Posts Tagged with “recipe”


Apple Honey Challah Recipe

on October 2nd, 2016
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I recently went to a cooking class at a friend’s house and got the most amazing  Apple Honey Challah Recipe I have ever tasted and thought I would share it with all of you Shopping and Info readers. It is pretty foolproof and as long as you are patient and do other things outside the house or around the house while you are waiting for the dough to rise for the 3 hours total time, you will have 2 amazing tasting and looking challahs to share with your family anytime of the year.



2 packages active dry yeast (1/4oz packages)

2 tsp plus 1 cup sugar

¼ cup warm water

2 tsp salt

½ cup vegetable oil

2 cups boiling water

2 eggs, well beaten

71/2 to 8 cups unbleached flower

1 1/2 tart green apples, preferably Granny Smith, peeled and cut into 1/4-inch-thick slices (about 1 3/4 cups)


3 egg yolks mixed with 2 tbs honey


Preheat oven to 300


Dissolve yeast and 2 tsp. sugar in warm water.

In a large bowl combine remaining sugar, salt, oil and boiling water.

After mixture cools, mix in beaten eggs and the yeast mixture.

Add the flour to make the dough  (it should be slightly sticky to touch)

Turn onto a floured surface and knead until smooth.

Set dough in oiled bowl, turning to coat entire surface.

Cover with dampened cloth and let rise in a warm spot 1 – 11/2 hours.


Grease a round pan or place parchment paper on baking tray


Turn dough onto flour surface

Top with apples; knead to incorporate. Return to bowl.

Divide into 2 equal parts for 2 round challah. Divide each part into 3 or 4 strands for braiding.

Braid dough and place in round pan or on baking tray.

Cover and allow to rise for another 11/2hours


Brush top of loaves with egg and honey mixture

Bake for 15 minutes on 300, then increase temperature to 325 and bake for 15-20 minutes longer.


Take out oven and allow to cool.

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Banana Date Muffins Gluten Free RECIPE

on September 23rd, 2013
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Banana Date Muffins Gluten Free RECIPE – This is my own version – please credit when reposting. Thanks.

I recently decided to go Gluten Free because I have been doing a lot of research about people who have siblings who have celiacs and finding out that family members are highly likely to have similar symptoms that can affect their health if they continue eating gluten products. Recently I was not feeling well and went to the doctor to run quite a few tests and found that I am mildly gluten intolerant. Since I am already lactose intolerant, I decided to look into alternatives for getting healthy by removing gluten products from my diet as well.

My first thoughts were what am I going to eat? But when I started reading a book called Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health which was recommended by my doctor I found that the way we should look at it is WHAT CAN I EAT rather than WHAT I CANNOT EAT.  The answer was very simple. I can eat all proteins, all vegetables, and all fruits in moderation. What I could not eat were wheat products and grain products and from my research I found that those were the products that were making my gluten intolerant self and celiac siblings sick anyhow. So it was a pretty easy fix.

However, every once in a while I did have a hankering for having something that was not a protein or a fruit or a vegetable and that is when I started searching for recipes to make some of the baked items that I grew up loving. By using great natural alternatives to wheat flour like coconut flour and almond flour I found myself once again able to eat in moderation all the baked items I once loved without the side effects of feeling tired or getting a sugar headache from the traditional processed flour products.

Here is one of my favorite recipes that I adapted from the Gwyneth Paltrow cookbook It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great.

Here is my recipe – I substituted ingredients that she suggested with what I had in my cupboard. All my ingredients are also glutenfree with no eggs.

2 cups of Coconut Flour – I use Let’s Do Organic Coconut Flour, 16-OuncePouches (Pack of 6)

2 tsp of baking soda

2 tsp of baking powder

1 tsp of sea salt

2/3 cup of almond milk

1/2 cup of extra virgin olive oil

2/3 cup of Vanilla Agave

6 pitted dates cut into small pieces

2 ripe bananas mashed

Sift all of the dry ingredients and then add to the bowl with all of the wet ingredients and mix all together. Line 18 muffin tins and distribute the mixture evenly. Bake at 400 degrees for 25 minutes.

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Peanut Butter Chocolate Cookies GLUTEN FREE & SUGAR FREE

on August 29th, 2013
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Peanut Butter Chocolate Cookies GLUTEN FREE & SUGAR FREE – I always love to share my favorite recipes with my friends and since it is a long weekend I am sure you are looking for some fun recipes for the Labor Day weekend. Here is one I have tried twice and have tweaked to make my own. Check it out. It is so good even my 9 year old is asking for more. You would never know there is no sugar or flour in it. 

Here is the recipe for my Peanut Butter Chocolate Chip Gluten Free Cookies – adapted from someone on the internet – I cannot find the original author so I will attribute it to a recipe I found on the CafeMom Forum. Recipe was changed based on what I had in my kitchen cupboards so this is my recipe adapted.

Ingredients –

1 1/4 cup of organic garbanzo beans not canned from Whole Foods washed and drained

1/2 cup of crunchy salted peanut butter from Whole Foods

1/4 cup of vanilla flavored agave – here is the one I use Madhava Organic Vanilla Agave, 11.75-Ounce (Pack of 6)

1 teaspoon of baking powder – if you need gluten free options – here is one I like - Hain Baking Powder, Gluten Free, Sodium Free, 8 oz

1/2 cup carob chips or chocolate chips

Add all ingredients into your food processor except the chocolate chips and ground up all the ingredients until uniform and add chocolate chips and mix. Create 1 tablespoon size balls and flatten onto a parchment baking sheet and bake for 11 minutes. Let stand for 5 to 10 minute to cool and enjoy.

These cookies are so good you will not believe they do not have granulated sugar, flour, or eggs. And the plus is your get a boost of protein and fiber with the garbanzo beans.

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Butterscotch Budino from Pizzeria Mozza

on April 5th, 2009
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Last night I went to celebrity hot spot Pizzeria Mozza for a private party thrown by Type A Planning. The party was done in Pizzeria Mozza’s private wine room in Los Angeles.

At the party, I had the pleasure of tasting their amazing Butterscotch Budino for dessert along with all their distinctively delicious pizzas. The Butterscotch Budino tasted like Obama’s favorite chocolate covered caramel candy with fleur de sel on top.

This morning I was still craving that sweet and salty taste so I went in search of the recipe for future use.

Here is the recipe:

Recipe: Butterscotch Budino With Caramel Sauce
Credit: New York Times
Published: May 9, 2007

Adapted from Dahlia Narvaez of Pizzeria Mozza

Time: 1 hour, plus 3 hours’ chilling

3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2teaspoons kosher salt
5 tablespoons butter
1 1/2 tablespoons dark rum
3/4 cup heavy cream
Scrapings from 1-inch piece of vanilla bean, or 1/4 teaspoon vanilla extract
2 tablespoons butter
2tablespoons light corn syrup
1/2 cup sugar
1 1/4 teaspoons fleur de sel
3/4 cup crème fraîche.

1. For the budino, combine cream and milk in bowl or pitcher, set aside. Whisk egg, egg yolks and cornstarch in medium bowl, set aside.

2. Combine brown sugar, kosher salt and 1/2 cup water in pot. Place over medium-high heat and let sit until edges start to brown. Tilt pot as needed to even the browning until caramelized, nutty and deep brown, about 10 minutes.

3. Immediately whisk in cream mixture, mixture will steam and caramel will seize. Bring to a boil, then reduce heat to medium. Whisk a cup at a time into egg mixture until half is incorporated. Remove from heat, and immediately whisk egg mixture back into pot until custard is very thick, about 2 minutes.

4. Whisk in butter and rum. Pass through a fine mesh strainer and divide among 10 6-ounce ramekins. Cover with plastic wrap, allow to cool, and refrigerate until chilled, about 3 hours or up to 3 days.

5. For sauce, combine 1/2 cup of cream and the vanilla in medium saucepan. Heat until simmering. Add butter and remove from heat; set aside.

6. In large heavy-bottomed saucepan, combine corn syrup, sugar and enough water (3 to 4 tablespoons) to make a wet, sandy mixture. Cook over medium-high heat, swirling pan for even cooking, until mixture is medium amber, about 10 minutes. Remove from heat and carefully whisk in cream mixture; set aside and let cool. (May be refrigerated and reheated before serving.)

7. Whisk remaining 1/4 cup cream in a large bowl until it begins to thicken. Add crème fraîche and whisk until thick and fluffy. To serve, spoon a tablespoon of warm caramel sauce over each budino. Sprinkle with 1/8 teaspoon fleur de sel, and add a dollop of cream topping.

Yield: 10 servings.

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