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Spiced Ginger and Chocolate Brioche Buns RecipeMakes 12 buns
250g (9oz) plain flour, sifted
100g (4oz) butter2 eggs
2 pinches crushed sea salt75ml milk, warm
75ml coffee, warm (a lungo works best, but a watered down espresso or instant coffee dissolved in 75ml water's fine)1 sachet of dried yeast
2 cloves, grounded (or about 1/8 tsp ground cloves)1/2 tsp cinnamonPinch nutmeg1/4 tsp ground ginger4 tbsp cocoa powder1 tbsp honey5 pieces of stem ginger (plus their syrup)50g Hazelnuts, roasted and chopped
Divide the flour equally between two clean bowls.Stir a pinch of salt, the cloves, cinnamon, nutmeg, ground ginger and a tablespoon of the syrup from the stem ginger into one bowl. Stir the cocoa powder and honey into the other.
Stir in half the yeast into each bowl and form a well in the middle of each.Divide the butter into two 50g portions and cube it.Pour the warm milk into the spice mixture's well and stir (or switch the mixer on, on a low setting if you're using one). Add one of your cubed
My family recipes part 34Nut Butter Balls
1 cup of soft butter
½ cup of powdered sugar
½ tsp. of salt
1 tsp. of almond or vanilla
2 cups of sifted flour
1 to 2 cups of chopped nuts
Mix butter with sugar until creamy then add salt, almond or vanilla, flour, and nuts. Mix well then chill until soft enough to handle. Using fingers, shape dough into one inch balls. Bake on ungreased sheet until light brown (350⁰ F. for 12 to 15 minutes) then when done, roll in powdered sugar while still warm.
Red Riding HoodI want to believe people so badly when they say they won’t bite
that I contemplate climbing into their smiling jaws
thinking that it might be better to be split in two than left hanging.
But always, I draw my red hood and flit back into the forest
running in the shadows of pathways, never stepping into clearings
because I’ve spent my whole life in the wilderness
and I still can’t tell the wolves from the woodsmen.
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