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Brown Butter White Chocolate & Cinnamon Chip Cookies Recipe

1 · · 6 Comments

// Brown Butter White & Cinnamon Chip Cookies Recipe //
 
Thanks again Heather for having me!
 
When September arrived a few weeks ago, I absolutely loved knowing my nieces, nephews, and dear little friends were starting up school again. This time of year is so nostalgic for me. It's hard to beat the thought of freshly baked cookies ready at home for our hard-working school kids, right? My little ones aren't quite there yet, but before I know it I'll be sending them off to school, and I hope they'll enjoy coming home to a sweet treat every once in a while.
 
I recently discovered Hershey's Cinnamon Chips (I've only been able to find them at Walmart) and wanted to try them in cookies. Brown butter anything is a winner in my book, so I looked up my favorite brown butter cookie recipe found here and adjusted the recipe a bit. They have a delicious nutty flavor, rich with the white chocolate, and the cinnamon chips add a wonderful fall flavor. I think they'd be a great after school snack, for kids and parents!
 
 
 
 
 
BROWN BUTTER WHITE CHOCOLATE & CINNAMON CHIP COOKIES
{Adapted from Ambitious Kitchen's Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies}
 
2 1/4 cups all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoons of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoon vanilla extract
1 tablespoon plain greek yogurt or sour cream
2/3 cup white chocolate chips
2/3 cup cinnamon chips
 
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and give off a nutty aroma–smelling heavenly. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
 
With an electric mixer (I used my kitchen aid with the paddle attachment), mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all the chocolate chips.
 
Chill your dough in a covered container for about 2 hours in the refrigerator. Just before the dough is done being chilled, preheat the oven to 350 degrees F. Scoop balls of dough (about 2 tablespoons) onto a lined baking sheet. Bake for 9 minutes (a little more or less depending on your oven). They will look a bit underdone in the middle, but will continue to cook once out of the oven. Let cookies sit on baking sheet for a minute or two, then remove them and let them fully cool on a wire rack. Or, if you're like us you'll enjoy one or two straight off the pan, being sure to "blow blow blow" as my little boy would say. 😉 Repeat with remaining dough and enjoy!!
 
xo,
Haley
 
And here are a few recipes and projects that make my autumn-loving heart all sorts of happy:
Roasted Peach & Strawberry Buttermilk Ice Cream
Festive Mantel with Silhouettes and a DIY Halloween Photo Banner
To Die For Blueberry Muffins
 

Pumpkin Pound Cake Recipe

493 · · 43 Comments

Pumpkin Pound Cake Recipe // Show of hands, who here is so ready for fall baking? I have been itching to try out the collection of pumpkin recipes that have been piling up on my counter, and what better time then now?

Pumpkin Pound Cake

I dug through my box of random clippings and came out with one from Taste of Home that sounded too good to be true. Pumpkin pound cake… in a bundt pan.

I’ve had a bundt pan for years but it has sat in the back of my cupboard (in the original plastic) since day one, unused. I was a little ashamed and figured this would be the perfect reason to bust it out.

There is no better way to break in a new pan then with a pumpkin recipe!

Ingredients for Pumpkin Pound Cake

2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon Cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 can (15 ounces) solid-pack pumpkin

Directions

Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.

If you were looking for your home to smell like fall, you’ve found the right recipe. My entire house smelled like pumpkin pie for days after I pulled this out of the oven. I topped it with a simple maple glaze, but it’s flavors stand on their own.

This is a great one to share with friends. Especially if you are home alone and might eat the entire thing all on your own (don’t judge).

You could even try making them in mini bread pans for a fun neighbor gift! Thanks Heather for letting me come by again!

Here are some more fabulous recipes from One Sweet Appetite

one sweet appetite

 

The Perfect Strawberry Cupcake Recipe

6 · · 20 Comments

Strawberry Cupcake Recipe by Creative Team Member Jesseca from One Sweet Appetite // I have been on the hunt for the perfect fresh strawberry cupcake for years. It seems like almost every one I try has turned out dense, sunken, or dry. Luckily I never gave up and found a recipe that was intriguing enough for me to give it another try! These little cakes are to DIE for amazing. Light, moist, and full of strawberry flavor. I think the secret is keeping your berries diced nice and small. It spreads them out and keeps t hem from sinking to the bottom of the cake. strawberry-cupcakes-baked Strawberry Cupcakes 2-3/4 C. flour 1 Tbsp. cornstarch 1 Tbsp. baking powder 1 tsp. salt 1 C. butter, at room temperature 2-1/4 C. sugar 1-1/2 tsp. pure vanilla extract 3 large eggs plus 1 large egg white 1 cup buttermilk 2½ cups finely diced strawberries Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl. Set aside. Cream together the butter and sugar. Add your vanilla and eggs + white, one at a time. Mix until fully incorporated. Slowly stir in the flour mixture and buttermilk. Fold in the strawberries. Fill each cup 3/4 full with batter. Bake for 25 minutes, or until a toothpick comes out clean. Cool completely then top with your favorite frosting! strawberr-cupcakes-unfrosted Super simple, and delicious! I topped mine with a Strawberry Swiss Meringue Buttercream that is out of this world amazing! The flavor of the cake combined with the silky frosting is perfection. Great for a sweet snack on these warm summer nights. cupcakes-strawberries The great thing about this recipe is how easily you can change the flavor! Substitute the strawberries for blueberries, raspberries, or blackberries!

Here are some more fabulous recipes created by Jesseca…

one sweet appetite

chicken, corn tomato pasta salad, easy stuffed peppers, tom + chee inpsired grilled cheese

Chocolate Biscoff Buttercream Cupcakes

5 · · 19 Comments

This post is brought to you by Biscoff Spread // Have you “Spread the Love” yet? You know, the spread that has taken the nation by storm… Biscoff Spread.  I have dipped my toe in the Biscoff pool a couple of times and today I’m sharing my Chocolate Biscoff Cupcakes along with sharing about the Biscoff Spread the Love Challenge. All you have to do is share your photos of how you use Biscoff. You could win a trip to Belgium to the Biscoff factory, cash prizes or a years worth of Biscoff!!

Chocolate Biscoff Cupcakes from WhipperBerry

What is Biscoff? Well, if you’ve ever flown on a commercial airline within the last 20 years you may have had a Lotus Biscoff cookie as a in-flight treat.  They are a tasty cookie created in Belgium, and in Europe they are called Lotus Speculoos cookies.

 

Lotus Cookies from WhipperBerry

 

Back in 2007 a culinary enthusiast brought their Speculoos creation to a Belgium reality television show, not unlike our Shark Tank here in the U.S. and pitched an idea for turning the Speculoos cookies into a spread. The folks at Lotus LOVED the idea and that is how Biscoff Spread was born. Within 3 hours of it’s first release, the Biscoff spread sold out and it has become an overnight sensation all over the world!! Click here to find out where you can buy Biscoff.

 

Baking with Biscoff and WhipperBerry

 

All Biscoff products are made with all-natural ingredients and are preservative-free. They are free of trans fat and cholesterol and made without genetically modified ingredients or artificial colors. They are Vegan and also do not contain nuts. 

 

You can enjoy Biscoff in many ways, on toast, with apple slices, in a sandwich or in all kinds of sweet goodies. About a year ago, I created a Biscoff Crepe Raspberry Cake that was truly a show stopper. 

 

Raspberry-and-Biscoff-Crepe-Cake-copy

 

When I was developing that recipe I created my Biscoff buttercream recipe that is perfect for all types of desserts. This week I topped my favorite chocolate cupcakes with that amazing Biscoff buttercream and it was heaven in cupcake form. 

 

Chocolate Cupcakes with Biscoff Buttercream from WhipperBerry

Chocolate Biscoff Buttercream Cupcakes

 

Chocolate Cake:

 

1 Chocolate Cake Mix (any kind, I've used chocolate fudge, Swiss chocolate, or milk chocolate)

 

1 C Mini Chocolate Chips

 

1 cup Sour Cream

 

1 Pkg. of Chocolate Pudding (small 3.5 oz. box)

 

 

Biscoff Buttercream:

 

2 sticks of unsalted butter at room temperature

 

1 cup Biscoff

 

1 tsp. vanilla extract

 

pinch of salt

 

3-4 cups of powder sugar

 

1-2 tbsp. whole milk

 

Directions

For the most amazing chocolate cake ever, prepare cake batter as directed on box, and add sour cream, pudding and chocolate chips.  Pour into cupcake liners.  Bake as directed on box (you might need to add a minute or two to the baking time because of the added ingredients).  Place on a wire rack to cool.

For the buttercream I just modified my Simple Vanilla Buttercream recipe a bit by adding the Biscoff and lowering the amount of vanilla extract.  It’s a good classic and easy buttercream recipe.

In a bowl of an electric mixer with the paddle attachment,  place softened butter and Biscoff.  Cream the two together and add vanilla extract.  Turn mixer off and add half of the powder sugar, carefully turn the mixer on low and mix the sugar in completely. Add the remaining sugar slowly until it creates a dough like consistency. Add 1 tbsp. of milk and mix on high. Check the consistency of the buttercream. If it’s too tight add more milk. Mix on high for 5-7 minutes until light and fluffy.

 

If needed store in a air tight container in the refrigerator for up to a week.  Take out of the fridge for an hour or two before you want to use it to make sure that it is at room temperature when you need it.

 

Using a jumbo closed star decorating tip with a pastry bag from Sweet Baking Supply, I iced the cupcakes with a simple swirl and then drizzled a little melted Biscoff on top. For some added flair you can break-off a piece of a Lotus Biscoff cookie and place it on top of the frosting. These cupcakes will hold up quite well as long as the temperatures aren't too hot. Refrigerate if don't plan on eating them for a bit, but make sure to bring them back up to room temperature before serving. 

 

Biscoff Cupcakes

 

Don't forget to visit the Biscoff challenge for a chance to win a fun trip or a years worth of Biscoff. You can also find fun ideas on their Pinterest Boards along with their Facebook page.