I am sharing this recipe today in honor of my blog’s 5th anniversary. It’s hard to believe that my blog is that old but some 409 posts later and I still love to do it. It’s a very gratifying and satisfying hobby that keeps me reaching to be a better cook and baker. I truly appreciate everyone who reads my blog and makes the recipes or just dreams of making them, like I often do with cooking. I love that cooking/baking is for all ages and gender and is something we can share for a life time with family and friends. Thanks everyone for being a part of my journey.
If you look closely at the the photos here you will see some little brown flecks in them, that is the brown butter. I recently made these cupcakes for a Scout auction and I wanted to make them a little more special and the idea came to me to use brown butter. Brown butter is just delicious in food, I can only tell you how it makes a difference but until you give it a try you don’t really get it. A good friend of mine last year tried browned butter in one of her veggie pasta dishes and she had to text me right away and tell me I was right, browned butter makes the difference! It adds this nutty flavor that can’t be described and a richness that has you wanting more. If you are a peanut butter lover then this frosting is awesome but even better with brown butter instead of regular.
I never grew up eating much peanut butter but it has grown on me over the years and peanut butter is one of my cravings now. Who doesn’t like chocolate and peanut butter together? Whoever came up with that combination was genius, and it was a match made in heaven. Naturally this brown butter peanut butter frosting goes perfectly with dark chocolate cupcakes. I cheated on my favorite homemade cupcakes and used a box mix for these, sometimes time is of the essence. When I do cheat I always try to use buttermilk in the cake box recipe instead of water for the liquid, and I always pair the box mix with homemade frosting so it taste homemade. Most people can’t tell the difference between box mix and homemade but seasoned bakers can. For theses cupcakes I used my extra large muffin pan and liners, it yielded 9 large cupcakes. I ended up with just a little frosting left over, enough to eat by itself. If you plan to make these you can use a regular muffin pan and the frosting should give you enough to frost all of them since the surface area is much smaller than a large cupcake. I highly recommend this frosting for chocolate cupcakes or a cake, you will be pleasantly surprised at how wonderful it turns out. Happy Baking!
Brown butter Peanut butter frosted Chocolate cupcakes
1/2 cup browned butter
1 cup creamy peanut butter (I used honey roasted)
3 cups powdered sugar
1 tsp. vanilla
1/3 – 1/2 cup half and half
dash of salt
Mini baking Reese’s pieces for garnish
Step 1: Get a small saucepan and put the butter in, cook on medium-low heat stirring often until the butter begins to smell nutty and look brown with bits on the bottom of pan. Turn off heat and take pan off burner, let cool to room temperature.
Step 2: In a large mixing bowl add the butter, peanut butter and vanilla and cream together, then add half the powered sugar and half the half & half and beat well. Add the remaining sugar and liquid and beat until soft and fluffy. Frost cake or cupcakes with knife or by using a pastry bag with star tip. Store any remaining frosting in air tight container in the refrigerator.
Homemade pizza dough + homemade Alfredo sauce + juicy ripe tomatoes and herbs + bacon = Mmm…homemade pizza-licious:)
I know your thinking that’s way to much work for a few minutes of “pizza pleasure”, on the contrary its really not as much work as you think. If you have a bread machine your half done. Now throw on some butter and cream to simmer, add some paramesan cheese and in less than 20 min. your sauce is done.
- Now slice a tomato, chop a few herbs and open some real bacon bits(or cook the bacon slices).
- When the dough is done rising roll it out and slather your sauce on-
- Load on your toppings preheat your oven to 425 degrees Fahrenheit and toss that bad boy in.
I told you it was easy to do~ now open wide and take a bite!
Mmmm….Convinced yet? You wont’ regret it unless… well, you eat the whole pizza by yourself.
Now that your salavating here are the recipes you need to get cookin!
Alfredo Tomato & Bacon Pizza
2 cups all purpose flour
1 T. wheat germ
3/4 cup water
2 T. olive oil
2 T. honey or agave syrup
1 tsp salt
2 tsp. yeast
Step 1: If using a bread machine put all ingredients into the bread pan and start the dough cycle and wait until it beeps 🙂
Step 2: If not using a bread machine, warm the water up until hot to the touch but not boiling. To the water add oil and honey and stir.
Step 3: Add flour, yeast and salt in medium size bowl. Pour wet ingredients into the dry and mix well. Knead dough about 5 min. Cover bowl with plastic wrap or tea towel set in warm place and let rise until double in size.
Step 4: When dough has risen long enough turn out onto a floured surface and shape into a ball. Roll ball our into about a 11 inch. circle. With a fork prick the dough evenly all over so you won’t have bubbles when baking.
(courtesy of yumly.com)
1/4 cup butter
1 T. cream cheese
1 tsp. garlic powder
1 cup of whipping cream
1/3 cup parasean cheese
Step 1: In a small sauce pan over medium heat whisk a small portion of cream and cream cheese together until creamy, then whisk in the remainder of the cream.
Step 2: Add garlic powder and salt and pepper to taste. Cook on medium low and let simmer until it gets thicker and reducing. After about 20 minutes take off heat, then add fresh grated Parmesan cheese stir well and let cool.
1-2 fresh tomatoes depending on the size, sliced.
Fresh basil and flat leaf parsley about 2 tablespoons
1 cup of mozzarella cheese
cooked chopped bacon or already cooked real bits,to your liking
Step 1: Sauce goes on the pizza first (I did not use all the sauce) then cheese, then the rest of the toppings.
Step 2: Pre-heat oven to 425 degrees, put pizza in middle or on a lower rack and bake until the crust is lightly browned about 15 min.
Soup sometimes seems the best answer to a long day, so when the temperatures dip this cozy up with a loved one and share a hot bowl of potato cheese soup. This recipe is easy and fast but taste as though you’ve been slaving away for hours.
Potato Cheese Soup
3 cups peeled and dice potatoes
1/2 cup carrots chopped
1/2 cup chopped celery
1/4 cup of chopped onions
1 tsp. dried parsley or fresh
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon
1 cup water
1 1/2 cup milk
1/2 lb. of processed cheese cubed (I use Velveeta brand)
4 slices of thick bacon cooked and crumbled
sliced green onions
Step 1: Cook first 9 ingredients in a large pot until vegetables are soft (about 10 min.)
Step 2: Blend together milk and flour in small bowl. Add milk mixture to the vegetables stirring constantly until soup thickens. When soup is thickened add the cheese. Stir until cheese is melted.
Serve soup with a garnish of crumbled bacon and green onions.
This post is linked to: Tuedays at the Table