As I browned the butter for this month’s Daring Bakers’ challenge, I realized that I heart brown butter! Why have I not made/baked with it more? I imagined the potential recipes that I could bake with my new love. This batch of brown butter was destined for the brown butter pound cake from Gourmet 2009 (Gourmet, I miss you so much!). The pound cake was a cinch to prepare once the brown butter was cooled enough to use. Since I had lots of desserts to prepare with the cake, I opted to divide the cake batter among 2 muffin tins. This way, I ended up with 12 neat, mini pound cakes, perfect for transforming into individual baked Alaskas and petits fours (perhaps a little large for that title, so let’s call them chocolate-dipped ice cream cakewiches). The pound cake muffins took 25 minutes to bake up at the recommended oven temperature.
My first Daring Bakers challenge was great (laborious, but great!). Can’t wait for what’s to come!