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If you’ve been reading this blog for a while, my dislike of sweet potatoes has peppered any remarks around holiday recipes/meal planning. So this year I decided to set aside the distaste and give it another chance. I mean I eat broccoli now, and no one saw that one coming. Tastes change, right? Supposedly? Maybe? Okay, maybe not in this case. The cupcakes are good, but I’m still not a huge fan. My taste testers really enjoyed them. Oh well, at least I tried right?
- 1 cup cooked sweet potato
- 1 1/3 cup dark brown sugar
- 2 eggs
- 1 tsp vanilla paste or extract
- 1/3 cup bourbon
- 1/3 cup butter
- 2 1/2 cup all purpose flour
- 3/4 cup whole milk
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tbsp baking powder
- 1/2 cup chopped pecans
- 1/2 stick unsalted butter
- 4oz cream cheese (softened)
- 1 tbsp vanilla paste or extract
- 3/4 cups powdered sugar
- 1-4 tbsp heavy whipping cream
- 1/4 cup toasted chopped pecans (optional)
- Preheat oven to 350F
- Cream together sweet potato, brown sugar and butter until smooth.
- Mix in the eggs one at a time.
- Add bourbon, vanilla, cinnamon and salt.
- Sift together flour and baking powder.
- Add milk and flour mixture alternating until everything is incorporated.
- Pour batter into cupcake liners and bake for 20-25 minutes. Allow to cool completely before frosting.
- While cake bakes, brown butter in a pan and set aside to cool.
- Cream together cooled brown butter and cream cheese, then add vanilla.
- Add powdered sugar a cup at a time until the desired consistency.
- Thin frosting with cream if it becomes to stiff.
- Frost cooled cupcakes, top with toasted pecans and enjoy!
Note: Now something I feel like needs to be said is that these are not your traditional light fluffy cupcake, they are a bit more dense. Still good, but more of a “one with a cup of tea” and less “holy crap, how did I already eat three of these”.
I’m on a roll, you guys! I woke up the other day and thought “I want to up my banana bread game,” and a few short hours later, I had this recipe. Now I will admit that this isn’t a “from nothing” origin: I used several different reliable recipes and shuffled, edited, and altered them until I had exactly what I wanted. This bread is dense, rich, nutty, and completely delicious. I can’t wait to make it the next time we have house guests!
- 3-4 ripe bananas
- 5 1/2 tbsps brown butter
- 3/4 cup dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- pinch of salt
- 1 1/2 cups all purpose flour
- 1/2 cup chopped pecans
- 2 1/2 brown butter
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp cream
- 1/3 cup chopped almonds
- Preheat oven to 350 degrees, and grease one standard loaf pan.
- Heat the butter over medium high heat until it turns a toasty hazelnut brown. Once the desired color is reached remove from heat immediately.
- Mash the bananas in a bowl, then beat in the sugar, brown butter, eggs, pecans and vanilla extract.
- In a separate bowl, whisk together the flour, salt and baking soda.
- Combine the two mixtures, stirring until just incorporated.
- Transfer batter to the prepared loaf pan and bake for 50-60 minutes.
- Allow to cool for 25 minute and then turn out of pan.
- Toast the pecans to put on the top of the glaze in the oven for 6-8 minutes.
- While the bread is cooling, brown the butter for the glaze.
- Whisk together all the glaze ingredients until smooth and then drizzle over the cooled loaf. Top with the toasted pecans.
- I actually don’t have anything I would change about this. I think my only comment would be that it is a little dangerous. With the exception of the two small slices I cut for tasting and photography purposes, Andy ate the rest of the loaf within 6 hours of it being made. I’m just glad it wasn’t me.
So, I have finally decided to try my hand at making my own doughnuts. I know there is a huge debate when it comes to baking vs. frying, but I decided to start with baking since A) that is the style Andy and I like best and B) I don’t like cooking that involves large containers of hot oil. I have a scar on the back of my left hand from a deep fryer mishap when I was 6 or 7, and I have been leery of frying things ever since. I found this recipe for Baked Banana Donuts with Brown Butter Glaze on Rumbly in my Tumbly, and it seemed like a pretty easy place to start.
For the donuts:
1 cup flour
1/4 cup + 2 tablespoons of granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup buttermilk (*if you don’t have buttermilk, use milk + 1 teaspoon white vinegar)
1 ripe banana, mashed
1 egg, beaten
1 teaspoon vanilla extract
1/2 tablespoon of melted butter
For the brown butter glaze:
4 tablespoons butter
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoons vanilla
Preheat the oven to 325°. Lightly grease a donut pan.
In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the mixture and add the buttermilk, mashed banana, beaten egg, vanilla, and butter. Mix until all ingredients are just combined.
Spoon mixture into donut pan. Each one should be about half full.
Bake for 8-10 minutes until baked through. Donuts should spring back when lightly pushed.
To make your glaze, heat butter over low heat until it turns golden brown- about 6-8 minutes. Do not burn it, or you will have burnt butter donuts, which will not be good. Remove from heat and add the powdered sugar, milk, and vanilla.
Dunk cooled donuts into the warm glaze, and place on parchment paper until set. Sprinkle with cinnamon if desired.
- Browned butter is AMAZING; I don’t know why I never made it before!
- The texture and taste was great, but my doughnuts were a little on the flat side; next time I’ll fill the cavities a bit more. I might also add some clove and nutmeg just to see how the glaze pairs with a spicier batter.
- You need to use a piping bag or a ziplock with the corner clipped to fill your pans. Trust me; I am saving you a lot of time and headache.
- I can’t wait to make these again, and since they lasted well overnight, I am thinking about bringing some into the office with me.