I can’t resist the taste or smell of browned butter. I am feeling a little “snacky” these days, thank you nature, and all I can think about is guacamole and browned butter. So, I turned it into a cookie! Not the guac, haha, I have to let perfection lie on that one.
This cookie has a crisp delicate body that literally melts away in your mouth. The lack of egg gives it so much character, and it almost acts as a less dense shortbread. It is a very different cookie, and it is delicious and versatile.
These are a lot of recipes for this cookie out there, mine is a little different because I use a little Maple Sugar in mine. I like to pay homage to my home state in my baking. It actually really makes a difference. The taste is so smooth and savory. I like the idea of a savory cookie. Maybe next time I will toss some Taleggio Cheese in there.
After spending the last few days working with chocolates, blogs are on their way, I wanted something less sweet, more satisfying . The smell wafting from the oven is worth it alone. It makes my home smell like heaven. And yes, my version of heaven is filled with butter!
So, you will need…
2 Sticks Sweet Cream, Unsalted Butter
2/3 C. Granulated Sugar
1 Tbsp. Maple Sugar, a little maple goes a long way
2 1/3 C. All-Purpose Flour
1 tsp. Baking Powder
1 tsp. Vanilla Extract
1/2 tsp. Coarse Sea Salt, plus extra to sprinkle on top.
Here was my process…
Preheat oven to 325 Degrees F. Line 2 baking sheets with parchment paper.
In a heavy saucepan, melt butter on low heat until browned. About 7-9 minutes.
Once butter is browned remove from heat and add granulated sugar and Maple Sugar. Stir in until well combined. Don’t wait for the sugar to dissolve because it isn’t going to. 😉 Let cool for about 5 minutes until cooled.
Combine the flour and baking powder and slowly mix into the butter mixture until a smooth delicious dough forms.
Roll dough into 1 inch balls and place on prepared baking sheets. Give each ball a little room to expand.
Bake at 325 degrees F. for 18-20 minutes or until edges start to look golden blonde.
You can pair this cookie with a creamy soft cheese and some fruit, or toss it on top of a nice bowl of frozen custard. There is no wrong way to eat these. Plus the smell is intoxicating, so even if you don’t like cookies, bake them! Plus it gives your guy a little something to look forward to. Which makes him super sweet and compliant 😉
It is really starting to feel like summer, and what I love to do in the summer is go camping, eat hotdogs on a stick and eat s’mores! I usually stock up on cute bandanas to keep my hair up and Hershey’s chocolate bars (because the old-fashioned way is usually better). 😉 What is a s’more without Hershey’s chocolate?! Who are these people trying to kid with their ganache and fancy chocolate lingo?! I love those things too, but there is a time and a place for these things! Keep it simple and classy!
For these cupcakes I wanted to stay true to the classic s’more. I used Honey Made Graham Crackers, Hershey’s chocolate and marshmallows! The cupcake is actually made with graham crumbs, about 3/4 graham and 1/4 flour, and it is really, really good!
So, you will need…
*makes 24 cupcakes s’more!
1/2 C. Cake Flour
1 1/2 C. Graham Cracker crumbs
1/4 tsp Salt
2 tsp Baking Powder
3 Eggs, separated
8 Tbsp Unsalted Butter, softened
1 C. granulated Sugar
1 tsp Vanilla
1 C. Milk, whole milk is the best for this recipe
1 bag Marshmallows
4 Hershey’s Chocolate Bars, regular size
Here was my process…
Preheat oven to 350 degrees F and line two muffin pans with parchment liners.
In a medium bowl combine cake flour, graham cracker crumbs, baking powder and salt. Set aside.
In another bowl beat EGG WHITES until soft peaks form. Set aside.
In a large bowl cream together sugar and butter until light and fluffy.
Add EGG YOLKS and vanilla to butter mixture, and beat on low speed until everything is well incorporated.
Slowly mix in the dry ingredients and the milk. Beat until well combined.
BEAT in the egg whites, do not fold them in, this helps keep the cupcakes from drying out and being too dense.
Spoon batter into prepared pans, about 2/3 full.
Bake at 350 degrees F for 15-17 minutes.
At 12 minutes, pull out cupcakes and stick a piece of Hershey’s chocolate into the center, return to oven and let bake another 3-5 minutes.
Remove from the oven and let cool.
Once room temperature, take marshmallows and place them on top of the cupcakes. Return to oven and let the marshmallows brown, like they would at a campfire!
Remove from oven, place another piece of chocolate into the top of the marshmallow allowing them to melt like it would on a real S’more.
I wanted something kind of different and easy for Easter breakfast, so I thought a play on cinnamon sugar toast would be nice. Maybe classing it up a bit by making bagels…. and they were great. I used my same recipe from before, just added cinnamon and sugar instead of blueberries or herbs. They were so delicious served warm with a little bit of butter on them. They almost tasted like a cinnamon roll with cream cheese! I decided to not do the classic Cinnamon Raisin bagels because I don’t like them, and I feel like they take away from the elegance of the cinnamon sugar bagel. The Cinnamon Sugar bagel is a classy bagel, with poise. It would wear Prada if allowed!
So, you will need…
2 tsp of active dry yeast
1 1/2 Tbsp white sugar
1 1/4 C. warm water (add more water if needed)
3 1/2 C. bread flour (will need extra for kneading)
1 1/2 tsp. salt
2 Tbs Cinnamon
1/4 C. Granulated Sugar
Here was my process…
First I took 1/2 a cup of the warm water and poured it into a small mixing bowl. Then I added in the sugar and yeast. Do not stir. I let it sit for 5 minutes, then I stirred the yeast and sugar mixture until it all dissolved.
In a large bowl, I mixed the flour and salt. I made a well in the middle of the flour and poured in the yeast and sugar mixture. Then I added half of the remaining warm water into the well. I stirred the ingredients together adding the remaining water as I needed to, and more if necessary. You want the dough to be moist and firm after you have mixed it.
Add Cinnamon and sugar and mix well.
On a floured countertop, I kneaded the dough for exactly 10 minutes until it was smooth and elastic. (Try to work as much flour in as possible while kneading to form a firm and stiff dough).
I lightly brush a large bowl with olive oil and turned the dough into the bowl making sure to coat the dough with the oil. Then I Covered the bowl with a damp towel and let rise in a warm place for 1 hour, The dough should in size. I punched down the dough, and let it rest for another10 minutes.
I divided the dough into 8 pieces, relatively the same size. I rolled them into nice, neat balls of dough. Then I put flour on my very clean finger and poked the ball of dough! I made a hole in the center of each adorable ball , hence the bagels shape. I carefully stretched the hole I had made out to about 1/2 and inch or so, again,it doesn’t have to be perfect, it just has to taste good.
After shaping the dough rounds and placing them on the cookie sheet, I covered them with a damp kitchen towel and allowed them to rest for 10 minutes. Meanwhile, I preheated my oven to 425 degrees.
For the next step I brought a large pot of water to a boil and immediately reduced the heat. I used a skimmer to lower the bagels into the water. I put 4 in at a time and turned after 2 minutes and boiled for another 2 minutes. This makes for a chewy delicious bagel. If you prefer a less chewy bagel, boil for 1 minute on each side. Then remove from water and place on slightly oiled baking paper on baking sheet.
I baked them for 20-22 minutes, until golden brown.
These are great tasting, and it proves that you can use one recipe a hundred ways. You can have any flavor bagel your little heart desires!