BROWN SUGAR-CINNAMON BUTTER
A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.
Nutrition Facts : Calories 85.4 calories, Carbohydrate 4.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.8 mg, Sugar 4.5 g
SPICED BROWN BUTTER AND WALNUT TUILLE CUPS
Provided by Abigail Johnson Dodge
Categories Cookies Egg Dessert Bake Christmas Low Cal Walnut Vanilla Christmas Eve Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12 tuile cups ( plus additional small cookies)
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or nonstick silicone baking mats. Arrange four 3/4-cup custard cups upside down on work surface.
- Stir butter in heavy small saucepan over medium heat until nutty brown and milk solids are dark brown, 6 to 7 minutes. Carefully pour browned butter into small bowl and cool slightly.
- Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl; whisk until blended. Whisk in vanilla. Add flour and whisk until blended and smooth.
- Drop batter by scant tablespoonfuls onto prepared baking sheets, spacing 4 inches apart (about 4 per sheet). Using small offset spatula, spread each to 5-inch round (batter will be spread very thin). Sprinkle generous 1/4 teaspoon finely chopped walnuts over each.
- Bake tuiles, 1 sheet at a time, until evenly golden all over, about 11 minutes. Working quickly and using wide metal spatula, carefully lift each tuile from sheet and immediately drape over custard cup and press to mold to cup, making cookie bowls. Cool until tuiles are set. Carefully remove tuiles from cups and place on rack to cool completely. Repeat procedure with batter and walnuts on cool baking sheets, making total of 12 cookie bowls (to allow for any breakage). For additional cookies, if desired, drop remaining batter onto baking sheets by teaspoonfuls, spacing 2 inches apart, and bake until evenly golden. Transfer to rack and cool. DO AHEAD: Cookie bowls and cookies can be made 2 days ahead. Store airtight at room temperature.
- *A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
BROWN-BUTTER GLAZE
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
- Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
SUGAR TUILES
These delicate caramelized cookies are just substantial enough to sandwich cold, custardy creme brulee. Unlike classic tuiles, which are curved, these are flat and lacy, making them perfect for our Chocolate-Creme Brulee Ice Cream Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes about 30 cookies (enough for 15 sandwiches)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Meltbutter, sugar, and honey in asmall saucepan over mediumheat until bubbling. Removefrom heat, and whisk in flour.
- Spread half the batter on anonstick-baking-mat-lined bakingsheet to create a thin layer(but not so thin that you can seethe baking mat). Bake untildark amber, about 9 1/2 minutes.
- Remove from oven; carefullyremove baking mat from sheet,and transfer tuile to a coolsurface to harden. Let cool for1 minute. Cut out tuiles usinga 2-inch round cookie cutter,and transfer to a cool surface toharden. If tuile gets too hardbefore cutting, return to ovenfor about 30 seconds to soften,then continue cutting.
- Repeat with remaining batter.
BROWN BUTTER SUGAR TUILE
Number Of Ingredients 6
Steps:
- -Place butter in a small saucepan over med low heat and stir until completely melted. Allow to come to a boil, stirring constantly. -Cook until brown in colour, has a nutty aroma and you start to see little brown bits. -Remove pan fro heat, pour into a bowl and allow to cool to room temperature. -Whisk together whites, brown sugar, vanilla and salt until well blended. Whisk in cooled brown butter. Add flour and stir in. -Bake 7-8 minutes until edges are brown and centers are golden.
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BROWNED BUTTER TUILE - THE DESSERTED GIRL
From thedessertedgirl.com
Estimated Reading Time 3 minsTotal Time 30 mins
- First brown the butter by melting it in a small saucepan on low heat until it begins to foam and then you start to see dark brown bits at the bottom. The butter will have darkened to golden brown and have a nutty, caramel-y, amazing aroma. Turn off the heat and let the butter cool so that the darkened bits settle.
- Preheat the oven to 180 C and line a baking tray with a silicone mat. You can also use greased baking paper but I find the mat easiest to ensure the tuiles don't stick.
- In a mixing bowl, combine the flour, almond flour, salt and sugar. Now strain the cooled browned butter directly over this mixture. Stir to combine. It might look a little gritty but that's ok.
- Add the egg whites and vanilla. Stir again till a smooth batter forms. It will be a little thin but spreadable.
19 DEEPLY DELICIOUS BROWN BUTTER RECIPES - THE SPRUCE EATS
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- Sage Brown Butter Sauce for Pasta. Once you get this easy recipe under your belt, you'll never be pressed for what to serve last minute guests again. Nutty brown butter is infused with garlic and fresh sage leaves in this amazingly quick, 5-ingredient pasta sauce.
- Pumpkin Cake With Browned Butter Icing. Browning the butter for the frosting of this wonderful pumpkin spice cake is a great way to infuse it with extra fall flavor.
- Brown Butter Cookies. Rich and nutty brown butter takes classic sugar cookies to another level. You can make the cookie dough ahead, freezing it in logs, for easy slicing and baking whenever the mood to eat fresh-baked cookies strikes.
- Skate Wing With Brown Butter. Skate wing is a mild, sweet, quick-cooking fish that is popular in French cuisine. The key to preparing it well is to cook it gently, so as not to toughen the delicate flesh.
- Brown Butter and Sage Biscuits. The classic flavor combination of brown butter and sage makes these flaky biscuits extra-special. They bake up in less than 30 minutes, for an ideal accompaniment to your holiday dinner menu with turkey.
- Baked Apple Pork Chops With Brown Butter and Brown Sugar. Pork and apples are a proven flavor combination, and this mouth-watering baked pork dish won't disappoint.
- Blood Orange Sheet Cake With Bourbon Brown Butter Sauce. Bring the wow factor to your dessert table with this gorgeous upside-down cake that is reminiscent of an old fashioned cocktail, in sheet cake form.
- Sweet Potato Ravioli With Brown Butter Pecan Sauce. The toasted taste of brown butter plays well with autumnal flavors such as sweet potatoes and pecans.
- Instant Pot Spaghetti Squash With Sage Brown Butter Sauce. Spaghetti squash is an excellent option for low-carbohydrate diets, and the perfect stand-in for carboriffic noodles.
- Vegan Brown Butter Rice Krispie Treats. Win your next bake sale with these brown butter Rice Krispie treats. They've got all the sweetness and chew you love about the childhood favorite cereal bars, with an extra nutty taste from browned butter.
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