Brown Butter Chocolate Chip Cookies

I was playing around with cookie recipes a bit, and came across this one. I already have a Chocolate Chip Cookie recipe on the blog, and it’s amazing, but I’ve been looking for other options for those “Just In Case” days.These were pretty good. It was my first time making brown butter, so I think I was overly cautious and could have let the butter get a little browner, but overall, I really enjoyed these cookies. They were soft on the inside, bursting with chocolate chips, and the little bit of sea salt on top just put them over the edge.If you are a fan of chocolate chip cookies, you should at least try these out. The original recipe is here, and really I only changed the chocolate chips to what I had available.


Yield: 2 dozen cookies

14 tbsp. salted butter (a quarter cup is 4 tablespoons)
2 1/3 c. flour
1 tsp. baking soda
½ tsp. sea salt
1 c. plus 2 tbsp. brown sugar, packed
½ c. sugar
2 tsp. vanilla
2 eggs, at room temperature
2½ c. chocolate chips (can be a mix of milk, dark, bittersweet and semisweet – I used all semisweet because that was what I had on hand)

To make the browned butter, place the butter in a small saucepan over medium-high heat and cook for about 2 minutes, stirring almost constantly, until the butter has completely melted and lightly browned. Remove from heat and scrape butter and any brown specks into a heatproof bowl. Place the bowl in the refrigerator and let it cool back to room temperature. Check on it every so often to make sure it doesn’t get too hard.Preheat the oven to 375°F, and line two large baking sheets with parchment paper. Set aside.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, add the brown butter and sugars. Beat on medium speed for about 2 minutes, or until light and fluffy. Add the vanilla, and beat again. Add the eggs, one at a time, beating well after each addition.Add the flour mixture, and mix with a wooden spoon until the flour begins to disappear. Fold in the chocolate chips.
Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for spreading). Continue until all the dough has been rolled.
Place baking sheets in preheated oven and bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely. If desired, sprinkle additional salt on each cookie once out of the oven.

Vanilla Chai Protein Powder Muffins

I found a great basic muffin recipe, and I decided to use some of my Vanilla Chai protein powder as a substitute for some of the flour. About a year ago, I found Vega Vanilla Chai protein powder, and I kind of fell in love with it. I haven’t tried baking with it until now, and I can’t believe that I waited for so long.This basic muffin recipe is awesome, and if you don’t want to bake with protein powder, just use flour for the full amount instead of splitting it up. I was really happy with how well these turned out, and I know that this basic muffin recipe is something I can use and tweak as I see fit.The original recipe was found here, and like I said, all I changed was swap out one fourth of the flour for my Vega protein powder. Easy swap.


Yield: 1 dozen muffins

1½ c. flour
½ c. Vega Vanilla Chai protein powder
½ c. sugar
2 tsp. baking powder
½ tsp. salt
¾ c. milk, room temperature
½ c. butter, melted and cooled
2 eggs

Preheat oven to 350°F. Line a muffin pan with paper liners, and set aside.In a small bowl, whisk together the flour, protein powder (if using), sugar, baking powder, and salt.In a medium bowl, whisk together the milk, butter, and eggs. Add the flour, and stir with a silicone spatula.Divide the batter evenly between the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.Transfer muffins to a wire rack to cool completely.

Cinnamon Nutmeg Oatmeal Muffins

I was on a bit of a muffin kick last week, so I went a little overboard with the muffin recipes. It was a bit crazy. I had about three dozen muffins and I had to give some away and freeze some because I just made too much. At least I’ve learned.

Either way, I really enjoyed these muffins, because they go well at any time of day. These are great for breakfast, a snack, with tea or coffee, or for dessert. It also helps that they are fairly healthy.

The original recipe was here. They didn’t puff up as much as the picture, but the flavour was spot on and so good. Just, take my word for it. These muffins are great.


Yield: 2 dozen muffins

2 c. rolled oats
2 c. milk
2 c. flour
2 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. butter, softened
1 c. light brown sugar
2 eggs

In a large bowl, stir together the oats and milk, and allow to sit for 30 minutes.

Preheat oven to 400°F. Prepare a muffin tin with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

When the oats have softened, add the brown sugar and eggs. Whisk together, then mix in the butter.

Add the flour mixture to the oat mixture, and fold together.

Scoop muffin mix into prepared liners, and bake for 15-18 minutes, until a toothpick comes out clean. Let muffins cool in the pan for a few minutes before moving them to a cooling rack.

Brownie Muffins

These are great when you want a brownie, but you want single-serve brownies. It’s great, because one of these has a center piece, a corner piece, and an edge piece.

I didn’t change much at all, because this is a super simple recipe. If you want brownies, but without the mess of cutting them, definitely make these.

I found the original recipe here. I wasn’t sure if they were muffins or brownies, but really, you could make these as brownies in a pan and it would work just the same. If you love a chocolatey treat, then these are for you!


Yield: 1 dozen muffins

4 oz. semisweet or bittersweet chocolate, coarsely chopped
½ c. butter, cut into pieces
1/3 c. plus 1 tbsp. flour
1/3 c. cocoa powder
1/8 tsp. salt
2 eggs
¾ c. sugar

Preheat oven to 350°F. Line a muffin tin with paper liners and set aside.

In a medium heatproof and microwave safe bowl, heat the chocolate and butter in 20-second intervals until melted. Set aside.

In a small bowl, sift together flour, cocoa, and salt.

Using a mixer with the whisk attachment, whisk together eggs and sugar until thick and pale, about 4 minutes. Reduce speed to low, and slowly add in the chocolate mixer. Take the bowl off the mixer, and add the flour mixture. Fold in with a spatula until mixture is just combined.

Divide batter between the liners, filling them about three-quarters full. Bake in the preheated oven for 13-16 minutes, or until a toothpick inserted into the center of the muffins comes out with a few moist crumbs.

Transfer to a wire rack and let cool for 10 minutes before removing from the pan, then allow to completely on a wire rack.