I love bagels! Bagels have been a favorite breakfast item of mine for quite some time. I have experimented with a few recipes and finally came up with a winner. These bagels are not only delicious, they also smell amazing. Give it a try and let me know how much you love them!
NEW YORK-STYLE ROSEMARY BAGEL RECIPE
Makes: 8 medium-sized bagels
Total Time: 1 hour 45 minutes
2 tsp active dry yeast
1 ½ tbsp organic cane sugar
1 ¼ cups warm water
3 ½ cups Red Bob’s Mill All Purpose Flour
1 ½ tsp sea salt
1 tbsp dried rosemary
1 tbsp agave nectar
1 tbsp water
1. Combine ½ cup of the warm water, sugar and yeast in small bowl. Do not stir. Let it sit for five minutes. Stir the yeast and sugar mixture, until it all dissolves in the water.
2. Mix the flour, rosemary, and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed.
4. On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic.
5. Lightly brush a large bowl with olive oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
6. Carefully divide the dough into 8 pieces. Shape each piece into a round dough ball .
7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cast iron pan.
8. Cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF
9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon to lower the bagels into the water. Boil as many as you are comfortable with boiling. Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel .
10. While bagels are in boiling water, mix 1 tbsp agave nectar and 1 tbsp water in a small bowl.
11. Once all the bagels have boiled, brush each bagel with agave mixture then sprinkle with dried rosemary.
12. Transfer bagels to a lightly oiled baking sheet and bake for 20 minutes or until golden brown.
13. Remove from oven and devour.
January 9, 2019 is National Bagel Day, how are you celebrating?
I took The Steviva Holiday Keto Blogger Recipe Challenge and created a Keto Cranberry Lemon Loaf. It’s the perfect bread for holiday entertaining! This recipe uses Steviva Blend, a combination of erythritol and pure stevia in granular form. It’s twice as sweet as sugar so you can use half as much. Plus, Steviva Blend contains zero carbs and calories, and no glycemic impact.
When baking, replaces table sugar about 2 for 1 (2 cups of table sugar = 1 cup of Steviva Blend).
How’s it taste? I personally loved the taste. I especially loved that there wasn’t an aftertaste . I definitely recommend using Steviva Blend as a natural no caloriereplacement for sugar.
A slice of Royal Cheesecake will change your life. 💜
This holiday season treat the kings and queens in your family to a Purple Sweet Potato Cheesecake. This delicious, vibrant, and easy to make dessert, is made with Philadelphia Cream Cheese. Get the recipe below!
1 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup raw sugar
1/4 tsp vanilla
1/4 cup purple sweet potato baked and mashed
1/2 tsp pumpkin spice
1/4 cup raw pecans
1/8 tsp pumpkin spice
2 tbsp of unsalted butter, melted
1. Make gingersnap crust: Preheat oven to 325 degrees. combine gingersnaps, pecans and pumpkin spice in a food processor. Pulse until you have a coarse crumb. Pour in melted butter and pulse until combined.
2. Spoon into 4-inch mini springboard pan. Press mixture into the bottom of the pan. Set aside.
3. With a mixer, beat cream cheese, sugar, and vanilla in medium bowl until blended. Beat in egg.
4. Remove 1/2 cup of cream cheese batter and pour into another bowl. In this bowl, add purple sweet potato and pumpkin spice. Mix until blended.
5. Pour cream cheese filling into crust. Next, pour purple sweet potato filling on top.
6. Bake for 30 minutes. Cool. Chill for 3 hours.
7. (Optional) Top with purple sweet potato crumbles for added color.
Today is National Nacho Day! I just love a full dressed pile of nachos in front of me! I decided that this would actually be the perfect lunch situation on this tasty Tuesday. To keep with this month’s theme of celebrating National Vegan Month, today’s nachos will be vegan. Now, this was going to be quite a challenge. I could have just piled up some tortilla chips and covered them with some vegan cheese and called it a day. I needed more depth, more flavors. I went on Pinterest to find some inspiration and found quite a few vegan cheese sauce recipes. Nothing really struck me as a go-to recipe. After much trial and error, I came up with a most delicious and more importantly cheesy like cheez sauce.
This recipe calls for two ingredients you wouldn’t expect in a cheese sauce. Potatoes and carrots! In fact, it is the base of the recipe so you can pretty much eat this all day long. What gives the sauce it’s cheesy like flavor is the nutritional yeast. Nutritional is a staple in the vegan diet as it provides additional proteins, minerals, vitamin as well as great taste to foods.
I added smoked paprika and chili powder to give the sauce a little kick. It’s amazing how a carrot, a potato and few seasonings can imitate cheese. I mean it was good! It almost didn’t make it to the chips! It was so perfect for my grandiose pile of nachos.
Vegan Cheez Sauce
1 large potato (peeled and cut into chunks)
1 large carrot (peeled and cut into chunks)
6 tbsp nutritional yeast
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp chili powder
1 1/2 tsp sea salt
1/4 cup of reserved water
1. Place potatoes and carrots in large pot of water. Boil for about 25 minutes or into tender.
2. Remove potatoes and carrots from pot and place in a blender along with 1/4 cup of the water they came out of.
3. Add remaining ingredients.
4. Purée ingredients until smooth and cheese sauce like. If it’s too thick, add more reserved water.
Who doesn’t love a handheld ring of deliciousness? Wait, can vegans eat donuts?? Of course, they can! And how is that? Well to replace ingredients such as milk, eggs, and butter, vegan donuts often contain plant-based milk alternatives, bananas, flaxseed, or vegan egg replacements. You’re not gonna just leave vegans out on all of this deliciousness! I’ve actually have had vegan donuts that are way better than non-vegan donuts. You should definitely try it out. To get you started, I have five recipes for you to explore. Let me know how it goes! Happy baking!
Today is a most delicious day! A day loved by all. Well, at least by me! This day celebrates my most favorite food to eat. It’s National Pizza Day!! Yayyyy! I could eat pizza everyday. I’ve had some pretty amazing pizzas in my lifetime but I personally love making pizzas myself. It’s fairly easy to prepare and you’ll definitely pat yourself on the back when it’s all done.
ALLORA’s Executive Chef Chris Maher, was kind enough to share the recipe to one of ALLORA’s signature pizzas, the Carbonara. This mouthwatering pizza is made with pancetta, cracked pepper, mozzarella, Percorino Romano and farm eggs. Sounds amazing right?!? Well make you grocery list and head to the store. Tonight is pizza night!
“I’ve been making pizza, in one form or another, for more than half my life. I’m fascinated by the seemingly endless possibilities. The pizza itself, acts as a vehicle for us to really create something special.” – Executive Chef Chris Maher
CARBONARA PIZZA RECIPE:
(Yields 4 Pizzas)
For the dough
4 cups “00” flour (if unavailable, all-purpose flour will work)
2 tsp sea salt
1.5 tsp instant dry yeast
1.5 cups water, room temperature
For the sauce
1 pint heavy cream
½ cup grated pecorino romano
1.5 Tbsp cracked black pepper
Kosher salt to taste
For the pizza
12oz fresh mozzarella
1/2lb pancetta, sliced thin
4 fresh farm eggs, room temperature
• Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.
• Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl.
• Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.
• When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections.
• Coat four small containers or bowls with nonstick cooking spray or olive oil.
• With floured hands, form each section into a ball. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.
• Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.
• To make the Sauce, simply mix all ingredients together.
• Heat a pizza stone in the oven at 450° F
Assemble the Pizzas:
• On a well-floured surface, stretch out each ball into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!
• Place one dough ball onto a lightly-floured pizza peel, shake gently to ensure that the dough is not sticking.
• Spread about 1/4 of the sauce over the dough, leaving about a 1/2-inch edge unsauced.
• Top the sauce with a quarter of the mozzarella slices, and prosciutto. Crack an egg right in the center of the pizza.
• Transfer pizza from peel to the hot stone and bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.
• Remove from the oven and top with fresh cracked pepper.