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!
Hi there! I’m Yuna and I’m a blogge– wait I already started this blog? Oh yeah, that’s right. I haven’t posted in what seems like forever. I have a lot of recipes to post, but I couldn’t find the time to write and post. A friend’s birthday did pass within these past few weeks! Which means… I baked something quite unique!
I didn’t have many of the ingredients needed for this recipe, so I ended up spending $30 to make this single pie. So for those of you trying to make your friend an inexpensive present, this probably isn’t the first place to look. Unless, that is, of course, you have cool whip, pie crusts, caramel, pecans, and peanut butter lying around your kitchen.
oOooOO look at that caramel-y chocolatey deliciousness.
- 1 graham cracker/oreo cookie crust (homemade or store-bought, I used store-bought)
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1/3 cup smooth peanut butter or more to taste (I used about 1/4 cup more)
- 2 cups thawed whipped topping
- 1/2 – 1 cup chopped pecans, toasted and divided
- 1/3 cup caramel ice cream topping + more for drizzling on top
- Melted chocolate for topping
- Beat together the cream cheese, sugar, and peanut butter.
- Toast the pecans for around 3-4 minutes on your stovetop.
- Add whipped topping and half of the toasted pecans to the cream cheese mixture and blend well.
- Spread some caramel ice cream topping on the graham cracker/oreo cookie crust.
- Spread the cream cheese mixture on the crust.
- Freeze for 3 hours.
- Take out the pie and spread the rest of the pecans over the top.
- Melt some chocolate and drizzle it on the entire pie.
- Drizzle as much caramel as you’d like.
- Freeze again for 1 hour.
- Serve and keep frozen when not being eaten!