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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Celebrate National Chocolate Chip Day with the Best Cookie Ever (Includes techniques)

By Diane Rossen Worthington





JewishWorldReview.com | Did you know that May 15 is National Chocolate Chip Day? Yes, I know -- what isn't there a holiday for? But who can complain about a day set aside to celebrate chocolate chips? I probably could make it a holiday every day, with all of the delicious dishes I develop that include chocolate chips.


A few years back, I visited Tate's Bake Shop in Southampton, New York. I stumbled upon the greatest chocolate chip cookie I could remember. I returned home to my kitchen and began trying to duplicate the texture and flavor. I substituted some oatmeal for part of the flour, and I used lots of brown sugar and toffee bits to give these cookies a crisp, crunchy texture.


The chocolate chip cookie can be either chewy or crispy, depending upon the recipe and how you place them on the cookie sheet. Rounds of cookie dough will produce thicker and chewier cookies, while flattened rounds of dough will spread into think flat crisps of buttery dough studded with chocolate chips and toffee. If you prefer larger cookies, drop golf-ball sized cookies onto baking sheets and bake a few minutes longer.


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One of the keys to making superior cookies is to make up the dough a day and a half ahead, cover and refrigerate. This gives the baked cookie a richer, fuller flavor with notes of toffee and caramel. So go ahead -- celebrate with a platter of these chocolate chip gems -- watch how fast they disappear.



DIANE'S CHOCOLATE CHIP COOKIES


Makes: About 5 dozen 2 1/2-inch cookies or 28 4-inch thin cookies



  • 1 3/4 cups all-purpose flour

  • 1/2 cup old-fashioned rolled oats

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 sticks unsalted butter, room temperature

  • 1 cup firmly packed golden brown sugar

  • 1/2 cup sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 1 1/2 cups semi-sweet chocolate chips, ( if you prefer less sweet use 60 percent bittersweet)

  • 1/2 cup toffee bits

  • 3/4 cup chopped walnuts or pecans


1. Preheat the oven to 375 F. In a small bowl, combine the flour, oats, baking soda and salt.

2. In a large mixing bowl, beat the butter, brown sugar, sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Add the flour mixture a little at a time and beat until incorporated. Stir in chocolate chips, toffee and nuts.

3. Line baking sheets with parchment paper. For cakier cookies: Using a teaspoon, drop cookies onto ungreased baking sheets, leaving 2 inches between each cookie.

4. For crispier cookies: Using a 1-inch ice cream scoop, drop 4 scoops of cookie dough onto each baking sheet. Then press them into very thin rounds using the heel of your hand, leaving 2 inches between the cookies, until they are approximately 4 inches across.

5. Bake for 9-11 minutes, or until golden. If using 2 racks, swap the baking sheets halfway through baking (these may need a minute or 2 longer to brown). Cookies will cook faster if using a dark nonstick cooking pan. Remove baking sheets from oven and let cookies cool on sheets for 2 minutes. Transfer cookies to wire racks to cool completely.

Advance Preparation: Store in airtight containers for up to 1 week, or freeze for another time.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.