Spelt Challah

Now days it is rare that Jewish Families bake their own challah. But this recipe is fairly simple to do and does not take a lot of work. Eat, Enjoy, INDULGE

1 Package of Yeast

1/4 cup of sugar

1 1/4 cup of water

1/3 cup of vegetable oil

3 large eggs

2 teaspoons salt

5- 5 1/2 Cups of Spelt Flour

In a microwave safe cup heat the water for about a minute until it is to hot to hold your finger in. Add the yeast and stir. Let this sit for about a minute or two. Meanwhile in a large mixing bowl add the sugar, oil, Salt, and eggs to the bowl. Whisk all these ingredients together. Now pour in the yeast mixture and slowly stir in the flour one cup at a time. You are looking for the dough not to stick to your fingers, so adjust the recipe by adding flour or water to get this consistency. Next on a clean counter top sprinkle a little flour and place the dough on to the counter knead the dough until the dough is soft and smooth and comes back up when you press your finger into it. Clean the large mixing bowl and dry, then place a teaspoon of oil in the bowl and swirl around. Now place the dough in the bowl and cover with a cloth. Let rise for about 30 minutes. After thirty minutes sprinkle more flour on the counter and press the dough once more. place back in the bowl and let rise for an hour. The dough should double in size.

Now you are ready to start forming the Challah but first there is a blessing that is said over the challah to recognize that this is the divine dough that sustains life.

Say, Baruch Ata A-Do-Nay Elo-haynu Melech HaOlam Asher Kidishanu B'Mitzvotav V'Tziyvanu L'Hafrish Challah. (Blessed are You, Lord our G-d, King of the Universe, Who has sanctified us with His commandments and commanded us to separate Challah).

Now tear about one ounce off and place to the side and say harai zeh challah (this is challah). Then Wrap the piece in foil and burn it in the oven until it is of no use.

Now separate the dough into three even lumps and roll the lumps out into a rope like shape about the thickness of a thumb. Braid each of the three ropes together.

Using an egg white and a pastry brush, brush the top of the challah.

Bake for 30-40 minutes at 375 degrees.

Chocolate Cupcakes

Here is one of my favorite Cupcake recipes. These tasty little treats pack a little bit of a bite. With the expresso in the frosting as well as in the cake it makes for a great little bite to pick you up during the day, and lets face it we all have a little sweet tooth. So bake some of these treats and you get your pick-me-up as well as your desired chocolate intake for the day. All the ingredients in these cupcakes can be bought as KOSHER at your local grocery store. Eat, Enjoy, and INDULGE.

Preheat Oven to 350 Degrees

Chocolate CupCakes

2 Cups Sugar

1 3/4 Cups Flour

3/4 Cups dark chocolate Cocoa Powder

1 1/2 Teaspoon Baking Powder

1 1/2 Teaspoon Baking Soda

1 Teaspoon Salt

2 Eggs

1 cup Milk

1/2 Cup Vegetable Oil

2 teaspoons Vanilla Extract

1 Cup freshly Brewed Coffee

In a large mixing bowel add in the dry ingredients (Sugar, Flower, Cocoa Powder, Baking Soda, Baking Powder, and Salt). Mix until combined with a fork or a whisk. Next add in the wet ingredients (Eggs, Milk, Vegetable Oil, Vanilla Extract, and Coffee). Mix on low speed until all ingredients are combined and there are no more lumps (Batter will be Thin). Next spray a muffin pan with non-stick spray and fill each about 3/4 of the way to the top. Place into the oven and cook for about 18-21 minutes. Yields about 2 dozen.

Frosting

1/2 cup Butter at room temp.

16 oz. (2 cups) Confectioners Sugar

3 tb. Milk

1 tsp Vanilla Extract

1/2 vanilla bean pod finely chopped

1 tb. Expresso powder

In a large bowl mix the butter, milk, and vanilla Extract together. Slowly add the Confectioners Sugar a little at a time until all mixed together. fold in the expresso and the vanilla beans. Place in a refrigerator for about an hour before spreading.