The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.
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The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 14,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.
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This incredibly delicious cinnamon roll wreath is the best breakfast on Christmas Day or any time of the year, with a cup of coffee or a glass of milk. When you bake it, your house will smell amazing all day long. I love the smell of baking❤️.
- 1 tbs active dry yeast
- 3/4 cup warm water
- 2 tbs plain yogurt (room temperature)
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 tsp salt
- 2 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- 1/4 cup softened butter, divided
- 1 large egg yolk
- 2 tsp heavy cream
- 1/2 vanilla extract
- 1 cup icing sugar
- 1 tbs heavy cream
- 1 tsp vanilla extract
- 1 tbs melted butter
- In the bowl of your stand mixer, with the dough hook attached, add flour, sugar, yeast and salt. Mix to combine.
- Add yogurt, water and oil. Knead on medium speed until dough is smooth and does not stick to the walls of the bowl. If the dough still sticky , you could add some more flour.
- Cover with plastic wrap and a clean kitchen cloth and keep the dough in an air-tight container until it doubles in size (approximately 30-45 minutes).
- Turn dough onto a floured surface. Roll dough into a 16×12-in. rectangle.
- Spread with the butter to within 1/2 in. of edges, sprinkle brown sugar and cinnamon evenly.
- Roll up the dough into jelly-roll, starting with the long side, pinch seam to seal.
- Transfer to parchment paper-lined round pan or 15x10x1-in. baking pan, seam side down. Shape into a ring, pinch ends together to seal.
- Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling.
- Cover with kitchen towel, and let rise in a warm place until it doubles in size (about 1 hour).
- Preheat oven to 400F.
- For egg wash, in a small bowl, whisk egg yolk, heavy cream and vanilla.until combined. Brush over wreath.
- Bake until golden brown. (about 25 minutes)
- For glaze, in a small bowl, mix icing sugar, heavy cream and vanilla and spread over wreath if desired.
- Enjoy! 😊
This cookies are perfect for chocolate lover, rich in flavor and soft in texture … super delicious!
- 1 3/4 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tsp instant coffee granules or espresso powder
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup icing sugar for covering cookies
- Prepare all ingredients.
- In a big bowl add, granulated sugar, cocoa powder, coffee and oil. Stir with a wooden spoon until combine.
- With your hand mixer. Start adding eggs one at a time and mix.Do not overbeat.
- With adding of the last egg, add vanilla extract and mix.
- In another bowl whisk together flour, baking powder and salt.
- Cover the dough with plastic wrap and chill the dough for four hours or overnight.
- When it is time for baking, preheat oven to 350F. And line two baking sheets with parchment paper.
- In a bowl add icing sugar.
- With a small icecream scooper, get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands.
- Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet).
- Bake for 10-12 minutes.
- Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.
- Never overbeat cookie doughs. You are doing cookies not cake.
- Adding the coffee granules is optional, just to enhance the flavor of the chocolate.Do not overbake your cookies.
Looking for an appetizer ( hors-d’oeuvre) to please your guests, try this mouth watering recipe.
- 1 big eggplant ( aubergine)
- 1 tomato
- 1 red bell pepper
- 2 garlic cloves mashed
- 2 tbs olive oil
- 1 tbs pomegranate molasses
- 1 tbs lemon juice
- 1/2 tsp crushed red pepper
- 2 tbs chopped parsley
- 1 tsp dried mint
- Salt and pepper to taste
- French baguette sliced
- Salt, pepper and olive oil for brushing baguette.
- Turn on oven to broil.
- In an oven tray arrange eggplant, tomato and red bell pepper.
- Brush them with olive oil and a sprinkle of salt.
- Broil, turning ones until cooked and a layer of black broil signs obtained on top.
- Take the vegetable out of the oven and set aside to cool.
- Preheat oven to 400F. In another oven pan arrange baguette sliced brush them on both sides with olive oil an a sprinkle of salt and pepper. Toast them in the middle rack of the oven until golden in color.
- Peel off the skin of the vegetables.
- On the cutting board cut vegetable into small cubes.
- Put cubes in a bowl and add salt, pepper, pomegranate molasses, lemon juice, olive oil, smashed garlic, chopped parsley and mint. Stir to combine.
- Cool in the fridge for 1 hour before serving to enhance the flavor.
- In a serving plate arrange baguette slices.
- Add a tsp of the salsa on top of each slice.
- Decorate with chopped parsley and pomegranate seeds and Serve as an appetizer.
- You will get a lot of compliments😉