Cinnamon Raisin Challah

Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
Cinnamon Raisin Challah
Print Recipe
    Servings
    1 large loaf
    Servings
    1 large loaf
    Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
    Cinnamon Raisin Challah
    Print Recipe
      Servings
      1 large loaf
      Servings
      1 large loaf
      Ingredients
      Servings: large loaf
      Instructions
      1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
      2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
      3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
      4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
      5. Line a large baking tray with parchment.
      6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
      7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
      8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
      9. Remove from oven to a cooling rack and allow to cool prior to slicing.
      Recipe Notes

      For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

      This bread is wonderful toasted with a little apricot jam.

      It toasts quickly because of the sugar content.

      Almond Milk Chai Latte

      Almond Milk Chai Latte
      Print Recipe
        Servings Prep Time
        4 8 oz servings 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        4 8 oz servings 15 minutes
        Cook Time
        20 minutes
        Almond Milk Chai Latte
        Print Recipe
          Servings Prep Time
          4 8 oz servings 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4 8 oz servings 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Servings: 8 oz servings
          Instructions
          1. Crush cardamom using the bottom of a small pot or metal measuring cup. Remove seeds and discard shells. Continue to crush cardamom seeds along with peppercorns, cloves, star anise, cinnamon stick and nutmeg until well broken down. It will take 10-12 good crushes to break down the whole spices. Bring 2 cups of water to a simmer in a small pot (preferably with a pouring spout) Add crushed spices along with ground ginger. Cover and simmer for 10 minutes.
          2. Remove from heat and stir in loose black tea. Cover and steep for 10 minutes. Stir in brown sugar and strain through a fine-mesh sieve. Will yield approximately 2 cups of chai mix.
          3. Warm and froth almond milk. Pour 1/2 cup hot chai concentrate into a mug and top with 1/2 cup of almond milk and a spoonful or two of froth. Sprinkle with ground cinnamon if desired and serve immediately.
          Recipe Notes

          -2% milk can be used if desired.

          -you can grind the whole spices using an electric spice grinder as well, however, crushing by hand works just fine.

          -almond milk or milk can be frothed using an emersion blender, by shaking, commercial frother, espresso machine frother or a mini hand-held electric whisk. You can find these items in My Amazon Store under "The Extras"

          -the chai concentrate will keep in a sealed container for up to a week in the fridge.

          Coconut Rice

          Coconut Rice
          Print Recipe
            Servings Prep Time
            4-6 servings 10 minutes
            Cook Time Passive Time
            25 minutes 5 minutes
            Servings Prep Time
            4-6 servings 10 minutes
            Cook Time Passive Time
            25 minutes 5 minutes
            Coconut Rice
            Print Recipe
              Servings Prep Time
              4-6 servings 10 minutes
              Cook Time Passive Time
              25 minutes 5 minutes
              Servings Prep Time
              4-6 servings 10 minutes
              Cook Time Passive Time
              25 minutes 5 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Rinse rice with cool water and drain thoroughly.
              2. In a medium sauce pot combine coconut milk, water, sugar and salt. Bring to a simmer and stir in rice. Cover and reduce heat to low and cook for 22-25 minutes. Allow to rest for 5 minutes and fluff with a fork prior to serving.

              Toasted Bran Muffins

              Toasted Bran Muffins
              Print Recipe
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                30 minutes
                Servings Prep Time
                12 muffins 20 minutes
                Cook Time
                30 minutes
                Toasted Bran Muffins
                Print Recipe
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  30 minutes
                  Servings Prep Time
                  12 muffins 20 minutes
                  Cook Time
                  30 minutes
                  Ingredients
                  Servings: muffins
                  Instructions
                  1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
                  2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
                  3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
                  4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
                  5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
                  6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
                  Recipe Notes

                  -it is highly recommended to weigh dry ingredients.

                  -when scooping the batter, the muffin cups will be very full.

                  -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

                  Apple Date Cake with Pecan Streusel

                  Apple Date Cake with Pecan Streusel
                  Print Recipe
                    Servings Prep Time
                    20-24 pieces 40 minutes
                    Cook Time
                    40 minutes
                    Servings Prep Time
                    20-24 pieces 40 minutes
                    Cook Time
                    40 minutes
                    Apple Date Cake with Pecan Streusel
                    Print Recipe
                      Servings Prep Time
                      20-24 pieces 40 minutes
                      Cook Time
                      40 minutes
                      Servings Prep Time
                      20-24 pieces 40 minutes
                      Cook Time
                      40 minutes
                      Ingredients
                      Apple Date Cake
                      Pecan Streusel
                      Servings: pieces
                      Instructions
                      Pecan Streusel
                      1. In a small bowl, stir together all ingredients and set aside.
                      Apple Date Cake
                      1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
                      2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
                      3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
                      4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
                      5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
                      6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
                      7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
                      8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.