Cat-Nap Wednesdays

Yep, the cushion matches the fur on purpose!

Brownies and 7 Minute Frosting

With 7 Minute Frosting and caramel drizzle.

Scharffen Berger Brown Sugar Brownies

• 1 C flour
• 1 t baking powder
• 1/2 t salt
• 1 C (2 sticks) unsalted butter
• 5 ounces Scharffen Berger 99% (unsweetened) chocolate, chopped
• 2 C Muscovado brown sugar*
• 3 large eggs, at room temperature
• 1 t vanilla

Without frosting and just caramel drizzle.

Position rack in lower third of the oven and preheat to 350 F. Butter and flour a 9 X 13 pan. Combine flour, baking powder, and salt; whisk until well combined and set aside.

Cut butter into tablespoon size chunks and combine with chopped chocolate. Using either a double boiler or microwave melt the chocolate and butter. (We used the microwave; stirring it about every 30 seconds to make sure it didn't burn). Cool chocolate mixture for about 10 minutes then beat in brown sugar, using a whisk or electric mixer at medium speed. Beat in eggs and vanilla until just incorporated.

Gently fold in flour mixture just until combined. Do not beat. Spread batter into pan and bake for 20 -25 minutes or until a toothpick comes out with a few moist crumbs. Watch closely for the last few minutes as they can easily over bake and dry out. Cool on wire rack.

*We don't "pack it" like most recipes call for; a bit less sugar is better.

7 Minute Frosting
(Just like Grandma made!)

• 1 1/2 C caster sugar
• 1/4 t cream of tartar
• 1/8 t kosher salt
• 1/3 C water
• 2 egg whites (from large eggs)
• 1 1/2 t pure vanilla extract

Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a handheld mixer for 1 minute. Then, place the top over the bottom pan of boiling water; make sure water does not touch the bottom of the top pan or it could cause frosting to become grainy. Beat constantly on high speed with electric mixer for 7 minutes. Remove top and and beat in vanilla.

Peanut Butter Cookies

Peanut Butter Cookies

1 1/4 C flour

1/2 t baking soda

1/2 t salt

1/2 C butter; softened

1/2 muscovado dark brown sugar; not packed

1/3 C white sugar

1 egg

1 t vanilla

1/2 C natural peanut butter

Preheat oven to 350. In a large bowl cream the butter and sugars. Beat in egg. Add vanilla and peanut butter; beat well. Combine flour, soda and salt; gently stir into creamed mixture.

Drop by rolled tablespoons onto ungreased baking sheet. Use a fork dipped in sugar to press down cookies in a crisscross pattern . Bake for 7-8 minutes, until the edges just begin to brown.

Yield: 3 1/2 dozen

Cat-Nap Wednesdays

Getting all nestled in ....

... almost sound asleep....

.... now, she's ready to sleep all afternoon!

~Michele

A Little Bit of Suttons Bay

 

Cat-Nap Wednesdays

Baked Eggs in Ramekins AND. . . . Avocado!

We made baked eggs in ramekins many years ago and just loved them--you eat them with a spoon. Then, Michele came across a recipe baking the eggs in avocados. We love both eggs AND avocados so had to try it. We used both methods to compare, enjoyed each and encourage to you try too! 
Andy

• 1/4 C chopped sweet pepper
• 1/4 C chopped mushroom
• 1/4 C chopped fresh spinach
• 1/4 C chopped green onion 
• 6 eggs
• 1/4 C shredded/crumbled cheese (we used a white cheddar)
• Optional: Avocado

A fun blue-star shaped ramekin.

Preheat oven to 350 degrees. Saute the above - except the eggs, cheese and avocado - in olive oil or butter. Prep 6 ramekins with oil, butter or a non-stick spray. We have the best luck with the latter. 

A traditional ramekin.

Split the sauteed veggies evenly across the bottom of the ramekins. Crack one whole egg on top of each and spread the cheese over the egg. Place the ramekins on a jelly roll pan and bake for 10 minutes or so. If you like eggs a little runny then they'll be about right for you. If you want them a little firmer, then bake another 5 to 10 minutes watching closely. 

Avocado Option
Split the avocado in half, remove the pit and remove some of the flesh to make room for a whole egg. Crack a whole egg in the avocado half and sprinkle with cheese if desired. We then placed an avocado half in a large ramekin and placed that on the jelly roll pan. NOTE: It takes longer to bake the egg in an avocado half. Use above as a guide and watch closely.


Garnish Options
When serving we sprinkled on top paprika, Penzeys Fox Point, and Penzeys Seasoned Salt.

Drinking Chocolate

Are you ready for this really "difficult" recipe? One quarter of a bar of Sipping Dreams drinking chocolate (it's already scored) and one cup thereabouts of (excellent) 2% milk. We use Shetler's milk. Whisk over medium to medium high heat until fully melted and slightly steaming. Pour into your favorite cup and sip. Or, in my case, gulp. 

It's like drinking a dark chocolate bar; it's sublime on the palate.
Andy

Cat-Nap Wednesdays

Yes, the box is WAY too small.

Baked Omelet Roll

• 6 eggs
• 1 C milk (or water)
• 1/2 C flour
• 1/2 t (kosher) salt
• 1/4 t pepper
• 1 C shredded cheese (I used Edam--had it on hand)

Your options for the filling. I steamed the following in the microwave while the eggs baked:

• 2 C broccoli, finely chopped
• 1/2 Orange sweet pepper, diced
• 1 minced green onion

Process eggs, milk, flour, salt and pepper in a blender or use a handheld whisking blender (by Braun). Pour into greased 13 x 9 pan (grease with butter or I used Tuscan Herb infused olive oil by Fustini's).


Bake at 450 degrees (Fahrenheit) until mostly set. Spread shredded cheese on top and bake until well set. Spread the steamed veggies over the top. 


Now the tricky part: using a spatula or two, roll one end of the eggs all the way down to the other end--folding works well too!


I sprinkled it with Penzeys Fox Point Seasoning and had a side of clementine dusted with cinnamon.
Andy

Cat-Nap Wednesdays

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