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Kouign-Amann – the queen of all pastries

October 29, 2014 By sujatha Leave a Comment

I dedicated the whole day yesterday to making kouign-amann (pronounced ‘queen-a-mahn’). This delectable pastry is a French specialty, more specifically, from Brittany. I knew it had to be a tough cookie to crack because of it’s many delicate, flaky layers. I came across a detailed step by step version of how to make kouign-amann in the 04/14 edition of the ‘Bon Appétit’ magazine. They had it down as a project and a project it is, given the amount of time you have to put in. It’s been at the back of my mind ever since and a recent article in the New Yorker about pastries made me want to dive into this project head long.

how to make kouign amann

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Filed Under: Baking, Desserts Tagged With: bon appetit kouign amann recipe, flaky french pastry, how to make french flaky pastry, how to make kouign amann, kouign amann, kouign amann recipe, kouign amman recipe, laminating dough, making kouign amann

Cherry Almond Cake

September 17, 2014 By sujatha Leave a Comment

You can tell from the title that this is definitely not a post for a seasonal recipe. It’d be quite difficult to find a bag of fresh cherries now in the middle of September. This is simply a reminder of summer (not that it’s any cooler here in California than it was a couple of months ago) and a lazy afternoon spent creating something delicious in the kitchen.

 

cherry cake

cherry loaf

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Filed Under: Baking Tagged With: almond cherry cake, cake with cherries, cake with cherries and almonds, cherry almond cake, cherry almond loaf, easy cherry cake, fresh cherry almond cake, fresh cherry loaf, recipe using fresh cherries, what to do with cherries

Challah – Beautiful Braided Bread

April 16, 2014 By sujatha 1 Comment

I have always wanted to make a braided loaf of bread – those shiny knots are so beautiful and appealing. As with any kind of home made bread, this requires an investment of a few hours. Which is why it is only quite recently that I tried out a challah bread recipe I found on The Kitchn. It turned out so well and was such a hit with my bread loving husband that I had to make it again. This time I was determined to take a few pictures and share it here. In my naivety, I thought that sharing a traditional kosher challah recipe would be perfect for the occasion of Passover that’s coming up.

six strand challah

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Filed Under: Baking, Breakfast Tagged With: 6 braids challah, braided bread recipe, challah, challah bread, challah bread recipe, challah recipe, challah with six braids, home made challah, how to braid challah, how to make challah, kosher challah recipe, six braid challah

Chocolate Coconut & Buttermilk Loaf Cake

March 19, 2014 By sujatha 2 Comments

As far as food trends go, coconut oil has been in the news for only a little while now. It has been touted as a miracle worker – good for your skin, hair and health too. I find it slightly amusing because where my family comes from, coconut oil is a commonplace ingredient. It is used not only in cooking but also as a natural moisturiser. As kids, we were forced to slather ourselves in the oil from head to toe, including our hair, before every shower.

I am happy that with the newfound glory of coconut oil, I can find it in any ordinary supermarket. If you have ever wondered what to use this very nutty flavoured oil for, then make this chocolate cake and you’ll be hooked. Did I already mention that it is also great for your skin and hair?

cake with coconut oil

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Filed Under: Baking, Desserts Tagged With: baking with coconut oil, buttermilk loaf cake, cake with coconut oil, chocolate buttermilk loaf, chocolate buttermilk loaf cake, chocolate coconut buttermilk cake, chocolate coconut loaf, chocolate coconut loaf cake, chocoloate coconut cake, uses for coconut oil, what to do with leftover buttermilk

Wholewheat Banana Cranberry Muffins

February 28, 2014 By sujatha Leave a Comment

I’ve been going through some of my favourite cookbooks and marking new recipes to try out. One such book that I remember buying with much anticipation was ‘Good to the Grain’ by Kim Boyce. Since I’d only ever tried one of it’s many fabulous recipes, it  was time to experiment with many more of the wonderful baked goods this book has to offer. This book shows you how to incorporate whole grain flours into everyday baking making it easier to enjoy treats guilt free.

 

banana and cranberry muffins

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Filed Under: Baking Tagged With: baking with wholewheat flour, banana cranberry muffins, banana wholewheat flour muffins, cranberry muffins, how to make banana muffins, muffins with wholewheat flour, uses for wholewheat flour, wholewheat banana muffins, wholewheat flour muffins, wholewheat muffins

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