Use it to give the back-of-the-box recipe a flavor boost.
That was until I recently had a very big kitchen fail that led to a life-changing discovery.
During a distracted cookie-baking session a few months ago, I inadvertently scorched butter while trying tobrownit.
Simply Recipes / Lauri Patterson
The milk solids were totally charred and I worried they were going to ruin my cookies.
There is no way I am wise enough to take credit for this technique.
I read about it in a cake developed by the incredibly talentedShilpa Uskokovic.
Sally Vargas
Its amazing what you’re free to retain in a food-obsessed mind!
As a complete and utter food nerd, this newfound wisdom had me electrified.
What else could I possibly improve with milk powder?
Simply Recipes / Lauri Patterson
Let that toast until everything is deeply golden and smells nutty, then proceed with the recipe as usual.
Make these for the next PTA fundraiser and youll be crowned as bake sale royalty.
Lightly butter the parchment paper, then set aside.
Add butter to a large, light-colored saucepan and place over medium heat.
Once the butter has melted, it will begin to foam.
Stir constantly with a heat-proof spatula to prevent burning.
Remove the pan from the heat and fold in the cereal until evenly coated.
Use a buttered spatula to gently press the mixture into the prepared pan.
I like to press lightly so that the treats aren’t too dense.
Sprinkle with flaky salt and let sit at room temperature for 30 minutes before slicing into squares.
