Archive for the 'Cookies' Category

World Nutella Day 2008

World Nutella Day聽2008

Even before聽I’ve started this blog (not so many days ago 馃檪 ), I’ve been wanting to participate in a blog event. I just didn’t know in which one.
And then I’ve read that February 5th 2008 is declared to be this year’s Nutella day by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, and I’ve also read that they are hosting a blog event for this occasion. What a perfect first blog event for me, as a former Nutella addict! (Wanna know how much of an聽addict? When I was聽 a kid, once in a few months, my mom would manage to get her hands on a jar of Nutella, and she would happily bring it home to me. I, on my part, would take the jar, kiss her thankfully, and go get myself a teaspoon. Then I would find a comfortable spot that would host my little (or not so little?) behind until I could see the bottom of the jar of this wonderful hazelnut spread. Oh yes, and I would enjoy every bite of it too!).

For this year’s Nutella day I’ve decided to make a recipe that I’ve made several times before, and was a great success every time. These are great Nutella filled roll-shaped cookies, they are made from a very flaky dough, and they melt in your mouth with every bite you take.
The source of this recipe is my favorite Israeli pastry-chef, named Carine Goren. She’s young, has a great character and a smiling face you’d be always happy to watch on cooking shows, but more importantly – every recipe of hers always has a most tasty outcome.

Nutella filled rolled聽cookies

Nutella filled rolled cookies / recipe by Carine Goren
Makes about 50 cookies

3 1/2 cups (500 gr) all-purpose flour
1 Tbsp baking powder
3/4 cup (100 gr) powdered sugar
250 gr cold butter, diced
2/3 cup (160 ml) milk
1 1/2 cups Nutella spread

1. In food processor process together the flour, baking powder, powdered sugar and butter in short pulses, until you get a flaky mixture.
2. Add the milk and continue processing using short pulses, just until the dough is formed.
3. Heat the oven to 340掳F (170掳 celsius).
4. Divide the dough into 3 equal parts. Roll out each one of them to a rectangle 1/2 cm (1/5 inch) thick.
5. Spread the Nutella (if the spread is too thick, heat it up in the microwave for 10-15 seconds) on each one of the 3 dough parts, roll each part into a log. Place聽the logs聽(the “clean”, stitchless side up) on a big baking pan (I use the oven’s baking pan) with a piece of parchment paper on it.
6. Using a knife, mark slots on each log, a gap of 2 cm (0.8 inch)聽separates between each slot. This step makes cutting the cookies after baking very easy.
7. Bake for 25-30 mins, until golden.
8. Cool for 30 mins. Using the slots we’ve marked, slice the cookies. Powder them with powdered sugar and keep in a sealed jar at room temperature.

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Chocolate – the endless pursuit

Premium Double Chocolate聽Cookies

Wherever there’s chocolate – count me in. Apparently even before I was born, I was a sucker for chocolate, and if you want proof – ask my mom. Sweets in general, and chocolate in particular, have never been her favorite foods, but when she was pregnant with me, she started eating a whole chocolate bar a day.聽This tasty ritual of hers lasted for 9 months, and聽stopped the day she gave birth to me. So much for children not being already born with character 馃檪
So ever since I’ve been a great fan of chocolate, in all shapes and flavors. Even now, whenever I’m looking for an interesting recipe to prepare, those that contain chocolate appeal to me most.
And so it happened, that on our way to our honeymoon, Avi (my husband) and I bought an issue of “Bon Appetit” to read during the flight. As we were browsing through it, these wonderful looking cookies cought our eye, and we marked them ‘to immediately make when coming home’. As it often happens, the ‘immediately’ has been postponed to 2 months after we got back, when one Friday afternoon the cookies popped right back into Avi’s mind, and he asked me when I would bake them. ‘Now, of course!’ was my answer, and I got right ahead.
The outcome was simply delicious! These are very rich textured聽cookies, with a great chocolate flavor! I’d be definitely making these again, and again, and…well, you know, again聽馃檪

Premium Double Chocolate聽Cookies

Premium Double Chocolate聽Cookies / Ghirardelli chocolate factory聽
Makes: 24 cookies

12 ounces (340 gr) Semi-Sweet Chocolate Chips
11 1/2 ounces (325 gr)聽Bittersweet Chocolate
6聽Tbsps (85 gr)聽unsalted butter
3 eggs
1 cup sugar
1/3 cups all-purpose flour
1/2 tsp baking powder
1 cup (110 gr)聽chopped walnuts

1. In double boiler over hot water, melt bittersweet chocolate chips and butter.
2. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture.
3. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
4. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.)
5. Heat oven to 375掳F (190掳 celsius). Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
6. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

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