My first time browning butter was a pretty amazing experience. I managed to brown it without burning it and my oh my, the smell was heavenly. I typically don’t like the smell of butter, but browned butter, well, that’s a whole ‘nother story.
My birthday passed recently, and of course, I made my own birthday cake! I’ll be making a post on that very soon. (psst! it’s an oreo cake)
These really are some AWESOME cookies, so I highly recommend trying these out. The browned butter adds a dimension to the cookies that you can’t get with any other ingredient.
photo courtesy of bellalimento.com
- 2 sticks unsalted butter
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 Eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup milk chocolate chips
- fleur de sel to garnish – optional
- Into a heavy bottom sauce pan melt butter over medium heat. Continue cooking until butter turns brown. Stirring constantly. Remove from heat. Set aside to cool.
- Into a large bowl: mix: flour, baking soda, and salt. Set aside.
- Into your stand mixer add: butter and sugar. Mix until combined. Add eggs, vanilla and continue mixing.
- Gradually add flour mixture and mix until just combined. Fold in chocolate chips.
- Transfer dough to refrigerator to set for minimum of 30 minutes.
- Preheat the oven to 350 degrees. Using a small cookie scoop, scoop dough balls onto a rimmed baking sheet lined with silicon, parchment or spray with non-stick spray. Leaving space between each for spreading.
- Bake for approximately 11 minutes. Allow cookies to cool on pan for a minute and then transfer to a wire rack. Garnish with fleur de sel if desired.
I hope you all had an amazing Mother’s Day! Each and every day should be Mother’s Day considering what they’re always doing for us. This Mother’s Day, I made a layer cake for my amazing mom. I was running a bit (read: very) short on cash this year, so I couldn’t afford to buy her an extravagant gift. So I decided to try my hand at making a cake covered in rosettes.
I did cheat a little, though. I used a dark chocolate cake mix instead of making it from scratch. I had an AP exam coming up, so I didn’t have much time to put together something. However, I did try to spice it up a little by spreading the inside with some delicious nutella.
For the frosting, I just made this basic buttercream and dyed it with a little bit of Americolor’s Teal food gel.
I know this isn’t perfect, but hopefully I’ll improve my “frosting skills” as I practice some more. If you have any experiences with frosting that you’d like to share, feel free to comment below!
Cereal is one of my favorite foods. I can eat it for breakfast, lunch, and dinner…. for a whole day. There are so many different types of cereal, I absolutely love it. You can have super sugary cereal for a snack or a less sugary snack for a more “savory” feel. There’s puffy cereal, crunchy cereal, colored cereal, plain cereal. The list and combinations are endless! And this crazy love for cereal inspired me to go out, buy a box of lucky charms, and whip up a batch of lucky charm cupcakes!
- 1/2 cup whole milk
- 1 cup Lucky Charms
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 2 tsp vanilla extract
- Preheat oven to 350°F. Line your cupcake pan.
- In a medium bowl, stir the milk and cereal together. Stir occasionally and soak for 20 minutes. Strain out and discard cereal. Set your delicious cereal milk aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt together.
- In a large bowl, beat the eggs, sugar and vanilla extract together. Add half of flour mixture and vegetable oil, and stir until combined. Add remaining flour mixture and cereal milk, and stir until fully combined.
- Fill the cupcake tins 3/4 full. Bake for 16-18 minutes.
- Let cupcakes cool in cupcake pan for 10 minutes before transferring to a wire rack.
- Cool completely before frosting.
- Place egg whites, sugar and cream of tartar in a double boiler over medium-high heat. Constantly whisk mixture, until sugar has dissolved and the whites are foamy and warm to the touch.
- Transfer egg whites to a stand mixer with the whisk attachment. Beat egg whites until stiff, glossy peaks form. Add vanilla and mix until combined. Pipe onto cooled cupcakes and serve immediately.
Note: My frosting did not turn out so well, but it did taste good! Let me know how these work out for you!