Browning the butter adds a deep, nutty aroma to the filling.
If you ate too much gingerbread over the holidays and aren’t sure what to do with the leftovers, we have your answer: cookie butter. Past-their-prime cookies are best suited to a sweet spread like this one, so round up any gingers that are no longer soft. Slather the butter onto shortbread or graham crackers, use it as a dip for salty pretzels or simply eat it by the spoonful!
Two ever-popular flavours - peanut butter and chocolate - combine in this sweet.
Perhaps the most Canadian dessert of all is the iconic butter tart. The first published recipe appeared in The Women's Auxiliary of the Royal Victoria Hospital Cookbook in the 1900s, but its origin is believed to date as early as 1663, when the king of France sent 800 unmarried women (filles du roi) to New France to o set the gender imbalance in the colony.
Adding a swirl of peanut butter takes this classic chocolaty treat to a whole new level of delicious.
Having the butter truly soft prevents the icing from splitting when tinting it.
Plain melted butter is wonderful on lobster, but this jazzed up version makes your seafood dish even more irresistible.
A luscious, rich dessert to please peanut butter and chocolate lovers!
Plain melted butter is wonderful on lobster, but this jazzed up citrusy version will make your seafood dish even more irresistible.
These walnut-topped and sugar-sprinkled cookies call for browning butter, which gives them a warm colour and rich, nutty flavour.
