We're still waiting the winter to come, there is No rain , the days are still warm (the nights are cool) , and there is no Extra water here at all . For a sweeter weekend here are 3 new and sweet recipes- we love them all .All about my birthday cakes (my mom made them for me ! ) -soon in a new post :)Eran Badinerie (Israel) - "Dreaming" מזל טוב לערן עם צאת אלבומו
3 Friday Market pics
1. Taralli all'Anice e Vino Bianco -Crispy Anise and White Wine Taralli 
Crispy Anise and White Wine Taralli
עוגיות יין איטלקיות-מתכון בעברית3 cups unbleached all-purpose flour, plus extra as needed (=420 gr)
1 teaspoon double-acting baking powder
1 cup granulated sugar
1 tablespoon anise seeds - I didn't add at all
½ cup plus 2 tablespoons dry white wine , plus extra as needed
½ cup plus 1 tablespoon extra-virgin olive oil H O W :
Preheat the oven to 375 degrees. Line 3 baking sheets with parchment paper.
In a mixer (like me) or by hand-
Sift the flour and baking powder together . Add the sugar and anise seeds and mix well.
Add the wine and olive oil, and knead gently until a dough forms. If a dough does not form, knead more vigorously. Depending on the protein content of your flour, you may need to add a little more wine if the dough is dry or a little more flour if the dough is sticky.
Cut into walnut-sized pieces. Roll each piece into a tight ball in the palms of your hands, then roll each ball into a thin log (about 1/8-inch thick) on an unfloured counter. Shape each log into a spiral with overlapping ends.
Arrange on the prepared baking sheets about 1 inch apart, and bake in the preheated oven 10 minutes, or until golden on the bottom and just barely crisp. The taralli will harden as they cool so do not overbake them. Cool on a rack, store in an airtight tin, and enjoy. Makes about 80 taralli .Full recipe 2. (White) Chocolate Chip Cookies - Crispy and Wonderful !!
White Chocolate Chip Cookies with Oil
עוגיות בריאות - מתכון בעברית3/4 cup packed dark brown sugar - I use only 1/2 cup
3/4 cup sugar - I use only 1/2 cup
2 large eggs
1/2 cup oil
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup whole-wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon fine salt - I use only 1/2 ts
6 ounces semisweet chocolate chips or chunks - I use 180 gr white chocolate chips
4 ounces dried cranberries (or dried cherries )
H O W :
Preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets.
Whisk the sugars, eggs, oil, and vanilla in a large bowl until smooth.
Whisk the flours, baking soda, and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to overmix. Stir in the chocolate chips or chunks and dried fruit.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, about 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Full recipe Food network3. Sweet Wine Honey Roasted Pears -So easy to make !
Sweet Wine Honey Roasted Pears אגסים אפויים -מתכון בעברית
4 firm-ripe pears
1 Tbs. unsalted butter, softened =15 gr
2 Tbs. plus 2 tsp. honey
1/2 cup sweet dessert wine - I use Muscat
H O W :
Heat the oven to 375°F.
Peel, halve, and core the pears.
Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.
Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner.
With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min. Lift up the cut side of a pear; it should look nicely caramelized.
Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).
If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.
From Fine Cooking 76, pp. 18 -January 1, 2006-
Chanita harel© כל הזכויות שמורות
מתכונים ותמונות שייכים לבלוג האוכל של חנית ורן
