I have to admit that I've never
tried brown butter!
I» v got to
try browning the butter.
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!
P.S I'll be
trying your browned butter mac and cheese; possibly with additional bacon.
And this cake looks like the perfect way to celebrate — must
try brown butter buttercream sometime!
Winnie this looks just wonderful — a lovely spin on a classic — I will have to
try browning the butter next time in mine:)
I plan on
trying the brown butter technique with a new pumpkin pie recipe that I love (eggless and with goat milk products for the dairy, gelatin for thickening, and a gluten free ginger snap crust).
Can't wait to
try the brown butter crust.
Not exact matches
Amen to the
browned butter, never
tried with coconut oil or yeast.
I've
tried this recipe before, but I've never made it with
brown butter.
Instead, this creamy, spicy, sweet pumpkin pie has a
brown butter graham cracker and cinnamon cereal crust (you know your inner child wants to
try this) and a thick swirl of torched, marshmallow - y Italian meringue.
I consider myself reasonably thrifty when it comes to cutting food waste by shopping with a grocery list, purchasing what I know I'll be able to use up in a timely manner, and
trying to use the entire vegetable (even the part that usually gets tossed) as in my Cast Iron Skillet Roasted Radishes with
Brown Butter.
If getting your kids to
try «
brown bread» is a challenge, just simply ask if they want warm bread with
butter and honey.
I've
tried rice crispy treats with
brown rice and peanut
butter «sludge» as you call it before, but I never thought to use agar agar flakes or pistachios.
I've
tried making gnocchi before with ricotta and it was delicious so I can imagine how yummy these are, too, especially with the
brown butter.
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.
The first recipe we
tried of yours was the
brown butter cornbread, which was UNBELIEVABLY good... we were sold on your gluten free ways after that recipe.
Made these this morning... the cinnamon filling was still a little runny - will
try adding more
brown sugar or less
butter next time, but boy they were still yummy.
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.
: (Help this mexican girl who wants to
try your blondies in here (and i mean,
browned butter????? I have to
try them!!!!!).
Just make sure that when you
brown the
butter, you don't
try to multitask (like I did) because you'll end up with burnt
butter, and no amount of chocolate and toffee can hide that.
When you transfer the
brown butter to a new container,
try to leave as much of this sediment in the pan as possible.
Was really excited to
try this recipe, but when I made mine it tasted like straight
brown sugar with hint of
butter.
I will have to
try the cornflake version of that, that i saw someone else mention o.O... I usually like savory dishes (and did love the recipe that we're all posting under), but I invented (or at least i haven't seen it anywhere else) a sweet version with
butter fried spaetzli (to golden
brown) topped with a
butter - rosemary (dried)- (very) dark chocolate sauce, baked with a bit of sprinkled sugar on top till the sugar crystalizes.
A couple months ago I
tried Bon Appetit's recipe for
Brown Butter and Toffee Chocolate Chip Cookie and Pat and I instantly decided that it's one of the best cookie recipes out there.
I decided to
try something new:
Browned Butter Sugar Cookies.
Every recipe I've
tried from Land O Lakes has been absolutely exceptional, and their Old Fashioned
Browned Butter Cookies are just as amazing as every other recipe I've
tried from their collection.
Because I am on a diet currently I used coconut oil instead of
butter (I would have
tried applesauce, but can't do apples right now) and molasses in stead of
brown sugar, no changes in dry ingredients out of curiosity.
Try them puréed or steamed as a side dish, baked and topped with almond
butter or chili as a hearty entree, or grated and sauteed as morning hash
browns.
So many of the recipes look amazing, but the recipes I really want to
try first are southwestern chicken egg rolls, hush puppy potato knishes, quionoa «hummus», charoset salad, goat cheese salad with raspberry vinaigrette, flanken butternut squash soup, meat and cabbage soup, pistachio crusted salmon, braised chicken with apples and sweet potatoes, citrus glazed duck breast, cranberry glazed turkey and spinach meatloaf, maple glazed rack of ribs, veal roast with mushroom sauce, pastrami meatballs, almond
butter banana pancakes, cheesy hash
browns, apple kugel muffins, blueberry cobbler, and fudgy chocolate bundt cake with coffee glaze.
Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted
butter 1 cup hot coffee 1 cup
brown sugar 1 cup molasses 4 eggs 1/4 cup chopped candied ginger sift dry ingredients together melt chocolate,
butter, & coffee together add
brown sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you
try it & how it turns out.
* 1/4 cup (60 g) unsalted
butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light
brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (
try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Or if you wanted to adapt this recipe (https://www.feastingonfruit.com/homemade-vegan-golden-oreos/) to be chocolate you could
try replacing the maple syrup with more coconut
butter, adding
brown / cane sugar (about 1/3 cup) and replacing 1/2 cup of the flour with cacao powder.
Once you
try your mashed potatoes with
brown butter, you may never make them any other way.
I'd like to
try the artichoke ravioli, with fresh herbs and
browned butter!
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't
tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted
butter, softened * 1/3 cup dark
brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark
brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
Next time I'm going to
try it with
browned butter.
I also like to
try new recipes with rhubarb, like this one for rhubarb
brown butter -LSB-...]
I might
try again with 1/4 cup of
butter and less
brown sugar.
Twin Stripe • Pumpkin Spice Toffee Le Jus d'Orange • Lentil - Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips Brewing Happiness • Caramelized Apple Pumpkin Muffins Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes The Speckled Palate • Pumpkin
Brown Butter Streusel Muffins with Maple Cream Cheese Glaze Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake Fork to Belly • Pumpkin Orange Brulee Pie Tasty Yummies • Grain - Free Pumpkin Spice Pancakes Påte á Chew • Pumpkin Almond Cake with Almond
Butter Frosting Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup Southern Soufflé • Sorghum Pumpkin Soufflés Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage - Mascarpone Sauce, Toasted Hazelnuts Kale & Caramel • Pumpkin Goat Cheese Polenta with
Brown Butter Thyme Mushrooms & Kale The Little Epicurean • Maple Pumpkin
Butter Brioche Toast Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free) The Fauxmartha • Baked Pumpkin Donuts So... Let's Hang Out • Grain - Free Apple Crumble Pumpkin Pie Wit & Vinegar • Pumpkin Flaxseed Dog Treats Dunk & Crumble • Pumpkin Roundup Biscuits and Such • Pumpkin Pound Cake SugarHero!
• Cinnamon Swirl Pumpkin Pound Cake Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage - Mascarpone Sauce, Toasted Hazelnuts Kale & Caramel • Pumpkin Goat Cheese Polenta with
Brown Butter Thyme Mushrooms & Kale The Little Epicurean • Maple Pumpkin
Butter Brioche Toast Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free) The Fauxmartha • Baked Pumpkin Donuts So... Let's Hang Out • Grain - Free Apple Crumble Pumpkin Pie Wit & Vinegar • Pumpkin Flaxseed Dog Treats Dunk & Crumble • Pumpkin Roundup Biscuits and Such • Pumpkin Pound Cake A Little Saffron • Spiced Pepita Brittle
Substitution Options: Canned coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut
butter:
try almond or cashew
butter Tamari / soy sauce: Bragg or coconut aminos
Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not
tried either
Try these whipped sweet potatoes with
brown butter for a healthier take on sweet potato casserole!
I've already
tried two recipes from the book (sweet peas and shells alfredo, and
brown butter rice krispies), and both were a hit!
I did everything wrong from accidentally melting the
butter when
trying to soften it in the microwave (put it in the freezer for a few minutes afterwards) to most likely curdling the sugar mixture when I added the yogurt (the low fat kind) to yanking the muffins out of the oven 5 seconds after I put them in there hoping like crazy that the thought of rising hadn't even entered their little muffin heads yet while I dumped
brown sugar over the tops.
I bet that
brown butter sauce is divine with the roasted cauliflower, I'm going to have to
try it
If you love breakfast hash
browns but aren't eating
butter,
try cooking your shredded potatoes in a little coconut oil — the texture will be the same and don't worry, the coconut oil doesn't make your food taste like a piña colada!
Ingredients: Uncooked quick - cooking oats,
brown sugar, raisins, chopped walnuts, baking powder, milk, applesauce,
butter, egg, cooking spray Calories: 281
Try this recipe: Baked Oatmeal
Some of the pantry staples that I always
try to keep on hand are: oats,
brown rice and / or quinoa, whole grain pasta, whole grain crackers, canned diced tomatoes, canned beans, chicken or vegetable broth, sustainably caught canned tuna, raw nuts and seeds, nut
butter, healthier snack bars, and good quality dark chocolate.
I
tried a little bit straight out of the jar and it had the perfect, nutty,
brown butter taste I'd been expecting all along.