Chocolate Chip Cookies

My favorite Chocolate chip cookies are the Nestle one, the recipe on the back of the bag of Nestle's Chocolate Chips. they are so moist and chewy that even tough I love to try other recipe I found myself each time going back to them.


Ingredients:

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) salted butter
¾ cup granulated sugar
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup Nestle Toll House Semi-Sweet Chocolate Morsels

Direction:

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl till creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Chocolate Cake

Last week I had a huge craving for a chocolate cake, I woke up and dream about the smooth and chocolaty kind cake..

Where one slice of a cake leaves amazing taste, and makes everyone come back for more...
I found a chocolate cake recipe in the Hershey website and decided to use it.
Although I was a little worried about the amount of liquids at first, towards the end the cake became stable.
The taste is so rich and chocolaty it’s easier to make, for this week I highly recommended the chocolate cake.



Chocolate cake - Adopted from the Hershey Kitchen Recipes


Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely

Chocolate Ganache
1 Cup heavy cream
8 oz. semi sweet chocolate

On a medium sized saucepan over medium hear heat the cream. Bring to boil. Pour the cream over the chocolate and stir until smooth.

Cover the cool cake with the Ganache.

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Homemade Bounty - Coconut candy

Bounty bar with Coconut is my sister favorite candy
Each time she is coming to visit us here in the USA, she is buying a box full with this bars and taking with her home.
I was so happy to find this recipe especially for her.
Now she can make all the time, and as much as she would like.


Coconut Candy
1 cup sugar
1/3 cup water
1/3 Tsp vanilla extract
1/2 Tsp salt
1 can coconut milk
1 cup shredded coconut

In a pot over medium heat put sugar water and salt and allow it to boil, until soft-ball stage.
reduce the heat and continue to cook another 3 min.
Add the coconut milk and the vanilla and cook, stirring.
Add the shredded coconut and string well for 10 min. over low heat.
pour into a 9×13-inch glass pan.
Let cool over night outside the refrigerator; before the chocolate coating put in the freeze for 2 hours.

Chocolate Ganache
1 cup heavy cream
300 gram semi sweet chocolate
1 tsp. ground coffee

In a medium sized saucepan heat cream over medium heat. bring to boil and add the coffee and the chocolate. Stir until smooth.
Cool in room temperature.
Pour the ganache over the frozen coconut and put it again in the freeze for another 2 hours.
the best way to cut the Bounty is while its still frozen and to save it in the refrigerator at least one hour before serving.

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