Monday, February 28, 2011

ABC - Old-World Braided Coffee Cake

A yeasted coffee cake called the Old-World Braided Coffee Cake is the March recipe for the ABC bakers. It's a sweet yeasted bread that's braided around a sweet and slightly spicy nut filling. It was my first braided coffee cake so I was pretty excited about it. The recipe can be found in Flo Braker's book, Baking for all Occasions.
Braided Coffee Cake brushed with Maple Syrup for a shiny top

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Saturday, February 26, 2011

HCB - Sticky Toffee "Pudding"

The Sticky Toffee "Pudding" that the Heavenly Cake Bakers are baking this week, is not a pudding at all. It's a cake that originates in the UK where in many cases what we call a "cake" here, is called a "pudding" over there. But let's forget about semantics. I loved this cake. It has (Medjool) dates, lots of warm spices and caramel sauce on top. What's not to like?

A simple cake packed with flavor!

Sunday, February 20, 2011

HCB - Barcelona Brownie Bars

I have been meaning to make these brownies for so long. When this week's "Free Choice" came around for the Heavenly Cake Bakers, I set my mind on making the Barcelona Brownie Bars in my mini brioche molds, and I did.

Unlike any other brownie recipes I've made, this recipe calls for adding a little bit of cream cheese to the batter. This adds both flavor and moisture. Interesting, huh? That's what I thought anyway. I happened to have a 1 oz piece of leftover cream cheese in the fridge, so I decide to make half the recipe (yes, I'm lazy!) :o)

Monday, February 14, 2011

Baghrir - Yeasted Moroccan Pancakes

Growing up, my mom would get up early and make Baghrir for us for breakfast. These yeasted Moroccan pancakes are drizzled with honey. They are airy, full of holes for syrup to seep through, a little sticky, sweet, and filling. In addition, my mom would also make a nice big pot of fresh mint tea to go with it. Sometimes she'd also sprinkle chopped toasted almonds on top. A few years ago I finally obtained the recipe. Not because my mom wouldn't share it but because my mom measures her ingredients for Baghrir with a "certain" size bowl that I don't have an exact copy of :o) So I just followed her with my scale when she made it and wrote down the recipe :o)

There are probably as many recipes for Baghrir out there as there are for chocolate chip cookies. My mom's version is made with 100% coarse semolina flour (no AP flour), milk (not water), and no eggs. I really like this recipe a lot as-is and have not bothered trying other recipes.

Hubby loves these. They're great for breakfast but they work equally well as an afternoon snack with some mint tea. Should you have leftovers, it keeps very well in the fridge (covered in plastic wrap). Just reheat in the microwave for 10-20 seconds.