Some boozy sweets don't really taste like booze. That's not the case with these cookies, which marry the flavors of brown butter, pecans, and bourbon.
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Entries tagged with 'brown butter'
Combining a classic French technique (beurre noisette) with a totally American treat (the blondie) turns out to be a great idea.
We've featured a fair number of shortbread recipes with Bake the Book. It's for good reason: there seems to be a variety for every cook that tries to make it Cookfight features a recipe for zesty lemon shortbread fattened up with the toasty flavor of brown butter.
Caramel cake is a Southern comfort, and it's a no-brainer to see why: tender yellow cake is smothered with caramel. This recipe preserves the basic elements of the cake but includes a few twists to balance the sweetness and add nuance to the standard vanilla flavor.
This past summer, I took a two week road trip through the deep South. One thing I learned was that my Yankee thinking had been all wrong about cornbread. I'd been classifying it as a table bread, as something that I'd put in a small communal basket next to the salt and pepper shakers as I would say, slices of baguette or ciabatta. Now it's not that cornbread is never served in this way, but in most places it's considered a side like collard greens or baked beans.
I was looking for a gift for my goddaughter in the young adult section of a bookstore a few years back and picked up some of the glossier spined novels that had recently been highly publicized or turned into popular primetime TV shows. I was appalled. Aghast. Shocked. Plus, I didn't know what some of the, ahem, maneuvers they were discussing even meant.