Is it a lemon or is it a lime? That is the question! This is the question that has haunted me all week, stupid as it may seem. I have never claimed to be a green thumb. In fact I openly admit my disgust for all things gardening. When I think of gardening I think of dirt under my nails, sweating outside, dirt all over my clothes and quite frankly how long it takes to weed and plant drives me insane. Whenever we start planting I imagine it taking an hour which in turn ends up being hours of prep work. In short, I'm just not that into it!

When Scott and I moved into our new house I was happy to see that the only gardens we had to worry about we're the three in front. Of course I already had plans of all the low maintenance bushes and shrubs I could fill them with. The backyard was all grass, a large oak tree and one small tree in the corner. We thought it might be some sort of fruit but didn't quite know what kind. Sure enough, a few months later around the holidays a small green fruit started to grow. I was convinced it was a lime tree. what perfect timing for me to add some limes and cranberries to my water for our Christmas party. There I was, giddy as a schoolgirl, taking pictures as I cut the limes from our backyard in our first house. A fruit tree in OUR backyard.

Fast forward 4 months...I'm in the backyard and when I glance over at the "lime" tree my mouth fell to the floor. There on my lime tree hung what looked to be almost ripe lemons. I had to laugh at myself as I thought what an ass hole I was cutting up those limes at Christmas. Here I was thinking I had lime and cranberry water when in actuality I was serving unripe lemons!

I really started wondering how do you tell a lemon from a lime? Cut it open! It was a sour and tinted green...but is that because its an over ripe lime or an unripe lemon? Ask the neighbors! "Hey LADY! When you reach over our fence to steal fruit are you stealing lemons or limes?" Haha, I am so tempted!  Thank god for google!  I found some great information from Garden Guides and I also found this funny blog post by Amateur Gourmet: That's not a lime tree. Obviously I'm not the only one to ever be confused! 

Here is what I learned from Garden Guides:

To the untrained eye, lemon trees and lime trees look nearly identical, unless they have ripe fruit on them. They both grow in the same regions and have the same general shape, bark texture and color. However, there are some telltale signs that differentiate lime trees from lemon trees. No matter what part of the growth cycle the tree is in, you can tell whether it is lime or lemon in as little as a minute.

Step 1
Look at the size of the tree. A fully grown lemon tree can grow up to 20 feet tall with widespread branches. Lime trees are generally more narrow and shorter, usually no taller than 13 feet at full height.
Step 2
Examine the leaves. Lemon leaves are long and narrow, usually around 5 inches long. Lime leaves are more rounded and shorter, usually between 3 and 4 inches long.

Step 3
Tear a leaf open and smell it.  Lemon leaves have a very mild citrus aroma and lime leaves have a bold lime smell. 
Step 4
Examine the flowers if they are present. Lemon flowers grow in pairs or singles and are tinted purple. Lime leaves grow in small clusters and are completely white.

Step 5
Examine the fruit if it is present. Lemons are pointed on both ends, much like a football, and have thick skin. Limes are more rounded, like a basketball, and have thin skin.
 
Right off the bat let me warn you, if you read the title of this post and got excited now would be the time to calm yourself down. Being a red velvet fanatic I'm sorry to report this recipe was a flop. I thought combining a childhood favorite like puppy chow with a new dessert love from my adult life would be a hands down winner. Sadly it was not. Although I'm not completely ready to throw the idea out, the recipe however is a goner.

I found a recipe online that used chex cereal, red velvet cake mix, powdered sugar, white chocolate chips, chocolate chips, milk, and cream cheese. I have to admit what I love most about regular puppy chow is the peanut butter and chocolate combo, so when I realized this recipe did not include the classic peanut butter ingredient I was already a little skeptical. I followed the recipe exactly and when I found myself at the last step, shaking the coated cereal in powdered sugar and the red velvet cake mix I was completely annoyed. The only thought that popped into my head was "I can't believe I'm coating these puppies with plain old cake mix...this is going to taste like cake mix." Like I'm constantly telling Scott, I was of course RIGHT. Everytime I took a bite all I could taste was powdery cake mix.

As I sat there in the kitchen staring at a pile of it feeling like a failure, Scott tried to comfort me by telling me if I didn't tell anyone it was cake mix they probably would never guess. Needless to say ever since I made this I've been craving regular old puppy chow, it's now on the to do list for this week. I'm sad to say but this is one recipe that will not make the cut..it has been chopped!
 
Last night I walked into the kitchen feeling like a baking god and walked out feeling like an ass. Two words...mini marshmallows. I found a really creative, fun and simple recipe for Valentine's Day, Red Velvet Rice Krispie Treats. I'm a red velvet fanatic in addition to being a lover of Rice Krispie treats.  So in my eyes this was a match made in heaven.  

After a long day of teaching, a quick stop by the office, and then some more dancing I came home to whip up a couple batches of these that I planned to drop off at Scott's work later that night. I was really excited to make them and it was a good excuse to see Scott since I had only seen him in passing that day. The recipe is pretty basic and doesn't require much. When I added the chocolate chips I found that they started to get messy fairly quickly. This resulted in some ugly pieces I tried my best to cut out of the Rice Krispie treats.

For my next batch I added mini marshmallows because I'm obsessed with the Starbucks Rice Krispie treats. There have been many weeks that I survived on Rick Krispie treats and coffee alone. Here I am thinking what a great idea this was and how cute the white marshmallows will look with the red velvet. As I'm stirring I was becoming more and more confident and thinking how much better the marshmallows will be than those messy chocolate chips. I was absolutely 100% wrong. The chocolate chips had nothing on those marshmallows. They stuck to everything, I could barely get the top of the Rice Krispies flat because they stuck to everything. Not even the worlds biggest tub of butter could have saved this mess.  Then came time to cut them. Well if I thought they were messy before I was wrong. Trying to get them out of the pan and to look pretty on a plate was not happening.  With some patience and by losing many pieces to the trash I was finally able to get them on the plate.  My guess is that they stuck together whenever you tried to pick one up.  Maybe I should have waited longer before cutting them.  

Needless to say I dropped them off and Scotts work and 9 hours later...the plate was back in my sink empty. The chocolate chip was by far the favorite. What I love most was the taste of red velvet and not just regular old Rice Krispie treats with red food coloring.  I tried a few different recipes and I found this one worked the best.


Red Velvet Rice Krispie Treats
Runs with Spatulas

Ingredients 
3 tablespoons butter
1 (10.5 ounce) bag mini marshmallows
1 teaspoon vanilla extract
1/2 cup red velvet cake mix
6 cups Rice Krispies cereal
1 tablespoon sprinkles
4 ounces white chocolate chips, melted

Directions
Line a 9x13-inch pan with wax paper; coat well with cooking spray. Set aside.

In a large saucepan, melt the butter over low heat. Add marshmallows, stirring frequently, until melted. Stir in vanilla and cake mix until fully combined and no lumps remain. Stir in cereal, making sure it is well-coated with marshmallow mixture. Transfer Rice Krispie mixture to the prepared pan, pressing down until the top is level. Top with sprinkles and drizzle with melted white chocolate.
 
I can't stand maraschino cherries. Honestly I think they are cherry trash! Maybe it's because I was raised in Michigan which is home to the cherry capital of the world. Maybe it's because I spent many years pondering if they even start out as real cherries...they do if you were wondering. Frankly I think its because they taste so fake and sugary and I am very fond of eating real cherries. I hate them in drinks and on desserts...you name it and I can't stand them! Until now. I do love them in these cherry & chocolate shortbread cookies. And I do remember my aunt telling me once that back in her college days they would drain out the liquid from the cherries and fill it with vodka, back when I was 21 this sounded like a good idea. Today, however, one shot of vodka and Scott would be carrying me home.

When I went to the grocery store to buy the ingredients for this recipe I stared at that jar of cherries for a minute and thought how much I was going to hate putting them in my cart and bringing them home. I did it anyway! Turns out I was actually pretty pleased with this recipe. I think it's a great twist on a classic shortbread cookie and a great way to celebrate Valentine's Day, bakers style. The biscuit like texture pairs perfectly with the sweetness of the maraschino cherries.

Katie's Notes:
-The dough is a little tough to work with while mixing because it is a short bread. Don't be surprised when you keep adding dry ingredient after dry ingredient and you begin to wonder...how in the h*#$ is this exactly going to turn in to a nice soft dough...it eventually does.
- I stuck my cherries in the food processor and chopped them up into smaller pieces than the original blogger did. This made me feel better about using the Maraschino Cherries. I couldn't fathom biting into those cookies and finding a huge piece of maraschino.
-For Christmas I make a similiar cookie, Peanut Butter Blossoms. When I make those I bake them for a minute less than the recipe calls for, pull them out, press the chocolate kisses into each cookie, and place them back into the oven for a minute. This makes the chocolate kisses stay somewhat soft and easier to eat. Just be careful. It will take a while for the kisses to cool and harden before you can move and stack them.

Click here for the link to the Curvy Carrot's Cherry Chocolate Kisses recipe.
 
The wait is finally over my homemade vanilla is done and ready to use. It was so fulfilling to open those bottles and smell that sweet creamy vanilla smell.

I found a couple of free printable Homemade Vanilla labels online but wasn't able to make them work with really cute Martha Stewart labels I bought at Staples. Yes it's true Martha is now EVERYWHERE, grocery stores, office supplies stores, and craft stores. There was a huge selection of labels in her line at staples. Labels that were dishwasher safe and perfect for canning, removable adhesive labels, and an array of colors, shapes and sizes. I was beyond excited to find kraft paper labels, these were the ones I decided on. After many attempts at trying to make one of the pre-designed labels fit I finally chose my sanity over a trendy homemade vanilla label design. After a slight meltdown over wireless printers and printer cartridges I was able to complete my labels, and I love them. If you could have seen the care I took in cleaning each bottle before applying the label you would have died laughing. One thing remains clear...I need a life!  

Here is the link to my original post with instructions included, click here.

Supplies: 
Vanilla beans from Beanilla
4oz amber bottles from Rose Mountain Herbs
Labels from Martha Stewart Office (available at Staples)

Note: I used 3 bottles of 750ml bottles of vodka and got 17 4 oz bottles of vanilla from them.  I did have to dump some vodka out when I put the vanilla beans in the jar.  Next time I would transfer the vodka and beans to mason jars.

Below are some links to the free labels templates I found:
Style Me Pretty
Marry This
Live Laugh Rowe
Simply Notable
Whipperberry

 
It's the most wonderful time of the year, the time of year when I stop eating real food or meals and live solely on holiday treats and coffee alone!  I consider this my own personal Christmas tradition whereas Scott considers this me eating like a 5 year old.  He loves to remind me that his 4 year old niece does indeed eat better than I do.  What can I say, I'm a stickler for traditions.

Scott and I did all of our holiday baking this past weekend.  That's right, hold on to your seats kids because Scott actually offered to help me this year and I actually allowed him in the kitchen.  If you know us you know that the thought of Scott in the kitchen is enough to push me over the edge.  I can't stand watching him slowly fumble around as he tries to figure out how to do something.  It takes me about .5 seconds before I throw my hands in the air and shout "THAT'S IT..move move move..just let me do it".  Watching him stir the marshmallows for the corn flake wreaths this year took all of my will power, I was in constant search of my "happy place" for 5 minutes.  So much so that I am considering this my good deed for all mankind in 2012.  However he does bake a mean frozen pizza.  

I have included our baking list along with the recipes for each cookie below. 

Katie & Scott's Holiday Baking List 2012
  • Chocolate Sugar Cookies
  • Peanut Butter Blossoms
  • Corn Flake Wreaths
  • Buckeyes

Chocolate Sugar Cookies - Recipe

Chocolate Sugar Cookies
by Kraft

Ingredients
2 cups flour
1 tsp.baking soda
1/4 tsp. salt
4 squares BAKER'S Unsweetened Chocolate
1 cup  butter or margarine
1-1/2 cups sugar, divided
1 egg
1 tsp. vanilla

Directions
MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture until well blended. Refrigerate 15 min. or until dough is easy to handle.

HEAT oven to 375°F. Shape dough into 1-inch balls; roll in remaining sugar. Place, 2 inches apart, on baking sheets.

BAKE 8 to 10 min. or until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Peanut Butter Blossoms - Recipe 

Peanut Butter Blossoms 
by All Recipes

Ingredients
1/2 cup shortening
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
Extra Sugar
48 Hershey Kisses

Directions
Heat oven to 375 degrees F.

Mix together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.  Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.  Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

Bake for 10 to 12 minutes or until golden brown.  Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Corn Flake Wreaths - Recipe

Corn Flake Wreaths
by Kelloggs

Ingredients
1/3 cup margarine or butter
1 package (10 oz. about 40) regular marshmallows or 4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups Corn Flakes
Red Sprinkles

Directions
Mix - Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.  Add corn flakes cereal. Stir until well coated.  Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers and or spoon, quickly shape into individual wreaths. Top with red sprinkles.

Buckeyes - Recipe

Buckeyes
by All Recipes

Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners sugar
6 ounces semi sweet chocolate chips
2 tablespoons shortening

Directions
Mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough.  Shape into balls using 2 teaspoons of dough for each ball.  Place on baking sheet lined with wax paper and refrigerate.

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water.  Stir occasionally until smooth, and remove from heat.

Dip balls into melted chocolate using a wooden toothpick.  Return to wax paper, chocolate side down, and remove toothpick.  Repeat with remaining balls and refrigerate for 30 minutes to set.

*Note: I doubled the  melted chocolate mixture to cover all of my prepared balls.
 
To get into the Thanksgiving holiday spirit I decided to host a pumpkin pie bake off this weekend.  Just me, three recipes, a little cursing, and lot's of pumpkin.  I didn't want to do the plain old recipe so I went in search of recipes that incorporated different flavors and textures.  Finally I settled on a Pumpkin Cheesecake by Paula Deen, a Ginger Pumpkin Pie by The Kitchn, and a Tripe Chocolate Pumpkin Pie by Martha Stewart.  Literally I spent the better two days of my weekend in the kitchen.  The last time I did that many dishes was when we baked 220 cupcakes for a cupcake contest....worst idea ever.  My brother still hasn't forgiven me for making him frost all 220 by himself.

The winner....drum roll please...Triple Chocolate Pumpkin Pie by Martha Stewart.  Good old Martha never lets me down.  My plan was to cut three slices for Scott to try and let him pick.  What ended up happening was I ate his triple chocolate piece and saved him the last bite.  I loved the flavor, texture, and overall idea of this pie.  This pie has a graham cracker crust topped with a thin layer of chocolate, filled with a pumpkin chocolate filling, and topped off with drizzled chocolate.  What a great spin on a traditional pumpkin pie.  The layer of chocolate separating the crust from the actual pie filling was tasty and looked really cute when you cut into the pie.

Second was almost a tie but if I had to pick I would put the Ginger Pumpkin Pie by The Kitchn.  Unfortunately the consistency of the pie didn't turn out quite right.  It ended up being a bit more pudding like rather than the traditional pie texture.  I read some of the reviews and no one else had the same problem so my guess was bakers error.  This has a great ginger taste to it and a little kick in the after taste.  This pie has a graham cracker crust filled with a ginger pumpkin pie filling.  This filling has ground ginger and three tablespoons of fresh ginger.  They suggested baking one day in advance because the ginger flavor is more pungent the following day.  If you don't like ginger than this is probably not your kind of pie.  In the reviews people suggested making this pie with a gingersnap crust, sounds like a great addition to me.  

Third is the Pumpkin Cheesecake by Paula Deen.  A graham cracker crust filled with a pumpkin cheesecake filling.  I loved the flavor of the pumpkin in the cheesecake and this graham cracker crust turned out great.  This was actually a great cheesecake but in comparison to the other two it was just ok.  However if you like cheesecake this would be a great addition to your Thanksgiving dessert table.  

The recipes are below the pie photos!  Happy Thanksgiving!
Triple-Chocolate Pumpkin Pie

Ingredients:Crust:
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Topping:
1 ounce milk chocolate, melted
whipped cream, optional

Directions:Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Recipe from Martha Stewart.



Ginger Pumpkin Pie  

1 graham cracker pie crust (see instructions and recipe here
15-ounce can pumpkin puree OR just under 2 cups homemade pumpkin puree
2 large eggs
1 large egg yolk
2/3 cup dark brown sugar
3 tablespoons grated fresh ginger
1 teaspoon ground cinnamon 
1 teaspoon ground ginger 
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup whipping cream 
1/2 cup whole milk

Heat the oven 375°F. Bake the graham cracker crust for 10 minutes then remove and let cool in the refrigerator while you make the filling. .

Whisk the pumpkin puree with the eggs, egg yolk, and brown sugar. To grate the ginger, use a piece of ginger about 4 inches long and grate to a pulp using a Microplane or fine grater. Discard the tough fibers; just use the milky juice and puree. Whisk the grated ginger, cinnamon and ginger spices, salt, and pepper into the pumpkin mixture. Add the cream and milk and whisk until smooth. Pour into the graham cracker crust.

Bake for about 50 minutes at 375°F, or just until set. Check after 30 minutes and tent with foil if the edges seem to be browning quickly. (I let mine get fairly dark, as I like the flavor!) The filling will continue to firm up after it comes out of the oven.

Refrigerate the pie after it is just cool to the touch. Let cool for at least two hours before slicing and serving.

Recipe by The Kitchn



Pumpkin Cheesecake

 Ingredients
Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.


Recipe from Paula Deen
 
A twist of fall added into this classic cookie favorite.  It's that time of year, fall is here and I have of course turned into a pumpkin whore.  I will add it into anything and everything I can.  Even our dog, Winston, enjoys pumpkin in his bowl during this time of year.  After searching for some new recipes to try I ran across this recipe on one of my favorite blogs, Annie's Eats.  How does one resist a recipe like pumpkin snickerdoodles?  Exactly...

The texture of this cookie is absolutely amazing.  Adding pumpkin into this recipe makes these cookies more cake like.   However I wish the cookie had more pumpkin flavor, it was hard to taste it at all.  I read a couple of the reviews and some people suggested adding pumpkin pie spice into the cookie dough as well.  Adding more pumpkin would change the consistency of the dough and cause trouble when baking.  Otherwise it was a great recipe, they baked perfectly and tasted great.  I considered not sharing this recipe but decided it was really a great cookie that I'm sure you will enjoy.  Click on the link below for Annie's recipe.

Pumpkin Snickerdoodle,Cookies by Annie's Eats.


 
I love to make chocolate covered popcorn around the holidays. Things have been so hectic around here lately I feel like I haven't been able to do any crafting or baking in awhile. Today was a rare day where I only had one job to go to, which in my book is considered a day off! After I was done teaching this morning I decided to come home and make this for Scott's pd. It was a quick and easy recipe with very little mess, a winner in my eyes. It was quick even considering that due to an incident last year where I melted the blender...that's right MELTED...and I haven't broke down and bought a food processor yet...I crushed the 24 Oreos into a fine dust by hand. :)  It was so addicting, I was happy to package it up and get it out of the house instead of buying new pants!  The white and black from the popcorn looked so cute with an orange and black ribbon, great for Halloween.

Oreo Popcorn
1 bag white popcorn
12 Oreos crushed - some larger pieces are ok
6 oz. white chocolate or vanilla candy coating

1. Pop popcorn and tap the bag when finished, causing un-popped kernels to fall to the bottom of the bag.
2. Transfer popcorn to a bowl, making sure to avoid un-popped kernels.
3. Mix in crushed Oreos.
4. Melt chocolate or candy coating. (Stovetop, microwave, or oven)
5. Using a rubber spatula mix chocolate with the popcorn/Oreo mixture.
6. Once the chocolate is evenly distributed lay popcorn on a sheet of wax paper in a single layer.
7. Be sure to move your popcorn around every 5-10 minutes to prevent big popcorn clumps.
8. Once the chocolate is hard....Enjoy!
Before...
After!
Naturally I made Scott take these to work in a bat bowl...only to embarrass him further!  But it was so cute!
 
What is brown butter you ask, to put it simply it's butter on crack.  Brown butter adds a nutty flavor and heavenly aroma to your dish.  By using brown butter you will enhance the flavor of any dish from pasta and vegetables to delicious baked goodies.  I had my first experience using brown butter this weekend, making a batch of brown butter sea salt rice krispie treats for the PD.  I was hooked as soon as I could smell that nutty aroma.  Find more directions, recipes, and pictures below.  Enjoy!

Directions:
Simply melt butter in a saucepan on medium heat.  It's best to use a light colored pan so you can see the color change.  Swirling the pan occasionally the butter will start to foam and the color will begin to darken.  Once you see the yellowish color turn to a nutty brown remove the pan from the heat.  When using the butter try to leave as much of the sediment in the bottom of the pan as possible.  However some people may enjoy the slightly burnt taste this will give the butter.

Brown Butter Sea Salt Rice Krispies by Bran Appetit.

Ingredients:

  • 4 Tbsp butter
  • 12 oz. marshmallows
  • 1/2 tsp sea salt
  • 6 cups crisp rice cereal

Directions:

  1.  Melt butter over low-medium heat, letting it cook until the butter is completely melted and is starting to brown,   about 4-5 minutes.
  2. Stir in the marshmallows and sea salt and cook, stirring constantly, for about 5 minutes until the marshmallows are totally melted and the mixture is smooth.
  3. Pour in the cereal and stir, quickly, until all the cereal is coated with the marshmallow.
  4. Dump the mixture into a greased 9×13 baking dish, top with a sheet of parchment paper, and press on top of the parchment with your hands to get the bars into an even layer in the dish.
  5. Remove the parchment paper and let the bars sit for at least 30 minutes before cutting.
More Recipes:

Brown Butter, Brown Sugar Cookies by The Novice Chef.

Pasta with Brown Butter and Fried Sage by The Kitchn.

Brown Butter Glazed Cinnamon Donuts by Buns in my Oven.

Pumpkin Gnocchi in Brown Butter and Sage Sauce by Closet Cooking.

Brown Butter Pound Cake by Sweet Sensations.