Very fall, almost ravioli - like Polish dumplings, doused in
brown butter cream...
A seasonal take on Nana's Polish dumplings, these Pumpkin Walnut Sage Pierogi are extra delicious when paired with
a brown butter cream sauce!
Brown Butter Cream Cheese Frosting 1/4 cup unsalted butter 250 g cream cheese, room temperature 2 tablespoons maple syrup 1 teaspoon vanilla extract
The brown butter cream cheese frosting gets its sweetness from caramelizing the butter, so less sugar is needed.
Hi Deb, I have enjoyed these several times, and am revisiting the idea because I've recently been inspired by
brown butter cream cheese frosting, and I'm thinking about doing it with brown sugar too.
My kids did not think this tasted overly pumpkiny so a whole can is fine and have you tried
my Browned Butter Cream Cheese Frosting - it would be perfect for this cake!
Not exact matches
In a medium bowl,
cream together the softened
butter,
brown sugar, and white sugar until well blended.
She's making «funeral potatoes,» a classic Mormon casserole, and heaped on the counter are the ingredients: a not - so - healthy dose of cheese,
butter, sour
cream, hash
browns and chicken soup.
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!
Bete Noire (Flourless Chocolate Cake) Biscoff Rice Krispie Treats
Butter Mints Butterscotch Bourbon Bars Cake Batter Truffles Caramel Apple Cheesecake Bars Caramel - Nutella Crumb Bars Chai Snickerdoodle Cookies Cheesecake Brownies Chocolate, Almond, + Pear Tart Chocolate Avocado Pudding -LCB- vegan -RCB- Chocolate - Buttermilk Cupcakes with Raspberry - Cheesecake Buttercream Chocolate Caramel Tart Chocolate Cheesecake with Dark Chocolate Drizzle Chocolate Chip + Butterscotch Oatmeal Cookies Chocolate Chip Cookie Cake Chocolate Chip Cookie Dough Truffles Chocolate Chip Cookies (the New York Times recipe) Chocolate Chip Mini-Cupcakes with Milk Chocolate Frosting Chocolate Chocolate - Chip Muffins Chocolate Crackle Cookies Chocolate - Frosted Peanut
Butter Chocolate Chip Bars Chocolate - Gingerbread Bars Chocolate - Guinness Pudding Chocolate Mocha Sandwich Cookies Chocolate - Nutella Thumbprint Cookies Chocolate Pastry Torte Coconut Macaroons Cookie Dough Cheesecake Bars Cranberry Shortbread Cake Dark Chocolate - Coconut Cupcakes with Coconut Buttercream Dark Chocolate Cupcakes with Peanut
Butter Frosting Easter Egg Macaroon Nests Easy Homemade Funfetti Cake Five - Minute Strawberry Cheesecake Mousse Fresh Peach + Amaretto Popsicles Fresh Peach + Raspberry Galette Fresh Strawberry Pie with Shortbread Crust Frozen Watermelon «Pops» Glazed Lemon Pound Cake Hot Cocoa Cupcakes with Marshmallow Buttercream «Hot Dog» Sugar Cookies Homemade Marshmallow Peeps Homemade Salted Caramels Lemon - Blueberry
Cream Pie Lemon Ricotta Cookies with Lemon Glaze Homemade Hostess Cupcakes Lemon Sugar Cookie Bars Lime - Raspberry Squares with Pistachio - Graham Crust Malted Chocolate Sandwich Cookies M&M Cookie Bars Margarita Ice
Cream No - Bake Chocolate Mint Bars No - Bake Chocolate - Ricotta Icebox Cake No - Bake Coconut + Almond Fudge Brownies No - Fail Chocolate Fudge Nutella Chocolate Chip Cookies Oatmeal + Marshmallow Creme Pies Peach + Pecan Oat Crumble Bars Peanut
Butter Buckeyes Peanut
Butter Chocolate Chip Bars Peanut
Butter Chocolate Chip Cookies Peanut
Butter Cookies with Salted Peanut Caramel Peanut
Butter + Jelly Bars Peppermint Candy Cane Brownies Peppermint Patty Brownie Cupcakes Pina Colada Sorbet Pumpkin - Chocolate Swirl Brownies Pumpkin Cupcakes with Salted Caramel Buttercream Pumpkin Spice Cookies Pumpkin Magic (Seven - Layer) Bars Pumpkin Roll Pumpkin Whoopie Pies Quadruple Chocolate Loaf Cake Raspberry - Chocolate Chip Frozen Yogurt Raspberry - Chocolate Liqueur Fudge Brownies Raspberry Confetti Meringues Raspberry Swirl Cheesecake Bars -LCB- low - fat -RCB- Red Velvet Cake with
Cream Cheese Frosting Red, White, + Blue «Stained Glass» Jello Salted
Brown Butter Rice Krispie Treats Salted Caramel Chocolate Cookies Salted Caramel Chocolate Chip Cookies Seven Layer Bars -LCB- Lightened - Up! -RCB-
4 tablespoons
butter 1/2 cup light
brown sugar, lightly packed 1/2 cup pumpkin puree 3 tablespoons heavy
cream 3 tablespoons corn syrup (or
brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt
In large mixing bowl,
cream together cold cubed
butter,
brown sugar, and sugar for 4 minutes or until creamy.
-LSB-...] your buttermilk: Chocolate Cake with Chocolate Buttercream Frosting, Flaky Whole Wheat Biscuits, BBQ Chicken Chopped Salad with
Cream Avocado Dressing,
Browned Butter Blueberry Muffins, and Autumn Chicken and Vegetable -LSB-...]
I sauteed the pineapple in some
brown butter and rum, added honey and pinenuts, and flavored the mascarpone
cream with some orange zest and vanilla.
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.
Coconut Ice
Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
Cream 1 1/2 c cashews 400 mL coconut
cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
cream 1/2 c liquid sweetener (e.g. coconut nectar /
brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao
butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar /
brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut
In a large bowl,
cream butter,
brown sugar, and white sugar with an electric hand mixer or stand mixer with fitted paddle attachment.
In a second bowl, gently whisk together eggs, sour
cream,
brown sugar and melted
butter.
Cream the
butter along with granulated sugar,
brown sugar and vanilla in a large bowl with mixer until creamy.
In a medium bowl,
cream together the melted
butter,
brown sugar and white sugar until well blended (1 - 2 minutes).
In a medium large mixing bowl beat together the applesauce, almond
butter,
brown sugar until
creamed well.
In a large mixing bowl,
cream together the
butter and
brown sugar until uniform.
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.
Basler Läckerli Breakfast cookies
Browned butter almond cookies
Brown sugar foaming milk cookies
Brown sugar whoopie pies with dulce de leche buttercream Busolai Caramelized white chocolate cookies Caramel oat bars Chocolate cherry cookies Chocolate Hazelnut Crinkle Cookies Chocolate salame Christmas macaroons Condensed milk thumbprint cookies with strawberry jam Congolais Custard
cream biscuits Fave dei morti al cacao Homemade Monte Carlos Jammie Dodgers Maple oatmeal lace cookies Meringues Nutella sugar cookies Peanut
butter & chocolate cookies Piped shortbread cookies Snickerdoodles Spelt sugar cookies Stracciatella cookies Toffee chip cookies Treacle flapjacks (oat bars) Triple chocolate chip cookies (eggless) Triple chocolate pinwheel cookies Vanilla «ice
cream» cookies Zaleti (a.k.a. gialletti)
More bourbon + peaches, with
brown butter and maple and melty vanilla ice
cream, too.
Ingredients: Cinnamon Sugar Cookies 2 1/4 cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted
butter, softened 2/3 cup packed light -
brown sugar 1/3 cup granulated sugar 2 large eggs 3 Tbsp sour
cream 1/2 tsp vanilla extract
Fill it with a sweetened
cream cheese mixture, fresh sliced peaches, a sprinkling of
brown sugar and a pat of
butter, then baked until warmed through.
This Blackcurrant Oatmeal has
cream,
brown sugar, and
butter for richness, plus a little lemon zest and black currants for a fruity aroma and flavor.
In a large bowl,
cream the
butter and
brown sugar until light and fluffy.
1) Sift self - raising flour into a large mixing bowl 2) Cut the
butter into small cubes and mix it with the flour, using two knives to mix the
butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden
brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and
cream cheese together until they have integrated homogeneously 11) On each scone half, spread some
cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more
cream cheese mixture and finally sprinkle with fresh chives
For the Cheesecake 1 Tbsp
butter 3 Tbsp graham cracker crumbs 8 oz package
cream cheese 5 oz Greek yogurt 1 egg 1/4 cup
brown sugar 1 tsp vanilla
Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut
cream 2 tablespoons natural peanut
butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's
Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
In a separate bowl,
cream the
butter and add the granulated sugar and 1/4 cup of the
brown sugar.
Meanwhile, in a medium saucepan, combine the
butter,
cream and
brown sugar and bring to a boil over moderate heat, stirring.
Brown Butter Apple Cinnamon Ice
Cream with Salted Honey Caramel The Housewife in Training Files
The
cream cheese topping is blended with a touch of
browned butter and almond extract making it irresistible and nutty and the pumpkin bread is loaded down with my favorite fall spices of cinnamon, nutmeg and cloves.
Whisk
brown sugar, heavy
cream, and
butter together in a medium saucepan over medium - low heat.
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.
In a large bowl,
cream together 1/2 cup
butter or margarine, 1/2 cup peanut
butter, white sugar,
brown sugar, and vanilla.
If you want more richness, replace some of the broth with
cream and dress it up with cheese or
browned butter as you wish.
3/4 cup white sugar 1/8 teaspoon salt 2 cups half - and - half
cream 1/2 cup whipping
cream 1/4 cup
brown sugar 1/4 cup cornstarch 1/2 cup margarine or 1/2 cup real
butter 1 teaspoon vanilla
Then we
cream together the
butter and sugars (I like to use a combo of
brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.
Combine the
butter and
brown sugar in a mixing bowl and
cream on medium - high speed until light and fluffy.
This
brown sugar icing is made by cooking milk and flour until it thickens then after it's cooled,
creaming that in with the
butter and
brown sugar.
While the rainy days passed, I scribbled notes of
browned butter, a bit of
cream, maybe some shaved grano padano cheese on top.
In a bowl attached to a stand mixer (or hand mixer),
cream together the
butter and
brown sugar until light and fluffy.
In mixer on medium speed,
cream butter, peanut
butter, sugar and
brown sugar until light and fluffy, about 3 minutes.
In a medium sauce pan over medium heat, stir together the
cream soda,
brown sugar,
butter, vanilla and
butter flavoring.
Combine hash
browns, sour
cream,
cream of mushroom soup, cheese, milk, onion, salt, pepper, garlic salt, and 1/2 stick of melted
butter, then stir well.
In a small bowl, mix together the
brown butter, honey, egg, sour
cream, and buttermilk.