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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 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, 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.
- Add the wet mixture to the dry mixture and mix to Combe.
- Cover the dough with plastic wrap and chill the dough in the fridge for four hours or overnight.
- When it is time for baking, preheat oven to 350F./180C. And line two baking sheets with parchment paper.
- In a bowl add icing sugar.
- With a small icecream scooper, shape the chilled dough into balls 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😉
This is one of my favorite dishes, I love any dish that has yogurt in the ingredients. My mom used to do it for us and I still do it the same way. Stuffed little zucchini with ground beef and onion, that is fried and cooked in a silky yogurt sauce and drizzled with sautéed pesto of butter, garlic , coriander and dried mint. This dish served with vermicelli rice.
- 8-10 koussa (zucchini)
- 2 tbs vegetable oil
- 1 pound ground beef
- 1 large onion diced
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- salt and pepper
- vegetable oil for frying
- 3 cups yogurt
- 1 Egg
- 2 tbs cornstarch
- 1 cup chicken or vegetable broth.
- 1 tbs samneh (ghee) or butter
- 2 cloves garlic crushed
- 1/2 tsp coriander
- Dried mint
- Wash zucchini well, cut off stems, and core theme it ha corer. You can buy a corer from any middle eastern store.
- Have a bowl filled with water and a tsp of salt ready.
- Wash the zucchini inside out in the salty water.
- Take zucchini of water and put them aside. Arrange them upside down to get rid of any salty water.
- In a nonstick pan, sauté onion with oil until translucent.
- Add ground beef, and brown until no longer pink.
- Add spices, salt, pepper and stir to combine.
- Turn off stove and leave the ground beef mixture to cool down.
- Stuff zucchini to the rim, with the ground beef mixture.
- Meanwhile, in a frying pan, heat oil.
- When oil is ready, fry the stuffed zucchini until golden in color.
- Put a paper towel on a big plate, and lay the fried stuffed zucchini on to absorb the excess oil.
- In a medium size pot, whisk in yogurt, egg and the cornstarch
- Put the pot on a medium heat stove and while keep whisking add the broth until reach a thick consistency.
- Adjust salt.
- Add the zucchini and let cook for about 15 minute.
- In a small pan add butter, crushed garlic and coriander, fry until gold in color
- Spoon zucchini in the serving dish , and add the garlic mixture on top.
- Sprinkle mint for garnish
- Serve with vermicelli rice on the side