I made a batch of dulce de leche brownies last week for my humor writing class (it was my turn to bring snacks), but the recipe only calls for about half of the can. Which meant there was some leftover. Which meant I was left vulnerable. So I put the leftovers in a jar and locked it away into the refrigerator, hoping to forget about it for a while. But… Why would I want to forget about dulce de leche? How could I lock it away instead of celebrate it’s existence?… it’s rich, creamy, caramel-y existence?
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Tagged as: brown butter, cake, dulce de leche, fall, nablopomo, pumpkin
Please note: this post contains obscene butter usage.*
I’ve been thinking a lot about butter lately. Not in terms of health concerns or anything like that. The thing that has held my focus the most is simple yet perplexing to me… there can never seem to be too much butter in something. No, I’m not running for president of the Paula Deen fan club or anything like that (even if we are from the same hometown). But… can you think of anything that a little butter does not make better? Cooking mushrooms? butter. Radishes? butter. Pancakes? butter. Toast? butter. What are brownies without butter?… Have you ever put butter on a biscuit? How about a muffin? But… why would you do that? I mean, they are made with a reasonable amount of butter already. And yet, it isn’t wrong. It is oh so right. Right? (or am I the only one who butters her biscuits?). Anyway, this is what has been running through my head lately.
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Tagged as: brown butter, cake, gourmet
