They have chocolate chips but not too much to overpower the rich caramel flavor
from the browned butter and brown sugar.
Drain any excess butter
from the browned butter solids.
The depth of flavor comes
from the browned butter, which has a rich nuttiness and complexity.
From Browned Butter Apple Pie Muffins to Pumpkin with Chocolate Chips, you don't want to miss this list of the best fall muffin recipes!
Reminiscent of the topping on an apple crisp, this chewy oatmeal cookie gets a nutty undertone
from the brown butter.
I had pumpkin leftover
from our Brown Butter Pumpkin Waffles and wasn't about to let it go to waste.
Not exact matches
The company boasts no substitutes and no shortcuts for every product, using real
butter, chocolate chips, Heath toffee crumbles, raisins, vanilla extract,
brown sugar and macadamia nuts imported
from South America and South Africa.
Fresh spring rolls made
from cabbage, carrots, celeriac, romaine lettuce, and
brown rice paper, dunked in a peanut
butter dipping sauce.
-LSB-...] Pigs in a Blanket
from Tablespoon
Brown Butter Garlic Snack Mix
from Sarah's Cucina Bella Coconut Shrimp with Pineapple Salsa
from -LSB-...]
Add some
browned butter, a touch of
brown sugar, and a sprinkling of green onions and you've got a potato dish
from heaven!
Remove the sauce pan
from the heat and pour the
browned butter into a bowl to cool for 10 minutes.
And if you're replacing all of the
butter with avocado, it's best to reduce your oven temperature by 25 degrees Fahrenheit to prevent your baked goods
from getting too
browned.
Remove
from the oven and evenly spread the graham cracker and
brown sugar mixture over the melted
butter.
A little richness
from the buttermilk and egg with a little bit of
butter, and just a hint of sweetness
from one tablespoon of
brown sugar.
Ingredients (Adapted
from Joy of Baking): 1/2 cup (1 stick) unsalted
butter, room temp 3/4 cup creamy peanut
butter 1/3 cup
brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
For just a few days, take a break
from pumpkin and use some sweet potatoes to make this
browned butter sweet potato bread.
I made a few things for lunch - sparkling water spiked with June's syrups, crostini with goat cheese and yellow split peas
from SNC, Green Lentil Soup with Curried
Brown Butter from the new book.
Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the
butter and melt over low heat, then add the
brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove
from heat.
I made it with on - hand Fig
Butter from Trader Joe's, orange juice concentrate, Dijon & spicy
brown mustard, Agave, and way more bacon strips.
Remove
from heat and use a rubber spatula to scrape the
butter and all the
brown bits into a dish to cool slightly.
The key to
browning mushrooms is to heat the oil or
butter before adding the mushrooms to the pan and refraining
from adding salt until the end of the cooking process.
My version has six ingredients; aside
from the usual peanut
butter, egg, and
brown sugar, this recipe has vanilla for flavor and cornstarch and baking powder to give the cookies a chewy texture.
:D Milky Way and chocolate chip cookies slightly adapted
from the oh, so delicious A Passion for Baking 185g unsalted
butter, room temperature 200g light
brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
They're sweet, fudgy in texture, and bursting with butterscotch flavor, real butterscotch, because it comes
from butter and
brown sugar instead of a Hershey's bag.
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.
: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.
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.
You could give me any rice crispy treat and I'd eat it, but these peanut
butter brown butter ones
from Stephanie would be eaten like 10 times faster (via Girl Versus Dough)
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted
butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly
browned and pulls slightly away
from sides of the pan.
You can not move on
from nutella stuffed
browned butter blondies.
-LSB-...] a month long hiatas
from heavy duty baking, my friend Karen
from The Food Charlatan posted these Nutella Stuffed
Brown Butter Blondies, and I was back on the bandwagon again.
Cook the
butter over medium heat until it starts to turn a nice hazelnut
brown, remove
from heat and mix in the garlic, thyme and lemon juice.
Remove
from heat and add pumpkin puree,
butter, cream cheese and
brown sugar.
Once the
butter is
browned, remove the saucepan
from the heat and stir in the granulated sugar, cocoa powder, vanilla extract and water.
Once the
butter has begun to
brown, remove
from the heat.
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.
;) White chocolate gingerbread blondies
from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted
butter, room temperature 1 1/4 cups (218g) packed light -
brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
Fluffy ginger and date cake
from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted
butter, room temperature, chopped 1 1/2 cups (262g)
brown sugar, packed 4 eggs Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
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.
Christmas cookies
from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted
butter, softened 1 cup (175g)
brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat
butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Chock - full of chocolate chip cookies
from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted
butter, room temperature 1/2 cup (88g) packed light
brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.
When the solids are turning
brown and the
butter is nutty and fragrant, remove the pot
from the heat and immediately pour the
brown butter into a small bowl.
They are lightly sweet, but rich
from the
brown sugar and the nutty
brown butter.
Add pinch of Himalayan pink salt and cook until
butter browns, swirling skillet frequently to keep
butter solids
from burning, about 3 minutes.
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.
Cookie 6 and re-bake 7: The recipe
from Sugarywinzy has the most potential with a prominent
butter taste without the limiting flavor of
brown sugar.
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 se
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 se
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 se
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 serving.
THICK AND CHEWY GINGERBREAD COOKIES
from Cooks Illustrated Ingredients: 3 cups all - purpose flour 3/4 cup firmly packed dark
brown sugar 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted
butter, cut into 12 pieces and softened slightly 3/4 cup unsulphured molasses 2 tablespoons milk Directions: 1.
If you're not using it immediately (say, drizzling it over steamed vegetables), get it out of the hot pan and into a bowl so the residual heat doesn't continue to push the
butter from brown to burnt.