Sentences with phrase «cooled browned butter»

Add the sugars, cooled brown butter mixture, egg, and vanilla.

Drain the soaked cashews; add them to a food processor or blender along with the cooled brown butter and pulse until a smooth paste is formed (this may take a few minutes).

In a blender, process the bananas with the eggs, the buttermilk, the cooled brown butter and the vanilla.

Not exact matches

Peel, core and slice apples thin Step 4: In large skillet cook apples in 2 T. butter and 1/2 cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cool.

After browning the butter, I had considered letting it cool back into a solid state, but then I got impatient and added it while it was still melted.

Blondies: 1/2 cup unsalted butter, melted and cooled slightly 1 cup light brown sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup finely shredded carrots, * packed (5 - 6 medium carrots) 1 cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optional

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).

I highly suggest letting the brown butter cool completely before whisking in the remaining glaze ingredients.

Remove the sauce pan from the heat and pour the browned butter into a bowl to cool for 10 minutes.

Assuming you used butter, and not a nondairy substitute, the only other reason they wouldn't brown would be an oven that is too cool.

In a medium bowl, whisk the cooled melted butter, brown sugar, and honey together until completely smooth and thick.

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.

I don't usually have the patience for browning butter and then letting it cool enough to make the dough.

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

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.

Remove from heat and use a rubber spatula to scrape the butter and all the brown bits into a dish to cool slightly.

While the crust is baking, place the butter in a medium saucepan over medium heat, melt and cook, swirling often until it foams up and turns brown, remove from heat and set aside to cool.

Toast the pecans and quick sauté them using a little butter and 2 tablespoons of brown sugar, set aside and let them cool before using.

1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.

Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.

Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

FOR THE CRUST 3/4 cup graham cracker or ginger snap crumbs 1/2 cup finely chopped pecans 1/4 cup firmly packed light brown sugar 1/4 cup granulated sugar 4 tablespoons (1/2 stick) unsalted butter, melted and cooled

3/4 cup brown sugar 1/2 cup all - purpose flour 1/4 cup sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 6 tablespoons unsalted butter, melted and slightly cooled

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before seButter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before sebutter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before sebutter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

Some recipes call for adding lemon juice at this point; the tartness complements the sweet butter, while the juice cools it and slows the browning.

Brown Butter Pound Cake — 2 hours (includes cooling time) Chocolate Glaze — 15 minutes Assembly of Ice Cream Petit Fours — Ice cream must be frozen ahead of time several hours, then the cake and ice cream freeze overnight.

Once the butter starts to foam up and turn brown, remove from heat and set aside to cool.

Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat - proof bowl to cool.

Scrape the browned butter and milk solids into a small heatproof bowl, stir in the honey, and let cool completely.

4 tsp active dry yeast 1 tsp white sugar 1 1/4 cups warm water (110 degrees F / 45 degrees C) 5 cups all - purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 1/2 tsp salt 2 Tbsp butter, melted 1/2 cup baking soda 4 cups hot water 2 egg whites 2 Tbsp butter, melted that has been cooled Kosher salt, for topping Parchment paper and cooking spray

Remove from the pan and immediately transfer butter (browned bits and all) to a small bowl to cool.

For the glaze I used butter and some Brown Just Like Sugar and drizzled it over the top after slightly cooled.

5 Tbs salted butter, melted and cooled for a few minutes 1/3 cup packed brown sugar 1/4 cup flour 1/2 tsp vanilla extract 3/4 cup chocolate chips (mini chips would really be best but the Target I was at didn't have them)

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

2) First you'll want to brown your butter, and allow it to cool slightly.

As soon as the butter is browned, remove from heat and pour into a small bowl to cool (do not leave in the saucepan or it will continue to cook or burn!).

3 cups all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 1/2 teaspoons ground cinnamon 1/2 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, melted and cooled slightly 1 cup granulated sugar 1/4 cup light brown sugar, packed 1/2 cup mashed overripe banana (about 1 1/2 large bananas) 2 teaspoons pure vanilla extract

Cool, crisp, apples sautéed down in warm apple pie spices, brown sugar and butter.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

You know I love me some brown butter but I was in a rush when I made these and didn't want to wait for the butter to cool down.

1 1/2 cups whole wheat pastry flour 1 cup cake and pastry flour 1 tablespoon baking powder 1/2 cup light brown sugar 1/2 teaspoon salt 2 large eggs 1 cup buttermilk 1/4 cup butter, melted and cooled slightly zest of 2 lemons 1 cup of berries (I used strawberries) 3 tablespoons large grain raw sugar 1 teaspoon large grain salt (I used Kosher salt)

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Ingredients 2 cups oats (I used old fashioned) 1/2 cup brown sugar 1 teaspoon baking powder 1 heaping teaspoon cinnamon 3/4 cup dried cranberries 1 1/2 cups milk (I used almond) 1 egg, lightly beaten 1 teaspoon vanilla extract 2 tablespoons butter or coconut oil, melted + cooled 5 canned peach halves, diced

Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted butter, cut into 4 pieces 1/2 cup light corn syrup 1/2 cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate

So I melted the butter, waited for it to cool down before mixing it in the food processor with white and brown sugar, eggs and a little vanilla extract.

1 cup rolled oats 1 cup all - purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons brown sugar 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled

Take off the heat and let cool a bit (it may be a good idea to transfer the browned butter to a separate bowl as it can continue to cook in the still hot pan).