Bread sticks

Ingredients:

For the dough:

• 1 package dry yeast
• 100 ml milk
• 1 teaspoon sugar
• 700 g flour
• 250 g butter
• 100 g sour cream
• 1 egg
• 1 teaspoon salt

For the filling:

Chocolate cubes with semolina

Ingredients:

• 6 eggs
• 300 g sugar
• 200 g flour
• 100 ml oil
• 1 baking powder
• 1 packet gelatin
• 200 g powdered sugar
• 200 g butter
• 750 ml milk
• 6 tablespoons sugar
• 6 tablespoons semolina
• 200 g chocolate
• 5 tablespoons milk
• 1 tablespoon butter

Instructions:

1. The first step in making this dessert is preparing the sponge. Beat the eggs until foamy, add the oil and continue beating. In a bowl combine together the flour and baking powder; add the flour mixture into the egg mixture and stir using a wooden spoon. Bake in pan with diameter of 30 cm until the sponge gets nice golden color.
2. Making the filling: In a bowl on high heat add the milk along with the sugar; at the end of boiling add the semolina and set aside to cool for a while; after 5 minutes add the gelatin (previously soaked in water until doubled in volume). While the mixture is being cooled with electric mixer beat the butter with powdered sugar; pour the mixture from the pot and mix well until all the ingredients are well incorporated into one homogeneous mixture.
3. Cut the cooled crust in two equal parts. Set the first part into the pan and add the whole fill (the fill is liquid but after several minutes in the refrigerator it hardens), and over the fill add the second crust.
4. Set the cake in the fridge while you are making the glaze. The preparation of the glaze is very simple. Just put the butter, chocolate and milk in a pot on medium heat. When these ingredients are melted and completely dissolved and combined together pour the whole mixture over the prepared cake.

Note:

Before serving, the cake must stand in refrigerator for at least 3-4 hours.
Cut into cubes with size of your choice. If you prefer, you can also sprinkle ground brown sugar or coconut over the cubes.
Feel free to decorate in the way you want and to add the additional flavors you like.
If you liked these chocolate cubes or other dessert from Zomick's but you have no time to make some, don't worry, you can just read our cookbook and choose what you want the most!

Enjoy!

Pumpkin chocolate chip bread

This pumpkin chocolate chip bread is quick and easy to make and delicious way to make use of pumpkin. The pumpkin bread is lightly spiced, incredibly moist and totally delicious. What is special about this unusual pumpkin chocolate chip bread is that is made with pumpkin puree, egg substitute, brown sugar, pumpkin spice and evaporated milk, then baked. This bread can be served with whipped cream and can be enjoyed for afternoon tea, with morning coffee, or as healthy snack at any time of the day. Simply hollow out a pumpkin and fill it with your favorite stuffing.




This is really a pretty presentation. I've had many compliments for this unusual yet tasty pumpkin bread.

Ingredients:

For the Bread:

• 1 cup butter, softened 
• 1 cup granulated sugar 
• 3 eggs 
• 2 cups pumpkin pie mix 
• 3 cups all-purpose flour 
• 2 teaspoons baking soda 
• 2 teaspoons ground cinnamon 
• 3 teaspoons pumpkin pie spice 
• 4 cups miniature semisweet chocolate chips 
• 2 cups chopped walnuts 

Glaze:

• 3 cups powdered sugar 
• 4 to 5 teaspoons milk or whipping cream 

Method of preparation:

1. Heat oven to 200°C. Grease bottom only of 5x8-inch loaf pan with shortening or cooking spray.
2. In large mixing bowl, mix butter, granulated sugar, eggs and pumpkin; whisk with wire. Stir in the flour, 2 teaspoons baking soda, cinnamon and pumpkin pie spice. In the end stir in chocolate chips and chopped walnuts. Spread the completed mixture in pan.
3. Bake for about one hour or until toothpick inserted in center comes out clean. Cool for about 20-30 minutes, first remove it from pan and then set it to cooling rack. Cool completely, about 2 or more hours.
4. In separate small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over pumpkin chocolate bread loaf. Let glaze set up before slicing, about one hour.
5. Have it as a main or a side for a dinner party. It's a great base to add your own flair to, and great to have as snack after the gym after a long day.

This is an alternative recipe, brought to you by Zomick's Challah Bakery, is something that we would like to recommend it to you for the upcoming mother's day.

Cream Pie Recipe

This cream pie is simple, tasty, easy-to-make and also easy-to-eat.

Instructions:

• 2 sponge cake list 
• 4 egg yolks 
• 4 tablespoons sugar 
• 2 tablespoon oil 
• 2 tablespoons milk 
• 4 tablespoons flour 
• 8 egg whites 
• 15 + 4 tablespoons sugar 
• 2-3 vanilla sugar 
• 4 vanilla pudding 
• 1 liter of water 
• 50 g icing sugar

Method of preparation:

1. Beat the eggs along with sugar; add two tablespoons cooking oil and two tablespoons milk. At the end add the flour and stir with wooden spoon. Pour the mixture in pan with 25-35 cm dimensions.
2. Bake at 180°C for about 15-20 minutes. 
3. For this cake you’ll need two crusts.
4. In another bowl add the pudding and 4 tablespoons sugar, mix with 200 ml water. Boil the rest 800 ml water and prepare the pudding with it.
5. Beat the egg whites with 15 tablespoons sugar and add the prepared pudding. The pudding should double in volume. 
6. Set the first crust on a dessert plate and smear it with the whole amount of filling and cover with the second crust. 
7. Leave the cake aside to cool and sprinkle with powdered sugar or melted chocolate.

Enjoy!

Last but not least, Zomick's has so many profiles for you to visit, that we can currently recommend the one on behance.net.

Zomick's Bagels

A first class bagel experience is something deserved these days... Zomick's has you covered with a sweet recipe for delicious bagels. Here is how it goes:

Yield: 12

Ingredients:

• 600 grams plain flour
• 4 tablespoons sugar
• 2 teaspoons kosher salt
• 10 grams dried active baking yeast
• 300 ml lukewarm water
• 3 tablespoons butter 
• 1 tablespoon sugar

Instructions:

1. These little bread rings, Jewish in origin, are delicious teamed with savoury fillings. 
2. Using the bread machine mix together 600 g flour, 4 tablespoons sugar, 2 teaspoons salt, yeast, water and butter in the bread machine on the manual setting. Remove from bread machine.
3. Manually: Mix 300 g of the flour, 4 tablespoons sugar, 2 teaspoons salt and yeast. Heat water and butter to 50 degrees C. Add water to dry ingredients; beat 5 minutes at medium speed on mixer. Add 70 g flour; beat at high speed 5 minutes. Stir in more flour gradually to make stiff dough. Knead 10-13 minutes. Cover and let rise. Punch down. Cover; let rest 30 minutes.
4. Divide the bagel dough into 12 pieces; shape 3 pieces into smooth balls. Make a 3 cm hole in each dough ball. Drop bagels into a large frying pan with water with 2 tablespoon sugar and 3 teaspoons salt in the water. Cook on medium low heat for 5 minutes, turn and cook 3 minutes; turn again, cook 2 minutes more. Drain bagels on towel. Repeat the same procedure for rest of dough. Place bagels on greased baking tray. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.
5. Bake at 200°C 20 to 30 minutes. Remove bagels from towels and cool. If desired, before baking, make egg was with mixing 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy or caraway seeds.

To visit the creator of this recipe, go to Urbanspoon.com and find the best bakery in New York - Zomick's. For a shortlink, click here.