Showing posts with label Brown Butter. Show all posts
Showing posts with label Brown Butter. Show all posts

Tuesday, September 16, 2014

Brown Butter Chocolate Chip Cookies

These cookies, my friends, are my most requested recipe.  And, until now, I have selfishly held it very close to me.

I have made these cookies with brown butter and regular melted butter, and both ways are very good.The brown butter adds a depth of flavor to these cookies that makes them irresistible.  The melted butter makes them taste almost pastry-like.  You can't go wrong either way, but since I am a brown butter fiend, I almost always opt for that.

Also, there are oats in these cookies, but I don't consider them an oatmeal cookie, at least not in the traditional sense.  I've added just enough oats to this recipe to give the cookies a chewy texture that is divine. Even if you're not an oatmeal cookie fan, give em a try.  I think you just might fall in love.

I always have a bag of these cookies in my freezer.  Almost every day, after things start going down hill (because this usually happens at some point every day, right?) I sneak away from the girls into a corner of the kitchen (or bathroom, or basement, or bedroom) and gobble one down.  I think of it as my "secret cookie", and always chuckle a bit to myself as I am snarfing it down.  And then, my day is instantly better!  Well, at least for those 46 seconds I am blissfully alone with crumbs falling down the front of my shirt.  Luckily, I've never gotten caught.  Please don't tell...?

Brown Butter Chocolate Chip Cookies

14 tablespoons unsalted butter
3/4 cup (5 1/4 oz) packed brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg, plus 1 large egg yolk
1 3/4 cups (8 3/4 oz) all-purpose flour
1/2 teaspoon baking soda
3/4 cup (3 oz) old fashioned rolled oats
1 1/4 cups (7 1/2 oz) dark chocolate chopped or chips
3/4 cup nuts, toasted and chopped (optional)

Preheat oven to 375F.

Melt 10 tablespoons butter in a skillet over medium-high heat.  If opting to brown the butter, cook, swirling the pan often, until the butter turns a deep golden brown, about 3-4 minutes.  Transfer the butter to a heat proof bowl and then add the remaining 4 tablespoons of butter.  Stir until the butter is completely melted.

Add brown sugar, granulated sugar, salt and vanilla to the butter. Whisk, by hand or on medium-low with the whisk attachment to a stand mixer, until fully incorporated.  Add the egg and egg yolk and whisk until fully incorporated. Let the mixture stand for 3 minutes and then whisk for 30 seconds.  Repeat the process of resting and whisking 2 more times.  At this point the mixture will be smooth, thick and glossy.

In a separate bowl, combine the flour, baking soda and oats and stir to combine.  Using a rubber spatula, add the flour mixture to the butter mixture and stir until just combined.  Stir in the chocolate chips and nuts, if using.

Using a 2 tablespoon cookie scoop, or just eyeballing it, drop dough balls 2 inches apart onto a parchment lined cookie sheet.  Bake until cookies are golden brown and puffy and edges have begun to set but middles are still soft, about 11-13 minutes.  Transfer to a cooling rack, and if you can stand to wait, allow to cool to room temperature.  If not, just go ahead and...


Tuesday, September 9, 2014

Brown Butter Baked Donuts

We started making donuts this summer and: We. Can't. Stop.  They have brown butter.  They are moist. They have a billion possibilities for flavors. The are delicious.  They have brown butter.

Mace accidentally bought me a donut pan when he used my Amazon account to order something for himself.  The donut pan was a splurge I'd been pondering buying and threw it in my cart.  Mace figured since it was in my cart, it was a sure deal.  Two days later I was the proud owner of this donut pan!

I originally found this recipe on Joy the Baker and fell in love with it.  I've tweaked it to include more brown butter (duh), the addition of cinnamon and given a few other topping suggestions.  The kinds of toppings you can put on these are truly endless...chocolate, white & almond glazes, nuts, sprinkles, cinnamon & sugar, and my personal favorite: chocolate glaze with toasted coconut and pecans.  My friend Hope, who has been maniacally making donuts as well, told me she stirred a little milk into some Nutella and dipped the donuts in it.  That will likely be my next favorite flavor.

Decorating the donuts is a super fun thing to do with young kids.  It has become a major activity in our house, especially when our friends with kids come to visit.  Just keep your eye on them so they're not licking their fingers after dipping every donut (like, ahem, Miss Anna always seems to do).

Brown Butter Baked Donuts
Adapted from Joy the Baker

Makes 12 donuts


6 tablespoons unsalted butter
2 cups (280 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2/3 cup (150 grams) granulated sugar
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract


3 cups powdered sugar
6-8 tablespoons

Optional add-in ideas:
6 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond or any other extract

Topping Ideas:
Toasted nuts
Toasted coconut
Chopped, dried fruit
Cinnamon and sugar

Preheat oven to 350F.  Grease a donut pan with oil or non-stick spray.

To make the donuts: In a medium saucepan, melt the butter on medium-high heat, swirling the pan continuously, until the butter is light brown and has a nutty fragrance.  Watch the butter carefully and remove from the heat as soon as it browns to avoid burning.  Set aside to cool slightly.

In a medium bowl whisk together the flour, baking powder, soda, salt, cinnamon and sugar. In another small bowl whisk together the eggs, buttermilk and vanilla extract.  Slowly whisk in the slightly cooled brown butter.

Add the wet ingredients all at once to the dry ingredients and fold in until mixed and no flour streaks remain.  

At this point you can either spoon the batter into the donut pan, about 2/3 full, or pipe it in.  I prefer to pipe it in because I feel its less messy and the donuts turn out more uniformly shaped.  To pipe the batter in, fill a pastry bag or gallon ziploc bag with the batter.  If using the ziploc bag, snip a small bit off one of the corners of the bag.  Pipe the batter directly into the donut pan, about 2/3 full.

Bake for 10-12 minutes, or until the donuts spring back when you touch them.  Set aside to cool in the pan while you make the glaze.

To make the glaze: stir 6 tablespoons of milk into the powdered sugar, and cocoa if using, and stir until all lumps are out of the glaze.  Add extracts at this point, if using,  Add more milk as necessary to have a thick but pourable glaze.  

Topping the donuts: Once the donuts have cooled, pop them out of the pan by either using a fork or turning the pan over onto a cooling rack.  Put the cooling rack over a cookie sheet to catch the glaze drips and make for easier cleanup.   If using other toppings besides glaze, put them on a small plate.

Dip each donut into the glaze halfway, then pick up and dip into the topping of your choice.  Return to the cooling rack and repeat with the remaining donuts.  Then you should...


Saturday, March 31, 2012

Sweet Potato Lasagna with Brown Butter Cream Sauce

This lasagna was born from leftover ravioli filling I made during a ladies night cooking feast at my house.  I had some ladies over to teach them how to bake bread and make ravioli and what a blast we had.  I love it when friends come pounding at my door to infiltrate my house for a night of cooking, laughter and wine.  When my dear friend Danesa asked if she and a couple of her friends could come over and learn to a cook a few things with me, how could I say no?

I pondered over what we should make and finally decided on focaccia bread and a sweet potato ravioli I'd been drooling over for awhile on Picture Perfect Meals.  I picked these items because people often think that making bread from scratch if hard or even impossible and I always love opening up people's eyes to how easy it really can be.  The same goes for pasta, although it helps tremendously to have a pasta roller which, perhaps, everyone doesn't have in their kitchen.

The night was a wild success and a wild amount of fun.  Seriously, with all these awesome ladies and kiddos taking over the kitchen, how could it not have been a blast?  Plus, the food was out of this world and everyone was pretty impressed in what we rolled out of the kitchen in only, ahem, five short hours. 

The next day I found myself staring at an obnoxious amount of sweet potato ravioli filling and wondering what the heck to do with it.  I am very much a recipe cook, and have only recently started branching out and trying a few of my own creations.  One thing I do know how to make recipeless, and darn good too, is cream sauce.  I also know that brown butter makes everything taste better.  Could I possibly turn this into a brown butter cream sauce?  I am positive that God was speaking to me at this point, because who else could have put such a divine thought into my head?  Woo wee, am I glad I listened closely to that voice and made this sauce.  I'm not gonna lie, this lasagna is rich, but its that kind of rich that melts in your mouth and tells your whole heart, body and soul that life is soooo-ooo-ooo good.


Sweet Potato Lasagna with Brown Butter Cream Sauce
8-10 servings

3 large sweet potatoes
3 garlic cloves, minced
1 cup creamy ricotta (recipe here, or storebought will do too)
1/2 cup parmesan, grated + 1/4 cup for topping
1 1/2 teaspoons ground sage
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1 egg
1/2 cup mozzarella, shredded

(store bought noodles will work too, but I prefer the taste and texture of fresh pasta)
3 eggs
2 cups all-purpose flour
1 tablespoon olive oil

4 tablespoons unsalted butter
1/4 cup flour
2 cups milk (I used whole milk)
1 teaspoon kosher salt

1/2 cup pecans, toasted and roughly chopped

Make the filling: Preheat oven to 425F.  Scrub the sweet potatoes and then prick them all over with the tines of a fork.  Place on a baking sheet and bake in the oven for 45-55 minutes, or until a fork inserted in the middle passes easily through.  Allow to cool completely, then cut in half and scoop the middle out into a large bowl.  Add all remaining filling ingredients, except 1/4 cup parmesan and mozzarella, and stir to thoroughly combine.  Set aside. 

Make the noodles: Combine all ingredients in a food processor and process until it forms a soft shaggy dough.  Dump out onto the counter and knead into a ball.  If not using immediately, wrap tightly in plastic wrap and store in the fridge.

Cut the dough in quarters and, taking one section at a time, run through a pasta roller to the third thinnest setting (this is a 6 on my KitchenAid roller).  Lay on a generously floured counter.  Repeat with remaining dough pieces. 

Just before assembling the lasagna, bring a large pot of water to a boil.  Cook lasagna noodles in boiling water for 2-3 minutes, until barely cooked through (they'll finish cooking in the oven).  Drain.

Make the Sauce: In a medium saucepan, melt butter over medium heat until brown and the butter has a nutty fragrance, 6-8 minutes. Watch the butter carefully to avoid burning and add the flour when the butter has just turned brown.  Whisk the butter and flour constantly for one minute, then add the milk.  Whisk the milk constantly over medium heat until the sauce starts to thicken, 7-8 minutes.  When the sauce has thickened, remove from the heat and stir in the salt.

Assemble the lasagna: Set oven temperature to 375F.  Lightly spray the bottom of a 9 x 13" baking dish with non-stick cooking spray.  Spread 1/2 cup cream sauce on the bottom of the baking dish.  Layer noodles to cover the bottom of the dish.  Spoon half of the sweet potato filling on top of noodles and cover with 1/2 cup sauce.  Repeat with one more noodle, sweet potato, sauce layer and then add another layer of noodles to the top.  Spoon the remaining sauce on top of the noddles then sprinkle with reserved 1/4 cup parmesan and mozzarella. 

Bake covered with tin foil for 20 minutes.  Remove the foil and bake an additional 15-20 minutes or until the top is lightly browned and bubbly.

Allow to sit for 5 minutes before cutting.  Serve with a sprinkling of the toasted pecans.  Then you should probably...

Eat it!! 

Monday, February 20, 2012

Brown Butter Lemon Bars

If you know anything about my culinary passions, you know:

1. That I believe a little brown butter can make anything taste better.
2. Lemon desserts do not pass these lips. 
3. Ever.
4. Never Ever.
5. Unless...(see #1 above).

I heard your collective gasp, and I understand your confusion.  But let me help you understand, its pretty easy.  A little brown butter can make anything taste better.  Or even good.

I don't know what it is about me and lemons, but we just don't dig each other when it comes to desserts.  I 'll add lemon to risottos, pastas, roasted vegetables and dips.  But please, keep that fruit away from my sweets.  Except for this one time.

Here's the deal, I am not going to say I love these lemon bars and they are my new favorite dessert.  But, they were pretty good.  I ate a whole bar and I didn't even cry when I remembered I wasn't going to hit any chocolate. 

So, why, you ask, would I choose to make something I am so obviously at odds with in the first place?  I made them for this lady.  My mama. 

She and my dad were here visiting this past weekend and since her birthday was just a few days prior I had to make her something extra special.  Lemon bars were that thing.  More on that awesome visit to come, but now, without further ado...I present to you:



Brown Butter Lemon Bars
Adapted from Baking by James Peterson

16 servings

2/3 cup (94 grams) all-purpose flour
2/3 cup (94 grams) cake or pastry flour
1/2 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into 1/2" cubes
1 egg

1/2 cup unsalted butter
3 large eggs
3/4 cup granulated sugar
1 tablespoon lemon zest
3/4 cup fresh lemon juice (about 6 lemons)

Make the dough: combine the flours, powdered sugar and salt in a food processor and pulse until combined, about 5 pulses.  Add the butter and egg and process for 20-30 seconds or until the mixture just comes together.  Flatten into a disk shape, wrap in plastic wrap and refrigerate for at least 15 minutes.

In a medium saucepan, melt the butter on medium heat until light brown and the butter has a nutty fragrance.  Watch the butter carefully and remove from the heat as soon as it browns to avoid burning.  Set aside to cool for 10 minutes.

Preheat the oven to 450F. 

Make the lemon curd: Bring a saucepan of shallow water to a simmer.  In a heatproof bowl that will fit over the saucepan, add eggs and sugar and whisk for 2 minutes until the mixture is pale yellow.  Whisk in lemon zest, juice and brown butter and then set the bowl over the simmering water.  Whisk constantly for 8-10 minutes until the mixture starts to thicken.  Remove from the heat and cover with plastic wrap.  Press the plastic wrap onto the surface of the curd to avoid forming a skin.  Set the lemon curd aside.

Roll the dough out into a 9" x 9" square and then press the dough into an 8"x8" baking dish.  Press the extra inch of dough up the sides and then trim any excess dough to form an even crust all the way around.  Bake for 20-25 minutes, or until the crust is light golden brown.  Let the crust cool for 15 minutes on a wire baking rack.

Spread the warm lemon curd over the warm pastry and let cool for 30 minutes at room temperature.  Cover and refrigerate for at least two hours and up to one week, before serving.

Cut into squares and...

Eat it!!

Friday, February 10, 2012

Roasted Beet & Brown Butter Pasta

I originally found this recipe when I was conjuring up new ideas for the plethora of beets we got in our CSA.  CSAs are awesome, but at certain times throughout the season they inundate participants with more of one vegetable than any family could possibly eat.  Beets were one of these things.

This meal has quickly become a favorite in our household.  I've even seen self-proclaimed beet haters take a liking to this pasta.  It says a lot about this dish.  Although, as we all know , a little brown butter makes everything taste better (and we all know this, right? If you don't, you should hop up on my little bandwagon).  Once the beets are roasted, this dish is very quick to put together.  Seconds.  Okay, I lie.  Naughty!  But it doesn't take long. 

This dish is beautiful...brilliantly red from the beets and topped with crumbled goat cheese.  Its a Valentine on a plate.  Can't you just see the look on your sweetie's face when they walk in the door on Valentine's Day and see this for dinner?  Pure love.


Roasted Beet & Brown Butter Pasta
Adapted from Epicurious

Makes 4 generous servings

1 pound red beets, scrubbed and greens removed
1 pound fresh fettuccine (I made my own from this recipe, but store-bought would work too)
6 Tbsp unsalted butter
1 Tbsp poppy seeds, heaping
1 tsp kosher salt
1/4 cup reserved pasta water
4 oz goat cheese

Preheat oven to 400F.  Wrap the beets in tin foil and place on a baking sheet.  Bake for 1 hour 15 minutes, or until the beets are tender when pierced with a fork.  Set aside to cool.

Once the beets have cooled, rub the skin off and roughly chop.  Place beets in a food processor and pulse until very finely chopped. 

Fill a large pot with water and bring to a boil for the pasta.  When the water boils, add the pasta and cook for 3-5 minutes or until cooked through.  Drain the pasta reserving 1/4 cup of the pasta water for the sauce.

Meanwhile, add butter to a large skillet on medium-high heat.  When the butter has melted and is starting to brown add the poppy seeds.  Continue cooking until the butter is a deep golden brown color.  Once this happens, quickly add the pureed beets, reserved pasta water and salt, stirring to combine.  Add the cooked pasta to the skillet and cook until heated through and the sauce covers the pasta uniformly.

Serve topped with crumbled goat cheese and then...


Thursday, December 1, 2011

Brown Butter Pecan Tart

If you know anything about me, you know that I am absolutely wild about pecan pie.  I am pecan pie crazy.  If I could only eat one food for the rest of my life, it would be pecan pie (ala mode of course, that still counts as one food, right?).  You know who else is a maniac for pecan pie?  My dad.  I am pretty sure its genetic.  If there is pecan pie in the house it will be devoured.  By me and him.  Immediately. 

So, what's this pecan tart business all about then?  Well, here's the deal, it has "brown butter" in the title.  Brown butter is my very favorite ingredient in the whole entire world.  Pecan pie and brown butter wrapped in one beautiful little package?  Gimme!

This tart is hands down the best dessert I've ever tasted in my whole entire life.  Even people that claim they hate pecan pie like this tart.  It is the perfect balance between sweet and salty; and also the perfect balance of amazing and amazing.  This tart graces my table at every holiday, and this was one of the three pies I made for our Thanksgiving feast last week, of course.

The crust is easy peasy.  Flour, brown sugar, salt and brown butter are mixed up with a fork and pressed into the tart pan with your fingers.  No crust to make, chill, roll out, patch, swear at, make again...just a little pat, pat here and there and its done!

The filling is quick and can be made while the crust bakes and then poured directly into the shell, which goes directly into the oven and then goes directly into my tummy. 

You're gonna love this.  Enjoy!

Brown Butter Pecan Tart
Adapted from Bon Appetit

Serves 12

3/4 cup unsalted butter
1 1/4 cups all purpose flour
1/4 cup light brown sugar, packed
1/2 teaspoon salt

1 large egg
1/2 cup light brown sugar, packed
1/2 cup agave syrup
1/4 cup heavy whipping cream
1/4 teaspoon salt
1 cup pecans, toasted, coarsely chopped and cooled

To make the crust: cook butter in heavy small saucepan over medium-high heat until butter is a deep golden brown, about 8 minutes. Watch the butter carefully to make sure it doesn't burn, it can turn on you fast!  Remove from heat. Pour melted brown butter into a glass measuring cup and let stand at room temperature until luke warm.

Preheat oven to 375F. Whisk the flour, brown sugar, and salt in medium bowl. Add 1/2 cup  of the brown butter and mix with a fork until a dough that resembles wet sand forms. Transfer dough to a 9 inch round tart pan with a removable bottom.  Using  your fingers, press dough evenly onto bottom and sides of the tart pan. Bake crust until it begins to brown, 15 to 18 minutes.

To make the filling: whisk egg and brown sugar in a medium bowl until well blended. Whisk in agave syrup, whipping cream, and salt. Stir in the remaining  1/4 cup brown butter, leaving most of the dark solids in behind. Stir in pecans and then pour filling into the baked pie crust, shaking gently to distribute the pecans.

Bake the tart until the center is almost set (the center will jiggle very slightly), about 25 minutes.  Cool on a wire rack and..

Eat it!

Thursday, November 3, 2011

Brown Butter Brownies

I made these brownies the first time for my friend Kate's birthday and have made them several times since.  This is my go-to recipe for brownies now 1. because they are the most amazing brownies I have ever tasted in my whole entire life, hands down, no question about it, and 2. because they take about 15 minutes to throw together but taste like I must have slaved away for at least double that.

Maybe I have never told you this about myself, but I am utterly and hopelessly in love with brown butter.  Brown butter will make anything taste better.  It adds a depth to food that can only be replicated by, well, more brown butter.  It is also a very sneaky-sneaky ingredient because people can often taste that there is something unique in what they're tasting, but can never pin point it.  That's because most people have never even heard of brown butter.  I make a lot of things with brown butter in them and when I giddily reveal my "secret" ingredient, I am often met with a blank stare.  Dang.  But, then I get to educate people on the wonders and awe of brown butter and that makes me happy.  Everyone needs a bit of brown butter in their lives, and especially the tummy part of their lives.

I hope you enjoy these as much as I do.  I don't know what else to tell you about them, except that you should go make them.  So, go!  Go make them!  Then eat 'em and enjoy!

Brown Butter Brownies


Adapted from Bon Appetit


10 tbsp (1 1/4 sticks) unsalted butter, cut into small pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder (not dutch process)
1 tsp vanilla extract
1/4 tsp (heaping) salt
large eggs, chilled
1/3 cup + 1 tbsp unbleached all purpose flour
cup nuts, chopped and toasted (My personal favorite is pecans, but walnuts are almost as amazing)


Preheat oven to 325°F. Grease and then line an 8x8 baking dish with parchment paper, press paper firmly against pan sides and leave a 2-inch overhang.  Melt the butter in medium saucepan over medium-high heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5-8 minutes. Remove from heat and add sugar, cocoa, 2 teaspoons water, vanilla, and salt and stir to blend. Let cool 5 minutes and then add eggs to hot mixture 1 at a time, beating quickly to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended and then beat  vigorously for one minute. Stir in nuts and transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.  Cool in pan on rack.  Use parchment paper overhang to lift the brownies from the pan.  Cut brownies into squares and...

Eat it!