Posts Tagged ‘Cinnamon’
Now coffee cake doesn’t actually have coffee in it, but it is ideal to eat while drinking a cup of your favorite joe! It must be the pairing of roasted coffee beans and sweet brown sugar cinnamon that not only fill your house with home warming smells but all the way down to your heart.
I love enjoying coffee cake on the weekend, with or without guests. And I love when my husband wakes up to the sweet aroma of cinnamon and coffee, he follows his nose to the kitchen with the biggest smile on his face!
I am sure everyone has heard of Greek yogurt, it is everywhere here. But do you know what makes it “Greek” and do you understand the nutritional benefits over just regular yogurt?
First, Greek yogurt is still simply yogurt! The key factor in making it qualify as Greek is that it is a strained yogurt. It іѕ produced wіthоut adding аnу stabilizers оr gelatin tо the finished product. Since it iѕ а dairy product produced bу the bacterial fermentation of milk, it саn be produced іn small quantities by аnуonе аt home. You juѕt nееd sоmе milk, time and patience аnd thе bacteria wіll do іtѕ job. The end result is a more dense, creamier, and rich tasting yogurt. Of course it is still offered in full, low-fat, and non-fat options.
I personally am not a huge fan of all the Greek syrup sweets, most of the time they are just too sweet. Having said that though, I do like the occasional syrup cake. The two most popular are Ravani and Karydopita (walnut cake). Ravani, that you see here, is a simple semolina cake lightly infused with either lemon or orange zest. Two versions I have grown to love are a coconut Ravani or a cinnamon one, like below!
I can’t believe it is almost November, and even almost 2012! Where has the time gone?
Now that school has begun, the days fly by and Monday to Friday seems to come and go faster than I can keep up with. Thankfully though, life is really good right now. Amidst all the turmoil this country is facing and the extreme austerity measures we are forced to adapt to, we still feel very blessed. We are still being taken care of on a daily basis: we have shelter, food, work, health, love, and an abundance of so many more daily joys!
1 T. sugar or honey, optional
I love saving the middle for the last indulgent bite….
Kali Orexi my friends!
These mouth watering, cinnamon and sugar infused, pull apart monkey bread muffins might just be the most amazing thing I have ever tasted. It definitely ranks up there in the top 10 for sure. This is not my recipe, I came across it on another wonderful food blog, but it was like love at first sight and right then I knew I would be making it very soon for my own lips to indulge.
Anyway, my first encounter with loukoumades was at night when we were walking along the beach and we shared some just freshly made. I was taken away by just the smell of the honey and cinnamon, not to mention the crushed walnuts that also intrigued me. My first bit was melt in your mouth with every flavor and sweetness joining together to create a firework display in my mouth. I immediately began to count that there were only 4 left, which meant someone would get 1 more than the other person. As we shared this newly discovered delicacy, I savored each bite. I patiently waited until the end, and then I pretended to be done at which V insisted that I have the last one. Let’s just say that I didn’t put up much of a fight and that is when I knew I found someone pretty dang special!!! The last time I had that enlightenment was in high school and my now best friend Debbie came over to my house for the weekend and I actually shared my un-opened food with her. It sounds ridiculous now, but I used to hide all my favorite foods, mainly from my older brother. So, when I was willing to share something new and untainted, I knew she would be a friend for life!
Milk Pie dusted with cinnamon.
This is a delicious, filling, and popular Greek sweet.
It couldn’t be easier to make, and it always welcomes a crowd!
Try this out sometime. Recipe:
5 cups milk (at least 2% but whole is preferred)
1 cup sugar
1 cup semolina (fine)
1/2 cup butter
3 eggs, beaten
1-2 tsp. vanilla
Puff pastry or phyllo optional for bottom crust
Preheat oven to 350. Heat milk over heavy bottom saucepan on medium heat, adding butter until melted and simmering. Add sugar and semolina, stirring constantly with whisk until dissolved completely and thickens. Remove from heat, whisk for a few minutes to slightly cool, and then continually stream in eggs and vanilla while continuing to stir quickly.
These were also my substitute this year to a Thanksgiving lunch, and I am quite confident that I achieved my calorie quota for the day.
THE Cinnamon Roll Recipe: For 1 pan of Ooey-Gooey Rolls
Printable Recipe Here
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
4 cups bread flour
1 T. sugar or honey, optional
1 tsp. salt
2 tsp. instant dry yeast
I used a bread maker to actually knead the dough and rise, but I have also done this by hand. The secret here is to work the dough until you can actually feel it change into a soft, pliable texture. If you have a bread maker to use, simply add the liquid first then the dry and set to “dough” setting. If you are doing it the old fashioned way, set to “by hand” and start with a large bowl. First, add all of the dry ingredients (minus 3/4 cups of your flour, waiting to add at the end) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.