CHOCOLATE CHALLAH RECIPE RECIPES

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BEST PUMPKIN CHOCOLATE CHIP COOKIE RECIPE - HOW TO MAKE ...



Best Pumpkin Chocolate Chip Cookie Recipe - How to Make ... image

These Pumpkin Chocolate Chip Cookies from Delish.com are the best fall dessert.

Provided by Lena Abraham

Categories     autumn    dessert

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 35

Number Of Ingredients 11

2 1/4 c.

all-purpose flour

1 tsp.

baking soda

1 tsp.

pumpkin pie spice

1/2 tsp.

kosher salt

1 c.

(2 sticks) unsalted butter, softened

3/4 c.

packed brown sugar

1/2 c.

granulated sugar

3/4 c.

pumpkin purée

1

large egg

2 tsp.

pure vanilla extract

2 c.

semi-sweet chocolate chips

Steps:

  • Preheat oven to 375° and line two large baking sheets with parchment paper. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.

VEGAN CHALLAH BREAD RECIPE BY TASTY



Vegan Challah Bread Recipe by Tasty image

Here's what you need: yeast, granulated sugar, warm water, coconut oil, baking powder, all-purpose flour, salt

Provided by Claire Nolan

Yield 6 servings

Number Of Ingredients 7

1.25 oz yeast
½ cup granulated sugar, plus 1 pinch granulated sugar, divided
1 cup warm water, plus 3 tablespoons warm water, divided
6 tablespoons coconut oil, melted, divided, plus more for greasing bowl
2 teaspoons baking powder
3 cups all-purpose flour, plus more as needed
1 ½ teaspoons salt

Steps:

  • In a medium bowl, combine the yeast and a pinch of sugar. Pour 1 cup (240 ml) of warm water over the yeast mixture while turning the bowl so it stirs itself. Rest for 5 minutes, or until the yeast has bloomed and is bubbly, then add 2 tablespoons of melted coconut oil.
  • In a separate medium bowl, mix 3 tablespoons of melted coconut oil, the remaining 3 tablespoons of warm water, and the baking powder.
  • In a large bowl, whisk together 3 cups (385 g) of flour, the table salt, and remaining ½ cup (110 g) of granulated sugar. While stirring, add the coconut oil and yeast mixtures to the dry ingredients and combine with a spoon. Once the dough is smooth, gradually add up to 1 cup (125 g) of flour and incorporate by kneading the dough with your hands (you may not need all of the flour).
  • Knead until the dough isn’t sticking to the sides of the bowl, then transfer to a large bowl greased with coconut oil. Cover with a damp towel and let rest on the counter for 2 hours, or until the dough has doubled in size.
  • Punch down the dough and turn out onto a floured workspace. Knead gently to get out any large air bubbles, and form into a log shape. Depending on the braid you are planning to do, cut the dough into the appropriate amount of even pieces.
  • Braid into desired shape (braiding options below) and transfer to a baking sheet lined with parchment paper. Cover with a damp towel and let rise again for 1 hour.
  • Preheat the oven to 325˚F (165˚C).
  • Lightly brush the challah with melted coconut oil for a nice shine and bake for 25-30 minutes, brushing with more coconut oil halfway through, until golden brown. To check for doneness try knocking on the bottom of the bread. If it sounds hollow, it’s done!
  • Cool completely on a wire rack before slicing.
  • Enjoy!

Nutrition Facts : Calories 443 calories, CarbohydrateContent 68 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 9 grams, SugarContent 12 grams

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HONEY CHALLAH RECIPE: HOW TO MAKE IT
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
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Total Time 01 hours 15 minutes
Cuisine Jewish
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