Butter Crunch Cookies

Ingredients:
9 TBS unsalted butter (I used salted)
1-1/3 cup (160g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (96g) light brown sugar
1/3 cup (64g) granulated sugar
1 large egg*
1 tsp vanilla extract
3/4 cup (120g) toffee bits
2 TBS (20g) toffee bits, for topping

*I recommend taking your egg out of the fridge about 30 minutes prior to starting

Instructions

1. Brown your butter. Place your butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low to medium heat. After it melts, you'll hear it begin to crackle. Stir the melted butter and watch it carefully as it can burn easily. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a large, heat proof bowl and set aside. (It should be about 108g after browning.)

2. In a medium bowl, combine your dry ingredients - flour, baking soda and salt.

3. Add your light brown and granulated sugars to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter.

4. Ensure your butter and sugar mixture isn't too hot (it's okay if it's warm to the touch), and add in your egg. Mix quickly to incorporate, and then add in your vanilla and continue mixing until smooth and thickened.

5. Add in your combined dry ingredients to your wet ingredients, and fold together until a shaggy dough forms. Then add in your 3/4 cup (120g) of toffee bits and continue mixing until your dough forms and your toffee bits are evenly dispersed.

6. Place your unscooped dough, uncovered, into the fridge to chill for 15 minutes. Note: do not chill your unscooped dough for any longer than 30 minutes - if you need to, just be sure to cover it with plastic wrap.

7. In a small bowl, add your two tablespoons (20g) of toffee bits. Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough - it should make about 10 cookies, 3 tablespoons per cookie (60g each). Roll each dough scoop in your palms to smooth the exterior, and then top each dough ball with toffee bits. Place your dough back into the fridge to chill for about 45 minutes. Note: if you plan to chill for any longer than an hour once scooped, be sure to cover with plastic wrap so that your dough doesn’t dry out.

8. When you're ready to bake, preheat your oven to 350℉. Space out your dough balls onto two large, parchment lined cookie sheets and bake for 11-13 minutes one cookie sheet at a time. They should be golden around the edges when fully baked. Allow your cookies to cool for at least 15 minutes, and enjoy!

Prep time: About 30 minutes
Chill time: 1 hour
Bake time: 11-13 minutes
Servings: 10 cookies

from typefoodie

Browned Butter Rice Krispie Treats

 

1/3 cup salted butter

1 can sweetened condensed milk

1-1/2 bags miniature marshmallows

9 oz Rice Krispie cereal

1.  Brown the butter by adding butter to a heavy bottom pot and place on high heat.  It will turn bubbly and eventually start to turn brown.  Watch it closely.  Take it off the heat when browned.

2. Add the can of sweetened condensed milk and mix.   Add in one bag of marshmallows and mix until melted.  

3.  Add Rice Krispies and mix well. Then add 1/2 a bag of mini marshmallows and stir together until it gets a little melted in.  There can still be chunks of marshmallow left.  Spread into a 9x13 in pan.  Let cool. Cut into squares to serve.

from Sarah Kraffty

Pecan Pie

Ingredients


1 whole unbaked pie crust 

1 cup granulated sugar
3 TBS brown sugar
1/2 tsp. salt
1 cup light corn syrup
1/3 cup melted salted butter 

3 whole eggs, beaten
3/4 tsp. vanilla
1 heaping cup chopped pecans

Directions;

1. First, prepare your pie crust and place it in a 9-inch pie pan. Preheat the oven to 350°F.

2. In a bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.

3. Pour the chopped pecans into the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.

4. Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. 

Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. The required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

from The Pioneer Woman