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Equipment Food processor Mini baking cups and/or – parchment lined baking sheet Ingredients 280 grams (2 ½ cups) vanilla (Nilla) wafers, broken/crushed into large chunks 125 grams (1 ¼ cups) toasted pecans ½ cup bourbon (see note) 120 grams (1 cup) confectioners’/powdered sugar, plus more for rolling ⅓ cup cocoa powder 1 tablespoon honey Flaky/course salt- optional (see note) Preparation In the bowl of a food processor, pulse the cookies and pecans to a fine crumb. In a small bowl, wisk together: Bourbon Confectioner’s sugar Cocoa powder Honey Pour liquid over the cookie/pecan crumbs in the food processor bowl. Pulse in food processor just until combined. Transfer dough to a clean bowl. Cover with a towel (do not cover airtight) and let stand overnight. Roll the dough into balls about 1 inch in diameter. Toss in confectioners’ sugar and salt (optional) then place mini baking cups or on a parchment paper lined pan. Store airtight for a more moist crumb, or store lightly covered to develop a crunchy exterior. If desired, toss with more powdered sugar before serving. Notes For high-proof bourbon, reduce the amount of bourbon measured into a ½ cup measuring cup; add water to make up remaining volume. For a 120 proof bourbon, try ¼ cup each, bourbon and water. To counter the sweetness of the balls, consider adding a flaky or crunchy salt to the finishing confectioners’ sugar.

Source https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Change Log Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing. Special Equipment 11 to 12 inch cast-iron skillet Preheat Oven Preheat oven to 375°F. Ingredients 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter ½ cup (120 ml) maple syrup (omit for savory dishes) 2 ¼ cups (530 ml) buttermilk 3 large eggs 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind 65 grams (½ cup) whole wheat flour 60 grams (½ cup) all-purpose flour 18 grams (1 ½) tablespoons baking powder 9 grams (1 ½) teaspoons salt 5 grams (½ teaspoon) baking soda Preparation Brown Butter On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.) Pour brown butter into a large bowl. (Do not wipe out the pan.) Wet Ingredients If using, whisk the maple syrup into the butter. Whisk buttermilk into the butter. The mixture should be cool to the touch; if not, let cool. Whisk in the eggs. Combine with Dry Ingredients Into the butter/buttermilk mixture, whisk in: ...

Preheat Oven Preheat oven to 350℉ Equipment 8-inch square baking pan Parchment paper Ingredients 85 grams (3 ounces) unsweetened chocolate 113 grams (8 tablespoons / 1 stick) unsalted butter, more for greasing pan 100 grams (½ cup) granulated sugar 100 grams (½ cup, packed) dark brown sugar 2 eggs 64 grams (½ cup) all-purpose flour Pinch salt ½ teaspoon vanilla bourbon Preparation Prepare pan Grease or line with parchment paper an 8-inch-square baking pan. Melt Chocolate Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Combine Transfer chocolate mixture to a bowl, and stir in sugars. Beat in eggs, one at a time. Add flour, salt, and vanilla; stir just to incorporate. Do not overmix. Bake Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.