brown butter

Smoked Old Fashioned Cocktail Layer Cake

February 2, 2022 By Ashley 4 Comments

I’m going to get straight to the point here, this cake recipe is one of my hubby’s absolute favorites. And for good reason, it’s so freaking good. This recipe has been swirling around in my mind for a while and I am so, so happy how it turned out when I actually set out to test it. So, I am super excited to share with you my smoked old fashioned cocktail layer cake. Based on a riff of an amazing old fashioned we had not too long ago, this cake is a tender, fluffy orange bourbon cake filled with bourbon bitters cherry preserves and smoked brown butter Swiss meringue buttercream. All the flavors of a traditional old fashioned with a light and subtle smoky twist. Seriously, this cake. *Chef’s kiss*

Old Fashioned Cocktail layer cake and the importance of weight measurements

The flavors of this cake are so, so good. Caramel-like notes from the brown sugar, pops of orange from the zest with a mild, but prominent flavor from the bourbon. This cake, like many of my other cakes, are made using the reverse creaming method, making for a tight crumbed, fluffy and moist cake. And, like most my cake layers, you’ll notice the ingredients are listed in weight measurements only. Not only are weight measurements the most accurate and consistent, which means consistent (texture, height, color, etc.) and well made cakes, but also makes it far easier to scale the sizes up or down. Out of all the questions I get about my cake recipes, how to scale and adapt the recipes to other size cakes are some of most common. This scale is one I recommend.

You can bake this cake in 2 or 3 – 8″ pans. You will just need to bake the 2 – 8″ pans longer since they have more batter and will take a tad longer to cook. I tend to bake in 2 pans and torte because I like more filling, but also I think they look a bit fancier, which is my preference.

Bourbon Bitters Cherry Preserves

This bourbon bitters cherry preserves are a must for this cake, with that extra fruity pop, and the oomph from the bitters, a flavor must for an old fashioned cocktail. Toss the cherries, sugar, cornstarch, water, and bourbon into a medium sauce pan over medium-low heat. Cook for a couple minutes to soften the cherries and release the juices. Mash the cherries with the back of a wooden spoon, or a potato masher to break them up just a bit. Cook until the filling is bubbling, thickened and glossy. Whisk in the bitters, and set aside to cool completely before using. Store in the refrigerator for up to a week, if not using right away.

Smoked Brown Butter Swiss Meringue Buttercream

My smoked brown butter Swiss meringue buttercream is magical. It’s highly addictive, unique and just so, so good! Now, I know the liquid smoke element is strange – a super savory and strong seasoning seems weird near cake. But, used specifically to taste, it adds this slight smoky element that enhances the buttercream, but won’t actually have its own distinguishable flavor. You can totally leave it out and the buttercream will still be amazing, as there is still some smoky flavor from the brown butter, but I love the unique addition of liquid smoke.

If you make my smoked old fashioned cocktail layer cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Chocolate Stout Cake with Coffee Irish Cream Buttercream

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Smoked Old Fashioned Cocktail Layer Cake

Fluffy and tender brown sugar cake with the flavors of orange and bourbon filled with bourbon bitter cherry preserves and smoked brown butter Swiss meringue buttercream

Prep Time30 mins

Cook Time45 mins

Assembly30 mins

Course: Dessert

Servings: – 8″ cakes (or 2 – 8″ cakes, torted)

Ingredients

14 ounces (397g) cake flour
14 ounces (397gg) light brown sugar
2 teaspoons orange zest
1 teaspoon fine sea salt
1 tablespoon baking powder
1/2 teaspoon baking soda
8 oz (226g) unsalted butter, room temperature
10 ounces (283g) whole milk, room temperature
4 large eggs, room temperature
2 ounces (57g) bourbon
3 ounces (85g) canola oil
2 teaspoons pure vanilla extract

Bourbon Bitters Cherry Preserves

2 cups (320g) red cherries, pitted and quartered
1/4 cup (50g) granulated sugar
1½ tablespoons cornstarch
1 tablespoon water
1 tablespoon bourbon
1/4 teaspoon Angostura bitters

Smoked Brown Butter Swiss Meringue Buttercream

3 cups (678g) unsalted butter, room temperature, divided
9 large (300g) egg whites
2 ½ cups (500g) granulated sugar
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
7-10 drops (optional) liquid smoke, to taste

Instructions

Brown Sugar Orange Bourbon Cake

Preheat the oven to 350F.
Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
In the bowl of a stand mixer, combine the cake flour, brown sugar, orange zest, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
Combine the milk, eggs, bourbon, oil and vanilla extract in medium bowl. Whisk to thoroughly combine.
With the mixer still running, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, pour in a small amount of the liquid ingredients (about 2/3 cup) and mix until the flour mixture is moistened.
Turn the mixer speed to medium (4 or 6) and beat for *two full* minutes. The mixture should be whipped, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill while preparing the preserves and buttercream.

Bourbon Bitters Cherry Preserves

Combine the cherries, sugar, cornstarch, water, and bourbon in a medium saucepan over medium low heat.
Use a potato masher or a wooden spoon to crush the cherries just a bit to release the juices and break them up a bit.
Let the mixture simmer until thickened and glossy, about 5-7 minutes.
Remove the mixture from the heat, whisk in the bitters and cool completely before using.

Smoked Brown Butter Swiss Meringue Buttercream

Place 1 ½ cups (3 sticks) butter into a skillet set over medium-low heat. Cook the butter until it gives a nutty aroma, is no longer making popping noises and has turned an amber color.
Remove the butter from the heat and let it cool in the pan until lukewarm. Poor the butter into a container and allow to cool completely and re-solidify to room temperature.
Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F.
Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer.
Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed.
Add the softened butter cubes, a couple at a time, until incorporated, followed by the room temperature, solidified brown butter.
Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time. The buttercream is ready when it is smooth, satiny and creamy.
Keep mixing on low and add the salt, and vanilla. Add liquid smoke, to taste.

Assemble Cake

Working with chilled cake layers, use a long serrated knife to remove any doming from your cakes.
**(If you baked in 2 pans instead of 3, torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.)
Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
Spread a thin, even layer of the buttercream on the cake layer with an offset spatula.
Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with smoked brown butter Swiss meringue buttercream.
Pipe a dam around the edge of the cake to prevent the cherry preserves from spilling over the sides of the cake.
Spread an even, thin layer of cherry preserves on the cake layer over the thin layer of buttercream.
Pipe buttercream over the cherry preserves, creating a 1/4" layer of buttercream. Smooth with a spatula.
Add the second cake layer and repeat with the cherry preserves and buttercream. Place the third and final layer on top, and frost the outside and top of the cake.
*(For 4 layer cakes: Repeat with third and fourth layer on top, and frost the outside and top of the cake.)
Decorate with fresh cherries.

Brown Butter Chocolate Chip Cake with Bourbon Dulce De Leche Buttercream

October 11, 2021 By Ashley 2 Comments

If there is one cake you need to make right now, it’s this one. Listen guys, I’ve been on a healthcare journey for a while now, and have only eaten what I’ve needed to to test a recipe. This cake has been an exception. My brown butter chocolate chip cake with bourbon dulce de leche buttercream is crazy delicious. It’s tender, fluffy and moist, flecked with mini chocolate chips and has a caramel-ly flavor from the brown butter and brown sugar. The buttercream, you could just eat on it’s own with a spoon. It’s creamy and silky loaded with dulce de leche and has a subtle hint of bourbon. Just going to have a moment of silence for the this sheet cake I *may have* demolished.

Brown Butter Chocolate Chip Cake

Anyway, this cake. So, so good. The batter for this recipe makes enough for a 9×13″ pan – 2″ tall cake. You can also use this recipe for 3 – 8″ pans as well. This cake is made like most of the cakes on my blog, with the reverse creaming method, or the one bowl method. This method makes for a tight crumbed cake, reminiscent of box cake, but much sturdier. For more information on this mixing method check out this post.

When adding the mini chocolate chips to cake, mix half into the batter, but reserve half for sprinkling on the top. This is a thicker cake batter so the chips won’t all sink to the bottom, but sprinkling some on top will ensure that they’re evenly distributed.

Because the cake is larger and takes more time to bake, keep your oven temperature between 325-335F so that the cake doesn’t get too dark or bake too fast around the edges. This recipe is meant to bake up flat so if the cake domes too much, the oven might be too hot.

Bourbon Dulce de Leche Buttercream

I used my go-to Swiss meringue buttercream for this recipe. A meringue based buttercream is less sweet than the American type of sugar based buttercream, and since dulce de leche is quite sweet, I wanted to start with a less sweet buttercream. You can learn all about Swiss meringue buttercream here.

You can buy store bought dulce de leche, such as Nestle’s La Lechera. If you can’t find a store bought dulce de leche, I have shared how you can make your own below in the recipe section.

If you are making this cake for kiddos, you can skip out on the bourbon and add more vanilla. But, I encourage you to add it even if you’re not into bourbon. It’s complimentary, adds a lot of depth to the buttercream and helps to distinguish the flavors a bit more.

This recipe makes a decent amount of buttercream and I like to pile it on pretty thick, but if you’re looking for a thinner layer, you can further reduce the recipe in half.

I hope that you enjoy this brown butter chocolate chip cake with bourbon dulce de leche buttercream as much as I do! If you make it, let me know and leave a comment or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

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Brown Butter Chocolate Chip Cake with Bourbon Dulce de Leche Buttercream

Fluffy and tender brown butter chocolate chip cake topped with buttery and creamy bourbon dulce de leche buttercream

Prep Time45 mins

Cook Time1 hr

Cooling time2 hrs

Total Time3 hrs 45 mins

Course: Dessert, Drinks

Servings: 9×13 sheet cake, or 3 – 8″ round pans

Ingredients

Brown Butter Chocolate Chip Cake

14 ounces cake flour
8 ounces granulated sugar
6 ounces brown sugar
1 tablespoon + 1 teaspoon baking powder
1 teaspoon fine sea salt
10 ounces unsalted butter
4 large eggs, room temperature
3 ounces vegetable oil
1 tablespoon pure vanilla extract
10 ounces buttermilk, room temperature
1/3 cup mini chocolate chips

Bourbon Dulce de Leche Buttercream

1/2 batch prepared Swiss meringue buttercream
1 – 2 tablespoons bourbon, to taste
1/2 cup dulce de leche

Dulce de Leche

1 can (14oz) sweetened condensed milk

Instructions

Brown Butter Chocolate Chip Cake

Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
Let the butter cool to room temperature, until it is solid, but scoopable. Similar in texture to room temperature butter.
Preheat the oven to 335F. Prepare your cake pans. Brush the bottoms and sides of a 9×13 cake pan with melted butter. Line the bottoms and sides with parchment paper.
Combine the buttermilk, oil, eggs, and vanilla in medium bowl. Whisk to thoroughly combine.
In the bowl of a stand mixer, combine the cake flour, sugar, baking powder and salt. On low speed, mix for 1 minute.
With the mixer still running, add in the softened butter chunks, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, pour in the 4oz/½ cup of the wet ingredients and mix until the flour mixture is moistened.
Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Pour the batter into the pan. Spread the batter evenly in the pan.
Bake the layers for 40-50 minutes. Start checking the cake at minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
Cool the cake for 15 minutes in the pan.
Run a palette or butter knife around the cake in the pan before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill in the refrigerator a couple hours.

Dulce de Leche

Remove the label from the can of sweetened condensed milk.
Place the can in a tall/large saucepan, or pot. Fill with water, covering the entire can with 1"- 2" of water.
Bring the pot to a gentle boil, then reduce the heat to low, so that the water is simmering low and slow.
Watch the water level and add more water if the level of water falls below the top of the can. Check every 30 minutes. This is VERY important as the can can explode if it's not submerged.
Simmer the can for 3-3 1/2 hours, using tongs to turnthe over the can halfway through cooking. Do this VERY CAREFULLY.
When the can is done simmering, turn off the heat. Allow the can to come to room temperature. Do NOT open the can while hot.

Bourbon Dulce de Leche Buttercream

In a stand mixer fitted with the paddle attachment, combine the dulce de leche and bourbon to the prepared buttercream. Mix on low for 3-5 minutes.
Frost the cake with a thick layer of buttercream and top with sprinkles.

Notes

Adapted from The Cake Bible and Sugar Geek Show’s vanilla cake from Artisan Cake Company’s Visual Guide to Cake Decorating

Sprinkles from SprinklePop.

Brown Butter Pumpkin Spice Snickerdoodles

October 2, 2021 By Ashley Leave a Comment

Rich and nutty brown butter gives these brown butter pumpkin spice snickerdoodles so much depth and flavor. Sub out the traditional cinnamon for pumpkin spice (cinnamon, nutmeg, ginger, allspice and cloves) and you’ve got soft, chewy, nutty, fall flavored snickerdoodles. They’re so good that you will definitely want to include them in your holiday cookie exchange.

baked brown butter pumpkin spice snickerdoodles on cookie sheet

What Makes These Cookies Pumpkin Spice ?

pumpkin spice blend – I use store bought pumpkin spice. Pumpkin spice blends include cinnamon, nutmeg, ginger, cloves, and sometimes, allspice.
pumpkin purée – only 2 tablespoons of pumpkin purée are needed for this recipe. I typically have a container in the fridge of pumpkin purée for random things like, pumpkin lattes, adding to smoothies, stirring into risotto and chili and adding to pancakes.

step by step of brown butter, mixing the wet ingredients, and adding the dry ingredients to create a dough

Why you should make these snickerdoodles

They’re quick and easy to make and do NOT require refrigeration.
You can store dough balls in the fridge or freezer if you plan on baking them later. Roll the dough balls in the sugar/spice mix right before baking.
These snickerdoodles are easy to prepare with basic pantry ingredients. No special or hard to get ingredients in these cookies
They’re perfectly spiced with slightly crispy edges and soft and chewy interior.

scooping the snickerdoodle dough and rolling in pumpkin spice and sugar mixture

How to make brown butter pumpkin spice snickerdoodles

Beat the room temperature brown butter with the granulated and brown sugars until well blended.
Beat in the egg, egg yolk, pumpkin purée, and vanilla extract.
Add the flour/spice mixture to the batter in two parts, and mix just until combined.
Use an ice cream scoop (2 tablespoon size) to portion out the dough.
Make the rolling sugar by mixing together the sugar and the pumpkin spice. Use a small whisk or fork to break up any clumps.
Roll the dough balls in the sugar/pumpkin spice mixture. Gently push down on the dough balls with the bottom of cup to flatten slightly. Bake the cookies until they are puffed up, and just set in the middle, about 10 minutes.
The cookies will deflate a bit as they cool, giving the cookies their signature cracks.

snickerdoodle broken in half to show chewy texture

Can I Make Any Substitutes?

Not wanting to open up a can of pumpkin purée? Use sour cream or yogurt in place of the pumpkin.
You can also make pumpkin spice instead of purchasing it. Whisk together 2 teaspoons of cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, 1/8 teaspoon of cloves and 1/8 teaspoon of allspice.
Apple spice can be subbed in place of pumpkin spice and is also amazing with these cookies.

How to Freeze Cookie Dough

After scooping the dough into balls, refrigerate to firm up the dough. Place the dough balls into a freezer bag, or airtight container and place in the freezer for up to three months. I prefer to defrost the dough balls in the refrigerator before rolling in the pumpkin spice/sugar mixture, but you can roll the dough balls in the spice/sugar mixture and bake these directly from the freezer.

If you make these brown butter pumpkin spice snickerdoodles, let me know! Drop a comment or tag me on Instagram.

Enjoy!

Ash xx

For more fall baking recipes, check out these posts:

Mulled Apple Cider Cake Donuts

Brown Butter Maple Pecan Cookies

Sweet Potato Pie with Toasted Marshmallow Meringue

Pumpkin Cream Cheese Muffins

close up of baked snickerdoodle on cookie sheet

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Brown Butter Pumpkin Spice Snickerdoodles

Soft and chewy snickerdoodles made with brown butter and pumpkin spice rolled in pumpkin spice sugar

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Dessert

Keyword: brown butter, cookies, pumpkin spice, snickderdoodles

Servings: – 22 cookies

Equipment

Ingredients

Brown Butter Pumpkin Spice Snickerdoodles

1 cup (226g) unsalted butter
2 ½ cups (300g) all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
½ teaspoons pumpkin spice
1/2 cup (100g) granulated sugar
1 cup (213g) light brown sugar, packed
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
2 tablespoons pumpkin purée

Rolling Sugar

¼ cup (50g) granulated sugar
1 ¼ teaspoons pumpkin spice

Instructions

Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
Cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
Let the butter cool to room temperature.
Combine the flour, cream of tartar, baking soda, salt and ½ teaspoon of pumpkin spice in a medium bowl and whisk to combine.
In the bowl of a stand mixer, combine the brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well blended/
Beat in the egg, egg yolk, vanilla, and pumpkin purée.
On low speed, add the flour mixture, beating just until incorporated.
Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet.
Whisk together the granulated sugar and 1 ¼ teaspoon of pumpkin spice.
Roll each dough ball in the sugar mixture until coated. Use the bottom of a cup or measuring cup to flatten the cookies just a bit.
Bake for 9-11 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool, then serve.

Notes

Store the cookies in an airtight container for up to 4 days.

The dough balls can be frozen for up to 3 months.

Espresso Toffee Chocolate Chunk Cookies

November 3, 2020 By Ashley Leave a Comment

I make tons of cookies. I’m always testing and trying new recipes. I won’t even start on how many cookies I make during Christmas. These espresso toffee chocolate chunk cookies are next level. When I made these and gave a couple to my husband to try, he said they were his new favorite cookie. He gave the rest of the cookies to one of his clients, who also said they were the best cookie they ever had. And I think I may agree with them. These cookies are so, so good. This is one recipe you want to make on repeat.

Made with brown butter, toffee bits, espresso, dark chocolate chunks and flaky salt, these cookies are sweet, salty, deeply flavored and highly addictive. They have chewy centers and crispy edges. Sounds like the perfect cookie to me.

Let’s talk ingredients

Toffee bits – These can be found in the baking aisle near the chocolate chips, with or without chocolate. I used the toffee bits without chocolate.

Instant espresso powder gives these cookies a hint of coffee flavor. I use Medaglia D’Oro Instant Espresso.Use whatever brand of instant espresso or coffee that you enjoy best.

Bittersweet Chocolate – I recommend using good quality chocolate bars. They have much better flavor, and they make puddles of chocolate throughout the cookies. Just look at that chocolate in the photo below. So good.

Flaky Salt – I like to top many of my cookies and sweets with flaky salt. The salt balances out the sweet, and helps to define flavors. Not to mention salty sweet is an amazing combination.

How to make the cookies

Begin by browning half of the butter until deeply golden. Let the butter cool to room temperature, but not set. When the butter has cooled, beat together the other half of the butter with brown sugar and granulated sugar. Add in the cooled brown butter and beat until light and fluffy. The eggs are added, followed by the vanilla extract. Beat in the flour, salt and baking soda until just mixed in. Fold in the toffee and chocolate chunks with a spatula. Sprinkle with flaky salt before or after baking.

Refrigerating and why it’s necessary

I know, I know. It’s far more fun to be able to bake the cookies right away. Cookie cravings are legit. But, these cookies taste so much better after being refrigerated overnight. Refrigerating the cookie dough allows the flavors to meld together and deepen. The dry ingredients soak up the wet ingredients so the dough becomes less wet and more concentrated. It’s totally worth it.

I hope you guys love these espresso toffee chocolate chunk cookies as much as we do. Tag me on Instagram if you make them!

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Bakery Style Chocolate Chip Cookies

Strawberries and Cream Shortbread Cookies

Funfetti Sandwich Cookies

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Espresso Toffee Chocolate Chunk Cookies

Deeply flavored from brown butter and espresso, these cookies are filled with toffee bits, chocolate chunks and topped with flaky salt.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert

Keyword: chocolate chunk cookies, cookies, espresso toffee chocolate chunk cookies, toffee chocolate chunk

Servings: -24 cookies

Equipment

Electric Stand Mixer

Ingredients

1 cup (226g) unsalted butter, room temperature, divided
2 ¼ cups (312g) all purpose flour
1 tablespoon instant espresso powder
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup (200g) light brown sugar
1/3 cup (67g) granulated sugar
2 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
1½ cups (262g) bittersweet chocolate chunks
3/4 cup (78g) toffee bits
flaky salt, for sprinkling

Instructions

Place 1/2 of the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat. Let the butter cool to room temperature.
In a medium bowl, whisk together the flour, instant espresso, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1/2 cup of butter, brown sugar and granulated sugar until light and fluffy.
Beat in the vanilla and the cooled brown butter and whip until light and creamy about 2 minutes.
Beat in the egg and the egg yolk and mix for another minute.
On low speed, add the flour mixture, beating just until incorporated.
Remove the bowl from the mixer. Give the dough one final stir to ensure the flour is incorporated. Use a spatula to fold in the chocolate and toffee.
Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet. Chill the dough for 30 minutes.
Place the scooped dough into a large zip top bag. Refrigerate the dough overnight or up to three days. You can also freeze the dough if you wish to bake at a later date.
When ready to bake, heat the oven to 350F. Line two cookie sheets with parchment paper.
Place the dough onto the cookie sheets and sprinkle with flaky salt (you can do this before or after baking).
Bake 14-16 minutes, or until the cookies begin to brown around the edges, and the centers look set. Don't over bake.
Let the cookies cool 10 minutes on the parchment before placing the cookies on a cooling rack to cool completely.

Caramel Apple Cupcakes

September 9, 2020 By Ashley 1 Comment

If ever there was THE perfect back to school, It’s Almost Fall, Y’all, sort of treat, it’s most certainly these caramel apple cupcakes. Fall may not be here yet, but it’s right around the corner and that’s close enough for me. It’s my favorite time of year so it’s never too early to pull out all the fall and Halloween decorations in my house. It’s also not too early to dive into fall baking, and this year my caramel apple cupcakes are first on the list. Apple spice cupcakes are filled with a salted caramel apple compote, and topped with brown butter cream cheese frosting, salted caramel drizzle and rolled in roasted, salted peanuts. SO good.

How to make the apple spice cupcakes

The ingredient that makes these apple spice cupcakes super moist is unsweetened applesauce. Fall spices – cinnamon, nutmeg and cloves makes the cupcakes super flavorful. Like an apple pie in a cupcake. Butter is beaten with brown and granulated sugar until light and creamy, followed by two eggs. After the eggs, and vanilla are incorporated, the batter may look a little curdled. It’s totally ok, keep going. Flour and applesauce are added to the batter alternatively, and the batter is given a final mix with a spatula to ensure everything is incorporated thoroughly.

This batter makes exactly 12 cupcakes. You will use all the batter, so be sure to scrape down the bowl to get every bit of it. After the cupcakes are baked, allow them to cool before adding the apple compote filling.

How to make the salted caramel apple compote

This filling is so good, it’s hard to not just eat it all out of the pan. And when it’s cooking, your home will smell incredible. You can use any apples you wish in this recipe, but I recommend using apples that don’t get mushy. I’ve used Honeycrisp and Granny Smith apples because they’re my favorites to bake with. Dice the apples pretty fine -1/2″ or a bit smaller. You want these apples to be to fit in the cupcakes. The diced apples are mixed with a bit of lemon juice so that they don’t brown while preparing the caramel mixture. Butter and salted caramel sauce are melted together in a saucepan. Cinnamon and salt are whisked in, followed by the apples. The apples cook in the salted caramel sauce until the sauce has thickened, and the apples are tender, about 5-8 minutes. Cool to room temperature before using. I will admit, these cupcakes with the apple compote still warm in the center are amazing. But, too warm and the filling could melt the frosting.

To fill the cupcakes with the compote, use sharp paring knife to cut a hole out of the top of each cupcake, while cutting down into the cupcake at an angle, about an 1″ – 1 1/2″. Don’t cut all the way down to the bottom of the wrapper or the filling will fall out. The piece you remove from coring the cupcakes should be a cone shape. Cut the bottom off of the cone, leaving a flat disc. Fill the cupcakes with the compote to the top, then place on the cupcake “lid”.

How to make the brown butter frosting

I firmly believe that brown butter makes all baked goods taste better, and this brown butter cream cheese frosting is no exception. Brown the butter and let it cool until semi-solid, where it’s cooled, opaque and similar to a thick paste when stirred. The brown butter is whipped with the cream cheese until light and fluffy, and confectioner’s sugar is added a cup at a time. This is to avoid confectioner’s sugar from flying everywhere. Vanilla and salt are added, and the frosting is whipped on medium speed for 3-5 minutes, until the frosting is light and fluffy.

I used an ice cream scoop to place equal amounts of frosting onto the cupcakes. Use an offset spatula to spread out the frosting to the edges of the cupcake, but also while keeping the dome shape. The dome shape gives these more of an apple-like look.

Finishing touches

Roll the sides of the cupcakes through the chopped peanuts to coat. The peanuts are my homage to those store bought caramel apples my kiddos love. You can use any nut you like here – pecans are really good with these, or you can omit them altogether if there’s an allergy.

Drizzle the cupcakes with salted caramel sauce. Pop a popsicle stick, lollypop stick or cake pop stick in the center of the cupcakes, and serve. The cupcakes should be stored in the refrigerator due to the cream cheese frosting, but serve at room temperature.

Enjoy!

Ash xx

For more autumn inspired recipes, check out these posts:

Caramel Apple Coffee Cake

Pumpkin Cream Cheese Muffins

Brown Butter Maple Pecan Cookies

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4.25 from 4 votes

Caramel Apple Cupcakes

Apple spice cupcakes filled with a caramel apple compote and topped with brown butter cream cheese frosting, salted caramel and roasted peanuts

Prep Time40 mins

Cook Time18 mins

Total Time58 mins

Course: Dessert

Keyword: apple cupcakes, Black Forest Cupcakes, caramel apple, caramel apple cupcakes

Servings: servings

Equipment

Electric Stand Mixer

Ingredients

Salted Caramel

1 cup (200g) granulated sugar
1/4 cup (59ml) water
6 tablespoons unsalted butter
1/2 cup (120ml) heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Apple Spice Cupcakes

1½ cups (185g) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar, packed
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup (191g) unsweetened applesauce

Caramel Apple Compote

2 cups apples, diced in small pieces I used two medium Granny Smith apples.
1 teaspoon lemon juice
2 tablespoon unsalted butter
3 tablespoons salted caramel sauce
1/8 teaspoon fine sea salt
3/4 teaspoon cinnamon
1/2 teaspoon pure vanilla extract

Brown Butter Cream Cheese Frosting

1/2 cup (115g) unsalted butter
1 cup (8oz/227) cream cheese, room temp
4 cups confectioner's sugar
1/4 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 salted caramel sauce
3/4 cup roasted, salted peanuts, finely chopped

Instructions

Make the salted caramel

In a medium sized saucepan, combine the sugar and the water. Stir just until combined.
Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a rich amber color. Take the mixture off the heat to stop the cooking process.
Add the butter to the saucepan and whisk to combine. Be very careful as the mixture is incredibly hot and will bubble up and steam when the butter is added.
Whisk in the heavy cream, followed by the vanilla and the salt until smooth.
Let the caramel cool in the pan for 10 minutes before transferring to a glass jar to cool completely.

Make the apple spice cupcakes

Heat the oven to 350F. Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and brown sugar. Beat on medium speed for 4-5 minutes until light and fluffy.
Add the eggs, one at a time, beating until they're fully mixed in. Scrape down the sides and up the bottom of the bowl with a rubber spatula after each addition. Beat in the vanilla extract.
Add the flour mixture into the mixer in three additions, alternating with the applesauce in two additions. Start and end with the flour. Mix until just combined.
Scrape down the sides and up the bottom of the bowl with a rubber spatula to ensure everything is fully mixed and incorporated.
Divide the batter into the liners. You will use every bit of this batter. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling.

Make the caramel apple compote filling

While the cupcakes cool, make the apple compote. Combine the diced apples and lemon juice, and stir to combine.
In a skillet over medium-low heat, combine the butter and the caramel and cook until melted and bubbling. Whisk in the salt and cinnamon.
Add the apples to the caramel mixture. Cook until the apples have softened, and are a bit translucent, and the sauce has thickened, about 5-6 minutes. Allow the mixture to cool completely.

Make the brown butter cream cheese frosting

Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally.
After 5-8 minutes, the butter will begin browning. There will be lightly browned specks forming at the bottom of the pan and it will have a nutty aroma.
Once browned to an amber color, remove from heat immediately and allow the butter to cool until solid, but still soft, like a thick paste.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter, and the cream cheese. Mix until thoroughly combined.
Mix in the confectioner's sugar, a cup at a time, mixing after each addition until combined.
Add the salt and the vanilla.
Turn the mixer up to medium speed, and whip for 3 minutes. Scrape the bottom and sides of the bowl. Whip again for another 2 minutes.

Assemble the cupcakes

Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the apple filling. The piece you removed will be the shape of a cone.
Spoon the apple mixture inside each carved out cupcake. Fill the cupcake with apple filling to the top. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.
Use a large ice cream scoop to scoop heaping portions of the frosting onto each of the cupcakes.
Use a small, offset spatula to smooth out the frosting to the edges, while still maintaining the dome shape.
Place the peanuts in a shallow bowl. Roll the sides of the cupcakes through the peanuts.
Drizzle the salted caramel sauce over the cupcakes. Insert a popsicle stick or cake pop stick into the center, and serve.

Notes

These cupcakes can be stored in the refrigerator for 3 days. Serve at room temperature.

Brown Butter Stone Fruit Tart

August 7, 2020 By Ashley Leave a Comment

Oftentimes, I’ve heard the phrase, “It’s just too pretty to eat.” I mean, it is food after all, and meant to be eaten, right? And then I finished decorating this tart, and thought to myself, how can I cut this? It’s just too pretty to eat. But, admittedly, totally worth the destruction in order to do so. This brown butter stone fruit tart is as delicious as it is beautiful. It’s rich and creamy, slightly sweet, fresh and flavorful. It’s the perfect end of summer tart to use up those juicy, sweet in season stone fruits.

My brown butter stone fruit tart is easy to prepare, and all the components can be made in advance and assembled before serving. Thick and silky brown butter pastry cream is spread into a crisp and crumbly sweet tart crust and topped with ripe juicy peaches, red plums and cherries. The tart is sprinkled with toasted almonds and Demerara sugar for extra crunch and sweetness right before serving. It’s simple but complex in flavor from the vanilla flecked brown butter pastry cream and the combination of ripe fruits.

For the tart crust, I used my go-to Sweet Tart Crust. It’s easily prepared in a food processor and bakes up beautifully golden brown. It’s buttery, tender and slightly sweet – a perfect crust for holding all types of fillings. The tart crust for this recipe is baked until golden brown and cooled completely before the pastry cream is added.

How to make brown butter pastry cream

Pastry cream is similar to vanilla pudding in how it’s made and it’s consistency. Pastry cream is a custard, thickened with egg yolks and cornstarch, while pudding is thickened with fewer or no eggs, and cornstarch. To make the brown butter pastry cream, start by making the brown butter first, and allowing it to cool just slightly. You want it to still be warm, but not boiling hot. This will be added to the custard still warm. The milk, sugar and salt are combined in a saucepan and heated until simmering. While the milk is heating up, egg yolks, additional sugar and cornstarch are beaten together to make a thickened, homogenous mixture. Once the milk is heated, it is slowly whisked into the egg yolk mixture to temper the eggs. This ensures that the eggs are being heated gradually, and won’t seize when cooking. Then the mixture is returned back to the saucepan to cook until bubbling and thickened.

The pastry cream is strained to catch any potential egg bits that might have cooked or curdled, and to keep it smooth and silky. The brown butter and vanilla are whisked in, and the pastry cream needs to chill for at least 3 hours, preferably overnight. You want the pastry cream to be super cold before adding it to the tart crust.

Assembling the tart

Assemble the tart before serving so that any liquid from the fruit doesn’t make the pastry cream watery or the tart soggy. Spread the pastry cream into the tart crust, and top with your favorite fresh stone fruits. Peaches, red plums and cherries are some of my favorites so I chose to use them here, but apricots, nectarines and blackberries (yes, they’re stone fruits) would be delicious as well.

The sweet crust and the pastry cream aren’t super sweet, to allow the ripe, seasonal fruit to really shine. Ripe fruit will be the sweetest and most flavorful.

Slice the peaches and plums into thin slices, and fan them out over the pastry cream in little sections. Place some pitted and halved cherries, as well as some whole, stemmed cherries on the tart, down the center, or off to the side. Sprinkle some toasted almonds to fill in any gaps. Finish the tart by sprinkling with Demerara sugar. The sugar will cause the fruit to get juicer so be sure to add the sugar just before serving.

For more fruity recipes, check out these posts:

Honey Cardamom Peach Galettes

Chai Spiced Apple Cranberry Pie

Spicy Pineapple Margarita Granita

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Brown Butter Stone Fruit Tart

Thick and silky brown butter pastry cream is spread into a crisp and crumbly sweet tart crust and topped with ripe juicy peaches, red plums and cherries and sprinkled with toasted almonds and Demerara sugar.

Prep Time35 mins

Cook Time25 mins

Chill3 hrs

Total Time4 hrs

Course: Dessert

Keyword: brown butter cream cheese frosting, pastry cream, peaches, plums, stone fruit, tart

Servings: servings

Equipment

9.5 inch tart pan

Ingredients

1 recipe Sweet Tart Dough, fully cooked
1/4 cup (57g) unsalted butter
2 cups (480ml) whole milk
1/2 cup (100g) light brown sugar, packed, divided
1/8 teaspoon fine sea salt
5 large egg yolks
3 tablespoons cornstarch
2 teaspoons pure vanilla paste (or vanilla extract)
3 peaches
3 red plums
1/2 cup (80g) cherries
Toasted almonds, for sprinkling
Demerara sugar, for sprinkling

Instructions

Brown Butter Pastry Cream

Place the butter into a small saucepan over medium heat. Cook the butter until deep golden brown, and the butter stops popping. Set aside to cool until warm.
In a medium saucepan over medium-low heat, combine the milk, salt and 1/4 cup of sugar and bring to a simmer.
Meanwhile, in a large bowl, combine the remaining 1/4 cup of sugar and egg yolks and whisk until fully mixed, about 30 seconds.
Whisk in the cornstarch until thickened, for about a minute.
When the milk mixture is simmering, remove the saucepan from the heat. Carefully and slowly, whisk the milk into the egg mixture.
Pour the egg/milk mixture back into the saucepan and place over medium heat, whisking continuously until the pastry cream thickens and slow bubbles pop on the surface.
Strain the mixture through a fine mesh sieve into a clean bowl to remove any curdled bits, and to smooth out the cream.
Whisk in the brown butter and vanilla bean paste.
Cover the surface of the pastry cream with plastic wrap so that a skin doesn't form. Allow the pastry cream to cool to room temperature.
Chill the pastry cream in the fridge until completely chilled, about 3 hours, preferably overnight before using.

Assembling the Tart

Assemble the tart just before serving. Slice the peaches and plums into thin slices.
Pit and halve the cherries, leaving a few stemmed and uncut. Set aside.
Stir the chilled pastry cream. Pour into the cooled, fully baked tart crust.
With an offset spatula, spread the pastry cream out evenly in the tart crust.
Place the peaches and plums over the pastry cream. Top with cherries.
Sprinkle the toasted almonds over the tart, filling in some of the gaps where the pastry cream is can be seen.
Sprinkle the tart with Demerara sugar. Serve immediately.

Overnight Cinnamon Rolls with Brown Butter Cream Cheese Frosting

April 30, 2020 By Ashley Leave a Comment

I have been making these overnight cinnamon rolls with brown butter cream cheese frosting, and variations of these rolls for my family for many years. I’ve always sort of viewed cinnamon rolls as a special baked treat reserved for holiday mornings, or for big breakfasts when guests are over, but since we have all been at home these past several weeks, I have been making these often. My kiddos LOVE them. They are crazy delicious.

There’s nothing more disappointing than biting into a warm, gooey cinnamon roll only to find that the dough is tough or crumbly. Cinnamon rolls should be soft and fluffy, with a sweet brown sugar cinnamon filling, no skimping on the cinnamon, with a cream cheese frosting that drips into the rolls making those gooey centers that might be the absolute best part of the cinnamon roll.

I use a buttery, soft and fluffy brioche dough for my cinnamon rolls that I adapted from Joanne Chang’s book Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe. Brioche is a buttery and tender enriched dough that is perfect for all sorts of sweet and savory shaped and filled breads, buns, rolls, and more. This is my go-to recipe when making any sort of brioche pastries.

How to make brioche

Brioche is fairly straightforward to make, albeit a bit time consuming due to the mixing and kneading. Luckily, most of the tedious work of making brioche takes place on a stand mixer. I do not recommend making this brioche by hand, or with a hand mixer. It needs a powerful mixer to be able to knead it properly, and it would take substantially longer to knead by hand. Bread flour, all-purpose flour, sugar, salt, yeast, milk and eggs are placed into the bowl of a stand mixer. Use a scale to weigh your ingredients for the best and consistent results, and it’ll be a one bowl wonder dough.

The dough is mixed together for several minutes, and then the softened butter is added. Do not rush these first few steps of mixing before the butter addition. Once the butter is added, gluten formation is slowed down, which is why mixing times are longer for enriched doughs (doughs with a high fat content and contains butter, eggs, etc.) and also why gluten formation needs to occur in these first couple steps. No gluten strands = tough, dense and crumbly rolls. Softened butter is then added a piece at a time, and set to mix for a good amount of time until the dough has pulled away from the bowl, and has mixed into a smooth, shiny and elastic dough. Pop the brioche into the fridge to deepen its flavors and cold proof overnight.

In the morning, remove the brioche from the fridge, then make the filling. Mix the softened butter, cinnamon, brown sugar and salt into a smooth paste. This filling is so good and I think of the amazing cinnamon sugar toast it would make. YUM. But back to the recipe….Roll out the cold dough into a 18×12 rectangle and spread the filling over the dough, leaving about 1/4″ border around the edges. Tightly roll up the dough, cut off 1/4″ off both ends and cut into 12 equal size rolls.

At this point, you can freeze the rolls. I do this often to only bake what we will need. Once you are ready to bake them, thaw them in the refrigerator overnight, then leave them to proof a couple hours before baking.

How to make the brown butter cream cheese frosting

While the rolls are baking, prep the brown butter cream cheese frosting. We love lots of frosting so this recipe makes just the right amount for us. If you like less frosting, you can cut the recipe in half. Brown the butter in a saucepan until deeply browned, but not burned. It will be more browned than what you are probably used to, but trust me on this, the browner the better. Let the brown butter cool to room temperature. Mix the cream cheese, confectioners sugar, vanilla, salt together then add the brown butter. Whip until fluffy. Those flecks in the frosting are from the brown butter and vanilla bean paste. You will want to eat the whole bowl with a spoon, but… you should frost the cinnamon rolls with the brown butter cream cheese frosting while they are still warm.

Then eat them. It will be hard to eat just one. But, eat at as many as you want. No judgement here.

For more breakfast recipes, check these out:

Blueberry Streusel Muffins

Bacon, Cheddar and Chive Scones

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Overnight Cinnamon Rolls with Brown Butter Cream Cheese Frosting

These cinnamon rolls are soft, buttery and tender filled with a brown sugar and cinnamon filling and topped with a brown butter vanilla cream cheese frosting that is deeply flavorful and delicious.

Prep Time1 hr

Cook Time35 mins

Total Time1 hr 35 mins

Course: Breakfast

Cuisine: American

Keyword: cinnamon buns, cinnamon rolls, Overnight Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Servings: rolls

Equipment

Electric Stand Mixer

Ingredients

Brioche Dough:

2 1/4 cups (315g) all purpose flour
2 1/4 cups (340g) bread flour
3 1/4 teaspoons active dry yeast
1/3 cup + 1 tablespoon (82g) granulated sugar
1 teaspoon fine sea salt
5 large eggs
1/2 cup (120g) cold milk Any kind of milk will work. I use 2%.
1 cup + 4 tablespoons unsalted butter, room temperature cut into 10 pieces

Cinnamon Sugar Filling:

1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) light brown sugar, packed
2 tablespoons cinnamon
1/2 teaspoon fine sea salt

Brown Butter Cream Cheese Frosting:

1/2 cup (115g) unsalted butter
8 ounces (224g) block cream cheese, room temperature
1 3/4 cups (210g) confectioners sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons pure vanilla extract or paste

Instructions

In the bowl of a stand mixer, combine the all purpose flour, bread flour, yeast, salt, sugar, milk, and eggs.
Fit the dough hook attachment to the mixer. Miix the ingredients on low speed for 3-4 minutes until the ingredients are thoroughly combined, and pockets of dry flour have been fully incorporated.
Mix for an additional 3-4 minutes. The dough will be stiff and dry.
Add the butter, a piece at a time, mixing after each addition until each piece is mixed into the dough.
Mix on low speed for 10 minutes, stopping to scrape down the bowl every so often to fully incorporate the butter. The dough will look like a gooey mess, but that's ok.
Once the butter has been completely incorporated, increase the mixer speed to medium and beat for 15-18 minutes. The dough will go from gooey and shaggy to smooth and cohesive.
Turn up the speed to medium high and beat for 2 minutes. You should hear the dough making a slapping sound against the sides of the bowl.
The dough should have a little bit of stretch and should be able to be picked up in one piece. If the dough breaks when you pull at it, mix on medium speed for an additional 2-3 minutes.
Cover the bowl with plastic wrap, pressing the plastic wrap against the surface of the dough so that it doesn't form a skin.
Proof the dough in the fridge overnight.
In the morning, remove the dough from the fridge and set aside so you can prepare the cinnamon sugar filling.
Combine the softened butter, brown sugar, salt and cinnamon in a small bowl and mix into a smooth paste. Set aside.
On a floured surface, roll out the dough to a 18x12 rectangle.
Make sure the long side is facing you. Starting on the long side of the dough closest to you, tightly roll up the dough into a log. Pinch the seams together so that the log doesn't become unrolled when cutting into rolls.
Trim 1/4" off of each end of the log. Cut the dough using a sharp knife, a bench scraper, or unflavored dental floss into rolls, about 1 1/2" wide.
Line a 9x13 baking pan with parchment paper. Place the rolls evenly in the pan, leaving space between each roll.
Cover the pan with plastic wrap and proof in a warm spot for two hours, until the dough has risen, is puffy and the rolls are touching each other.
Heat the oven to 350F. Remove the plastic wrap from the rolls. Bake for 35-40 minutes, or until the internal temperature of the rolls reaches 190F.
While the rolls are baking, make the frosting. Place the butter in a light-colored sauce pan over medium-low heat. Once melted, the butter will begin to pop and sizzle around the edges. In about 5-8 minutes from when you started, the butter will turn dark golden brown. The majority of the popping will subside and the milk solids at the bottom of the pan will be a dark toasty brown. It will smell buttery and nutty, but not burned. Let the butter cool to room temperature.
In the bowl of a stand mixer, combine the cream cheese, confectioners sugar, salt and vanilla. Add in the room temperature browned butter and mix to combine. When all the ingredients are combined, turn the speed up to medium. Whip until light and fluffy, about 3-4 minutes.
Once the rolls are out of the oven, let them cool for about 5 minutes before adding the frosting. Spread the frosting over the warm rolls and serve.

Notes

Brioche recipe adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang.

Brown Butter Maple Pecan Cookies

November 25, 2019 By Ashley 10 Comments

Oh my goodness guys, these cookies. It was so hard to not eat ALL of them when testing this recipe – they are so good. The other taste testers of this cookie have been eagerly waiting for me to share this recipe, so I’m super excited to be sharing my brown butter maple pecan cookies with you today.

There are so many yummy elements to these brown butter maple pecan cookies, it’s hard to peg down exactly what makes them so good. Buttery, nutty, and crumbly shortbread cookies made with brown butter and filled with toasted, finely chopped pecans are dipped in a maple glaze with REAL maple syrup, and just a bit of maple extract for some extra maple flavor. I top them with some more toasted pecans for some extra crunch.

Browning butter is fairly fast and easy and really elevates any dessert you choose to use it in. Brown butter by heating it until the milk solids turn a deep golden brown. The butter will pop and bubble as it cooks, but as the popping and bubbling start to slow down, that means your brown butter is close to being cooked. It’s important to keep an eye on your browning butter as it can go from perfect to burned fairly quickly.

Toasting nuts before using them in a recipe does a few things to really bring out their flavor. The oils in the nuts are activated when toasted and come to the surface, which allows the nut to crisp up. This amps up their flavor and tones down the sometimes bitter flavor raw nuts can have. Toasting nuts is really the only way to allow nut flavors to shine through and work with stronger flavors, like chocolate, rather than being completely overshadowed by those stronger flavors.

I used to totally skip the process of toasting nuts for a recipe when I was in a hurry. I mean, why take the time to toast them when they toast while they’re cooking, right? Unfortunately, they don’t actually toast when cooking. The other ingredients prevent the nuts from getting hot enough to actually toast. Liquids in the recipe don’t allow the nuts to properly crisp as they would when toasting.

Luckily, toasting nuts is super easy. Just pop them on a cookie sheet into a 350F oven and toast for 6-8 minutes, stirring halfway, until they’ve darkened slightly and they have a toasty aroma. Keep an eye on them because if they burn, it’s game over and you’ll need to start over. Err on the side of under-toasted if you’re concerned about burning them.

I just used a simple, fluted round cookie cutter for my cookies but you can, of course use any cutter you would like. These cookies would look super cute cut out into maple leaves! Chill the cookie dough in the refrigerator after cutting out the cookies so that the butter firms up and decreases the chances of spreading when baked.

The maple glaze really takes these cookies to the next level. I use real maple syrup in this glaze, but I cut it with a little bit of water so that the glaze isn’t too sweet. To help amp up that maple flavor, I use a little bit of a good quality maple extract.

These brown butter maple pecan cookies would be the perfect addition to your holiday cookie platter. Bring these to your next cookie swap and they are sure to be a hit. Enjoy!

For more cookie recipes, check these out!

Bakery Style Chocolate Chip Cookies

Funfetti Sandwich Cookies

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4.41 from 10 votes

Brown Butter Maple Pecan Cookies

Buttery, crumbly and nutty brown butter shortbread cookies with toasted, chopped pecans and a sweet maple glaze.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Keyword: brown butter cream cheese frosting, Brown Butter Maple Pecan Cookies, pecan cookies, shortbread cookies

Servings: - 20 cookies

Equipment

Ingredients

Cookies:

1 cup unsalted butter
1/2 cup confectioner's sugar
1/2 tsp fine sea salt
2 cups all purpose flour
1/2 cup pecans, toasted and finely chopped

Maple Glaze:

2 cups confectioner's sugar
3 tablespoons real maple syrup
2-3 tablespoons water
1/2 teaspoon maple extract
1/8 teaspoon Fine sea salt

Instructions

Make the cookie dough:

Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
Let the butter cool to room temperature. Place the butter in the refrigerator until solid but scoopable.
Combine the butter, the confectioner's sugar and the salt into a bowl of a stand mixer.
Beat on low speed until combined, stopping to scraping the bowl to ensure all ingredients are well mixed.
Add the flour and the pecans to the butter mixture and mix until just combined, and no flour remains in the bowl.
Transfer the dough to a lightly floured surface or a non-stick mat, and form the dough into a ball. Flatten to a disc, about 1" high, and wrap tightly with plastic wrap.
Chill the dough in the refrigerator for 30 minutes.

Roll and cut out the cookies:

Heat the oven to 350F. Line two cookies sheets with parchment.
On a lightly floured surface or a non-stick mat, roll out the dough to about 1/4" thick.
Using a round fluted cookie cutter, cut out rounds out of the dough and place on the parchment cookie sheets, leaving about 2" between the cookies.
Bake the cookies for 17-20 minutes until the edges are just starting to lightly brown. Cool for 10 minutes on the cookie sheets. Transfer the cookies to a cooling rack to cool completely.

Make the maple glaze:

In a medium bowl, whisk together the confectioner's sugar, salt, maple syrup, water, and maple extract until smooth.
Dip half of the cookies into the glaze and place on parchment paper.
While the glaze is still wet, sprinkle with finely chopped pecans.
Let the glaze set completely before serving.

Notes

Cookies will stay fresh in an airtight container for up to a week.