Chocolate Chip Bread Rolls

Chocolate Chip Bread Rolls

I recently received a small  recipe booklet from a local yeast company. I must say, most of the recipes look really good and it was just a matter of which one to start with. Bread is one of my favorite foods and I'm a chocolate freak so the combination of the two of them together sounded like a winner. Hard to decide if they are a roll or a glorified muffin, but whatever, they're darn good!

Easy to make, delicious ( and addicting!) to eat; I highly recommend giving them a try.

Chocolate Chip Bread Rolls

makes 20 rolls

Ingredients:

3 1/2 cups self- raising flour ( 500 g.) ( I didn't have any so I made my own)

8 grams active dry yeast

50 grams butter

1 cup milk ( 250 ml)

1 tsp. salt

1/4 cup brown sugar ( 50 g.)

1/2 package chocolate chips ( 150 g.)

How to:

Place all ingredients except the milk and butter in the bowl of a standing mixer. Mix together thoroughly using the kneading hook, and slowly add in the milk. Add butter and knead for 4 minutes on high speed until the dough is soft and flexible.

On slow speed, add the chocolate chips  until blended in thoroughly. Form a  large ball of dough and place in a bowl. ( I just used the same one.) Sprinkle lightly with flour and cover. Let rest for 30 minutes.

Form small balls of dough ( about 50 g. each). Place on two parchment covered baking sheets. Make two diagonal slices on top of each ball with a sharp knife or blade. Cover and let rise for 40 minutes.

Brush with a beaten egg and bake 15 - 20 minutes in  a 200C ( 190 F) preheated oven.

10 Things

This is a list of ten things about me that no one,or at least, very  few people, know about me. I was driving to work this morning and this thought came to me about something to write (don't worry, I was still paying attention to the road!) Just one of those things I felt like doing- no great reasons, just because. So here they are, not in any particular order of importance:

1. I was the star of my highschool musical performance - we did "Funny Girl" and I played Fanny Brice.

2. I originally majored in Drama in college, thinking I was going to be the next Barbra Streisand ( yeah, right- that faded rather quickly!)

3. I love to drive in the car by myself, put on my favorite music full blast and sing my heart out (and I don't care who's looking either!).

4. I'm a closet eater-I mean I don't really eat in the closet-I  just  eat ( more than I should) when no one is home or no one is watching.

5. I hate folding clothes.

6. I feel guilty about many mistakes I think I made with my children.

7. Believe this one or not- I have a very difficult time spending money on myself. Not sure why- just do.Can't remember the last time I bought myself a new piece of clothing.

8. This has to do with the previous one- I HATE clothes shopping! Hate trying things on, nothing looks good on me anyways.

9. I was an exchange student (AFS) in high school- went to the Philippines and loved each and every minute.

10. Without my glasses or contacts , I am considered legally blind. See fine with them, but without- can't go from the bed to the bathroom!

So there you go- some not so earth -shattering tidbits about me.

Here's a picture of a few little animal cookies  I did. If you didn't guess from some of my previous posts- cookie decorating is one of my favorite pasttimes.

 Have a good one!

Join the Party!

I am joining in on this Ultimate Blog Party for the first time. I'm not exactly sure if I am doing what I am supposed to be doing , but I'm giving it a try. If this is your first time visiting my blog "Welcome"!

A little bit about me:

My name is Yael , originally from Syracuse, N.Y. and have lived in Israel for the past 30 years. I have three grown daughters, have always loved to bake but only in the last few years taken it on as my true passion.

I teach elementary school and as much as I enjoy my profession, would love to take a new direction in my life, with baking and cookie decorating as my avenue. But the bills still have to get paid, so for now, I leave it as my free time activity and look for any opportunity and occasion to bake for someone!

Last year I took a professional pastry chef course and had the time of my life, learned an amazing amount and realized that this is really what I want to do. How to do it is another story and I'm working on that all the time.

I'm looking forward to visiting other blogs participating in this party. Would love to read any comments , short or otherwise, just to let me know you've been visiting. Have a look around - anxious to meet some new friends!

Lime- Basil Macarons

I love the way these cookies look. The variety of possibilities for color and taste is amazing to me. I 've read endless blogs and articles about the secrets of making them and although once in the past I tried, I decided that Passover was the perfect time to give it another go seeing as they contain no flour. In our house, it is a tradition to bring each other a little gift for the holiday and this year my daughter gave me a beautiful cookbook "Ottolenghi" by Yotam Ottolenghi and Sami Tamimi. It is a book I would not necessarily have pulled off the bookshelf on  my  own, but boy am I glad she did! Wonderful recipes, beautiful pictures and great explanations. After spending the whole holiday leafing through the book ( over and over again!), I knew I had to try something. Being restricted by what I had in the house at that moment , I went for the macarons. They have three choices- salted nut and caramel, chocolate and lime/basil. I thought the lime/basil sounded different and interesting so I gave it a try. I followed the directions to the tee, and I think for a beginner, they came out quite well. A cute little foot formed on them and the insides were soft and chewy while the outside was just crunchy enough without falling apart when you bite into it. I loved seeing the bits of basil throughout the cookie itself and the filling as well. The combination of the lime and basil is unexpected but quite delicious. Reactions here were positive.

Lime- Basil Macarons  from Ottolenghi, The Cookbook by Yotam Ottolenghi and Sami Tamimi

about 20 macarons

110 grams powdered sugar

60 grams ground almonds

2 egg whites ( 60 grams)

40 grams sugar

5 basil leaves, finely chopped

lime zest from 1 lime

Basil Lime Filling

100 grams butter at room temperature

45 grams powdered sugar

juice and zest from 1 lime

5 basil leaves, finely chopped

Make the filling :

Cream the butter and powdered sugar together ( the recipe says to do it with a rubber spatula, but I did it in the mixer) until the mixture is light and fluffy. Add the lime juice, zest and basil leaves and mix together until all are well combined. Cover with plastic wrap and leave in a cool place but not the refrigerator.

Make the macarons:

Heat oven to 170C. Sift powdered sugar and ground almonds.

Place egg whites and sugar in mixing bowl and whip on high speed  until the whites become thick and full of air- stable but not dry.

Fold a third of the meringue mix into the sifted almonds and sugar until fully incorporated.

Add the rest of the meringue mix and fold until the mix is smooth and shiny.

Fill a disposable piping bag with the meringue mix and pipe small, equal-sized ( I  draw circles in advance and then turn the parchment paper over.) circles onto a parchment paper lined baking sheet.

Tap the entire baking sheet on the counter to even off the circles and let them sit  in the open air for anywhere from 15 -30 minutes.

Place the baking sheet in the preheated oven for 12 minutes- depending on your even, you may need more or less time. The macarons are finished when they separate easily from the parchment paper without sticking. Be careful not to overbake them.

Fill a disposable piping bag with the filling and squeeze a small amount on one cookie. Sandwich with another cookie. Leave at room temperature to set for about 2 hours. They can also be refrigerated for a shorter amount of time, but they should be removed in ample amount of time to serve them at room temperature.

Candied Peanuts and More

Again, I have not met my own promises and more than a month has gone by since my last post.Excuses- moving, heavy work load, etc., etc., etc. So, that's it for promises to myself! Whenever I get to it, I get to it- maybe I'll be more diligent without the "promises" hanging over my shoulder.

Passover is a few days away and I have been busy shopping and preparing, even though this year we will be a small  intimate group for the Seder. Just my husband and the three girls and they have all told me not to go overboard with food. Yeah- right- a Jewish mother not going overboard with food? Or any mother for that matter?! I spend a lot of time looking for new and innovative recipes, but when push comes to shove, I know my girls are waiting for the traditional food I always make. So the matzo balls are made and frozen, chicken soup goes in the pot and on the stove tomorrow, as well as the chopped liver and charoset ( a mixture of chopped apples, walnuts, cinnamon, and wine, resembling clay- a reminder of the mortar the Israelites, as slaves in Egypt, used to build the buildings). The only thing a bit different this year is the meat. I bought a veal shoulder roast and now I have to figure out what to do with it. I've been searching around for an appealing (and easy) recipe, but have yet to come up with something interesting. If anyone out there has any suggestions, PLEASE send them along my way!

In the meantime, as usual, I concentrate on dessert. What can I do- my sweet tooth and my love for baking always get the upper hand. So far I made a jelly roll (unfilled and frozen until Monday morning), yummy tasting cookies from  Smitten Kitchen, which were very easy and fun to make, the famous chocolate caramel matza crunch that I have made for years and never knew it came from Marcy Goldman at Better Baking, and some candied peanuts from The Perfect Scoop by David Lebovitz. I also used his adapted recipe for the matza crunch, but added some Heath Bar bits on top which I had laying around, begging to be used.

Candied Peanuts- so easy and addictive!

Chocolate Caramel Matza Crunch

Happy Spring, Easter and Passover to all!

Dessert Table

I've been very busy this past week, preparing for my first "real" order of desserts. An aquaintance is having a progressive Valentine's dinner with 18 guests- drinks and appetizers at one person's house, dinner at another house and finally, dessert and dancing at the third house. I was asked to do all the desserts! This is a real opportunity for me since all the guests are foreign embassy diplomats and if I do this right, it could generate some not so bad business!

The hostess wanted all bite-sized desserts, lots of chocolate( of course, for Valentine's Day) and whatever else I chose. So here is what I chose- there are 7 different desserts with enough for 2-3 portions per person.

 mini pecan cups

mini red velvet cakes with cinnamon buttercream frosting

( frosting tastes amazing!) From Baked!

meringue cups filled with a white chocolate-mint ganache

meringue kisses sandwiched with chocolate ganache

(these were spur of the moment made with the left over meringue)

cheesecake topped brownies( to die for)

white chocolate panacotta, strawberry base and cinammon streusal topping

tri-color cakes/cookies with chocolate glaze

flavored with almond paste, layered with apricot jam and amaretto

what could be bad?

this recipe is from "baked"- highly recommended!

chocolate-orange liquer truffles and raspberry truffles

Everything is ready to go- just have to load it all into the car and deliver! Even though it was a lot of work, I planned it well and didn't really feel the pressure. Besides, I loved every moment of it- wish I could trash the day job and bake all the time!

Wish me luck- hope they like everything!

Long time, No Write ( and no pics )

It's been a very long time since I 've posted anything. Reasons range from laziness (I am a notorious procrastinator) to more valid  excuses like visiting family in the U.S.( I know, that 's not really an excuse- they have a computer too!) , and having to find a new apartment to rent, which is almost an impossible task in this country. It has been a very stressful time for me, and we still haven't found anything, but at least our present landlord has given us a reprieve until August. Phew! Now I can get back to my normal ( well ,sort of) life.

Baking has been sporadic; cooking even less. While in the States I bought a few cookbooks I've been wanting- Baked by Matt Lewis and Renato Poliafito and The Perfect Scoop by David Lebovitz. Could have bought tons more, but that weight restriction on overseas flights will kill ya! I made the Root Beer Bundt Cake from "Baked" and it was delicious. Easy to make and the root beer flavor was not as strong as I had expected. I also made  "The Baked Brownie", which is one of their signature items. Fudgy, moist and really just all around yummy ( amazing with a scoop of vanilla ice cream on the side!) .

I'll be posting more as I make my way through the book.

As far as pictures go, my little point and shoot camera is on it's last clicks- looking around for something to replace it without spending a fortune- any suggestions would be welcome!

I did bake some heart-shaped sugar cookies for Valentine's Day and they are waiting patiently to be decorated.

I also managed to  make some cupcakes for a friend's birthday. Got the decorating idea from Martha Stewart. It was fun to do and everyone loved the flavor- vanilla cupcakes with a lime buttercream frosting and cut out fondant letters on top.

Good to be back!

Favorite Holiday recipe

Brown Eyed Baker, whose blog I follow diligently (definitely check it out, if you haven't already) is having a fantastic giveaway for the holidays. The prize is a Kitchen Aid mixer which would be a great gift for my Mom. She asks that we blog about our favorite holiday recipe- now that's not too hard is it? Well, actually, the only thing hard about it is deciding which recipe to choose. One favorite? Now that's a tough one for me, but I do believe that my favorite thing to do at the holidays is decorate cookies, so that's the recipe I'll go with. I've posted this recipe before, but I will post it here again with pictures of the cookies I just finished last night. It's simple, straight-forward and is a great activity to do with  kids. I make these cookies for little gifts for Hanukah and they are always a big hit.

I've tried umpteen roll out cookie recipes, and finally decided on the one that works best for me. This one is from the book Cookie Craft by Valerie Peterson and Janice Fryer.

I have added the measures in weight as well since I bake by weight , instead of volume.
Rolled Sugar Cookies
Ingredients

3 cups all-purpose flour (420 g)
1/2 tsp. salt
1 cup ( 2 sticks) unsalted butter, softened (200 g)
1 cup sugar (200 g)
1 large egg
2 tsp. vanilla or 1 tsp. vanilla plus zest of 1 lemon ( I have also tried orange zest and other extracts for a variety of flavors)

1. Whisk the flour and salt in a bowl and put aside.
2. In a stand mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla ( or any extract you are using) and the zest , if you are using and mix until well blended.
3. On low speed, add the flour mixture until the two are blended, but do not overwork the dough.
4. Divide the dough into 2-3 sections . At this point I like to roll each piece out between two sheets of parchment paper and then chill. It saves a step and makes life easier.
5. Preheat oven to 350 F ( 180C).
6. Use cookie cutters to make the desired shapes and bake in middle rack 12-16 minutes or just until the edges start becoming a golden color.
7. Cool the cookies on a rack before icing or decorating.
I use both royal icing and fondant for my decorations- it just depends on my mood and what effect I want on the cookies. On these cookies I used a combination of both.

Antonia74 Royal Icing ( the best recipe for royal icing I have found)


Ingredients
•6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar

Instructions

1. In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
2.Add the cream of tartar and mix for 30 seconds more.
3.Pour in all the icing sugar at once and place the bowl on the mixer.
4.Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
5.Cover the bowl with a dampened tea-towel to prevent crusting and drying.
6.Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.


Happy Holidays to all!!

Weekend get away

I want to wish everyone who celebrated-a Happy Belated Thanksgiving. Being out of the U.S. and in a country that doesn't celebrate Thanksgiving, I tend to let the date slip. Really sort of ridiculous , since all my friends and family live in the States and I need to wish them a happy holiday as well. But, the 27th is our anniversary and we have made a tradition of going away for the weekend each year at this time, so I was really out of touch with Thanksgiving this year.

We took a trip up to the northern part of Israel for a beautiful weekend at a lodge in a forest setting. Unbelieveable weather, walking and bike riding, great food ( too much- but what am I going to do- diet on a vacation weekend?!) all made for a really perfect get away.

me at breakfast- after a meal like this one, there was no need to eat for the rest of the day!

hubby in front of the fireplace in the lobby- that was nice!

a view of the entrance to a nearby town

On another note, we just got notice that we have to move out of our apartment by the end of December so we are in a rush looking for another place to live. Bummer!  Probably won't be much baking or cooking in the next few weeks, but I will try to get a few things in whenever possible.

Lovely week to all!

Choco-Co-Chunks

A few years ago I bought a cookbook called  Mrs. Field's Best Ever Cookie Book! It was one of those books I bought on a whim as I was browsing through Barnes and Noble. (Whenever I come to visit the U.S. I let my family know that on one day, they can drop me off in the morning at B &N and  pick me up at the end of the day!)

The book proceeded to make it's way to the shelf and sort of got forgotten. I pulled it off the shelf a few days ago, looking for something to make with macadamia nuts. Yes, those treasured, expensive, delicious tasting little nuts.  When I think of macadamia nuts, I think of Brazil or Hawaii. Lo and behold, I discovered that a friend of ours here in Israel who lives around the corner from us, has a macadamia tree in his yard! I never knew that and I go there to visit all the time. Where have I been?

Of course, I offered to make cookies or something or anything with macadamias if he would let me take some. Hey, no problem! Take as many as you want. Whoopee! Now the only problem with macadamias is that the shell is unbelieveably hard and they are very difficult to crack open. This friend of ours actually has a device that is used specially for macadamias. I've seen  everything now. I actually tried it with a regular everyday nutcracker ( all the  while with Hubby in the background yelling - "you're going to break the nutcracker!") and lo and behold, I did break the nutcracker- just snapped in half!

Can you believe this thing? Looks like some kind of torture device!

In any case, we got the macadamias cracked ( after they had been roasted in the shell). So back to this cookbook. I found a yummy looking recipe for cookies using white chocolate, coconut and macadamia nuts. How bad could that be?

Definitely an easy, yet elegant tasting little cookie. Great to freeze and pull out when you need them. I'm crazy enough to eat them frozen- is that weird?

 Great  holiday cookie! Here's the recipe- enjoy!

Choc-Co-Chunk Cookies ( from Mrs. Fields Best Ever Cookie Book)

2 1/4 cups all purpoe flour ( 315 g)

1 tsp. baking soda

1 1/2 sticks ( 3/4 cup) unsalted butter, softened (180 g.)

1 cup (packed) brown sugar ( 240 g.)

2 large eggs

2 tsps. vanilla extract

1 1/3 cups shredded coconut

12 ounces white chocolate, cut in to chunks

1 cup coarsely chopped macadamia nuts

Yield : about 3 dozen

• 
  
  Preheat oven to 300 F (150 C)
  
  
  
• 
  
  In a small bowl, combine flour and baking soda
  
  
  
• 
  
  In a medium bowl , cream butter and sugar. Beat in eggs one at a time and the vanilla. Beat in flour mixture but do not overmix.
  
  
  
• 
  
  Stir in white chocolate chunks, coconut and nuts.
  
  
  
• 
  
  Drop dough by rounded tablespoons ( I used a small ice cream scooper)2 inches apart on an ungreased cookie sheet ( I used a silicone mat).
  
  
  
• 
  
  Bake for 18-20 minutes. transfer to rack to cool.