Brown Butter Cookies

With sprinkles! Homemade sprinkles! IMG_4567

I love browned butter. It smells like heaven.

I hope heaven smells like good food.

These cookies are simple to make. The longest part is waiting for the brown butter to cool and for the cookies to cool before eating them. Need to invest in an immediate cooling device.

To make these cookies we need:

2 Sticks of butter.

2 Large eggs.

1 1/2 Cups White Sugar

2 TBLS Molasses

2 Cups Flour

Homemade Sprinkles

To make the brown butter, melt your sticks of butter in a saucepan over low heat. The butter fat and the milk solids will begin to separate, allowing the milk solids to sink to the bottom and brown. Swirl the pan taking care not to burn the butter.

As the butter melts it will start to foam. The foam can raise quiet a bit, swirl occasionally. The color of the butter will change from full yellow to a toasty brown. Full of speckles. The smell becomes a beautiful nutty toffy smell. Once all of this happens remove pan from heat and transfer to a bowl for cooling.

Pre heat oven to 350 F

Once butter has cooled, beat together the butter and sugar. Add the eggs and stir in the molasses. Combine the flour. Once all is combined bring on the sprinkles! As we saw yesterday I made my sprinkles larger but for these I crumbled them into the cookies. For a cake the larger size would be better.

Bake at 350 F for 8-10 minutes. The cookies will be soft when taken out of the oven. Let the cookies remain on the cookie sheet for a few minutes to firm up.

Eat right away or store in an air tight container.


These cookies have a nice crunch and a great taste thanks to the brown butter and orange flavor sprinkles.


I enjoyed mine with coffee! Yum! IMG_4572


I have this problem where I go through store bought sprinkles -what seems like- wayyyy to fast for how much they cost. And the taste is never that great. More like a cardboard taste.

Of course I could make my own! Of course!

These sprinkles take a lot of time and tools but are for sure worth it.

To make these sprinkles we need:

8oz Confectioners Sugar

1 egg white

2 TBLS Orange Extract/ Vanilla Extract/ Lemon Extract/ Peppermint  Extract.

Food Coloring

Pastry bag and Pastry tip


With and electric mixer mix together the sugar, egg white and extract flavor. Mix on low until a liquid glue like paste forms. Divide the paste into as many colors as you would like. Add your food coloring and stir the color in until the dye is fully mixed in.

I used orange extract. I would have used lemon but I was out. The orange taste started off low but once the sprinkles were fully dry the taste was full and great. Orange is a great choice.

I have these food colorings. I enjoy them. The colors are true and bright.


Transfer the paste into their pastry bags fitted with a pastry tip. If you do not have pastry bags, Ziplock bags work. Those thin sandwich bags however, do not. I used a larger than normal sprinkle size pastry tip. The larger the size of your sprinkles the longer it will take for the sprinkles to dry.

On a parchment paper lined baking sheet make long lines with your paste. This part much reminded me of those candy buttons from my childhood. You could even make the candy buttons! Repeat the line making process with the other colors.

Allow lines to dry for at least 24 hours. I had to let mine dry for a bit longer since they were a bit on the larger size.


Once lines have dried completely I used a butter knife to scrape and chop up the sprinkles to size.


I already used some of these in cookies ( to come tomorrow) and I did end up making them a bit smaller than seen here. In a cake they would be better in the larger size.

Store in an air tight container for up to a month. IMG_4540


Fabric Monday

This weekend brought a fabric delivery!

I ordered these from


I ordered Robert Kaufman Kona Cotton in Charcoal and Sparkle Flower by Melody Miller.

Some how I missed the part that the sparkle flower fabric is metallic. I don’t mind. I am using it with the Cotton and Steel basics for a swoon quilt. Ill be working on the swoon quilt this week. I thought the fabric was gold dots! Not sparkly!


Look at that sparkle!


This weekend also brought a new banjo!

Husband got a banjo for his birthday. His birthday is months away! He sure is happy with his new toy.



Swoon. :)




Pumpkin Pie

I was told that if I made a pumpkin pie that fall would come.

I made pumpkin pie last night and woke up with fall like weather.

Fall is great. And so is pumpkin pie.


I tried to get behind the fall theme with gnomes, squirrel, acorns, leaves and a mushroom.

The gnomes are fall themed right?


This pumpkin pie is made without evaporated milk! I didn’t have any and wasn’t about to go out.

To make this pie:

3/4 Cup Sugar

2 teaspoons Pumpkin Spice

Dash of salt

2 Large eggs

1 can (15 oz.) 100% Pure Pumpkin. I used LIBBY’S, but I am not attached to any brand.

1 1/2 Cup Whole Milk


Yeah I used real sugar!

Preheat the oven at 425 F

Mix the sugar, pumpkin spice, salt in a large bowl. Mix in the eggs and the pumpkin. When fully combined add slowly add the milk. Pour into a pie shell. I like to sprinkle a bit extra cinnamon on the top of the pie. Om Nom Nom. Bake in preheat 425 F oven for 15-20 minutes. Reduce the oven temperature to 350 F and bake for 40-50 minutes more. Or until toothpick comes out clean. Let cool before eating!


If fall is as pretty as this pie I say bring it!





Animal Wednesday



Animal has a case of the Mondays on Wednesday.

Im guessing he doesn’t want to go out in the rain.


He just wants belly rubs.


Belly rub Wednesday.



Or snuggle with Wicket Wednesday.


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