Traditional shortbread gets an added depth of flavor with
the use of brown butter.
Not exact matches
1/2 cup
butter 1/4 cup sugar 1/2 cup
brown sugar 1 egg 1 teaspoon vanilla 3/4 cup peanut
butter (I
used chunky) 1 cup flour 1 teaspoon baking powder Pinch
of salt 1 1/4 cups chocolate chips
By the way my daughters and I made some
of your yummy cookies and YES we
used browned butter for Christmas and they were a hit with a capital H.
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted
butter 3/4 to 1 cup (145 to 190 grams) light
brown sugar (depending on the level
of sweetness you prefer, I always
use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch
of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
In the bowl
of a stand mixer (or a large bowl
using a hand mixer) combine the
butter (or solid coconut oil), coconut sugar (or
brown sugar) and vanilla extract.
My old recipe
used in previous years called for copious amounts
of canned sweet potatoes, sugar,
butter, and
brown sugar.
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.
Mix together some flour,
brown sugar, cinnamon, and salt, and then
use a pastry blender or two forks to cut in four tablespoons
of cold
butter.
I, too, made this bread tonight — in fact, a double batch, most
of which is baking right now — and I
browned my
butter, but
used two tablespoons
of Korbel brandy instead
of bourbon, which we don't have.
I like
using four bananas, olive oil instead
of butter, 1/2 cup
of brown sugar with a couple swirls
of honey, and subbing 1/2 cup
of the flour with whole wheat flour.
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 chi
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 chi
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
I took another commenter's suggestion to
brown some chorizo and
use the rendered fat instead
of butter and the
browned chorizo instead
of ham.
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.
Except for the
use of butter when
browning the chicken, this is all dairy free and this recipe makes quite a bit... because, we enjoy leftovers and often it tastes even better the next day!
Wet ingredients: 4 tbsp vegan
butter, melted — or you can
use coconut oil 150 ml plant - based milk
of choice, warmed 7g sachet
of yeast 3 tbsp coconut sugar — or you can
use brown sugar Vegan ice cream to serve - we love Booja Booja
used one jar
of skippy peanut
butter and whole foods organic light
brown sugar.
Using electric mixer, beat together
butter,
brown sugar and orange zest until light and fluffy, scraping down sides
of bowl as needed.
I halved the recipe and healthified them a tad bit by
using wheat flour, half
of the
butter called for the recipe, 1/2 cup
of brown sugar and 1/4 cup
of truvia instead
of all
brown sugar.
: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.
Just made the cookies
using unsalted
butter, 3/4 cup
of whole spelt flour (because I had only 3/4 cup
of oats), and
brown sugar (because I didn't have coconut sugar).
Melt 2 Tablespoons
of butter in the pan you
used for the
brown butter.
It is divided into three sections: «Intensely Chocolate,» which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor
of chocolate is the star; «Essentially Chocolate,» with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or
Brown Butter Blondies; and «A Hint
of Chocolate,» with recipes that
use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub.
I
used pecans,
brown sugar splenda (had to sorry) cinnamon a bit
of nutmeg and some apple grated... a bit
of butter to hold it all together... rolled it... baked it... not one survived.
For the sweet, I
use a teaspoon
of cinnamon with a little less than a half cup
of brown sugar and mix that into 4 tablespoons
of butter.
What do you think
of using the cauliflower
brown butter potatoes in place
of the sweet potatoes... too much?
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I
used Barbara's Peanut
Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1 cup
brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
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).
It's super easy to make,
using Pillsbury biscuits and is topped with
brown sugar,
butter, walnuts and cinnamon baked into a caramelized construction
of sweet buttery goodness.
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.
This red velvet cookie recipe starts with real
butter for the most delicious flavor, and
use a combination
of brown sugar & granulated sugar.
1 package bagels (I
used plain — but I think cinnamon raisin or wheat would be great, too)
butter to spread 2 - 3 cups
of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons
browns sugar 3 tablespoons
butter, melted
In the bowl
of a stand mixer (or other large mixing bowl if
using a hand mixer), mix the
butter with the granulated and
brown sugar and beat until fluffy with the paddle attachment.
I would really like to win one
of the donut pans to
use to make the Cinnamon Donuts with the
brown butter glaze!
Using a handheld beater or the whisk attachment
of an electric stand mixer, gradually add the
browned butter, mixing after each addition on medium speed until the
butter is completely incorporated and the batter emulsified.
I have found roasting broccoli to be such a good idea - have never thought
of using brown butter - and soy - sounds yummy!
I
used dairy - free imitation
butter and a combination
of sugars I had on hand - white,
brown and coconut.
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.
I think I'll
brown 1/4 cup
of the
butter, and
use the 1/2 cup as softened
butter.
The only difference I did, besides
using natural peanut
butter, was
use only 1/3 cup
of jaggery instead
of brown sugar.
I also
used bittersweet chocolate and salt to cut through the sweetness
of the cookie, and infused the
butter (which I also
browned) to give it more flavour.
I subbed the pb with almond
butter, but the gluten free member in my family is also sugar free, so instead
of brown sugar, I
used 1/3 c. agave nectar.
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.
4 cups diced crisp, tart apples (3 — 4 apples)-- I
used a combination
of gala and granny smith 1 cup granulated sugar 1 1/4 cup 1 % milk, warmed 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2 tablespoons
butter, melted 3/4 cup
brown sugar 1 tablespoon ground cinnamon
In the bowl
of a stand mixer fitted with the paddle attachment (or
using a bowl and handheld electric mixer), cream together the
butter,
brown sugar, and granulated sugar until light, wiping down the bowl and beater as needed.
1 cup melted
butter 4 tablespoons
brown sugar 2 teaspoons chili powder 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons cayenne pepper 2 teaspoons seasoning salt Wings: Ingredients: 1 pound chicken wings 1 1/2 tablespoons seasoning salt Preparation: Prepare the chicken wings, if necessary: If the wings are whole and not yet separated,
use a chef's knife or kitchen shears to cut through the first joint
of the wing and remove...
Substituted 1/4 cup
of oil for
butter;
used three bananas and light
brown sugar instead
of dark.
This recipe
uses peanut
butter (chunky or creamy) and
brown sugar to create a decadent, moist version
of the traditional banana bread.
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted
butter, melted 1/2 cup firmly packed light
brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be
used as an alternative)
You just need nut
butter (or feel free to
use coconut
butter or sunflower seed
butter for a nut - free version); the cereal itself; a hint
of vanilla; and
brown rice syrup.
3 Tbs unsalted
butter 2/3 cup packed
brown sugar 2 cups half and half (I just couldn't bring myself to
use heavy cream when I knew I would eat a ton
of this ice cream) 4 large egg yolks pinch
of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I
used regular chips and a lot less (as you can tell from the pics) but next time I will definitely
use more