May 2014 - Our Sunday Cafe
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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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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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