Pumpkin Pierogies with Brown Butter and Crispy Sage.

These pumpkin pierogies are the perfect bite of fall. If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! And it has […]

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

These pumpkin pierogies are the perfect bite of fall.

pumpkin pierogies with brown butter and crispy sage

If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! (more…)

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

Apple Cinnamon Rolls

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnam…

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnamon rolls are the BEST! If you’ve mad them, you know. And if you haven’t read…

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Brown Butter Iced Pumpkin Cookies.

I’m breaking all the rules with these pumpkin cookies! It’s probably been close to a decade since I shared a pumpkin recipe before the *actual* start of fall. I usually like to wait until at least the day after, but hey, it’s 2020 and all bets are off right now. I almost apologized. But! At […]

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I’m breaking all the rules with these pumpkin cookies!

brown butter iced pumpkin cookies

It’s probably been close to a decade since I shared a pumpkin recipe before the *actual* start of fall. I usually like to wait until at least the day after, but hey, it’s 2020 and all bets are off right now.

I almost apologized. But! At this point, I don’t even care. Give me all the things that make me feel good and cozy and comforted! 

pumpkin cookie ingredients

I’ve written about it on Tuesday Things the last few weeks but I have been craving fall because of the comfort and nostalgia it brings. Even though this year will be so so different than any other, I still find myself craving a new season and a new start. I find that the fall season seems like more of a “new start” to me than January does. Maybe that’s because I was also a lover of back to school time, but who knows.

Either way, it’s almost here and i’m ready!

pumpkin cookie dough

So what better way to prepare than iced pumpkin cookies? I want these to be the first pumpkin treat that you make this season. They are so comforting, so easy, so fluffy. The cookies are almost muffin-like and while I haven’t always loved that in the past (remember my saga of making chewy pumpkin cookies?!), sometimes, a soft pumpkin cookie sounds so good. 

Plus, they are my kids absolute favorite.

brown butter in a skillet

Especially when covered in brown butter frosting! 

Oh my gosh – this frosting. I cannot even handle it. It tastes like a butterscotch-y, almost-caramely fluffy cloud on top of the pumpkin cookie. It’s good enough to eat with a spoon. I mean, never mind. It IS good enough to eat with a spoon.

brown butter frosting

Look at those brown butter flecks!

brown butter iced pumpkin cookies

This combo is so darn good. And since the pumpkin cookies are fluffy and thicker, they last a bit longer. They don’t get stale as quick, meaning you can make them this morning and enjoy them ALLLLL weekend long.

brown butter iced pumpkin cookies

Now the other thing! While I love pumpkin, I don’t love pumpkin spice. I enjoy the spices alone, but I don’t want clove and allspice covering up a lot of my pumpkin flavor. Because of that, these cookies are not overly spiced. You might way to add more. In fact, if you love the pumpkin spice, I’m telling you to add more now. Just a half teaspoon or so. Maybe a whole teaspoon. Walk on the wild side.

brown butter iced pumpkin cookies

So… who is with me? Who wants to jump in a little early and make the best pumpkin cookie ever?!

brown butter iced pumpkin cookies

Pumpkin Cookies with Brown Butter Frosting

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Pumpkin Cookies with Brown Butter Frosting

These pumpkin cookies are fluffy and soft! Frosted with brown butter icing, they are the perfect fall treat. Everyone loves them.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 12 to 18 cookies
Author How Sweet Eats

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup loosely packed brown sugar
  • ¼ cup white sugar
  • 1/2 cup butter unsalted, softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 3 teaspoons vanilla extract

brown butter frosting

  • ½ cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, whisk together the flour, baking soda, powder, cinnamon, nutmeg and salt.
  • In the bowl of your electric mixer, beat the sugars and butter until creamy and fluffy, about 5 minutes. Beat in the pumpkin. Beat in the eggs. Beat in the vanilla extract. It may look a little curdled and that’s okay!
  • Beat in the dry ingredients until the mixture is just combined.
  • Use an ice-cream scoop (or spoon) to scoop 1.5-2 inch size scoops onto the baking sheet. I like to leave mine about 2 inches apart.
  • Bake for 13 to 17 minutes, or until the cookie is totally set, especially up top. You can even test it with a toothpick to see if it comes out clean. Let the cookies cool completely before frosting.
  • These are great made ahead of time. Store them sealed in a container or covered on a plate for a few days (if they last that long!).

brown butter frosting

  • Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool completely. It doesn’t have to turn solid (though that is fine too, you still want it at room temp), but just no longer warm.
  • Add the butter to the bowl of your electric mixer. Beat in the powdered sugar on low speed. Beat in the vanilla extract. If the mixture is too thick, beat in milk, 1 tablespoon at a time, until it’s creamy enough to spread.
  • Extras of this stay great sealed in the fridge!

Notes

slightly adapted from nestle

brown butter iced pumpkin cookies

Pair it with hot coffee. The best.

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Cinnamon Streusel Baked Apples

Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce!  I am feeling the fall vibes and that means it’s time to start baking! Fall baking is m…

Baked Apples with brown butter cinnamon streusel topping are a favorite fall dessert. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce!  I am feeling the fall vibes and that means it’s time to start baking! Fall baking is my favorite. I love pumpkin (pumpkin chocolate chip cookies, pumpkin chocolate chip…

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Brown Butter Chocolate Chip Brownie Skillet + 100 Cookies is here!

100 Cookies is out in the world today! I want to thank you so much for all your support – both in baking from the website and purchasing my books! I am sharing this Brown Butter Chocolate Chip Cookie Brownie Skillet to celebrate – it is a m…

Brownie Butter Chocolate Cookie Brownie Skillet

100 Cookies is out in the world today! I want to thank you so much for all your support – both in baking from the website and purchasing my books! I am sharing this Brown Butter Chocolate Chip Cookie Brownie Skillet to celebrate – it is a mash-up of two recipes from the new book, and although it’s rather decadent, it is also delicious.  A few book related things: *There is a giveaway going on over at Goodreads until tomorrow (August 26th)- you can win a copy of 100 Cookies on Kindle. You can enter here.  *Rick Nelson over at the Star Tribune interviewed me last week about the book – you can read that here.  *My Strawberry-Creme Fraiche Bars are up over on ChowHound.  *Heated Magazine has a few recipes from my new book up on their site, including Neapolitan cookies and Toasted Sesame Pan-Banging Cookies.  *Kate from Wood + Spoon made my Sugar Cookie Raspberry Ripple Ice Cream Sandwiches!  *Michelle from Hummingbird High made my Neapolitan Cookies.  Brown Butter Chocolate Chip Cookie Brownie Skillet This dessert could also be titled “Is this really necessary?” but after trying a bite I think you will agree that yes, it is. […]

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Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

Snickerdoodles are a classic cookie, one of my all time favorites thanks to their crisp cinnamon-sugar coating. These Brown Butter Snickerdoodles are a classic with a twist. They’re made with browned butter, which adds a rich nutty flavor to the cookie dough and make them even more addictive than the originals.

The post Brown Butter Snickerdoodles appeared first on Baking Bites.

Brown Butter Snickerdoodles

Snickerdoodles are a classic cookie, one of my all time favorites thanks to their crisp cinnamon-sugar coating. These Brown Butter Snickerdoodles are a classic with a twist. They’re made with browned butter, which adds a rich nutty flavor to the cookie dough and make them even more addictive than the originals.

To start the recipe, you’ll need to brown some butter. Place some butter in a skillet and cook over medium-low heat for about 5 minutes, or until the butter is golden brown and smells a little like toasted nuts. Remove the butter from the heat and allow it to cool to room temperature before using. It is best to transfer it to another container to cool, so that the butter doesn’t keep cooking as it cools.

The melted, browned butter is then mixed into the dough, along with a generous dose of vanilla extract to give the cookies a wonderfully rounded flavor. Browned butter and vanilla are always a good combination in my book. The cookie dough also uses a combination of cream of tartar and baking soda, a combination that tends to be traditionally used in snickerdoodles. Once the dough has come together, each ball is shaped and rolled in a cinnamon sugar mixture before being placed on a parchment-lined baking sheet to bake.

These cookies should be baked until they are just set and only very lightly browned around the edges. They will fall a bit as they cool, which will give them their signature crackly look. The cookies are ready to serve as soon as they have cooled, but will keep for a few days when stored in an airtight container.

Brown Butter Snickerdoodles
1/4 cup sugar
1 1/2 tsp ground cinnamon

1 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 tsp vanilla extract
2 2/3 cups all purpose flour
1/2 tsp salt
2 tsp cream of tartar
1 tsp baking soda

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, combine sugar and spices. Set aside.
In a medium saucepan or skillet, melt butter over medium-low heat until it starts to bubble and turn golden brown. Stir occasionally for 4-5 minutes, until butter smells nutty. Transfer to a large bowl and allow to cool to room temperature (about 10 minutes).
Once butter has cooled, stir in sugar, eggs and vanilla extract and whisk until smooth.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in reserved cinnamon sugar mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.

Makes about 3 1/2 – 4 dozen.

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Brown Butter Mushroom Pasta

Brown Butter Mushroom Pasta- A quick and easy pasta dish that comes together in a snap with mostly pantry ingredients! Mushroom fans rejoice–this is going to become your new favorite pasta! The brown butter is AMAZING! Brown Butter Pasta This Bro…

Brown Butter Mushroom Pasta- A quick and easy pasta dish that comes together in a snap with mostly pantry ingredients! Mushroom fans rejoice–this is going to become your new favorite pasta! The brown butter is AMAZING! Brown Butter Pasta This Brown Butter Mushroom Pasta takes less than 30 minutes to make. And the best part?…

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Salted Brown Butter Chocolate Chip Cookie Bars.

These chocolate chip cookie bars are GOLD.  Okay so no big deal but you have to drop what you’re doing right now and go make these. YES LIKE RIGHT NOW!! Last weekend I shared some stories of these on instagram and in my weekend post, and you guys have been blowing up my messages ever […]

The post Salted Brown Butter Chocolate Chip Cookie Bars. appeared first on How Sweet Eats.

These chocolate chip cookie bars are GOLD. 

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

Okay so no big deal but you have to drop what you’re doing right now and go make these. YES LIKE RIGHT NOW!!

brown butter

Last weekend I shared some stories of these on instagram and in my weekend post, and you guys have been blowing up my messages ever since. I knew the recipe had to get out ASAP, so here we are! I made them again (life is so hard) just to photograph and share with you this week. Because they need to make an appearance in your kitchen this weekend.

Hello saturday treat! 

brown butter

These bars are chewy and perfectly flavored. Studded with both milk chocolate and dark chocolate. Dreamy! 

brown butter chocolate chip cookie dough

The biggest and best part?

They start with two whole sticks of butter… BROWNED. Oh yes, we brown two entire sticks of butter. Seriously just throw all your candles away because this will make your house smell like absolute heaven. I no longer need to burn any home fragrance – I’m just going to brown butter when I want to impress friends and make our house smell lovely. 

chocolate chip cookie dough

There is so much brown butter in this recipe that you can taste it in the bars. Which I know sounds a little crazy, but the thing is, when cookies or bars are made with brown butter, sometimes it’s hard to taste the brown butter inside. Unless it’s a glaze or something. You get me?

This is a totally different story. These bars have the most brown buttery, almost caramely, almost butterscotch-like flavor. They are seriously the best chocolate chip bars I’ve ever made!

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

Some other exciting points:

The butter doesn’t have to be softened because we are browning it anyway.

You don’t have to use a stand mixer for this recipe! Just stir it up.

Aside from browning the butter, the recipe comes together SO quickly. If you’re really in a pinch you don’t HAVE to brown the butter, but I mean… 

The bars bake for 30 minutes then cool. You can get these made and baked within one hour. You’ll have to wait a bit for them to cool, but if you’re taking them somewhere – just take and slice once you’re there! 

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

Now here’s the other thing – I do like a thicker bar, and I went back and forth on if I should show these made in an 8×8 pan instead. The thing is, they are really rich and just SO good made in the 9×13 pan, albeit a bit thinner. They serve a crowd and you can also wrap and freeze leftovers.

If you’re really in a pinch though, you can cut the recipe in half and do an 8×8 pan.

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

My favorite part, aside from the brown butter (of course!!!) is the flaky salt on top.

OMG. It adds a little texture and crunch, and obviously a salty bite to the rich, decadent melty chocolate and caramely baked dough.

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

And see how the top layer of the bars are also thin and crisp? The texture is so good and also means everyone doesn’t have to fight for the outer edges.

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

Give me all of these bars!

I hope they appear in your kitchen ASAP. And head over to instagram, so you can see me make them on my stories today!

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

Brown Butter Chocolate Chip Cookie Bars

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Salted Brown Butter Chocolate Chip Cookie Bars

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people +
Author How Sweet Eats

Ingredients

  • 1 cup unsalted butter
  • 1 1/2 cups light brown sugar, loosely packed
  • 2 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips
  • maldon flaked salt, for topping

Instructions

  • Preheat the oven to 350 degrees F. Have a 9x13 inch baking dish out.
  • In a small bowl, whisk together the flour, baking soda and salt.
  • Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool slightly. Take a pastry brush and brush a bit of the butter all over the bottom and sides of the 9x13 inch dish.
  • Place the brown sugar in a large bowl. Pour in the brown butter and mix until combined combined and smooth - the sugar will somewhat dissolve. Add the eggs one at a time, stirring immediately after so they don’t cook if the butter is still warm. Stir in the vanilla extract.
  • Use a wooden spoon to stir in the dry ingredients until they are almost combined. Stir in the chocolate chips until they are evenly dispersed.
  • Press the mixture into the buttered dish. Bake for 30 to 35 minutes, or until the top is golden brown and set in the center. Remove the dish and immediately sprinkle the top with flaked salt. Let cool completely before slicing into squares.

Notes

slightly adapted from food network

These brown butter chocolate chip cookie bars are chewy, chocolately and sprinkled with flaky salt. What else do you need in life?!

Life is made.

The post Salted Brown Butter Chocolate Chip Cookie Bars. appeared first on How Sweet Eats.

Curried Tomato Tortellini Soup with Brown Butter Garlic Toast.

Curried tomato tortellini soup coming right up! I love a little bit of alliteration for dinner, after all.  Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one. But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, […]

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Curried tomato tortellini soup coming right up!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

I love a little bit of alliteration for dinner, after all. 

cheese tortellini

Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one.

But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, okay, I guess you COULD. But it would be… grilled cheese against pasta and I just don’t know. 

This is a soup you make to toss cheese tortellini in. And then go.to.town. With some dips of brown butter garlic bread.

Is there too much going on right here? Nooooo.

You are going to love it. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

p.s. The toasted garlic tomato bisque in The Pretty Dish is also an incredible tomato soup. I’ve gone from never eating tomato soup in a can to making multiple versions of it and have a hard time deciding which one I want! 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

In case you’re new here, we never ate tomato soup (not even with grilled cheese!) when I was growing up because my mom has a mental block against it. That mental block came from HER mom using a can of campbell’s tomato soup as … (I don’t even want to tell you this)… spaghetti sauce.

Yes. Mother Lovett used to dump a can of tomato soup on top of spaghetti and call it italian night when my mom wa a kid. 

Now I’m sure you understand when I say I really have zero italian blood in me. 

That’s crazy!!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Anyhoo, my mom was so scarred that we never ate it (not even once) when I was growing up. But for what it’s worth, I have always demanded that I dip my grilled cheese in ketchup.

And I’m not a ketchup person. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

The soup is actually simple but just has so much flavor. Red curry paste, tomato paste, coconut milk (!!!) – lots of things I love that create this delicious, silky taste bomb in your mouth. 

And thanks to the tortellini, it’s ridiculously filling. 

I also just realized that there is no cheese or milk in this soup, so my dairy free friends – rejoice! 

Hello dinner tonight.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Curried Tomato Tortellini Soup

Curried Tomato Tortellini Soup

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

  • 2 tablespoons unsalted butter
  • 2 shallots, (diced)
  • 3 garlic cloves, (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 4 cups chicken stock or veggie stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can coconut milk (full fat or light is fine)
  • 2 cups uncooked cheese tortellini
  • fresh basil for topping

brown butter garlic toasts

  • 3 tablespoons unsalted butter
  • 1 garlic clove
  • 4 slices sourdough bread
  • pinch of salt
  1. Heat a large pot over medium-low heat and add the butter. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften.
  2. Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often, until the tomato and curry pastes are a deeper color.
  3. Stir in the stock and tomatoes, making sure to scrap the bottom of the bowl. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes.
  4. Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.

brown butter garlic toasts

  1. Heat a skillet over medium heat and add the butter. Cook, whisking constantly, until it bubbles and brown bits appear in the bottom of the pan. The minute the brown bits appear, remove the pan from the heat and stir in the garlic.
  2. Preheat the broiler in your oven (if you don’t like the broiler, preheat to 425 degrees F) and place a rack in the upper quarter of your oven. I don’t like to place it directly beneath the broiler – I do it about 1 or 2 racks down to prevent that major burning. This also helps since we’re using garlic and brown butter – we don’t want either to burn more!
  3. Brush the bread slices with the garlic brown butter and place them on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Can totally taste it.

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

Sweet Potato Fontina Pierogi with Brown Butter.

Oh yes. We’re doing this today with sweet potato pierogi!  Eddie is in heaven. Let me just tell you. These sweet potato pierogi are so much easier than you would think and they ARE SO GOOD. The flavor is fantastic. They are puffy yet crisp on the outside . The filling is creamy and cheesy. […]

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Oh yes. We’re doing this today with sweet potato pierogi! 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Eddie is in heaven. Let me just tell you. These sweet potato pierogi are so much easier than you would think and they ARE SO GOOD. The flavor is fantastic. They are puffy yet crisp on the outside . The filling is creamy and cheesy. We cover them in brown butter and chives and then give them a little twirl through a pile of sour cream.

I am officially dead. 

pierogi filling

P.S. there is a huge debate on whether to call these pierogi or pierogIES. I’m on the fence and usually say “pierogi” as the plural. What do you say?! 

pierogo dough

AnyWAY. 

Remember when I made pierogi pizza way back when? I mean, it was an embarrassingly long time ago. Pierogies are a staple here of course, given my location! Especially this time of the year when Lent is about to begin, pierogies are everywhere. Everywhere! 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

I’ve always loved them, especially since potatoes were my favorite food when I was growing up. Where they really hit me though is right in the nostalgia heart. Pierogies remind me of my elementary school days when I would go to our church’s fish fry which also happened to be at our school – and I would have the best plate of pierogies, hold the onions please. 

I can still taste them. 

filled peirogi

And you know what? Pierogies might be Eddie’s favorite food of all time. But we can be major pierogi snobs. I won’t buy a box of Mrs. T’s or anything, so then we end up going an entire year without eating them. Unless we hit up a fish fry come Lent or Eddie makes a pit stop at the pierogi truck

I mean, it’s really a shame considering our baseball team has pierogi races during every single game. Which, by the way, is basically the only reason other than the food to head to that stadium. 

Yep.

So now that I’ve made them at home, let’s just say that we will be making them ALL THE TIME.

just boiled pierogi

Guys, it’s really so easy! Even when I told my mom I made them, the first words out of her mouth were “the dough is so easy, isn’t it?” And she isn’t necessarily a baker. 

But she’s right!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

The dough IS easy. It’s flour, eggs, yogurt (or sour cream) – a few other things but it comes together quickly and doesn’t have to rise or anything. You roll it out, cut out circles and add your filling. SO SIMPLE. It takes a few steps but it’s really quite easy.

I’ll be making these on my instagram stories this afternoon so you can head over and see!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

As for the filling, roasted sweet potatoes all the way! I wanted to roast the potatoes instead of boil them, that way they’d be even more flavorful than expected. The sweet potatoes get tender but have caramely bits on the edges and those make them taste delish. 

After the potatoes are roasted (which, by the way, you can totally make the filling ahead of time!), I whip them up in the food processor. Then I stir in alllllll the fontina cheese.

Yes, the meltiest goodness that is fontina.

I love it so much.

The creamy, silky filling is wonderful. You will want to eat it with a spoon! The fontina somewhat melts into the filling when you’re making it, but then it REALLY melts when you boil and crisp up the pierogies. 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Here’s the great thing about this recipe: you can make them at once and freeze them once made. While these aren’t difficult, they are definitely not my idea of an easy weeknight meal from start to finish. They are more-so a meal you make on a snow day, or on a sunday afternoon when you don’t have plans.

But the best news is that you can make a batch, seal the dough and freeze them all! I have a bag in in my freezer right now. 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

From freezer to plate, these only take about 10 minutes. Well, maybe more if you wait for your water to boil. But you only need to boil them for roughly 3 minutes, then toss them in a pan with some butter for another 5. 

Boom.

Dinner is here!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Sweet Potato Pierogi

Roasted Sweet Potato and Fontina Pierogi

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

  • 2 large sweet potatoes, (peeled and cubes)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon garlic powder
  • 1 ½ cups fontina cheese, (freshly grated)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons unsalted butter, (melted)
  • 1 cup plain greek yogurt or sour cream
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon canola or vegetable oil
  • 3 to 4 tablespoons unsalted butter, (for browning/crisping the pierogi)
  • plain greek yogurt, (or sour cream for serving)
  • freshly chopped chives
  1. Preheat the oven to 425 degrees F.
  2. Place the cubed sweet potatoes on a baking sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and garlic powder. Roast the potatoes for 20 to 25 minutes, until fork tender.
  3. While the potatoes are roasting, make the dough. In a large bowl, whisk together the flour and salt. In a small bowl, whisk together the butter, yogurt, egg, egg yolk and oil. Add the wet ingredients to the dry ingredients and stir until a dough forms. Let the dough rest for 10 to 20 minutes.
  4. Once the potatoes are roasted, add them to a food processor while still hot. Puree until smooth and no lumps remain. Transfer the potatoes to a bowl and stir in the fontina cheese until combined. It might melt slightly which is fine, but don’t worry if it doesn’t – it will melt when cooked!
  5. Divide the pierogi dough in half. Roll one of the halves out until it’s very thin – about ⅛ of an inch. You don’t want the dough to tear, but you want it to be thin! Use a round cutter like a biscuit cutter or glass to cut rounds out from the dough. Place them on a sheet of parchment paper. Repeat with all the remaining dough, including the other half.
  6. Take about 1 to 2 teaspoons of filling and place it in the center of each dough round. Repeat with all dough rounds. Brush the edges of each piece of dough then fold it over and press it closed, creating the pierogi shape. If desired, you can use a fork to press the edges together.
  7. At this point you can freeze the pierogi or boil them.
  8. To freeze, place the pierogi on a baking sheet and freeze the sheet for 30 to 60 minutes. After that, remove the pierogies and place them in a resealable bag. They can be frozen for about 3 months!
  9. To cook right away or from freezer, bring a pot of salted water to a boil. I cook about 5 to 6 pierogi at a time. Cook for 3 to 5 minutes, just until they float. Once they float, remove with a slotted spoon.
  10. To crisp the pierogi, heat a large skillet over medium heat and add the butter. Once it begins to brown, add in the boiled pierogi in a single layer. Cook for 1 to 2 minutes per side, until golden and crisp. Serve immediately with plain greek yogurt and chives, plus a drizzle of the butter in the skillet.

adapted from allrecipes and king arthur flour

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Plate of heaven.

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