My amazing boyfriend surprised me with Thai food for dinner because I casually said that I didn’t know what I was gonna make for dinner. Because he knows I probably wouldn’t have eaten a real meal because I’m sick. Because he loves me so much and takes such good care of me. <3
Go for someone who is proud to have you.
Thanksgiving through the years with the FRIENDS gang.
My sponsor teacher lives five minutes away from me! I used to run by her house! And also I love her already
This was a time consuming treat but it was worth it!
2-1/4 tsp active dry yeast
1 cup warm water
1/3 cup brown sugar, lightly packed
2 cups all-purpose flour
1 cup whole-wheat flour
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1/2 cup pumpkin puree (NOT pie filling)
1 tbsp baking soda
cornmeal for dusting baking pan
flax or your favourite seeds for topping
- In a medium bowl, mix together the water, brown sugar and yeast. Leave to sit for about ten minutes, until the mixture has a thin layer of foam on top.
- In a large bowl, whisk together the dry ingredients; flour, salt, nutmeg, ginger, allspice and cinnamon.
- Stir the pumpkin puree into the yeast mixture.
- Add the wet ingredients to the dry and begin to mix; you’ll need to get your hands dirty for this (unless you have a mixer with a dough hook).
- Once the dough has come together, turn out onto a floured surface and begin kneading until it is smooth and elastic, about 2-3 minutes. The dough should be just slightly sticky to the touch; if globs keep sticking to your hands, add flour a tablespoon at a time until it reaches the right consistency.
- Lightly oil a large bowl and drop in your ball of dough. Cover, place in a warm area, and let it rise for 60-90 minutes until it has doubled in size. (I find just over an hour long enough for my dough to double).
- Once doubled, place the dough on a floured work surface and “punch” it down – give it a good press with your knuckles a few times. You’ll hear weird bubbly-dough noises as air bubbles escape. Divide the dough into 8 balls.
- Place the dough balls on a cookie sheet, cover, and allow them to rise for 20 minutes.
- Shape the dough balls into bagels. Use your finger to poke a hole in the middle of the ball, then gently widen into a ring. Make the holes wider than you think as the bagels will continue to expand. Place the balls back on the cookie sheet and set aside.
- Preheat the oven to 425F.
- Fill a large pot halfway with water. Bring to a boil, then add the baking soda.
- Grab a large slotted spoon or tongs and drop a few bagels into the boiling water. Don’t overcrowd the pot! Set a timer for 1-2 minutes (longer boiling = chewier bagel), then flip the bagel over and boil another 1-2 minutes.
- Remove from water and place on a tea towel to drain.
- Once all your bagels have been boiled, transfer to a cookie sheet sprinkled with cornmeal.
- In a small bowl, whisk the egg to make the egg wash; brush the top of each bagel with the egg mixture and sprinkle on any seeds or toppings.
- Bake bagels in the oven for 15-20 minutes, until crust is a deep gold. Rotate pans halfway through to ensure even baking.