It Inspired Me

  fudgy brown butter brownies ★ ★ ★ ★ ★ 4.8  from  18  reviews Author:   Jenna Barnard Total Time:   1 hour 50 minutes Yield:   16 brownies These brown butter brownies are the FUDGIEST and the most FLAVORFUL brownies you will ever have! They’re made with loads of brown butter, dark and semisweet chocolate, and bake with a glossy paper thin crinkle top. INGREDIENTS BROWN BUTTER BROWNIES 1 cup  ( 220g ) unsalted butter, sliced into tablespoons 1/4 cup  ( 38g )  dry milk powder * 1/2 cup  ( 50g )  dutch process cocoa powder 6 oz   70% cocoa dark chocolate  (or bittersweet chocolate), chopped 3 tbsp  oil (vegetable or olive oil) 3  large eggs, room temp 1/2 cup  ( 100g ) light brown sugar, packed 1 3/4 cups  ( 193g ) powdered sugar, spooned and leveled 1 tsp  vanilla extract 1/2 cup  ( 66g ) all purpose flour, spooned and leveled 1/4 tsp  kosher salt 1 cup  ( 180g ) semisweet chocolate chips (optional) BROWN BUTTER BROWNIES Preheat the oven to 350F. Add the butter to a medium saucepan and

  Homemade Taco Seasoning Recipe PREP TIME  5 minutes   minutes TOTAL TIME  5 minutes   minutes SERVINGS  2 1   tablespoon   chili powder ½   tablespoon   cumin ½   teaspoon   onion powder ¼   teaspoon   garlic powder ¼   teaspoon   red pepper flakes ½   teaspoon   oregano ½   teaspoon   salt 1   teaspoon   black pepper pinch   cayenne pepper   optional Mix all ingredients together. Store in an airtight container. for up to 6 months in a cool dry place. To Use: For tacos add 2 tablespoons (or more taste) to 1 pound of cooked ground meat (optional, add diced onions) in a large pan or skillet Add ½ cup water and simmer until most of the water has evaporated. Notes 2 tablespoons of homemade taco seasoning is equal to one packet of taco seasoning. Use 2 tablespoons of homemade taco seasoning for 1 pound of ground beef. Add 1/2 cup of water with the seasoning and let it simmer. Options:  Add 1/2 diced onion to the meat while browning. Once browned, stir in a tablespoon of tomato paste or a

PAN SEARED FISH: ▢  4  x 150g / 5oz white fish fillets   , skinless, boneless ▢  1/2   tsp   salt ▢  1/4   tsp   pepper ▢  2   tbsp   extra virgin olive oil WHITE WINE SAUCE: ▢  1   eschalot   , small, finely chopped (~1 1/2 tbs, Note 2) ▢  1 1/4   cups   white wine   , dry, not sweet or too woody (chardonnay is especially good, Note 3) ▢  1   tsp   lemon juice   (sub white wine vinegar) ▢  1   tsp   white wine vinegar   (sub more lemon) ▢  1/8   tsp   salt ▢  1   pinch   pepper ▢  1   pinch   white sugar ▢  1   cup   thickened/heavy cream ▢  30g / 2 tbsp   unsalted butter   , cold, cut into 1cm / 1/3″ cubes GARNISH, OPTIONAL: ▢  2   tsp   finely chopped parsley   (or chives) COOK FISH: Preheat  oven to 50°C/120°F. Place rack over a tray. Season fish:  Sprinkle fish with salt and pepper. Cook fish:  Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F. (Note 4) Keep wa