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
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Ingredients
  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
Instructions
  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

Saskatoon Peroghies

If you live on the prairies, chances are you’ve had saskatoons in something – pie or jam, probably, and maybe even in sweet peroghies. Saskatoons (the city was named for them) are hardy shrub berries, less juicy but similar in look, shape, colour and flavour to a blueberry, with more pulp and slightly thicker skins. Botanically, saskatoons are in the same family as roses and apples; the wee purple ones come into season sometime around August, and if you don’t have a secret picking spot, keep an eye out for them next time you’re out on a hike or at the dog park. Some local grocery stores sell them frozen, too.

There is perhaps no dish more prairie-influenced than peroghies stuffed with saskatoons. Eat them for dessert, boiled and then cooked until golden and crisp in a hot pan with butter, topped with sour cream, crème fraîche or vanilla yogurt. They’re also delicious for breakfast or brunch.

Saskatoon Peroghies
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Dough
  1. 3 cups all-purpose flour
  2. 1/2 tsp. baking powder
  3. 1/4 tsp. salt
  4. 3/4 cup milk
  5. 2 Tbsp. butter, melted, or oil
  6. 1 large egg
  7. 1/3 cup water
Filling
  1. 2/3 cup sugar
  2. 1 Tbsp. all-purpose flour
  3. 2 cups fresh or frozen saskatoon berries
  4. butter, for cooking
  5. sour cream or crème fraîche, for serving
Instructions
  1. In a large bowl, stir together the flour, baking powder and salt. In a small bowl stir together the milk, butter and egg; add the water about a third at a time, until you have soft, slightly sticky dough. Knead it about 10 times, then cover with a towel and let rest on the countertop for 20 minutes.
  2. To make the filling, stir together the sugar and flour; shake over the saskatoons and toss to coat. On lightly floured surface, roll out the dough to a scant 1/4-inch thickness. Using a 3-inch round cutter, cut into rounds. Stretch each round slightly; fill with a spoonful of the saskatoon mixture, ensuring you get some of the sugar-flour in there as well. Pull the dough over filling into semicircle; pinch edges together to seal. Cover with tea towel. Repeat with remaining dough and filling. Freeze in a single layer or cook immediately.
  3. To cook, bring a large pot of lightly salted water to a boil and cook the peroghies (fresh or from frozen) in batches, until they float to the top and the dough is tender, about 10 minutes. Meanwhile, set a heavy skillet over medium-high heat and add a generous dab of butter. With a slotted spoon, transfer the boiled peroghies to the hot pan and cook until golden and crisp on each side. Serve with sour cream or crème fraiche.
  4. Makes about 3 dozen peroghies.
The Best of Bridge http://www.bestofbridge.com/

Blueberry Shortcakes

BC blueberries are here! To celebrate, we made a batch of easy cream shortcakes on BT Calgary this morning, with berries in the dough as well as simmered to spoon over the split biscuits. Add some whipped cream or a scoop of vanilla ice cream, and you have a dessert that tastes like summer. All the berries are coming into season now, and would be fantastic piled on a freshly baked, crunchy-topped shortcake – here’s the recipe!

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Raspberry Rhubarb Crisp

A bubbly fruit crisp is the ultimate summer dessert – easy to assemble using whatever fruit happens to be in season, no fussing with pastry in the heat, and a sweet, crunchy topping that’s easy to mix together. It makes the very best vehicle for ice cream.

Berries are perfect contenders – strawberries, raspberries, blueberries, blackberries – whatever grows well where you are. We love all of them paired with rhubarb, which makes for a sweet-tart crumble. You can even assemble the fruit and bake it when you’re sitting down to dinner, so that it’s warm when it’s time for dessert.

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