2 Winner Cookies: Chocolate-Orange Cookies, Ginger Cookies

The New Winner Cookies are here :Chocolate and Orange Cookies + Ginger (preserved)Cookies
You have to Refrigerate the dough (both cookies) for 2 hours before baking , so make ahead the 2 recipes in the same (mixer) bowl and bake them at the same day . We love these cookies very much !

Chocolate-Orange Cookies
about 50 cookies
100 gr Chocolate 70% (or 60%)
100 gr butter, softened
100 gr (=1/2 cup) white sugar
pinch of salt
1 large egg
grated peel of 1 large orange
200 gr AP flour
1 ts (=4 gr) baking powder
--
1-2 large baking sheets

H O W:
1. Coarsely grate the chocolate.
2. Beat butter ,sugar, salt, egg and orange peel in a mixer bowl (or by hand).
3. Sift in flour and baking powder. Add the grated chocolate.
4. Mix ingredients quickly. press dough into a ball and warp with plastic warp.Refrigerate 2 hours.
5. Preheat oven to 205C (400F).
6. On floured sufface roll out dough 5mm (1/4 inch) thick.
7. Cut out 4.8 or 5 cm (2 inch) rounds.
8. Place on the baking sheet (lined with baking paper or grease before).
9. Bake 9-10 minutes.
10. Remove from baking sheets and cool on a racks.


Ginger Cookies
6 whole preserved gingers
150 gr butter, softened
100 gr (=1/2 cup) white sugar
pinch of salt
1 large egg
1/2 ts ground ginger
300 gr AP flour
--
1 egg yolk
water

1-2 large baking sheets

H O W:
1. Chop 3 of the whole gingers very finely. dice the others.
2. In a mixer bowl (or by hand) cream butter, sugar, the egg,salt, ground ginger and finely chopped ginger.
3. Sift in flour. work quickly to make a smooth dough. Form into a ball and warp in a plastic warp.Refrigerate 2 hours.
4. Preheat oven to 205C (400F).
5. Divide dough into 3.
6. On floured sufface roll out the dough 5mm (1/4 inch) thick.
7. Cut out oblongs 6 X 3.5cm (2.5 x 1.5 inches) and place on baking sheets (lined with baking paper or grease before)
8. Beat egg yolk with a little water.
Brush over cookies. Sprinkle with diced ginger.
9. Bake 15 minutes or until golden.
10. Remove from baking sheets and cool on a racks.
Preserved gingers:


  
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

My mom's Top secret chocolate spread recipe:

My mom's Top secret chocolate spread recipe was found here few weeks ago,while I was cleaning our house. It was written by mom so many years ago on a small piece of paper (down in the 2 photos).
I remember this chocolate spread. Mom use to make it when we were kids.Everybody loves it now and then. Realy , there is NO reason to buy a chocolate spread .Home-made is always better ! :-)
 ממרח שוקולד של אמא
Mom's Chocolate spread
1/2 cup white sugar (=100 gr)
1/4 cup water (=60ml)
1 TB cocoa
100 gr chocolate (bitter)60 or 70%
150 gr butter

H O W:
1. In a small Casserole  mix and cook the sugar, water and cocoa.
2. Bring to boil and remove from the heat.
3. Add the chocolate (broken into pieces) and the butter.
4. Mix well till the butter and the chocolate are completely melted.
5. Chill for few hours. (The spread will thicker).


Chanita Harel©  שלנו This content(+FoodPorn)belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2011 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Chocolate and hazelnut babka **

The Best Babka cake

Chocolate and hazelnut babka /Gourmet Traveller
 עוגת בבקה נפלאה- המתכון
180 ml lukewarm milk
14 gm (2 sachets) dry yeast
110 gm (½ cup) caster sugar
485 gm (3¼ cup) plain flour, sifted
2 eggs
1 egg yolk
210 gm softened butter
100 gm hazelnuts
100 gm dark chocolate (56% cocoa solids), coarsely chopped
For brushing: eggwash
For scattering: demerara sugar
H O W : Combine milk, yeast and 1 tbsp sugar in the bowl of an electric mixer (fitted with a paddle) and set aside in a warm place until foamy (5-7 minutes).
Add 75gm flour, mix to combine, then add eggs, yolk, remaining sugar and a pinch of salt, mix to combine.
While mixing on low speed, gradually add remaining flour until combined, then add 150gm butter, a little at a time, beating until dough is shiny and elastic (3-5 minutes; dough will be quite soft).
Place dough in a lightly oiled bowl, cover with oiled plastic wrap and set aside until doubled in size (1-1½ hours).
Preheat oven to 180C.
Place hazelnuts on a baking tray and roast until golden (5-7 minutes), cool slightly, then rub with a tea towel to remove skins and cool completely.
Process in a food processor until coarse crumbs form, combine with remaining softened butter to form a paste and set aside at room temperature until required.
Knock back dough and divide into two. Working with one half at a time, roll dough on a lightly floured surface into a 20cm x 32cm rectangle.
With longest side facing you, spread over half the hazelnut paste, leaving a 4cm-border, then scatter over half the chocolate.
Roll away from you to form a cylinder, brush ends with a little eggwash, then join ends to make a loop, twist into a figure of eight and place in a 9cm x 19cm loaf tin lined with baking paper.
Set aside in a warm place until dough reaches the top of tin (1 hour). Repeat with remaining dough.
Brush babkas with eggwash, scatter with demerara sugar and bake in centre of oven until golden and cooked through (35-40 minutes).
Cool in tins for 10 minutes, then turn out, cool on a wire rack and serve warm or at room temperature. Babkas will keep, stored in an airtight container, for 3 days, and are best served warm or in toasted slices.
Full recipe - Here This recipe is from the April 2010 issue of Australian Gourmet Traveller.

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

'Salame di fichi ' - Fig's Salami נקניק תאנים איטלקי

'Salame di fichi ' -Italian Fig's Salami נקניק תאנים איטלקי

'Salame di fichi ' - Fig's Salami my way נקניק תאנים מתכון בעברית
recipe idea from here -
Thanks to Deichrunner's Küche - I love your Food Blog !

250 grams Dried figs (soak them in boiling water for a few minutes and drain them)
50 grams almonds chopped coarsely
40 grams unsalted pistachios chopped coarsely
50 grams of dark chocolate 50% - chopped very fine
4 dried apricot (soaked in hot water and strained) cut into small pieces
1 small lemon -juice only
orange and lemon zest
few drops of Orange Blossom (if you like it) H O W :
1. Cut the figs from the hard stem ends and then cut each one into quarters and chop finely in food processor with the lemon juice,apricots and the zest+ the orange blossom.
2. Mix the almonds with pistachios .add the chocolate.
3. Knead everything well together with your hands.
4. Forms 1 long roll of about 4 cm in diameter and wrap in a baking paper .
5. Leave to stand for at least 1 days outside (like I did) or in the refrigerator.
To serve the Fig salami: cut into about 1 / 2 inch thick slices.
This is just a Wonderful healthy snack !!
 please let me know if you like it like me

 

 

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanita 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

Easy chocolate cupcakes

Easy chocolate cupcakes

Easy chocolate cupcakes
/BBC Good Food
קאפקייק שוקולד קלים להכנה-המתכון

300g dark chocolate 50-60% broken into chunks
200g self-raising flour
200g light muscovado sugar , plus 3 tbsp extra
6 tbsp cocoa
150ml sunflower oil , plus a little extra for greasing
284ml pot soured cream
2 eggs
1 tsp vanilla extractH O W:Heat oven to 180C .
line a 10 (11! ) hole muffin tin with paper cases.
Whizz the chocolate into small pieces in a food processor.
In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water.
Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 (11) cases, then bake for 20 (30 min) mins until a skewer inserted comes out clean .
Cool on a wire rack.
To make the icing:
Put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing.
Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in. Full recipe - here
Chanita.Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

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 :)
 

Chocolate Fudge פאדג' שוקולד

My first Chocolate Fudge - it makes spring days sweeter ! :)

Chocolate Fudge

/donna hay
 פאדג' שוקולד- מתכון בעברית400g chocolate, chopped
395 g cans sweetened condensed milk
1 teaspoon vanilla extract
150g unsalted butter, chopped
1½ tablespoons orange-flavoured liqueur

H o w :
Place the chocolate, condensed milk, vanilla, butter and liqueur in a saucepan over low heat and stir until the chocolate is melted.
Increase the heat to medium-high and simmer for 3–4 minutes or until the mixture is smooth and slightly thickened.
Carefully pour the mixture into a lightly greased 16cm-square tin(I use a 20cm tin) lined with non-stick baking paper and smooth over with the back of a spoon.
Refrigerate for 4-5 hours or until set.
Remove from the refrigerator. Using a sharp knife, cut the fudge into 4cm squares (I cut them smaller..) and wrap each piece in non-stick baking paper. Makes 16 or more ...
* You can also use Cointreau, Grand Marnier, triple sec or even an eau de vie to flavour the fudge for adults only.
Full recipe - here+ print this recipe - here

 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה ורן

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

Homemade Nutella להכין ממרח נוטלה בבית

It was like magic that night. Standing alone in my small kitchen grinding hazelnuts to a smooth butter. Few minutes later I've got that dark Hazelnut chocolate spread .So easy to make and very smooth and tasty ! ; This Hazelnut chocolate spread is much healthy for you and for your family . I hope you'll try it .. :)

Hazelnut-chocolate spread

Hazelnut-chocolate spread (homemade Nutella)
/From the Los Angeles Times
 ממרח נוטלה-מתכון בעבריתServings: Makes about 1 1/2 cups2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons hazelnut oil, more as neededH O WHeat the oven to 400 degrees (200F).
Spread the hazelnuts over a cookie sheet and roast until they darken and become aromatic, about 10 minutes( 8 minutes) .
Transfer the hazelnuts to a (damp )towel and rub to remove the skins.
In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly,for few minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute.
The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved.
Remove to a container, cover and refrigerate until needed.
It will keep for at least a week.
Full recipe

Chanita.Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן