Salted Brown Butter Rice Krispies Treats

Someone reminded me of this recipe and it was perfect for a small get together we hosted. I actually made it twice because the first time my marshmallows were too old. It really did matter because I made the recipe the same way and the first time it became hard as a rock and was inedible. The second time it was perfect. So, make sure your marshmallows are still soft and fluffy (even though you’re melting them, the texture beforehand matters).

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Brown Butter and Vanilla Bean Weekend Cake

This is a fairly straightforward cake with a hint of fancy. The fancy comes from the brown butter and vanilla bean. You can even add some rum or other flavorings if desired. It’s half breakfast, half snack cake. There wasn’t a picture in the cookbook, so I wasn’t sure how it would turn out, but it ended up as I expected. It is not your typical fluffy, light cake. But, I think that’s part of the reason you can eat it all day long. It’s not too sweet, either.

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Tips-y Tuesdays: Ultimate Chocolate Chip Cookie Update!

I get lots of requests for my chocolate chip cookies, but I still like to play around with the recipe. Sometimes I try completely new ones, and other times I take mine and tweak them. K had mentioned wanting the cookies to be a bit thicker and not spread as much. I also wanted to remove the ice cube part of my recipe because with my current fridge, getting ice cubes can be noisy. Usually I am making cookies during nap time, so I wanted a way of making the cookies in a quieter way. (Oddly enough, the mixer doesn’t usually wake the Fudgelet.)

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K wants the cookies bigger the next time I make them, but I was keeping them smaller for my dad. You can do whatever size you like, just know that you will need to adjust the baking time. These cookies do not spread as much as the original recipe, so you can put them a bit closer together.

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Brown Butter Garlic Bread

I am often impatient for silly things. Like the time it takes for butter to soften so that I can eat garlic bread. Then one day I decided to take a shortcut, although it sounded fancy. It led me to a different kind of garlic bread that isn’t the classic but still delicious. So delicious, that I was asked to make it again, and told to blog about it. Well, here you go. Brown butter garlic bread.

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Browned Butter Chocolate Chip Cookie Skillet

Here is another easy dessert recipe for home, or for sharing. We had some friends over for takeout, but I felt the need to supplement with a homemade dessert. Hence, my first cookie in a skillet! They are super popular, and I see why: you don’t have to dirty a bunch of pans, and it’s fun watching it come together. You could use most chocolate chip cookie recipes with a few minor tweaks and still get a good result. Below you will find my version.

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If you want regular chocolate chip cookies, this recipe is still my go-to.

Directions for Browned Butter Chocolate Chip Cookie Skillet

  • 1 stick butter
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 Tablespoon vanilla
  • 1 egg, room temperature
  • 1.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt, plus more for sprinkling on top
  • 1/3 cup white chocolate (or regular chocolate)
  • 1 cup chocolate chunks

Preheat the oven to 350 degrees. In a cast iron skillet, brown 1 stick of butter (heat it until it melts and begins to brown) over medium heat.

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Using an inverted colander helped with splatters from the butter.

Using an inverted colander helped with splatters from the butter.

 

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Then, stir in the granulated sugar and brown sugar.

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Remove from the heat, then stir in the vanilla. Allow it to rest for 3 minutes, then whisk or stir again for about 15-20 seconds.

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Repeat the process of resting and whisking 2 more times. Whisk in the egg quickly.

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In a small bowl, whisk together the flour, baking soda, and salt. Add to the skillet, stirring to combine.

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Stir in the chocolate(s), then spread evenly in the pan.

The chocolate might melt a bit.

The chocolate might melt a bit.

Sprinkle some more kosher salt on top

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before baking for 15-20 minutes (slightly underbaked is best because it will continue cooking a bit as it cools).

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Directions for Browned Butter Chocolate Chip Cookie Skillet (without pictures)

  • 1 stick butter
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 Tablespoon vanilla
  • 1 egg, room temperature
  • 1.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt, plus more for sprinkling on top
  • 1/3 cup white chocolate (or regular chocolate)
  • 1 cup chocolate chunks

Preheat the oven to 350 degrees. In a cast iron skillet, brown 1 stick of butter (heat it until it melts and begins to brown) over medium heat. Then, stir in the granulated sugar and brown sugar. Remove from the heat, then stir in the vanilla. Allow it to rest for 3 minutes, then whisk or stir again for about 15-20 seconds. Repeat the process of resting and whisking 2 more times. Whisk in the egg quickly. In a small bowl, whisk together the flour, baking soda, and salt. Add to the skillet, stirring to combine. Stir in the chocolate(s), then spread evenly in the pan. Sprinkle some more kosher salt on top before baking for 15-20 minutes (slightly underbaked is best because it will continue cooking a bit as it cools).

Brown Butter Pecan Ice Cream

This is another episode in my love affair with pecans. Although, I did think that this recipe used a few too many pecans in the end product for my liking. This ice cream is so creamy, that you almost want to enjoy it without the crunchiness of the nuts. It is easy to add fewer pecans at the end, or to stick with the full 1/2 cup. I will leave it up to you.

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Perfect Chocolate Chip Cookies–The Non-Fussy Version

Okay okay, I posted about perfect chocolate chip cookies before, but I wanted to make a batch and decided that while that batch was good…I wanted a non-fussy one. One that I can make without a scale (since I am not always cooking in my own kitchen), one that takes little time (chilling the dough is optional), and one that does not need quite as many eggs (yummy, but it can get expensive). This is really just the America’s Test Kitchen recipe slightly reimagined. I did actually detail the recipe a bit in this post on brownies, but to be honest, even I forget it is hiding in there with all of the other yumminess. So, here it is. A whole page dedicated to it. There are a few changes from when I made it that day, and I applied the bread flour idea from Crunchy, Creamy, Sweet.

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Just a quick note…I recommend this other recipe if you have a little extra time.

One of my new Christmas toys!

One of my new Christmas toys!

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