browned butter Archives - Cooking Classy

Browned Butter Sweet Potato Casserole

Jaclyn — Tue, 17 Nov 2015 03:22:00 +0000

Sweet Potato Casserole - a classic fall recipe upgraded with rich browned butter!

Buttery mashed sweet potatoes are topped with crisp cornflakes and melty marshmallows and toasted. It must try side dish!

A Must Have Sweet Potato Casserole Recipe!

This sweet potato dish has the best of everything and just the right amount of contrast with it's creamy sweet potatoes, gooey melty marshmallows and that finishing crisp you get from the cornflakes and crunchy pecans.

Simply put this casserole is heavenly!

Who know the word casserole and heavenly could ever go together in the same sentence but it just does with this one. Try it and see for yourself! It might just become a family favorite for your family too!

Browned Butter-Cinnamon Dulce De Leche Stuffed Chocolate Chip Cookies

Jaclyn — Thu, 15 Aug 2013 01:31:15 +0000

I have a chocolate chip cookie addiction, just like everyone else in this world. Okay so maybe not all of you are addicted in the same way that I am but I constantly crave chocolate chip cookies. If I'm going to make cookies more often then not it's going to be chocolate chip related.

The salted browned butter are probably my favorite so I've adapted that recipe to be stuffed with dulce de leche and swirled lightly with cinnamon throughout. It's sort of my idea of a latin spin on the browned butter chocolate chip cookies.

The combination makes me think of churros and dipping them in dulce de leche and melty chocolate, oh yum!

These cookies are caramel-y sweet which pairs well with a hint of cinnamon, they're nutty (thanks to the browned butter) and overflowing with an abundance of various chocolates, then once you bite through all that other goodness and get to the dulce de leche - you'll realize cookie dreams do come true. Dulce de leche (and similarly sweetened condensed milk) is one of the greatest foods ever. It's true.

Browned Butter French Breakfast Muffins

Jaclyn — Sat, 20 Jul 2013 06:00:02 +0000

Browned Butter French Breakfast Muffins. Don't you just love when you find a simple recipe that calls for very basic ingredients yet it turns out full of flavor and unbelievably delicious? This is one of those recipes. These are easy, and minus the wait time for the brown butter to cool they are very quick to prepare.

This is one of those mixing bowl and wooden spoon recipes. I'm kind of nervous I've finally tried french breakfast muffins because with the browned butter addition they are seriously one of the best breakfast treats ever!

Their fluffy centers are soft and crumbly while their outsides are almost seemingly crisp yet they melt away since they are drenched in browned butter, then to finish it off there's that generous coating of delicious cinnamon sugar that none of us can seem to get enough of.

Without a doubt these muffins are love at first bite. Good luck saving some for the rest of your friends and family :). I guess it's a good thing the batch only ended up making ten instead of a full dozen.

Herb Crepes with Eggs, Swiss, Ham and Browned Butter

Jaclyn — Fri, 12 Jul 2013 05:07:42 +0000

I'm so in love with all the varieties of sweetly filled crepes but it is time for me to start making the savory crepes. My cousin Rose had her wedding shower at the cutest cafe last week. They served a delicious brunch which included crepes much like these.

They are easy to prepare and they make for a fancy breakfast or brunch. To me they are like breakfast burritos made elegant or something (not that ham and eggs are elegant it's just that I think crepes are delicate and elegant).

The Best Savory Crepe Recipe!

At the cafe I believe they added melted butter over the crepes and I thought to myself, well if you are going to add melted butter you may as well brown it. My siblings make fun of me and say I'm obsessed with browned butter and salty caramel.

A lot of my family doesn't like salted caramel, can you believe it? I know, it's sinful. One of these days I'm going to get them hooked though. Its incredible what just a few flakes of salt or a small drizzle of browned butter can do.

Two of the best flavor enhancers. I listed the brown butter as optional in the recipe but really you'd be crazy to leave it out :).

With these you can also add in red peppers, mushrooms, sauteed onions, red pepper flakes - whatever you like in your scrambled eggs basically.

You can also use a different type of cheese, I just went with the same they used at the cafe. I'm telling you, these definitely should be added to your weekend breakfast menu. They are so good! Enjoy!

How to Make Savory Crepes

Make crepe batter in a blender. Let rest in refrigerator 1 hour.
Swirl crepe batter into heated buttered skillet and cook, flipping halfway through.
Blend eggs. Brown butter then cook eggs in butter, toss with cheese.
Assemble crepes layering ham, cheesy eggs and finishing with browned butter and wrap.

Herb Crepes with Eggs, Swiss, Ham and Browned Butter

Delicious savory herb crepes filled with scrambled eggs, flavorful swiss and ham and finished with rich brown butter.

1 1/4 cups milk
1 cup all-purpose flour
2 large eggs
3 Tbsp salted butter (, melted, plus more for pan)
1/8 tsp salt
1 Tbsp chopped fresh parsley or other herb of choice*
10 oz ham (, cut into strips about 2-inches wide**)
1/4 cup salted butter (, browned, for serving (optional))

Scrambled Eggs with Swiss

12 large eggs
1/2 cup milk
3/4 tsp onion powder
1/4 tsp garlic powder
Salt and freshly ground black pepper to taste
5 oz Shredded Swiss cheese

In a blender combine milk, flour, eggs, butter, salt and chopped parsley and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.
To prepare crepes, heat a 10-inch skillet over medium-high heat (be sure to use a pan that has a good non-stick coating or you'll likely just end up with a mess).
Once pan is hot, coat lightly with butter (I just ran the end of a stick of butter along the pan - just the bottom of pan and lower third of the rim) and pour 1/4 cup batter into the pan and immediately swirl pan in a circular motion while slightly tilting pan to allow batter to coat bottom of pan entirely in an even layer (it should go slightly up along the inner rim of the pan as well).
Cook crepe about 25 - 40 seconds until top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer (if you find you pan is becoming to hot and crepes are cooking too quickly, reduce burner temp slightly as needed). Repeat this process with remaining batter, lightly buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.
For the Scrambled Eggs with Swiss:
Crack 12 eggs into a blender, add in 1/2 cup milk, onion powder, garlic powder and season with salt and pepper to taste, (cover with lid) and blend mixture on low speed for 10 seconds.
Heat a large, deep non-stick skillet over medium-heat. Melt 1/2 Tbsp butter in saucepan and spread it along bottom and edges of skillet. Once butter has begun to foam, pour blended egg mixture into pan.
Stir eggs frequently with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming. Cook eggs several minutes until beginning to set, then add cheese and cook until they've reached desired doneness (note: they will continue to cook slightly once removed so judge accordingly). Remove from heat.
To assemble crepes:
Align 1 - 2 strips of ham in the center of a warm crepe (you may need two if they are short pieces. If using the deli ham you can either layer it in the center accordion style or just place it over the crepe in a single layer to cover the diameter of the crepe), then layer with eggs. Wrap crepes, drizzle with warm browned butter and serve.

*You can also use a combination of herbs. I think good choices would be tarragon, chives, thyme or rosemary. Parlsey doesn't have a lot of flavor so if you want a little more flavor you may want to choose on of those listed above.
**I used leftover ham that I'd sliced from a roasted ham (which I sliced fairly thin) and I cut it into strips to fit into the center of the crepe. Quality deli ham would also work.

Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies

Jaclyn — Mon, 29 Apr 2013 23:46:45 +0000

I think it's official. I'm addicted to cooking and baking. Or maybe I'm just have a really really hard time being stuck on the couch for a week. I'm not supposed to be up and about (per Dr's orders because of the hip surgery - don't tell my Dr.) but I seriously can't stop myself from making my way from the couch to the kitchen.

I have a fridge full of food just waiting to be made into something so how do I sink into the couch for days without getting up to make something delicious? I mean I have like one million and one things I want to make but I'll barely have enough time in my lifetime to get those things made and posted so there's no time for breaks :). Besides I need my daily dose of sugar. I think it keeps my heart beating.

Salted Browned Butter Chocolate Chip Cookie Dough Truffles

Jaclyn — Wed, 27 Mar 2013 17:19:41 +0000

Chocolate Chip Cookie Dough Truffles - because cookie dough is the love of my life. Really though it is probably my greatest weaknesses in life. Like if you owe me money, don't pay me back with money. Just pay me with cookie dough =).

I know I've already posted cookie dough bites and yes I still love those, but I love when I can upgrade. I love to make things fancier. These are the gourmet version of those cookie dough bites as they have browned butter, vanilla bean seeds and sea salt.

They are decadent, divine, luscious, perfect, dreamy, worth about as much as diamonds and every other best word I can think of to describe something that is insanely delicious.

Yes it should make about 28 truffles but likely you'll get half that many or less because you'll eat that much dough before you even have time to shape them. And yes of course it is completely edible as it contains no eggs and has instead been replaced with cream (ahh how I love cream) and a splash of milk.

Tips for Browning Butter

Just be sure that you aren't timid about really browning the butter. Don't do that lightly golden, slightly browned butter I've seen around the web labeled as "browned butter." Browned butter should be a deep orangish brown (in my opinion anyway) to really get the full effect and to take advantage of it's ability to enhance foods with its nutty and caramel like flavor.

When browned butter is properly prepared it is truly one of the best foods in the world. If you can make browned butter you'll be able to make a lot of friends. And beginning with adding it to these cookie dough bites =).

You can either dip these truffles in chocolate or drizzle them in chocolate (like I did with the other cookie dough bites I posted). Personally I think I like the drizzled version for these best at it allows that browned butter flavor to really shine and it's much quicker and easier too. But whichever way you make them you will likely be in love. Enjoy!

Salted Browned Butter Chocolate Chip Cookie Dough Bites

Decadent cookie dough truffles flavored with browned butter, dotted with chocolate chips AND finished with a chocolate coating.

10 Tbsp salted butter (, diced)
seeds 1/2 large vanilla bean
1 cup packed light-brown sugar
2 Tbsp heavy cream
1/2 tsp vanilla extract
1/4 tsp fine sea salt*
1 1/2 cups all-purpose flour heat treated flour
1 - 2 Tbsp milk
1/2 cup mini semi-sweet chocolate chips
12 oz chocolate coating or chocolate (, melted or 1/3 cup semi-sweet chocolate chips or chopped chocolate (if drizzling rather than dipping. I used Ghirardelli chocolate coating))
coarse sea salt (, for garnish**)

Brown butter along with vanilla bean seeds in a small saucepan over medium heat (make sure to brown it long enough). Remove from heat and pour brown butter and seeds, scrapping out any excess, into a heat proof 1 quart storage container.
Cover with lid and freeze 30 minutes, or until cool. Once cool pour browned butter and vanilla bean seeds, scrapping out excess, into the bowl of an electric stand mixer fitted with paddle attachment.
Add light-brown sugar, cream, vanilla and salt and whip mixture on medium speed until light and fluffy, about 2 minutes. Stir in flour and 1 Tbsp milk and blend until combined. Mix in chocolate chips.
Add additional milk 1/2 Tbsp at a time as needed to create a soft dough that will roll into a ball, yet that is firm enough to hold it's shape. Scoop dough out about 1 Tbsp at a time and shape into a balls.
Dip in melted chocolate and sprinkle very lightly with coarse sea salt (a little goes a long way) before chocolate sets (or alternately pour the 1/3 cup chocolate that has been melted into a Ziploc bag or piping bag, cut tip and drizzle over tops and sprinkle with salt).
Refrigerate to set chocolate. Store in an airtight container in refrigerator.

*I just placed 1/4 tsp coarse sea salt in a ziploc bag and crushed it with the flat side of a meat mallet until finely crushed. Regular table salt would work fine though too.

**I've found the chunks are too large in the coarse sea salt I've been buying lately so I crush those down slightly as well.

Carrot Cake Bars with Browned Butter Cream Cheese Frosting

Jaclyn — Wed, 13 Mar 2013 06:32:07 +0000

Carrot Cake Bars - deliciously spiced, sweet tender carrot cake flavored bars topped with a decadent cream cheese frosting! Easier to make than a layered carrot cake and it has even more flavor thanks to the delicious addition of browned butter.

Carrot Cake Bars

It is true that I have too many favorite kinds of cake to ever pick just one, but carrot cake is most definitely on my list of top 10 favorites, and yes somewhere near the top of the list. The spices, the sweetness and moisture from the carrots, its pleasant texture, the aroma... it's all just perfect.

Browned Butter Chocolate Chip Cookies

Jaclyn — Sat, 16 Feb 2013 21:36:02 +0000

Browned Butter Chocolate Chip Cookies – a delicious upgrade on the classic. The nutty browned butter adds some depth and the sea salt gives them a fancy flavor and a nice balance to the sweetness. It’s a cookie people of all ages will love! There aren’t many desserts out there that can compare to a […]

Pumpkin Cookies with Browned Butter Icing

Jaclyn — Tue, 20 Nov 2012 18:50:00 +0000

Pumpkin Cookies with Browned Butter Icing - deliciously soft and tender cookies filled with pumpkin flavor and finished with a rich tempting frosting.

I found these cookies on Martha Stewart and they had my name written all over them with their pumpkin and browned butter combo, it's what I live on lately.

I made several of my own adjustments to the recipe such as slightly altering the spice amounts, replacing some of the brown sugar with granulated sugar, using salted butter and reducing the amount of salt added and omitting the vanilla from the icing (because really all you need is the browned butter flavor).

Then the biggest change I made was replacing the evaporated milk with a smaller amount of sour cream in the cookie dough batter and replacing the evaporated milk in the icing with half and half. These cookies are Heavenly! They are so soft, pillow-y and moist. The icing, which is more of a frosting really, reminds me of a caramel or penuche frosting. I love how browned butter combined with sugar can instantly create a caramel like flavor.

You wouldn't believe how quickly these cookies disappeared! Everyone loved them including me. I love trying a new cookie recipe and finding it is a definite keeper. Enjoy!

Pumpkin Cookies with Browned Butter Icing

Deliciously soft and tender cookies filled with pumpkin flavor and finished with a rich tempting frosting.

2 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup salted butter (, softened)
1 1/2 cups packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cups canned pumpkin puree
1 recipe Browned Butter Icing (, recipe follows)

Browned Butter Icing

4 cups powdered sugar
10 Tbsp salted butter (, diced into 1 inch pieces)
1/3 cup half and half

Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, set aside. In the bowl an electric stand mixer fitted with paddle attachment and set on medium speed, whip together butter, light-brown sugar and granulated sugar until pale and fluffy, about 3 - 4 minutes.
Add in eggs one at a time, mixing after each addition until combine. Mix in sour cream and vanilla extract, then mix in pumpkin puree. With mixer set on low speed, slowly add dry ingredients and mix until combine (be sure to scrape down bowl throughout entire mixing process).
Transfer 1 1/2 cups of the cookie dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2-inch rounds onto a Silpat or parchment paper lined cookie sheets, spacing cookies at least 1 inch apart*. Bake in preheated oven about 12 minutes until tops spring back when touched. Allow to cool several minutes on baking sheet before transferring to a wire rack. Cool completely then prepare icing and spread icing over cookies. Store in an airtight container in a single layer in refrigerator and rest at room temperature before serving.
*Alternately you can drop dough by the tablespoonfuls onto the lined baking sheets (they just won't look as nicely circular). You can make them larger than listed in the recipe (which is what I did after the first batch because the 1 1/2-inch rounds yields pretty small cookies). If you do decide to pipe them bigger just allow a little more space between each cookie.

Browned Butter Icing

Measure 4 cups of powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally (butter will melt, after a few minutes it will splatter, then it will foam, then golden brown flecks will begin to appear in the center of the foamy bubbles. This is when you remove it from heat - I wait for for the flecks to expand to about a 1 1/2 to 2-inch circle over the foam then immediately remove).
Carefully pour browned butter over powdered sugar in mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from pan. Add half and half and stir mixture until smooth. Spread over cookies, adding additional half and half, about 1 - 2 tsp at a time, to icing mixture to thin as it will thicken as it sits.
Recipe Source: adapted slightly from Martha Stewart

Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}

Jaclyn — Sat, 03 Nov 2012 16:18:00 +0000

Chocolate Chip Cookies Stuffed with Nutella - say what?! You get a chewy browned butter cookie studded with lots of chocolate chips, and they're stuffed with rich Nutella and finished with sea salt!

I'm telling you, they are one of the best cookies you'll ever eat! I'm unequivocally in love with these purely divine cookies.

Have you ever seen a cookie loaded with so much goodness? Browned butter, two kinds of chocolate chips, Nutella, vanilla beans and sea salt! You could even add in some finely chopped, toasted hazelnuts for one more upgrade and an added crunch.

This cookie = love. You don't know food love until you've tried it =). I want to hoard them all away for myself. I know the prep work is a bit more work and definitely a longer wait than your average chocolate chip cookie but it is so worth it.

Warning! Don't eat the cookie dough...but it is the BEST cookie dough in the world. Between the browned butter and use of only brown sugar it has such a caramel-like flavor to it.

With that said I'll explain how to make it safely edible. Simply omit and replace the eggs with 3 Tbsp cream or half and half, and if you want some Nutella in there simply swirl in a few tbsp and finish it with coarse sea salt (obviously you wont be able to make cookies out of it this way though, but you'll have a giant bowl of cookie dough to enjoy).

This recipe reminds me of this print I want to buy, it says "Keep Calm and Eat Cookies." Definitely a great life moto =). Enjoy!

{Then wrap and bake}

Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}

Chewy browned butter cookie studded with lots of chocolate chips, and they're stuffed with rich Nutella and finished with sea salt

1 cup salted butter (, diced into 1-inch pieces)
2 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups packed light-brown sugar
2 large eggs
seeds of 2 vanilla beans ((or increase vanilla to 2 tsp)* I sell them!)
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
about 2/3 cup Nutella (, chilled)
coarse sea salt

Brown butter in a medium saucepan (for a step by step guide of browning butter, see the directions of this recipe here). Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric stand mixer and allow to cool until lukewarm, about 20 - 30 minutes.
In a mixing bowl, whisk together flour, baking soda and 1/4 tsp kosher salt, set aside. Add light-brown sugar to cooled butter in stand mixer fit with paddle attachment. With mixer set on medium-low speed, blend mixture together until well combine, about 1 minute. Add in vanilla bean seeds, and vanilla then add in eggs one at a time and mix until well combine after each addition.
Set mixer on low speed and slowly add in dry ingredients and mix just until combine. Mix in chocolate chips (if you want some chocolate chips showing through as those pictured, I like to set some of the chocolate chips aside then I gently press about 5 of them into the top of each cookie dough ball after shaping). Transfer dough to an airtight container and chill in refrigerator about 1 1/2 hours.
Preheat oven to 350 degrees. Remove dough from refrigerator and scoop dough out about 2 1/2 Tbsp at a time and shape into balls, then align them on a large sheet of parchment or wax paper.
Evenly flatten dough balls until you have about a 3 1/4-inch circle, then place 1 tsp chilled Nutella in the center on top of each. Carefully fold dough up and around Nutella, covering it entirely (if you find it beginning to seep through in some areas, I just added a chocolate chip to that spot to act as a plug).
Transfer to a Silpat lined cookie sheet (you can fit 8 cookies per sheet) and bake in preheated oven 10 - 12 minutes until golden brown. Remove from oven and immediately sprinkle cookies with coarse sea salt (you can also sprinkle them with sea salt before baking as the salt sticks better that way, I actually did a tiny before and after). Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.
Recipe Source: adapted slightly from Ambitious Kitchen

*For cheap vanilla beans, this is where I purchase mine for .50 cents a piece. Best deal I've found yet.