Extra Fun Funfetti Brown Butter Cookies

IT’S FRIDAY!!

Let’s get funky – let’s get frisky – let’s add the fun to funfetti!!

It’s been a short week, with labour day being on Monday … and even with just working 4 days … holy cupcakes, I can’t wait for the weekend!!

I know I promised that I’d be baking up a storm and featuring my brand spanking new kitchen … I didn’t. Well I did … I made these;

cookies

I needed to test my oven – do a little trial run. See if it liked me, to see if 350 oc in this new hot box was the same as 350 in the one that I was used to. I needed to use  a foolproof super delicious, ultra comforting concoction. Chocolate Chunk Cookies and Snicker doodles to the rescue.

You be the judge. Cookies understand, without argument.

In terms of the kindness of my oven … Mr. LTSL has downed a couple of these, in the last few days and he seems to be alive, kicking and as jazzy as ever. So, I think the reeeeaaalll baking and experimenting shall begin soon. I’m roasting peaches tonight, and adding it to a cake. Y.E.S.

Let’s talk sprinkles. And Chips Ahoy Cookies.

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These fine lookin’ fella’s were made in my old kitchen.  The one I shared with Mama LTSL – the one that I knew every nick and cranny of – the one where I burnt out our oven element from over baking one Christmas ( true story, bro). There’s something homey about these cookies – I love their glitz and glam without being a total show off. They’re not a chewy kind of cookie, they stand on their own – dunkable at best.

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Extra Fun-funfetti Brown Butter Cookies

 1 Cup Butter ( at room temperature)

1 Cup Brown Sugar

1 Tbsp Vanilla Extract

1 1/4 Cups Flour

1 Tsp Baking Soda

1 Tsp Sea Salt

1 Cup Crushed Chips Ahoy Cookies ( approx 10 cookies)

1/4 cup of water

1 Cup Rainbow Sprinkles/ Jimmies

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Directions:

Preheat oven to 350 oc – prepare a cookie tray by spraying with non-stick spray or lining with waxed paper.

In a large pan, over medium heat – melt butter until brown bits begin to form ( this is obviously, the scientific explanation – what’s actually happening is the milk solids in the butter are browning :D) – approx 8 minutes.

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Add sugar and vanilla, mix until well combined. Remove from heat and allow to cool.

In a medium bowl mix together Flour, Baking Soda, Sea Salt & crushed cookies.

Once the butter mixture has cooled. Add your dry ingredients. Mix until well combined, you cookies will be slightly crumbly — don’t worry, you’re on the right track.

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Form 1 table-spoon mounds – take each mound and lightly dip in the water. Place each mound on the prepared cookie sheet and sprinkle with Sprinkles.

Bake for 15 minuets.

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Get Crazy with these cookies & have a snazzy weekend!

xo

Sunday’s With Joy : Carrot Cake Madeleines

Confession: I’m a magician.

It’s true. Okay, it’s no where near true, I can’t even do a card trick without messing it up ( now that’s true). But I did turn pancakes into Madalines. It was an idea. A great idea. And I got to play in cream cheese frosting.

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Joy(look at me – calling her Joy as though we’re BFF), is in fact the magician. 3 words Carrot. Cake. Pancakes.

Dessert and Breakfast all in one – YES! Cream Cheese Frosting before noon – YES!  … Magician.

Except, then I went and LTSL’ed this whole magic trick and I baked the bad boy, dunked it, and then …. mmmm.

Let’s just say, I don’t even have crumbs left.

Madalines are pretty. And they’re french – I feel like everything french is pretty and a little more sophisticated. I can’t speak fluent french but Madalines .. I could get use to that language.

Don’t forget to get your copy of the recipe, in this glitzy / glam book.

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Carrot Cake Madelines

Alterations:

  • Added 4 Tbsp Ground Flax and Chai Meal
  • Filled A large Madeline Pan and baked for 20 Minuets.

Let’s french ;)

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Cream Cheese Glaze

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Dunk!

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Enjoy!!
Don’t forget to stop by tomorrow, I’m making my take on Joy’s Brown Butter Peanut Butter Crispy Rice Treats

xox