Breakfast

Caramel Apple Upside-Down Cake

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Caramel Apple Upside-Down Cake

This caramel apple upside-down cake is a showstopper dessert that combines tender cake, caramelized apples, and a rich caramel sauce. Perfect for fall or any occasion!

Ingredients

For the Topping:

  • 1/3 cup (75g) unsalted butter
  • 1/2 cup (100g) brown sugar
  • 3 medium apples (e.g., Granny Smith, Honeycrisp), peeled, cored, and thinly sliced

For the Cake Batter:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) whole milk

Instructions

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

2. Make the Caramel Topping:

  1. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved and bubbly.
  2. Pour the caramel into the prepared cake pan, spreading it evenly across the bottom.
  3. Arrange the apple slices on top of the caramel in a circular pattern, slightly overlapping them.

3. Prepare the Cake Batter:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2–3 minutes).
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

4. Assemble and Bake:

  1. Carefully pour the batter over the arranged apples and caramel, spreading it evenly with a spatula.
  2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 5–10 minutes before inverting it onto a serving plate. Gently remove the pan and peel off the parchment paper.

5. Serve:

  • Let the cake cool slightly before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream for an extra treat.

Tips for Success:

  • Use firm apples like Granny Smith or Honeycrisp for the best texture.
  • If the caramel sticks to the pan, gently heat the bottom of the pan to loosen it before removing.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave for a warm dessert.

This caramel apple upside-down cake is a comforting, decadent dessert that will have everyone asking for seconds! 🍎✨

Cereal Bread

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Cereal Bread Recipe

This cereal bread is hearty, wholesome, and perfect for breakfast or a midday snack. Packed with fiber and a medley of grains, it’s a great addition to a healthy diet.

Ingredients

For the Bread Dough:

    • 3 cups (375g) all-purpose flour or bread flour
    • 1 cup (100g) mixed cereals (oats, millet, flaxseeds, sunflower seeds, etc.)
    • 1 1/2 tsp salt

 

  • 2 tbsp honey or maple syrup
  • 2 tsp active dry yeast
  • 1 cup (240ml) warm water (110°F/45°C)
  • 1/3 cup (80ml) warm milk
  • 2 tbsp olive oil or melted butter


For the Topping (Optional):

  • 2 tbsp mixed cereals
  • 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Dough:

  1. In a small bowl, dissolve the yeast and honey in warm water. Let it sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, combine the flour, cereals, and salt.
  3. Add the yeast mixture, warm milk, and olive oil to the dry ingredients. Mix until a dough forms.
  4. Knead the dough on a floured surface for about 8–10 minutes, or until it becomes smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5–6 minutes.)

2. First Rise:

  1. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

3. Shape the Bread:

  1. Punch down the dough to release the air.
  2. Shape the dough into a loaf or rounds and place it in a greased loaf pan or on a baking sheet.
  3. Brush the top with the beaten egg and sprinkle with mixed cereals for decoration, if desired.

4. Second Rise:

  1. Cover the shaped dough and let it rise again for 30–40 minutes, or until it puffs up.

5. Bake the Bread:

  1. Preheat the oven to 375°F (190°C).
  2. Bake the bread for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  3. Let it cool completely on a wire rack before slicing.

Tips for Success:

  • Use your favorite mix of cereals to customize the flavor and texture. Common options include rolled oats, chia seeds, sesame seeds, or quinoa.
  • For extra softness, use whole milk instead of water.
  • To store, keep the bread in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

This cereal bread is hearty, nutritious, and versatile—perfect for sandwiches or toasting with a slather of butter and jam. 🥖✨

Semolina Pancakes (Baghrir) Recipe

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Semolina Pancakes (Baghrir) Recipe

Semolina pancakes, also known as Baghrir or “thousand-hole pancakes,” are a traditional North African treat. These light, spongy pancakes are perfect for breakfast or tea, often served with honey and butter.

Ingredients

For the Pancakes:

  • 2 cups (250g) fine semolina
  • 1/2 cup (60g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 cups (600ml) lukewarm water
  • 1 tbsp granulated sugar
  • 1 tsp instant yeast

For Serving:

  • Honey
  • Melted butter
  • Optional: Jam or almond butter

Instructions

1. Prepare the Batter:

  1. In a blender or large bowl, combine the semolina, flour, baking powder, salt, sugar, yeast, and lukewarm water.
  2. Blend or whisk until the batter is smooth and lump-free. It should have a slightly runny consistency.
  3. Cover the batter and let it rest for 30–45 minutes in a warm place until bubbles form on the surface.

2. Cook the Pancakes:

  1. Heat a non-stick skillet or griddle over medium heat. Do not grease the pan.
  2. Pour a ladleful of batter into the center of the pan, spreading it slightly with the back of the ladle to form a circle.
  3. Cook the pancake on one side only, allowing bubbles to form and pop on the surface. Once the pancake is set and the surface is no longer wet, remove it from the pan.
  4. Repeat with the remaining batter.

3. Serve:

  • Stack the pancakes and drizzle with a mixture of melted butter and honey.
  • For a variation, serve with jam, chocolate spread, or almond butter.

Tips:

  • Use fine semolina for the best texture. If only coarse semolina is available, blend it before making the batter.
  • Do not flip the pancakes; they should cook on one side only.
  • To keep them warm, cover with a clean kitchen towel while cooking the rest.

These semolina pancakes are soft, spongy, and ideal for soaking up sweet toppings. Enjoy them warm with your favorite accompaniments! 🥞🍯✨

Vanilla Madeleines Recipe

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Vanilla Madeleines Recipe

These delicate and buttery vanilla madeleines are perfect for tea time or as a sweet treat. With their signature shell shape and a hint of vanilla, they’re simple yet elegant.

Ingredients:

For the Batter:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract (or 1/2 vanilla bean, seeds scraped)
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk

Optional:

  • Powdered sugar for dusting

Instructions:

  1. Prepare the Pan:
    • Grease a madeleine pan with butter and dust with flour, tapping out the excess. Place the pan in the refrigerator while preparing the batter.
  2. Mix the Wet Ingredients:
    • In a medium bowl, whisk together the sugar, eggs, and vanilla extract until the mixture is pale, thick, and fluffy (about 2–3 minutes). You can use a hand whisk or an electric mixer for this step.
  3. Add the Dry Ingredients:
    • In a separate bowl, sift together the flour, baking powder, and salt.
    • Gently fold the dry ingredients into the egg mixture in 2 additions, being careful not to deflate the batter.
  4. Incorporate the Butter and Milk:
    • Add the cooled melted butter and milk to the batter, folding gently until just combined. The batter should be smooth and slightly thick.
  5. Chill the Batter:
    • Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour (or up to overnight). This step is key to achieving the classic madeleine “hump.”
  6. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  7. Fill the Pan:
    • Remove the chilled batter and the prepared madeleine pan from the fridge.
    • Spoon a heaping tablespoon of batter into each mold, filling it about 3/4 full. Do not spread the batter; it will even out as it bakes.
  8. Bake:
    • Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers spring back when touched.
    • Let the madeleines cool in the pan for 1–2 minutes before gently releasing them onto a wire rack to cool completely.
  9. Serve:
    • Dust with powdered sugar if desired and serve warm or at room temperature.

Tips:

  • Vanilla Upgrade: For extra vanilla flavor, add a splash of vanilla bean paste or use the seeds from a fresh vanilla bean.
  • Storage: Madeleines are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Optional Glaze: Drizzle or dip in a simple vanilla glaze (powdered sugar, milk, and vanilla extract) for an extra touch of sweetness.

Enjoy these soft, buttery vanilla madeleines—they’re a guaranteed crowd-pleaser! 😊

Potato brioche recipe

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Potato brioche recipe

This fluffy, fluffy potato bun is a unique take on the classic brioche, made extra tender with mashed potatoes. Perfect for sandwiches, burgers, or just with butter and jam!

Ingredients:

For the brioche dough:

  • 3/4 cup (175 g) mashed potatoes (smooth, lump-free)

  • 1/4 cup (60 mL) hot milk
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (7 g) active dry yeast
  • 4 cups (500 g) bread flour (plus extra for dusting)
  • 1 teaspoon salt
  • 4 large eggs
  • 1/2 cup (115 g) unsalted butter, softened and cut into small pieces

For the egg wash:

  • 1 egg yolk
  • 1 tbsp milk

Instructions:

  1. Activate the yeast:
    • In a small bowl, combine the hot milk, sugar and baking powder. Let stand for 5-10 minutes until frothy.
  2. Prepare the dough:
    • In a stand mixer fitted with a dough hook, combine the mashed potatoes, bread flour, salt and yeast mixture.
    • Add the eggs one at a time, mixing on low speed until fully incorporated.
    • Gradually add the softened butter, a few pieces at a time, mixing until the dough is smooth and elastic (about 8 to 10 minutes). The dough will be slightly sticky.
  3. First ascent:
    • Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size (1 to 2 hours).
  4. Shape the brioche:
    • Punch down the dough and transfer it to a lightly floured surface.
    • Divide the dough into desired portions (e.g., for a loaf, individual rolls, or braid).
    • Shape and place in a greased loaf pan or baking sheet lined with parchment paper.
  5. Second ascent:
    • Cover the dough and let it rise again until it doubles in size (about 45 to 60 minutes).
  6. Prepare the egg wash:
    • In a small bowl, whisk together the egg yolk and milk. Gently brush the mixture over the dough for a shiny golden finish.
  7. Cook:
    • Preheat oven to 350°F (175°C).
    • Bake for 25 to 30 minutes, or until the brioche is golden brown and sounds hollow when tapped.
  8. Cool and serve:
    • Allow the brioche to cool on a wire rack before slicing. Serve warm or at room temperature.

Tips:

  • Potatoes: Use leftover mashed potatoes or boil a peeled potato, mash it finely, and let it cool before using.
  • Storage: Store in an airtight container for up to 3 days or freeze for longer storage.
  • Variations: Add herbs, cheese, or even cinnamon sugar for a creative twist.

Enjoy this indulgent, pillowy-soft brioche! 😊