you are a beautiful cupcake in a world full of muffins
Well, Christmas is but 2 days away and 2013 is coming to a close, but that doesn’t mean there isn’t some fun to be had before the bright, shiny ball drops from the sky! I was recently given the honor of being nominated for the blog of the year award by another blog I loyally read, My Year of Cupcakes!
If you know me at all, you know I love Christmas. If you don’t know me, you will learn quickly that I love Christmas. I love decorating for Christmas; I love Christmas smells; I love baking for Christmas; I love Christmas music; I love the general feeling of joy and warmth I have all season long. I love Christmas. For me, Christmas is the happiest time of the year. End of story. Read more…
Last Tuesday, Christian texts me at around 2pm and says, “Can you bake something tonight for my class tomorrow? I told my professor I would bring in baked goods for this thing we are having.” Now, I felt a little like a mom being solicited by her five-year-old son for goodies to bring to class for show-n-tell, but, being the wonderful girlfriend I am – and eager baker – I agreed. *Sigh*. I immediately set off on my next task of choosing a recipe. After coming up with several chocolaty delicious options, I asked Christian which he would prefer. He responded by asking if I could make something a little more seasonal.
Sorry for the delay in posting! Between Thanksgiving travels and work travels, I’ve been very preoccupied for the past week! But enough excuses. Without further ado, my next lesson…
Today’s lesson is in browning butter. Many recipes call for browned butter, but, what does that mean, and, more importantly, why should I take the extra time to brown my butter?
The browning of butter gives it an extra layer of richness and a deep nutty flavor you simply cannot achieve without browning. It is also called beurre noisette, meaning hazelnut butter, which is exactly what it tastes like. It is a step most recipes can do without, but, once you try it, why would you want to? Let’s start with the basics: What is butter?
Butter is a combination of butterfat, milk proteins, and water. It is an oil-in-water emulsion* of water and fat with milk protein solids suspended inside.