A Sunday Suppers Favourite – Browned Butter Blondies

A pan of blondies can be stirred together in 5 minutes and slid into a warm oven as everyone sits down to eat; when it’s time for dessert, it’s ready. If you like, bake them in a 9-inch (23 cm) round cake pan and serve in slightly fancier wedges, with a scoop of ice cream.

Browned Butter Blondies
  1. 1⁄2 cup butter 125 mL
  2. 1 cup packed brown sugar 250 mL
  3. 1 large egg, beaten 1
  4. 1 tsp vanilla 5 mL
  5. 1 cup all-purpose flour 250 mL
  6. 1⁄2 tsp baking soda 2 mL
  7. 1⁄4 tsp salt 1 mL
  8. 1⁄2 cup chopped dark or white chocolate, chocolate chips or chopped nuts 125 mL
  1. Preheat oven to 350°F (180°C). In a small saucepan, melt butter over medium-high heat. Heat, swirling the pan occasionally, until the foam starts turning golden and the mixture smells nutty. Pour into a medium bowl and stir in brown sugar, then egg and vanilla. Stir in flour, baking soda and salt until almost combined. Stir in chocolate and/or nuts (or whatever additions you like) until just blended. Spread into an 8-inch (20 cm) square baking pan lined with parchment paper. Bake for 20 to 25 minutes or until golden and set around the edges. Serve warm or let cool in pan on a wire rack. Serves 9.
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Courtesy of Best of Bridge Sunday Suppers by Best of Bridge © 2017 www.robertrose.ca

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Image credit:  Matt Johannsson, Reflector Inc.

Classic Gingerbread

Everyone needs a good gingerbread recipe in their repertoire; this is a classic, and can be used for gingerbread men or any other shape. If you want to hang them, poke a hole with a straw near the top of each cookie before baking, and slide a string or ribbon through after they cool. Decorate with royal frosting, which will harden and not be sticky. To make chocolate gingerbread, swap about 1/3 cup of the flour for cocoa.

Classic Gingerbread Cookies
  1. 1/2 cup butter, at room temperature
  2. 1/2 cup sugar
  3. 1/2 cup molasses
  4. 2 cups all-purpose flour
  5. 2 tsp cinnamon
  6. 1 tsp ground ginger
  7. 1 tsp baking soda
  8. 1/4 tsp allspice
  9. 1/4 tsp salt
  1. In a large bowl, beat the butter and sugar until fluffy; beat in the molasses. In a separate bowl, whisk together the flour, cinnamon, ginger, soda, allspice and salt. In three additions, stir the dry ingredients into the molasses mixture, stirring until the dough is smooth. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or overnight.
  2. When you're ready to bake, preheat the oven to 350°F. On a well-floured surface, roll out one disc at a time to 1/4-inch thickness. Cut into shapes and place on parchment-lined baking sheets. Bake for 10-14 minutes, depending on their size, until slightly darker golden around the edges and set. Makes about 3 dozen cookies.
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Inside-Out Chocolate Chip Cookies

Back to school time is cookie season for us – I don’t know whether I make them out of self-preservation or to fill lunchboxes. Everyone needs a little comforting treat when summer comes to an end, and I like baking a batch of cookies on the weekend to wrap and tuck into lunch boxes all week. Sometimes, when I’m really on the ball, I’ll make and freeze balls of dough so I have something to slide into the oven after school – there’s nothing like walking in the door after a long day and the house smells like chocolate. Bonus: with a stash of dough, you can bake a few at a time in the toaster oven, and not have a couple dozen to eat your way through.

To freeze and bake, freeze balls on a sheet and then transfer to a freezer bag; take them out, place them on a parchment-lined sheet and let them sit while the oven preheats, then bake as directed.

Inside Out Chocolate Chip Cookies
  1. 3/4 cup butter, at room temperature
  2. 3/4 cup packed brown sugar
  3. 3/4 cup sugar
  4. 1 large egg
  5. 2 tsp. vanilla
  6. 1 1/2 cups all-purpose flour
  7. 1/3 cup cocoa
  8. 1 tsp. baking soda
  9. 1/2 tsp. salt
  10. 1 cup white chocolate chips
  1. Preheat oven to 350F.
  2. In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and vanilla.
  3. Add the flour, cocoa, baking soda and salt and stir or beat on low until almost combined; add the chocolate chips and stir just until blended.
  4. Drop dough by the spoonful onto a parchment-lined sheet and bake for 10-14 minutes (depending on their size) until set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes 2 dozen cookies.
The Best of Bridge http://www.bestofbridge.com/
brown butter loaf

Boozy Brown Butter Loaf Cake

brown butter loaf

Brown butter seems to be all the rage these days — for good reason. Cooking butter in a pan so that the milk solids turn a golden brown gives butter a deep and nutty flavour. Brown butter is great over vegetables and adds a unique flavour to baking. We love putting it in this deceptively simple loaf cake. Read More

Chocolate Zucchini Cake

If you’re like us, you’ve got plenty of zucchini hanging around your house right now and are probably getting tired of chopping them up and putting them in stir-fries. Which brings us to one of our favourite classic Best of Bridge recipes: our Chocolate Zucchini Cake. The zucchini makes this cake nice and moist, the chocolate chips give an extra boost of chocolate and a touch of cinnamon adds some complexity to the flavour.

This Chocolate Zucchini Cake first appeared in the original ladies’ 1984 book winners and you can now find it in The Complete Best of Bridge Cookbooks Volume 3. But here it is again for easy reference, because we know you need to use up at least some of that zucchini a.s.a.p. Read More

Watermelon and Mint Granita

Granitas sound like they may be fancy, but in reality, all a granita is is a homemade slush. It’s a refreshing option for a summer dessert — the icy treat will cool you down on a hot summer day, but it’s lighter than ice cream or frozen yogurt. We like just eating granita out of a bowl with a spoon like a sorbet or serving them in a cocktail glass with a little bit of vodka or gin as a cool summer cocktail.

Watermelon is a classic granita flavour because the melon is so full of liquid that you don’t have to add any extra water or juice to make a slush. All you have to do is puree it, pour it into a pan, and freeze it. You’ll need to scrape it up with a fork as it’s freezing so you don’t end up with a big watermelon ice cube, but other than that, this cool treat requires very little work. Which is exactly how we like it in the summertime. Read More