Apple Oatmeal Cookies with Brown Butter Frosting
Source - http://www.laurenslatest.com/apple-oatmeal-cookies-with-brown-butter-frosting/

Ingredients:
1/2 cup butter, softened
6 tablespoons packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup all purpose flour + 1 tablespoon
1 cup quick cooking rolled oats
1/2 cup peeled, diced apple {I used a fuji}

for the frosting:
1/4 cup butter
1 cup powdered sugar
1/2 tablespoon milk {approximately}
cinnamon, for garnish if desired

Directions:
Preheat oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside.

In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Slowly incorporate all dry ingredients. Stir in oats and apples. Scoop onto prepared sheet and bake 8-10 minutes or until the edges are golden.

While cookies are baking, place 1/4 cup butter into small saucepan. With heat on medium, melt and brown the butter. Once the butter is a medium brown/amber color remove from heat and pour into a small bowl. Stir in powdered sugar and enough milk to get a spreadable consistency.

Frost warm cookies and sprinkle with more cinnamon, if desired. Serve.

Brown Butter Coconut Blossoms

Source - http://sweettwistoffate.blogspot.com/2012/02/brown-butter-coconut-blossoms.html

(Adapted from Anna Olson)

Makes 24 cookies

INGREDIENTS: 

3/4 cup butter, unsalted

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1/2 cup unsweetened coconut, shredded

1 tsp pure vanilla extract

1 cup unbleached all purpose flour

1 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp salt

24 Hershey’s Kisses, frozen

INSTRUCTIONS:

1) In a small skillet, heat butter on mediium heat until butter begins to slightly brown,  Remove from heat and let cool. 

2) In a small bowl, whisk together flour, cornstarch, baking soda and salt.

3) Place coconut in mini processor and run until it becomes fine. 

4) Add browned butter and sugar in a large bowl or your mixer bowl and beat on medium until well combined.  Add the egg and vanilla and mix again to combine.

5) Add the processed coconut and mix to combine.   Add flour mixture and mix until just combined.

6) Using a small scoop place the little cookie rounds on a silpat or parchment lined baking sheet.  Bake the cookies 8-10 minutes, cookies will be golden.   While the cookies are baking unwrap the Hershey’s kisses. As soon as you remove the cookies from the oven gently press the kiss into the cookie.   Let cool a few minutes and then place on a wire rack to cool completely.   Store in a air tight container.

Brown Butter Chocolate Chip Cookies with Vanilla Bean Ice-Cream and Mocha Fudge Sauce

Source - http://www.portuguesegirlcooks.com/2012/01/warm-brown-butter-chocolate-chip.html

Brown Butter Chocolate Chip Cookies

Makes 4-8 servings (depending on the vessels used), or 16 Cookies

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup packed (5 1/4 ounces) dark brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

1 large egg plus 1 egg yolk

1 cups semisweet chocolate chips

1. Adjust oven rack to the middle position, and preheat oven to 350 degrees. Prepare ramekins or vessels.

2. In a small bowl, whisk together the flour and baking soda together and set aside.

3. Melt 10 tablespoons butter in an uncoated skillet over medium high heat, for about 2 minutes. Continue to cook while swirling the pan constantly, until the butter is dark golden brown and has a nutty smell, and little brown bits have formed in the bottom of the pan, about 1 to 3 minutes. Remove skillet from the heat, and using a heatproof spatula, transfer the butter to a large bowl. Stir in the remaining 4 tablespoons of butter into the hot butter until completely melted.

3. Whisk, both sugars, salt, and vanilla into the bowl with the butter until fully incorporated. Add the whole egg and yolk and whisk until the mixture is smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat the 3 minute rest and 30 seconds of whisking 2 more times until the mixture is thick, smooth, and shiny. Using a wooden spoon or spatula, stir in the flour mixture until just combined. Fold in the chocolate chips, and ensure no more flour pockets remain.

4. Divide the dough evenly amongst the ramekins, and press lightly to make sure it is even. The baking times will vary depending on the size of vessel you use. You want the cookie to be slightly brown around the edges and puffy in the centre, just like when making a cookie. This will give you a soft cookie. I found that about 15 minutes was perfect, but suggest checking after about 10.

Vanilla Bean Ice-Cream

Makes about 1 quart (1 litre)

1 cup (250ml) whole milk

3/4 cup (150g) sugar

2 cups (500ml) heavy cream

pinch of salt

1 vanilla bean, split in half lengthwise

6 large egg yolks

1 teaspoon pure vanilla extract

1. Warm milk,sugar, 1 cup of the heavy cream, and salt in a medium saucepan over medium heat until hot (do not boil). Scrape the seeds from the vanilla bean into the hot milk, and add in the vanilla bean pod. Remove from the heat, and cover. Let the mixture steep at room temperature for 30 minutes. 

2. Pour the remaining 1 cup of heavy cream into a large bowl with a strainer set on top and set aside. 

3. In a medium bowl, whisk the egg yolks until fully combined. Slowly, while whisking constantly, pour the hot milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.

4. Heat the egg yolk mixture over medium heat, and stir constantly with a heatproof spatula. Heat until the mixture has thickened, coats the spatula, and has reached about 170 degrees on an instant read thermometer. 

5. Pour the custard through the strainer into the cream. Add the vanilla extract and the the vanilla bean pod. Place the bowl over an ice bath and mix until mixture has cooled. Chill mixture throughly in the refrigerator. Once the mixture is cold, remove the vanilla bean pod, and freeze in your ice cream maker according to manufacturers instructions. 

Mocha Fudge Sauce

Makes 1 Cup (you can halve this recipe, or make it all and save for other things)

1/2 cup (100g) sugar

1/3 cup (80ml) light corn syrup

1/2 cup (125ml) freshly brewed espresso

6 tablespoons (50g) unsweetened dutch-process cocoa powder

1 teaspoon vanilla extract

1. Whisk the sugar, corn syrup, espresso and cocoa powder together in a small saucepan. Whisk the mixture constantly over medium heat, until the mixture begins to bubble at the edges at it comes to a low boil. Once it comes to a low boil, whisk constantly for 1 minute more.

2. Remove from heat, stir in the vanilla extract, and let cool. Chill in the refrigerator until very cold before using, preferably overnight.

Storage: the fudge sauce can be stored up to 2 weeks, covered, in the refrigerator.

Note: If you prefer a plain fudge sauce, substitute water for the espresso.

Let the cookie rest a few minutes out of the over before scooping on the ice cream so that it doesn’t melt too quickly. Best served warm.

Brown Butter Cookie Dough Pretzel Bars

Source -  http://willowbirdbaking.com/2011/12/29/brown-butter-cookie-dough-pretzel-bars/

Yield: about 30 squares

If you love sneaking bites of cookie dough, you’ll love these bars! Made with eggless cookie dough for safety, these bars combine some fantastic flavors: buttery shortbread, chocolate chip cookie dough, salty pretzels, and a drizzle of melted chocolate for good measure. I’ve adjusted the amount of cookie dough in the recipe below to make them the perfect finger food, so they’d be a hit at any party!

Crust Ingredients:
1/2 cup (1 stick) cold butter
1 cup all-purpose flour
1/4 cup confectioners’ sugar

Cookie Dough Ingredients: 
1/2 cup butter, room temperature
4 ounces cream cheese, room temperature
3/4 cups light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips (I like to use mini chips)
a few tablespoons water (as needed)

Other Ingredients:
about 30 pretzels
1/2 cup chocolate chips for assembly

Directions:
Note: I decided after making these bars that the cookie dough needed to be half as high to make them easier to eat and to better balance the flavors, so I’ve cut it in half in this recipe. That means your bars will only be half as high as in the photos. If you’d rather them be just like the photos, just double the cookie dough ingredients (not the crust or other ingredients).

Brown the butter for the cookie dough: Put the 1/2 cup of butter in a saucepan over medium heat. Melt it and heat until the butter begins to brown. Begin swirling so it will cook evenly. Brown it to a dark amber and then pour it out into a shallow dish. Stick this in the freezer to firm up a bit. When firm, set it out to come to soften slightly while you prepare your crust.

Make your crust: Preheat your oven to 350°F. Prepare a 9-inch square baking dish with a foil sling. To do this, tear off 4, 16-inch long pieces of aluminum foil and fold them in half. Situate two side-by-side in the pan, covering the bottom of the pan to the edge (they will overlap). Situate the other two strips in the same manner, but perpendicular to the first. The overhanging foil of the sling will make it easy to remove the cake from the pan after baking and cooling. Grease the sling with cooking spray or butter and flour.

In a big bowl using a pastry cutter (or in the bowl of a food processor), cut the cold butter into the flour and confectioners’ sugar. Press this mixture into your prepared pan using the bottom of a glass or something similar. Bake 20 minutes or until light brown. Let cool on wire rack.

Make your cookie dough: While the crust cools, in a medium bowl, cream together the softened brown butter and sugar. Add the cream cheese and whip the mixture until fluffy. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches a consistency just a touch thinner than regular cookie dough (such that it will be thick but spreadable). 

When your crust is completely cool, spoon cookie dough in big dollops around it and use an offset spatula to gently level it out into an even layer. Chill this while you prepare your chocolate.

Assemble the bars: Melt chocolate chips according to package instructions in the microwave (usually you heat on half power for a minute and stir, followed by 15 second intervals until the chips are melted, stirring between each heating) and let them cool slightly before pouring the melted chocolate into a plastic zip bag and cutting off the tip of one corner. Drizzle chocolate across the surface of the cookie dough and use this as “glue” to lay your pretzels out in neat rows (working quickly so your chocolate doesn’t harden before you’ve finished laying your pretzels out).

Repeat the chocolate drizzle over the surface of the pretzels. Chill to set the chocolate, then use the ends of the foil sling to pull the bars out of the pan and then slice them to serve. I sliced them into two-pretzel bars for photos, but they’re so rich that one-pretzel squares are the serving size I’d recommend.

Cinnamon Brown Sugar Croissants

Source - http://sorumblyinmytumbly.blogspot.com/2011/12/cinnamon-brown-sugar-croissants.html

Ingredients:
1 can Pillsbury Crescent Rolls
1/2 stick of softened butter
½ cup  brown sugar
1 tablespoon cinnamon

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk


Directions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth.

Separate dough into rectangles. Spread each rectangle with about 2 tablespoons cinnamon butter mixutre. Roll up each, starting at the widest side, as you would normally do for crescent rolls.

Firmly press ends to seal.

Place each cinnamon filled crescent roll onto a baking sheet lined with parchment paper

Bake at 350°F. for 10 to 15 minutes or until golden brown. 

In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Brown Butter Brownies

Source - http://www.sweetandsavorykitchen.com/recipes/brown-butter-brownies/

recipe from The Catalyst: Cupcakes Blog

Ingredients

10 tbsp Unsalted Butter, cut into pieces
1 1/4 cup Sugar
3/4 cup Cocoa Powder
1 tsp Espresso Powder
1/4 tsp Salt
2 tbsp Water
1 tsp Vanilla Paste or Vanilla Extract
2 Eggs
1/3 cup + 1 tbsp Unbleached Flour
1/4 cup Walnuts (optional)
1/4 cup white chocolate chips (optional)

Preheat oven to 325°F.  Using a Flour Baking spray, lightly spray a 8x8x2 Square Pan. Set aside.  In a small bowl combine, sugar, cocoa, salt, espresso powder and whisk to combine and set aside. In a small cup or bowl combine the eggs, water, and vanilla.  Whisk together to combine and set egg mixture aside.

In a medium saucepan over medium heat melt the butter.  When it starts to foam stir it. Stir slowly for 2-4 min until you see the little brown bits of butter forming in the bottom of the pan.  Remove pan from heat.

Add in the cocoa and sugar mixture and stir till combined, it will look and appear gritty, this is ok. Let mixture cool for 5 min.

After you have let the mixture cool for the 5 min add in half of the egg mixture. Quickly mixing until well combined.   Add in the remaining egg mixture and stir till well combined, it will get thick and may look a bit smoother now.

Once the egg mixture is well combined add in the flour.  Stir vigorously stir for 20 strokes, scraping down the sides of the pan after the 20 strokes to combine into the rest of the batter.  The mixture will be thick and slowly become smoother.  Stir vigorously stir for another 20 strokes, scraping down the sides of the pan after the 20 strokes to combine into the rest of the batter   You will see the mixture now become glossy and smooth. Stir vigorously stir for another 20 strokes, scraping down the sides of the pan after the 20 strokes to combine into the rest of the batter.  At this point you can stir in the nuts in no more then 5 strokes, or just turn the mixture into the prepared pan.

Bake for 25-30 min until a toothpick inserted into center comes out nearly clean.  It should still have some crumbs and look slightly like fudge,  but it should not look runny like batter.  If you see batter cook for 3 more min and test again.

Cool completely before cutting/serving due to soft fudge nature of the cake it must cool completely.  About 2-3 hours.

Pumpkin Torte with Dreamy Brown Sugar Frosting

Source - http://www.sophistimom.com/pumpkin-torte-with-dreamy-brown-sugar-frosting/

pumpkin cake

3 1/2 cups (525g) flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamom
1/2 cup (110g) vegetable oil
1 stick (112g) unsalted butter, melted
1 cup (200g) brown sugar
2 cups (400g) granulated sugar
4 eggs
1 15 ounce (400g) pumpkin puree
2/3 cup (80g) sour cream
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees (180 degrees celsius). Spray a little bit of non-stick cooking spray in the bottom of a cookie sheet with sides (18×13″). And line with a piece of parchment paper (The spray just hold it in place—you could use butter, too). In a medium sized bowl, whisk together the flour, baking soda, and salt, spices.

2. In a large bowl, whisk together oil, melted butter, and sugars. Add in eggs and whisk until well incorporated. Add in pumpkin, vanilla and sour cream. With a wooden spoon, or a rubber spatula, fold in dry ingredients, and stir until well combined. Spread out evenly in prepared pan and bake at 350 (180 C) for 20-25 minutes, or until a toothpick entered in the center comes out clean.

dreamy brown sugar frosting

8 ounces (100g) cream cheese
3/4 cup (150g) brown sugar
2 teaspoons pure vanilla extract
2 cups (500 mL) heavy cream

1. While the cream cheese is still in the foil wrapper, use your hands to soften it for a few minutes (The idea is to get it soft while it’s still cold). In an electric mixer fitted with the paddle attachment, cream together cream cheese, sugar, and vanilla until the sugar dissolves (test it by rubbing a small amount between your fingers—you shouldn’t feel any sugar granules)—about 2-3 minutes.

2. Switch to the whisk attachment, and with the mixer on low, pour in a small amount of cream. Whisk until it is incorporated. Stop the mixer and scrape down the sides and bottom of the bowl to be sure everything is getting mixed in. Add a little more cream, and repeat the process, until all the cream is added, and the mixture is cohesive and well-incorporated. Slowly increase the mixer to high, and whip until the frosting looks like thick whipped cream. Be careful to not over mix.

to turn the above cake into a torte:

Cut off a long even strip of cake off the side (mine was 2″ wide). Then cut the rest of the cake into even sized pieces. Stack, and frost. Snack on any pieces leftover.

Fresh Strawberries with Brown Sugar Cinnamon Dip

Fresh berries are the perfect light dessert - made even more special with this quick, flavorful dip. Serve the berries separately so that each person can dip their own berries in sour cream then the brown sugar cinnamon blend.

Makes 6 servings.

Prep Time: 10 minutes

2 packages (16 ounces each) fresh strawberries

1/2 cup packed light brown sugar

1 1/2 teaspoon McCormick® Cinnamon, Ground

1/2 cup sour cream

1/4 teaspoon McCormick® Pure Vanilla Extract

1. Wash and gently pat dry strawberries. Place on serving dish. 

2. Mix brown sugar and cinnamon in small bowl. Spoon sour cream into another small bowl. Stir in vanilla. Dip berries in sour cream, then in brown sugar/cinnamon mixture. Serve immediately.

 Health & Wellness Tip: Use reduced fat sour cream to save 14 calories and 2 grams fat per serving. 

 Serving Suggestion: Also try this dip with banana or apple chunks.

per serving

Calories: 164

Fat: 4 g

Carbohydrates: 30 g

Cholesterol: 13 mg

Sodium: 15 mg

Fiber: 3 g

Protein: 2 g