Browned Butter

A small pan on the stove, 2 sticks of butter, medium high heat. It happens pretty quickly. The butter melts into a golden juice, it foams in small thick bubbles that look solid. Leave it just for a moment and then start swirling the pan gently. The foam subsides slowly allowing the pool of nutmeg brown to rise through looking like a whirlpool. The fat solids are toasting making a rich nutty smell. As the last of the foam disappears, its time. 

Fall is here. I always tell myself that summer if my favorite but I would be lying. I think its because growing up in Alaska we had spring and fall for two weeks each. Summer for 2 months and then 9 months of winter. Maybe it is because I am attracted to oranges, coppers, and burnt reds and in the fall the trees are adorned with these colors. I can't wait for the leaves to change although they never hang long enough.

The sun is still shining, the temperature is projected to be in the 70s but I want nothing more than a cup of green tea with honey and a Twilight movie marathon (I'm praying for rain on my weekend so I can fulfill the fantasy).

I threw the ball for Paisley today and lost it in the leaves. I should probably get a brighter colored ball! 

Speaking of copper; It is also pumpkin season. I hate pumpkin. I don't understand the peoples fascination with this flavor. I can understand cinnamon, nutmeg, cardamom.... but pumpkin? 

I feel obliged to create something for those pumpkin lovers. I make them every year and I will eat some too but it's because of the browned butter frosting top. I thought about drawing the curtains to eat the frosting with a spoon. 

Pumpkin Cookies with Brown Butter Icing

2 ¾ C Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 ¼ tsp Salt

1 ¼ tsp ground Ginger

1 ½ tsp Cinnamon

¾ tsp ground Nutmeg

¾ C Butter, room temp

2 ¼ C Brown Sugar

2 Eggs

1 ½ C Canned Pumpkin

¾ C Evaporated Milk

1 tsp Vanilla

Preheat oven to 375 degrees.

In medium bowl, whisk together all dry ingredients.

In electric mixer, cream butter and sugar. Add eggs, pumpkin, milk, and vanilla.

Gradually add in flour. Scoop cookies. Bake 12 minutes. Cool completely.

Browned Butter Icing:

4 C Powdered Sugar

10 Tbs Butter

¼ C + 1Tbs Evaporated Milk

2 tsp Vanilla

In small saucepan, melt butter until browned and foam subsides.

 Off heat add powdered sugar, milk and vanilla. Stir together until smooth.

Spread onto cookies.