Roasted Broccoli, Hot Dog Buns and Chocolate Chip Cookies for a Spontaneous Dinner with Friends

Homemade Hamburger or Hot Dog Buns
(using a Bread Maker)
via: Craving Comfort Food blog

1 1/4 cups milk, slightly warmed
1 beaten egg
2 tablespoons butter
1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast

Directions
(hamburger buns, if you want hot dog buns. cut 'em to that shape)
Place all ingredients in pan of bread machine, according to manufacturer's directions.
Select dough setting.
When cycle is complete, turn out onto floured surface.
Cut dough in half and roll each half out to a 1" thick circle.
Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
Place on greased baking sheet far apart and brush with melted butter.
Cover and let rise until doubled, about one hour.
Bake at 350° for 9 minutes.
Note: Oven temperatures vary so check after 9 minutes to see if done.


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The Very Best Roasted Broccoli You've Ever Had
via: Amateur Gourment
(Inspired by a recipe from Ina Garten, The Barefoot Contessa)

4-5 pounds Broccoli, washed, dried and cut into florets
4-5 Garlic cloves, cut into thin slices
5 TBL. Olive Oil
1 1/2 tea. Sea Salt
1/2 tea. Pepper, gorund

Preheat your oven to 425 degrees.

Line your pan with foil. Toss the broccoli, garlic, olive oil and sea salt. Roast in the oven until it is kind of caramelize(some of the ends will be a small bit brown and crispy), about 20-25 minutes.

(We all thought this was wonderful!)

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Nestle Toll House Chocolate Chip Cookies
via: The Very Best Baking


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.