Restaurant Review: Rose's Cafe & Donuts

Rose's Cafe & Donuts - brunch on August 6, 2016

Rose’s Café is the kind of place I like to go to for a casual meal: it’s a local small business, the prices are reasonable, you order your food at the counter and pay for it there, they bring it out to you and you eat. The selections aren’t fancy but straight up, good breakfast food. It’s larger inside than I expected from the outside and I’ve been told they had recently moved to their current location. It’s also nicely airy and bright, all the better to showcase their baked goods. They have a bakery display counter if part of your indulgence is bakery goods like croissants, cinnamon rolls, Danishes, apple fritters and doughnuts.

I met a friend there for brunch and, guided by the yelp reviews, ordered the breakfast burrito of scrambled eggs, sausage, bacon and hash browns in a flour tortilla. Simple, straightforward goodness. And it was cheap. I also bought the apple fritter to split with my friend and the two items together were less than $10. There are other, more expensive items on the menu with “expensive” being relative but it was definitely good value for your money. The breakfast burrito was sizable enough that I could’ve just eaten half for brunch and half for a late lunch. I didn’t but I could have if I had any self control.

The apple fritter was okay but I wished it had more apples. Plenty of fritter, fewer apples. For that kind of raised dough though, I still defer to Stan’s Donuts, king of donuts and breakfast pastries. I didn’t try anything else but I definitely want to go back to Rose’s again and explore their other offerings.

French Toast Combo

Breakfast Burrito

My friend got the French toast combo and I have to say, the smell of the French toast was to die for. I don’t know why it smelled so good and normally I don’t order French toast since I could make it so easily at home but I might have to get it next time, if for no other reason than to inhale the scent and satisfy my olfactory senses.

Oh and one thing to know about Rose's Cafe: it's cash only. Fortunately, their prices are reasonable so you don't have to bring a lot of cash but enough to cover what strikes your fancy.

Apple Fritter

Fudgy Dark Chocolate Brownies

Fudgy Dark Chocolate Brownies - made August 4, 2016 from Belle of the Kitchen

I can’t remember why I made these. I think I needed something quick and easy for treat bags when I went out with friends and brownies are almost as easy as cookies, especially if you need a decent number to give away.

These look almost too gooey but that’s mostly because I cut them and took pictures before the brownies had completely set and cooled. Remember the key to moist, fudgy brownies is to underbake them because the chocolate sets after baking and cooling. If I had taken pictures of these the next day, they would look more fudgy rather than gooey. That said, I think I did underbake them just a trifle and they could’ve done with an extra 2-3 minutes in the oven without comprising their fudginess. 

The reason I can tell is they were just a trifle difficult to remove from the cooking-spray-coated foil lining in the pan. Normally, it’s easy to pull them apart after cutting but they were just a bit gooey when I tried it. Regardless, they were still fudgy goodness. 

One trick I’ve learned with baking brownies – if you’re like me and don’t like a crust-like top on your brownies, either that thin, almost flaky crust you get with boxed brownies or a “crisp”, thicker crust, you have to avoid overbeating the batter after you add the eggs (that’s the thin, flaky crust with your eggs adding a meringue-like texture to the top from being beaten too much) and bake the brownies at a lower temp. If your oven tends to run hot or you’re baking thicker brownies, try baking at 325 degrees instead of 350. Never go higher than 350 as that will (over)bake the top of your brownie while the center underneath will take a little longer. I also never bake on the convection setting because I don’t want the top to bake into a crust while the rest of the brownie catches up.

1 cup unsalted butter
8 ounces bittersweet chocolate
2 cups sugar
2 teaspoons vanilla extract
5 large eggs, cold
1/3 cup unsweetened cocoa powder
2/3 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven 350 degrees. Line a 9 x 13" baking pan with foil and lightly spray with nonstick cooking spray.
2. In the top half of a double boiler over barely simmering hot water, melt butter and chocolate, stirring until smooth and completely melted. Remove from heat and cool for several minutes.
3. Whisk sugar and vanilla into chocolate mixture. Whisk in eggs, one at a time, until combined and smooth.
4. In a separate bowl, sift together cocoa powder, flour and salt. Combine flour mixture with chocolate mixture and whisk thoroughly.
5. Spread batter into prepared pan and bake for 25-35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely before cutting and serving.

Outrageous Chocolate Toffee Cookies

Outrageous Chocolate Toffee Cookies - made dough July 31, 2016 from The Creekside Cook

I always like recipes that pair a word like “outrageous” with “chocolate”. “Obsession”, “Death by” and other hyperboles work as well. I’ve still got bags of toffee bits to use and I went against the grain to try this recipe for chocolate cookies that had toffee bits in them as opposed to just sprinkled on top, as with brownies.

These ended up being super dark chocolate in flavor. When I took the first bite, I wondered if I had forgotten the sugar; they were THAT dark chocolate in flavor. I think it’s because I used the “good” dark chocolate, meaning 85% Lindt dark chocolate. There is sugar in the recipe but if you don’t have much of a sweet tooth and you like dark chocolate, these cookies might be up your alley. Seriously, they’re not sweet. The addition of the toffee bits didn’t sweeten them as much as you might think either.

I don’t know that I loved the toffee bits in here. They did provide a little bit of crunch, a little bit of chewy and a little sweetness but I tend to be a purist so I think I would like these better without the toffee and just as pure unadulterated chocolate.

8 ounces bittersweet chocolate (I used 85% Lindt), coarsely chopped

4 tablespoons butter

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup dark brown sugar, tightly packed

1 teaspoon vanilla

1 cup chocolate chips (you can use semisweet, milk or white)

3/4 cup toffee bits

1. Melt chocolate and butter in the top half of a double boiler over gently simmering water, whisking until completely melted and smooth. Cool for several minutes.
2. Whisk flour, salt and baking powder together in a small bowl; set aside.
3. Combine sugar, eggs and vanilla in the bowl of a stand mixer and mix briefly on low speed, just until combined.
4. Increase mixer speed to medium high and beat for about 2 minutes, until mixture is creamy. Reduce speed to low and beat in chocolate mixture.
5. Fold in flour mixture then add chocolate chips and toffee bits; do not overmix.
6. Portion into dough balls, cover and chill or freeze several hours or overnight.
7. When ready to bake, preheat oven to 350 degrees F. Line several baking sheets with parchment paper.
8. Evenly space frozen or chilled dough balls on baking sheets and bake cookies for 9-11 minutes. Remove from oven and allow to cool for several minutes on baking sheets before removing to wire racks to cool completely.

Boston Cream Pie "Tarts"

Boston Cream Pie "Tarts" - made August 7, 2016

I got the idea for this watching one of those short videos where they make a “simple” recipe in 30 seconds. I just scroll past most videos but there’s something about those cooking and baking ones that suck me in like ice cream on a hot day. As if I needed that excuse.

The original video called for using a sugar cookie mix to make the crust and a custard for the filling. Being me, I eschewed the mix and went for homemade tart shells from my recipe for Butter Pecan Tartlets. And since custard isn’t my thing but I love pastry cream, I also subbed in my recipe for homemade pastry cream. About the only thing I stayed faithful to was the hot fudge and that I bought from Trader Joe’s.

Given that, this was really easy to put together. Mix the crust, pat into mini tart shells or mini muffin tins, bake and let cool. While the shells are baking and cooling, make the pastry cream. You can also get fancy and add coconut to the pastry cream if you’re so inclined. It takes it a step further from the concept of a Boston Cream Pie but it’s your dessert; make what works for you. If you want to be more of a Boston Cream Pie purist, you could make mini vanilla cakes instead of mini tart shells.

I liked the tart shells, partly to get more use out of my tart pan and partly because they’re just easier to handle. I had a certain vision in my head for how these would look but I only partially achieved it. Tart shells – check. Pastry cream – check. Filling the tart shells with pastry cream – check again. Where my vision started to falter is I underestimated how much the hot fudge would not adhere to the pastry cream. I warmed it up just slightly so it would pour more easily but even so, while it initially covered the pastry cream filling, it then went on to slide over the sides and leave only a thin film of fudge on top of the pastry cream.

The end result after more than a few minutes wasn’t very aesthetically pleasing to say the least. More like “messy”. If you like Boston cream pie, it was still a decent riff on one, especially those who struggle with the cognitive dissonance that Boston cream pie isn’t actually a pie but a cake. This tries to get to the pie roots by using a “pie” shell. The only thing with this though is you pretty much have to serve it right after you make it. Pastry cream gets a “skin” if left out in the air for too long and since the fudge refused to blanket it the way I wanted, it wasn’t much help to protect the pastry cream and keep the skin from forming. You can serve these chilled, which is a good way to preserve the cream but it will make your hot fudge a bit more solid and chewy. If I make these again, I would use less hot fudge and not warm it as much so it’ll stay put once I pour it over the top of the tarts.

Tart Shell (make the tart shell recipe only)

Pastry Cream (make a half recipe)

Hot Fudge (I used the jar from Trader Joe's)

1. Make a full recipe of the tart shells. I got 12 mini tarts and 5 mini muffin-sized shells out of 1 recipe. Bake until shells are golden brown around the edges. Cool completely.
2. While the tart shells are baking and cooling, make a half recipe of the pastry cream. Cover directly with plastic wrap and put in refrigerator to cool.
3. When ready to assemble, pipe or spoon the pastry cream into the tart shells, filling to the top. Pour slightly (very slightly) warmed-up hot fudge over the center of the filled shells. Serve immediately.

Restaurant Review: 1000 Degrees Pizza

1000 Degrees Pizza - lunch on July 16, 2016

I first heard of 1000 Degrees Pizza when it was served as an ad on my Facebook feed. At first I got it mixed up with 10,000 Degrees which is a nonprofit I donate to that helps people get their college degrees. Oops, no, 1000 Degrees had one less zero and churned out pizzas instead of diplomas.

I’m always interested in finding local pizzerias to support. This one is a franchise and they had one close by. Even better, I could place my order online, specify when I could pick it up and plan my errands accordingly. And, best of all, the one closest to me was in the same strip mall where I had to run a couple of errands. When you work a lot during the week, you learn really good time management skills to minimize time spent on the weekends doing grown up things like (endless) errands.

I love ordering online because you can peruse the menu at your leisure, order exactly what you want and pay up front. I did that and went about my errands, timing it so that I arrived at 1000 Degrees a couple of minutes before my scheduled pick up time.

I was there during an off hour so it was rather empty. I let the guy behind the counter know I was there to pick up my order and waited. After a couple of minutes, a man who looked like he was the pizza chef approached me and apologized that my order wasn’t ready yet. There was some kind of snafu or mixup between what I ordered and what he made so they needed a few more minutes. Honestly, I didn’t mind (can’t sweat the small stuff) and he was so nice about it and I could tell he felt bad. I assured him it was okay and sat down to wait. It took another 10 minutes, none of which was wasted since I had my iphone, the kindle app on it and an e-book.

My pizza was boxed and ready to go, piping hot. That was my last errand so I was able to get home and enjoy a late lunch. The pizza was pretty good. It wasn’t deep dish (you know my weakness for deep dish) but as a “normal” crust pizza, I liked it. I had a couple of slices (really, just a couple) and froze the rest to eat later. Can’t beat the convenience, they were genuinely contrite about the mixup and seemed very pleasant. I’d go again. 

Toffee Fudge Brownies

Toffee Fudge Brownies - made July 17, 2016 from Back for Seconds

Another brownie break instead of cookies. I had several bags of Heath toffee bits to use up so I went on the hunt for recipes that included them. Toffee’s actually a bit tricky to work with. I don’t generally like them in cookies or brownies since I’m somewhat of a purist and don’t like the toffee bits to interfere with the texture inside of a brownie or cookie unless they add to, not detract from, it. What do I mean by that?

It depends on how it’s used. When you add toffee to cookie dough, in baking, the high heat can cause the toffee to melt then harden when it cools but the hardening isn’t a crunch like the unbaked toffee but can be the chewy, hard-to-eat harden. Some people like that texture but I’m not one of them.  So, yeah, I’m choosy about how I use toffee in baking.

In this particular case, no need for my (usual) drama. I ignored the original recipe’s instructions to add toffee to the brownie batter and instead reserved the toffee bits for sprinkling on top of the frosted brownie. Similar to how I don’t like nuts in my brownies, I don’t normally care for toffee bits inside them either. I like the moist, dense, chewy texture of a brownie by itself, not to be interrupted by random toffee bits in them. I often don’t like chocolate chips in my brownies for the same reason. At room temp, the solid chocolate chips interfere with my chewing of a dense, rich brownie.

But the weird part is I like the toffee bits on top of the brownie to provide a texture contrast and a sweet crunch. I know, I can’t explain myself either. It just is and I just am. I’ve had friends try to tell me “it all ends up in the same place”. I try to explain back “it’s not the destination, it’s the journey.” That’s normally the point where we shake our heads at each other and keep on eating.

I also ignored the original recipe’s instructions about making a chocolate frosting and instead went with the lazy baker’s frosting, meaning I spread Nutella over the top of the frosting, sprinkled the toffee bits liberally over it and called it good. After all that drama, I ended up eating only half a piece of this brownie. It was good and I liked it, especially with the toffee bits on top of the Nutella but I think I’d already eaten enough on the day I made these so it was easy to exercise portion control and bring the rest to work to give out.

Brownies
1 cup unsalted butter, melted
1 cup cocoa powder
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 bag Heath baking bits or 1 1/2 cups toffee bits

Topping 

12 ounces semisweet chocolate

1/3 cup milk
(Alternatively, you can use Nutella for the topping)

1. Preheat oven to 350 degrees F. Line a 9 x 13 pan with foil and lightly spray with nonstick cooking spray.
2. In a mixing bowl, stir melted butter and cocoa until combined. Add sugar and mix well. Stir in eggs, one at a time. Add vanilla and salt, stir until combined. Mix in flour until well combined. Stir in 1 cup toffee bits, if desired (I left them out).
3. Pour into prepared pan and bake about 20-25 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool.
4. Prepare topping: Melt chocolate and milk in the top half of a double boiler over low heat, whisking until melted and smooth. Pour over baked, cooled brownies and sprinkle generously with remaining toffee bits.

Soft & Chewy Snickerdoodles

Soft & Chewy Snickerdoodles - made dough July 2, 2016 from The Pinning Mama

Another snickerdoodle recipe! I hadn’t meant to make another one but when I was expecting guests for dinner, I tried two different recipes as I had planned to send everyone home with a cookie bag and didn’t want to run short. But, thanks to some last-minute cancellations, I had less people over than I expected so the snickerdoodles from the first recipe was all I needed.

But I had already made this recipe and had the dough waiting in my freezer so I baked them off later and brought them to work. I have to say, I like this recipe better than the ones I made for my friends for our potluck. I think it was mostly because I didn’t underbake it too much so the texture was just right, still a little cakey but also chewy and moist like a good snickerdoodle. It didn’t spread much either so that’s always points with me.

Not sure this replaces my favorite snickerdoodle recipe but it comes close and it's still a winner. The main difference between this and a typical snickerdoodle is this one doesn't have cream of tartar. Purists may disagree that this is a "real" snickerdoodle but they're going to miss out on a really excellent cookie if they don't make this.

1 cup butter

1 1/4 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1/4 cup granulated sugar
1 1/2 teaspoons cinnamon

1. Cream together butter and sugar until light and fluffy.
2. Add in egg and vanilla until combined.
3. In a separate bowl, combine flour, baking powder and salt. 
4. Slow add flour mixture to butter mixture, mixing until just combined.
5. Measure dough with a 1/4 cup measure and roll into golf-ball-size dough balls. Cover and chill or freeze several hours or overnight.
6. Combine 1/4 cup sugar and cinnamon in small bowl.
7. Preheat oven to 350 degrees and line baking sheets with parchment paper. Roll dough balls in cinnamon sugar mixture and evenly space on baking sheets.
8. Bake for 12-15 minutes or until center is just set. Let cool for 2 minutes on baking sheet then transfer to wire racks to cool completely.