The Ultimate Ginger Cookie
Oct06

The Ultimate Ginger Cookie

I’ve made many-a-ginger-cookie, and finally discovered this version from Ina Garten, which really is the “ultimate” ginger cookie! A little crispy on the outside, but then perfectly chewy in the middle. And wonderful, distinct gingery flavor! I doubled the recipe, because I think you’ll find that one batch simply isn’t enough. By the time you’ve tried one—or two, or three—just to make sure they are perfect… and then had your “tasters” try one… you get the picture… And… they are even better the next day. Another reason to love this recipe—I am a huge fan of anything that can be made ahead. You might be surprised that I listed these as kid-friendly, but these are Aja, my toddler’s favorite cookies that I bake. Biscuits…? When I visited my brother, Gary, at his house or furniture factory in Johannesburg (Jo’burg), there was always a big tin of delicious, crunchy, homemade “ginger biscuits” that looked like giant ginger flying saucers! What? You must be thinking… Well, in South Africa, a “biscuit” is actually what’s known as a cookie here in the U.S., and a “cookie” is what’s known as a cupcake here. I know, pretty confusing. It took me a long time to learn the new lingo! I tried to recreate the experience, but I think sometimes when you convert recipes from “the old country” they just aren’t the same.   I LOVE grating my own nutmeg—it makes me feel very fancy! My microplane grater is one of my favorite tools. I happen to love the taste and smell of nutmeg, and it is definitely much fresher and more flavorful if you grind it yourself. And there’s something so cute about those little nutmegs—look like acorns.           Cool Tools: Microplane Grater, Parchment Paper, Salter Scale       The Ultimate Ginger Cookie 2013-08-05 10:42:32 Yields 44 Write a review Save Recipe Print Prep Time 30 min Cook Time 15 min Total Time 45 min Prep Time 30 min Cook Time 15 min Total Time 45 min 133 calories 25 g 8 g 3 g 2 g 0 g 36 g 94 g 13 g 0 g 3 g Nutrition Facts Serving Size 36g Yields 44 Amount Per Serving Calories 133 Calories from Fat 27 % Daily Value * Total Fat 3g 5% Saturated Fat 0g 2% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 8mg 3% Sodium 94mg 4% Total Carbohydrates 25g 8% Dietary Fiber 1g 4% Sugars 13g Protein 2g Vitamin A0%Vitamin C0% Calcium3%Iron8% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on...

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Crunchies — Traditional South African Oatmeal Cookie Bars
Oct02

Crunchies — Traditional South African Oatmeal Cookie Bars

This is my most searched/shared/requested recipe (It has been pinned SIX THOUSAND times!!!) There is NOTHING better than a Crunchie and a cup of tea in the morning!   Kids of all ages will love to help you make them! (Note: mini rolling pin and blankie) And they’ll love to find one in their lunchbox! Fill an Oxo Cookie Jar with fresh Crunchies for a hostess gift.   Crunchies were my favorite “biscuit”—the South African term for cookies. They are to South Africa what Chocolate Chip Cookies are to America. Imagine: Mini-homemade-granola-bar meets chewy-oatmeal-raisin-cookie… but better! There’s something soooooo satisfying about biting into these sweet, a-little-crunchy-and-a-little-chewy, toasted-oat-and-coconut squares of goodness! So now you’re wondering, where the heck’s the recipe??? Well… ummm… I’m working on an even better, healthier version, so stay tuned! If you don’t wanna miss the new recipe, make sure to sign up for my newsletters (and/or follow OrnaBakes on FB, Instagram and YouTube!) NEW RECIPE AND YOUTUBE CLIP COMING SOON! (Click here for an update >>) xoxo  ...

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Cinnamon Bulkas (Traditional Yeast Buns)
Sep26

Cinnamon Bulkas (Traditional Yeast Buns)

These soft, buttery buns, sprinkled with cinnamon sugar, are just sweet enough, but not too rich—so you can enjoy them anytime! I like that these don’t look like the Cinnabon type cinnamon bun—the more common way to make them—and I love the satisfaction of peeling each layer apart. (Mmm… makes me salivate just thinking about it!) They’re heavenly warmed up for breakfast! Growing up in South Africa, it was our family tradition to break the fast on Yom Kippur with a warm Cinnamon Bulka (a/k/a Boolke). Waiting in anticipation to bite into Auntie Phyllie’s delicious, fresh-baked Bulkas made the fast all-the-more torturous! When I moved to Los Angeles, my friend’s mom, Rita—who took in all the stragglers for the holidays—gave me a taste of home with her mouth-watering Cinnamon Bulkas, passed down from Bobba Skuy, who grew up in little shtetl called Varklan, near Riga, Latvia. Nothing gives you more satisfaction than sitting down with a warm Bulka that you made from scratch! That’s why I went the extra mile to make these easy enough for anyone to enjoy making them. Watch the YouTube clip and see how simple it is. The highlight was making “bilkas” with Aja! It seems that no matter what you do to this dough they are still edible! (Well, to an almost-four-year-old, anyway!) I baked hers off in the toaster oven and she was in heaven! What you will need. Melted butter mixture. Yeast before proofing. Beautiful bubbled up yeast! Kneading the dough (Love this pic!). Smooth ball of dough. Set aside in a warm place to rise. Dough doubled in size. Dough has doubled in size when indentation remains after tips of fingers are pressed lightly and quickly into dough. Work with half the dough; refrigerate the rest. Divide each half into sixteen pieces. Roll each piece into a ball. With the craggy side up, flatten into a round. Keep rounds covered. Butter and sprinkle with cinnamon sugar, and slit from the centre to the edge. Form a triangle. Combine on one baking sheet, about an inch apart. Cover loosely and allow to rise for 20 – 30 minutes. Brush with butter and sprinkle liberally with cinnamon sugar. Bake until golden brown. Transfer immediately to cooling rack. Sit down and enjoy a warm bulka and cup of tea/coffee/milk! Cool Tools Parchment Sheets Bench Scraper Silicon Pastry Brush Instant Read Thermometer Cuisinart 5 1/2 Quart Stand Mixer Resources The New Food Processor Bible by Norene Gilletz The Bread Bible by Rose Levy Beranbaum  Cinnamon Bulkas (Traditional Yeast Buns) 2013-08-03 18:26:23 Yields 32 Special Cinnamon Buns that kids and grown-ups will love to make and eat! Write a review...

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