First, love Joy's website and have it in my bookmarks and frequent it. She has some great recipes and great ideas. I look forward to trying this recipe (if I haven't from getting it from her previously--the way I bake I could have and not remember!). I thought I'd share a new discovery about browning butter. I don't know how many of your readers might have an induction plate in their kitchen but I've found it does the most amazing job of browning butter I have ever seen. I'm always struggling with watching the butter brown and the swirling and keeping the heat up but not too high and forgetting it for a second. I used the induction plate one day and found I can walk away even at the highest setting. The trick is "listening". It quits making noise when the butter has browned. I'm sure there is a scientific reason but I put it in a pot that works on that plate (a small SS one for most uses) and go back to mixing or doing other things and listen to the sizzling in the pot. When it gets quiet I go over and the butter is browned perfect and doesn't seem to have hot spots or get too brown. It's a great time-saver. I also like the idea of doing it when I am not using it immediately and putting the finished browned butter into a container in the fridge for another time or if I just want to stockpile I will do it in the freezer and have a ready made browned solid butter for a recipe. Speaking of the cool ideas with the induction plate I have discovered some SS mixing bowls work on the plate. It's a great time saver if I have something that is a little thick like a glaze that needs to get some heat added to thin it or a fruit juice glaze that requires a small amount of heat to dissolve the sugar to allow it to seep in and moisturize as well as cover the cake (or cookies). Thanks for sharing some great ideas and I agree about scanning or saving those cards and scraps digitally. Less storage space needed and access from the road as well as posterity. I hate to hear the "she died before she shared that recipe" line and hear another great recipe passed into obscurity because someone didn't share it or at least keep it safe. Thanks PJ!

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