Now that Time magazine says butter isn’t the villain it once was, why not indulge in a few sticks of rich, nutty brown butter and a few cups of sugar? I’m sort of kidding, a healthy lifestyle is all about balance, right? It was Super Bowl Sunday and we were pretty much snowed in, so I had no choice but to make these buttery babies.
I don’t even like nuts in dessert, but toasted walnuts and pecans really gave these bars a nice texture. I’m sure these are best eaten warm with ice cream, but by the handful standing in front of your oven will do too.
Served with espresso and homemade Vanilla Bourbon sugar from Bridget.
Things didn’t go as smoothly as I’d hoped when the first batch of brown butter was disappointingly light. A quick online search set me straight – be sure to watch closely and pull it off the heat and into a heat-safe bowl as soon as you see an amber color and dark milk solids at the bottom of the pan.
Most of these were given away to family and my coworkers because leaving them in our kitchen is a safety errr waistline hazard.
Loved the February issue! I also made the cover quiche.
Click through for the full recipe!
Cream cheese and Feta. Need I say more? A couple of weeks ago I invited some friends over for Bloody Mary’s, Benefit Cosmetics goodie bags via Birchbox, and these tasty treats.
I was originally given this recipe by a friend, but I modified it a little bit!Late summer tomatoes were on the outs and baguettes were on sale! I love the creamy, slightly salty cheese base (thank you Lactaid) and the heirloom tomatoes! This came together quite easily with Neil’s help (he also made a mean Bloody Mary Mix). I think I could have eaten an entire platter.
Whipped Feta Bruschetta
Serves 5..or 1.
1 small package of feta (about 6oz)
1/3 package of cream cheese (let’s be honest, 2oz is not enough)
2/3 cup olive oil
2tbsp lemon juice (not that lemon bottle junk!)
Kosher salt and pepper to taste
3 cloves garlic, minced
2tbsp yellow onion
2tbsp balsamic vinegar
A few handfuls of cherry tomatoes
3tbsp julienned fresh basil leaves
20-25 baguette slices, toasted
Pulse the feta and cream cheese in a food processor or Vitamix until just combined. Add 1/3 cup of olive oil, lemon juice, 1/2tsp salt and 1/4tsp pepper and process until smooth.
Up to an hour before serving, combine the tomatoes, onion, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining olive oil, 1 tsp salt, and 1/2tsp pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in basil.
To assemble, spread generously with the cheese mixture. Using a slotted spoon, place tomatoes on top. Sprinkle with extra basil and devour.
For fresh summer produce, heading to the Fulton St. Farmers Market before work has been a real treat. I was surprised that I had any blueberries left for muffins after snacking by the handful. I had just enough to throw into these amazing Orange Almond Blueberry Muffins a few Sundays past.
This is another winning recipe from one of my favorite dessert cookbooks, Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. I have yet to encounter a recipe in this book that is less than stellar. (This spring I shared the Lemon Cake recipe).
The orange zest and homemade orange juice make these little guys so refreshing and the aroma mixed with the scent of toasting almonds didn’t hurt! You can absolutely store these muffins in an airtight container for a few days, but like any homemade muffin, they are best served hot with butter.
I had intentions to make more of a complete brunch spread, but we couldn’t help making a meal out of these. Neil taste tested an entire pan and I went back for a few myself before they could cool.
Fresh out of the oven!
I love that these muffins turn out on the smaller side, full of flavor. There was just enough blueberry in every bite.
These muffins don’t last long!
Read on for the recipe!