The brownie stuffed chocolate chip cookies were a huge hit with my family. It’s definitely something I’m going to make over and over again. They also didn’t last long.

Anyhow, I was thinking I might try a version with brownie chunks rather stuffing a brownie inside. That way the cookies would be normal-sized and would still have brownies. I also changed up the chocolate chip cookie recipe, opting for a chewier recipe so that the cookies would maintain the chewy texture even without a fudgy brownie sandwiched in the middle.

They came out good….but not as great as the brownie stuffed cookies. The little chunks of brownies weren’t as satisfying as biting into a whole fudgy brownie sandwiched into a cookie.

I think I would have liked these a lot better if hadn’t had the brownie stuffed chocolate chip cookies first.

Chocolate Chip Brownie Chunk Cookies

Ingredients
One box of your favorite brownie mix

2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter (softened)
3/4 cup sugar
1/2 cup brown sugar
2 large eggs
1 1/2 teaspoon vanilla
1 cup chocolate chips

Directions

1. Make brownies according to box directions. After brownies have cooled, cut into small cubes.

2. Preheat the oven to 375 degrees and line baking sheets with parchment paper or silpat mats.

2. Whisk together flour, baking soda and salt in a medium sized bowl.

3. In a separate bowl cream the butter, sugar and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes). Add the eggs and the vanilla and mix on medium speed until combined.

4. Add in the flour mixture on low speed until combined.

5. Using a large spoon, mix in the chocolate chips.

6. Scoop a large tablespoon of dough and push a few chunks of brownies into the dough (I put about four on the surface and one inside) and drop onto baking sheet.  Repeat until all dough is used up.

7. Bake for about 8-10 minutes.  Remove cookies from try and let them cool on wire racks.

I love butter cakes. They are simple, and sweet. They taste great for breakfast or an afternoon snack.  I saw a recipe for a pumpkin butter cake on Table for 2…or more. The cake looked so delicious. I knew I had to try it.

I don’t have any pumpkin so I decided to try making a version with some sweet potatoes. Specifically I decided to use a japanese sweet potato, called satsumaimo, which has a yellow flesh and a purplish red skin. This type of sweet potato is more starchy than the common ones found in American grocery stores. They are also very sweet. I always find yams to be too runny and wet, so I prefer these japanese ones because of the starchier texture.

The cake come out beautifully. The outside crust had an almost sugary crunch. The inside was soft, smooth, sweet and oh so delicious. This cake didn’t last long.

I definitely will make it again and I’ll try the pumpkin version once when I get some pumpkin.

Sweet potato butter cake (adapted from Table for 2 … or more)

Yields: One 7 x 3inch loaf

Ingredients
100gm sugar
100gm butter
1/2 tsp vanilla extract
3 large eggs
150gm cake flour
1 tsp baking powder
100gm steamed sweet potato
3 tbsp milk

Directions
1. Preheat oven to 350F. Line a 7 x 3 inch loaf pan.
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. In a separate bowl, mix flour and baking powder.
5. In a food processor or blender, puree the steamed sweet potato and milk.
5. Add in half of the flour mixture to the egg/butter mixture. Then add in the sweet potato puree and mix until combined.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan.
8. Bake for 45-50 minutes or until done when knife inserted comes out clean.


Ever since my visit to Sea Harbour Restaurant for their upscale style dim sum, I’ve been wanting to try Elite Restaurant, which is another popular spot for upscale dim sum.

It was relatively crowded when we arrived, but we only had to wait about 10 minutes. After we were seated, I browsed the menu. One thing I immediately noticed was that the menu was not as expansive as the one at Sea Harbour.

Here is the menu:

Pineapple buns with chicken filling

I love pineapple buns but I’ve never seen them with chicken filling. I thought the sweet savory combination sounded promising. Unfortunately, the filling was way too salty.

Shrimp har gow

The shrimp har gow were really big, but I found the wrapper to be too sticky for my liking.

Roasted bbq pork

This was one of the items I was most excited to get. I was craving some crispy pork skin. When this was presented, it looked pretty disappointing. The pork looked small and shriveled and the skin was charred. It actually tasted a lot better than it looked. The pork had a great smokey flavor and the skin was crispy, though slightly burned.

Scallop dumplings

Coconut rose pudding. I love the cute heart shape.

Dry scallop roll fun


The inside was filled with pork. There was only scallop on the top.

Mango pudding. I was disappointed by the presentation. It looked like they had just bought it from the store

Crystal jelly cake

I usually enjoy this jelly, but I didn’t like this version. There were too many tea leaves inside the jelly and the tea flavor was too strong. BF said it was like eating grass.

Steamed taro cake topped with dried shrimp.

The dried shrimp added a nice flavor. The taro was a little bland though.

House special sugar cake

On the first bite, there was something about it I didn’t like, but I couldn’t place it. I took another bite later and figured out what it was. It tasted like burned sugar. Sure enough, upon close examination, even though the cake is such a dark brown, I could see black on top.

Congee with frog legs

All the congee items were pretty pricey. I had a delicious congee at Sea Harbour, so I was hoping for something really good here. But the congee was bland. Very very bland.

Shredded taro cake

The taro cake was made up of shredded crispy pieces of taro. It was a different way to eat taro and I liked it.

Shark fin and red clam dumpling

We had a similar dish at Sea Harbour. The one at Sea Harbour was gorgeous and one of my favorite dishes. However, the version here was pretty bland. The inside tasted pretty good, but the outside surf clam wasn’t very tasty

Shark fin dumpling.

This item we also had at Sea Harbour. I thought the Sea Harbour one had been a little disappointing. The broth was bland and the dumpling filling wasn’t that special. I really really loved the shark fin soup and dumpling here. The soup was flavorful, we got a nice little chunk of shark fin, and the dumpling filling was like biting into seafood heaven. It had crab, imitation crab, scallop, shrimp, sea cucumber. This was my favorite dish we ordered here.

Steamed turnip cake.

Pan fried turnip cake is a dim sum staple. I’ve never had a simple steamed version but I really enjoyed it. It was simple, you could really taste the daikon and the slightly sweet nature of it.

The service was really friendly here and very attentive.  I’m so used to poor service at dim sum, that I was constantly surprised by how great the service was here.

At the end of the meal, I felt myself trying to decide which place I had liked better: Sea Harbour or Elite. It was hard to decide because each had their good points and bad. Overall, I like the food better at Sea Harbour and I love all the choices.  The Elite menu is more limited. However, a limited menu means a smaller bill. Our bill at Sea Harbour was almost twice as much as our Elite bill because Sea Harbour offers a lot of specialized dishes which are quite pricey.

The wait time was shorter at Elite and I liked their service better. Both places had good service, but the Elite servers were friendlier. There were more “misses” on dishes at Elite, but the ones I liked, I really really liked.

I’ll probably come back to both again, depending on what I’m in the mood for, but I probably slightly prefer Sea Harbour more.

Elite Restaurant
700 S Atlantic Blvd
Monterey Park, CA 91754
(626) 282-9998

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