This sweet potato
cake with brown butter sage frosting and a crown of fresh sage leaves would be the perfect centerpiece for a seasonal gathering.
The most delicious cookie you'll ever have,
made with brown butter and walnut oil, the topped off with bourbon icing.
But when
paired with browned butter pumpkin spice frosting, this easy dessert recipe becomes one of the best gluten - free pumpkin recipes for fall!
I switched the almond butter with cashew butter, coconut
oil with browned butter, and used a combo of 1 c. all - purpose gluten free flour + 3/4 c. oat flour.
A simple and delicious addition to the holiday table, this fragrant side dish is infused with nutmeg and cinnamon and topped
with brown butter toasted pecans.
Starting with soft and perfect dough, it is
lined with brown butter, brown sugar, cinnamon, raisins and some walnuts.
I love the complexity of flavor that brown butter adds to baked goods (try making a chocolate chip
cookie with brown butter).
These Roasted Pumpkin and Pork Stuffed Shells, this Pumpkin Goat Cheese
Polenta with Brown Butter Thyme Mushrooms and Kale, these Lentil - Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese, these Pumpkin Pie White Chocolate Brownies, these Pumpkin Ginger Cookies with a Vanilla Glaze, and this Black Sesame Pumpkin Mochi Cake.
You can read more about the Secretary's visit here and the Green Tomato Spice Cake
with Brown Butter Icing I made for her visit.
Spiced Acorn Squash Apple Muffins Thanksgiving Pie Tarts Butternut Squash Cranberry Sorghum Salad Pumpkin Spiced Dinner Rolls Pumpkin Spiced Cupcakes with Orange Curd Sriracha Maple Pumpkin Seeds Pumpkin Bread Pudding Pumpkin Pecorino Pasta with Fried Sage Baked Pumpkin with Garlic Yogurt Sauce Pumpkin Bagels Pumpkin Ravioli
with Brown Butter Sauce Pumpkin Spice Bundt Cake Acorn Squash Soup Chicken Pot Pie with Butternut Squash and Bacon Butternut Squash and Goat Cheese Galette
When we first saw the photo for Asparagus
Ravioli with Brown Butter Sauce in Fine Cooking, our first thought was, «That looks so good but we're not sure we're up for making fresh pasta.»
A few more Rome pics & a simple pasta dish made from ricotta - stuffed tortelli
tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
The recipe, which I adapted from the Butternut Squash
Soup with Brown Butter in The Essential New York Times Cookbook, requires the ingredients to rest at several stages so the flavors can develop.