Britta Connies Tasty Tiff Recipes

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Make the toffee: Line a baking sheet with parchment paper.
• In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
• Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
• Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
• In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
• Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
• In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
• Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
• Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
• Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
• Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
• When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
• Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
• Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
• Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
• Enjoy!

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

BRITTA'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Beat together butter, peanut butter, sugars, and oil with an electric mixer at high speed just until pale and creamy, about 2 minutes in a stand mixer or longer with a handheld. Add whole eggs, yolks, and vanilla and beat until just incorporated. Reduce speed to low, then add flour mixture in 3 batches, mixing until well incorporated.
• Scoop scant 1/4cups of dough about 2 inches apart onto 2 ungreased large baking sheets. Flatten mounds with floured tines of a fork, making a crosshatch pattern, into 2 1/2-inch cookies (about 1/2 inch thick).
• Bake, switching position of sheets halfway thourough baking, until slightly puffed and golden around edges, about 30 minutes total. Transfer cookies to racks to cool.
• Switch an oven rack to middle position and make more cookies with remaining dough on a cooled baking sheet.

BRITTA'S MOM'S FRENCH ONION SOUP OMELET

Steps:

• Add oil to a heated saute pan. When hot, add onions and caramelize until nice and brown. Set aside. Break the eggs into a mixing bowl, add water, salt and pepper. Melt the butter in an 8-inch non-stick pan and set over high heat. Make sure the butter coats the whole pan. When the foam has subsided, slowly pour in the eggs. Tilt the pan to spread the eggs mixture evenly. Let eggs firm up a little and then shake the pan and use the spatula to get the mixture away from the sides, into the middle, letting the liquid run under the sides. Continue to cook until the mixture holds together. Add mustard, caramelized onions and grated cheese to the center. Tilt the pan to one side, and with a spatula fold about 1/3 of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan. Turn the omelet directly onto the plate by inverting the pan over the plate.