cardamom

Cardamom Vanilla Brown Butter Spread

Cardamom Vanilla Brown Butter Spread

200g butter, room temperature - divided in half

1 vanilla bean, seeds scraped

3 Tbsp sugar (I used Just Us! Organic Cane Sugar - the crystals add a nice crunch)

2 tsp ground cardamom

- Place 100g of butter in a TALL heatproof microwaveable dish - microwave butter, in one minute intervals, until deep caramel in colour with a nice nutty smell - mine took 4 minutes - if you have some sort of screen or cover for the dish GREAT because during minute 3 my butter splattered to high heaven - set aside to cool

- In a large bowl, mix un-browned 100g butter, seeds from vanilla bean, sugar and cardamom (I added my cardamom in 1/2 tsp amounts until I was happy with the taste - 2 tsp was a nice balance) - when brown butter is cool mix in with other ingredients until thoroughly combined - use on toast/bagels, on top of French toast or pancakes, or anywhere else you would use cinnamon sugar spread

 

The butter will splatter quite a bit during minute 2 so if you have a heatproof screen or cover - use it. It's also important to use a TALL vessel for browning butter in the microwave because around minute 3 it will become quite foamy. 

 

After minute 4, I poured my butter into a fresh ceramic dish to cool faster. I didn't remove the milk solids (white bubbly bits floating on top), I just added everything to my spread once cool.

Orange Cardamom Olive Oil Cupcakes with Orange Blossom Water Buttercream

After spending the last two weeks developing and cooking savoury dishes, yesterday I heard the call of flour, butter, sugar, eggs and... olive oil?!?

I was going to make these because a) they look amazing and b) my friend Carlo keeps asking me to make them, but, seeing as I had no whipping cream in the house (a highly unusual occurrence) I had to work with what I had.

I used this recipe from the Food Network for the cake and I added one teaspoon of freshly crushed cardamom seeds. I filled mini Martha Stewart cupcake liners 3/4 full with cake batter and baked for 10 minutes at 350.

Now, many of you know I use Nanny Burke's Buttercream as my go to, but I felt like trying something different yesterday, and besides, who doesn't love Sweetapolita?!? (If you don't know Sweetapolita, go there, right now. She is amazing!!!) I used her recipe for Whipped Vanilla Bean Frosting and I added one teaspoon of Orange Blossom Water which I bought at the Mid-East Food Centre on the corner of North and Agricola. Oh my it was good.

My piping skills still need work, but I still thought these were cute, and far too tasty, not to share.