Chocolate Crinkle Cookies

Well, here it is. The best Chocolate Crinkle Cookies you’ll ever eat. Thanks to the people at Americas Test Kitchen who did all the real work in developing this recipe, I merely tweaked it. This is a Dairy Free recipe now 🙂

This is what I did…

ingredients-wheres-that-vanilla

Assembled the ingredients…minus the vanilla… that elusive vanilla!

wet-ingredients

Combine the eggs, brown sugar, espresso powder and vanilla

into-the-microwave

stick the crisco and chocolate chips in a microwave safe container

not-ready-yet

Not quite ready after 30 secs

chocolate-is-fully-melted

Ready after another 40 secs

helpers-pour-in-the-melted-chocolate

Had my helpers add the melted chocolate into the egg mixture, on low

dry-ingredients

Combine the dry ingredients together

add-the-dry-mixture

add the dry ingredients into the wet ingredients and mix until just combined

batter-rests-for-10-mins

and there’s the batter! Let it rest 10-15 minutes while you prep your pans

fit-parchment

Fit your parchment to size

lets-rock-n-roll

Ready to Rock and Roll

use-a-mini-scoop-to-handle-batter

Using a Mini Scooper, drop 1 scoop into a bowl of sugar

drop-in-sugar

roll-in-granulated-sugar

toss it in the sugar so you are able to handle it without it becoming a sticky mess!

coat-with-powdered-sugar

ready-to-bake

cookies

They’ll bake at 325 Degrees for 12 minutes on the center rake. Bake each tray alone! (they don’t like sharing the oven)

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Pose them in front of a black wall for lots of drama and try not to eat them all 😉

Good Luck with trying not to eat them all.

I literally had to hide them from my son who was sneaking them whenever he came into the kitchen…I’m pretty sure he single handedly at 10 in one day!

Here’s what you need…

Chocolate Crinkle Cookies

1 Cup FLour

1/2 Cup Cocoa powder

1/2 tsp salt

1 tsp baking soda

3 eggs

1 1/2 C brown sugar

1 tsp finely ground espresso

1 tsp vanilla

4oz  dairy free chocolate chips

4 Tablespoons Crisco or dairy free butter

Granulated sugar in a bowl for rolling

Powdered Sugar in a bowl for rolling

Parchment paper and cookie sheets

mini scooper

Preheat Oven to 325°F. Combine eggs, brown sugar, espresso and vanilla

Melt chocolate chips and crisco. Add to wet ingredients

Mix dry ingredients (flour, cocoa, salt, baking soda). Mix until just combined.

Rest batter for 10-15 minutes, then roll in granulated sugar to form a ball, followed by rolling in powdered sugar to coat completely.

Arrange on cookies sheets with 2″ spacing not more than 11 on a tray.

Bake for 12 minutes, one tray at a time.

THEY WILL LOOK GOOEY AND UNCOOKED. Don’t be fooled, 12 minutes is perfect and they will solidify as they cool. Let them rest on the cookie sheet until the next batch is done cooking

ENJOY!

Unicorn Birthday Party

I love unicorns. I have forced them on my 2 year old daughter. She kind of loves unicorns. She’ll get there. But to help her along, I hyped up the idea of having a super cool, super sparkly, super rainbow-filled unicorn birthday party….and, in her adorably deep and raspy words,

she “y-oved it!”

No Unicorn Party is complete without these 11 things…

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1) a gold glitter unicorn 2)rainbow straws and 3) “unicorn horn” lollipop   4) temporary unicorn glitter tattoos

 

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5) unicorn headbands 6) Unicorn literature

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7) pink glitter plates 8) rainbow chevron napkins 9) a rainbow frosted cake

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10) a gold tinsel backdrop

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and of course 11) a 2nd cake with clouds, rainbow and unicorn

IMG_4437Correction…there are 12 things you need for a complete Unicorn Birthday Party…. 12) an adorable little birthday girl!

P.S…..

When having a breakfast birthday party, as we did here… don’t serve donuts with breakfast! There was no room left for CAKE!!!

Happy Birthday Lucy Lu!

 

Olaf Cake Tutorial

What is a FROZEN party without an Olaf Cake???!

It’s a super easy way to make your FROZEN themed party extra special. With these pans, I used one box of white cake and 1/2 batch of homemade frosting (equal to 1 can of store bought). ATTENTION! All Dairy Free people!!! If you use dairy-free box mix and store bought vanilla icing, this can be a dairy free dessert for a party where an allergy may be an issue.

Here’s what I did…

oval pan, round pan, jumbo muffin pan...crisco'd ans floured

oval pan, round pan, jumbo muffin pan…crisco’d ans floured

fill each pan, half way with white cake batter

fill each pan, half way with white cake batter (as you can see I put a pastry tip in the round cake to speed up cooking and cook it evenly, probably not necessary though)

cook until golden, cool completely

cook until golden, cool completely

draw olaf on back of wax paper, flip over and trace with melted chocolate, using a pastry bag and small round tip. (buttons are chocolate covered Nilla Wafers)

draw Olaf on the back of  some wax paper, flip over and trace with melted chocolate, using a pastry bag and small round tip. (buttons are chocolate covered Nilla Wafers)

trim oval cake for head, trim round cake for body, trim muffins for neck and feet (cutting them flatter as needed to keep them all relatively the same height)

trim oval cake for head, trim round cake for body, trim muffins for neck and feet (cutting them flatter as needed to keep them all relatively the same height)…OLAF HAS A BELLY BUTTON!

remove chocolate pieces from wax paper

remove chocolate pieces from wax paper

cover the cake in white frosting, apply chocolate eyebrows, arms, small and buttons. Nose is a Nilla Wafer trimmed into a triangle and sprayed with edible orange food coloring.

cover the cake in white frosting, generously coat with powder sugar and apply chocolate eyebrows, arms, small and buttons. Nose is a Nilla Wafer trimmed into a triangle and sprayed with edible orange food coloring.

Grandpop’s Peterson’s Creamy Baked Cheesecake with Strawberry Topping

There are few things that my husband goes weak in the knees for…myself obviously ;), our kids, chocolate milk, watermelon and pure, unadulterated cheesecake.

So to show our appreciation for him this past Father’s Day, we (and by we, I mean, me doing all the baking while my kids kept coming in the kitchen asking if they can have some cake yet) made him a beautifully rich, plain cheesecake with Strawberry topping. The recipe is one I received from my Grandpop Peterson, but slightly altered by way of replacing the Sour Cream and Peach Melba topping he used, for simple strawberries instead.

It’s simple to make and and keeps well in the fridge for days of cheesecake bliss.

Here’s what I did…

Beat 16 oz of cream cheese

Beat 16 oz of cream cheese

While that was beating, I prepared the graham cracker crust.

crush about 6 graham crackers in the food processor

crush about 6 graham crackers in the food processor

you need 1 Cup of Graham Cracker crumbs (p.s. Cinnamon Sugar ones are SO good!)

you need 1 Cup of Graham Cracker crumbs (p.s. Cinnamon Sugar ones are SO good!)

4 Tablespoons Butter to be zapped in the microwave until melted

4 Tablespoons Butter to be zapped in the microwave until melted

ZAP!

ZAP!

1/4 cup sugar

1/4 cup sugar

Combine the sugar, crumbs and butter

Combine the sugar, crumbs and butter

add 1 can of sweetened condensed milk and beat until smooth

add 1 can of sweetened condensed milk and beat until smooth

soooooo smooth

soooooo smooth

add 1/4 tsp salt

add 1/4 tsp salt

add 3 eggs

add 3 eggs

add 1/4 cup fresh lemon juice

add 1/4 cup fresh lemon juice

Pour it over the compacted crumb crust

Pour it over the compacted crumb crust

IMG_3274

tap it on the counter to release bubbles…ready for the water bath

Baked for 55 minutes at 300Âș F

Baked for 55 minutes at 300Âș F

cover the top with strawberries and drizzle hot jam over them to make them nice and glossy

cover the top with strawberries and drizzle hot jam over them to make them nice and glossy

nothing better than cheesecake for breakfast to kick off a great Father's Day!

nothing better than cheesecake for breakfast to kick off a great Father’s Day…complete with handmade cards and cool new mug!

Here’s what you’ll need…

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Sour Cream Summer Pound Cake

Nothin’ says summer like a Sour Cream Summer Poundcake. Paired with fresh whipped cream and berries, this recipe is perfect for a post-bbq no frills dessert or the a beautiful flower bedecked wedding cake!

Here’s what I did…

ingredients: pastry flour, eggs, salt, sugar, sour cream, butter, baking powder, nutmeg, lemon

ingredients: pastry flour, eggs, salt, sugar, sour cream, butter, baking powder,  lemon

add butter and sugar to mixing bowl

add butter and sugar to mixing bowl

cream until white and fluffy

cream until white and fluffy

add sour cream

add sour cream

add vanilla

add vanilla

baking powder

baking powder

zest of 1/3 of a lemon

Here comes the Summer part……….zest of 2/3 of a lemon

and salt

and salt

whip together until smooth

whip together until smooth

add 2 eggs and whip

add 2 eggs and whip

add 1 cup of sifted flour and whip

add 1 cup of sifted flour and whip

repeat with two more eggs and more flour

repeat with two more eggs and more flour

repeat again

repeat again

line the trays

line the trays

using a bag, fill each liner half way with batter

using a bag, fill each liner half way with batter

thanks to my very talented 5 year old, I could use both hands to pipe out batter, and not juggle a camera too

thanks to my very talented 5 year old, I could use both hands to pipe out batter, and not juggle a camera too

baked and ready to cool

baked and ready to cool

incredibly moist cake and fine crumb. It's subtle lemon flavor is just enough to brighten it up.

incredibly moist cake and fine crumb. It’s subtle lemon flavor is just enough to brighten it up.

Sneak peek at the cake sampling for Andrew and Randy's wedding cake using this recipe!!!!

Sneak peek at the cake sampling for Andrew and Randy’s wedding cake using this recipe!!!!

Here’s what you’ll need…

Sour Cream Summer Poundcake

2 Sticks of Unsalted Butter ( at room temp.)

3 C. Sugar

 1 C. Sour Cream

2 tsp. Vanilla

1/2 tsp Baking Powder

1/4 tsp Salt

Lemon for Zest

 6 Large Eggs

3 C. Pastry Flour

1 Tube Pan, 2 Loaf Pans, or 2 Cupcake trays

1) Cream butter and sugar until fluffy

2) add sour cream, salt, powder, lemon zest and vanilla

3) add 2 eggs and mix then 1 cup of flour and mix

4) repeat step 3 until all eggs and flour are combined in

5) grease and flour tube pan, 2 loaf pans or put liners in cupcake pans

6) Bake at 325ÂșF for 80 mins (tube), 60 mins (loaves), or 20 mins (cupcakes) checking regularly with tooth pick and removing as soon as the center is not sticking to toothpick

Chocolate Dairy-free Pudding!

Very recently, we discovered our precious little Lucy Lu has joined her brother’s ranks in  being anti-cow’s-milk. He has been allergic to cow’s milk in every way, shape and form since he was born, and so I became quite resourceful in covering my recipes into dairy-free treats. So with new development in my daughter’s digestive journey, going dairy free is easy as pie…or pudding, in this case.

Here’s what I did…

Ingredients...almond milk, egg yolks, sugar, cornstarch, vanilla, salt, cocoa

Ingredients…almond milk, egg yolks, sugar, cornstarch, vanilla, salt, cocoa

in the stove pot, combine sugar, cornstarch, salt and cocoa

in the stove pot, combine sugar, cornstarch, salt and cocoa

to the milk add vanilla. add milk to stove pot of ingredients to make a chocolate milk mixture.

to the milk add vanilla. add milk to stove pot of ingredients to make a chocolate milk mixture.

add egg yolks, 1 at a time, combining thoroughly

add egg yolks, 1 at a time, combining thoroughly

keep stirring over low heat until pudding becomes thick

keep stirring over low heat until pudding becomes thick

thick and smooth

thick and smooth

set in the fridge for 4 hours or longer

set in the fridge for 4 hours or longer

the face of approval

the face of approval

Here’s what you’ll need…

Chocolate Dairy-Free Pudding

1/4 cup cornstarch

1/3 cup cocoa

1/3 – 1/2 cup sugar

2 cups Almond Milk

7 egg yolks

1/4 tsp salt

1 tsp vanilla

1) combine dry ingredients

2) add milk and stir until smooth

3) turn heat on Med. Low

4) add yolks, 1 at a time, stirring constantly to avoid lumps

once thickened, remove from heat and transfer to ramekins to chill, covering the surface of the pudding with plastic wrap so a skin doesn’t form.

5) chill in fridge for at least 4 hours

6) serve with whipped cream, berries or a sprinkle of cinnamon.

Enjoy!

Rice Rice Baby…ba bump, ba bump, ba da bum bump

Remember that time I started a blog, while on a diet…then gave up on my diet because of my blog… then gave of on my blog because I was super tired from eating junk???!!.

yeah…well…i do.

SWEET KRYPTONITE strikes again!

I may be terrible at blogging, but I’m good at cooking, so here goes another recipe…a healthier one 😉 It’s my take on Persian Style Rice, not using any fancy, over priced rice, but run of the mill, cheap-o rice, made quite amazing by a few techniques that’ll up your rice game.

Here’s what I did…

get your rice...I used standard medium grain rice (the cheapest one in the store ;)

get your rice…I used standard medium grain rice (the cheapest one in the store 😉

cover with cold water and let it soak.

cover with cold water and let it soak.

this rice has sat for 1 hour...look at those starches!

this rice has sat for 1 hour…look at those starches!

rinse the rest if the starch away

rinse the rest if the starch away

meanwhile, boil enough water, veggie stock or chicken stock needed to cover the rice...i used about 4 cups. Once boiling add the rice.

meanwhile, boil enough water, veggie stock or chicken stock needed to cover the rice…i used about 4 cups. Once boiling add the rice.

boil for 2 minutes. This will cook the outside of each rice kernel so they won't stick together.

boil for 2 minutes. This will cook the outside of each rice kernel so they won’t stick together.

drain the rice again. Do not rinse!

drain the rice again. Do not rinse!

put the pot back on the stove and add some oil, then plop the rice back in.

put the pot back on the stove and add some oil, then plop the rice back in.

mound it up like so

mound it up like so

grab a stick and poke a bunch of holes in the little rice mountain.

grab a stick and poke a bunch of holes in the little rice mountain.

this will allow steam to get through

this will allow steam to get through

without catching your towel on fire...place a towel over the top and cover with a lid...beware of fire! ok...just turn it off for this step.

without catching your towel on fire…place a towel over the top and cover with a lid…beware of fire! ok…just turn it off for this step.

pull the edged of the towel up over the top so they don't catch on fire...turn your heat back on low to cook the rice mountain slowly for another hour.

pull the edged of the towel up over the top so they don’t catch on fire…turn your heat back on low to cook the rice mountain slowly for another hour.

behold...the best textured and most beautiful rice as well as incredibly flavorful!

behold…the best textured and most beautiful rice as well as incredibly flavorful!

each grain fully cooked and not sticking to another.

each grain fully cooked and not sticking to another.

What you’ll need…

Rice (4 servings)

2 Cups Rice

Cold water for soaking

4 Cups Chicken Broth, boiling

salt/pepper

parsley/seasoning of choice (for boiling water)

olive oil

pot with lid / strainer

1) soak rice in water for 1 hr and rinse thouroughly

2) boil for 2 minutes in chicken stock or stock of your choice

3) drain excess liquid then return to oiled hot pot

4) cover with towel and lid, securing towel so it is nowhere near the flame to avoid fire

5) cook for 45 minutes to 1 hour on low, without lifting the lid at all

enjoy!

(note that the rice at the bottom of the pan will be extra crunchy and can be considered the most desirable portion. You did not make a mistake if you have crunchy rice on the bottom! If you don’t like the crunchy bits, just avoid that bottom row of rice while serving)

A Dessert To Honor A Ballerina: The Pavlova

While walking frantically through the grocery store, after work yesterday, searching for a delicious dessert inspiration to hit me, (We were having some friends over in a few hours (freaking out!) and they were bring the entree and I was doing salad and dessert) I came across the berry section of the produce aisle and what do you know, all the berries were on sale. Hallelujah! Berries…something with berries. Boom! It hit me. Pavlovas!

I stumbled upon this gem of a dessert a few years ago, when it struck me as unique and genius. I love meringue, right, and a pavlova is like a meringue crossed with a….a marshmallow…and I love marshmallows too, so naturally when I discovered how the two could become one, I was doomed. It gets better. The top of this miraculous ballerina cake is loaded with whipped cream and fruit. Berries by the quart. It’s so light and fresh, you can literally eat a whole half of the cake and feel justifiable.

Pavlovas are named after the Ballerina Anna Pavlovna Pavlova, supposedly created in New Zealand, or Australia by argument, in honor of the beautiful Anna.

Anna Pavlvoa. The inspiration...delicate and airy

Anna Pavlvoa. The inspiration…delicate and airy

It’s a very fitting tribute. The crisp flaky outer shell of the “cake” is delicate and ruffled like a tutu, and the center is moist and fluffy like a cloud. One bite and I feel like I could pirouette through the kitchen…stop me now.

Here’s what I did

ingredients.

ingredients.

6 egg whites ready to whip...see those beautiful yolks? don't chuck em! save them for something else!

6 egg whites ready to whip…see those beautiful yolks? don’t chuck em! save them for something else!

whisk together the cornstarch and the sugar

whisk together the cornstarch and the sugar

add the salt and the cream of tarter, then add the sugar 1 Tablespoon at a time on Med. High

add the salt and the cream of tarter, then add the sugar 1 Tablespoon at a time on Med. High

My mixer is a ballerina...look at her spin

My mixer is a ballerina…look at her spin

almost there

almost there, just added in vanilla and vinegar

the rub test

the rub test

feels a little gritty, needs to whip a few more minutes

feels a little gritty, needs to whip a few more minutes

stiff peaks

stiff peaks

no more grit

no more grit

trace an 8" circle on parchment...boy was that fun measuring all the circular items in my kitchen

trace an 8″ circle on parchment…boy was that fun measuring all the circular items in my kitchen

flipped my circle over so the pencil graphite isn't touching my cake

flipped my circle over so the pencil graphite isn’t touching my cake

plop it out into the circle

plop it out into the circle

push it out to the circle edge, flatten the top and sweep up the sides to create a stubby little volcano shape

push it out to the circle edge, flatten the top and sweep up the sides to create a stubby little volcano shape

300Âș preheated oven

300Âș preheated oven

just finished baking...now it's time to dry out

just finished baking…now it’s time to dry out

Blueberries. Raspberries. Blackberries. Strawberries. Berries!!!!! Rinsed and Drained, gently patted dry

Blueberries. Raspberries. Blackberries. Strawberries. Berries!!!!! Rinsed and Drained, gently patted dry

step 1: place dried pavlova on serving plate

step 1: place dried pavlova on serving plate

load with Fresh Whipped Cream... or Cool Whip...whatever you got time for

load with Fresh Whipped Cream… or Cool Whip…whatever you got time for

step 3: add the berries and sprinkle with powdered sugar

step 3: add the berries and sprinkle with powdered sugar…P.S. if you don’t want yours to be broken, don’t let your 5 year old “help” you get it ready. “Help” = pick apart and eat 

cue harps...ahhhh....

cue harps…ahhhh….

flaky shell with marshmallowy interior...we almost finished off the whole thing before I remembered to capture this image...close one.

flaky shell with marshmallowy interior…we almost finished off the whole thing before I remembered to capture this image…close one.

Dinner, thanks to the very talented Lorraine, was a-ma-zing and dessert, thanks to Anna Pavlova, was just as satisfying

Here’s what you’ll need…

Pavlova

1 1/4 C sugar

6 egg whites

2 Tbsp Corn Starch

1/4 tsp. cream of Tarter

1/4 tsp salt

1/2 tsp vanilla

1/4 tsp vinegar

Whipped Cream or Cool Whip

2 pints Bluebberies

1 pint Raspberrries

1 pint Blackberries

handful of Strawberries cut up

powdered sugar for dusting

Whip egg whites until frothy then add in tarter and salt. Whisk together sugar and cornstarch. add by the Tablespoon into egg whites on medium high speed. Once stiffer, add vanilla and vinegar. Whip to stiff peaks and make sure its not gritty, by rubbing a small amount between finger and thumb.

Trace an 8″ circle onto parchment and form meringue into a flattened volcano like shape within the circle. Bake at 300ÂșF for 1 hour and let it rest in the oven for 2 hrs or overnight. It may crack and fall as it cools…its ok.

Fill with whipped cream and top with berries.

Sriracha Coleslaw

It just so happened, my local grocery store had a sale on beef brisket, that I could not refuse. I love brisket and my husband loves it even more, and sadly, when shopping on a budget, it’s not a regular item on our shopping list. However, on those rare occasions when it’s on sale, I snatch it up. Fast.

Sorry to tell you, I did not post a recipe and how-to on smoking beef brisket. Another time, I promise. It was so last minute, that I had to prep the meat, literally 10 minutes before picking my kids up from school. Only to spend the rest of my afternoon, babysitting The Big Green Egg turned smoker on my back patio, making sure my fire was hovering at 250Âș. Distraction would have equaled disaster. So again, maybe next time.

Fortunately, I did remember to make a recipe for the sriracha coleslaw that was a welcome accompaniment to the lush shredded smoked meat. It’s got enough tang and heat to cut through the smoky beef intensity and just enough sweetness to balance all the savory.

Here’s what I did…

chopped my cabbage

chopped my cabbage

chopped carrots, finely

chopped carrots, finely

chopped celery

chopped celery

chopped red onion

chopped red onion

added salt

and some sugar

and some sugar

fresh cracked pepper

fresh cracked pepper

a few splashes of apple cider vinegar

a few splashes of apple cider vinegar

sriracha mustard...shazam!

sriracha mustard…shazam!

add the mayo

add the mayo

after tasting I added a bit more sugar and a smidgen more mayo

after tasting I added a bit more sugar and a smidgen more mayo

so pretty

so pretty

Now, while this little bowl of goodness took a break in the fridge, I got busy prepping my smoked brisket for sandwiches!!

Here’s what I did to put it all together…

on a toasted onion roll, on went some Sweet Baby Ray's BBQ sauce

on a toasted onion roll, on went some Sweet Baby Ray’s BBQ sauce

Next, a hefty helping of shredded Smoked Beef Brisket

Next, a hefty helping of shredded Smoked Beef Brisket…forgive the messy plate juices

On top of the beef,  a generous portion of coleslaw

On top of the beef, a generous portion of coleslaw…

To slathered the top bun with horseradish sour cream

 slathered the top bun with horseradish sour cream and snuck in some lettuce on top of everything

topped and ready to eat

topped and ready to eat

yes, my heart is complete! Beef Brisket sandwich showin me some love.

yes, my heart is complete! Beef Brisket sandwich showin me some love.

Sriracha Coleslaw

2 1/3 C cabbage

1/3 C carrots chopped

1/2 stick celery diced

1/3 onion, sliced thin, then roughly chopped

1/3 C mayo

2 tsp. sriracha mustard

1/4 C. sugar

2 tsp. vinegar

1 tsp. salt

pepper to taste

ENJOY!

Challah Bread…a new recipe!

I love some good Challah Bread. It’s airy, soft, eggy, slightly sweet, and so shiny! Perfect to use for bread pudding, french toast, cheeseburger buns, or toasted with Nutella. My original recipe doesn’t turn out quite as amazing as I’d like, so I’m on the hunt for the ultimate Challah recipe. Today’s recipe comes from my friend Connie H., in NJ, who makes an absolutely beautiful loaf of braided Challah bread.

Here’s what I did…

I whisked the eggs and milk together

I whisked the eggs and oil together, then added the very warm water

in a separate bowl I sifted in the flour...

in a separate bowl I sifted in the flour…

the salt...

the salt…

 the sugar...

the sugar…

and the yeast...

and the yeast…

mixed it all together until it became a smooth and soft dough, then let it rest for 20mins under cover in greased bowl

mixed it all together until it became a smooth and soft dough, then let it rest for 20mins under cover in greased bowl

once it was rested, I rolled into a log, so i could portion out 4 pieces accurately

once it was rested, I rolled into a log, so i could portion out 4 pieces accurately

rolled each portion into even lengths, about 12" long

rolled each portion into even lengths, about 12″ long

Pinch all pieces together at the top

Pinch all pieces together at the top

step 2: cross the centers and go under the outer left and over the outer right

step 2: cross the centers and go under the outer left and over the outer right

step 3: cross the original outer right over the original  outer left.

step 3: cross the original outer right over the original outer left.

step 4: take new outer right and cross over, take new outer right and cross under

step 4: take new outer right and cross over, take new outer right and cross under

step 5: repeat until there is no more space, pinching the bottoms together to seal it and prevent separation.

step 5: repeat until there is no more space, pinching the bottoms together to seal it and prevent separation.

i reserved some of my dough to make burger buns....my favorite!!

i reserved some of my dough to make burger buns….my favorite!!

covered with oil sprayed plastic, and let rise a few hours

covered with oil sprayed plastic, and let rise a few hours

while the oven heated, I brushed the loaf gently with egg wash  and sprinkled with seeds

while the oven heated, I brushed the loaf gently with egg wash and sprinkled with seeds

Viola! I big loaf for french toast and buns for burgers.

Viola! I big loaf for french toast and buns for burgers.

Here’s Connie’s Recipe…

Connie’s Challah Bread

Connie's recipe

Connie’s recipe…enjoy!