Brown Butter Pumpkin Biscuits
and bb scones! and salted caramel!
Hello and welcome to that caramel I promised you two weeks ago, something that’s not banana bread to use up those overripe bananas and, the flakiest herby bb pumpkin biscuits!
new on bbs
Love banana bread but need something new? Use those overripe bananas in this flaky but moist scone recipe. There’s cinnamon and brown butter in the dough and a lovely thick glaze. These were made for a cozy autumn morning ;-)
also new on bbs
If you think caramel is often too sweet or one-noted in terms of flavor, you’ll want to check this out. The recipe makes a thick, well-salted and very vanilla, buttery caramel sauce. I’ve also got some tricks in terms of method to help us avoid crystallization. Check it out!
updated on bbs
I could stare at this one all day: it’s a chocolate cake made fully with black cocoa. There’s no natural cocoa, no dutch (usually people mix cocoas with black because it’s very strong) but I, well I went there, and am forever glad I did. It’s moist with an intensely chocolatey but smoky flavor (think of the flavor of an oreo). One of the most popular cake recipes on the blog and there’s now a video now to help guide you through the process.
reader review :-)
“I made these on a chilly rainy day and they were absolute PERFECTION. I feel like Sam saved us all from cakey pumpkin cookies here – they are truly chewy and wonderful!” - J
I’m thinking of making a recipe for a pumpkin (pumpkin spice?) curd. Is this a thing? I need to google it. Talk me off the ledge! ...Wait - are you actually into it?? What would we use it for? A spread for scones? Could we stuff it into a cookie? A cheesecake? My brain is spinning.
Last weekend my daughters and I made these pumpkin spice pretzels. It was an easy and fun project to do with them and the pretzels, freshly baked and so soft, covered in cinnamon sugar, was the coziest and most delicious way to end an evening.
If you are into le black cocoa cake and have more cocoa to spare, you might want to check out Sharon’s ‘monster mash’ black cocoa chocolate chip cookies. They’re so eerily dark; perfect for October!
On pumpkin cookies: I am occasionally baffled that sometimes two baked goods can look identical, but are from fundamentally different recipes. Monique posted her pumpkin snickerdoodle recipe to IG the other day and I noted she used an egg white, cream of tartar (a signature snickerdoodle ingredient, less puree and less flour… and yet, they look so similar to mine. Now I’m thinking how perfect would it be that you’d have just one egg to make two different ‘chewy!’ pumpkin cookie recipes?!
Along with the member exclusive recipe below I added a new section called ‘recipe development process’ where I talk about where I started with the recipe, what early tests I did, and how I got to the final result. I think this will be insightful for those who want to do some experimenting or maybe even develop their own recipes. If it’s useful to you, I’ll keep it up!
just for subscribers:
Brown Butter Pumpkin Biscuits
Flaky herby buttermilk biscuits made with pumpkin puree and brown butter. They’ve got crispy edges, tender centers and lots of buttery layers. These are guaranteed to grace as many autumn dinners as I can fit them into and most definitely our thanksgiving table (and maybe yours too!).