Recipes

Brown butter chocolate chip cookies

The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.

Carrot cake cupcakes

Cupcakes solve the portioning problem a layer cake creates, and putting the infusion in the cream cheese frosting solves the heat problem — frosting is never cooked, so nothing is lost on the way.

Contains full-fat cream cheese

Olive oil banana bread

An oil-based loaf rather than a creamed-butter one, which makes it forgiving, one-bowl, and easy to slice into even portions.

Snickerdoodles

Cream of tartar is what separates a snickerdoodle from a cinnamon sugar cookie. It gives the tang, reacts with the baking soda for lift, and keeps the sugar from setting up grainy as the cookie cools.

Contains cream of tartar

Blueberry scones

Cold butter, a light hand and two folds are what separate a flaky scone from a sweet biscuit. Infused butter straight from the refrigerator behaves like any other cold butter here.

Contains heavy cream

Cinnamon rolls

Soft enriched rolls where the infusion lives in the cinnamon filling instead of the dough. The filling is shielded by the dough around it, and rolling a spiral spreads it across every roll evenly.

Contains cream cheese

New York cheesecake

Water bath, low oven and a slow cool-down are the three things standing between you and a cracked top. The infusion sits in the graham crust, where it spreads flat and portions with the slice.

Contains full-fat cream cheese, sour cream

Spinach artichoke dip

A hot, savory dip for a table where nobody wants dessert. The infused oil is folded in before it goes to the oven and the bake is short and gentle.

Contains cream cheese, sour cream