Miriam Weg used our Best Challah Ever recipe to make these challahs and rolls. She used the remainder of the dough to make chocolate buns!! Yum! She rolled the challah dough thin, spread a thin layer of bakers choice liquid marble, then sprinkled equal amounts cocoa powder, confectioner's sugar and sugar over it, rolled it up and cut into circles. She brushed with beaten egg and baked for about 40 minutes. Definitely trying this one. Thanks Miriam!
Leah Steinman used our Best Challah Ever recipe to make these beautiful rolls. She brushed them with egg and sprinkled on some dried rosemary, poppy seeds and sesame seeds before baking. She baked them for about 30 minutes at 325°. One batch made 27 large sized rolls. Great idea! Thanks Leah!
Check out Chana Leah's version of my chicken and rice! She used beharat, onion powder, hilba, paprika, turmeric and salt. Beharat is a middle eastern spice mix, typically made of allspice, black peppercorn, cardamom, cloves, coriander, cumin and nutmeg. Hilba is fenugreek. Looks great! Thanks Chana Leah!
The first time I made challah I nearly cried. Ok, not nearly. I full-fledged cried. I was expecting instant success because I did everything right. However, I was left with dense (in a bad way), crumbly (in a bad way), tasteless (is there a good way?!) poor excuses for braided bread undeserving of being called "challah". I was traumatized for a bit and swore off the whole thing because, frankly, I don't handle failure all that well. ...continue reading "Best Challah Ever — A step by step guide"
Quinoa has been "in" for quite some time now and yet so many people are still intimidated to make it. That stops right here, right now. Ya hear me?
...continue reading "Roasted Veggie Quinoa"