Brown Sugar Pull Apart Bread with Brown Butter Cream Cheese Frosting





There are no words.

Brown Sugar Pull Apart Bread with Brown Butter Cream Cheese Frosting

(serves 4)

1 package Grand’s Buttermilk Flaky Biscuits
1 stick unsalted butter, browned and cooled
1 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon salt
1 package cream cheese, room temperature

If you’re not familiar with how to brown butter: In a heavy bottomed sauce pot, melt the unsalted butter over medium heat. Depending on your pan, the browning time varies, but what you’re looking for is an amber color for the liquid and for all the butter solids at the bottom of the pan to be a toasty shade of brown. Tip: Since doneness is gauged by color, steer clear of black or dark pots. Remove from heat and allow to cool to room temperature before using.

In a large plastic zippy bag, combine brown sugar, cinnamon, and salt. Set aside.

Lay out each biscuit on parchment paper and VERY CAREFULLY use a knife to halve each biscuit crosswise into two rounds. This took me a few minutes to perfect because the darn things are so sticky. Suggestion? Short, quick slices through a quarter of the round at a time. Rotate and repeat.

Completely brush each biscuit with browned butter. Toss buttered biscuit into cinnamon-sugar mixture and toss to coat. Place in greased and floured loaf pan. Bake 30 minutes, checking for doneness at 20 (cover loosely with foil if necessary to prevent over-browning).

Meanwhile… In a medium mixing bowl beat softened cream cheese until fluffy. Add in leftover brown butter (got a lot? ¬†you only need 1 tablespoon of the butter liquids and all the solids – you can discard the rest) and whip to combine. Taste. If it needs sweetening, whip in a tablespoon of the cinnamon-sugar mixture. Transfer frosting to a bowl for serving.

When the cinnamon-sugar bread is done, remove from oven and let cool briefly before serving with frosting!


Stuffed Mushrooms

Today GamerMan and I experienced the best part of wedding planning: FREE FOOD. Seriously, is there anything better than people trying to woo your taste buds with samples of nom noms? I think not.

Riley’s Farm, as always, did not disappoint. Everything we tasted was delicious (which is going to make it that much harder to pick between them, but really… can a girl ever have too many choices? ;) but it was their stuffed mushrooms that had me really excited.

So much so, that after we left I coerced GamerMan to make a stop at our grocer’s so I could pick up the fixin’s for dinner. NOMS.

Stuffed Mushrooms

(inspired by Riley’s Farm)

2 packages baby bella mushrooms (apx 25)
1 8oz package cream cheese (we use neufchatel)
1/2 red bell pepper, seeded, finely diced
1 tablespoon chives, finely sliced
2 tablespoons parmesean cheese, finely grated
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper, freshly ground
2 tablespoons bacon bits (optional)
1 teaspoon olive oil // 1 liberal spray of PAM
1 plastic zip-top sandwich bag

Preheat oven to 375F.

Rinse mushrooms thoroughly to remove any clinging dirt. Remove stems, using a paring knife as needed to hollow out the center – you’ll need a good sized cavity for the cheesy filling! Place mushrooms cap-side up on a paper towel to drain excess water. Meanwhile, line a baking sheet with foil and spray with PAM/drizzle with olive oil to prevent mushrooms from sticking. Place mushrooms cap-side down on lined baking sheet and set aside.

In a medium bowl, whip the rest of the ingredients together with a hand blender. Scrape mixture into your zippy sandwich bag. With your fingers, guide the filling toward a bottom corner of the bag, snip the corner off (about a .5 inch diameter opening is plenty for this job), and squeeze mixture into mushroom caps. Top with additional parmesean if desired.

Bake for 8-10 minutes. Cool slightly before serving.