I stand exhausted in the middle of moving three local supermarket. Many minutes I stare at the shelves filled with colorful bags rustling, that seems lost my way. And maybe so. I lost my mind lacking inspiration. Day After Day. Banal weekday.
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Routine of cooking and baking and I empty creativity. And here is a white chocolate chip packaging, illustrated in lines of gold, whispering sweet ideas. I imagine soft muffins studded red and white, they will be pampered at the afternoon on our way to celebrate circle. And pancakes condensed milk and white chocolate, which quickly fry leisurely Saturday morning, I shall warm and soft to the table overlooking the balcony to the applause of the children. Yeast snails and aromatic bake for me, because I'm not going to the aroma of apple and sweet pastry. If they remain crack or two in the bag, Atmon spoon sticky little hands of children, an exciting treat of a normal day.
White chocolate chip pancakes and buttermilk
Materials (about 20 pancakes):
• 50 g butter, melted
• 1 cup of warm milk
• 2 eggs, lightly beaten
• 1 tablespoon powdered sugar
• 2 heaped tablespoons buttermilk
• 1 1/3 cup self-rising flour
• pinch of salt
• 1 cup white chocolate chips
Preparation:
1. Stir vigorously butter, milk and eggs, add the remaining ingredients, except chocolate chip, mix thoroughly and uniformly thick batter.
2. Add the chocolate chip and mix.
3. Heat a frying pan over medium heat pancakes or regular skillet coated Nonstik. Grease a little butter.
4. Pour mixture; up to half the height hollows in the pan or large skillet circles regular intervals.
5. Place pancakes on one side simmer until their faces are filled with many bubbles.
6. turn to the other side for a few minutes, remove from the fire and serve the pancakes immediately.
Muffins raspberry and white chocolate
Tools courtesy "department" - the new Edith department in Ramat Aviv
Materials (approximately 15 muffins):
• 150g butter
• 1 1/2 cups sugar
• 2 eggs
• 1 cup (200 g) sour cream
• 1 container (250 g) cream for cooking
• 2 cups flour
• 1 packet (10 grams) baking powder
• 1 cup white chocolate chips
• 2 cups fresh or frozen raspberries
Preparation:
1. Preheat oven to 180 degrees.
2. Food mixer with paddle attachment mix butter and sugar until a smooth cream.
3. Add egg to another egg while mixing vigorously.
4. Add sour cream alternately, cooking cream, flour and baking powder.
5. Stir just until blended. Fold add the raspberry chocolate chip and (if using frozen, use straight from the freezer).
6. Fill paper crowns corresponding to 3/4 their size baking and bake for about 15 minutes, until toothpick stuck in the center of the muffins came wrapped in a moist crumbs.
Spiral yeast with white chocolate chips and nuts
Recipe cooperation with "sweets Carmit"
Dough:
• 500 g flour, yeast
• 1 container (250 g) cream for cooking
• 75g butter
• 1/4 cup sugar Demerara
• 1 egg, beaten
For the filling:
• 1 cup almond paste, nuts or natural unsweetened
• 1 cup white chocolate chips Carmit
• 1 cup coarsely ground nuts (hazelnuts, pecans, King)
• 6 tbsp demerara sugar
• pinch of ground cinnamon
Preparation:
1. Heat a little cream and butter until the liquid is lukewarm.
2. Food mixer with a dough hook to put all the components of the dough for about 3 minutes until the dough is soft and smooth.
3. Wrap a damp towel and let rise for about an hour and a half.
4. Divide the dough in half.
5. On a floured surface, roll out each part of the sheet slightly rectangular, long and narrow about half a centimeter thick.
6. Spread a generous layer of nuts or almond paste (half a cup). Sprinkle the other components of the filling evenly.
7. Roll the long roll tightly.
8. Using a very sharp knife cut about 12 round slices about 2 cm wide.
9. Arrange the slices in a mold or Kokotim individual outlets.
10. Repeat the same operation also in the second part of the dough.
11. Cover; let rise again for about half an hour.
12. Preheat oven to 180 degrees.
13. Bake in the oven for about 20 minutes until golden.
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