This is my first post in over a week. A week!
This week has been so stressful. As per every other week of my life.
And I really am sorry for complaining.
I just sometimes feel like I have to pencil breathing into my schedule.
Then, when I have time to do such things as blog, I just want to sit and be still.
I’ve even considered not blogging any more because it kiiiind of stresses me out
with the whole only 10-or-so hours of daylight thing and me being busy most of that time;
BUUUUT I really do enjoy having this as an outlet, and my (few) readers are so supportive,
I just can’t give it up.
That being said, however, you’ll probably be hearing less from me.
More than once a week, but I just can’t stress about the blog. Ain’t nobody got time for that.
If I have recipes and pretty pictures, I’ll show ‘em to ‘ya.
Have you ever had it?
Best thing of my life. At the moment. Because, you know, these things change.
No but srsly I’ve been browning butter like no one’s business.
I mean, hey, if you’re melting butter you might as well go ahead and brown it, right?
All you do is cut the butter into small pieces and melt it over medium-low heat for 5 or so minutes,
stirring occasionally, until the butter smells nutty and there are little brown bits at the bottom of the saucepan.
You can put it in place of regular ‘ole melted butter in many recipes – sweet or savory.
I’ve been using it in broccoli, fish, sweet potatoes, and these cookies.
Nuttier, more flavorful butter. It’s such a good thing.
Speaking of these cookies, you need them, too.
This recipe is based on my FAVORITE much-acclaimed cookie recipe,
and if that’s not enough, I went and stuffed some chopped Snickers bars in there.
Even though Snickers don’t really qualify as “real food,”
I was making these cookies for teenagers. And as much as I’d like them to,
teenagers don’t care one bit about eating real food.
And sometimes, you just have to please the crowd.
And I think these things were pretty crowd-pleasing.
But don’t ask me. I only ate seven.
Brown Butter Snickers Cookies
adapted from White Chocolate Pretzel Cookies
yields 30-40 cookies, depending on size
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (half a cup/one stick, plus 2 tablespoons) unsalted butter, divided
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
2 snickers bars, coarsely chopped
1. Brown the butter: cut 5 tablespoons of butter into small pieces and place in a small saucepan over medium-low heat. Keeping a watchful eye and whisking every so often, brown the butter for 5-7 minutes, or until amber-colored bits appear at the bottom of the saucepan. It will smell nutty and de-lish.
2. Combine flour, baking soda, and salt in a large bowl. Beat sugars and remaining 5 tablespoons room-temperature butter in another bowl. Once combined, beat in brown butter, eggs, and vanilla extract. Slowly fold the butter-sugar mixture into the dry ingredients. Fold in snickers.
3. Cover the bowl and chill in the refrigerator for at least 2 hours (24 is best!). Preheat the oven to 350. Roll dough into 1-2″ balls and bake for 10-12 minutes, or until slightly browned. Cool slightly before serving.
Mmm. It’s good to be back.