Thursday, February 12, 2015

Brown Butter Blondies: Finding my way back

I took a long break from the blog.  I think from mid-November to mid-February, I was more or less silent.  I did a little bit here and there on my Facebook Week of Menus page, and still answered emails and questions from readers who were reading older posts, but I was not putting up anything new.  I actually found myself feeling guilty initially, a feeling that I was disappointing all of my readers and they were eagerly awaiting my next post, but that guilty feeling (which got no rhythm in case you're a WHAM fan) soon faded away and it became easy to not blog anymore.  I discussed with a few friends the possibility of just closing it all together and so as to not put any pressure on myself to continue having to write or think or photograph anymore.  All said leave the blog up, and all said post again when I was ready to post.

During this period of silence, I did embark on quite a bit of soul searching, primarily because I wanted to remember why I wrote.  I often told myself the writing was for others, but really the writing was for me, as a mode of expression, thinking and processing silly details about my life.   Time, or really the lack of time, took away my ability to write.  With the absence of the writing, came an absence of a huge part of my processing mode.  I stopped thinking so much, I stopped searching so much and sort of let myself get lost in a life that was becoming super chaotic and overly committed.

2015 began with an explosion of moments where it became clear that my life was battered enough and that I needed to slow down.  I made concerted efforts to remove extra commitments, and tried to become a calmer, less intense and less frazzled version of me.  I tried to be more present for the kids, more focused with the Husband, and overall better to myself.  The end result is really that I found time, both in my head space and in my life space.  In a sudden moment, I tentatively thought to myself - should I try and write again?

I gingerly dipped my toe into the proverbial pond again, hesitating as I planned the writing mentally, and pausing a lot more than I normally do.  Does it sound right?  Does it read right?  Am I capturing the moment?  I questioned my writing a lot more than I used to, even considered not posting, but in a rush of "oh what's the big deal" I pushed publish, and showed my face to the blog world again.

What surprised me more than anything was the amount of response I got.  I figured after three months of not posting, I'd have to push to find people to read my work again.  I didn't.  My readers were all waiting, and I was really taken aback at how much that gratified me since I always thought to myself that most of the writing was for me and not the audience.

But writing is generally for an audience.  Although I write to keep a record for myself, I also write a blog which means I am taking into account a larger body of people to read my words and think about my recipes.  And as it turns out, the larger audience is what encourages me to keep going.  Their response, their attempts at my recipes, and their feedback is such a gift that I've found my foot space in blogging again.

As a sweet celebration thank you for all of you who have waited patiently, here you go.  This is a sweet easy cookie to make, and it's so good that you'll have none leftover if you leave the pan out.  I love the texture - chewier, like a brownie, and denser than a regular cookie.  It's one pan, you don't need a mixer and it throws together super easy that you'll make it again and again.

Brown Butter Blondies
Makes 32 or 64, depending on your cuts

Ingredients
2 sticks unsalted butter
½ cup white sugar
1 ½ cups packed light-brown sugar
2 large eggs
1 tablespoon  pure vanilla extract
2 ½  cups all-purpose flour, plus more for pan
2 teaspoons salt
½ teaspoon baking powder
1 ⅔ cups semisweet chocolate chips

Method
Preheat oven to 350 degrees. Butter a 9X13-inch baking pan. Grease pan very well, either using spray or additional butter.

Melt butter in saucepan.  Cook until butter melts, foams, and the brown bits begin to form.  Remove from heat when butter has lots of golden brown flecks within.  Transfer butter to a heatproof bowl.  Stir in white sugar and brown sugar.  It may not fully incorporate but this is okay.  Stir in egg and vanilla, then flour,salt and baking until just combined. Stir in chocolate chunks; spread batter evenly in prepared pan.

Bake until browned on edges and set, about 35 to 40 minutes. Let cool completely in pan set on a wire rack, then carefully cut and serve.

Great with ice cream, hot coffee, or a cup of milk.

Printable recipe

Sweet treats.  Thank you.

Monday, February 9, 2015

Fish (Cod) Stew: Minus one

Last week our family was minus one.  Daughter #1 took off to the week-long, fifth grade, outdoor education experience, so our family of five for five days, became a family of four.  A 20 percent reduction in humans in our house, but the workload reduction exceeded 50%.  Somehow, the one child being gone reduced so much drama and work in the house that I was, dare I say it, kind of bored.

Suddenly Daughter #2, who is usually at odds and in a fierce battle with Son became this docile, sweet, older child figure, attentive and helpful to Son.  Son, who usually attacks Daughter #2 with his light sabers and bad karate chops along with verbal assaults and whines suddenly became awesome younger brother who was a fun playmate.  Add to that that I no longer had to manage and moderate Daughter #1's homework, early arrival to school, and clothing choices, time was suddenly on my side.  I breathed a little bit more, prayed a little bit more, and read more of Bible.  It was a peaceful time and a quiet time and a bit of rest.

Thursday night, after Daughter #1 had been gone for a while, suddenly made me realize that I missed some of the chaos.  That her presence, albeit sometimes infuriating and crazy-momma making, was sorely missed.  Everything seemed quieter, mellower, more subdued and my normally psychedelic life took on colors of restrained muted tones.

I wanted her back.  I wanted her back in one piece, back in the house, making the noise and making the chaos where it should fall.

When Friday rolled around, I knew I would make her this fish stew, which she declares, "One of my favorite meals ever!" I asked her, after we sat down to eat together, "Did you miss mommy's cooking?" to which she paused and said, "A little, but the food there was really good."  I guess I'm happy that she didn't starve being away from home.

The best thing about this stew is that it comes together so quickly in a single pot.  Use some crusty bread to make delicious toasts or plain oyster crackers also work just as well.  For a bit of heat, I like a sprinkle of red chili pepper flakes.  This recipe also easily doubles, and I've made it for my house church to rave reviews.
Fish (Cod) Stew
Serves 4

Ingredients
3 tablespoons olive oil
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
¼ cup finely chopped red onion
1 tablespoon fennel seed
Coarse salt and freshly ground pepper
1 can (14.5 ounces) whole or diced tomatoes, in juice
16 ounces clam juice
1 1/2 pounds skinless cod fillet, cut into 1 1/2-inch pieces

Method
In a large pot, over medium heat, heat olive oil and add carrots, celery, and red onion. Add a healthy pinch of salt and pepper. Saute until vegetables are softened and slightly translucent, about 6 minutes.  Add fennel seeds. Add tomatoes, juice and all and cook until almost all tomato juice is evaporated, about 5 minutes.  If you use diced tomatoes, you won’t need to break the tomatoes up at all, but if you use whole tomatoes, break up tomatoes with the back of your spoon.

After tomato juice is cooked off, add clam juice and bring to a simmer.  Add cod pieces and cook until fish is opaque and cooked through.  Immediately remove from heat.

Serve with crunchy bread or oyster crackers.

Printable recipe

The perfect warm welcome home.

The clam juice I used.  Purchased at Whole Foods for a lot less.

Tuesday, February 3, 2015

Mapo Tofu with Korean Slant: Aging with your glasses

I went to the eye doctor today, just for my typical check up to make sure that my prescription for my contacts were good and up to date.  I don't look forward to my eye doctor appointments, because invariably I end up in that situation where the optometrist begins asking the series of questions, "Is A better than B?  Do you like one or two?  B or C?  This one or this one?" and my head starts swimming as I try and make sure that in fact, B is more clear than C and 1 is easier to focus with than 2.  I hate making tiny decisions.

Today, I decided to complicate matters further because I was trying to figure out if I should update my glasses, which are officially 13 years old. I know - they ARE old, but bear in mind that I wear my contacts far more than my glasses, so glasses aren't that big of a priority most of the time.  As Dr. T examined and tested my vision, I explained that it was harder to see at night and drive with my glasses and at the same time, it was getting harder to read smaller print.  She ran a series of evaluations for me and then determined that yes, in fact I'm not seeing that great far or that great close.  The curse of aging.

Then came the series of complex decisions as to how to best manage this eye/glasses/contacts/prescription dilemma.  She explained progressive lenses (fancy word for bifocals with no lines), progressive contacts (fancy word for bifocals just stuck to my eyeball) and reading glasses (fancy for old lady in the room).  I started with my original goal of glasses that I would be able to see better with at night, should I need to drive, and we experimented with a few options, which ended up compromising my ability to READ at night with the same glasses.  Again the option of progressive lenses came up, to which I responded, "But can't I just TAKE OFF my glasses and read at night which is what I do already?"  She nodded, but given that Dr. T is all of 15 years old and no idea how aging women have issues with their eyesight, I don't think she was impressed with my practical solution.  (For the record, I am impressed with my low tech solution of REMOVING my eyeglasses.)

After the decision for the appropriate prescription, came the ever-harrowing decision of choosing a frame.  I spent about 15 minutes looking at a few, and after the series of decisions I had to make regarding HOW I was going to correct my vision, deciding WHAT I was going to look like in said glasses suddenly became so overwhelming that I began my shutdown process, which happens whenever I am confronted with too many decisions.  "I'm going to come back, with my husband so he can help me decide" I told my Doc.  

"I can help you decide if you'd like," she kindly offered.

"No.  I think I need my husband.  He'll have a strong opinion and it'll help me decide," I said.

And with that, I walked out, eager to get away from the one hour long series of tiny decisions that ultimately just proved that I'm getting old with bad eyes.

I ran home, to throw together, what has become my family's favorite quick dinner dish, Mapo Tofu with Korean Flavors.  I love it because I don't have to make decisions. I just MAKE it.  And when I MAKE it, the family just EATS it.  No decisions.  No complaints.  Just a complete quiet take down of a hearty meal that comes together so quickly that actually I should make it far more often.  It's mildly spicy (you can control it), savory, and just goes so well with a bowl of hot rice.  I flavor it with more Korean typical flavors like sesame oil and gochujang, and it just works.

More mapo tofu. Fewer decisions about my eyes.  That would be my ideal day.

Mapo Tofu with Korean Slant
Serves 6

Ingredients
1 teaspoon canola oil
1 teaspoon sesame oil
1 lb to 1 ¼ lb ground beef (I like organic ground beef from Costco)
2 tablespoons chopped garlic
½ teaspoon salt
2 tablespoons (or 1 tablespoon if you’re worried about spice) Korean chili pepper paste (gochujang)
2 tablespoons hoisin sauce
1 tablespoon soy sauce
Two 14-ounce package soft tofu, finely diced
1 1/2 teaspoon cornstarch
1/2 cup water
6 scallions, finely chopped
White rice, for serving

Method
Heat a large skillet until hot. Add both oils, followed by ground beef and garlic. Season with salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes.

Stir in the Korean chili pepper paste, hoisin and soy sauces, and cook, stirring, for 3 minutes. Gently fold in the tofu. In a small bowl, whisk the cornstarch into the water. Add to the skillet and simmer until the sauce thickens, 2 minutes. Stir in the scallions and serve.
Printable recipe

Yes.  Please.


Monday, November 17, 2014

Caesar Salad: Life in 15 minutes

To my fearless moms-friends who work around their 15 minutes like the pros they are; you're awesome.

I think that a lot of parents will relate to the following statement about living with children: life gets measured in 15 minute increments.

I find myself planning my life in 15 minute moments of activity and inactivity.  Getting lunches ready in the morning?  15 minutes.  Taking a shower and getting ready?  15 minutes.  Walking to school?  15 minutes.  Grocery shopping? 30 minutes.  My day from the morning to the end of the night is planned in 15 minute increments.  When I'm driving kids to different activities (one or two 15 minute increments) I'm thinking of and planning the next 15 minute increment.

My mom friends and I regularly pull out our calendars and plan drop offs and activities in 15 minute increments.  My friends will work schedules around 15 minute increments.  And suddenly every single moment of my life is about the next 15 minutes.  And the next.  And the next.

Most household chores are a done over a series of 15 minute chunks.  I'll sort and manage to get one load of laundry started and another will be coming out of the dryer and I can start folding it, but 15 minutes isn't enough time to finish it all.  I'll start but not finish before I have to rush off to pick up the kids or start work.  I generally can make it through stripping the bed sheets of all the beds in 15 minutes, but I can't put the sheets back on in 15.  So I'll do one or two and then have to do the rest later in the day.  Dinner is mostly a series of 15 minute increments.  Usually I try to make it in two 15 minute increments, sometimes grabbing myself a 15 minute earlier in the day to finish the meal with another 15 minute later in the day.  As long as the kids are awake and hustling, my life is being boiled down to 15 minutes.

Sometimes, like on my birthday, the best present comes to you in an unexpected way.  As I rushed back from work on my birthday,  (yes I teach on Saturdays sometimes), I had in my head on the drive home (two 15 minute blocks) all the 15 minute tasks I had for the rest of the day.  First and foremost was emptying the dishwasher and cleaning up breakfast dishes and the rest of the kitchen that I hadn't had a chance to do before rushing off to teach.   I had whittled down the tasks to their most efficient order so that they'd be done in 15 minutes so I could begin my next tasks of getting the family lunch.  However, when I walked in, three cheerful children greeted me with the beautiful sight of my 15 minute activity all completed.  They had, of their own volition, cleaned the kitchen, emptied the dishwasher, loaded the dishwasher and organized things in the kitchen on their own (as a birthday present.)  I was excited because I got an extra 15 minutes back more than I was about the cleaning that the kids did.

Therefore, I present to you my favorite 15 minute Caesar Salad.  I love this one because it doesn't use egg or mayo in the dressing, but rather relies on mustard to help emulsify the dressing.  The croutons are baked in the oven quickly, and while they are baking, lettuce is quickly cut and washed, and dressing is made.  It takes 15 minutes if your lettuce is pre-washed, and for some who aren't so quick with the knife it could take 30 minutes.  However, the more you practice, you'll get it down to a 15 minute chunk of time, and oh - is it worth it.  Rich, tangy, satisfying.  Sometimes I throw some chicken on top, but most of the time I just sit and enjoy it for what it is - 15 minutes of heaven.

Caesar Salad
Serves 4

Ingredients
½ loaf crusty French bread
¼ cup olive oil
1 teaspoon salt

3 tablespoons anchovy paste (available near the canned meats section of your supermarket)
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar (balsamic makes it nice and rich)
1 teaspoon Worcestershire sauce
3 cloves fresh garlic, peeled
Juice of a whole lemon
½ cup olive oil
½ teaspoon salt
black pepper

3 hearts of romaine, washed and cut into bite-sized pieces
Shredded Parmesan

Method
Preheat oven to 425.  Cut loaf of bread into bite sized pieces.  Toss with olive oil and salt.  Place on baking sheet.  Bake for 7 to 9 minutes, until golden.  Set aside.

While croutons are baking, in a food processor (or mini food processor) put anchovy paste, dijon mustard, vinegar, Worcestershire sauce, garlic and the juice of the lemon.  Process together and then slowly add olive oil.  Salt and pepper to taste.

Toss romaine with about ⅓ of the dressing.  Sprinkle with parmesan.  Taste.  Add more dressing if desired.  Top with croutons and more Parmesan.  Finish with another sprinkling of black pepper.

Serve!

Printable recipe

Absolutely worth 15 minutes.

Monday, October 20, 2014

Pumpkin Scones with Brown Butter Glaze: the object of desire

My book fair team and I took on the job of keeping the book fair up and running for a week, in order to raise money for our school library.  It's a job I've done for the past 5 years, and one that I really enjoy, mostly because I love to talk to kids about books.  I run around, talk about book titles, encourage kids to try books out beyond an interesting cover, and give mini book talks to as many people will listen, in order to promote the reading of books.  There were a couple of not so great incidents this year, including a mom pointing (literally) her finger at me, when I wouldn't do what she wanted, and a young boy who shoplifted, and the other boy who insisted on coming in repeatedly asking for a book that we didn't have and wasn't going to get.

But the funnier aspect of this book fair, came in the form of the book Sisters.  I knew it was going to be the hot item of the book fair, especially since it had just come out in August.  I knew kids would be excited to read it, buy it, own it, only I underestimated the "hotness" of the book.  The first day of the fair, Friday, we opened, and before lunch I placed my first restock for 10 more copies.  The first 30 sold out in a day, and I promised a long string of girls that I'd be "getting more" very very soon. The weekend passed, and I didn't really think much about it.

However, when we opened on Monday, I saw a long string of girls come in and ask if I had Sisters.  Sweetly I reminded them that I'd be getting more, but I just didn't have any at the moment.  They all patiently walked away and I called out after them, "I'm supposed to get some more before the end of school!  See you then!"  I received my shipment, placed them on the shelf, and braced myself for the after school rush.

What I experienced was like being a rock star or some movie star where people want your autograph.  I was mobbed by girls and boys alike, all clamoring for a copy of the book.  I passed them out, first come first serve, disappointing many when I quickly ran out.  I cleverly came up with the idea of looking in the hold boxes for the teachers for some more, and suddenly a mob of girls closed in on me saying, "ME!  It's mine, it's mine it's mine!!!"  At the end of that Monday afternoon sales hour, I felt as if I had many people pulling and tugging at my clothing, all vying for a piece of me.  In reality all they wanted was the book, but still, I felt intensely drained.  That book was a serious object of desire.

As I've been baking a lot while on vacation, I decided to take on pumpkin scones.  Mostly it was kind of a casual experiment, as I had those many cans of pumpkin in my kitchen, and I just wanted to test some things out. However, as those in my neighborhood heard of my pumpkin scone, I received numerous texts and requests for one or more of the scones.  I discovered that the primary pumpkin scone purveyor, Starbucks, was no longer making them.  (Maybe your local Starbucks will, but ours in the Bay Area do not.)  I had people offering to buy them from me, some for their son, some for their mom, and one guy came over walking his dog, begging for one for his pumpkin-scone-starved family members.  I was inundated with request, but in this case it worked out, because the recipe I created makes 16 scones, and no family should eat 16 scones in a single sitting.

Once again, I designed the recipe to USE UP AN ENTIRE CAN OF PUMPKIN, because I do not like the remnant pumpkin in the can situation.  It actually drives me crazy when I get in that situation. The scone is tender and moist, with the fragrance of all those amazing spices we associate with fall. The brown butter icing is a favorite with everyone, and with a black cup of coffee - it is an object of desire.  Take your time making these, and enjoy the experience, because once they are ready, you'll be deluged with requests for your presence scones.

Pumpkin Scones with Brown Butter Glaze
Makes 16 scones

Scone Ingredients
4 ½  cups all-purpose flour
⅔  cup packed brown sugar
4 teaspoons baking powder
2 teaspoon ground cinnamon
1 teaspoon ginger
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon baking soda
½  teaspoon salt
1 cup (2 sticks) cold butter cut into one inch cubes
2 eggs
15 oz can of pumpkin (not pumpkin pie filling)
¼ cup of milk, possibly more IF your dough is too dry

Scone Method
In a large bowl of a mixer, combine the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.  Add cut butter.  Turn the mixer on low and allow the mixer to cut the butter into the flour, until mixture resembles coarse crumbs, about 2 minutes.   In another bowl, whisk the eggs, pumpkin and ¼ cup milk. Stir into dry ingredients just until moistened.

Turn dough onto a floured surface; knead gently 10 to 12 times, until dough comes together.   Divide dough in half.  Pat each portion into an 8-in. circle and cut into 8 wedges.  Repeat with the other section of dough.  Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with milk.

Bake at 400° for 15 to 18 minutes or until golden brown. Remove to from pan to cool on racks.  Once scones are fully cool, make glaze.

Glaze Ingredients
1 stick (8 tablespoons butter)
2 cups confectioners sugar
1 teaspoon vanilla extract
3 to 5 tablespoons whole milk (will vary based on desired consistency)

Glaze Method
In a heavy saucepan, melt butter over medium high heat, until golden brown, about 8-10 minutes. Carefully pour melted butter into a bowl, leaving excess sediment behind.

Add confectioners sugar, vanilla extract and 3 tablespoons milk and whisk together until uniform and smooth.  If glaze is still too thick, add more milk and whisk again, until desired consistency.  A runny glaze is easier to smooth everywhere but doesn’t set up as easily as a slightly stiffer glaze.  Choose accordingly.

Use glaze immediately.  Dip scones face tops down, lift and hold over bowl, allowing dripping.  Turn over and place on a cooling rack over a tray to catch any residual drips.  Serve with coffee.
Printable recipe

Objects of desire


Thursday, October 16, 2014

Pumpkin Spice Bread with Brown Butter Glaze: Sometimes a "can" is all you have

I've noticed an alarming trend in my grocery shopping:  I avoid going to the grocery store if I have to take anyone from my family there..

I do not enjoy group outings to the grocery store.  I do not like taking Husband with me (as he'll buy something I don't approve of) and I do not enjoy very much, three chattering, active, no-longer-sit-in-the-cart-and-look-cute children, who ask and explore and get excited over things that I cannot imagine.

"Mom, did you know that Jello comes in this bright green color?  How do they do that?"

"Mom, can I buy this [points to most sugary cereal with 27 different artificial colors listed] and eat it for all three meals today?

"Mom, let's walk down this [chips] aisle.  I wanna see all the stuff here.  It looks really yummy here."

"Mom, lemonade comes in a BOTTLE.  Like already made!  How do they do that?"

"Mom, look at these applesauces.  It has only apples listed in the ingredients.  Can we get it?"

"Mom, we need more snacks.  There is nothing I like to eat at home.  THIS SNACK is allergy safe!!"

"Mom.  They have FROZEN pizza.  Now you don't have to make it homemade.  Let's get one."

The mass of craziness, questions, activity, and general flurry of three kids running circles around me generally means that I will avoid going to the grocery store by all means, especially when the kids are on break, and right now, my kids are on break.  They are on a three-week fall break, and I made the mistake taking them to the store once, and I subsequently vowed to myself that we'd have to be starving in order for me to go again.

Therefore I began rummaging through the pantry to find new things to cook without going anywhere to get ingredients, and I discovered 6 CANS of pumpkin.  Although the weather was hot, suddenly I felt fall.  I wanted to make something warmly spiced, rich, and typically autumn.  I toyed around with all six cans of pumpkin, making various permutations of this spiced bread, until I came upon the recipe that truly satisfied me.  One major requirement was that I had to USE UP a can of pumpkin instead of having one of those "I have 1/4 cup of pumpkin left that I don't know what to do with" situations.  The other major requirement was that I wasn't going to go to the supermarket to get any missing spices or ingredients.  The result was this super delicious bread that everyone who has tasted has been going nuts over.

(In a funny side story, I knew I wanted cinnamon, but could only find cinnamon sticks. In order to avoid the store, I cleaned out my coffee grinder and ground my own cinnamon, sifted it to make sure it was fine, and drank cinnamon perfumed coffee for a few days, only to find my ground cinnamon 3 batches of pumpkin bread later.)

Lucky for you, this recipe makes TWO loaves - one to give away, and one to keep. Or, if you're selfish, one to freeze and one to keep.  Or, if you have a ravenous family who needs to keep busy eating pumpkin bread, one to eat and another to eat.  The icing is optional - and as my #2 likes to say, "When it has icing, it's dessert.  When it doesn't have icing, it's breakfast."

Pumpkin Spice Bread with Brown Butter Glaze
Makes 2 loaves

Bread Ingredients
2 ⅓  cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin (NOT pumpkin pie filling)
3 cups all purpose flour
1 teaspoon baking soda
½  teaspoon baking powder
½  teaspoon salt
2 teaspoons ground cinnamon
½  teaspoon ground cloves
½  teaspoon ground nutmeg

Glaze Ingredients
1 stick (8 tablespoons butter)
2 cups confectioners sugar
1 teaspoon vanilla extract
3 to 5 tablespoons whole milk (will vary based on desired consistency)

Bread Method
Preheat oven to 350.  Grease two 9X5X3 loaf pans (or a slightly smaller one, but just know it’ll take longer to bake, the deeper the pan).  Set aside.

In a large bowl, whisk together sugar, oil, eggs, and pumpkin.  Set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.

Gently add flour to pumpkin-egg mixture.  Mix slowly and gently, incorporating gently, being careful not to overbeat.  Once mixture is well incorporated, divide evenly between two loaf pans.

Bake for 65 to 75 minutes.  Bake until tester in the center of loaf comes out clean.  Allow breads to cool for 10 minutes, and then turn out onto racks to cool completely.

Glaze Method
In a heavy saucepan, melt butter over medium high heat, until golden brown, about 8-10 minutes.  Carefully pour melted butter into a bowl, leaving excess sediment behind.

Add confectioners sugar, vanilla extract and 3 tablespoons milk and whisk together until uniform and smooth.  If glaze is still too thick, add more milk and whisk again, until desired consistency.  A runny glaze is easier to smooth everywhere but doesn’t set up as easily as a slightly stiffer glaze.  Choose accordingly.

Use glaze immediately.  Pour over bread and allow to set, about 30 minutes.

Printable recipe

I can stay at home for this.  

Labels

allergy friendly (8) almonds (7) appetizer (27) appetizers (4) apple (3) apples (1) apricots (3) artichoke (3) arugula (7) asian (7) asparagus (6) avocado (5) baby broccoli (1) bacon (5) baked (3) baking (8) balsamic (1) banana (11) bananas (2) banchan (3) bar cookies (8) basil (4) bbq (8) bean sprouts (2) beans (4) beef (12) beets (1) bell peppers (2) berries (1) birthdays (5) biscuits (2) blackberries (2) blueberry (10) boba (1) bok choy (2) braise (4) braising (1) bread (8) breakfast (25) brie (2) broccoli (4) brownie (2) brunch (2) brussel sprouts (1) bundt (12) bundt cake (15) burgers (2) buttermilk (1) cabbage (5) cake (16) cantaloupe (1) caramel (9) caramelized onions (1) cardamom (2) carrot (4) casserole (1) chai (2) cheese (17) chicken (33) chicken breasts (1) chicken thighs (3) chigae (1) chip (1) chocolate (25) chocolate chips (8) Christmas (1) cilantro (3) cinnamon (4) clams (1) coconut (6) coconut milk (5) coffee (4) cold (1) college (1) comfort food (1) cookie (4) cookies (17) corn (6) corn-free (2) cornbread (2) couscous (3) crab (1) cranberry (6) cream (5) cream cheese frosting (11) crisp (2) crostini (4) cucumber (3) cupcakes (21) curry (8) custard (1) dairy free (29) dairy-free (12) delicious (1) dessert (42) dinner (9) dip (2) donations (1) dressing (2) easy breakfast (9) easy dessert (14) easy lunch (10) easy main course (44) easy side dish (43) edamame (1) egg (6) egg free (14) egg-free (11) eggs (3) entertaining (1) event (1) fall (2) family (1) feta (4) figs (1) financier (1) fish (6) food as gifts (15) food for schools (2) french fries (1) fried (3) fried rice (3) frozen yogurt (1) fruit mosaic (7) fundraising (1) fusion (10) ganache (1) garlic (6) gelato (1) gift ideas (3) gift packaging (3) giveaway (8) gluten free (16) gluten-free (8) granola (3) grapefruit (1) Greek (4) green beans (7) green onion (1) green tea (3) Group (1) Haiti (1) halloween (1) ham (3) healthy eating (9) healthy snacks (7) holidays (37) honey (3) honeydew (1) hot (2) ice cream (3) indian (3) jalapeno (1) juices (1) kale (11) kids (3) kimchee (6) kimchi (6) korean (50) lasagna (1) lemon (15) lemongrass (2) lobster (1) lunch (7) lunch box (5) main course (6) main dish (9) make ahead (6) make-ahead (2) mango (1) marinade (7) marshmallow (1) Marx Foods (1) matcha (1) meatballs (2) meatloaf (2) meet (1) menopause fighter (6) menu (3) menu ideas (8) mexican (2) miso (1) mochi (2) movies (1) muffins (12) mushrooms (2) mussels (1) nectarine (1) non spicy (9) noodles (5) nut free (3) nuts (2) oatmeal (9) oats (3) orange (1) ornaments (1) orzo (1) oven cooking (16) paella (1) pan cake (3) pancetta (4) pandamania (1) parfait (1) party (2) party planning (16) pasta (24) pasta salad (6) peach (3) pears (2) pecans (4) pepitas (1) pickles (3) pie (4) pineapple (2) pizza dough (4) polenta (3) poll (1) popcorn (1) pops (1) pork (7) pork chops (1) potatoes (7) pretzels (2) Project Food Blog (1) prosciutto (4) puff pastry (1) pumpin (1) pumpkin (12) quinoa (3) radishes (2) raisin (1) raspberry (3) review (1) ribs (2) rice (6) rice cake (4) rice crispies (6) ricotta cheese (2) roast chicken (3) roasted (3) rum (1) salad (27) salami (2) salmon (3) sandwich (11) sauce (3) sausage (12) savory (1) scones (1) sea salt (2) seafood (2) seaweed (1) sesame (2) shawarma (1) shortbread (2) shrimp (2) side dish (20) simple (6) slaw (1) smoothie (2) sorbet (2) soup (16) soy free (3) soy sauce (2) soy-free (1) spice rub (1) spicy (14) spinach (5) squash (3) squid (1) steak (2) stew (3) stir fry (7) strawberry (6) stuffing (1) sugar free (2) sugar snap peas (2) summer dessert (9) sweet (1) sweet potatoes (4) taco (2) tart (1) tea (3) tea cake (1) teaching (1) tex-mex (2) thai (3) thank you (1) thanksgiving (13) Thomas Keller (1) toffee (5) tofu (14) tomato (12) tortilla (1) treetop treats (1) tuna (1) turkey (13) twice cooked (1) Vacation Bible School (2) vanilla bean (6) vegan (23) vegetables (22) vegetarian (39) velvet (1) vitamix (3) walnuts (1) watermelon (1) wheat-free (4) white chocolate (1) wings (6) winter (1) yogurt (4) zucchini (1)