October 1, 2006

chocolate chip cookies עוגיות שוקולד צ'יפס

Yes I know.. all Paris posts aren't finished,they're like this cookie...like Paris ..you want to eat it in small bites.. you can't eat it alone.. and you want more.. SO in the meantime, I'm back with old and new recipes..


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
chocolate chip cookies (via bill granger's 'sydney food')
thanks to the red kitchen They are realy good
125g unsalted butter, softened
1 1/4 cups tightly packed brown sugar (*sniff* not having any brown sugar, i used raw sugar)
1 tsp vanilla essence
1 lightly beaten egg
1 1/2 cups plain flour
1/2 tsp baking powder
pinch of salt
1 1/2 cups of chocolate bits ( i only had a few half bars of lindt 70% dark chocolate leftover from a flourless choccy cake a while back. i, or rather max, chopped those up into haphazard chunks and it was perfect. the dark bitter chocolate is a good foil for the sweetness of the cookie)
H O W
- preheat oven to 180°c (350°F)
- beat butter and sugar in a bowl until light and creamy.
- add vanilla and egg and stir to combine (hmmm, i beat mine in with electric beaters. seemed to work out ok though)
- stir in sifted flour , baking powder and salt until just combined. it will be quite a stiff dough.
- fold through chocolate bits.
- place spoonsfuls (i used teasoonsful, slightly flattened with a fork) of cookie mix onto a lined baking tray. be sure to leave room for spreading.
- cook for 15 - 20 mins until PALE golden. don't be tempted to brown them too much. they are much nicer when still chewy on the inside. remember, they will harden upon cooling.
- cool on the tray for 5 mins, then remove to a wire rack to cool completely. store in an air-tight container, if they last that long!
[Full recipe here]
 
Brin de paille - do I need to say something else?...
New recipes and Links:Streusel Coffee Cake ; Audio slideshow: Food from the wild ; Breads from Italy ; Fudge Sauce: The Real "Food of the Gods" ; Do it yourself: Where's the beef?-It's being roasted or braised for dinner /Amy McConnell Schaarsmith, Pittsburgh Post-Gazette ; Biscottis au miel et aux amandes ; what to eat & where to stay - San Francisco ; "Schools want parents to send angel's food, not devil's food for treats"/Gretchen McKay, Pittsburgh Post-Gazette ; Cravings: Release your inhibitions and your cooking will soar /Amy McConnell Schaarsmith, Pittsburgh Post-Gazette ; "Happiness often sneaks in through a door you didn't know you left open." /John Barrymore (I)American actor
More recipes and Links :Fans flock to pancake breakfasts for the cause, company and cuisine/ Karen Gaudette-Seattle Times staff reporter [+ 4 recipes:Swedish Pancakes + Dutch Pancakes + Buttermilk Pancakes + Blueberry Pancakes ; Stephanie fraisse * P h o t o g r a p h e * ; Two new food sites set goal of a virtual feast /Michael Hastings JOURNAL FOOD EDITOR ; Rosemary packaging extends meat shelf life / Ahmed ElAmin ; Rezepte :Lunch To Go ;recipe : Classic Apple Pie
"The world is round and the place which may seem like the end may also be the beginning." /Ivy Baker Priest
Recette de Compote de pommes ; 85 ! pretzels -recipes are - Here ; German recipes /all recipes
Noodle Kugel קוגל איטריות8 oz. dry egg noodles, cooked according to package directions
8 oz cottage cheese
1/2 cup raisins
2 eggs, beaten
1/2 ts salt
1 ts cinnamon
6 TB sugar
400 gr sour cream (or half yougort)
60gr butter, melted
1-2 grated apples can be added
casserole dishPreheat oven to 400F (200C)
Mix cooked noodles with :cheese,raisins,eggs,salt,cinnamon,sugar,sour cream and yougort and 30gr melted butter. Pour mixture into prepared casserole dish, smoothing top and sprinkling with extra melted butter (30gr)
Bake for 45 - 50 minutes.( kugel is light golden brown) can be eaten warm or cold.

14 comments:

hereandthere123 said...

Thanks so much! I've always wanted a good noodle kugel recipe. Hope you have a meaningful fast today.

d.

amy said...

this recipe looks really good. i also have an amazing kugel recipe on my blog. www.therecipemaven.blogspot.com
i have so enjoyed your recipes and i hope you also enjoy mine. my husband is israeli so i am always happy to find great israeli recipes. let me know if you try any of my recipes. lehit, amy:^)

Anonymous said...

how can you not resist a palmier!?! i guess i am lucky i live in the next best thing to paris — in montreal where we are surrounded by patisseries and boulangeries everywhere. les palmiers have been my favourite since i was little. :P

i look forward to seeing more of your trip.

bb

chanit said...

hereandthere123- welcome and thanks for your comment !
Yes it was very meaningful, but without the fasting.. ;)

chanit said...

Hi amy , thanks for your comment
All your recipes seems to be very tasty, thanks.
Can you speak or write in Hebrew? ;)

Anonymous said...

hi, chanit, i do speak hebrew. i lived in israel for 2 years and we go back to visit every year or so mostly to my husband's kibbutz. i just made your apple cake again to bring to a friends house for sukkot. it has really become a staple in our house. so todah v'lehitraot, amy:^)

chanit said...

burekaboy thank you ,
It was my first palmier.. and it was realy too big for one..
I think you're luck.. ;)

chanit said...

Dear mama g.
Toda raba , how nice
you can write me in Hebrew if you want to
הבלוג שלך ממש נחמד
ויופי שאהבתם את העוגה, תודה לך

Anonymous said...

shalom, chanit, ani lo yoda'at aich lishtamesh et ha otiot ivrit bamachshev. ha bat doda shel ba'ali po v'hi milamedet oti eich la'asot ooga im petit buerres(peti bear oogiot). at macira et a ooga hazot?-amy:^)

Lera said...

hmmmmmmm.......delicious!!!!chanit, do you plan to post the recipe for palmiers...??

chanit said...

yes dear if I could.. I didn't bake them.this one was baked in Paris... :-)

chanit said...

Dear mama g.
I'll wait for you with the Hebrew,thanks ;)

Fesek said...

Nice blog, Chanit, kol hakavod!

yom tov,
Fesek

chanit said...

Thank you Fesek .

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