Baked oatnmeal الشوفان المخبوز

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Delicious and healthy breakfast or snack that you can have anytime of the day.

Ingredients:

  • 2 cupsorganic old fashion oats
  • 1/2 cup walnuts toasted and chopped
  • 1/2 cup brown sugar
  • 1tsp baking powder
  • 1 1/2 tsp  ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup raisin or any dried fruit you prefer
  • 2 cups milk
  • 1 large egg
  • 3 tbs unsalted butter, melted and cooled slightly
  • 2 tsp vanilla extract or 1/2 tsp vanilla powder 


Method:

  1. Preheat the oven to 375°F/190°C with a rack in the middle of the oven. 
  2. Bring an oven safe dish and spray it with none stick spray or brush it with butter.
  3. In a big bowl, mix together the oats, half the walnuts, sugar, baking powder, cinnamon, raisin and salt.
  4. In another bowl, whisk together the melted butter, the milk, the egg and the vanilla.
  5. Add the liquid mixture to the dry mixture and mix until combined.
  6. Spread the oatmeal mixture in the prepared oven safe dish.
  7. Bake it for 40 minutes.
  8. Take it out of the oven and sprinkle it with the rest of the walnuts.
  9. Serve it in a small bowl with hot milk and a teaspoon of brown sugar if desired.

Enjoy!

Tips: 

  • you can be creative and add any fresh or dried fruits you like.
  • Be sure to use old the fashion or the rolled oats not the instant oats.
  • Substitute the brown sugar for maple syrup or honey depends to your likings.
  • Substitute the walnuts with any kind of nuts you like.
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Blueberry lemon ricotta cheese pound cake

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Ingredients:

  • 1 3/4 cups all purpose flour + 1 tbs to toss blueberries 
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup ricotta cheese
  • 1 1/4 cups sugar
  • 3 large eggs room temperature 
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup (5 ounces)blueberries, washed and dried
  • 2 tbs freshly squeezed lemon juice 

for the lemon glaze:

  • 1 tablespoon of freshly squeezed lemon juice 
  • 1 1/4 cup of powdered sugar 
  • 1 tsp lemon zest

Method:

  1. Preheat oven to 325F.
  2. Spray  a loaf pan (9×5 inches) with non stick spray or use parchment paper and set aside.
  3. In a bowl, combine 1 3/4 cups of flour, salt, and baking powder and set aside.
  4. In another bowl with an electric mixer, cream together room temperature butter, sugar, and  ricotta until light and smooth
  5. Beat in eggs one at the time.
  6. Add lemon zest and vanilla. At this point the mixture should be lumpy 
  7. combine the dry with the wet ingredients. 
  8. In a nother small bowl toss blueberries with the 1 tbs of flour
  9. Fold in blueberries.
  10. Spread the batter in the loaf pan and with a spatula smooth the top of the batter.
  11. Bake in the middle rack of the preheated oven for 60-70 minutes or insert a tooth pick and it comes out clean.
  12. It is really important to let cool first and then cut.
  13. To do the glaze, mix all glaze ingredients together unti smooth and shiny and then spread the glaze on top of the cake.
  14. Enjoy!!

Apple Cake كيك التفاح

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Ingredients:

  • 4 cups apples diced
  • 2 cups brown sugar
  • 1/2 cup cooking oil
  • 2 eggs beaten
  • 2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp cinnamon
  • 2 tsp baking soda 
  • 1 tsp salt
  • 1 cup nuts chopped (optional)
  • 1 Apple sliced to garnish the top

Method:

  1. Preheat oven to 350F.
  2. Prepare baking pan, by spraying pan with nonstick spray.
  3. Arrange the 1 Apple slices in the bottom of the baking pan.
  4. In a big bowl, the 4 cups apple slices and brown sugar. Mix thoroughly.
  5. Add oil, nuts (if used) , eggs and vanilla.
  6. In another bowl, add all dry ingredients, and mix well.
  7. Add the apples batter to the dry batter, and stir to combine.
  8. Pour cake batter in the baking pan.
  9. Bake for 40 to 50 minutes, or until done.
  10. Let rest for 10 minutes, and then flip the pan over a wire rack, until cool down.
  11. Transfer to the serving plate, and enjoy with a cup of tea😊!

Cranberry orange scones

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Ingredients:

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tbsp baking powder
2 tsp kosher salt
1 tbsp grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tbsp.
4 teaspoons freshly squeezed orange juice

Directions
Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. I like to give them the triangle shape.


Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

This recipe adapted from Ina Garten / food network

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Crepes

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Ingredients

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter 
  • Butter, for coating the pan

Directions

  1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter in the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.                

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract to the egg mixture .

*For filling, I used cream cheese mix with powdered sugar, vanilla and lemon zest .
For Berries Sause
*In a small sauce pan, add 2 cups of fresh or frozen Berries, 3 tbs powdered sugar and 1 tsp corn starch . Mix and let cook for approximately 5 minutes on a medium low heat until bubbly and all sugar dissolved .
  Recipe courtesy of Alton Brown.

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Kaek – (Sesame Seed Jerusalem Bagel) كعك القدس بالسمسم

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For the Dough:

  • 3 1/2 tsp active dry yeast
  • 1 tbs of sugar
  • 1/4 cup warm water
  • about 4 cups bread flour or unbleached all-purpose flour
  • 1 1/2 tsp salt
  • 3 tbs powdered dry milk
  • About 1 cup lukewarm water

For the topping

  • 1/2 cup grape molasses mixed with 1/2 cup water
  • 2 cups sesame seeds toasted.    

Method: 

  1. Dissolve the yeast and sugar in 1/4 cup warm water and let stand 10 minutes in a warm place until frothy.
  2. Place the flour on the working surface, add salt and milk -mix until combine . Make a well in the center, and put in the yeast mixture, and 1 cup lukewarm water.
  3. Gradually work in the flour to make a stiff dough (you may not need all of the flour). If you have a heavy-duty mixture, it is best to knead for10 minutes with the dough hook on. until the dough is smooth and springy.
  4. Put the dough in a floured bowl, cover with plastic wrap and a kitchen towel. let rise 1 hour.
  5. Knead the dough a few times on a lightly floured work surface, roll into a log, and divide into 8 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel about 10 minute
  6. Roll each ball into a 14-inch long rope.
  7. Then form this rope into a long ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal.
  8. Dissolve the molasses in water in a bowl. Put the sesame seeds in a plate and set it next to molasses water. Dip each ring in molasses water first, and then in the sesame seeds, making sure the ring is completely and thickly coated with the seeds on all sides.
  9. Line baking sheets with parchment paper. Place 2 rings on each baking sheets and stretch them in the desire direction. let rest 30 minutes.

  

10. Preheat the oven to 465 F.Bake in the middle rack of the oven about 15-20 minute or until golden brown.

Your house will smell so good during baking. Have fun baking!

Kaak with Dips