Head north up the coast from Avila Beach, and you'll reach the upper half of coastal SLO County, comprising the towns of Morro Bay (famous for Morro Rock and a wealth of great seafood restaurants), Cayucos (if you have a sweet - tooth, do not go through this town without stopping
at Brown Butter Cookie Company), and Cambria.
For dessert, pick up the shortbread - like sweet - and - salty originals or irresistible espresso cookies
at the Brown Butter Cookie Company.
For dessert, choose the shortbread like sweet - and - salty originals or irresistible espresso cookies
at the Brown Butter Cookie Company.
Antiques lovers can stroll Ocean Avenue, chockablock with treasure - filled boutiques such as Rich Man Poor Man (146 N. Ocean Ave.; 805-995-3631) and Remember When (152 N. Ocean Ave.; 805-995-1232), then grab a bourbon shortbread cookie
at Brown Butter Cookie Company (250 N. Ocean Ave.; 805-995-2076; cookies for two $ 2.40).
A member of our Facebook community suggested we stop
at Brown Butter Cookie Company and I'm so thankful she did!
You had
me at brown butter and kept me hanging on with the ease of puff pastry sheets!
OMG, you had
me at brown butter!!!
You had
me at browned butter....
Not exact matches
The Southern - style meats may get most of the attention
at Smoke BBQ, but the restaurant's sides — such as brisket hash and grits,
brown butter mac and cheese, and red skin potato salad with buttermilk dressing — are just as tempting.
For example
at home Ella and Matthew eat lots of bowls of porridge with almond
butter, warming veggie stews with lots of spices served over
brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!
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
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light
brown sugar 1/2 C vegetable oil 2 eggs,
at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese,
at room temperature 6 Tbsp unsalted
butter,
at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
salt 8 TBSP unsalted
butter (1 stick),
at room temperature 1/2 cup granulated sugar 1/2 cup packed dark
brown sugar 1 large egg 1 tsp.
Recipe by tasty.co Check full recipe
at tasty.co Ingredients:
brown sugar,
butter, caramel, chips, chocolate, cocoa powder, egg, chocolate chips, macadamia nuts, peanut
butter, peanuts,...
In large bowl, with mixer
at medium speed, beat
butter and
brown sugar with until fluffy, scraping bowl occasionally about 1 to 2 minutes.
Melt plenty of
butter in a non-stick pan and sauté a few
at a time until golden
brown on both sides, turning them gently.
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan
butter, i use earth balance,
at room temp 10 ounces light
brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted
butter,
at room temperature scant 1 cup natural cane sugar (or
brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
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.
3 tablespoons
butter 1 teaspoon red pepper flakes 1 cup whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or
brown sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or
at room temperature if previously frozen)
unsalted
butter (I used Plugra),
at room temperature 2 3/4 cups
brown sugar (I used Imperial), packed 3 large eggs 1 tsp.
3/4 cup unsalted peanut
butter 3/4 cup maple syrup 1 teaspoon fine - grain sea salt 2 1/2 teaspoons agar agar flakes (available
at a health foods stores) 4 cups unsweetened (or lightly sweetened) crisp
brown rice cereal 3/4 cup pistachios, toasted and chopped
1) Put flour, salt, sugar and melted
butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven
at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden
brown)
6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted
butter (
at room temperature) 1 cup packed dark -
brown sugar 2 large eggs 1 cup unsulfured molasses
They are made with crisp
brown rice cereal (available
at many natural foods stores) mixed into a hot, decadent peanut
butter maple syrup sludge.
But it was a half day
at work, and there were some
brown bananas on the counter, and I had a recipe for peanut
butter banana bread that looked worth a try.
Cookies: 4 cups all purpose flour 1 1/2 tablespoons (4 1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted
butter,
at room temperature 1/2 cup granulated sugar 1/2 cup light
brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extract
Here's a look
at what I think is their best savory dish, the 60 Minute Eggs, Smithfield Ham, and Duck Fat Fried Hash
Browns with
Brown Butter Hollandaise.
1 cup plus 2 tablespoons flour 1/8 teaspoon salt 1/4 cup
brown sugar 1/2 cup (1 stick)
butter,
at cold room temperature (not quite spreadable)
:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted
butter,
at room temperature 1 cup (175g) packed light
brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
I would suggest adding another tablespoon of
butter, another 2 tablespoons of
brown sugar, and another banana (or
at least half of one).
Make the corn muffins a day or two ahead and refrigerate then leave out
at room temperature with the Kale, Jicama, and Orange Salad and Frosted
Brown Butter Blondies.
For an even more adventurous take
at this, try out this apple pie recipe with
brown butter and sage from Not Eating Out in New York.
Cream the
butter and
brown sugar until the mixture is light and fluffy, scraping down the bowl
at least twice.
I used Dakatine all natural peanut
butter, used only 250g insted of 355g of light
brown sugar, and chilled the dough in the fridge before scooping into 1 Tbsp balls that I cooked for 20 minutes
at 180 °C (356 °F).
If you continue to cook the
butter once it has melted and separated, the milk solids
at the bottom of the saucepan will start to
brown.
1/2 cup peanut
butter (not Natural Peanut Butter) 1/3 cup butter, at room temp 1/2 cup sugar 1/2 cup brown sugar 2 eggs, at room temp 1 Tbsp vanilla 1 cup flour 1 tsp baking powder 1/2 tsp salt 10 - 12 PEEPs 1/3 cup bittersweet chocolate
butter (not Natural Peanut
Butter) 1/3 cup butter, at room temp 1/2 cup sugar 1/2 cup brown sugar 2 eggs, at room temp 1 Tbsp vanilla 1 cup flour 1 tsp baking powder 1/2 tsp salt 10 - 12 PEEPs 1/3 cup bittersweet chocolate
Butter) 1/3 cup
butter, at room temp 1/2 cup sugar 1/2 cup brown sugar 2 eggs, at room temp 1 Tbsp vanilla 1 cup flour 1 tsp baking powder 1/2 tsp salt 10 - 12 PEEPs 1/3 cup bittersweet chocolate
butter,
at room temp 1/2 cup sugar 1/2 cup
brown sugar 2 eggs,
at room temp 1 Tbsp vanilla 1 cup flour 1 tsp baking powder 1/2 tsp salt 10 - 12 PEEPs 1/3 cup bittersweet chocolate chips
While the dough is in the fridge prepare the filling, in a medium pot add
butter,
brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (
at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.
Using a stand mixer fitted with paddle attachment (or use electric beaters), combine almond
butter and
brown sugar
at medium - high speed for 2 - 3 minutes until lighter and fluffy.
Recipe by thekitchn.com Check full recipe
at thekitchn.com Ingredients: baking powder,
brown sugar,
butter, chocolate, egg, egg yolk, almonds, salt, vanilla extract, walnuts, finely, flour,...
1-1/2 cups all purpose flour 1/4 cup unsweetened Dutch - process cocoa powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 teaspoon baking soda 1/2 cup (1 stick) unsalted
butter at room temperature 1 cup packed - dark
brown sugar 1 large egg
at room temperature 1 teaspoon vanilla extract 12 ounces semisweet chocolate chips, roughly chopped 1/2 cup turbinado sugar
Swirl the pan gently and have a look
at how
brown the
butter is.
At this point, the
butter will begin to take on a nutty aroma as it turns a lovely
brown color rather quickly.
1 cup milk 2 egg yolks 1/4 cup packed
brown sugar, dark 2 tbsp cornstarch 1/2 tsp cinnamon 1 set of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted
butter, softened
at room temperature to texture of mayonnaise 1/2 cup raisins 1/2 cup apricot jam
3/4 cup dried cranberries 1 1/2 cups boiling water 1 1/2 cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted
butter, softened to room temperature 1 1/2 cups light
brown sugar, packed 1 large egg yolk,
at room temperature 1/2 cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3 cups old fashioned oats 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts
Once you are happy with the level of
browning, pour the
butter into a large heatproof bowl (make sure you scrape the
browned bits
at the bottom of the pan into the bowl as well).
I first received a dozen of these melt - in - your - mouth
Brown Butter Pumpkin Snickerdoodle Cookies from Diana
at The Dreamery Events blog.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark
brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for
at least 1 day or up to 2 weeks, inverting jar occasionally.
Recipe by Check full recipe
at Ingredients: apple, beef, black pepper,
brown sugar,
butter, cheese, cider, cloves, cream, egg, fat, corn, garlic, parsley, salt, olive...
A while ago my friend Amanda (it's her amazing and florescent carrot
butter on that little whole grain toast in the background) introduced me to a pre-made quinoa tabbouleh salad
at Costco, it had extra bells and whistles, like mung beans and
brown rice, but it was lacking something so I decided to re-create it
at home.