When I cooked these maple balsamic brussels sprouts the other night, I was surprised with how many people reacted on twitter and instagram about wanting the recipe. However, I just sort of made it up. They’re inspired by one of my favorite dishes at Graffiato – oh and I’d absolutely recommend adding panchetta like they do!
I totally understand having a good recipe to follow for baked goods, but when it comes to cooking, I like to be a little more spontaneous in the kitchen. I understand this is a skill and mindset that not everyone is used to, but I really encourage you to try it. I promise, with the combination of maple and thick, sweet, balsamic glaze, you really can’t go wrong. Hopefully you’ll learn a little about yourself and the ingredients, and also create a new favorite fall veggie in the process.
Chop brussels sprouts in half. In a large pan, sauté sprouts with olive oil and some chopped garlic. Sauté until they’re starting to brown. Meanwhile, in a small saucepan, heat maple syrup (I use plain old Aunt Jemima) and Crema until thick, sticky, and bubbly. (Crema is balsamic glaze, like this one – this stuff tastes so good and is fun to drizzle on all sorts of things! But you can also make your own by just heating balsamic vinegar in a saucepan for 20-30 minutes and reducing it until it becomes super thick.) Pour maple balsamic mix over browned spouts and stir so they’re covered in the thick sauce. Drizzle any leftover sauce over the top.
Good morning and hello Monday. I’m struggling to start this week off, but I’m looking forward to a great week with family. This is just the beginning of the best time of year. Many things to be thankful for. So many undiscovered adventures ahead to look forward to.
One of my new favorite things is brown butter. It’s so nutty and sweet and has the most unique warm flavors. I want to put it in and on everything – pasta, rice kirspies treats, and this perfect fall frosting. I made my favorite pumpkin cupcake recipe a couple weekends ago for a party but I wanted to do something different than a plain cream cheese frosting. Remembered my love for brown butter. Adding extra cinnamon. And voilà! I think I just whipped up the best frosting ever.
Seriously. Best. It would also go well with a great vanilla cake or banana cake. So go make this frosting soon…and report back. Do you love the brown butter as much as I do?
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice mix
- 1 teaspoon ground nutmeg
- 4 extra-large eggs, at room temperature
- 2 cups canned pumpkin purée (8 ounces), not pie filling
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 cup vegetable oil
- Preheat oven to 350°. Line two 12-cup muffin tins with cupcake papers.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together eggs, pumpkin, sugars, and oil. Slowly add the flour mixture until fully combined.
- Divide batter into cups and bake for 20-25 minutes. Let cool.
Cinnamon Brown Butter Cream Cheese Frosting
- 1/2 cup (1 stick) unsalted butter
- 2 8-ounce blocks of cream cheese, softened
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- Brown the butter, then set aside to cool completely. (It might look congealed a little but it’s ok to use.)
- In the bowl of an electric mixer, beat browned butter and cream cheese. Add in cinnamon and vanilla.
- Slowly incorporate confectioners’ sugar until sweetened to your liking. Frost cupcakes.
*Forgive the crappy photos, I baked these during a day of drinking at a beer festival :)
How about a cozy baking day? Make these little round chocolate raspberry tarts while bundled up in this animal print shawl sweater, old t-shirt, and wool socks. Seriously, can I have a day off to do this?
tarts // sweater
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Happy Friday, friends! Hope you had a great week. I’m so looking forward to this weekend…celebrating all things fall with a visit to a corn maze, sleeping in with the windows open, plaid and boots. I’m soaking up as much of it as I can before winter rolls in.
Oh, did you catch me over on the Washingtonian this week? I shared a few of my favorite work outfits including the cutest under $30 Target dress. I hope to have more photos to share with you next week!
Ok, so what are you doing this weekend? Pumpkin picking? Brunching? Baking this easy apple galette? Whatever you do, have a great one!