Sentences with phrase «about brown butter»

And you know how I feel about brown butter

So my questions has always been about the brown butter and sage sauce is that the act of putting butter and a sage leaf in the pan and then frying the item or is it something else??

Let's talk about brown butter for a minute here!

These are the best Rice Krispie Treats — something about that browned butter and pinch of coarse salt!

Not exact matches

Bring to a simmer and cook for about five minutes being careful not to brown the butter.

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

1 cup hazelnuts 14.4 oz box graham crackers, crushed (about 4 cups) 8 oz dark or semisweet chocolate 1/2 cup dark alkalized (Dutch process) cocoa powder 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large eggs

Once the butter had cooled down so it's no longer scalding, beat together the browned butter and sugars in a large bowl using an electric mixer on medium speed (about 30 seconds).

And this recipe has me thinking about how wonderful it would be to pour browned butter over all kinds of roasted vegetables.

In large bowl, with mixer at medium speed, beat butter and brown sugar with until fluffy, scraping bowl occasionally about 1 to 2 minutes.

Using a stand mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar together until light and fluffy, about 3 minutes.

To brown butter, cook the butter in a small saucepan over medium heat about 5 minutes without stirring.

Once melted, continue cooking the butter until it appears medium - brown in color and has a nutty scent, about 4 minutes.

Continue to swirl the pan until the butter turns a deep brown color and smells nutty, about 2 minutes.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

In saucepan, combine 1/2 cup honey, almond butter and brown sugar; cook stirring occasionally over medium heat until it comes to a boil; about 10 minutes.

Stir the pan continually for about 5 to 7 minutes, until the crackling, and foaming has subsided, the butter has browned, and has a nutty aroma.

Using a stand mixer with the paddle attachment, beat together the butter and brown sugar, until light and fluffy, about 3 minutes.

In a large bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2 - 3 minutes.

Bring the butter to a simmer, stirring occasionally, until the butter has browned, about 15 minutes.

In a medium bowl cream together butter and brown sugar add egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined.

3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds

Heat butter in a skillet over medium heat until butter is foaming and nut - brown in color, stirring constantly about 3 to 5 minutes.

In mixer on medium speed, cream butter, peanut butter, sugar and brown sugar until light and fluffy, about 3 minutes.

Pour the batter into the buttered - bundt pan and bake in the preheated 350 degree F oven until the edges are golden brown, the top has risen, and it's beginning to crack, about 45 minutes.

Pour in the brown butter and blend or mix with a hand mixer until the batter is evenly combined, about 20 seconds.

In the bowl for an electric mixer cream together butter, brown sugar, and sugar until fluffy, about 2 minutes.

When the butter is melted add the onion and cook, stirring occasionally, unto soft but not browned, about 7 - 8 minutes.

They're made with brown sugar, peanut butter, and vanilla extract, and — bonus — they're ready in about 30 minutes.

2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg

Place softened brown butter in a medium - large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1 - 2 minutes.

Here's the thing about bitter ingredients, whether you're talking onions or wasabi: by adding a little heat and something sweet (like browned butter), bitter ingredients mellow out so that they become pleasant instead of piercing.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

There's something luxurious about the name of this recipe, and they certainly look fancy, but I assure you that these Chocolate - Dipped Brown Butter Shortbread are as easy as they are delicious.

Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly.

For muffins 1-3/4 cups all - purpose flour (about 7-1/3 ounces) 1 cup old - fashioned oats 1/2 cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup milk 1 large egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 1/2 cup strawberry or raspberry jam

In a separate bowl with an electric mixer (or in the bowl of a stand mixer), beat the butter and brown sugar for about 2 minutes on medium speed.

Heat a frying pan to medium - hot, smear a little butter into the pan with a paper towel, then once hot, place four scones in the pan and fry about 3 - 4 minutes each side, until golden brown.

- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

I put the gnocchi in the freezer for about half an hour following the other reviewers» advice, and then lightly browned them in the brown butter sauce (instead of just mixing).

Meanwhile, cook butter with rosemary in a 12 - inch heavy skillet over medium - low heat until golden brown, about 5 minutes.

- To a large bowl, add the 1 1/4 cups brown sugar, the granulated sugar, the eggs and the vanilla, and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.

In a large pot, saute onion and butter until onions are lightly brown and caramelized, about 10 - 15 minutes.

Bake it all together for about 35 minutes, or until the smell of brown butter and caramelized mango makes you totally insane!

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute.

Brown Butter Cookies Brown butter wasn't in my culinary radar until about three monthButter Cookies Brown butter wasn't in my culinary radar until about three monthbutter wasn't in my culinary radar until about three months ago.

I didn't see the note about not using quick oats and all I had was natural peanut butter so I did add extra brown sugar.

I guess «leathery» came about because they don't rise like Mum's regular Scotch pancakes did and we used to have them either with butter / brown sugar / lemon juice or butter / sour cream / brown sugar.»

Add pinch of Himalayan pink salt and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes.

ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2 tablespoons) neutral oil 75 grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)