**Kourabiedes -It's Greek !

Kourabiedes - The Best Greek cookie !

Kourabiedes
/Gourmet Traveller עוגיות קרובידס נוסח יוון- המתכון
250 gm soft unsalted butter
110 gm =2/3 cup icing sugar, sifted (+extra, for dusting )
1 tsp vanilla extract
1 egg yolk
300 gm (2 cups) plain flour, sifted with ½ tsp baking powder
90 gm walnuts, finely chopped
2 tbsp orange flower water - I didn' t add H O W:
1 Using an electric mixer, beat butter until pale and creamy, then add icing sugar, vanilla and egg yolk and beat until well combined.
Fold in combined sifted flour and baking powder, then add chopped walnuts and stir to combine.
2 Roll tablespoons of mixture into balls, then roll into 5cm lengths and form into crescents. Place crescents on baking paper-lined oven trays and bake at 160C for 15-20 minutes or until just starting to colour.
3 Transfer shortbreads to wire racks and, while still warm, sprinkle with orange flower water and dust with icing sugar, then leave to cool.
When completely cool, dust generously with icing sugar.
Full recipe

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti
/Isidora Popovic- Popina Book of Baking/ Ryland Peters  Small, 2010 -leites Culinaria.com
ביסקוטי פירות יבשים ואגוזים-לחצו כאן למתכון בעברית

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/4 cup pistachio kernels, left whole
1/4 cup shelled hazelnuts, coarsely chopped
1/4 cup golden raisins
4 dried apricots, cut into small pieces
4 dried figs, cut into small pieces
Freshly grated zest of 1 small unwaxed lemon
2 eggs, lightly beaten

H O W :
Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.

Sift the flour and baking powder into a large bowl. Stir in the sugar, pistachios, hazelnuts, raisins, apricots, figs, and lemon zest.

Pour in the lightly beaten eggs and mix well until you get a dough-like mixture. Wet your hands with cool water and, using damp hands, bring the dough together into a ball. It will be quite sticky. Transfer the ball of dough to the prepared baking sheet.

Wet your hands lightly with water again and pat the dough into a log, flattening it slightly so that it is about 3 inches wide.

Bake for 24 to 30 minutes. (To check if the block of biscotti is ready, press very lightly on top. If it springs back, you can take it out of the oven. If it feels firm, leave it in the oven for a few more minutes).
Let the block of biscotti cool on the baking sheet for about 10 minutes. Leave the oven on.

Transfer the biscotti to a cutting board and, using a large, serrated bread knife, slice it into 1/4-inch-thick slices.
Lay the slices on their side on the baking sheet and return to the hot oven until pale gold, turning them halfway through cooking, about 10 minutes total. The biscotti should appear dry; if not, leave them in the oven for a couple more minutes on each side.
Remove from the oven and let cool for a few minutes on the baking sheet. Transfer to a wire rack and let cool completely.
Store in an airtight container for up to 2 weeks.
Full recipe - Here

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Almond Biscotti

Happy New Year To All of You !!

Almond Biscottiביסקוטי שקדים - מתכון בעברית-כאןmakes about 3 dozen cookies -
Adapted from America's Test Kitchen Family Baking Book by The Editors at America's Test Kitchen.
from here
Ingredients
2 cups (10 ounces) all-purpose flour = 280 gr
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoon (1/2 stick) unsalted butter, softened - 60 gr
1 cup (7 ounces) sugar - 200 gr or less
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract - I didn't add
3/4 cup (3 3/4 ounces) almonds, toasted and chopped coarse - I use 100 gr
2 tablespoons grated fresh orange zest (optional)

A cookie on a stick עוגיה על מקל

'A cookie on a stick' - Not for kids only ..

A cookie on a stick

עוגיה על מקל-מתכון בעברית
make ahead the Pate Sucree (Shortcrust pastry)

the pastry source France:The Beautiful CookBook/The Scotto Sistersfor 25 cookies : (For 500g pastry )

125g soft butter
90 g superfine (caster) sugar
1 egg
250 gr AP (plain) flour
1 pinches of saltH O W :Pate Sucree (Shortcrust pastry) :

1. Cream the butter and sugar until plae and fluffy.Add the egg and mix for 30 seconds. Add the flour and salt and mix until a smooth dough forms.
2. Place the pastry on a work surface and knead until dough is smooth and elastic .
3. Warp the ball of dough in plastic and refrigerate for at least 2 hours (or better-longer). Remove from the refrigerator 1 hour before using. (any leftover pastry can be stored in the refrigerator for 4 days or frozen.

Making the cookies :
1. Preheat the oven to 400F (200 C) .
2. Roll out the dough not very thin and cut into 2in (5 cm) rounds.
3. Put any sweet filling (I use home-made plum Jam) in the center of each round, in the middle put a small stick and close with another pastry round.pinch nicely the ends.
4. Brush with egg white and bake for 15 minutes or until done .

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Rugelach- רוגלך

Rugelach- a melt in your mouth sweet treat רוגלך

 

Rugelach
/Skinny Chef with a change
רוגלך מבצק גבינת שמנת- מתכון בעברית

3/4 cup butter =160 gr
8 ounces reduced fat cream cheese, room temperature
2 cups all-purpose flour, plus more for work surface = 280 gr
1/4 teaspoon salt

-
1/2 cup plus 2 tablespoons sugar = 100gr + 2 TB
1 1/2 teaspoons ground cinnamon
3/4 cup low sugar raspberry preserves =300 gr + -
1 1/3 cups (about 1 cup) walnuts, toasted and finely chopped
1/2 cup chopped prunes -I didn't add
1/2 cup bitter sweet chocolate morsels - I didn't add
3 tablespoons milk
1/4 cup wheat germ -I didn't add

H O W :

Whisk flour and salt in a bowl; set aside.
In a large bowl, beat butter and cream cheese with an electric mixer on medium speed.
Reduce speed to low.
Add flour mixture and mix to form a soft dough.
Roll into a ball and wrap in plastic.
Refrigerate 6 hours (up to overnight).

Preheat oven to 325° F.Whisk sugar and cinnamon in a bowl; set aside.
Divide dough into quarters. Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface.
With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 of the walnuts, prunes, and chocolate morsels, plus 2 tablespoons sugar mixture.
Tightly roll dough into a log; place, seam side down, on a parchment or aluminum-lined baking sheet. Repeat with remaining dough.
Brush each log with milk; sprinkle with 1 teaspoon sugar mixture (and sprinkle with wheat germ).Bake until golden brown, about 30-40 minutes.
Cool first in your baking sheet for few minutes and then transfer to wire racks; cool 15 minutes. Cut into 1-inch-thick slices. Store in an airtight container up to 2 days or better in your freezer .
Full recipe -here מתכון בעברית

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

The Cowboy Cookies+CHOCOLATE CHIP COOKIES

1. Chocolate Cookies
 

1. COOKS ILLUSTRATED CHOCOLATE CHIP COOKIES
(Jan/Feb 96)
עוגיות עם שוקולד - המתכון
For 38 half soft cookies:

2 cups all-purpose flour
½ t baking soda
½ t salt
1½ sticks Butter (melted)
½ c granulated sugar
1 c packed brown sugar
2 t vanilla extract
2 Eggs
1 12oz semi-sweet chocolate chipsH O W:
Combine flour, baking soda, and salt in a small bowl. Mix butter,
granulated sugar, brown sugar, and vanilla in large mixer bowl.
Add eggs, one at a time, beating well after each addition; gradually beat
in flour mixture. Stir in morsels and nuts.
Bake on ungreased cookie sheets for 15-18 min. at 325°F.

 

Full recipe - Here

2. Cowboy Cookies

2.Cowboy Cookies
 /Saveur עוגיות הקאובוי של לורה בוש-המתכון

3⁄4 cup flour
3⁄4 tsp. baking powder
3⁄4 tsp. baking soda
3⁄4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter, softened
6 tbsp. sugar
6 tbsp. light brown sugar
1 egg
3⁄4 tsp. vanilla extract
3⁄4 cup rolled oats
3⁄4 cup semisweet chocolate chips
1⁄2 cup chopped pecans
1⁄2 cup sweetened flaked coconut
H o w :
1. Heat oven to 350°. In a bowl, whisk first 5 ingredients; set aside.
2. In a large bowl, beat butter with a handheld mixer until smooth.
Add sugars; beat until fluffy. Add egg and vanilla; beat until smooth.
Add flour mixture; beat to form a dough. Stir in oats, chocolate, pecans, and coconut.
Form dough into 24 balls; divide between 2 parchment-lined baking sheets.
Bake until cooked through, 16–18 minutes.
Let cool.
Full recipe -Here+ print it- here
---------------
3. Lately, I wrote a review of Radio Rosco a Chef Restaurant in Tel Aviv. It was our second visit there.The food is mostly italian and you can find there great thin pizzas and yummy good desserts ,we love this place .More pics can be found in one of my known Hebrew Food Blog - Here ; please ,feel free and enlarge any pic you want :)
 

Peanut Butter-Chocolate Chunk Cookies

Peanut Butter-Chocolate Chunk Cookies

Peanut Butter and Chocolate in one cookie ! a great combination and most easy to make and bake.we love these cookies very much .

 

 

Peanut Butter-Chocolate Chunk Cookies
/martha stewart
 עוגיות חמאת בוטנים ושוקולד-מתכון בעברית
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks

H O W :
Preheat oven to 350 degrees.

In a bowl, whisk together flour + baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined.

Stir in chocolate chunks.
Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool

Full recipe

 

Lemon Poppy Seed Muffins -easy low fat and tasty, here is the recipe

Muesli slice -a green post חטיפי מיזלי

Muesli slice

Do you like pumpkin seeds? .. if you do, here is a sweet treat for you , full with green pumpkin seeds.or shell we call them 'pepitas' ? ..; These slices are rich, small , easy to make and even one, makes you feel good ! ; Taste.com.au is a great recipe source too .

before baking ..

all you need ..

Muesli slice

/Taste.com.au

 חטיפי מיזלי -מתכון בעברית
50g butter
110g = 1/2 cup raw sugar
60ml = 1/4 cup honey
200g pepitas = pumpkin seeds
1 Sanitarium Weet-bix, crushed ; I use another small cookie ,crushed
90g = 1/2 cup sultanas
50g = 1/2 cup rolled oats ; I use oats for cooking
75g = 1/2 cup self-raising flour
H O WPreheat oven to 170°C. Line a 20cm square cake pan with baking paper. Place the butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or until the mixture is smooth and the sugar has dissolved. Set aside to cool slightly.
Combine the pepitas, Weet-bix, sultanas, oats and flour in a large bowl. Add the butter mixture and stir until combined.
Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 (20 minutes)minutes or until golden. Set aside in the pan for 30(45 !! - not less) minutes to cool completely. Cut into slices to serve.

Full recipe

licking the spoons ... by myself :-)

Ex-ET -Uploaded by Esma-Movie
** David Rocco has a tasty Food site - "I'm not a chef, I'm Italian" - Here
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורן

בקרו אותנו בבלוג למון ג'ינג'ר - יש שם הפתעות חדשות מידי יום

3 new cookies ! מתכוני עוגיות

The Winter is back ,it's not very cold here, but a new batch of cookies warms up everyone, everywhere...; Here are 3 new recipes we love. I think the spice cookies are the most easy (and thin) and tasty.. cookies ,give them a try and then the others.. :)

1.Spice cookies

Spice cookies/Traditional Farmhouse Teas by Janice Murfitts-make life sweeter! Blog עוגיות התבלינים הקלות בעולם- מתכון בעברית

makes 48 small cookies
H O W
125 g (4 oz) butter
125 g (4 oz) soft dark brown sugar
1 tbs golden syrup, dark corn syrup or 'schenkstroop'
150 g (5 oz) flour
1 ts baking soda
1 ½ ts mixed spices

Put butter, sugar and syrup in a saucepan. Heat over low heat, stirring occasionally until the mixture is homogeneous. Let the mixture cool down.
Line two baking sheets with baking paper (if your using non-stick baking sheets you don't need the paper and also don't need to grease them). Heat the oven to 170ºC (325ºF). Sift the flour together with the baking soda and ginger.
Beat the flour mixture together with the sugar-butter mixture until well blended. Roll small balls, place them on the baking sheets and flatten them slightly. Be careful to allow space for spreading! Bake for 10-15 minutes or until golden brown.
Allow to cool on the sheets for 5 minutes, then remove with a palette knife and allow to cool on a wire rack. Full recipe is Here

2. Tehina shortbread rounds

Tehina shortbread rounds /make life sweeter! Blog שורטברד טחינה- מתכון בעברית
200 g (6 oz / ¾ cup) flour
25 g (1 oz / 2 ½ tbs) cornflour
50 g (2 oz / ¼ cup) caster sugar, plus extra for sprinkling
115 g (4 oz / ½ cup) butter, diced
¼ cup tehina
H o w :
Preheat the oven to 160°C (325°F).
Sift the flour and cornflour into a bowl. Add the sugar and mix it in. Rub in the butter. Add the tehina and knead into a dough. Form a disk shape and cover with plastic wrap. Allow to chill for about 20 minutes.Roll out the dough between two sheets of baking paper until about 1 cm (½ in) thickness. Cut out the cookies and transfer to a baking sheet lined with baking paper.
Bake the cookies for about 30 minutes or until just pale golden. Sprinkle with caster sugar and allow to cool on the baking sheets.Full recipe is Here

3.Kitchen Sink Cookies

Kitchen Sink Cookies/howtoeatacupcake.net עוגיות כיור המטבח-מתכון בעברית
1/2 cup (1 stick) butter
1/2 cup sugar - I use 1/3 cup
1/2 cup packed light brown sugar - I use 1/3 cup
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups rolled oats
1/2 cup chopped and toasted walnuts
1/4 cup semi-sweet chocolate chips +1/4 cup milk chocolate chips -I use 85 gr semi-sweet chocolate
1/4 cup coconut
1/4 cup raisins
H O W :
Preheat the oven to 350 degrees F (175 degrees C). Line 2 large cookie sheets with parchment paper.In a medium sized bowl, sift together the flour, salt and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until smooth and fluffy, about 1 minute. Add egg and beat until fully incorporated. Mix in vanilla extract. With the mixer on it's lowest speed, slowly add the flour until almost incorporated. Mix in oats, then with a rubber spatula fold in the chocolate chips, walnuts, coconut and raisins. Drop by heaping tablespoons onto the prepared cookie sheets.Bake one sheet at a time for 13-15 minutes, or until golden brown. Allow the cookies to cool for 5 minutes on the cookie sheets. Transfer them to wire racks to cool completely.Full recipe-http://howtoeatacupcake.net--> here

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
Coming soon :The best chocolate bread ever - בקרוב חלת שוקולד של ארז קומורובסקי ובייגלה ירושלמי אמיתי