It’s November, and Thanksgiving is on my mind. Not sure I’ll be able to figure out a decent turkey-and-gravy challah, but I’ve got the pumpkin pie and cranberry sauce covered! The last few week’s I’ve made pumpkin spice challah, which is essentially canned pumpkin and pumpkin pie spice mashed with a normal challah recipe. This week (since I still have half of the large can of pumpkin left) I made it again, but with brown sugar instead of regular sugar. That little change… made no difference at all. Maybe if I compared them side to side I’d taste a difference, but FYI, nothing mind-blowing. As a new recipe for this week, I’m making cranberry challah. I replaced half the water with cranberry juice cocktail (real cranberry juice was too expensive), mixed in a half cup of craisins (dried cranberries), and added a teaspoon of cinnamon. In my head, I was expecting a bright red challah, almost like red velvet cake. As you can see from the picture, it ain’t that. But it is delicious. Next time I’ll try adding a little red food coloring to the liquids before the flour, and using all cranberry juice (cocktail) instead of some water, to up the cranberry taste. Something else I did differently, for the first time ever, I braided the pumpkin dough in with the cranberry dough. If you look closely at the picture, you can see the roll on the bottom, left has half and half. Exciting stuff! Plus I voted! (I sent 20 of these mini rolls with my mother in law, pearl, to the west valley JCC. If you happen to read this, and are there, find her in the JFLA office to pick up a free taste! Also, my wife Elana brought a dozen to the Federation building on Wilshire)
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