A tender, buttery cake with a melt in your mouth texture and a nutty, sweetness from browned butter.
Hi there! Last week, I taught you how to brown butter. It’s something that can be a little daunting at first, but once you get the hang of it you’ll be browning butter for everything you use (and you should, too. It makes everything delicious!). It brings a unique sweet and nutty, toasty aroma to this Dutch Butter Cake that only browned butter can.
Have you ever had Dutch Butter Cake? It’s a super soft, buttery, tender, melt-in-your-mouth cake. It’s a little crumbly and filled with buttery deliciousness. I promise you, cannot have just one piece.
This cake is also super simple to make, with only four ingredients. All you do is mix the ingredients together, spread it into your pan, and bake. As for lining your pan, I would opt for either parchment or aluminum foil. There’s already enough butter in the recipe, so you don’t need to add any more.
Today’s post is a little different from the usual review/recipe. Instead, I’m going to show you how to brown butter with ease. No need to fear burnt butter. Follow these steps and you’ll be an expert in no time!
To me, knowing how to brown butter is an essential. My goal is to start a series called Everyday Essentials, teaching you the basics of the kitchen. When you brown butter, you toast the milk solids in the butter which develops such a toasty and beautiful aroma, and adds unbelievable taste to whatever you use it in. Next week, I’ll be sharing a recipe for Dutch Browned Butter Cake, so keep your eyes open!
Browning butter can be kind of scary. When I first did it, I was scared. Hot oil, the possibility of burning my butter. These chances of things going wrong was what postponed me seeing anything “browned butter” related. Turns out, as long as you keep a close eye on it, browning butter is very easy!
Moist, delicious healthy fig blondies that are naturally sweetened with dried fruit and made with whole wheat flour.
When nuts.com asked me to make a post advocating healthy eating, and I gladly obliged. I realize that with all the recipes you see on this blog, this post is an anomaly. However, I am all about eating healthy. I mean, while I do love brownies and cookies, I love my broccoli and kale as well. But some people don’t love their kale so much. That’s why I made these!
These fig blondies are made with whole wheat flour and have zero refined sugar. All the sweetness comes naturally from a dried fig puree. I also swapped out typical butter for a combination of coconut oil and almond butter! However, these blondies do not sacrifice any taste. They are still dense, moist, and delicious. Another perk is that they’re made in your food processor! No bowls to dirty, just dump everything in and process. I haven’t tried them in a blender, though I’m sure it will work as well.
Soft, red velvet cookies with a cream cheese tang that can be none other than a twist on the classic gooey butter cake.
Did you have a good SuperBowl Sunday? Honestly, I’m not much of a sports person, which is why I’m more excited for the next February event. It’s less than a week until Valentine’s Day! I love this little holiday so much because of all the beautiful red hearts, teddy bears, and chocolate associated with it. If you’re looking for a theme appropriate cookie to make, you’ve found it.
I’ve made and loved gooey butter cake. Using a cake mix for a crust and topping it with cream cheese, it’s impossible not to love. However, I took that cake and twisted it into a red velvet cookie
Easy brownies studded with juicy cranberries. Perfect for the winter season, and easily doubles up as a Valentine’s Day recipe!
These cranberry brownies are your fudgy brownies with a crackly surface, with the added bonus of a tangy pop of cranberries. The brownie recipe on its own is good, but the extra addition of cranberries really brings a burst of flavor.
While the cranberries are sour and tart here, the brownies counteract that with their sweetness and bring a balance. Have you ever had fresh cranberries before? I’d only eaten fresh cranberries after I had tried sweet dried cranberries and the ever-so-sour cranberry juice.