Pistachio Halva-Stuffed Challah

Makes 1 large challah

1 cup very warm water
1 package (or 2 1/4 teaspoons) active dry yeast
1/4 cup canola oil
1/3 cup sugar + 2 tablespoons sugar, separated
1/2 teaspoon vanilla
1 1/2 teaspoons salt
1 egg, room temperature, slightly beaten
4 cups King Arthur Bread Flour
1/2 cup Hebel & Co. pistachio nigella halva, chopped
1 tablespoon crushed pistachio/sesame seed topping
1 tablespoon honey

1. In a large bowl, dissolve yeast in water with one tablespoon sugar. Once foamed and dissolved, about 15-20 minutes later, add canola oil, remaining sugar, vanilla, salt and egg.

2. Add three cups of flour, one at a time, mixing with a dough hook or by hand. Dough should be sticky to the touch.

3. Pour fourth cup of flour on countertop and place dough in center. Knead remaining flour into the dough for five minutes -- not all flour might be needed!

4. Place dough into a large greased bowl. Cover with a towel and allow to rise for 3-4 hours.

5. Carefully divide risen dough into four knots. Roll each section into a 12-inch log; then use a rolling pin to flatten each into a 3-inch wide strip. Press pistachio halva crumbs across each strip of dough.. Fold/pinch sides to conceal toppings and carefully roll back into log shapes. You may skip this step if you prefer a plain challah!

6. Braid challah as desired (use YouTube for a variety of options) and place on a greased baking sheet. Allow to rise for 1 1/2 hours.

7. Preheat oven to 350 degrees. Carefully brush top of risen challah with egg wash (1 egg with 1 tablespoon water), followed by pistachio topping and drizzled honey.

8. Bake challah for 20 minutes. If challah is especially golden, cover loosely with a sheet of aluminum foil. Continue to bake for 5-10 minutes until fully baked.

9. Transfer challah out of pan and onto a cooling rack. Cool completely before storing in an airtight container.

A Breakfast in Bed Mother's Day Gift + Baked French Toast Recipe

Mother’s Day is three weeks from today! While it might feel like three years from now due to quarantine conditions, the dedicated day to our role models and caretakers is right around the corner.

To help you plan a day that is just as special, even if we cannot physically be with family and friends, I’ve partnered with Bella Vita to bring the warmth of Mother’s Day to mom’s place. How? We’ve curated three Caramelized Mother’s Day baskets, available for front-porch delivery (or shipping if you’re outside of Memphis!) to arrive in time for Mother’s Day.The Bella Vita ladies will take care of all the details — all you need to do is call the shop to select your gift basket!

This Breakfast in Bed ($200+) package brings me back to childhood, when we’d scurry out of bed before mom (thinking she was actually still asleep) to make a mess in the kitchen for a room-service delivery of pancakes and cards and flowers.

That sense of nostalgia is ever-present in this package, complete with a gorgeous Montes Doggett tray for breakfast in bed (and tabletop decor every day following), a Simon Pearce glass bud vase for a single stem, a Casafina ruffled baker for breakfast, and a dish towel to accompany.

If you keep scrolling, you’ll find a baked french toast recipe that’s made for this serving piece! And the best part? It’s recommended to prep the dish the night before to marinate overnight and simply pop in the oven on the morning of Mother’s Day. Aromas of vanilla and cinnamon will permeate throughout the house — no dirty kitchen required!

If the gift recipient doesn’t have family in the house to cook for her, simply share this link with her to treat herself to a sweet morning meal. The work is minimal compared to the pay-off.

Call 901-850-0892 to order yours, and look out for the Spa Mother’s Day Basket and the Cocktail Queen Mother’s Day Basket in the coming days!

Serves 4

4 large challah or brioche slices (crust on), cut into 1-inch pieces
3 large eggs
1 cup milk
1/2 cup heavy cream
tablespoons brown sugar
1 teaspoon vanilla extract
2 teaspoon ground cinnamon, divided
1/4 teaspoon salt

2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted (when ready to bake)
maple syrup, confectioner’s sugar, and fresh berries, for serving

1. Lightly grease your baking dish and loosely pack bread into the dish.

2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, 1 teaspoon cinnamon, and salt. Pour egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day.

3. When ready to bake, preheat the oven to 375 and remove the dish from the fridge. In a small bowl, stir together the granulated sugar with the remaining 1 teaspoon cinnamon. Drizzle the melted butter evenly over the top of the dish, then sprinkle the cinnamon-sugar on top. Bake until puffed and deep golden brown, about 30 minutes.

4. Dust with confectioner’s sugar and divide onto plates with maple syrup and fresh berries.