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Tag Archives: cooking

spices_machane yehuda

rosemarin_machane yehuda

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The Machane Yehuda market in Jerusalem, Israel is a treasure trove of teas, candies, spices, breads, fruit, and vegetables.  The brilliant colors and expansive trove of choices awakens the senses and the breadth of options opens to the excitement of cooking possibilities.

Open market stalls beckon shoppers to luxuriate and sample the many varietals.  Custom mixes to adorn salads and sweeten teas embrace all ethnicities and cultures.

Looking back at my many photos, how I wish I could amble there once again! The privilege to select the choicest and freshest dried fruits, nuts, and seasonings is sorely missed.


Thank you so much for stopping by.  I hope that you enjoy your visit.

To see my latest recipe, go to


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To all of the very special people who follow me, I am inordinately grateful for your friendship and support.  In considering how to share some of my other interests, I have decided to create a new site unlinked to this one.

My love and passion for baking, cooking, and creating my own recipes, has made me decide to expand my experiences with WordPress and the supportive community to a site totally dedicated to and for baking enthusiasts.

This location will continue to advocate and highlight on the critical need for and expansive power of Empathy.   Yet, not everyone wants to see both on the same blog.   There is nothing wrong with that; we are all multi-faceted with many emotions and interests.

So, if you would like to find me at a new site (in addition to this one) highlighting cooking and baking, please join me at Bubby Bakes     I would love to have your opinion and hope that it will be the right kind of move for some of you.  If it is not your cup of tea (cooking humor … drumroll) then please share the link with someone who might enjoy, partake,  and who I can have the pleasure to learn from as well.

Thank you, as ever, for your kindness and encouragement.  Please know that I send mine to you as well.


You are so welcome here!



multigrain 1

I am a huge empathy advocate and have been rooting for the underdog since I was a kid.  Words have always been my friend.  But, as I try to learn new tricks myself, one of my goals is to make better use of social media.

I am returning to my love of baking and creating new recipes.  Collecting cookbooks and food magazines, I began copying down interesting recipes in notebooks and on index cards from the time I was a teenager.

There is amazing food photography available online and I can appreciate the artistry of those with wonderful skills and talents.  They truly create a feast for the eyes.  While there are elaborate steps for the kitchen-enhanced and time-blessed, I strive to create good food that is fairly easy to prepare and becomes a delicious addition to recipes already made and enjoyed.

If you do use and make this recipe, I would love to see your photos! You can tag photos on Instagram @theempathyqueen . It would be great to hear if you liked it.

Molasses Multigrain Rolls

molasses multigrain

This is a recipe that can be enhanced with added seeds – sesame, flax, poppy, shelled sunflower or pumpkin seeds inside or on top ~~ it is your own personal preference for how textured you like your bread.                                                                                                     @theempathyqueen


This recipe was created using a Kitchenaid Stand Mixer and dough hook.  I have not adapted it for use with a bread machine.  This recipe is kosher and non-dairy.  I chose my grains carefully to make the fiber and protein count.  If you choose to brush the top lightly with water, instead of an egg wash, it is perfectly vegan.  The oat flour and corn meal keep it from being too dense but blend beautifully.  If you cannot find oat flour near you, finely process rolled oats and measure out what you need.  Since I do a lot of baking, I bought a 4 oz. glass jar of Red Star® active dry yeast; it is much more economical.  Multigrain breads do not rise as high as other types, so I let it rest longer to rise higher.  If you like, you can also brush a very light coat of olive oil or melted honey on your just baked rolls.  Yum!

Copyright 2018 – The Empathy Queen



Thank you for stopping by.  I hope that you enjoy your visit.







baking therapy

While speaking to another person about my cooking and baking experiences, I realized that I had acquired more than just skills along the way, but had also developed tried-and-true tips.

This got me thinking about the many opportunities that I have had to learn along the way.  However, today’s prompt gave me a way to share some of those ideas.

When cleaning mushrooms, place in a shallow bowl and sprinkle flour over the surface of them.  Let them sit for a few minutes.  Then, wash the surface of the mushroom gently with either your fingertips (if you prefer more tactile cooking) or a very soft baby toothbrush.  The flour gives the dirt something to grab onto and helps to rinse away more of it before using in soups or salads.

To measure thick liquid items, like syrup or honey, lightly grease a dry measuring cup (the kind you would use for flour or sugar).  You can use a light spray of a vegetable coating product like Pam.  Or, if you don’t want to use an aerosol or prefer less chemicals, lightly coat a folded paper towel with canola oil and wipe along the inside of the measuring cup.  This will keep the tacky substance from sticking to the measuring cup and will pour easily into your mixing bowl.

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Many recipes call for vegetable shortening or butter and state specific measurements.  To get a most accurate measurement, rather than spooning tablespoons into a dry measuring cup and mashing to fill it, an easy way to get the right amount is by using a large glass measuring cup and water.  If your recipe calls for one cup of butter, you can use a 2-cup or 4-cup measuring glass (Pyrex and Anchor Hocking make great ones).  Use a clear glass liquid measuring cup so you can easily see the line markings.  If you are using a 2-cup liquid measure, place one cup of cool or room temperature water into the measuring glass.  If the water is warm or hot, it will begin to melt the shortening.  As you spoon your butter into the measuring glass, the water level on the markings will begin to rise.  When the water level rises from the one-cup measure line to the two-cup measuring line, the amount of solid used is the equivalent of one cup.  This easy mini science lesson is called “solid displacement.”  If baking with children, it is a great teaching moment.  Pour off the water carefully and tip your chunks of butter into a mixing bowl.

What great ideas have you learned and incorporated along the way when you create something special in your kitchen?

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Please share!


Thank you for stopping by.  I hope that you enjoy your visit.  You are most welcome here.


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