)
  6. Place on a parchment paper layered baking sheet and repeat with the other hot dogs and the second piece of dough.
  7. Brush each rolled hot dog with the egg wash and sprinkle sesame if you want to (optional)
  8. Bake for 20-25 minutes in the preheated oven or until pastry is golden brown and the hot dog is a bit puffy.

Pigs in a blanket made from 4 ingredients

Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you […]

Read More

Cinnamon Butter Fingers With Chocolate Drizzle

Cakes and Cookies

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet).

So the other day I craved for something sweet with my tea, I figured that by now I should sort of know what I’m doing in the kitchen and decided to just mix up something and hope for the best.

Let me tell you, it was worth the risk (calculated risk that is).

I came up with these finger cookies, and they are delicious. Not only that they taste really good, they made the house smell amazing and the kids super happy, because hey – cookies with chocolate, after 7pm, that’s a real treat.

Apparently, sometimes being impatient brings out the creative side in you.

these are whole wheat cookies so you can call them healthy if you really need another excuse to make them. they’re easy and can even be made with the kids (which might take longer – don’t say I didn’t warn you). Either way – they are a great coffee/tea companion.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon Butter Fingers With Chocolate Drizzle
Author: 
Recipe type: Dessert
Cuisine: Wholesome Desserts
 
Easy peasy finger cookies, made with whole wheat and drizzled with chocolate. the smell of cinnamon will probably make you want to eat them all before they're even baked.
Ingredients
  • 2 Cups Whole Wheat Flour
  • 100gr Butter (Room Temperature)
  • 2 Eggs
  • 4 ½ Tbsp Sugar
  • 2 Tbsp Cold Water
For the Cinnamon Coating:
  • 5 Tbsp Sugar
  • ½ Tbsp Ground Cinnamon
For the Chocolate Drizzle:
  • ¾ Cup Semi-Sweet chocolate Chips
  • 1 tsp Vegetable Oil
Instructions
  1. Preheat oven to 375F (180C)
  2. Mix the flour, butter, eggs and sugar and after they are all combined, gradually add the 2 Tbsp cold water to help the dough stick together and become softer.
  3. Divide the dough into 4 pieces and roll each piece into one long finger, about 1 cm/ ½ Inch thick
  4. Cut the long finger into small fingers, about 5cm/ 2 inch long. Repeat with the other pieces of dough.
  5. In a separate plate, mix the sugar and cinnamon for coating
  6. Roll each finger in the cinnamon-sugar mix and place on a parchment paper layered baking sheet
  7. Bake 17-20 minutes in the preheated oven
  8. While the cookies are baking, melt the ¾ cup chocolate chips in a small sauce pan, over medium heat while stirring constantly to avoid burning the chocolate
  9. While stirring, add in the 1 tsp oil and keep mixing until you get a smooth chocolate mix
  10. Remove the cookies from the oven and let them cool a bit (about 5 minutes)
  11. Using a fork, dip the fork in the melted chocolate and drizzle freely over the cinnamon fingers while they are still on the baking sheet
  12. Once you’re done drizzling, let the drizzled cookies cool completely. If you want to expedite the cooling process and make sure the chocolate is set, place the baking sheet in the fridge for 15 minutes.
  13. After cooling and after the chocolate drizzle is stiffens, cookies can be stored in an airtight container.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet). So the other day I craved for something sweet with my tea, I figured that by now I should sort […]

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Homemade Soft Whole Wheat Sesame Bagels

Baked Goodies

I just came back from visiting my family for a week.

A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids.

It was an amazing week with a pretty painful finale. On the way back my flight got delayed for 4 hours while passengers were already inside the airplane! I missed my connection flight, I haven’t slept all night and was issued an early morning flight home instead, so I was basically on my way home for a day and a half.

saying that I was a walking dead when I got back home would be an understatement. Too bad Air Canada couldn’t make an effort to make sure the end of my vacation was as good as the vacation itself.

Although I’m back, I still feel kind of disconnected from reality, sort of floating, so naturally I’m not in the kitchen all day and I don’t have as many ideas as I have when I’m down to earth.

My husband suggested we have bagels with cream cheese and smoked salmon for breakfast, but of course, I’m not really here so I forgot to get the bagels when I went shopping. Nevertheless, the solution was obvious -I was going to make bagels and we were going to have our planned breakfast, for supper.

I feel so much safer when I know exactly what goes into my food, so making these homemade bagels is definitely a win-win. I get to serve light supper (or breakfast), I get to eat healthier and I may even have some time left to actually watch something on TV without passing out – woohoo.

These are soft, easy and great tasting bagels. You can also add some fried onion to the dough or cinnamon and raisins. Enjoy.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels
Author: 
Recipe type: Bagel
Cuisine: Baked Goods
 
These are soft, easy and so good. Enough said, you just have to make them.
Ingredients
  • 1Kg Whole Wheat Flour
  • 3 tsp Dry Yeast
  • 2 Tbsp Honey
  • 1 Tbsp Salt
  • ¼ Cup Vegetable Oil
  • 2 ½ Cups Warm Water (not hot! you’ll kill the yeast)
For egg wash:
  • 1 Egg
  • 2 Tbsp Water
  • Sesame - In separate plate
Instructions
  1. Put the flour and yeast in a mixer bowl and combine
  2. Add in the salt, honey and oil and half of the water and start mixing using the kneading attachment on low speed.
  3. Gradually add in more water (drizzle it in) and when you see the dough start to form, change the mixing speed to medium and keep mixing until you get an even, soft, almost non sticky dough.
  4. The dough should be soft to touch and non sticky. If it’s a bit sticky that’s ok.
  5. You may end up needing a bit more or less water, depending on your flour absorbance.
  6. Put some oil on your hand and pat the dough all around until it is covered with a layer of oil (this will make dividing it easier later on)
  7. Cover the mixing bowl with dough and let it rest for 30 minutes.
  8. Meanwhile, prepare the egg wash by whisking the water and egg together and set aside a plate with sesame for dipping.
  9. After 30 minutes, remove the dough from the bowl and divide into 12 pieces (they shouldn't stick to you surface since the dough is oiled.
  10. Form each piece into a ball (tennis ball sized) and then push your thumbs in the middle to form the bagel hole. Widen the hole until it’s about 2-3 inches big (don’t worry it’ll shrink while baking),
  11. Dip each bagel (both sides) in the egg wash and then in the sesame and place on the parchment paper covered baking sheet.
  12. Make sure the bagels are at least 2 inches apart because they will grow while baking.
  13. Let the bagels rest in the baking sheet for additional 30 minutes.
  14. Preheat oven to 460F (can be 450F if this is the highest on your oven)/ 240C.
  15. After the 30 minutes passed, bake the bagels on the middle oven rack for 20 minutes or until browned.

Homemade Soft Whole Wheat Sesame Bagels

Homemade Soft Whole Wheat Sesame Bagels

I just came back from visiting my family for a week. A week where I didn’t cook, bake, clean, do the dishes, the laundry, prepared the lunch boxes or really cared about what time it is. Yup, I went there without the kids. It was an amazing week with a pretty painful finale. On the […]

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