Brown Butter Sea Salt Cookies

My manager recently went to Cayucos for a short vacation and came across the Brown Butter Cookie Company.  How did I not know this place exsisted even though I have grown up on the central coast and have family in Cayucos?? She said these cookies were to die for and had to come home searching for the recipe and found a recipe.  She tried them that night and said they were almost just as good.  I had to have the recipe and I also tried them that night and fell IN LOVE with them. They are so easy and the combination of sweet and salty (for this salt lover) was absolutely amazing.

Here is the recipe…The dough tends to be very crumbly. Just try to squish it together the best you can. Also, be sure not to add ANY extra flour.

• 1 1/2 sticks unsalted butter
• 1/2 cup lightly packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• sea salt for sprinkling (preferably fleur de sel)

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

In a saucepan over medium heat, melt butter until it starts to caramelize. It should smell nutty and you will see brown bits at the bottom of the pan. Be careful not to burn the butter - in which case you will have to start over. Pour browned butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl, whisk flour and baking soda. Add flour mixture to butter mixture until combined. Let cool to room temperature. Using a tablespoon or small scoop, measure the dough into your hand, roll into a ball and place onto cookie sheet. Once on the cookie sheet, slightly press the ball down.  Sprinkle with sea salt and lightly press into top of cookies. Bake 15 minutes or until lightly golden. Don't overcook, or cookies will be too dry and crumbly.

These little babies are to die for and so good. Even without the sea salt (I have a husband and son that didn’t care for the salt), they were amazingly delicious! Try them soon, I know I will be making these for years to come. Whenever you do, take the Thyme to Savor…

Pioneer Woman Cinnamon Rolls!!



I {LOVE} The Pioneer Woman and have tried several of her recipes.  I recently have enjoyed watching her cooking show on The Food Network.  Last year around the holidays, they aired an episode that showcased PW making cinnamon rolls to give to neighbors and friends. The episode is still on my DVR.  I knew as I was watching, I NEEDED to try the cinnamon rolls one day.  So then one day I did. I failed to realize that they would make 50-70 rolls! Even the 9 cups or so of flour didn’t clue me into that fact. Clearly, I had the finished product in mind and want to just get there to taste them! I ended up baking up about 3 foil trays of about 9 rolls and put 4 trays in the freezer for another time! They were amazing cinnamon rolls, so soft, buttery, full of maple flavor and just so PW worthy and delicious.  I do have to say though, the amounts of butter and sugar were a little too excessive for my taste (and waistline) so I did modify the filling a bit. It was a lot of work and then waiting and then work and then waiting but it was easy stuff and SOOO worth it.  Here is my modified version of the recipe:

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 1 ½ cups Melted Butter
• 1 ½ cups Sugar
• Generous Sprinkling Of Cinnamon

MAPLE FROSTING:

• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• 1/2 cup Milk
• 1/4 cup Melted Butter
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil.  Set aside and cool to warm.  Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.  After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour.  Stir thoroughly to combine.  Refrigerate for at least 1 hour or up to 3 days, punching down the dough if it rises to the top of the bowl. I made my dough the night before and then made the rolls the following day.

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly.  Generously sprinkle half of the ground cinnamon and 3/4 cup of the sugar over the butter.  If you want to add more butter and/or sugar you can, the original recipe called for an extra cup of each but I thought this was plenty!!!
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight.  When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, log.

With a sharp knife, make 1/2-inch slices.  Be sure not to cut them too thick as they will rise.  One “log” will produce 20 to 25 rolls or more if cut smaller.  Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat.  Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F.  Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.  If you are planning to freeze any rolls, do not let them rise.  Cover them with foil and place into a ziplock bag and put in the freezer immediately.  Remove the towel and bake for 15 to 18 minutes, until golden brown, but not overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt.  Add in the maple flavoring and whisk until very smooth.  The icing should be somewhat thick but still very pourable. ** I just made half of the recipe when I baked 3 trays and it was the perfect amount.**
Remove pans from the oven.  Immediately drizzle icing over the top.  Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

These are definitely on my holiday baking list for this year. I think my friends and family would love to have a nice pan of these! I promise, even though it is a lot of work, it is so worth it. I have found that if I make the dough the day before and let it sit in the refrigerator overnight and make the rolls the next day, the process does not seem so overwhelming! Make some for your family, for friends, or even just for yourself and remember to take the Thyme to Savor…

Neapolitan Cupcakes

Ingredients

Cupcakes

1 box strawberry cake mix (I used Pillsbury), prepared according to box directions for cupcakes

1 box white cake mix (I used Pillsbury), prepared according to box directions for cupcakes

Cupcake Liners

Chocolate Ganache Frosting

12 ounces chocolate, chopped into small pieces

1 cup heavy cream

Directions

For the cupcakes:

Prepare both cake mixes according to the direction on the back of the box and set aside. Line your muffin cups.  Pour one tablespoon of the white cake mix into each prepared muffin cup.  Then pour one tablespoon of the strawberry batter onto the white cake batter.  You might need to add a bit more to make sure all of the white cake batter is covered. Bake these in your oven for approximately 22 minutes, adjusting the time depending on your oven.  When done, test the centers of the cupcakes to make sure a toothpick comes out clean.  Let the cupcakes cool completely before frosting.  This makes about 30 cupcakes.

For the Chocolate Ganache Frosting:

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping.          Once completely cooled and set up a bit, whip the ganache in a mixer with a whisk attachment as you would heavy cream, making sure your mixing bowl and whisk are nice and cold (I store mine in the refrigerator while the ganache cools).  And whatever you do, not put your ganache in the freezer with the hopes of whipping it.  It will not whip and have a curdly like texture. This will make enough frosting to decorate around 30 cupcakes.

For Decorating the Cupcakes:

Fill your prepared piping back with the desired tip and pipe away.  Decorate as desired.

 These are sweet decadent treats that you will surely need to take the Thyme to Savor…

Sticky Buns

Sticky buns are so good first thing in the morning, freshly baked and homemade.  These are super easy and super yummy.  In fact, I actually entered a bake off at work and won 1^st place with this recipe! They will be a winner with everyone you make them for. Give them a try! The recipe is from Ina Garten (Barefoot Contessa) and it’s foolproof.  Her recipe calls for raisins but we like the sticky buns without so I leave them out. 

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup pecans, chopped in very large pieces
• 1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

For the filling:

• 2 tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 1 cup raisins (I left them out)

Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

 Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. I use the larger sheets of puff pastry I get at Smart and Final so one large sheets makes 12 buns for me! If you are using a large sheet like me, you just make one and dump all the ingredients and cut into 12.

 Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely. 

 These are amazing little buns filled with cinnamon and sugar. Make them today for someone you love and take the Thyme to Savor….

Creme Brule

Crème Brule is one of my kids’ absolute favorite desserts.  Randomly they will think about it and want it and it’s easy enough to make so why not? This is a recipe by Ina Garten (Barefoot Contessa) that I have adapted to make it slightly different from how she makes it! I have just added one extra step of straining the mixture before pouring it into the ramekins.  See when you add hot anything to eggs, they are bound to get shocked and start cooking, straining the mixture just ensures you have a smooth custard without any egg pieces that might have started to get a bit too hot.  I learned this the hard way… It’s super easy and super delicious.  Here is my take on Ina’s version:

Ingredients

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2 cup sugar, plus 1 tablespoon for each serving
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract

Directions

·         Preheat the oven to 300 degrees F.

·         In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.

·         Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled.

·         With the mixer on low speed, slowly add the cream to the eggs.

·         Add the vanilla and mix to combine.

·         Strain mixture into a measuring cup to catch any egg that might have started to cook when incorporating the hot milk into the eggs.

·         Pour into 6 8-ounce ramekins until almost full.

·         Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.

·         Bake for 35 to 40 minutes, until the custards are set when gently shaken.

·         Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

·         To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Note: Can be store in the refrigerator without the carmalized sugar.  Add sugar and torch when ready to eat.

Maybe this will be a favorite in your house too.  Make it and try it.. see if your family likes it.  Whenever you do make it, remember to take the Thyme to Savor…

Baked Fudge

Have I ever mentioned on this blog how much I {LOVE} The Pioneer Woman?? I think I might have a few times!! I love her recipes, they always come out delicious.  I do have to admit, usually when I make her recipes, I have to modify them to use less butter and cream but even with the modifications, they are amazing.  The baking recipes, however, I do leave as is.  I discovered this one about a year ago and made it for my hubby and we both instantly fell in love with it.  Then I made it again, and again, and finally for some family.  Everyone loves this and its so easy. 

Ingredients

2 whole Eggs

1 cup Sugar

2 Tablespoons (heaping) Cocoa

2 Tablespoons Flour

1/2 cup Butter, Melted

1 teaspoon Vanilla Extract

Preparation Instructions

Preheat oven to 300 degrees.

Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour the batter into four large ramekins. Set ramekins into a larger pan halfway full of water.

Bake 55 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Like I said, this is a definite keeper and is a quick dessert you can whip up when you have company.  This Baked Fudge is definitely one you want to take the Thyme to Savor….  

Red Velvet Cookies

Red Velvet is my {BEST FRIEND}.  I will try anything red velvet and will almost everytime, love it! I had to try these cookies when I saw them.  I modified this recipe a little to leave out the filling, but they were still delicious.  This is a must try... One of these days, I will make the cookies as they are, filling and all!

For the Cookies

1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

1 Tbs. oil

To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper or a silicone baking mat.  Gently roll about a tablespoon size dough into a ball and place on prepared baking sheet.  Bake for 9-11 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

Melt the white chocolate chips and oil in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Make these today and remember to take the Thyme to Savor...

Apples, cinnamon, and brown sugar... would could ask for a better combination? This dessert is a quick and easy treat that is just perfect for a cold fall evening. Served with a bit of vanilla ice cream and you will be in heaven.  This is a recipe adapted and modified from Ina Garten from the Food Network.

Ingredients

Pilsbury Pie Crust

1 1/2 pounds Green apples (3 large)

1/4 cup flour

1/4 cup granulated or superfine sugar

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 450 degrees F.

For the filling, peel, core, and cut the apples semi thin wedges. Cover the tart dough with the apple wedges in a nice pattern leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool.  Serve warm with Vanilla Ice Cream and take the Thyme to Savor…

Sopapilla Cheesecake

I grew up making Sopapillas with my sister.  We initially learned how to make them in our Home Economics class in Junior High School.  We were hooked and making them ever since. Ironically, my brother in law found this recipe for us; he had it somewhere and came home to tell my sister, "you HAVE to make this, it was sooo good". She of course tried and instantly knew I had to as well.  HE WAS RIGHT!!!

Sopapilla Cheesecake

2 cans Pillsbury Crescent Rolls

2 8-ounce packages of cream cheese, softened 

1 1/2 cups of granulated sugar

2 Tablespoons cinnamon

1 Tablespoon pure vanilla extract

1 stick of butter, melted 

Preheat oven to 350 degrees. Beat cream cheese, 1 cup of sugar, and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in a greased bottom of a 13 x 9 glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt the stick of butter in the microwave. Pour butter on top of crescent rolls. Mix the remaining ½ cup of sugar with the cinnamon and sprinkle the cinnamon-sugar mixture over top of the melted butter. Bake at 350 degrees for 30-35 minutes.

Run, don't walk to make this... and when you do, trust me, you WILL.NOT.BE.SORRY!!!! Just remember to have it while it's warm and always remember to take the Thyme to Savor!!