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Roasted Carrots and Sweet Potatoes with Garlic Browned Butter

This post is sponsored by Hebrew National® via Mode Media.

 

As we say hello to fall it’s hard to put the grill away and say goodbye to summer.  My Roasted Carrots with Garlic Browned Butter pair perfectly with Hebrew National® All-Beef Franks making this meal the perfect marriage of summer and fall.

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | JavaCupcake.com #FallGrilling

My kids love Hebrew National® All-Beef Franks and we’ve been enjoying them all summer long.  With fall knocking at our door,  I am getting so excited for roasting vegetables and enjoying the fresh flavors of the colder season.  As the farmers markets are winding down to a close, the deals get better and better.  Just last weekend, I was able to score these fresh picked purple, yellow and orange carrots at the Weiden Farmers Market for only €2!

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | JavaCupcake.com #FallGrilling

Seriously, how gorgeous are these carrots?  I knew I needed to include these in dinner for my family this weekend and decided to dress them up a bit with a garlic infused browned butter drizzle.

If you’ve never made browned butter you really need to try it.  It’s so simple to make and it smells amazing while it’s cooking.  Browned butter has a nutty aroma unlike any other and is so heavenly.  I’ve used brown butter in cookies, cakes and on bread, it’s really quite versatile.

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | JavaCupcake.com #FallGrilling

After the carrots roasted in the oven, I drizzled the garlic browned butter over the top of them.  Since the carrots are baked with oil on them, not much butter is needed but it definitely adds a richness to the carrots that’s unparalleled.

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | JavaCupcake.com #FallGrilling

I also cut up sweet potatoes into bite size chunks and tossed them in the same oil and spices I used for the carrots.  Combining both vegetables on the same roasting pan made these side dishes easy to prepare.

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | JavaCupcake.com #FallGrilling

So come fall when your kids are begging you for grilled hot dogs, pull out a package of Hebrew National® All-Beef Franks for the grill then roast carrots and sweet potatoes and you’ll have the best of both worlds!

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter | JavaCupcake.com #FallGrilling

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter

Roasted Carrots and Sweet Potatoes with Garlic Browned Butter

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 24 carrots with the stalks on them
  • 2 large sweet potatoes
  • oil based cooking spray
  • olive oil
  • salt/pepper
  • Italian seasoning
  • 1/2 cup unsalted butter
  • 4 garlic cloves

Instructions

  1. Preheat oven to 375 F degrees. Spray baking sheet with an oil spray or coat with oil.
  2. Cut the stalks off the carrots leaving 2 inches of the stem. Cut the larger, thicker carrots in half long ways to ensure even roasting.
  3. Peel the sweet potatoes and cut them into large chunks
  4. Lay the carrots and sweet potatoes out on the prepared baking sheet then drizzle olive oil over the top.
  5. Generously salt and pepper the carrots & potatoes then sprinkle with the Italian seasoning. There is no right or wrong amount to season the vegetables. If you don't have Italian seasoning, use dried oregano, thyme, rosemary, parsley or any other dried green herb you have in your pantry. Toss the vegetables to coat them on all sides in the oil and seasoning. Arrange the carrots & potatoes so they are flat on the pan so none are overlapping completely.
  6. Roast on the middle rack for 35-50 minutes or until tender. Flip the carrots & potatoes over after about 25 minutes. If you like a darker roast on your veggies, bump the heat up at the end to 425F for another 5-10 minutes.
  7. While the vegetables are roasting, prepare the garlic browned butter. Remove the skins from the garlic cloves and press with the back of your knife onto the cutting board until the cloves have smashed. You want to smash the cloves so that the oils release from the cloves. Give the smashed cloves a rough dice.
  8. About 10 minutes before the vegetables are done roasting prepare the garlic browned butter. In a small pan over medium-high heat, add the garlic and butter. Melt the butter in the garlic stirring gently until all the butter is melted. At this point, let the butter bubble without stirring for a few minutes until it becomes nutty in smell and it turns an amber color. NOTE: This browning of the butter happens quickly and you'll need to watch it carefully. Remove the browned butter from the heat as soon as it browns to prevent it from burning.
  9. Strain the garlic from the butter and allow it to cool slightly. Pour the garlic browned butter over the plated roasted carrots just before serving.

AuthorLogoWhat makes a Hebrew National® kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National®, visit facebook.com/hebrewnational.

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

Browned Butter Chocolate Chip Cookies

Rich and nutty browned butter paired with dark brown sugar and milk chocolate chips from Hussel Confiserie make for the perfect, same-day chocolate chip cookie!

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

Sometimes, I’m just in the mood for cookies.  Like I want them today, not tomorrow, not next week.  Today.  My favorite recipe for chocolate chip cookies require chilling the dough overnight to make the perfect chewy chocolate chip cookie.  Seriously though,  I don’t have time or patience to wait for cookie dough to set in the refrigerator overnight!

So last week, I set out to try a new chocolate chip cookie that would produce the same chewy, soft in the middle, crisp on the edges cookie that could be made in one day! In the past, same-day cookies have turned out horribly for me.  They typically run all over the cookie sheet and get too crispy or don’t spread at all.  I just can’t seem to get it right.  Yes, I’ve tried the Nestle recipe, but I just don’t love it.  It’s just kind of… bleh.  I asked on my JavaCupcake Facebook page what some of your favorite recipes for chocolate chip cookies were and was surprised to see so many recipes I’d never tried before!

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

I researched a few that stood out to me and decided to try America’s Test Kitchen Perfect Chocolate Chip Cookies.   Of course, since I’m baking them, I had to add a bit of JavaCupcake spice to the mix and used Hussel Confiserie milk chocolate chips and added a hint of nutmeg to the batter.  Yum.  And my Browned Butter Chocolate Chip Cookies were born… my new favorite!

The technique of this recipe was one I had never tried before.  It called for browning the butter and the whisking the sugars, eggs, salt and vanilla in stages allowing the sugar to really dissolve into the butter and for the mixture to become glossy, thick and cool.  Also, the dry ingredients required measuring by weight instead of volume (cups) which was a technique I had never done before in making cookies.

Jumbo Browned Butter Chocolate Chip Cookies Recipe | JavaCupcake.com

I was pleasantly surprised at how simple it was to make these cookies.  One pan, two bowls, a whisk and a spatula was all I needed.  No stand mixer or creaming of butter and sugar together were required, which was a total WIN in my book.

The size of the cookies were perfect too!  One cookie was enough to satisfy my cravings for chocolate chip cookies!

Browned Butter M&M Chocolate Chip Cookies | JavaCupcake.com

Fast forward:  This week, I QUADRUPLED this recipe, added M&M’s and made 13+ dozen cookies for a group of 150 soldiers!  The picture above is a collage of the Facebook & Instagram pictures I posted here, here & here. I was speaking to the soldiers my husband works with about a BBQ our Family Readiness Group is hosting for them and knew that I couldn’t come empty handed! So I made them this recipe for cookies and almost EVERY soldier said WOW or OMG or Woah that’s the best cookie I’ve ever had.  So… if that isn’t a rave review for these cookies…. I don’t know what would be!  150 soldiers can’t be wrong!

Enjoy!

Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 8 3/4oz all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 14 Tbsp unsalted butter
  • 3 1/2oz granulated sugar
  • 5 1/4oz dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cups milk chocolate baking chips

Instructions

  1. Preheat oven to 375F degrees and place the baking rack in the center of the oven. Line three baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda and nutmeg. Set aside.
  3. In another small bowl, measure the sugars. Add the salt and whisk together. Set aside.
  4. In a large pan over medium-high heat, melt 10 Tbsp of the butter. Cook the butter, stirring constantly, until it browns and smells nutty. Remove from heat immediately and pour into a large heat-safe bowl. Add the remaining 4 Tbsp of butter and stir until melted.
  5. Add the sugars to the browned butter and whisk until smooth, about 30 seconds. Add the eggs and whisk another 30 seconds to combine.
  6. Let the mixture stand for 3 minutes then whisk for 30 seconds. Repeat this process a total of three times.
  7. Pour the flour mixture into the bowl and using a rubber spatula, stir until just combined.
  8. Add the chocolate chips and stir until incorporated. Press down on the dough to ensure that no flour pockets remain in the dough.
  9. Divide dough into 18 balls. Place 6 balls of dough onto each prepared baking sheet, at least 2 inches apart.
  10. Bake one sheet of dough at a time for 10-12 minutes, rotating the pan half way though baking.
  11. Allow the cookies to cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.
  12. Store in an air tight container for up to a week... that's if they last that long!

Caramel Stuffed Snickerdoodles with Browned Butter

Caramel Stuffed Browned Butter Snickerdoodles by JavaCupcake.com

I love nothing more than a good cookie.  I mean seriously… chewy cookies that are just a little crisp around the edges… TO DIE FOR.  These cookies, however, I may even kill for.  (Well no, I won’t kill – but you get the idea).  These chewy snickerdoodles are stuffed with caramel and made with a perfectly nutty browned butter.

Yah… you read that right.  Browned butter AND caramel in the SAME snickerdoodle!  I was inspired to make these cookies by Two Peas and their Pod who made a similar cookie not too long ago.  I did make a batch that had the seasalt on top, but I wasn’t a huge fan of it with these cookies, so I omitted it for the rest.

Want a cookie to knock your socks off?  These Caramel Stuffed Browned Butter Snickerdoodles will do just that!

Enjoy!

Caramel Stuffed Browned Butter Snickerdoodles by JavaCupcake.com

Caramel Stuffed Browned Butter Snickerdoodles

Yield: 2 dozen cookies
Prep Time: 8 hours
Cook Time: 9 minutes
Total Time: 8 hours 9 minutes

Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/2 tsp cinnamon
  • 1/2 tspsalt
  • 1 cup unsalted butter, sliced
  • 1 1/3 cup dark brown sugar, lightly packed
  • 1/4 cup + 2Tbsp sugar
  • 1 large egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 Tbsp sour cream
  • Kraft Caramel squares, cut in half
  • 1/4 cup sugar, for rolling
  • 2 tsp cinnamon, for rolling

Instructions

  1. Heat a pan over medium heat. Add the sliced butter and whisk until melted. Continue to whisk as the butter begins to cook. As it browns it will start to foam and will have a nutty aroma. Pay careful attention not to burn the butter, it can turn quickly. Remove from the heat and allow to cool.
  2. While the butter is cooling, whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a medium bowl.
  3. Once the butter has cooled, cream it with the brown sugar in the bowl of your stand mixer until smooth.
  4. Add the eggs one at a time and beat will after each addition. Mix in the vanilla and sour cream and mix until combined.
  5. Add in the dry ingredients and mix until just combined.
  6. Cover the dough and chill for at least 8 hours or overnight.
  7. When ready to bake, preheat the oven to 350 F degrees and line your cookie sheet with parchment paper. In a small bowl, combine the 1/4 cup sugar and cinnamon.
  8. Using at least 2 Tbsp of dough, work the dough in your hands until pliable. Roll the dough into a rough ball and then flatten it on your work surface. Press your thumb into the center of the flattened dough to create a well for the caramel.
  9. Place 1/2 a square of caramel into the well and then fold the sides of dough around the caramel. Use your hands to shape the dough into a ball. Roll it in your hands to smooth out the surface and make it round.
  10. Toss the dough ball in the cinnamon/sugar mixture and place on the prepared cookie sheet.
  11. Bake for 8-10 minutes. Allow cookies to cool on the pan for 3-4 minutes before removing to a wire rack to cool completely.
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