Brown Butterscotch Cookies

This is such an easy and delicious recipe. The hardest part is the name haha. These are a very warm and comforting cookie that can really have any add-ins you want. You don't have butterscotch? You got chocolate chips? Great! Toffee bits? Even better! The world is your oyster, baby, so let's play!

This recipe makes about 3 dozen cookies. 

For the cookies: 

1 c (2 sticks) unsalted butter

1 c brown sugar

2 eggs

1 tsp vanilla bean paste (or extract if you don't have it)

2 c all-purpose flour

1/2 tsp baking soda

3/4 tsp salt

6 oz butterscotch chips

1. In a small saucepan melt the butter and allow it to boil. Stir occasionally until the bubbles get small (and reduce in number), and the butter starts to get brown flecks in it. Put into a heat-safe container and allow to come to room temp before using. *you can throw in the fridge for a bit to speed this step along if you'd like. 

2. Preheat oven to 350F. 

3. In a stand mixer fitted with paddle attachment, cream together brown butter and sugar. 

4. Add one egg at a time, mixing to incorporate. Add vanilla. 

5. In a separate bowl, combine dry ingredients- flour, baking soda, and salt. Slowly add to the wet ingredients and mix to combine. 

6. Fold in butterscotch chips.

7. Scoop onto baking sheet. Bake for about 8 -12 minutes. *I find that a little underdone is better than overdone.

Pina Colada Bundt Cake

I made this cake for a Memorial Day BBQ this past weekend, and I tell you what, this is gonna be my summer cake. This cake has all the things you love about a Pina Colada, including the rum!

For the Cake:

1 c shredded coconut, sweetened

3 sticks unsalted butter, room temp

1 c granulated sugar

1/2 c brown sugar

6 large eggs

1 3/4 c all-purpose flour

20 oz can crushed pineapple, drained (save the juice for the glaze)

1 1/2 tsp salt

1 1/2 tsp baking powder

1 tsp coconut extract *if you don't have this, you can use vanilla extract

1 oz white rum *you could use spiced rum if you don't have white rum  

1. In a non-stick pan, put coconut on medium heat and lightly toast, stirring frequently. Do NOT walk away! She's fickle, and she'll burn in a heartbeat.

2. Once toasted, allow to cool for a bit. Reserve 1/4 c for the decoration.

3. Prepare bundt pan with goop and preheat oven to 325F. 

4. Cream together butter and sugars in a stand mixer fitted with paddle attachment. 

5. Slowly add in eggs, making sure to incorporate between each egg. Add in rum and coconut extract. 

6. Combine dry ingredients in a small bowl (flour, salt, baking powder). Add them to butter and sugar slowly until incorporated.

7. Fold in the 3/4 cup of coconut and all the drained pineapple. 

8. Bake for 45 - 60 minutes or until a toothpick inserted comes out clean.

9. Allow to cool most of the way before flipping out onto serving platter.

For the Glaze:

1 1/2 c (ish) powdered sugar

1/8 c (ish) reserved pineapple juice

1 tsp white rum

1 tbsp corn syrup

1. Combine all wet ingredients into a bowl.

2. Sift powdered sugar into wet ingredients and whisk to combine. You're looking for pourable, but still pretty thick so that it cascades down the sides but doesn't just soak right in. 

3. If it feels too loose, add more powdered sugar. If it's too thick, add in more pineapple juice. 

4. Pour over top of the cake and allow to fall down the sides. Top with reserved shredded coconut. 

5. Pair with a drink and some pool floaties.