Khaliat Nahal (Bee’s Hive Bread)

Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and they are glazed with a honey flavored syrup. Now there are many different recipes for this dish. I have compiled a group of them and found an easier and less expensive version.

Here are the ingredients needed for this recipe:

Dough

  • 3 cup all-purpose flour
  • 1/4 cup + 1 Tbsp. powdered milk
  • 1/4 cup vegetable oil
  • 1 pkg. dry active yeast
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup warm water (may need more or less, just enough to form a soft dough) (I added 1/2 tsp.)
  • 1/2 (8oz.) pkg. cream cheese
  • sesame seeds

Simple Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1 Tbsp. honey

Egg Wash

  • 1 egg yolk + 1 Tbsp. water

Step 1: In a large bowl, sift together the flour, powdered milk, sugar, baking powder, and salt.

Step 2: Mix in the yeast, vegetable oil, and enough warm water to form a soft dough.

Step 3: Knead for 8-10 minutes. The dough will be smooth in texture.

Step 4: Place dough into a lightly oiled bowl, cover with a damp cloth, and place plastic wrap over the bowl. (I recommend to not cover the dough with the cloth, it will stick to the dough. Instead just lightly oil the plastic wrap and cover the dough with it.)

Step 5: Proof for 1 + 1/2 hours.

Step 6: Meanwhile in a sauce pan, combine the sugar, water, and honey.

Step 7: Bring to a boil and allow it to lightly thicken over med-low heat, 3-4 minutes. Allow to cool.

Step 8: Lightly oil and line the bottom of a baking pan. (I will be using a 12-inch cake pan.)

Step 9: Preheat the oven to 350°F.

Step 10: Punch the dough down and divide it into small balls, about 2-3 Tbsp.

Step 11: Create a well in the balls and add 1/2-1 tsp. cream cheese in the center and encase the cream cheese in the dough.

Step 12: Place dough balls into a lightly oiled and lined baking pan, starting from the center and moving outward like a honeycomb.

Step 13: Brush dough balls with the egg wash and sprinkle on some sesame seeds.

Step 14: Bake for 25-30 minutes, or until golden brown.

Step 15: Remove from oven and immediately pour the cooled simple syrup over the buns.

Step 16: Cover the buns with foil and allow to cool to room temperature, about 20-30 minutes. (The syrup will be absorbed into the buns.)

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Decorated Cupcakes

Well today I will be decorating a multitude of cupcakes for my portfolio and it is so time consuming. But I really got inspired from a multifaceted playlist a few days ago. There were also many other sites that I checked out, but there were to many to count.

Edible Decorating Items:

  • Butter Cream Frosting
  • Fondant
  • Edible Glitter
  • Edible Dusting
  • Nuts
  • Berries
  • Candies
  • Food Coloring
  • Water
  • Vodka
  • Vanilla Extract
  • Cookie Crumbs
  • Corn Starch
  • Shortening

Decorating Tools:

  • Piping Tips: 2D, leaf, round, star, petal, and etc.
  • Piping Bags
  • Off-set Spatula
  • Rolling Pin
  • Pairing Knife
  • Food Safe Paint Brushes

Here are the decorated cupcakes:

Bacon Pancakes

Thinking of making my fluffy pancakes I looked into the refrigerator and saw a packet of bacon. I didn’t feel like just eating that beside the pancakes. So I figured I could combine the two. A fair warning, this is not for the faint of heart and so not healthy in any way, shape, or form. I was able to make 8-9 pancakes.

Here are the ingredients needed for this recipe:

Step 1: Fry up the bacon until crispy

Step 2: Place crispy bacon on a paper towel and reserve the bacon drippings.

Step 3: Cut up the bacon strips and add to the pancake batter.

Step 4: Proceed to cook the pancake batter as indicated in the Fluffy Pancake recipe. (Use the reserved bacon drippings to grease the pan for each pancake)

Challah

While watching television yesterday I saw someone using Challah for a bread pudding and I wanted to make that. Well trying to find some decent Challah in town was not easy so I figured I might as well make my own. So today I will be showing you how to make Challah.

Here are the ingredients needed for this recipe:

  • 1 1/4 cups warm water
  • 1 pkg. instant yeast
  • 1/2 cup honey (I like using orange blossom)
  • 2 Tbsp. vegetable oil
  • 1 whole egg + 3 egg yolks
  • 1 1/2 tsp. salt
  • 4 cups all-purpose flour
  • (egg wash: 1 egg + 1 Tbsp. honey)

Step 1: In a large bowl, pour in the warm water and sprinkle in the yeast.

Step 2: Beat in the honey, vegetable oil, egg, yolks, and salt.

Step 3: Add in the flour, one cup at a time, beating well after each addition.

Step 4: Knead in the bowl or lightly floured surface until smooth, elastic, and no longer sticky; adding flour as needed.

Step 5: Cover with a damp towel, and proof for 45-60  minutes, or until doubled in size.

Step 6: Punch dough down and turn onto lightly floured surface.

Step 7: Divide the dough into 3 equal portions.

Step 8: Knead each portion for 5 minutes, adding flour to keep from getting sticky.

Step 9: Roll each portion into a long rope of about 1 1/2-inch thick.

Step 10: To braid the dough see video: Braiding Challah (I had it to long, so I had to cut it in half to fit on the baking sheet)

Step 11: Line a baking sheet with parchment paper and place the braided dough on top of the prepared baking sheet.

Step 12: Cover the dough with a damp towel and allow to proof for 30 minutes.

Step 13: Preheat the oven to 375°F.

Step 14: Brush the dough with the egg wash.

Step 15: Bake for 30-35 minutes, cover the bread with foil after the first 20 minutes.

Step 16: Cool on wire rack

Crème Anglaise

I wasn’t sure what to do with the leftover heavy cream in the refrigerator and I didn’t want to waste it. So I figured I could make a sweet sauce out of it for a bread pudding or sticky buns. Crème anglaise, French for “English cream”, is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla.

Here are the ingredients needed for this recipe:

  • 1/2 cup heavy cream
  • 1 tsp. vanilla extract
  • 2 egg yolks
  • 2 Tbsp. + 2 tsp. sugar

Step 1: In a small saucepan, heat the cream and vanilla over medium-low heat until bubbles form around the edges. (Do not boil)

Step 2: While the cream is heating, in a small bowl, whisk together the egg yolks and sugar until smooth.

Step 3: While whisking the egg yolks, slowly pour 1/4 cup of the hot cream into the egg yolks.

Step 4: Gradually add the egg mixture into the remaining cream, whisking the cream constantly.

Step 5: Continue cooking and stirring until the sauce coats the back of a spoon.

Step 6: Strain sauce and serve either warm or cold over sweet bread or alone.

Ghee

Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine.

Here are the ingredients needed for this recipe:

  • 12 Tbsp. unsalted butter

Step 1: Melt butter in a medium skillet over medium-low heat.

Step 2: Let it sputter and bubble until a fine foam covers the surface, about 10 minutes.

Step 3: Continue cooking until milk solids turn nut brown and settle to bottom of the skillet, about 5 minutes more.

Step 4: Decant into a jar, leaving browned sediment behind.

Step 5: Cool, cover tightly, and refrigerate for up to 6 months.

Garlic Naan

Since I was having curried chicken for dinner with the family I wanted to make a side dish that could absorb the curry sauce. The only thing I could think of was rice and naan. I’ve had naan before and I really liked it so today I will be attempting to make garlic naan. Let’s hope I don’t mess it up to much.

Here are the ingredients needed for this recipe:

  • 1 (.25 oz) package active dry yeast
  • 1 cup warm water
  • 1/4 cup + 1 Tbsp white sugar, divided
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 1/2 tsp baking soda (optional)
  • 3 1/2 cups bread flour
  • 2 tsp minced garlic, (optional)
  • 1/4 cup butter, melted + 1 tsp minced garlic

Step 1: In a large bowl, bloom the  yeast in the warm water and 1 Tbsp sugar. Let stand about 10 minutes, until frothy.

Step 2: Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Step 3: Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. (How to Knead Dough)

Step 4: Place dough in a well oiled bowl, cover with a damp cloth, cover bowl with plastic wrap, and set aside to rise.

Step 5: Let it rise 1 hour, until the dough has doubled in volume.

Step 6: Punch down dough, and knead in garlic.

Step 7: Pinch off small handfuls of dough about the size of a golf ball. [How to pinch dough (6:09)]

Step 8: Roll into balls, and place on a tray.

Step 9: Cover with a wet towel, cover tray with plastic wrap, and allow to rise until doubled in size, about 30 minutes.

Step 10: During the second rising, preheat grill to med-high heat.

Step 11: At grill side, roll one ball of dough out into a thin circle. (Since it’s been raining here randomly and I have no idea how to use the charcoal grill, I’ll be using a large pan for this)

Step 12: Lightly oil grill.

Step 13: Place dough on grill, cover with lid, and cook for 2 to 3 minutes, or until puffy and lightly browned. (In pan, 20 seconds or until golden brown on both sides)

Step 14: Brush uncooked side with butter, and turn over.

Step 15: Brush cooked side with butter, cover with lid, and cook until browned, another 2 to 4 minutes. (or in pan, 20 seconds)

Step 16: Remove from grill, and continue the process until all the naan has been prepared.

Notes: I recommend using a rolling pin to flatten the naan.

Whipped Cream

Now with all the desserts that I will be making for Thanksgiving I had to make whipped cream that would last through the day. Unlike canned whipped cream, this one will now go flat and watery in less than 10 seconds out of the can. Instead this whipped cream can stand stiff for a good 2 days in the refrigerator. Also it will taste just like the canned version.

Here are the ingredients needed for this recipe:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract (optional)

Step 1: In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken.

Step 2: Add confectioners’ sugar and vanilla; beat until soft peaks form.

Step 3: Store in the refrigerator.

Egg-in-the-hole

So I was looking around my shelf of books when I came upon an old children’s cookbook. Skimming through the thick heavy pages I saw a section called “Four Ways to Cook an Eggceptional Breakfast” and I knew I had to make something from there. Now I know I’ve made all the ways to cook an egg in the book, but I saw that a friend of mine did an Egg In A Basket and that got me thinking of making my own as well. So I’ll be showing you how I will be making this breakfast item. It could also be called: bird’s nest, bull’s eye eggs, cowboy eggs, egg-in-the-hole, egg(s) in a frame, eggs in a blanket, Egyptian eye, elephant egg bagel (when made using a bagel rather than bread), frog in a hole, toad in a hole, gas house eggs, moon eggs, Sunshine Toast, Egg in the Bread-Hole, Alabama eggs, Rocky Mountain toast, and Magic Egg.

Here are the ingredients needed for this recipe:

  • 1 slice of bread
  • 1 Tbsp of butter or vegetable oil
  • 1 egg

Step 1: Cut out a hole in the center of the bread with either an upside-down drinking glass or a cookie cutter

Step 2: In a small frying pan, melt 1/2 Tbsp of butter over low heat

Step 3: Toss in the bread slice

Step 4: Add egg into the hole (or you can crack the egg into a small bowl and then add it to the bread hole, don’t worry about breaking the yolk)

Step 5: Cook until the bread is golden brown on the bottom (you can peek with a spatula)

Step 6: Using a spatula, pick up the bread and toss in remaining butter into the pan

Step 7: Turn the bread, with egg, over back into the pan

Step 8: Continue frying until the egg looks done, no more than a couple of minutes (depending how runny you like the yolk, I prefer no runny yolk so I allowed it to fry a bit longer)

Simple Syrup

Since I really didn’t want to wait for my sugar to dissolve in cold water I instead decided to make a simple syrup.It’s really easy to make since the ratio is 1:1

Here are the ingredients needed for this recipe:

  • 1 cup white sugar
  • 1 cup water

Step 1: In a medium saucepan, combine the water and sugar

Step 2: Bring to a boil, stirring until sugar has dissolved

Step 3: Allow to cool

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