A few weeks ago when we went grocery shopping I grabbed a can of pumpkin so I could make some pumpkin recipes. Pumpkin has always been a favorite of mine so I always look forward to this season when all the foodies are full speed ahead crafting recipes. I have noticed a lot of people tend to call this bread but it’s not bread what so ever remember just because it’s in a loaf pan does not make it bread and this is much more of a cake. This recipe is pretty straightforward and simple combining my families love for pumpkin and Nutella. You can have this for brunch, dessert or a snack and that to me is a great all-purpose recipe.
1/4 cup butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon cinnamon
3 tablespoons Nutella
1. Preheat oven to 350 F. Butter and line a loaf pan; set aside. (I use non-stick silicon pans)
2. In a large mixing bowl add butter and sugar with a hand mixer beat until light and fluffy. Add eggs, mix.
3. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add to the butter mixture, and mix until just combined.
4. Add pumpkin and vanilla; mix to combine.
5. Pour half… Continue reading
No Bake Cookies have been a long time family recipe and my favorite cookie for as long as I can remember. They are so simple to make and you will see how fast they disappear. If you do not have or like coconut you can easily leave it out and still follow the rest of the directions for a perfect cookie, I have several times since fresh shredded coconut is pretty rare to find in Saudi (Lulus is the only grocer that carries it). You can also allow these to sit in the refrigerator (my mom always does).
2-1/4 cups quick-cooking oats
1/2 cup shredded coconut
1/2 cup milk
1 heaping tablespoon peanut butter
1/4 cup butter
1-3/4 cups sugar
1/2 cup unsweetened baking cocoa
1 teaspoon vanilla extract
1. In a saucepan on high heat add milk and butter. Stir in sugar and cocoa, mix well. Bring to a full boil.
2. Add oats and coconut, cook for 1 minute stirring constantly. Remove from head and stir in vanilla.
3. Drop rounded tablespoonfuls 1 inch apart on waxed paper or nonstick mats. Allow to stand until sit (at least 4 hours).
Yields: 2 dozen
We have a restaurant down the road from our house that I love to eat at. I have shared several pictures with you all from their place. The establishment is Saudi owned but serves mainly Yemeni food. I love to go with my family and have traditional breakfast there such as areeka. This bread I have here is one of my favorites. This is a popular bread in Southern Saudi called Khubz bore and you can also get some freshly made when the Janadriyah Festival is taking place. The second picture is Yemeni eedeml which is strips of veggies, chicken and potatoes and let me tell you it’s amazing.
Everyone is on a two week break here in Saudi because of Umrah and the upcoming holiday. I hope your enjoying your vacations! By the way I have been receiving several mails about where my personal blog went to. It’s still around I just changed the name and site due to re-branding. You can find it here.