I love a brownie. Especially the fudgey, slightly undercooked ones. But, spoiler alert, I use boxed brownie mix…. always. And quite frankly, I can’t tell the difference in a homemade brownie and a $3 boxed mix. BUT a decent boxed blondie mix isn’t so easy to come by. So I’ve had to find a homemade version that suits. Once again browned butter makes this easy treat shine. They’re the perfect mix up to your typical chocolate chip cookie or brownie night.
Browned Butter Blondie
- 1 and 1/4 cup cold butter
- 3/4 Granulated Sugar
- 1 and 1/4 cup Brown Sugar
- 1 T vanilla
- 3/4 t Sea Salt
- 2 whole eggs
- 2 egg yolks
- 3/4 t baking soda
- 2 and 3/4 cup AP flour
- 2 cups chocolate chips
Preheat the oven to 350! Line and grease a 9×13 pan.
In a small sauce pan brown 1 cup of the butter. (Remember melt, foam, brown – wait for the nutty smell!). Put the remaining 1/4 cup butter in your mixing bowl. Add the browned butter and begin to mix. This cold butter with help temper the heat from the hot browned butter!
Once all the butter has melted, add the sugars, vanilla and salt. Mix until combined. Add the eggs + yolks and blend. Toss in the baking soda and add the flour. (I recommend adding the flour 1 cup at a time and scaring down the sides.)
Fold in the chocolate chips! Pour into the greased dish and pop into the oven for 30 minutes.
I’ve never met a sweet I didn’t like. Or a time when I was like “oh nah i don’t want that bowl of ice cream”. But my roommate Hannah, being the picture of physical fitness and epic self restraint, doesn’t indulge much. Tonight however, all that deprivation caught up to her and the woman needed a gosh darn cookie. I was more than happy to help…
Browned butter & sea salt chocolate chip cookies
- 1 cup (2 sticks) butter
- 2 1/2 cup AP flour
- 1 cup packed brown sugar
- 1/2 cup sugar sugar
- 2 eggs
- 1 t salt
- 3/4 t baking soda
- 1/2 t cinnamon
- 1 t vanilla
- 2 cup chocolate chips (I like it chocolatey, use your discretion)
Preheat the oven to 350!
In a small sauce pan add the butter. Now, to brown the butter you’re going to watch it melt, the bubble, then froth, the brown. Your job is to simply whisk the butter regularly until it changes to a brownish color with a nutty smell. Ive linked a youtube video to show you how.
See! Easy. Once the butter is ready – make your cookies! Cream the butter and sugars. Add the egg and vanilla and blitz. Lastly add all the dry ingredients, be sure to scrape down sides of the bowl. Stir in the chip by hand.
Scoop dough onto a greased cookie sheet and sprinkle with a pinch of course sea salt or fleur de sal. Bake at 350 for 12-13 minutes. This leaves them quite gooey in the center but thats how I like them.
This cake is my absolute favorite. It just keeps getting yummier the longer it sits! My first memory of this cake is summers spent at the family beach house. My Aunt Sarah made it for her oldest son’s birthday and we all reaped the benefits. Dont skimp out on waiting the full 3 days! Have a little patience, humans.
- 1 (18 ounce) package vanilla butter cake mix
- 3 eggs (or as directed by you cake mix!)
- 1 stick butter (or as directed by you cake mix!)
- 1 1⁄3 cups water (or as directed by you cake mix!)
- 16 ounces sour cream
- 12 ounces flacked coconut
- 1 1⁄2 cups Cool Whip
- 1 cup granulated sugar
Night before: Blend together the sour cream, coconut and sugar. Put it in the fridge over night.
Next day: Prepare cake mix as per instructions on the back of the box. Make two layers – round or square works. Let them cool completely! Place one layer of cake on the plate of a cake stand or cake saver; spread all but 1 cup of coconut mixture between the layers and on top. Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture.
Cover the cake and place in the refrigerator. Do NOT touch it for 3 days. DON’T DO IT. It’s worth the wait.
Oh yea I said it. I’ve been on the kale train and rocking the kale shirt long before Queen Bey. And by request I’m tossing in more veggie recipes! This one includes bacon… but you can leave that out.
braised rainbow kale
- 6 cups raw rainbow kale (or regs green kale) washed and chopped
- 3 slices of thick cut bacon chopped
- 4 Tablespoons red wine vinegar
- 1/2 onion diced
- 3 cloves garlic minced
- 1 Tablespoon brown sugar
- 1/4 teaspoon red pepper (or more!)
- Salt and Pep
In a large skillet cook off the chopped bacon strips! Pull them out when crispy and drain on a paper towel. Pour most (but not all) of the grease.
Toss in the onion and garlic – cook for about 2 minutes over medium high heat. Add the vinegar, sugar, and red pepper and give it a spin around the pan.
Load it up with kale! Use tongs turn the kale in your sauce coating all the leaves as the begin wilt down. You can let them go as long or as little as you’d like- depending on your desired crunchiness.When you’ve reached wilted yet crunchy perfection stir back in bacon and season with salt and pep to taste!
If you opted for the pig free version – begin with some EVOO or coconut oil. About 2 teaspoons should do the trick.
Squash is delicious and varied. The hearty butternut squash, quirky patty pan, and refreshing summer squash – they all have place in my heart. Acorn squash as a particular favorite of mine. They’re nutty, slightly sweet and make the perfect fall dessert.
maple brown sugar roasted acorn squash
- 1 Acorn squash, halved and seeded
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- 2 Tablespoons maple syrup
- Pinch of salt
- Punch of cinnamon
Heat the oven to 400 degree. Place squash face down on a baking sheet lined with foil (less dishes). Roast for 1 hour or until the squash is tender and easily pierced with a fork.
While still warm flip the squash over and use it like a bowl! Fill each with butter, sugar, and syrup. It will begin to melt and mix into a sauce. Sprinkle the top with cinnamon and salt. E
Easy clean up and perfect fall flavors.