Month: May 2020

The Easiest (and most delicious) Homemade Bagels EVER!

I decided to start doing recipe reviews since restaurants are closed for dining in due to COVID. This first review is for the 5-ingredient NO YEAST Everything Bagels that everyone is raving out. For good reason! These bagels are easy to make & absolutely delicious and there is no turning back after you taste them. You need these in your life. I give these 5 stars and two thumbs up. 

I found this recipe on Skinnytaste, and I’ve listed the recipe below for your convenience:

Skinnytaste Easy Bagel Recipe: 

INGREDIENTS

  • 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
  • 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
  • 3/4 teaspoon kosher salt, use less if using table salt
  • 1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky
  • 1 egg white, beaten (whole egg works fine too)
  • Optional topping: everything bagel seasoning
INSTRUCTIONS
  • Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  • Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
  • Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Also take a look at my video to see how I made them along with my reaction to how they turned out.  

If you make these, let me know how you liked them and be sure to share these with other people! Front line workers are some great people to share these with and you can even make mini-bagels – just cut them into smaller sections. Enjoy!

Brunch Inspiration: Pineapple Upside-Down Cake!

These Pineapple Upside Down Cupcakes are a great brunch recipe and so easy to make! I modified a recipe by Grandbaby Cakes (one of my favorite food blogs) by putting the recipe in muffin cups & used crushed pineapples instead of the rings. I added 1/4 tsp of cinnamon to the batter as well. Fun, tasty & easy recipe! You can eat leftovers with vanilla bean ice cream for dessert or along with your coffee or afternoon tea.

Below is the modified recipe:

Makes about 12 cupcakes

Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
1 tsp baking powder
2 tsps pure vanilla extract
3 large eggs
1/4 cup pineapple juice
1/2 cup unsalted butter (1 stick)
3/4 cup light brown sugar
About 1 cup of crushed pineapples (either canned or fresh)
Maraschino cherries

Instructions:
Preheat oven to 350 degrees.
Liberally grease your muffin tin with vegetable oil or cooking spray.

For the cake batter: In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder, vanilla extract, eggs and pineapple juice until well mixed. Set aside.

Next melt butter over medium heat.
Once melted, whisk in brown sugar and cook for 1 minute.

Put one tablespoon of the brown sugar/butter mixture into each of the muffin cups.

Add about 2 teaspoons of crushed pineapple on top of the brown sugar mixture in each muffin cup. Be sure to spread the pineapple evenly.

Add a maraschino cherry if you so desire (I like to cut the cherries in half instead of using a full cherry. If you use half a cherry, be sure to place it upside down so that it looks nice when you flip the muffins)

Pour cake batter on top of the pineapples/cherry mix.

**Only fill the muffin cups 3/4 full so that it won’t create a “muffin top”. This will make it easier for them to release from the muffin tin after baking.

Bake for about 20 minutes or until toothpick inserted into center comes out clean.

Cool for 10 minutes then invert the muffins onto a cooling rack or serving plate and serve.

*Note – be careful when you are inverting the cupcakes – this can get a little bit messy as some of the cupcakes release faster than others.

Tip- before you invert the cupcakes, run a knife along the ring of each of the cupcakes to help them come out of the tins easier.

Enjoy!!