Tuesday a week ago felt right for bringing a suitable dessert to the table, and it was particularly remarkable. Brown butter blondies were produced before bedtime, packed with white chocolate but not quite enough walnuts, with crazy-good caramelized crusting around the edges. I'd made a batch of sweet milk vanilla ice cream, and I still had enough butterscotch sauce stored away in the back of the fridge. All that indulgence might have stepped in as a balm for the pronounced end of the nice fall days and the arrival of what felt almost winterlike in comparison.
Based on "Brown Butter Blondies," from Anita Parris Soule of Wild Thistle Kitchen.
"The Best Butterscotch Sauce," from Barry C. Parsons of RockRecipes.com. [Published 29 March 2018]
"Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but no longer available on their website.
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