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The Best Chocolate Chip Cookies I Have Ever Made! Recipe rewind, because some things are too good to miss!

While it is still rainy in our little corner of the world, I know that summer is on it's way. When that happens you will undoubtedly be invited to many a gathering in backyards, parks, and community events. And guess what? You will be asked to bring a main dish, or a salad or my personal favorite, dessert! These cookies are what you will want to take. They are wonderful, easy to whip up and who does not love browned butter in their food? That's what I thought, everyone does. It is nutty and delicious and some might even say, a secret ingredient.....

This recipe for The Best Chocolate Chip Cookies, is a re-post. Let's revisit, shall we.....

I will admit it, I have struggled with recipes that have a leftover egg part. These delicious cookies are one of those recipes! What on earth do you do with it? I don't want to waste it by just dumping it in the trash.

However, since I have resolved my little leftover egg parts "issue" lets make cookies.

Not just any cookie mind you, the best chocolate chip cookie I have ever made. The additional bonus to these cookies, because you brown the butter, you don't have to wait for any ingredients to come to room temperature, that makes this a great spur of the moment treat. Almost like instant gratification, in chocolate chip cookie form.

Browned butter chocolate chip cookies
adapted from: How Does She ?
350 degree oven

1/2 c butter

1/4 c butter - cut into 4 slices
1 c brown sugar
1/2 c sugar

1 egg
1 egg yolk
1 T vanilla

2 c flour
1/2 t salt
1/2 t baking soda


2 c chocolate chips
1 c pecan pieces or walnut pieces

Place the 1/2 c butter (1 cube) into small flat pan, melt over medium low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.











Place the 4 slices of butter in bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.




Add egg, yolk and vanilla, beating well.


Add flour, soda and salt, mix well. Mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.

Using large cookie scoop (2 T size) scoop dough onto prepared cookie sheet. Bake 12-15 minutes. Edges will be golden, do not over bake.

Makes about 2 1/2 dozen cookies.
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Homemade Chocolate Chocolate Syrup, Recipe rewind because some things are too good to miss!

Today at work, I am having an ice cream social. Since I donate the ingredients, I like to make the chocolate syrup myself. Not only does it taste great, but it is a real money saver! Plus there are no HFCS fillers. This is a fun activity and who does not like an ice cream sundae on a hot day?

This recipe for Chocolate Syrup, is a re-post. Let's revisit, shall we.........

One of my favorite treats is a peanut butter, vanilla ice cream, sliced banana with chocolate syrup over the top, Sundae. Just the other night I went to have one, and yep you guessed it, no chocolate syrup. That will not happen again.....


Chocolate Syrup
adapted from: one good thing
makes approximately 1 1/2 cups

1 1/2 c sugar
3/4 c cocoa
dash salt
1 c water
1-2 t honey (what ever falls in the pan, this will help prevent sugar crystals from re-forming during storage)
2 t vanilla

Combine dry ingredients, stir well to mix.


Add water and honey, stir to combine.




Bring to a boil,


lower heat, simmer for 1 minute.


Stir in vanilla, let cool and decant.

Store in the refrigerator. Shake gently before using, if needed.

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
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Meatloaf from 72 Market Street Cafe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Let's talk about meatloaf.......one of the time-honored family favorites, that everyone enjoys. Plus you get great sandwiches the next day!

But this meatloaf is a class act. Delicious with a complex flavor, you will enjoy.

Meatloaf you could serve to company as well as family. It is not fussy, although it does have a couple of steps, but please, don't let that stop you. We took the liberty to remove the fussy and still left it a feast. This meatloaf is the one to serve when you don't know what to serve because it is delicious and will not disappoint anyone at the table.

This meatloaf is the best! 72 Market Street Cafe Meatloaf.
72 Market Street Cafe, meatloaf.

72 Market Street Cafe, Meatloaf
adapted from the famous 72 Market Street Cafe in Venice CA
Makes 2 8X4 inch loaves. One for now, and one for later (or you can share)

1/2 medium onion - diced small
1/2 sweet red pepper - diced small
2 ribs celery - diced small
1 T olive oil

2 pounds lean ground beef (you can use all beef if preferred)
1 pound lean ground pork

2 slices fresh bread
2 carrots - peeled and sliced

1 t garlic salt
1/2 t salt
1 t paprika
1 t ground cumin
1/2 t ground nutmeg
1/2 t pepper

3 eggs, beaten
1/2 c sour cream (or 1/4 c whole milk)
1/2 ketchup

1/3 c ketchup
1/8 - 1/4 t cayenne pepper - use larger amount for more "heat"

Saute the onion, sweet red pepper, and celery until soft. Do not let brown. Set aside to cool (you may do this the day before, and refrigerate until needed).

Not your usual Meatloaf, this is company fare.
Saute'd vegetables add to the delicious flavor.

Crumble meats into a large bowl. Crumb fresh bread in food processor, add to crumbled meat. Add sliced carrots to the processor, process until finely ground, add to meat mixture. Sprinkle all seasonings over meat mixture. Add the sauteed vegetables. Next add beaten eggs, sour cream, and ketchup. Mix well using your hands.

Ready to bake.

Divide meat mixture between 2 prepared 8X4 inch loaf pans, for the standard recipe.


Or divide meat mixture between 4 smaller loaf pans, this is perfect for freezing and serving another time. Adjust baking as needed.

Place loaf pans into a larger pan, add 1 inch of cold water to the large pan, to create a water bath for baking.

Mix the remaining ketchup with the cayenne pepper. Top each meatloaf with the sauce, spreading to the edges of the pan.


Preheat oven to 400 degrees. Add meat loaves and immediately turn oven temperature to 350, bake 55-60 minutes or until done in your oven.

Let rest 10 minutes, pour off any excess juices. Slice and serve.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!



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Remarkable Rhubarb Squares

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Rhubarb Squares, served with Sour Cream Sauce.
Remarkable Rhubarb Squares

This delicious dessert is from the book The 55 Best Brownies in the world. They are, in my opinion, a plate and fork treat. Too soft to eat out of hand, not so much a brownie, as a cake.


Remarkable Rhubarb Squares
adapted from:  The 55 Best Brownies in the world
makes a 9X13 pan
350-degree oven

2 c diced rhubarb, frozen and thawed is fine
1 c sugar - divided
1/2 c butter, softened to room temperature
1 c brown sugar
1 egg
1 t baking soda
1/4 t salt
1 t cinnamon
2 c flour
1 t vanilla

Combine rhubarb and 1/2 c of the sugar, set aside to "juice".


Beat butter, remaining sugar along with the brown sugar until creamy. Add egg, soda, salt, cinnamon and 1 c flour, beat well. Add remaining flour, rhubarb mixture, and vanilla, mix until smooth.


Press into a prepared 9X13 pan, bake 35-45 minutes or until done in your oven. Serve plain, with a small scoop of ice cream or try a tangy sour cream dessert sauce.


Sour Cream Dessert Sauce
1 cup sour cream
1/3 c brown sugar.

Stir until smooth and sugar has melted. Refrigerate until serving time, stir gently before serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

this post shared with:
cook your books @ kitchen flavours
weekend cooking @ beth fish reads
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Broccoli (or any vegetable) Cheddar Soup, recipe rewind because some things are too good to miss!

This is a re-post, during these rainy spring days sometimes a warm pot of soup is still the answer!

Let's revisit, shall we.......

This is easy and delicious! I have made it twice in about 10 days. The first time per the recipe, the second time with what I had on hand and each pot of soup was simply wonderful.....

 Garnished with shaved cheese and paprika

Broccoli and Cheddar Soup
adapted from, Ivy Manning as published in the Oregonian
makes 4 servings

2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced (one slice from my garlic logs)

1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
OR
6 c frozen cauliflower, broccoli, carrot mix

1 ( 15-16 oz) Cannoli beans
OR
1 1/2-2 c cooked white beans of your choice

4 c chicken bone (you can also use vegetable stock) stock
OR
4 c water and homemade bouillon

1 t thyme leaves, finely crumbled
few grinds of pepper

1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated





Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.


Add stock or bouillon, seasonings and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.

Puree with a stick blender, add cheese and mustard and stir until cheese is melted.


Serve and enjoy.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
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Baked Crackers and Cheese, recipe rewind because some things are too good to miss!

This delicious recipe is a re-post, and a wonderful snack to share with family and friends in the upcoming summer months. 

Let's revisit, shall we.......

Wow, these are so crispy and delicious! As in "I can eat more, please" good. My batch is not a pretty as these, but are just as yummy.  I am sure my friend Rocquie, is right. The cheese used will make a difference in the final results. I used shredded Colby Jack, which I think it is a drier cheese than say a medium cheddar. A drier cheese will result in the pebbly surface.   



Baked crackers and cheese
adapted from
Sage Trifle

2 sleeves saltine crackers
1/2 stick butter, melted
any salt free seasoning of your choice, or you can leave plain
8 oz cheese grated, or 2 - 3 cups grated cheese ( 3 cups of Colby-jack )

Lay the crackers in a single layer on baking sheets, brush with butter, sprinkle with seasoning.


Sprinkle with the cheese.


This is somewhat important, you want the cheese to be as even as possible for the best coverage.


Broil for a moment to melt the cheese, do not let brown. Turn oven on to 180 degrees, bake 2 hours.


I rotated the baking sheets at the one hour mark.


These would be great with soup, salad or just as a snack by themselves.

Recipe rating:  Oh Yes! (will make again)

Here is wishing you a wonderful weekend, filled with family time and happy memories.

As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!


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