Tasty

I wanted to make some treats for the people at work and what better way to say thanks than with browned butter and brown sugar?!

Browned Butter Sugar Cookies

Adapted from Cookies and Cups

Ingredients:

• 14 Tablespoons butter (FYI a cup is 16 Tablespoons)
• 1 3/4 cups packed light brown sugar
• 2 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 eggs
• 1 1/2 Tablespoon vanilla

Instructions:

1. Melt butter over medium heat and constantly swirl for 8-10 minutes until it turns deep brown.  You’ll see little brown flecks at the bottom of the pan… I would pull it off the heat then (because it will burn in no time!). Once brown, let cool for 10 minutes. 
2. In a separate bowl, whisk together flour, baking soda, baking powder and salt.
3. Add brown sugar to the butter. Mix until smooth.  Add in the eggs and vanilla. Mix until combined.
4. Preheat the oven to 350 degrees.
5. Fold the butter mixture into the dry mixture.  Refrigerate for about 15 minutes. It will turn your dough from gooey to firm.
6. Remove dough from fridge and roll dough into small golf ball size balls. Sprinkle with brown sugar
7. Bake for 10 minutes on a Silpat lined cookie sheet.
8. The cookies will come out a little puffy but will deflate into the chewiest, tastiest cookie in a matter of minutes.  Enjoy!

Buffalo Chicken Wraps – A Feezor Family favorite!  So easy and so tasty!

Broccoli Rabe, Meyer Lemon and Fontina Pizza – I’ve been meaning to make this for awhile and I’m bummed I’ve waited so long.   The nutty flavor of the ricotta with the tartness of the lemon and spice of the chili infused broccoli is divine.  Great for an “elevated” pizza night!

Bacon, Pea and Fresh Herb Pasta – This was a quick and easy dinner with stuff I had in my fridge/freezer.  Perfect for night’s when you are too tired to cook an involved meal but want something home cooked. 

J and I love ourselves a good artichoke, so when my mom gave us some homegrown artichokes (literally! she grew them in her garden! so cool!) we couldn’t deny them.

I always store my artichokes in a bowl on my counter (I think they are pretty), but I actually learned you are supposed to store them in a Ziplock bag in the fridge… so FYI on that.

First, cut off the stem, then trim the pointy parts of the top of each leaf.  I also cut off the top 1/2 inch or so of the whole artichoke (as depicted).  I then add the artichoke(s) to boiling salted water along with a lemon (I slice in half, squeeze the juice in the water, then toss in the whole thing!). Depending on the size, boiling can take anywhere from 20-45 minutes. Drain and get ready to enjoy!

But you can’t forget the dipping sauce!  Typically I whip up a little mayo or greek yogurt with lemon juice and minced garlic, but I wanted to try something new so I whipped up the following:

Honey Mustard

• 1/4 cup mayo
• 1 tablespoon yellow mustard
• 1 tablespoon honey or agave nectar
• 2 teaspoons lemon juice

White Balsamic

• 1/4 cup mayo
• Splash of white balsamic vinegar
• Pinch of kosher salt
• 2 grinds of freshly ground pepper

Soy Sauce

• 1/4 cup mayo
• Splash of soy sauce

I can’t even rate these in order of how much I liked them because I liked them all so much!!!