Pumpkin Donut Waffles with Vanilla Cardamom Glaze

These glorious glazed pumpkin donut waffles are a must make for fall: with a fluffy, yeasty waffle base infused with pumpkin and brown butter, dipped in a sweet vanilla cardamom glaze. The yeasted batter gives these waffles a donut-like flavor even before they’re glazed, with whipped egg whites and a bit of baking soda for […]

The post Pumpkin Donut Waffles with Vanilla Cardamom Glaze first appeared on Love and Olive Oil.

These glorious glazed pumpkin donut waffles are a must make for fall: with a fluffy, yeasty waffle base infused with pumpkin and brown butter, dipped in a sweet vanilla cardamom glaze.

The yeasted batter gives these waffles a donut-like flavor even before they’re glazed, with whipped egg whites and a bit of baking soda for a light and airy texture with a crisp exterior. Make the batter the night before for a guaranteed good morning.

Two plates with stacks of Pumpkin Donut Waffles with a visibly drippy Vanilla Cardamom Glaze, mini pumpkins and cup of coffee in the background.

The full name of these waffles could be something like Overnight Yeasted Pumpkin (but NOT Pumpkin Spice) Brown Butter Donut Waffles with Vanilla Cardamom Glaze, but I thought that was rather a mouthful.

Though these waffles certainly are a mouthful (in the best way possible) so maybe it’s fitting that the name be too.

The recipe is based on my original Donut Glazed Yeasted Waffle recipe from a few years back, which is still one of my favorites. The waffles are ultra crispy, with a light and fluffy interior and a yeasty flavor that makes them taste just like, you guessed it, a raised donut (NOT a cake donut, let’s just clear that up right now).

The waffles are best when the batter sits overnight, which means you pretty much have to do most of the prep ahead of time, ideally the night before. In the morning, you’ll just need to mix in the egg yolks and whip the egg whites, then make the waffles and glaze them.

If you’d rather do even more work ahead of time, make the batter two days in advance, make the waffles the day before, then the morning of simply reheat the waffles in the oven (which somehow makes them even crispier) and dip them in the glaze.

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Brown Butter Biscoff Chocolate Chip Cookies

There is a new cookie in town…Brown Butter Biscoff Chocolate Chip Cookies. All of the BEST ingredients in ONE cookie. That’s right, this cookie has: Brown butter Biscoff cookie butter Chocolate chips (or chocolate chunks) Flaky sea salt I m…

There is a new cookie in town…Brown Butter Biscoff Chocolate Chip Cookies. All of the BEST ingredients in ONE cookie. That’s right, this cookie has: Brown butter Biscoff cookie butter Chocolate chips (or chocolate chunks) Flaky sea salt I make A LOT of cookies and these have a special place in my heart. They are…

Brown Butter Cinnamon Rolls with Cream Cheese Frosting

Make your morning magnificent with these pillowy-soft cinnamon rolls infused with nutty brown butter in the dough, filling, AND frosting. They’re everything you want in a classic cinnamon roll, and then some! Take your classic cinnamon rolls up a notch with brown butter! Its nutty, caramel-like flavor adds a new level of depth to these […]

The post Brown Butter Cinnamon Rolls with Cream Cheese Frosting first appeared on Love and Olive Oil.

Make your morning magnificent with these pillowy-soft cinnamon rolls infused with nutty brown butter in the dough, filling, AND frosting. They’re everything you want in a classic cinnamon roll, and then some!

Take your classic cinnamon rolls up a notch with brown butter! Its nutty, caramel-like flavor adds a new level of depth to these soft and pillowy rolls. Topped with a fluffy cream cheese frosting (also made with brown butter) for a breakfast treat you’ll simply adore.

Plates of Brown Butter Cinnamon Rolls, cup of coffee and a white linen napkin

Good morning indeed!

There’s something nostalgic about a classic cinnamon roll, whether your memories involve a pop can (that still, to this day, makes me flinch whenever I open it), a local bakery in your hometown, or one of the aromatic bun shops in malls or airports.

Whatever your memories involve, chances are that you’ve had a hard time replicating that with homemade versions. Or maybe that’s just me?

Needless to say, this recipe is as close as I’ve gotten to what my tastebuds remember. From the gooey centers to the just-shy-of-too-sweet frosting, with ample amounts of cinnamon sugar rolled up in a pillowy soft dough, these brown butter cinnamon rolls are perfect served with a cup of bitter brew.

Spreading brown butter cream cheese frosting on a pan of freshly baked cinnamon rolls

The secret to these stellar cinnamon rolls is most definitely the brown butter: its nutty, caramel-like flavor compliments and enhances the cinnamon and adds a sumptuous depth of flavor and subtle savory notes to contrast the sticky sweetness.

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Brown Butter Oatmeal Chocolate Chip Cookies

I make A LOT of cookies. I am kind of cookie crazy! I love creating new cookie recipes but I have a few favorite recipes that I make over and over again. These Brown Butter Oatmeal Chocolate Chip Cookies fit in the all-time favorite category. I make th…

I make A LOT of cookies. I am kind of cookie crazy! I love creating new cookie recipes but I have a few favorite recipes that I make over and over again. These Brown Butter Oatmeal Chocolate Chip Cookies fit in the all-time favorite category. I make them all of the time because they are…

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Brown Butter Twix Cookies

The candy aisle at the grocery store is always a fun one. I am an adult, but I am still like a kid in a candy store. I love all of the colorful packages and I love checking out new products. I usually take my time and daydream about recipes I can creat…

The candy aisle at the grocery store is always a fun one. I am an adult, but I am still like a kid in a candy store. I love all of the colorful packages and I love checking out new products. I usually take my time and daydream about recipes I can create with all…

The post Brown Butter Twix Cookies appeared first on Two Peas & Their Pod.

Pumpkin Waffles

Our boys love waffles so we make them every week, sometimes twice a week. They never miss a “Waffle Wednesday.”  Our classic Belgian Waffles are our favorite, but during the fall months we love making Pumpkin Waffles. They are such a t…

Our boys love waffles so we make them every week, sometimes twice a week. They never miss a “Waffle Wednesday.”  Our classic Belgian Waffles are our favorite, but during the fall months we love making Pumpkin Waffles. They are such a treat! This is the BEST pumpkin waffle recipe. The waffles are made with pumpkin…

The post Pumpkin Waffles appeared first on Two Peas & Their Pod.

Brown Butter Pumpkin Oatmeal Scotchies

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are …

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are INCREDIBLE! You need to add them to your fall…

The post Brown Butter Pumpkin Oatmeal Scotchies appeared first on Two Peas & Their Pod.

Herb Brown Butter Scallops with Champagne Risotto.

We’re getting fun and fancy today with this scallop risotto! This cozy bowl is loaded with champagne risotto, topped with brown butter herb scallops and drizzled with an extra spoonful of brown butter on top. It’s the ideal I-love-you meal even if you’re just loving yourself.  Everyone deserves a bowl like this!  How can I […]

The post Herb Brown Butter Scallops with Champagne Risotto. appeared first on How Sweet Eats.

We’re getting fun and fancy today with this scallop risotto!

herb brown butter scallops with champagne risotto

This cozy bowl is loaded with champagne risotto, topped with brown butter herb scallops and drizzled with an extra spoonful of brown butter on top. It’s the ideal I-love-you meal even if you’re just loving yourself. 

Everyone deserves a bowl like this! 

seared scallops in brown butter

How can I even explain how wonderful this dish is?! I’m sure you can tell by the photos that it’s creamy and rich with flavor. It’s so satisfying and feels super special, especially if you’re not eating out in restaurants much right now. 

champagne risotto

I make risotto often (love this baked risotto if you’re looking for something even easier! you can find a step-by-step in my IG highlights) because Eddie loves it. It can be tedious to learn at first, but once you’re in the groove of making it, you just KNOW how to make it. It’s how mother lovett used to bake – like how she just *knew* when things looked right?

brown butter herb scallops

That’s how I feel about risotto!

I can tell by how my spoon feels in the rice and how the rice looks once liquid is absorbed. I promise if you cook risotto a few times, you will get it too! Until then, I’ve obviously included this delicious recipe down below for you.

herb brown butter scallops with champagne risotto

I always have white wine on hand. It’s my preference (when not pregnant, of course) and I use it in cooking quite a bit. I have made red wine risotto too and it’s actually super good. 

When going to grab my white wine for one of the recipe tests here, I landed on a mini bottle of champagne instead. Since it will be quite a while until I can drink champagne again, I happily took the bottle and decided it would work instead. And yes, I was right. 

Oh my gosh – it’s fantastic in this risotto. I did a mostly classic parmesan risotto with a base of champagne instead of pinot grigio. I still used a brut version, which is what we usually prefer anyway for cooking. It was dry enough and oh-so lovely. If you don’t have a bottle of champagne near by or you simply don’t think you will drink the bottle after you use some for the risotto, dry white wine will still work. 

herb brown butter scallops with champagne risotto

Ooooh let’s get to these scallops.

Scallops are such a treat for us! I grew up eating scallops once a year when my dad would make his baked scallops at the beach (this recipe is in my book Seriously Delish!), and I adore them. Eddie likes them too. These ones here are seared in some browning butter (it continues to brown as the scallops cook) and then showered with a few chopped fresh herbs. The end result is SO simple but buttery, delicious and flavorful.

Plus you just can’t beat that golden sear.

herb brown butter scallops with champagne risotto

The risotto and scallops together feels like such a luxurious, fancy meal. It’s not one we eat very often and that makes it perfect for a special occasion! It could be a lovely Valentine’s Day meal, or one you cook for yourself and enjoy with the extra champagne. The rice is a but creamy with that classic al dente bite. The scallops melt in your mouth. And let’s just say I love to make some extra brown butter to drizzle all over the bowl once everything is combined.

Might be the definition of heaven.

herb brown butter scallops with champagne risotto

Scallop Risotto

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Herb Brown Butter Scallops with Champagne Risotto

This scallop risotto is divine! Brown butter herb scallops served on top of champagne risotto. A super special meal made at home!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

champagne risotto

  • 6 cups chicken or vegetable stock
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • 1 ½ cups arborio rice
  • ¾ cup dry champagne, sparkling wine or white wine
  • 4 tablespoons unsalted butter
  • ¾ cup freshly grated parmesan cheese

herb brown butter scallops

  • 3 tablespoons unsalted butter
  • 1 ½ pounds scallops
  • kosher salt and pepper
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives

Instructions

champagne risotto

  • In a separate saucepan or stock pot, heat the stock on low until it’s warm.
  • In another saucepan or pot, heat the olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
  • Once the rice is translucent, stir in the champagne. Cook until the champagne has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  • Stir in the butter until melted. Stir in the parmesan until melted. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.

herb brown butter scallops

  • Heat a cast-iron skillet over medium heat. Pat the scallops completely dry with a paper towel and season them all over with salt and pepper.
  • Add the butter to the pan - it will almost immediately begin to brown in the cast iron. Place the scallops in a single layer in the pan. They cook quickly, so they probably only need about 2 minutes per side, depending on their size! I like to cook for 2 minutes, then flip and cook for 2 minutes more. Turn off the heat. They will continue to cook for another minute or so. Sprinkle the chopped parsley and chives over the scallops.
  • To make extra brown butter (if you want, not required!), 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.
  • Scoop the risotto into a bowl and top with the scallops. You can serve this family style, with everything in one large bowl, or as separate servings. Drizzle more brown butter on top. If you’d like, you can sprinkle on some extra parmesan too!

herb brown butter scallops with champagne risotto

That buttery scallop goodness!

The post Herb Brown Butter Scallops with Champagne Risotto. appeared first on How Sweet Eats.

Lemon Brown Butter Salmon.

This lemon brown butter salmon is about to go down as one of your new favorite dinners!  If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes!  Okay and the best part? Like, the actual best part? There are only five ingredients. […]

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This lemon brown butter salmon is about to go down as one of your new favorite dinners! 

lemon brown butter salmon

If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes! 

fresh salmon with salt and pepper

Okay and the best part? Like, the actual best part? There are only five ingredients. Four ingredients if you don’t count salt and pepper. How great is that! 

This is a little on the boring, traditional side for my monday recipe, but this is so delicious that I had to share. It’s such an easy, wonderful staple to make. A great recipe to have in your rotation so you can throw something together fast. And one that everyone really enjoys!

salmon cooked in brown butter

This salmon is easily one of my favorites to make. While I generally prefer to roast salmon because it’s so much easier, this method is so unbelievably delish that you won’t believe it! I hope it makes it into the weekly rotation at your house.

First, I start to brown a little butter. This does require keeping an eye on the butter! You don’t want it to get TOO brown (or burn!) before adding the salmon. But once you become a brown butter connoisseur, this will be like second nature to you! 

lemon brown butter salmon

Once the butter is ever-so-slightly browned, which adds a ridiculous depth of flavor, you place the salmon in the pan and brown it on both sides. It only takes a few minutes to cook through, which is wonderful. The key to getting the salmon perfectly crispy is to make sure you pat it dry with a paper towel before throwing it in the skillet.

This helps SO much. 

lemon brown butter salmon

Next, the salmon is mostly browned and ready to go, so I add the lemon to the pan. I add both juice and slices. I love when the slices get all caramely and golden – and if you use meyer lemons or super thinly sliced lemons, you can even eat those. 

Finally, a sprinkle of fresh parsley all over the skillet to top things off and add a little color.

lemon brown butter salmon

I can’t even stand how easy this is. It’s embarrassingly easy! Also, how absolutely delicious it is. Per the photos, I love to serve this with my parmesan roasted broccoli. If you need a few other ideas, these parmesan pistachio kale chips are perfect and so are my cacio e pepe roasted brussels. Crispy smashed potatoes work too and if you want something even more hearty, serve it with a side of creamed spinach mac and cheese!

This is the perfect building block to have for your weeknight dinner menus!

lemon brown butter salmon with roasted broccoli

Lemon Brown Butter Salmon

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Brown Butter Lemon Salmon

This lemon brown butter salmon is the easiest weeknight meal that can come together in 15 minutes! Flavorful and super simple!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 12 ounces fresh salmon, cut into filets, about 1 inch in thickness
  • kosher salt and pepper
  • 4 tablespoons unsalted butter
  • 3 lemons
  • 2 tablespoons chopped fresh parsley

Instructions

  • Pat the salmon completely dry on both sides. Season all over with salt and pepper.
  • Heat the butter in a skillet over medium heat. After 2 to 3 minutes, brown bits should begin to form on the bottom of the pan. You don’t want it to burn, so watch closely! Place the salmon in the pan and cook on both sides, about 2 to 3 minutes per side, until flakey and opaque. If at any time it appears that the butter is burning or getting to dark, lower the heat!
  • Slice 1 of the lemons and juice the the other 2. Once the salmon is cooked through, add in the lemon slices and juice. Increase the heat a bit so the mixture comes to a simmer. Cook for 1 to 2 minutes. Top with fresh parsley. Serve immediately.

lemon brown butter salmon

Maybe drag a piece of toasted sourdough through that sauce too!

The post Lemon Brown Butter Salmon. appeared first on How Sweet Eats.

Brown Butter Biscoff Snickerdoodles

Classic snickerdoodles have always been one of my favorite cookies and then I created Brown Butter Salted Caramel Snickerdoodles that everyone went crazy over. I didn’t think it could get any better until these Brown Butter Biscoff Snickerdoodles…

Classic snickerdoodles have always been one of my favorite cookies and then I created Brown Butter Salted Caramel Snickerdoodles that everyone went crazy over. I didn’t think it could get any better until these Brown Butter Biscoff Snickerdoodles came out of my oven. I think they are my new favorite snickerdoodle. We all know that…

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