It has been arts and crafts week in the funky kitchen house. I have been sewing up a storm!
My laptop has a cute new laptop cozy to keep safe in for when we’re travelling to Ontario next week. This way, I can bring it with me and maybe get a post or two up while we’re out of province! It’s a really easy sewing project that comes together in a snap, and really if your laptop didn’t come with a case, why not make one? The pattern I used, by Amy a la mode, can be found here. I made a few adjustments here and there, but I think it came out just right.
I’ve been working on a quilt for a dear friend of mine….
Making some modifications to a hunting jacket…
And also slowly but surely hand sewing the binding onto the quilt I made for Mr and myself. It is going to take forever, but my technique is vastly improving.
Sometimes I wish there was an odometer on my sewing machine, so I could see how many kilometers I’ve gone.
What does this have to do with food? Let me tell you. All of this sewing requires the following: a cup of tea, and something to nibble on.
Brown Butter Brown Sugar Cookies
(adapted from Megan at Take a Megabite)
1/2 Cup butter
1 Cup 2 Tbsp flour
1/4 tsp baking soda
1/8 tsp baking powder
1/2 tsp salt
1 Cup packed brown sugar
2 tsp vanilla extract
1 Tbsp brown sugar
1 Tbsp sugar
- Brown the butter. Allow it to cool until it starts to solidify again.
- Preheat the oven to 350° F.
- In a mixing bowl, whisk together the dry ingredients: the flour, baking soda, baking powder and salt.
- In another mixing bowl, whisk together the cooled brown butter with the brown sugar, egg, and vanilla until smooth.
- Combine the wet mixture and dry mixture, forming your cookie dough. This cookie dough is heavenly!
- In a shallow dish, stir together the second measure of brown sugar with the white sugar.
- Roll out small balls of cookie dough, and roll each of them through the sugar mixture in the shallow dish.
- Bake the cookies on baking sheets until the edges start to go golden (~8-10 minutes).
Brown butter brown sugar cookies are magical. They taste of caramel, toffee, a little bit of molasses. The brown butter makes them feel fancy too! I keep imagining them sandwiching ice cream and knowing that it must be done.
Having made them twice now, a piece of advice: I got impatient waiting for the brown butter to start to solidify and popped it in the freezer to get the job done quickly. This was a mistake. The butter got too solid, and still being impatient, I just went with it and mixed everything together. This lead to some cookies being super brown buttery tasting, and some barely at all. They were still awesome, just some more than others. The moral of the story is that it is much nicer to distribute fairly, and that patience is a virtue. Your cookies will be better for it.
Mr says brown sugar brown sugar cookies are awesome and deceptively nutty.
This time last year: Watermelon Sorbet
And the year before: Pure and Simple Applesauce