Toss the diced peaches with the 1 tbs. dark brown sugar, 1 tbs. maple syrup, and 1 tsp. vanilla extract. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar together. Scrape the bowl, then add the eggs and beat to combine.
In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, and flour. Add the flour and milk in two alternating additions, scraping the bowl after each addition. Add the peaches and the liquid from the peaches and mix until just combined.
Pour the batter into a greased 9×13 baking dish and bake for 25-30 minutes until an inserted toothpick comes out clean. Co completely before glazing.
For the Glaze
In a saucepan, melt the butter over medium heat. Continue cooking the butter, allowing it to start browning. The butter will start to foam and smell nutty. Stir frequently, as the butter can easily burn. Add the milk, the remove from heat. Stir in the vanilla extract and maple syrup. Stir in the powdered sugar gradually to make a thick glaze. Pour over the cooled cake.
These cookies are loaded with goodies: brown butter, three kinds of chocolate, toffee, and tart dried cherries.
1/2 c. salted butter, browned
1/2 c. dark brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1 tbs. milk powder
1 tsp. kosher salt
1 tsp. baking soda
2 c. all-purpose flour
1/2 c. toffee bits
1/2 c. tart dried cherries
3/4 c. milk chocolate, chopped
3/4 c. dark chocolate, chopped
1/4 c. white chocolate, chopped
Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough
In a pan over medium heat, melt the butter, stirring frequently as the butter begins to brown. Remove from heat and allow to cool completely.
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and dark brown sugar together. Scrape the bowl, then add the eggs and vanilla extract and mix to combine.
In a bowl, sift together the milk powder, salt, baking powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl well after each addition. Fold in the toffee, cherries, and chocolate.
Scoop the dough onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the edges.
These krispy treats are warm and toasty thanks to the brown butter.
1/2 c. salted butter
12 oz. marshmallows
1/4 tsp. kosher salt
1 tsp. vanilla extract
1/2 c. chopped, unsalted cashews
1/2 c. toffee bits
8 c. rice cereal
Yields Approximately 24 bars
Grease a 9×13 pan and set aside.
In a large pot, melt the butter over medium heat. Continue cooking the butter, it will start to foam and smell toasted. Once the butter is a light nutty brown, turn down heat and add the marshmallows, salt, and the vanilla extract. Continue to stir constantly until the marshmallows are almost completely melted. Remove from heat. Add the cashews, toffee bits, and rice cereal and mix to fully combine.
Pour the mixture into the prepared pan. Smooth the top and allow to cool before cutting into bars.
These shortbread bars are toasty from the brown butter and lightly sweet.
1 c. salted butter 3/4 c. light brown sugar, packed 1 tsp. vanilla extract 2 c. All-Purpose flour 1/3 c. cornstarch 1/2 tsp. Kosher salt 1/2 tsp. ground nutmeg 1/2 c. Mizithra cheese, shredded 1 tbs. turbinado sugar 1/4 tsp. Kosher salt
Yields Approximately 16 bars.
To Make Brown Butter
In a light-colored pan, melt the butter over medium heat. Give the butter an occasional stir. The butter will start to bubble and foam. Once this happens, start stirring more frequently.
The butter will start to darken and begin to smell nutty. Once the butter reaches the desired color, remove from heat and pour butter into a heat-safe container and allow to cool to room temperature. I poured my butter into the mixing bowl I planned to make the shortbread with.
To Make the Shortbread
Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, beat the butter and brown sugar together until combined and the mixture is slightly lighter in color. Add vanilla extract and mix to combine. Scrape the bowl. In another small bowl, stir together the flour, cornstarch, 1/2 tsp. kosher salt, and the ground nutmeg. Add flour mixture to the bowl in two additions, scraping the bowl after each addition. Add the Mizithra cheese and mix until just combined.
Press the dough into a greased 9×13 pan. Dock the dough with a fork. Sprinkle the turbinado sugar and the 1/4 tsp. kosher salt over the dough. Bake for 24-27 minutes until golden brown. If the shortbread starts to get dark, cover it with some aluminum foil. Let shortbread cool before cutting and removing from the pan as the bars are soft and crumbly when warm.