Tag Archives: brown butter

Banana & Creme Cupcakes With Cookie Butter Frosting

21 Feb

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Not only is the title of these cupcakes a mouthful but, so will be your first bite! These are a must make!

First things first though. You might be asking me what is cookie butter or more commonly known as Biscoff. Oh, wait what’s that you say??

You all know what this stuff is?! WHAT!

I guess I’m showing up late to this party of cookie butter and Biscoff once again. I just thought it would be better late then never to jump on this “food posting band wagon” like the rest of the food bloggers out there.

If you’re anything like me though, you might need some ideas to get the ball rolling on how to use this yummy stuff.

To be quite honest, I didn’t even know what cookie butter was until I bought my first jar from Trader Joes. After my first tasting, I wasn’t quite sure what to do with it. You automatically compare it to peanut butter because of the color and it’s in the traditional peanut butter jar. It wasn’t until I started to do some searching from other food blogs that I realized I’m a little behind with this product.

Check out this recipe from another blogger, then this recipe and then one more.

But, hold up! It’s not peanut butter! It will never be peanut butter!
I’m using the voice Julia Robert uses in My Best Friends Wedding when she was explaining to Kimmy, “You’re NEVER…GONNA…BE…JELL-O!” Gosh, I still can’t stand “Kimmy” till this day!

I’m starting a movement right now, MAKE A “MY BEST FRIENDS WEDDING 2” we all know that it would be a box office hit! I love this movie, I’ve watch it a hundred million times. Each time I watch it I always think that Jules will finally whisper the words Michael needs to hear as they were going under the bridge. I’ve actually caught myself whispering shouting to the tv telling Jules, “SAY IT, SAAAAAAY IIIITTTTTT! TELLLLLL HIMMMM!”

Then I cry. Because she never does. Maybe the next time I watch it she will. Denial…..I know.

Back to the cupcake. Sorry, I get emotionally attached to that movie. THEY BELONG TOGETHER!

Ok, ok, ok, cupcake. Yah, make this cupcake it’s good. Sorry I’m upset.

But, this cupcake makes me happy again! Start with the wet ingredients and then gently fold in the dry ingredients. Fold; don’t over mix!

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Fill the cupcake liners about half full.

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Bake until the cake tester (toothpick) comes out clean. Don’t over bake!

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Let the cupcakes cool to room temp. Now, this is where I cut some corners. I used canned vanilla pudding for my filling. a.k.a, creme. Max filled them for me.

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Then here comes the glorious frosting! I started by browning my butter first. The brown butter complimented the cookie butter so well!

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I added 1/4 cup of cookie butter into the frosting.

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Topped with a Biscoff cookie and these are complete. Now, shovel it in your face!

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Banana & Creme Cupcakes With Cookie Butter Frosting

Cake Batter:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt

Filling:

1 15oz can Vanilla pudding (I used Thank You brand)

Brown Butter Frosting:

1/2 c. butter
4 c. powdered sugar
1/4 cup cookie butter or Biscoff
1-1/2 tsp. vanilla extract
1/2 teaspoon ground cinnamon
3 tbsp. milk

Heat oven to 375F. Line your cupcake pan with cute cupcake liners. Set aside.

In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract.

In a separate bowl sift together the flour, baking soda and salt. Gently mix with the wet ingredients. Don’t over mix. Just until the dry is moistened.

Bake for 12-15 minutes. Or until a toothpick come out clean.

Let cupcakes cool to room temp and then fill with the pudding. Top with frosting.

Frosting:

Heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately!

In a large mixing bowl with the whisk attachment add; powdered sugar, cookie butter, vanilla, cinnamon, cooled brown butter, milk and salt. Whip until smooth and it is the desired consistency of frosting you would like. Spread or pipe onto the filled cupcakes.

Try these….”don’t let this moment pass you by..” (Another quote from My Best Friends Wedding) sorry that’s cheesy. :/

Recipe adapted from: The Girl Who Ate Everything

*Side note: I’m working on getting printable recipes for you! Be patient with me, I’m not very tech savvy!

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Lovin’ Me Some Sheet-cake!

16 Oct

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White Texas sheet cake, my new love. I have made this cake 3 times in the last 2 weeks. That could be either disgusting to some people or totally understandable to some people. I’m obsessed with sheet cake all kinds of sheet cake, strawberry, pineapple, peanut-butter, white, chocolate and my new creation….drum roll please…..Cornmeal sheet cake with Brown Butter Pecan Frosting. Yup, that is what I said.

Cornmeal or you might call it polenta, is one of my favorite foods. I love that it isn’t only a comfort food but how versatile it is. It can be savory, sweet, fried, grilled, baked and even eaten as a hot cereal my family liked to call “cornmeal mush” my dad & mother would make it for us girls in the morning.
It can also be added into ingredients and make an ordinary dish into something extraordinary! For example: My ALL TIME FAVORITE DISH is at Zingerman’s Roadhouse in Ann Arbor….THE BITS & GRITS WAFFLE! Seriously besides my mothers home cooking I think this is the best culinary creation on the planet! Hands down! There is nothing better! The only thing that would make this better is if Zingermans would make it all day instead of shutting off the waffle iron at 10am. 2pm on Sundays. This has the creamy goodness of the grits folded into the batter then topped with a white sharp cheddar cheese. The cheese gets stuck to the waffle iron to give that crispy cooked cheese taste. And then there is the “bits” this is crumbled bacon. Yup, bacon. Then, this savory/sweet batter is ladled into the waffle iron and baked until it is golden brown then sprinkled with more crumbled bacon and white sharp cheddar cheese. Drizzle it with hot REAL maple syrup and you have the most divine waffle you have ever let your taste buds experience. Creamy from the corn grits, tangy salty from the cheddar, smoky from the bacon and sweet from the syrup. My mouth is watering right now……drool.

I took a picture for you all the last time I was there. I knew it would come in handy. I will be honest I order my waffle without the bits or I have them put the bacon on the side. But the last time I went to the Roadhouse I went with Nellie, she ordered it “as is” and of course I dived my fork right in as if I own all waffles that come out of that kitchen! It’s even better with the bacon, so I don’t recommend on trying to save the calories. Indulge!

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Ok, back to my newest creation, Cornmeal Sheet-Cake. Sorry, I get a little giddy thinking about that waffle. The first step is melting the butter and bring the milk & water to light boil. Add cornmeal.

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20121016-150700.jpgWhisk vigorously to prevent any lumps

20121016-150852.jpgIn a small bowl or measuring cup add the eggs lightly beaten, buttermilk, vanilla

20121016-151234.jpgSift together the dry ingredients, add the egg mixture

20121016-151434.jpgAdd the hot buttery cornmeal

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20121016-151750.jpgPour the batter into a greased jelly roll pan 15×13

20121016-152151.jpgWhile the cake is baking start the frosting. Brown the butter over medium heat. Browning butter brings a nutty flavor that complements this cake perfectly

20121016-152448.jpgAdd the coconut, pecans, brown sugar & heavy cream

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20121016-152834.jpgDissolve the brown sugar, add the vanilla, additional cream and salt

20121016-153120.jpgAdd to powdered sugar, add more cream or milk if it is too thick. I added about two more tablespoons of milk

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20121016-153426.jpgSpread on top of the hot cake. The heat from the cake will help the frosting to spread

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20121016-153631.jpgCool completely or if you can’t hold yourself back dive right on in, chances are you will make it again soon!

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Cornmeal Sheet-cake with Brown Butter Frosting

1 cup water
1/2 cup milk
2 sticks of butter
1/2 cup cornmeal
2 cups granulated sugar
2 cups all purpose flour
1 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla

Preheat oven to 375. Grease your jelly roll pan, set aside.
Melt the butter in a saucepan with the milk and water. Once it comes to a soft boil add the cornmeal. Whisk really well to prevent any clumps and lumps. Keep it smooth. Once this is smooth keep on the stove on your lowest setting of heat while your preparing the rest.
Sift together the sugar, flour, baking soda and salt in a large mixing bowl. In a small mixing bowl add the eggs, buttermilk and vanilla. Add to the dry ingredients. Pour in the hot prepared cornmeal mixture while mixer is on low. Scrape down the side and mix thoroughly. Pour into prepared jelly roll pan. Bake for 20-25 minutes. Start frosting.

Brown Butter Frosting (coconut and pecans)

1 stick of butter
1 cup coconut flakes
1 cup chopped pecans
1/2 cup plus 2 tablespoons heavy whipping cream
1/2 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
4 cups powdered sugar

Melt the butter over medium heat. Bring to a boil. Keep swirling the pan. When the butter fat is about turn brown it will begin to do a foamy bubble. Remove from heat. The butter will continue to brown even when removed from the heat. Then add the coconut, pecans, brown sugar and 1/2 cup heavy cream. Place back on the heat and bring to a boil for 5 minutes. Pour over the powdered sugar, add the vanilla, 2 tablespoons heavy cream and salt. Mix until well blended. If the frosting is too thick or crumbly add more heavy cream or you can use milk until you have your desired consistency. Pour over hot cake and spread evenly.

*serving suggestion: drizzle with caramel and a scoop of butter pecan ice cream. Yum-0!

Recipe created by Tahnycooks and published on Tahnycooks blog first!