I am so grateful to Brigid of @Bostonbabbler for sharing her recipe for Chocolate Madelines. I hope you enjoy them and that you will follower her on instagram. As always, please share your comments and pictures with me. Be sure to follow me too on…
I’m sure you all have seen these adorable hot chocolate bombs all over the Internet. Well I’m here to tell you that they are not something you can make quickly and have them be as charming as they are on Pinterest. I tried and it…
I already knew I was having a love affair with browned butter. It adds such a richness to any dish it’s in. That nutty aroma that fills your house when you are browning it, is amazing. Butter is already great but browning it adds such a decadence!
Here is a recipe that was in Food & Wine magazine. I can’t resist these yummies. Don’t be afraid to change up the chocolate if you can’t find the cacao percentages I listed. Any chocolate will be elevated by the browning the butter.
Brown Butter Chocolate Chip Cookies (adapted from Food & Wine)
- 1 cup Unsalted Butter
- 2-1/2 cups All-Purpose Flour
- 1 tsp. Baking Powder
- 3/4 tsp. Kosher Salt
- 1/2 tsp. Baking Soda
- 1 cup Dark Brown Sugar
- 1/2 cup Granulated White Sugar
- 2 lg. Eggs
- 2 tsp. Vanilla Extract
- 3/4 cup 60% Cacao Bittersweet Chocolate baking morsels
- 1 3.5 oz, bar 72% Dark Chocolate Bar, rough chopped
- 1/2 tsp. Flaky Sea Salt
- Peheat oven to 375°. Melt butter in a saucepan, over a medium-low heat. Cook, stirring occasionally, until butter starts to brown. Once butter is brown and foamy stir almost constantly. Do not turn away from the butter. It can burn very quickly. This should take about 10 minutes. When browned, pour into a heat proof glass and cover. Make sure you get all the browned bits. Place in refrigerator and cool until solid, about an hour.
- Line 3 baking sheets with parchment paper and set aside.Sift together flour, baking powder, kosher salt and baking soda, in a medium bowl. Set aside.
- Beat chilled brown butter, again make sure you get all the browned bits, and both sugars, in the bowl of a stand-up mixer fitted with a paddle, on medium-high until light and flufft. THis should take about 3 minutes. Add the eggs, one at a time, beating after each. Add vanilla and mix until well combined.While on low speed gradually add flour. Mix until just combined. Do not overmix.Fold in both chocolates. Using a 2oz. ice scream scoop, scoop dough 2 inches apart onto prepared baking sheets. Do not flatten.Sprinkle each cookie with sea salt.
- Bake in preheated oven for 12-14 minutes. Edges should be goldena nd cookie shoul dbe set.I rotate halfway through baking.Cool on pan for 10 minutes then transfer to wire rack. Can be served warm or at room temperature.
A few years back I was able to, finally, recreate my grandmother’s fudge frosting that she put on brownies. It brought back floods of memories. they were good as I remembered. Recently, I’ve been thinking about those iconic brownies and wondering why my grandmother used…
I originally developed this recipe for a contest sponsored, in part, by Ghirardelli. They were looking for the best new s’more. Babka and s’mores are having a moment and it seemed like a no brainer to combine the two. I love this idea and it…
I first found this recipe in Southern Living Magazine in December of 2014. It was one of the first recipes that I felt didn’t need any changes. It was actually an advertisement for Kraft products.
Once I made it I knew it was perfect as is. I even titled the post, “If it Ain’t Broke, Don’t Fix It!”
I made dinner for a friend that had recently had a hip replacement. I wanted dinner to be good but pretty simple. this cake was the best way to finish a dinner of roast chicken, potatoes and green beans.
I love the was the brown sugar gives it a molasses undertone but the acid in the buttermilk cuts right through too much sweetness. I used the chocolate that was called for but you could easily change this recipe up with a different chocolate or even adding toffee chips. I hope you enjoy this oldie but goodie!
Don’t forget to tag me on instagram when you make this recipe and give me a follow while you are there @whiskinthesouthern.
Brown Sugar Chocolate Bundt Cake
- 1/3 cup Chopped Pecans
- 1/4 cup Unsalted Butter, softened
- 2 Tbs. Granualted White Sugar
- 2 3/4 cups All-purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Fine Sea Salt
- 1 cup Unsalted Butter, room temperature
- 1 cup Dark Brown Sugar, pack firmly
- 1/2 cup Granulated White Sugar
- 1 Tbs. Vanilla
- 4 large Eggs, room temperature
- 1 cup Buttermilk
- 1 (4oz.)Bar Baker's Semi-Sweet Chocolate, chopped
- Preheat oven to 350°Butter and flour a bundt pan.Mush together, pecans, butter and sugar for topping. Use a fork and crumble evenly into prepared bundt pan. Set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of a tand up mixer, cream together butter with both sugars. Add in vanilla. Add eggs, one at a time, until just combined.
- Alternating with flour mixture, stir in buttermilk. Start and finish with dry ingredients. Do not overwork the batter. This causes a tough or dense cake.Fold in chocolate and spoon into prepared pan, evenly.
- Bake for 45-55 minutes, The tester should have just a few crumbs left on it.Cool in pan and then turn out on rack and cool completely.