browned butter

Get your pots and pans out!&nbsp;Garlic Parmesan Browned Butter Mashed Potatoes&nbsp;is the ultimate mashed potatoes recipe everyone will fall in love with. You haven't lived until you've tried mashed potatoes with browned butter!

Garlic Parmesan Browned Butter Mashed Potatoes

(1.5 kg) potatoes

oz (185 g) unsalted butter

garlic, (crushed)

parmesan cheese

milk ((more if needed))

Peel potatoes and cut into large chunks. Boil in salted water for 20 minutes or until fork tender (not falling apart).

Halfway through cooking time, prepare browned butter:&nbsp;Heat butter in a small pan over medium-heat.&nbsp;

When butter begins to foam, add the crushed garlic and reduce heat to medium. Stir continuously and swirl the pan until the butter it begins to change colour and turn golden brown with a nutty aroma. Its normal to see crispy little brown bits at the bottom of the pan. Remove immediately from heat. Set aside.

Drain potatoes and transfer them back to the pot.&nbsp;

Strain just over half of the browned butter over the boiled potatoes through a sieve. Reserve crispy garlic pieces to serve later.&nbsp;

Add the parmesan cheese and milk. Beat with a hand beater until smooth and creamy (about 1-2 minutes) -- or use a potato masher. Add extra milk if you like a thinner mashed potato consistency.&nbsp;

Taste test and season with more salt if needed.

Serve with reserved browned butter, extra parmesan cheese, chopped parsley and crispy garlic pieces.

Most butter pecan doesn't taste anything like butter or pecans. This recipe is here to change that.

Browned Butter Pecan Ice Cream Recipe

heavy cream

milk

unsalted butter

raw (turbinado) sugar

kosher salt,

Toast 4 ounces pecans in a microwave or a dry saucepan over high heat until they darken slightly and begin to smell nutty, about 1 minute, then finely chop and set aside. While pecans toast, bring cream and milk to a simmer in a heavy-bottomed saucepan. Remove from heat, stir in pecans, cover, and steep for 1 to 2 hours.

In a light-colored skillet, brown butter and set aside. In a clean heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined.

Strain cream mixture through a fine mesh strainer into pot with eggs and sugar, followed by browned butter; discard soaked pecans. Whisk until fully combined, then set over medium heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Add salt to taste. 

Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F, about 4 hours for ice bath, up to overnight for refrigerator. 

Churn ice cream according to manufacturer's instructions. While ice cream churns, toast and roughly chop remaining 4 ounces of pecans, then chill in freezer. Add pecans to ice cream during final minute of churning. Transfer churned ice cream to an airtight container and harden in freezer for at least 4 hours before serving.

These are the PERFECT chocolate chip cookies. Crispy edges and gooey centers. Brown butter gives these a delicious toffee flavor making them the best chocolate chip cookies!

Brown Butter Chocolate Chip Cookies

butter (see notes)

sugar

brown sugar

eggs

vanilla

¾ cups of flour, measured correctly

salt

baking soda

chocolate chips

Brown 1 1/4 cups of butter in a...

Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.

Preheat oven to 375 degrees Fahrenheit. Grease baking...

Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.

Once butter has set up, cream together butter,...

Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter!)

Add in flour (make sure your flour is...

Add in flour (make sure your flour is measured correctly), baking soda, and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

These cookies are DECADENT. Nutty, oaky, sweet, and rich flavors come together to make what is in my opinion, the most show stopping cookie.

Browned Butter, Bourbon, Buttered Pecan, Dark Chocolate Chip Cookies

Butter (unsalted)

All Purpose Flour

Sea Salt

tsp Ground Cinnamon

tsp Baking Soda

Dark Brown Sugar

Sugar

tsp Vanilla Extract

tbsp Bourbon

Eggs (at room temperature)

Dark Chocolate Chips

Pecans

tbsp Butter (unsalted)

Brown the butter by placing it in a saucepan over medium-high heat.

Stir frequently for 3-5 minutes, or until the bubbles forming turn golden brown.

Pour the browned butter and its hardened bits into a heatproof container, and place in the refrigerator for about 2 hours. (You do not want to completely chill the butter, just solidify it enough to where it is no longer liquidy. If the butter becomes too chilled, allow the butter to come to room temperature for about an hour before baking).

Toast the pecans by placing them in a skillet with two tablespoons of butter on medium heat. Stir them frequently until the they become slightly darker and aromatic.

Set the pecans aside, and allow them to cool completely before using.

Preheat the oven to 375°.

Combine the flour, salt, cinnamon, and baking soda in a large bowl and set aside.

In your stand mixer, cream together the butter and sugars. Beat for a total of 2-3 minutes until it is light and fluffy (DO NOT RUSH).

Add the bourbon, vanilla, and the eggs, one at a time.

Using a wooden spoon, fold in the flour by hand little by little.

Once all the flour is folded in, fold in the chocolate chips and butter toasted pecans.

Using a measuring cup, add 1/4 cup sized balls of cookie dough to a parchment paper lined baking sheet. (These are meant to be big cookies. If you make them smaller, they may not bake correctly).

Bake the cookies for 9-10 minutes. Let the cookies sit on the baking sheet for about 5-10 minutes before transferring them to a wire cooling rack to avoid breaking.

These are the best scone evah!!!! They are flaky and wonderful.

Brown Butter Glazed Apple Pie Scones

Cups Self Rising Flour

nutmeg

cinnamon

Tablespoons cold (unsalted butter,

cream

coarse sugar*optional

Glazed Apples-recipe follows

Tablespoons Butter (unsalted)

white sugar

Tablespoons butter

Heat a skillet over medium heat and add the butter.

Once melted add the apples and stir to combine.

Place a lid over the skillet and continue to cook, stirring occasionally until dry.

Remove from heat, sprinkle both white and brown sugar over the top and toss until evenly coated.

Cool.

For the glazed apples

In a large bowl, combine the flour, sugar, salt, nutmeg, and cinnamon.

Whisk to combine and sprinkle with butter.

Cut the butter in using a pastry cutter or two knives.

Alternatively you can use a food processor, pulsing to cut in the butter.

Stop when the butter is throughout the flour like little peas, some pieces bigger and some smaller.

Toss the apples into the mixture and stir to evenly combine.

Using a rubber spatula, stir in the heavy cream until the dough starts to form a ball.

Dump everything on a clean counter top and knead until the dough comes together.

Place in a bowl, cover tightly with saran wrap and place in the freezer for 30 minutes.

Heat the oven to 425

Remove the scone dough and place on a parchment lined baking sheet.

Form the dough into a thick, flat disk and cut into wedges, about 8.

Separate each wedge and brush with a little heavy cream, sprinkle with coarse sugar and bake for 12-14 minutes or until dry and golden.

For the Scones

Once it begins to melt start whisking until the butter begins to foam. The butter should then change color to turn amber.

Remove from the heat and quickly whisk in the heavy cream and powdered sugar.

Drizzle over hot scones and enjoy!

For the Glaze

The ultimate chocolate chip cookies made with brown butter, chunks of caramel, salted peanuts and lots of chocolate

Brown Butter Salted Peanut Caramel Chocolate Chip Cookies

caster sugar

light brown sugar

vanilla bean paste

plain flour

tsp baking powder

tsp bicarbonate of soda

tsp fine sea salt

dark chocolate

roughly chopped salted peanuts

To make the caramel line a baking tray with either parchment paper or a silicon matt. Place the caster sugar into a saucepan set over medium heat and cook until the sugar has fully melted and the caramel is a deep brown colour, that of an old penny. Immediately pour it out onto the prepared baking tray, spreading out a little so thats it not too thick. Set aside for 30 minutes or until it hardens like glass.

To make the cookie dough place the butter into a saucepan and over low/medium heat cook until the butter has melted and then, stirring occasionally, cook until the butter has browned. At first the butter will bubble and splatter, this is the water cooking out from the fat, and then it will foam. When it foams stir the butter more frequently and look for signs the browning has happened. You should be able to smell the change, the aroma will become nutty and toasty. The milk solids will also turn a golden brown. Remove from the heat and pour into a large bowl and set aside for 10 minutes to cool. When browning the butter be careful as this process happens very quickly and if you don’t keep an eye on the pan the butter can go from perfectly browned to burnt in the matter of seconds.

Once the butter has cooled add the sugars and using an electric mixer with the beater attached beat together for a couple minutes to combine. Add the eggs and yolks and beat on medium speed for about 3-4 minutes or until the mixture is pale. Add the vanilla and mix in briefly to combine.

In a separate bowl whisk together the flour, baking powder, bicarbonate of soda and salt. Add this mixture to the butter mixture and mix on low speed just until a dough if formed. Add the peanuts and chocolate. Take a wooden spoon and bash the caramel into little pieces a cm or two wide. Tip this into the bowl with the chocolate and peanuts and mix briefly until everything is evenly distributed. Refrigerate the dough for two hours.

Just a quick note on refrigeration, these cookies contain hard caramel and excessive refrigeration or freezing will cause issues, the caramel will start to liquify and so whilst I would normally encourage you to freeze the dough for future use, with these its more of a case of make, bake and share.

Once the dough is chilled form into cookies about 70g in size. One word of caution when shaping these is that the caramel can be a little sharp. You can roll these into balls, just be careful not to stab yourself with caramel, or you can use a cookie scoop so you don’t have to touch the dough itself. Place the cookies onto parchment lined baking trays, leaving plenty of space for spread (6 cookies per tray is good for regular sized baking trays). Sprinkle with a little salt, leave off of course if you prefer, and bake for about 14-16 minutes or until golden brown around the edges and just a touch paler in the middle. You may find when baking these that they come out of the oven an unusual shape and this is down to the caramel. When the cookies bake the caramel liquifies and sets again on cooling but the melting can mean it makes the cookies spread a little randomly. To correct this I take the cookies out a few minutes before they’re done baking and use large round cookie cutter to scoot them back into shape, and then I repeat this once the cookies are baked.

Remove the cookies from the oven and allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Kept in a sealed container the cookies will keep for 4 days.

Soft chew cookies with crisp buttery edges. Nothing beats these amazing brown butter chocolate chip cookies

all-purpose flour

cornstarch

egg, room temperature

vanilla extract

chocolate

Heat the butter in a saucepan until it...

Heat the butter in a saucepan until it is all melted, darker in color, and the milk solids are caramelized. The butter should smell nice and nutty.

Chill the butter in the freezer for 10...

Chill the butter in the freezer for 10 minutes.

Mix together the flour, cornstarch, baking soda, and...

Mix together the flour, cornstarch, baking soda, and salt together in a small bowl and set aside.

Beat the butter and both sugars until light...

Beat the butter and both sugars until light and fluffy.

Add in the egg, yolk, cream, and vanilla....

Add in the egg, yolk, cream, and vanilla. Beat well.

Stir in the flour mixture and mix until...

Stir in the flour mixture and mix until just combined,

Fold in the chopped chocolate.

Portion the cookie dough into balls and set...

Portion the cookie dough into balls and set aside to rest while the oven preheats, preferably in the refrigerator.

Preheat the oven to 350°F. Line two baking...

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Place the cookie dough 2-inches apart on your...

Place the cookie dough 2-inches apart on your baking sheets and bake for 8 - 10 minutes, or until golden brown.

Allow the cookies to rest on the baking...

Allow the cookies to rest on the baking sheet for one minute before transferring to a wire rack to cool completely. Top with flaky sea salt while still warm

https://mediavine-res.cloudinary.com/video/upload/ipkjp8cdpk8sqztix0fp.mp4

Make the most amazing cookies of your life. These brown butter chocolate chip cookies are the best cookies ever. Soft chewy centers filled with pools of chocolate surrounded by a crisp, buttery edge. This video shows you exactly how to make these easy cookies using this foolproof recipe

Change it up and make Miso Butter Popcorn to add a hit of savory and salty umami flavor to your favorite crunchy, whole grain snack.&nbsp;

Miso Butter Popcorn

popcorn kernels

Tablespoons unsalted butter

miso paste

Furikake

Pop the popcorn kernels by the method of your choice. While the popcorn is popping, melt the butter in the microwave, about 25-30 seconds in a small bowl. Whisk in the miso paste until it forms an emulsion (it will become smooth and shiny and will no longer look curdled).&nbsp;

Add the miso butter to the popcorn in a large bowl and toss very well to distribute. Sprinkle with furikake or shichimi togarashi if desired.

Fluffy pillows of gnocchi in a gorgeous garlic and brown butter sauce with crispy sage leaves and a hint of lemon. Totally dreamy!

Gnocchi with brown butter and sage Recipe

500 g (1.1lbs) fresh gnocchi (homemade or store-bough is fine)

olive oil

salt and pepper

75 g (1/3 cup) unsalted butter

sage leaves*

garlic (peeled and very finely sliced)

¼ tsp black pepper

lemon

juice of ½ lemon

(or vegetarian Italian-style hard cheese

Black pepper

Place the gnocchi in a pan of boiling water and boil the gnocchi until it floats

Remove the gnocchi from the pan with a slotted spoon and place in a bowl.

Heat the olive oil in a frying pan over a medium-high heat.

Add the gnocchi, plus a pinch of salt and pepper and fry the gnocchi for 5-6 minutes, turning oven, until the gnocchi is brown all over.

Remove the gnocchi from the pan and place in a bowl. If your pan has a lot of crispy bits in it (this might happen if you&#39;re using a non-stick pan), wipe/scrape them out. Don&#39;t worry about getting the pan spotless though, a few crispy bits are good.

Next, melt the butter in the frying pan over a medium heat. Once melted, continue to cook for a further 2-3 minutes, until it starts to go a very light brown and smells a tiny bit nutty.

Add the fresh sage leaves and cook for a further 2 minutes.

Add the garlic and cook for a further 1 minutes, stirring often.

Add the cooked gnocchi to the pan and sprinkle on the salt and pepper.

Stir together and cook for a further minute.

Add the lemon zest and juice and stir together.

Divide between bowls and top with a little parmesan and black pepper.

https://content.jwplatform.com/videos/KonxRtyC.mp4

Fluffy pillows of gnocchi in a gorgeous garlic and browned-butter sauce with crispy sage leaves and a hint of lemon. Totally dreamy!

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