One of the most dangerous things I’ve ever done is to “join” baking groups on Facebook. The beautiful baked goods that are shared make me feel compelled to bake and to try cookbooks that are raved about.
This recipe is from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. This book has a major fan base online. I’m only one recipe in and am already a huge fan. 🙂
Baked goods that involve cinnamon-sugar are a crowd-pleaser in my house so selecting cinnamon roll blondies out of this book was an obvious choice. These blondies had the added bonus of incorporating nutty brown butter too. I weighed the ingredients when possible. Fabulous!
Yield: One 9×13-inch pan, about 24 small blondies
For the Brown Butter Blondie Base:
2 cups (284g) all-purpose flour
1 1/2 tsp baking powder
1 cup (2 sticks or 227g) unsalted butter
1 cup (200g) granulated sugar
1 cup (200g) brown sugar (I used dark brown sugar)
1 1/2 T pure vanilla extract
1 tsp salt (I used coarse salt)
2 large eggs, at room temperature
4 large egg yolks, at room temperature
For the Cream Cheese Filling:
4 oz (113g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 tsp pure vanilla extract
pinch salt (I used coarse salt)
For the Cinnamon Sugar Swirl:
1/4 cup (50g) brown sugar (I used light brown sugar)
2 T unsalted butter, at room temperature
pinch of salt (I used coarse salt)
1 T ground cinnamon
To Make the Brown Butter Blondie Base:
Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C).
Grease a 9×13-inch (23×33-cm) baking pan and line with a parchment sling. (I used a metal baking pan.)
In a medium bowl, whisk together the flour and baking powder.
In a medium saucepan over medium heat, melt 12 tablespoons (170g) of the butter. Brown the butter until it is dark golden brown and smells nutty, about 2 to 3 minutes.
Remove from heat and add the remaining 4 tablespoons (57g) butter to the pot, swirling the pot until the butter stops foaming.
Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature.
Add the eggs and egg yolks and whisk until combined.
Transfer the butter-egg mixture to the bowl with the flour mixture and stir until just combined.
Transfer the batter to the prepared pan, and smooth into an even layer. Set aside while you make the toppings.
To Make the Cream Cheese Filling:
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes.
Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.
To Make the Cinnamon Sugar Swirl:
In a small saucepan or skillet, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved.
Remove from the heat and stir in the cinnamon until combined.
Dollop the cream cheese and cinnamon sugar over the top of the brown butter blondie batter base in the prepared pan, alternating between the two.
Drag the tip of a butter knife through the batter, creating swirls. (I created swirls parallel to the length and the width of the pan.)
Bake for 25 to 29 minutes, or until a wooden skewer or toothpick inserted into the blondies comes out with only a couple of crumbs. (The testing spot should be in a central location that does not have the toppings because they will appear wet when the base is fully baked.)
Transfer the pan to a wire rack and let cool completely.
Use the parchment sling to gently lift the blondies from the pan. Cut into bars.
Note: Store blondies in an airtight container at room temperature for up to 2 days. (We placed a few in the refrigerator and they were also absolutely fabulous chilled.)
This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.
This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂
Yield: Serves 4 to 6
1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
8 T (1 stick) unsalted butter, cut into pieces, divided
1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
freshly ground black pepper
Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
Using tongs, transfer one-third of lemon slices to a plate; set aside.
Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
Drain pasta and add to sauce.
Cook, stirring often and adding the grated Parmesan a little at a time.
Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
Serve pasta topped with reserved lemon rounds and more Parmesan.
Oh my… these were quite fabulous. The combination of brown butter, dark chocolate, and the finishing touch of sea salt really elevated this incredible variation of a classic chocolate chip cookie. I know that I will make them again and again. 🙂
This recipe was adapted from Bon Appétit, contributed by Kate Davis. I used Nestlé 62% cacao bittersweet chocolate morsels instead of the recommended dark chocolate wafers or disks, and they were still absolutely amazing. I also made smaller cookies.
Yield: about 50 cookies
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 chocolate toffee bars, 1.4 oz/39 g each, (preferably Skor), chopped into ¼-inch pieces
1½ cups chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) (I used one 10 oz bag of Nestlé 62% cacao bittersweet chocolate morsels)
flaky sea salt
Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer (or a large bowl) and let cool slightly.
Meanwhile, whisk flour, baking soda, and kosher salt in a separate medium bowl.
Add brown sugar and granulated sugar to the browned butter. Using the mixer on medium speed, beat until incorporated, about 1 minute.
Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds.
Reduce mixer speed to low; add dry ingredients and beat just to combine.
Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula.
Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits. (I let my dough sit for 1 hour.)
Place a rack in middle of oven; preheat to 375°, preferably on convection. Using a small ice cream scoop, portion out 11 balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
Bake cookies until edges are golden brown and firm but centers are still soft, 7 to 9 minutes.
Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely.
Repeat with remaining dough and fresh parchment-lined baking sheets.
Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.
This cake was just calling for all of the Bosc pears that I’ve received in my CSA share recently. I love it when I have all of the ingredients readily available to make a special treat. 🙂
As a side note, I don’t really understand the idea of a “snacking” cake. This is definitely a CAKE. The brown butter glaze was absolutely essential and absolutely fabulous. Yes, it was easy to eat and, yes, it’s not a fancy layer cake. I also suppose it would be a wonderful snack! We enjoyed it for dessert. 😉
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour and decreased the amount of fresh nutmeg. I also omitted the nuts. Delicious!
1 cup/227 grams unsalted butter (2 sticks), at room temperature, more to grease the pan
1 cup/200 grams granulated sugar
1/2 cup/100 grams dark brown sugar
1 ¼ teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 to 1 teaspoon grated nutmeg
⅛ teaspoon ground clove
½ teaspoon baking soda
4 large eggs, at room temperature
3 to 4 large pears (2 1/4 pounds/1 kilogram), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups) (I finely chopped the prepared pears in a mini-food processor.)
2 ¾ cups/350 grams all-purpose flour (I used 175 g all-purpose flour & 175 g whole wheat pastry flour)
¾ cup/75 grams rolled oats
½ cup toasted walnuts or pecans, chopped, optional
For the Brown Butter Glaze:
5 tablespoons/70 grams unsalted butter
2 tablespoons/25 grams dark brown sugar
1 cup/125 grams confectioners’ sugar
3 tablespoons/45 milliliters heavy cream or milk, more as needed
1 teaspoon vanilla extract
pinch of coarse salt
Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper. (I used cooking oil spray.)
Using a stand mixer, beat butter until light and fluffy, about 2 to 3 minutes.
Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute.
Beat in eggs, one at a time.
With the mixer on low, beat in half the pears, and then beat in the flour until smooth.
Beat in remaining pears, then the oats, beating until well incorporated.
Beat in nuts, if using.
Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.
Whisk in brown sugar until it dissolves.
Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce.
Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.
I made this side dish in an attempt to make my non-green bean appreciating husband a convert. Who wouldn’t gain appreciation for anything once covered in browned butter? Well, I think you can guess. 😉 I liked it though! The following night I sautéed collards and kale with bacon and red onions… Do you see what I’m dealing with? 🙂 He did enjoy that one.
This recipe was adapted from Fine Cooking.com. I reduced the amount of butter and almonds.
2 to 3 T unsalted butter
1/4 cup slivered almonds
1/2 lb. fresh green beans, trimmed
2-3 large garlic cloves, minced
1/4 to 1/2 tsp kosher salt, to taste
1 cup water
1/2 tsp freshly ground black pepper
Melt 1 1/2 T of the butter in a large sauté pan over medium heat. Add the almonds and cook, tossing frequently, until they’re light brown and toasted, 3 to 4 min. Transfer them with a slotted spoon to a plate lined with paper towels.
Add the green beans, garlic, and 1/4 tsp salt to the pan. Toss to coat the beans with the residual butter.
Add the water and simmer gently, tossing occasionally, until the beans are fork-tender and fully cooked (taste one to check), about 15 min. The liquid should be reduced to about 1/4 cup or less; if there’s too much liquid, increase the heat to a boil and let it reduce briefly.
Add the remaining 1/2 to 1 1/2 T butter (as needed/desired) and toss to coat the beans and emulsify with the liquid.
Add the pepper, toss, and adjust the seasonings as needed.
Scatter the slivered almonds over the serving platter or over each serving.
I hate to admit it, but I often use the quick Trader Joe’s cornbread mix when we want cornbread as a side. It is sweet and cake-like and yummy. But… My South Carolina-raised husband and I know that this barely sweetened skillet cornbread is the “real deal” southern cornbread. COMPLETELY different from a box mix. The crust was crunchy and buttery; the inside moist and tender- delicious!! The entire kitchen filled with the wonderful smell of nutty browned butter as it baked too. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. The recipe makes a GIGANTIC 12-inch skillet (almost) filled to the rim with cornbread. We ate it with Vegetarian Chili with Winter Vegetables and a green salad but had plenty of leftovers for breakfast. The leftover cornbread was wonderful reheated in a toaster oven- and buttered. We also slathered it with homemade Peach-Vanilla Bean Jam. YUM!
Yield: One 12-inch skillet cornbread (or 9×13-inch), about 12 servings (1/2 the recipe could be made in a 9-inch skillet)
1 ½ cups/180 grams yellow cornmeal, fine or medium-coarse grind
½ cup/65 grams whole wheat flour
½ cup/60 grams all-purpose flour
1 ½ tablespoons/18 grams baking powder
1 ½ teaspoons/9 grams kosher salt
½ teaspoon/5 grams baking soda
Heat oven to 375 degrees (on convection).
On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)(As it is difficult to assess the color in a dark pan, I checked the color in a teaspoon!)
Pour brown butter into a large bowl. (Do not wipe out the pan.)
Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs.
Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it.
Bake until the top is golden brown and a toothpick inserted into it emerges clean, about 25 minutes (on convection), or up to 30 to 40 minutes in a standard oven. Cool in the skillet for 10 minutes before slicing.