Lemon Lime Madeleines

Lemon Lime Madeleines

I have so many lemons and limes on my fruit trees that literally everything that we have been consuming includes citrus. Not that it bothers me though, as lemon/lime is one of my favorite ingredients!

lime lemon Madeleines

Madeleines are a delicious “cookie” that are super simple to make and they store beautifully. They have quickly become one of my favorite things to make for holidays and  parties, and will be a beautiful addition to my Easter dessert table. They also go perfectly with a nice cup of hot tea.

Tea and Madeleines

Thankfully, due to my last Madeleine post, I have learned how to spell it correctly. I made the mistake of naming the post Madelines, the same way my sister spells her name, and man was I called out for it! Lesson learned LOL. Anyway, this recipe is  great for an everyday treat or a special occasion, and a perfect way to use up excess lemons and limes. Enjoy!

Perfect Tea Cookies

Lemon Lime Madeleines

Yield: 2 dozen madeleines

Ingredients

  • 2 eggs
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour, sifted
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lime zest
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • and cooled
  • Lemon- Lime Glaze
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice

Instructions

  1. Preheat oven to 350 degrees. Butter and flour madeline pan or spray with nonstick cooking spray.
  2. In a microwave safe bowl, melt butter.
  3. In a large bowl, beat eggs, sugar, salt, and vanilla extract for 5 minutes on medium high speed.
  4. Once batter is pale and have doubled in volume, gently fold in lemon and lime zest.
  5. In a separate bowl, sift together flour, salt, and baking powder.
  6. Add sifted flour in three parts, gently folding flour into egg batter after each addition.
  7. Slowly pour butter into batter while folding it in.
  8. Spoon about 1 and 1/2 tablespoons of batter into each shell.
  9. Bake Madeleines for 8 to 10 minutes.
  10. Allow to cool for 5 minutes before removing from pan then cool completely.
  11. In a small bowl, combine powdered sugar and lemon and lime juice; stir until smooth.
  12. Either dip tops of madeleines into the glaze or pour over. Place on wire rack to dry.
  13. Enjoy immediately or store in an air tight container for up to one week. Freeze for up to one month.
http://theseasidebaker.com/lemon-lime-madeleines/

Starting New….

Naked Cold Pressed Juices

As I mentioned in a few posts back, 2016 is the year for change within our family. We have taken great effort in becoming more active, watching what we eat, and striving to get more organized. For the last couple of months, my family and I have been doing hikes around San Diego County every weekend. The half day hikes are not only making us stronger, but also bringing us together as a family. It is a special time that we have created that is 100% technology free, bonding, and of course energizing. In a life of constant chaos and ships crossing in the night, these weekend walks have brought our family back together.

Naked Juices

One of the things my kids look forward to most on these hikes is the picnic at the top. They take great pride in preparing something delicious (and nutritious) to refuel for the trip back down the mountain. While the will gladly drink water on the way up, they like something sweet once we sit down to eat and take in the views. What they are slowly learning is that you don’t have to eat or drink something filled with sugar for it to be sweet. A nice Naked Pressed Cool Pineapple is just as satisfying and contains all of the good nutrients and natural sweetness. The older two kids are becoming surprisingly appreciative to the natural sweetness of fruits and are beginning to make the right decisions all on their own!

Kids

After a long hike, there is nothing quite like a cold Naked Cold Pressed Juice. We have always been fans of Naked Juices, but I their new line of Cold Pressed Juices are fantastic! Each Naked Cold Pressed Juice is made with ready-to-eat, high quality fruits and vegetables that are cold-pressed right into the bottle. The juices are shipped immediately to ensure only the highest-quality, best-tasting juice hits the shelf every time. Naked Pressed have no added sugar, no preservatives and are verified by the Non GMO Project. Not only are they wonderful for a post hike, but they are also great for starting your day off right, or a pick me up in the middle of the afternoon. The Bright Greens Flavor is my favorite way to re-energize before picking up the kids and starting a whole new 5 hours of work (homework, dinner, dishes, baths, etc)!

Naked Juices

Currently Naked Cold Pressed Juices are available on the West Coast, but will soon be available nationwide.

Naked Juices

Where ever you are located, I highly suggest that you take a day out of your week, unplug, and go on a walk! Take a picnic and some Naked Cold Pressed Juices, and enjoy your time outdoors and with the family!

San Marcos Hike

If you are in San Diego, here are some great hikes around the county.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

 

BUTTERFINGER® Easter Cupcakes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EggcellentTreats #CollectiveBias

Easter Cupcakes

Can you believe Easter is in less than two weeks?!? Are you ready? We are hosting Easter this year, so I am on a mission to find and make fun and cute recipes that are easy to prepare and delicious.

Butterfinger Egg Cupcakes

These little BUTTERFINGER® Easter Cupcakes will be so cute on the dessert table. Not only are they delicious, but they were easy to make.

Inside the Peanut Butter Egg

BUTTERFINGER® is one of our favorite candies because we are big time peanut butter crunch lovers! Plus, they have no artificial colors and flavors. All of the added colors from natural sources.

Decorating the eggs

I knew I wouldn’t have time this year to create a homemade cupcake topping, but wanted something that would make the cupcakes stand out. BUTTERFINGER® Cup Eggs 6 pk would be perfect “egg” toppers because they have cute imprinted designs in the chocolate. We used some pastel colored melting chocolate to trace the design and some pink and white sprinkles for bling! Quick, easy, and of course delicious shortcut to making my Easter Cupcakes perfect for any bunny! 

Decorating the Eggss

 

They actual cupcakes are almost as hard to resist as the topping. A rich white cupcake, studded with BUTTERFINGER® Minis then topped with a cream cheese frosting, results in one decadent cupcake for adults and kids to enjoy alike! They can be made up to two days in advance, but if you are a procrastinator like me you can make them the day of! I always find myself making things last minute. Considering I have absolutely no patience, I usually soak the whole eggs in lukewarm water for about 5 minutes and place the sticks of butter on a plate on top of the stove while it is preheating. That way, everything is room temperature with in 15 minutes and ready to be blended!

So, if you are looking for a fun and festive recipe that will not have you slaving in the kitchen for days, this is it! At the very least, stock up on some BUTTERFINGER® Cup Eggs 6 pk at Walmart before they are gone!

Butterfinger Cupcakes

Cute Easter Cupcakes

butterfinger

Make sure to head to Walmart to pick out your favorite BUTTERFINGER® Cup Eggs 6pk. For more recipe ideas, head over to the BUTTERFINGER® website, and follow the NESTLÉ® Flavorful Moments Pinterest board.

BUTTERFINGER® Easter Cupcakes

Ingredients

  • For the Cupcakes:
  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup lightly packed light brown sugar
  • 4 large eggs
  • 4 large egg yolks
  • 1 cup chopped BUTTERFINGER® Minis
  • Frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • For the topping:
  • Edible grass
  • Decorated BUTTERFINGER® Cup Eggs 6pk

Instructions

  1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
  2. Line 3 muffin tins with cupcake liners.
  3. In a separate bowl, combine cake flour, salt, baking powder and soda and mix.
  4. In your mixer fitted with the paddle attachment, blend butter, sugars and vanilla at medium speed until pale and fluffy.
  5. Add eggs and yolks, one at a time, scraping the bowl after each addition.
  6. Reduce speed to low and add a cup of the flour mixture followed by 1/3 of the buttermilk.
  7. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
  8. Stir in chopped BUTTERFINGER® Minis.
  9. Fill cups with cupcake batter 2/3 full and gently tap on counter to remove air bubbles.
  10. Bake cakes for 35 minutes or cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
  11. Allow to cool completely before frosting.
  12. To make the frosting beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
  13. Pipe frosting onto cupcakes and top with edible grass and BUTTERFINGER® Cup Eggs 6pk.
  14. Enjoy immediately or place in an airtight container for up to 2 days.
http://theseasidebaker.com/butterfinger-easter-cupcakes/

Energy Packed Muffins

Naked Cold Pressed Juices

Although we are only three months into the new year, The Seaside Baker family has made some drastic changes. One of the biggest changes that we have made is in our diet. Compared to before, we are eating a lot cleaner. I no longer buy cereal, and make a conscious effort to make my kids a healthy breakfast every morning. This is not something that was very common in the past. In fact, breakfast was one of the things I hated to make most, partially because I never ate it myself!

Energy Packed Muffins

After looking at the calorie and sugar content of store bought cereals, I knew I had to make a change. While we still enjoy sugar on occasion, it is in moderation and is mainly natural sugar.

Delicious Morning Energy Muffins

Since breakfast is still not something I want to do every single morning while trying to get 3 kids ready for school, I have been making these muffins in bulk and freezing them in advance. The kids love them and have them for breakfast and snack. The muffins are chock full of nutrients and taste delicious. While you can add any dried fruit or nut to them, our personal favorites are dried cherries, raisins, and walnuts.

Naked Cold Pressed Juices

For breakfast, everyone also gets a bottle of Naked Cold Pressed Juice. Cold pressed juice is the easiest way that I can get veggies into my kids, without them really realizing it. Naked Pressed have no added sugar, no preservatives and are verified by the Non GMO Project. Naked Pressed sources the highest quality ingredients available. The Naked Cold Pressed Juice comes in 5 delicious flavors:

Bright Greens
A refreshing blend of eight juices – apple, cucumber, celery, lettuce, lemon, kale, spinach and wheatgrass.
Each bottle of Bright Greens is a good source of Potassium and an excellent source of Vitamin K.
Hearty Greens
A delicious blend of nine juices – celery, apple, lettuce, cucumber, orange, spinach, lemon, wheatgrass and kale with a hint of spearmint.
Each bottle of Hearty Greens is a good source of Potassium and Vitamin C and an excellent source of Vitamin K.
Lively Carrot
A delicious blend of five juices – carrot, apple, orange, cucumber, lemon with a hint of vanilla and turmeric.
Each bottle of Lively Carrot is a good source of Potassium and an excellent source of Vitamin A.
Bold Beet
A delicious blend of seven juices – beet, carrot, cucumber, apple, lemon, orange and ginger.
Each bottle of Bold Beet is a good source of Potassium.
Cool Pineapple
A delicious blend of three juices – pineapple, cucumber and lemon with a touch of filtered water.
Each bottle of Cool Pineapple is an excellent source of Vitamin C.

Cold Pressed Juice and Morning Energy Muffin

My personal favorite is the Hearty Greens, while the kids prefer the Lively Carrot and Cold Pineapple. Each bottle is light and refreshing and the perfect way to start your day. Currently these pressed juices are only available on the West Coast, however the folks over at Naked Pressed are working to get it available nationwide, so be on the look out!

Energy Packed Muffins

Yield: makes about 18 muffins.

Ingredients

  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup ground flax seed
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1/4 cup honey
  • 1/3 cup melted coconut oil (or vegetable oil)
  • 1/3 cup smooth applesauce
  • 1 teaspoon orange zest
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 2/3 cup dried cherries
  • 1/3 cup raisins
  • 1/2 cup chopped walnuts, plus more for topping
  • 1/3 cup sunflower seeds
  • 2 cups shredded carrots
  • 1 cup shredded/grated apple

Instructions

  1. Preheat oven to 350 degrees. Generously spray two muffin tins with non stick cooking spray.
  2. In a large bowl, combine whole wheat flour, baking soda, cinnamon, salt, and ground flax seed, and brown sugar.
  3. In a separate bowl, mix together eggs, honey, oil, applesauce, orange zest and juice, and vanilla.
  4. Add wet ingredients to dry ingredients and mix until combined.
  5. Stir in dried cherries, raisins, walnuts, sunflower seeds, shredded carrots, and shredded apple.
  6. Spoon batter into muffin cups half way full and top with chopped walnuts.
  7. Bake muffins for 18-20 minutes or until a knife is inserted and comes out clean.
  8. Cool for 5 minutes that flip pan over to remove. Cool completely.
  9. Store muffins in an airtight container in the refrigerator for up to 4 days or wrap in saran wrap and freeze for up to 1 month. Defrost completely before eating.
http://theseasidebaker.com/energy-packed-muffins/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Easter French Macarons

Easter Macarons

French Macarons are one of my favorite cookies to make for Easter. They add such a beautiful array of colors to my dessert table. I usually make quite a few batches in different flavors/pastels two weeks before Easter, then freeze them until the day of the party. It is always nice to have one less thing to put in the oven and prepare on Easter Sunday!

Easter Carrot Cake

Many people are too afraid to make Macarons, but what they do not understand is that they are really not that difficult. Unlike many recipes that suggest you age your egg whites, I have come to realize that it doesn’t matter. In fact, I take the eggs directly out of the fridge (or even straight from my chicken’s coop) and whip them up into a very, very stiff peak.

Making Macarons

 

Almond Meal

I find that the most important step in the whole process is to sift the almond flour and powdered sugar. I like to use Bob’s Red Mill Almond Meal because it is ground from whole, blanched sweet almonds and doesn’t clump. Once sifted and folded into the stiff egg whites, the batter is smooth resulting in perfectly flat macarons.

Speckled Macarons

I absolutely love the robin’s egg specks on Easter candy, so I thought I would turn these into Robin’s Egg Macarons. To do this, I simply put a but of brown food coloring on a plate. I then took a small clean and unused paint brush and dipped it into the dye. I flicked the brush a few times over the macarons and voila… speckled Easter macarons. Aren’t they cute?!?

Easter Carrot Cake

 

Bob's Red Mill Flour

French Macarons make wonderful cake toppers too. And since we are on the subject of Easter, a carrot cake is a must! Armed with the right ingredients, carrot cake is one of the easiest cakes to make and very difficult to mess up! Once again, Bob’s Red Mill flour is my preferred baking flour. Their Unbleached All-Purpose Flour is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. This flour is a must have in your pantry as it is incredibly versatile and perfect for all of your baking needs. Get a coupon here and stock up now! Enjoy!

Easter Carrot Cake

Easter French Macarons

Ingredients

  • Macaron Shell:
  • 90 grams egg whites (roughly 3 egg whites)
  • 25 gram (2 Tablespoons) granulated sugar
  • 1 teaspoon vanilla extract
  • 200 gr (1.5 cups + 2 tablespoons) powdered sugar
  • 110 (3/4 cup) Bob's Red Mill Almond Meal

Instructions

  1. Although the recipe provides measurements, I find that the macarons turn out much better when the ingredients are weighed.
  2. Separate your egg whites into the bowl of your mixer.
  3. Sift almond flour and powdered sugar. This really breaks up the powdered sugar and makes for a smooth shell.
  4. Fit your mixer with the whisk attachment. Put your egg whites and gel food coloring (I usually do 2 knife tips worth of food coloring) and beat on medium until it is foamy. Turn your mixer on low and gradually add the sugar and extract. Once all the sugar has been added, beat on high until hard/stiff peaks form.
  5. Carefully Fold in your almond flour/powder sugar mix into the egg whites gently, until completely mixed.
  6. Fit your pastry bag with a round tip (Ateco #807 or #809). I put the pastry bag into a tall cup and fold the sides over. It makes it easier to fill.
  7. Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for 30 minutes to an hour. This enables the shell to harden and will create the “foot” while baking.
  8. Preheat oven to 300 degrees or 280 degrees for a conventional oven. Bake for 18 -20 min, however you need to rotate the pan halfway through the baking process.
  9. Allow to thoroughly cool before filling.
  10. Use a matching colored buttercream, chocolate ganache, fruit preserves, or lemon curd to fill your macarons.
  11. Store in an airtight container for up to 3 days or freeze for up to one month. Defrost 30 minutes before serving.
http://theseasidebaker.com/easter-french-macarons/

Carrot Cake

  • Carrot Cake
  • 1 1/2 cups vegetable oil
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 2 cups Bob's Red Mill Unbleached All-Purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 cups finely shredded carrots
  • 1 cup chopped nuts, optional
  • Silky Cream Cheese Icing:
  • 8 ounces unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Spray three 8inch cake pans with nonstick cooking spray.

In the bowl of your mixer, combine oil and sugars, beating until well blended.

Add eggs, one at a time, mixing well.

Sift dry ingredients together and add to batter gradually.

Beat until smooth.

Add carrots and nuts. Beat 30 seconds.

Bake cakes for 30 minutes or until a toothpick comes out clean. Cool.

To make the Silky Cream Cheese Icing, beat cream cheese and butter together until fluffy.

Turn mixer to low and beat in powdered sugar, add vanilla.

Beat on high for 5 minutes.

Once the cakes are cool, frost.

Top with colored shredded coconut or edible grass, speckled french macarons, and extra Robin's Eggs.

Enjoy within 2 days.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Vanilla Birthday Cake and a BIG Giveaway!!!

Vanilla Birthday Cake

Guys can you believe it? The Seaside Baker has turned 4 years old this month! I am still in awe (my husband even more so) that I have stuck with it this long. The opportunities that have come from this little blog continue to amaze me.

Vanilla Cupcakes

When people ask what I do, then I tell them that I am a food blogger, they always give me this puzzled look. I don’t think people realize how much time goes into running a site and creating recipes, but I wouldn’t change it for the world. I can confidently say that I have the BEST job in the world!

Confetti Cake

Thank you all for your continued support and love! I appreciate each and every one of my followers! To thank you all and to celebrate, I decided to give away one of my favorite kitchen appliances…. A Kitchen Aid Mixer!!!!! Enter to win before March 21st, 2016. Winner will be notified on March 22nd, 2016 and will have 72 hours to respond with name and address. Good luck!

a Rafflecopter giveaway

Vanilla Birthday Cake

Ingredients

  • For the Vanilla Cake:
  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup lightly packed light brown sugar
  • 4 large eggs
  • 4 large egg yolks
  • 2/3 cup confetti sprinkles
  • Milk Soak:
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Vanilla Bean Frosting:
  • 2 sticks unsalted butter, softened
  • 5-6 cups powdered sugar
  • 1 pinch of salt
  • 2 tablespoons Rodelle vanilla bean paste
  • 4 tablespoons milk or heavy cream
  • Food coloring
  • White Chocolate Ganache:
  • 1 cup white chocolate
  • 1/4 cup heavy cream
  • Confetti Sprinkles for decoration

Instructions

  1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
  2. Spray three 9 inch cake pans with nonstick cooking spray or line 3 muffin tins with cupcake liners.
  3. In a separate bowl, combine cake flour, salt, baking powder and soda and mix.
  4. In your mixer fitted with the paddle attachment, blend butter, sugars and vanilla at medium speed until pale and fluffy.
  5. Add eggs and yolks, one at a time, scraping the bowl after each addition.
  6. Reduce speed to low and add a cup of the flour mixture followed by 1/3 of the buttermilk.
  7. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
  8. Stir in confetti sprinkles.
  9. Divide the batter among 3 cake pans or fill cups with cupcake batter 2/3 full and gently tap on counter to remove air bubbles.
  10. Bake cakes for 35 minutes or cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
  11. Allow to cool completely before frosting.
  12. Milk Soak-
  13. When cakes are cooled, lightly brush with milk/vanilla soak.
  14. Vanilla Bean Frosting
  15. Beat butter and extract for 2 minutes.
  16. Add powdered sugar and milk or cream.
  17. Beat with whisk attachment for 3 minutes on high.
  18. If the frosting still looks to wet, add more powdered sugar in 1/2 cup increments.
  19. Add desired coloring to frosting.
  20. Frost Cake or pipe frosting onto cupcakes and top with sprinkles.
  21. If you would like to add the white chocolate ganache, refrigerate frosted cake until cold and set (at least an hour).
  22. Combine white chocolate and cream in a microwave safe bowl. Microwave on high for 1 minute.
  23. Remove from microwave and stir until smooth. If it is still chunky, microwave for additional 10 second increments until smooth.
  24. Stir in 1-2 drops of food coloring.
  25. Allow to cool for 3-5 minutes then pour over cake. Return cake to fridge until ganache has set.
  26. When ready, slice and serve!
http://theseasidebaker.com/vanilla-birthday-cake-and-a-big-giveaway/

Brown Butter Nutella Stuffed Cookies

Nutella Stuffed Brown Butter Cookies

Before going on any trip, I research places to eat and things to do on my favorite travel blogs. Usually, if traveling within the US, good places are always easy to find. I am finding that information for the countries we are visiting this summer are a little more difficult, however.

Brown Butter Nutella Stuffed Cookies

Even though I have been to San Francisco a million times, this time I wanted to try some new places to eat. I did a quick search and found some awesome recommendations from the travel blog Kevin & Amanda. We went to almost every stop that she recommended. One thing I was most excited for was the brown butter stuffed Nutella cookie. I was literally heartbroken when they told me that they no longer made the cookie.

Brown Butter Nutella Stuffed Cookies!!

Hence my intense need to create this cookie at home. The dough is simple to make and results in a nutty flavored cookie (because of the brown butter). Because they are stuffed with a spoonful of Nutella, they are HUGE!!!

Huge Nutella Stuffed Brown Butter Cookies

I thought that by making these cookies I would fulfill my cravings. Instead, I have created Brown Butter Nutella Stuffed cookie monsters, with 3 kids and one husband pleading for these cookies to be made day after day. Oh well, it was well worth it! Enjoy!

Brown Butter Nutella Stuffed Cookies

Yield: makes 12-15 large cookies

Ingredients

  • 1 ¾ cups unbleached all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup) unsalted butter
  • ½ cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 3 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cup semi-sweet chocolate chunks
  • 1 cup Nutella, cold
  • Flaked sea salt

Instructions

  1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or a silicon liner.
  2. In a heavy bottomed sauce pan, melt butter until browned. It takes about 5 minutes for butter to begin to smell nutty and start to brown, but watch carefully because it goes from perfectly browned to burned very fast.
  3. Once browned, remove from heat and allow to cool for 5 minutes.
  4. Combine flour, baking soda, and salt to a large bowl and set aside.
  5. Combine browned butter and sugars to the bowl of your mixer and mix until combined.
  6. Add egg and yolk one at a time then add the vanilla, mixing until completely incorporated.
  7. With your mixer running on low, gradually add flour mixture; mixing until just combined.
  8. Turn mixer off and mix in chocolate chunks with a spoon.
  9. Refrigerate dough for at least 30 minutes.
  10. Refrigerate Nutella for at least 30 minutes.
  11. Once dough is cold, spoon a tablespoon of dough. Roll dough into a ball then flatten into a small disk.
  12. Place a teaspoon of Nutella in the middle of the disk. Top with another disk shaped dough. Pinch sides together then carefully roll into a ball.
  13. Place on a cookie sheet 3 inches apart (I usually only put 5 on a sheet)
  14. Sprinkle balls with flaked sea salt (optional).
  15. Bake cookies for 12-14 minutes, depending on your oven.
http://theseasidebaker.com/brown-butter-nutella-stuffed-cookies/