2 and 1/2 days off from work makes this Monday just a tiny bit painful.
Thanksgiving was awesome.
My cutie of a nephew said my name and Nick’s name, learned Maggie’s name (Magnie, as he says it) and is on his way to being a pretty good little football player. We had bath time, nap time, early morning snuggle chatter time, and got to watch him scarf down a banana in less than 10 seconds, after he had already eaten french toast.
We ate so. much. food.
Grilled and beer-butt turkey. Sweet potato casserole. Green beans wrapped with bacon. Corn casserole. Cranberry salad. Fresh baked bread. Coconut cream pie. French toast. Biscuits with bacon and eggs. Homemade noodles with turkey and vegetables.
I got slobbery kisses, sticky handed-hugs, and did not want to leave yesterday to come home.
But here I am.
Working and back to real life.
So tired of eating that I haven’t even made a meal plan or grocery list for this week.
Maybe we can just eat cookies all week? Nick would probably be okay with that.
These cookies happened a few weeks ago and I can’t believe they’ve been sitting on my camera card for this long.
Brown butter is it. It’s the best smell…ever?
I want it in cookies, blondies, drizzled on cakes and breakfast, folded into bread and rolls, slurped off a spoon.
And finally – finally – I mixed my obsession with brown butter and one of my favorite cookies of all time. Vanilla pudding cookies are soft and fluffy and just a bit sweeter than regular cookies. Adding the brown butter takes these cookies to over the top delicious.
If you’re as sick of turkey and potatoes as I am, break out the mixer and bake these up today. I may do the same.
Brown Butter Pudding Cookies
Makes: 4 dozen cookies
- 2 sticks butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1 package instant Vanilla pudding mix
- 1 cup all purpose flour
- 1 and 1/4 cups whole wheat flour
- 2 cups semi-sweet chocolate chips
- Place butter in saucepan and heat, over medium low, until butter is melted.
- Cook butter on medium until it is browned and smells rich and toasty. Remove from heat.
- Stir sugars into the browned butter.
- Pour sugar mixture into large bowl and let it sit 10 minutes.
- While the butter and sugar are cooling, whisk the salt, baking soda, pudding mix, and flours together in a bowl.
- Blend eggs, one at a time, into the butter and sugar mixture. Stir in the vanilla.
- Add the flour mixture, a little at a time, until all of the flour is incorporated.
- Fold in the chocolate chips.
- Preheat oven to 375 degrees and place dough in the refrigerator for 20 minutes to chill.
- When the oven is hot, drop dough by the tablespoon onto a baking sheet 2 inches apart.
- Bake at 375 10-12 minutes or until golden around the edges.