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16 février 2012 4 16 /02 /février /2012 00:05
 Palmiers à la crème au citron
  Here's another recipe with puff pastry,
Palmiers Brioches with lemon cream and chocolate chips.
I invite you to watch the video at the end of the article
Palmiers à la crème au citron Palmiers à la crème au citron
1-Palmiers a la creme au citron (17)
Zest of lemon gives a nice flavor to the cream.
1-Palmiers a la creme au citron (18)
To stuff these small palmiers, I prepared a delicious
cream with lemon flavor.
Mille feuille (5)
Here is my puff pastry "homemade" HERE, that I use

whenever I prepare these kind of recipes.
1-Palmiers a la creme au citron (20)
If you do not like the lemon cream that I used
in this recipe, you can replace it with a normal
custard that you find in other videos.
1-Palmiers a la creme au citron (21)
 You can substitute chocolate chips with raisins.
1-Palmiers a la creme au citron (1)
1-Palmiers a la creme au citron (2)

 Add chocolate chips on the top once you place
the palmiers brioches on the baking sheet.
1-Palmiers a la creme au citron (3)
1-Palmiers a la creme au citron (7)  
The video
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13 février 2012 1 13 /02 /février /2012 15:22



Why I Relay ?


My Reason to Relay ?


I am participating in  because I want to make a meaningful difference the American Cancer Society’s

Relay For Life  in the fight against cancer.


Almost everyone has been touched by cancer, either through

their own personal battle or through someone they love. Every day, the American Cancer Society is helping us stay well by preventing cancer or finding it at its earliest, most treatable stages.

They assist families in finding the best resources to help their

friend or loved one deal with a diagnosis and their journey

to get well.


The American Cancer Society is also rallying communities

(like ours!) through events like Relay For Life, to fight back

and find cures for this disease.


Please join my team or make a donation (or e-mail me)

to help the American Cancer Society create a world

with less cancer and more birthdays. Together, we can help make sure that cancer never steals another year of anyone’s life!

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10 février 2012 5 10 /02 /février /2012 14:37

 Pretzels fait maison (super moelleux)

 Pretzels fait maison (super moelleux)




Hi, many of you asked me for a Pretzel recipe, 

It is difficult to find a recipe for soft Pretzels, but here

it is, I guarantee you that it is the ideal recipe, try it

as it is and give me your opinion.


I invite you to watch the video at the end of the article


 2010-05-11 brezels7


My son who was used to eating them in Germany when

he was younger, I had difficulty finding his favorite pretzels

here in the USA (American Pretzels have nothing to do with those of Germany, beside the name), for me and my son, the best Pretzel is the one from Germany, but after these home-made Pretzels , it is incomparable, they are very Soft and they have a nice flavor. 

My son thanked me because he found his favorite pretzels.




For the form, it depends on how you like them,

you can shape them small, big, thin or thick.

  2010-05-11 brezels5 

I have to tell you my dear visitors the secret of soft Pretzels 

 (those who do not still know it) : 

It is the fact of plunging them into the mixture of

warm water and baking soda  before baking them

in the oven. 

If you leave out this step, you will have hard Pretzels. 

This is a very important part in being  successful with 

this recipe and to be very satisfied of the result.   


 brezel (9)




* 1 1/4 cups milk

* 4 to 4 1/2 cups flour, divided

* 1/4 cup sugar

* 1 gr.c yeast

* 1 tsp baking powder

* 1 tsp salt

* 1/2 cup (1 stick) butter, melted

* 2 tsp baking soda

* Coarse salt, sesame seeds or poppy seeds





Heat milk over low heat , set aside.

Beat 3 cups flour, sugar, yeast, baking powder

and salt together. Add milk and butter, beat vigorously

2 min. Add remaining flour, 1/4 cup at a time, until

dough begins to pull from the side of the bowl.



2010-05-11 brezels23 


Turn dough out onto lightly floured surface,

flatten  slightly.

Knead 10 min or until smooth and elastic, adding

flour  if necessary to prevent sticking.


 2010-05-11 brezels1


Shape dough into ball. Place in a lightly oiled bowl,

turn dough to grease top, cover, let rise about 30 min.


2010-05-11 brezels20


Divide dough into 18 equal pieces. Roll each piece

into a 22-inch long rope on lightly oiled surface.





Form each rope into a U shape.

   brezels 015


Cross the ends.


 brezels 013


Then cross them again.


 brezels 017


Connect the ends to the bottom of

the U about 2 inches apart.


 brezels 018


2010-05-11 brezels11


In a bowl, dissolve baking soda in 4 cups of boiling

water over high heat.

Stir until disolved. Pick up each pretzel and quickly

dip into the baking soda solution for 10 sec.

 2010-05-11 brezels15-copie-1


Remove and place on a baking sheet

covered with parchment paper. 

2010-05-11 brezels9


Sprinkle with coarse salt. 

or sesame seeds 

 2010-05-11 brezels12


Or poppy seeds

  2010-05-11 brezels13


Bake on preheated oven on 400 F, 15 min

or until goden brown.


2010-05-11 brezels5 The video



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3 février 2012 5 03 /02 /février /2012 14:33
The recipe I am presenting today is very original
because it is a homemade "Galette des Rois" ​​from A to Z.
For those who know me, know very well that
I prepare everything from A to Z, yes cooking is a challenge!

I invite you to watch the video at the end of the article
1-Galette des rois 071
  In my opinion, it is not worth buying the dough
from the store just to fill it, I am making all parts 
 in order to show to you how to make everything. It is
really interesting to prepare the puff pastry
at home, from the flour to the cake,
this is a true ability !
1-Galette des rois 064
 we realize at first bite it's worth
the effort and it sure since my first puff pastry
"Mille feuille" HERE
I avoided buying puff pastry from stores.
1-Galette des rois 061
Do not hesitate to prepare a puff pastry,
believe me it is very easy, you just need time for that.
I have not filmed how to prepare it this time because I

already posted the puff pastry in the "Mille-feuille" recipe HERE.

I have explained so well that you can not miss it.

1-Galette des rois 034
For the form of cake, it should be cut with a cylinder,
if you don't have it, just put a round plate over the dough
and cut around it with a knife.
1-Galette des rois 045
1-Galette des rois 046
  Fill the cake with a stuffing made ​​with almonds.
1-Galette des rois 048
Brush the edges with a mixture
milk and egg yolk.
1-Galette des rois 049
Seal the edges very well with a fork,

if not all stuffing comes out during cooking.
1-Galette des rois 036
To have a beautiful cake, brush
the surface with milk and egg yolk.
1-Galette des rois 051
1-Galette des rois 057
1-Galette des rois 063
    The vide
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3 février 2012 5 03 /02 /février /2012 03:28

Croissant & Petit pain au chocolat en vidéo


Croissant and chocolate-filled pastries are light breakfast

recipes which are very popular all over the world. Even if
these recipes take several hours to prepare, believe me these
fresh croissants and petit pains au chocolat will be worth the wait.



Croissant & Petit pain au chocolat en vidéo 

 Croissant & Petit pain au chocolat en vidéo



I advise you to prepare more chocolate-filled pastries

than croissants if you have children, my poor chocolate

pastries didn't live very long , my children gave them

the chance to live for about 15 min and no longer.
I have to make the recipe again very soon.  



Croissant & Petit pain au chocolat en vidéo    Croissant & Petit pain au chocolat en vidéo


Croissant & Petit pain au chocolat en vidéo  

Croissant & Petit pain au chocolat en vidéo  Croissant & Petit pain au chocolat en vidéo


Croissant & Petit pain au chocolat en vidéo


 I invite you to watch the video 





Palmiers-029.JPGPalmiers-030.JPGPalmiers-087.JPGPalmiers-088.JPGPalmiers-089-copie-1.JPGCroissant-et-petit-pain-au-chocolat-002.JPGCroissant et petit pain au chocolat 003Croissant-et-petit-pain-au-chocolat-005.JPGCroissant-et-petit-pain-au-chocolat-006.JPGCroissant-et-petit-pain-au-chocolat-007.JPGCroissant-et-petit-pain-au-chocolat-055.JPGCroissant-et-petit-pain-au-chocolat-064.JPGCroissant et petit pain au chocolat 093-copie-1Croissant-et-petit-pain-au-chocolat-015.JPGCroissant et petit pain au chocolat 017Croissant-et-petit-pain-au-chocolat-039.JPG


Croissant & Petit pain au chocolat en vidéo

Croissant & Petit pain au chocolat en vidéo


Here is the video




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13 janvier 2012 5 13 /01 /janvier /2012 14:30
I post you the recipe for Panettone Bread,
I was supposed to post another recipe 
"Black Forest Cake",   I still have a problem
        with posting the whole video without
dividing it into two parts.
I invite you to watch the video    
at the end of the article.  
Panatone (11)-copie-1
I wanted to post you the
Panettone Bread recipe during Christmas,
but because   of the technical problem
(as you all know) it was not possible.
Panatone Bread (3)
So here it is, try it and send me

the pictures, I'll post them on my blogs.
Panatone Bread (6)
    The original recipe of Panettone calls
for candied fruit,
I added golden and black raisins,
chocolate chips to the dough for two reasons:
Jenna-Aicha loves chocolate and also because
I am usually content with myself to use what I have
in my cupboard, I did not buy candied fruit
just for this bread:) .
Panatone Bread (7)
So here's an advice, do not waste ingredients
you can substitute one ingredient with another
or even leave it out, it won't affect the recipe.
Panatone Bread (9)
 Panettone bread requires a lot of
fermentation time, that is very important
   for an excellent result.
Panatone Bread (11)
For the mold, as you can see,

I used a sponge cake mold normal

(I did not buy the special panettone mold,

I use what I have. )
Panatone Bread (14)
Once the dough placed in the mold, I should let it
 rise 2-3am, I was obligated to

leave it overnight because it was very cold

and the dough refused to rise.
Panatone (3)-001
Another advise for the cakes and breads in general:
If the cooking time is over and you
noticed that the surface begins to brown,
place a piece of aluminum foil
over and continue cooking, as I did
for this Panettone bread.
Panatone (4)
Panatone (16)-001
  The video
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11 janvier 2012 3 11 /01 /janvier /2012 15:18


snaps 065

snaps 078 

This Snaps recipe does not ask for many ingredients,

and nevertheless they are delicious treat not just for

holidays but all year round.


I invite you to watch the recipe at the end of the article


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5 janvier 2012 4 05 /01 /janvier /2012 02:19

    Hello friends, I have good and bad news for you.

First, the good, well as you all know, I had a technical failure with  my computer, after days of relentless research to try to resolve the problem, I finally managed to save some recipes, unfortunately not all, because almost half of the filmed recipes and pictures disappeared. Today I wanted to share with you recipes that

have been saved and will be posted soon as pictures and videos:




    Black Forest (next recipe)


biscuits au beurre de cacahuetes et pepites au chocolat pic

Cookies with peanuts & choc chips   

     Brownies 3 047

    Brownies with nuts



White Toast Bread     


Brownies (4)

 Brownies with Almonds

 Olives noires à la marocaine (Recette de ma mère)

   Black Olives, my mother's style


Cake marocain aux dattes 049

    Moroccan cake with dates


Gateaux Amandes Raisins sesame pic 034

    Cake with almonds & Raisins


Macaroons au chocolat 060

Macarons with chocolate


Manakich zaater 030

Manakich Zaatar  


Palmiers 114

Palmiers with nuts


Palmiers a la creme au citron (14)

    Palmiers chocolate chips


Panache Pomme et carotte (13)

Panaché Apples & Carrots


Baghrir-0870.JPG      Panatone  


Pizza shneak (15)

Pizza Schneck  


Vol au vent 074

Vol au vent 


    The following pictures will be posted as written recipes

because the videos have completely disappeared,
 I found only the pictures.



Crumb cake pic 022

Crumb Cake


Feuilles farcies (4)

    Stuffed Grape leaves (recipe 2)


Helwa marocaines 029

    Cakes flower with almonds


Helwa marocaines 043

    Cake eye with almonds


Helwa marocaines 049

    Colored Cakes with almonds


Poulet aux epices pic 019

    Chicken with spices in the oven


recettes-prochaines 4607

Chebakiya Flower


Salade nicoise

  Salad nicoise


    Thank you for your support, your visits and especially for your comments that give me the patience and strength to continue to post you recipes. I hope you enjoy your visit.

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1 janvier 2012 7 01 /01 /janvier /2012 03:44


As another year comes around, may bring for you, new hopes... new dreams... good health... and new opportunities... Happy New Year !!

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26 décembre 2011 1 26 /12 /décembre /2011 23:37

I am taking a break because of technical problems: my pc suddenly broke . With this sudden failure, unfortunately I lost 40 recipes with photos and films.

I will not hide my anger and my disappointment, working hours ... It really took my desire for blogging. I also lost all the programs I had to work the photos and videos, I even lost privates photos. So I decided to take a break, time to buy another pc, refilming recipes that I intend to post, to re-download programs in order to work ... to put everything into order ! Thank you for your loyalty and undestanding .

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