Pizookie AKA Chocolate Chip Skillet Cookie
[…] marshmallows, nuts, a variety of chocolate, whatever takes your fancy. I have adapted my Brown Butter Chocolate Chip Cookie for you to try here. It’s the recipe I used for […]
[…] marshmallows, nuts, a variety of chocolate, whatever takes your fancy. I have adapted my Brown Butter Chocolate Chip Cookie for you to try here. It’s the recipe I used for […]
[…] my kitchen escapades, 2022 will forever be known in my baking heart as the brown butter year. Over the past 12 months I have slowly but surely baked my way […]
[…] Oil Chocolate Chip Cookies from an earlier blog post. I have been experimenting with brown butter recently and all the incredible nutty flavour undertones and buttery richness it adds to […]
[…] cookies omit any raisin/cranberry/dried fruit content. Instead you find the added bonus of crunchy peanut butter simultaneously adding smoothness and added texture with a hint of cinnamon, alongside the all […]
[…] the morning. The crumble base and top has a new 2023 look, with brown butter and ground almonds for extra depth of flavour, extra crunch and extra texture. They […]
Ask you may now realise from these pages, my love of flavoured butters runs deep. This butter is a wonderful way to preserve the subtle and delicate garlic flavour and […]
[…] today I thought I would share a little gem of inspiration. Maybe I just love butter with everything, hence this is my current quick dinner of the moment. These simply […]
This butter is an excellent way to use up any excess herbs lingering in the back of the fridge at the end of the week. It takes about 2.5 minutes […]
[…] live in the world of possibilities, I also offered the children’s favourite filling of peanut butter and chocolate. Peanut Butter & Co has simplified life even further by having the […]
This might be my favourite flavoured butter yet. I know that marmite is a love it or hate it flavour and the vegemite/marmite war between the Southern and Northern Hemispheres […]
Flavoured butters are a fridge essential. They are fantastic melted on steamed or roasted vegetables, smeared onto fish fillets before baking, on steak or chicken or stirred into warm rice […]
[…] key), I have borrowed the idea of colourful toasted aromatics and corn into a tangy buttermilk mixture. I love to slather my cornbread with a generous slab of chili […]
[…] I make this in a 20cm (8 inch) square pan. These are made with melted butter, but are even more unctuous with brown butter. For a dairy free version these work […]
[…] not to eat it all straight out the pan before it reaches the table. The butter in the recipe can be replaced with olive oil, but there is something magical […]
[…] mean, they could NOT be simpler – ready rolled puff pastry, that incredible miso marmite butter that I hope you have hanging around in your fridge or freezer, a little […]
[…] salmon before grilling and flaking into tortillas for fish tacos. The list goes on………. Chili Butter 200g (2 sticks) salted, softened room temperature butter 2 spring onions, finely chopped 1 […]