Monday, June 9

Browned Butter Brownies / Peanut Butter Frosting

I am a BIG fan of peanut butter and chocolate in their own right, but together these two flavors always seem to knock it out of the park. As soon as I saw this peanut butter frosting recipe on the little read house blog, I knew I'd be trying it out. This frosting is so versatile! There is just enough salt in the recipe to give it some balance, saving what might have been a "too sweet" dessert (and yes, there is such a thing). I have a feeling this recipe will get used in our kitchen again and again. I'm thinking cookie fillings, cake layers, cupcake topping, and more... mmmmm!

For the Brownies:

10 tbs butter
1 cup sugar
3/4 cup cocoa powder
1 tsp vanilla
1/2 cup flour
2 eggs
1/2 tsp salt

Preheat oven to 325°

To brown the butter, heat a small pan on medium heat. Cut butter into 1 inch pieces to melt. Stir continuously as butter foams up. After foam subsides, small brown flecks will start to appear in the bottom of your pan. Continue stirring, until the butter turns brown in color and begins to smell nutty. 

Turn off heat and add the sugar to browned butter. Stir until well combined. Then, mix in the cocoa. 

Remove from the stove and let it cool down a bit (not cold, not hot, just warm). Add the vanilla, and then the eggs, one at a time. Continue to stir. The mixture will be thick and shiny. Finally, add your flour and salt and stir until just combined.

Pour batter into a 10" tart pan and bake for 20-25 minutes until toothpick inserted in center comes out clean. (You can also bake them in an 8x8, but for a few minutes more).

For the Frosting: 

6 Tablespoons (3/4 stick) softened butter
¾ cup peanut butter
1 cup powdered sugar
1/4 tsp kosher salt 

Cream together the butter and peanut butter until combined. Slowly stir in the powdered sugar until completely incorporated. Then, spread over your cooled brownies.

Original recipe from: The Little Red House Blog

Friday, June 6

The Moscow Mule


Summer is practically here. That means - backyard season is upon us! When it's hot, humid, and the mosquitos are buzzing this is the cocktail I lend towards. Moscow mules have become quite the craze at most bar scenes, but trust me - they are even better when enjoyed outside, in a lawn chair. 

So how do you make the perfect mule? For starters, I prefer to ditch the copper mugs (faux pas, maybe, but I dislike their metallic taste). I also strongly believe in simple syrups. In this case, a ginger simple syrup will easily elevate your mule. I use David Lebovitz's recipe for a Fresh Ginger Syrup, and also like to buy candied ginger for a little extra zing. 

For those who just want to keep it simple, mixing vodka and ginger beer with the juice from half a lime is still a delicious drink itself.


2 oz vodka
4-6 oz ginger beer
muddled candied ginger
half a lime

Muddle the candied ginger in the bottom of your glass. Fill the glass with ice. Add vodka and simple syrup, then top off with the ginger beer. Juice your lime over the top and then toss it in. Stir and drink up!