Brown Butter Chocolate Chip Cookies

1 c butter

1 1/4 c packed brown sugar (light or dark) (265 g)

1/2 c granulated sugar (106 g)

2 large eggs

1 large egg yolk

1 tsp vanilla

3 c flour (426 g)

1 tsp baking powder

1 tsp baking soda

3/4 tsp table

2 c semisweet chocolate chips (340 g)

Flaky sea salt for sprinkling (optional)

Line two half sheet pans with parchment paper, set aside.

Cut butter into pieces and add to a 10-inch skillet and brown, stirring slowly with a silicone spatula.  This should take anywhere from 5 to 8 minutes.

When the butter solids are browned and golden and it smells carmelly and fragrant, immediately remove from the heat and pour the butter into a large bowl.

Add the sugars and stir to combine.  Let the mixture sit until just barely warm or cooled to room temperature, 5 to 7 minutes.

Add the eggs, egg yolk, and vanilla and stir until well-combined and the batter is light and creamy.

Add the flour, baking powder, baking soda, and salt.  Mix until a few dry streaks remain.  Stir in the chocolate chips until evenly combined.  Let the batter rest while the oven preheats.

Preheat the oven to 350℉.  Once the oven is preheated, begin scooping cookies using a 2-Tbs scoop and roll into balls.  Place several inches apart.  Bake 10-11 minutes or until cookies are just set around the edges and a bit crackly on top.  Don't overbake!

Immediately out of the oven, sprinkle a few grains of sea salt on each cookie.  Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.

From Mel's Kitchen Cafe

Mint Brownies

Brownies:

4 oz. baker's chocolate

1 c butter

4 eggs

2 c sugar

1 tsp vanilla

1 1/4 c flour

1/2 tsp baking powder

Frosting:

1-2 Tbs milk

2 c powdered sugar

1/4 c butter, softened

1/2 Tbs peppermint extract

green food coloring

Chocolate Glaze:

6 oz. (about 1 cup) semisweet chocolate chips

6 Tbs butter

Preheat oven to 350°F.  Line a 9 X 13 pan with foil, leaving an inch to hang over the sides.  Lightly spray with nonstick oil.

Chop both the baker's chocolate and butter into chunks and place together in a bowl, microwave in 30-second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally.

With a stand mixer, beat eggs, sugar and vanilla for two minutes.  While the egg mixture is being beaten, measure out the flour and combine it with baking powder.  With the mixer running, slowly add the melted chocolate and beat to combine.  Turn the beater speed to low and add in flour by spoonfuls.  Mix until just combined.  Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in the center comes out clean.

Cool completely on a metal rack.  When the brownies have cooled to room temperature, prepare the frosting.  Combine all ingredients, starting with 1 1/2 Tbs milk, and beat until light and fluffy.  Add more milk by the teaspoonful as needed.  Spread the frosting over the brownies and then chill in the refrigerator.

While the brownies are chilling, prepare the chocolate glaze.  Microwave the chocolate chips and butter in 30-second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes, and then carefully spread on top of the frosting layer.  Return the pan to the fridge to cool.  

From Our Best Bites Cookbook

Loaded Broccoli Cheese and Bacon Soup

3 c chicken broth

1 c peeled and diced carrots

1 c diced celery

3 c peeled and chopped potatoes

1/2 c finely chopped onion

4-5 c chopped fresh broccoli

6-8 slices bacon, chopped

4 Tbs butter

1/3 c flour

3 c milk

4 c shredded sharp cheddar cheese

1 tsp salt

1/2 tsp pepper

1 tsp dried mustard

In a 6-quart or larger pot, add the chicken broth, carrots, celery, potatoes and onion.  Bring the mixture to a boil, reduce the heat, cover, and simmer for 10 minutes until the vegetables begin to soften.  They'll continue cooking, so they don't need to be perfect yet.

Add the broccoli.  Cover and simmer for 8-10 minutes.

In a separate, medium saucepan over medium heat, sauté the bacon until golden and crisp.  Remove the bacon to a paper towel-line plate.  Drain the grease and return the pot to the stove.  

Add the butter and melt over medium heat.  Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly.  Slowly pour in the milk, whisking constantly, and cook until the mixture is bubbling and slightly thickened, 5-7 minutes.

Add the cheese a handful at a time, stirring until melted before adding more cheese.  Whisk in the salt, pepper, and mustard.

Pour the cheese sauce into the pot with the vegetables and stir to combine.  Heat until gently bubbling and warmed through.

Stir in the reserved bacon and add additional salt and pepper to taste, if needed.  Add additional milk or broth to thin the soup, if needed.  The soup will continue to thicken as it cools.

From Mel's Kitchen Cafe

Brownie Peppermint Bark Pudding Trifle

Brownie Layer:

1 9 x 13 pan of brownies, cooled and chilled (this will make them easier to cut)

White Chocolate Pudding Layer:

4 c prepared white chocolate pudding (either store bought or homemade), chilled

Peppermint Cheesecake Layer:

12 oz. cream cheese, softened

3/4 c granulated sugar

1 1/4 c heavy whipping cream

1/4 to 1/3 c crushed mint candy canes or peppermints

1 tsp peppermint extract

Whipped Cream Layer:

1 1/2  c heavy whipping cream

1/4 c powdered sugar

1/4 to 1/3 c crushed mint candy canes or peppermints

Hot fudge sauce (optional)

Make sure the brownies and pudding have been prepared and chilled.

For the peppermint Cheesecake layer: in the bowl of a stand mixer fitted with the paddle attachment, whip the softened cream cheese and sugar together until smooth, 1 to 2 minutes.  Add the heavy cream, crushed peppermints, and peppermint extract.  Mix on low speed to combine and then increase the speed to medium and continue mixing until the mixture is thick and creamy, 2 to 3 minutes (or longer, if needed).  Scrape down the sides of the bowl as needed.

Cut the brownies into 1/2-inch cubes.

To assemble, spread half of the brownie cubes in a trifle dish or a 9x13 pan.  Spoon half the pudding over the brownies and spread into a somewhat even layer (this doesn't have to be perfect).  Spoon half of the peppermint Cheesecake layer over the pudding and spread evenly.  Repeat all those layers again: brownies, pudding, peppermint Cheesecake.

For the sweetened whipped cream, in the same bowl as the peppermint cheesecake (no need to wash!!!), mix the cream, powdered sugar on medium speed until soft peaks form, 3 to 4 minutes.  Scrape down the sides of the bowl as needed.  Spread the sweetened whipped cream over the top of the dessert and sprinkle with crushed candy canes.  

Refrigerate for at least one hour or up to 8 hours.  Served chilled with lightly warmed hot fudge sauce drizzled over the top.

From Mel's Kitchen Cafe