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by Heather Harris Brady

This cookie is not a cookie that has oatmeal, it is an oatmeal cookie where the oatmeal is primary, thick and chewy. It’s based on a recipe given by America’s Test Kitchen. Mine do not have raisins, because getting a raisin when you are expecting a chocolate chip is one of life’s Great Disappointments.

These are good keepers thanks to the applesauce, and they’re great with a cup of tea or cold glass of milk. Even better, they are super easy!

Oatmeal Cookies 2, Makes about 36 3″ cookies

  • 4 T. butter, melted, browned and cooled slightly*
  • 1/2 c. olive oil
  • 2/3 c. granulated sugar
  • 3/4 c. packed light brown sugar
  • 2 eggs
  • 1/3 c. natural applesauce
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 3 c. oatmeal
  • 2-1/2 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 2 c. dark chocolate chips
  • 1 c. butterscotch chips (optional)

*To brown butter melt it over medium. Stir frequently until it starts to take on a light brown color. Remove from heat.

Preheat the oven to 350. Combine the butter, olive oil, and sugars. Stir well.

Beat in the eggs, vanilla and applesauce.

Stir in the rest of the ingredients.

Because of the oil the dough doesn’t stick to the drops as well as other doughs might. I just squish it all together as best I can and put flattened tablespoons of dough on a lightly greased cookie sheet.

Bake 10-12 minutes, until lightly browned.

Cool completely and store in an airtight container. May be frozen for longer storage. (In the summer I often freeze half the batch and replenish the cookie jar when it gets low.)


Four years ago: Rhubarb Raspberry Crumble
Three years ago: Thousand Island Dressing
Two years ago: Roasted Beet Salad
One year ago: Rhuberry Pie


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by Heather Harris Brady

This pie was something of a revelation for me, because I decided to apply my “browned butter makes everything better” theory. And you know what? So far, browned butter does make everything better.

In this case, I used it in the crumb crust. Normally I find crust a little ho-hum, to be honest, but with the browned butter the crust became one with the pie and it was amazing!

Butterscotch Banana Cream Pie, Makes one 8″ pie

Crust:

  • 1 pkg. vanilla wafer cookies
  • 5 T. butter
  • 1/3 c. granulated sugar

Filling:

  • 2-1/2 c. whole milk
  • 3/4 c. brown sugar, packed
  • 3 T. cornstarch
  • 3 egg yolks
  • 2 t. vanilla
  • 1 T. butter
  • 1 large banana

Put the cookies and the sugar in the food processor and pulse to fine crumbs. Set aside.

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Put the 5 T. butter in a saucepan over medium heat and cook until brown:

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Spread the cookie crumbs in your pie dish and mix in the browned butter.

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Pat the crumbs around the dish in an even layer and put the crust in the refrigerator.

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Combine the cornstarch and brown sugar.

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Put the milk in a saucepan over medium heat.

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Whisk in the cornstarch and sugar mixture, cook until thickened.

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Beat the egg yolks in a bowl, stir in some of the hot filling, and return it all to the pan. Whisk quickly until it comes back to boil and remove it from the heat. Stir in the 1 T. butter and the vanilla.

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Slice the banana over the crust.

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Then cover it with the filling.

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I saved a few crumbs for the top.

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The pie will cut into neater slices if you can refrigerate it overnight, and the flavors have time to blend that way too. To serve top it with fresh banana slices and a dollop of whipped cream.

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Store any leftovers covered in the refrigerator.


Three years ago: Preserved Lemons
Two years ago: Soft Buttered Pretzel Bites
One year ago: Skinny Brownies


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by Heather Harris Brady

Longtime readers will doubtless remember my rhubarb epiphany mentioned last year, but I couldn’t very well do that pie again. So, with a big, crispy bunch of rhubarb in hand I decided to dream up something else.

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Dorie Greenspan did a fig cake with a sauce reduction so I borrowed that idea and came up with this cake. If you’re new to brown butter you can find instructions under the link.

Fresh Rhubarb Cake, Makes one 8″ square cake

1 c. water
2/3 c. sugar
1 lb. rhubarb, cleaned and diced
1 T. lemon juice
1 ripe pear (optional)
3 green cardamom pods
1 stick butter, browned and cooled
¾ c. brown sugar
¼ c. white sugar
1 t. vanilla
2 eggs
2 t. baking powder
1-3/4 c. flour
½ c. plain yogurt
½ t. coriander
½ t. cardamom
½ c. crumbs (bread, cookie or cake)
Cinnamon

Combine the first two ingredients in a saucepan and bring them to a boil.

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Add the rhubarb and cook about five minutes, just until it starts to get tender. Dice the pear, toss it with the lemon juice then stir into the rhubarb mixture and set it aside.

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Preheat the oven to 350. Cream the sugars into the browned butter, then stir in the eggs and vanilla.

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Stir the flour and baking powder together. Stir half of it into the batter, then stir in the yogurt, followed by the remaining flour and the spices. You should have a thick, creamy batter.

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Grease an 8” square pan and spoon in the batter. Top it with the fruit, draining as much of the lovely pink poaching liquid as possible.

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Bake for about 20 minutes, or until nearly baked through. At that point sprinkle the crumbs and cinnamon on top, return to the oven for another 10 minutes or until the center is firm.

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While the cake is baking add the cardamom pods to the poaching liquid and boil quickly until reduced by half.

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Remove the pods and set the sauce aside.

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Serve the cake warm with a spoonful of sauce over the top.

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Store leftovers covered at room temperature. Since the cake is made with browned butter, the flavor is actually better the second day.

One year ago: Quick Cuban Black Bean Soup

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by Heather Harris Brady

Whaaa? I signed on for macarons and baking then she gives me something off a cereal box?!? Not so quick my friends – these are simple, yes, but they just might rock your world. You see, the B.S. stands for brown butter and sea salt! Kids still love these but they are amazing enough to thrill adults as well. The brown butter smells fantastic and they get better over time.

B.S. Rice Krispie Treats, Makes about 24

1 stick of unsalted butter

1 bag of mini marshmallows

Sea salt for sprinkling

1 14-oz box Rice Krispies cereal (or any puffed rice cereal)

Heat the butter in a pan on medium until it starts to brown. See the tan part in the middle?

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Remove from heat and stir in the marshmallows until smooth.

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Put the cereal in a bowl and stir in the marshmallow cream.

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Pat the mixture into a greased sheet pan and sprinkle with sea salt to taste. Let stand in a cool place until firm. Cut into 3″ squares and serve. Store leftovers in an airtight container. Caution – these are highly addictive!

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One year ago: Hummus, Basic Recipe

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by Heather Harris Brady

If you’re expecting the promised squash baking tutorial from the pumpkin cookie recipe, sorry! Those photos have gone MIA so I will cover that in my next post. Instead, I bring you cake.  This is a moist bundt cake that you could bake in mini pans for hostess gifts or put on a post-Thanksgiving brunch table for guests staying over. It’s a good keeper and the brown sugar glaze makes the whole thing smell like Heaven.

Apple Butter Bundt Cake with Browned Sugar Glaze, Makes one large bundt cake (10-12 servings)

1/3 c. butter, softened

2/3 c. olive oil

1 c. brown sugar

3/4 c. white sugar

3 eggs

2 t. cinnamon

1 t. cardamon

1/2 t. cloves

1 c. apple butter

2 t. vanilla

3 c. flour

1 t. baking soda

2 large apples, peeled and cut in fine dice

Beat the butter, olive oil and sugars. Beat in the apple butter until it’s well-incorporated (this could be up to five minutes). Make sure there are no little bits floating around, or they will settle to the bottom while baking. Preheat the oven to 350.

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Then beat in the eggs and vanilla. Stir in the remaining ingredients except the apples.

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Finally, fold in the diced apples. You should have a thick, creamy batter.

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Spread it into your greased bundt pan, or large tube pan. I indent the middle slightly, all the way around.

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Bake for about 45 minutes, or until the top is well browned and springs back when touched. (Jump to the bottom and make the glaze while the cake is baking.)

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Let the cake sit for about five minutes, then turn it out onto your serving plate.

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Spoon half of the glaze over the warm cake. Push it around a little so it melts evenly and dribbles down the sides in a pretty way. After your first coat has set a bit, add a second coat with the remaining glaze.

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Garnish with chopped nuts (I used spiced nuts) if you like. Let stand at room temperature until ready to serve. If you have leftovers just cover the cut edges with plastic wrap so the glaze doesn’t get sticky.

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Brown Butter Glaze

4 T. butter

3 c. powdered sugar

1 t. vanilla

2-3 T. cream or milk

Put the butter in a saucepan over medium heat. It will melt, then foam and then crackle for a bit.

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When things go quiet you’re getting close. If you look at the bubbles in the middle of the pan you can see the butter is getting brown underneath.

Remove it from the heat and pour it into your mixing bowl and cool it to room temperature. Stir in the powdered sugar and vanilla. You can sift your sugar first to make sure there aren’t any lumps. I was making this in the middle of a huge rainstorm so you can see a few lumps in mine – don’t be like me 🙂

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Stir in the cream by spoonfuls until you reach your desired consistency.

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One year ago: Pumpkin Piettes

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My Favorite Movies/Shows – Food Related

  • Chef's Table (!)
  • Chocolat
  • Chef
  • Grand Budapest Hotel
  • Hundred Foot Journey
  • Ratatouille
  • Cloudy with a Chance of Meatballs
  • Master Chef (NPR)
  • Julia's Kitchen (NPR)
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