Cupcakes and Cashmere’s Emily Schuman: Baker, Blogger, and Boss Babe

September 29, 2020

Live to Eat is back with another new episode! This week, I chatted with the creator of Cupcakes and Cashmere, Emily Schuman.

Emily Schuman, founder of the lifestyle blog, Cupcakes and Cashmere, is truly one of the OG bloggers. Popular since 2008, long before Instagram even appeared, Cupcakes and Cashmere was one of the first blogs I started reading. It’s a one-stop shop for food, fashion, and all things trending. Not only can you count on creative and meaningful content at Cupcakes and Cashmere, but you can shop Emily’s favorite brands, including the C&C jewelry line. Emily’s plate is full, and I mean that in a very literal sense! While quarantining, Emily has had her hands deep in dough—chocolate chip cookie and pizza dough that is. In fact, she’s such a pizza fanatic, she’s made pizza alongside Daniele Uditi, our master pizzaiolo at Pizzana, and she makes it weekly at home too. If you’re not already following Emily, get on it; this baker-pizza maker-content creator-style curator is one you certainly don’t want to miss.

  • Tune in to find out:
  • :: Why you should always keep cookie dough in your freezer
  • :: The secret to stepping up your cocktail game
  • :: A simple habit you can start at home to signify the end of the work day
  • :: What subtle fashion trend is coming this fall

Bored with regular old brownies? Try Emily’s Brown Butter White Chocolate Blondie; the toasty brown butter and white chocolate chips make this blonde brownie the perfect treat.

Brown Butter White Chocolate Blondies

Ingredients

  • 8 tbsp (115 grams or 1 stick) unsalted butter, melted
  • 1 cup (215 grams) lightly packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract, optional
  • ¼ tsp fine sea salt
  • 1 cup (125 grams) all-purpose flour
  • ½ to 1 cup white chocolate chips
  • Fleur de sel

Heat oven to 350 degrees Fahrenheit (176° C). Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper, or you can use individual ceramic ramekins.

In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth.

When the batter looks well blended, add the flour and stir until fully incorporated, then beat with a wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl.

Fold in the chocolate chips, nuts or dried fruit (if using). Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone (the middle will continue to cook while it cools). Place the pan on a wire rack and let the blondies cool in the pan. Cut into 16 squares.

If you make these delicious Brown Butter White Chocolate Blondies, tag me @candacenelson for a chance to be featured on my stories!

 
episodesCandace NelsonEmily Schuman