Posts Tagged ‘brown sugar’

Root Beer Glazed Ham

How do you make Easter ham even better? You coat it in a glaze made with root beer!

Root Beer Glazed Ham 1
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Brown Sugar Apple Dumplings

Apple dumplings is like a cheater’s version of apple pie. And cheating never tasted so delicious!

Brown Sugar Apple Dumplings 3
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Cocoa Candied Bacon

Don’t let looks deceive you, this is not burnt bacon. It is in fact cocoa candied bacon here to blow your mind!

Cocoa Candied Bacon 3
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Butternut Squash Casserole

Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.

Butternut Squash Casserole 2

Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!

Butternut Squash Casserole 1

One year ago: Single Serving Apple Crumble

Two years ago: Homemade Peanut Butter Hot Cocoa Mix

Three years ago: Pumpkin Kissed Gingerbread Brownies
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Brown Sugar Baked Fries

Dishwashers are a perk when it comes to kitchens and made sure mine had one when I moved 4 years ago. However, I would probably get more use out of my dishwasher if it were cabinet space. Cooking for one, I don’t generally build up enough dirty dishes to fill it, since I like to hand wash my pots and pans, before I need something that’s been sitting in it for the past 5 days. Oddly enough, I have used it as a drying rack for items that I hand washed. But being obsessed with fun baking bans and kitchen gadgets while residing in a tiny kitchen means storage space is much more desirable.

But I digress. Let’s talk about fries that require not fancy pans or gadgets to make. Brown sugar fries? Yes, I was skeptical at first too but their crispy-ness and slightly sweet yet salty flavors will win over even the most judgmental fry-person. And they are baked in the oven! Who knew such beautiful fries could be made without a deep frier? These tasty fries would pair quite well with any burger, but I enjoyed them alongside an edamame burger.

Brown Sugar Baked Fries

One year ago: Pineapple Burgers
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Gluten-Free Bananas Foster Muffins

Happy Mardi Gras! The holiday recipe club has gotten together again today to celebrate by posting recipes that contain bananas, bourbon or andouille sausage. I contemplated doing something savory for the blog hop, but was sucked into the idea of something bananas foster with bourbon. Since today I also happen to be meeting with my committee (of which one member is gluten intolerant) I figured I would make them some gluten-free muffins to go along with their coffee (gotta make sure they arn’t grumpy).

While searching for a bananas foster bread/muffin recipe, I was disappointed by the fact that none actually utilized bananas foster itself, but instead incorporated the banana and alcohol separately. That’s banana rum/bourbon bread, not bananas foster bread in my mind. So I decided to take matters into my own hands and here are my results!

These muffins turned out to be very moist, flavorful, and tastes almost exactly what I would expect a bananas fosters muffin to be. And I would’ve never guess that they were made with gluten-free flour! I only wish that it had a stronger banana flavor, so I may add some of the banana liqueur into the glaze next time. But over all, extremely pleased with my results. I hope my committee agrees, and are also pleased with my lab results ;-).

Want to join the Holiday Recipe club? Make contact HERE.

One year ago: Cashew Chicken


Makes 12 muffins



1-1/2 cups chopped pecans

1/3 cup gluten free all-purpose flour

1/4 cup dark brown sugar

1/2 tsp ground cinnamon

4 Tbsp unsalted butter


3 medium bananas, sliced

3 Tbsp unsalted butter

1 cup dark brown sugar, divided

1 Tbsp banana liqueur

1/2 tsp grated nutmeg

1/4 cup bourbon

2 cups gluten free all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/8 tsp allspice

1/2 cup Chobani plain 2% Greek yogurt (or regular)

2 eggs

1 tsp vanilla extract

3 Tbsp milk


4 Tbsp unsalted butter

2 Tbsp water

1/4 cup light brown sugar

1/4 cup bourbon


  1. Preheat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. Combine ingredients for streusel topping in a medium bowl and combine with a fork or pastry cutter to create a crumbly topping with the butter evenly distributed; set aside.
  3. Put the bananas in a 10-inch heavy skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Allow to cool slightly then mash with a fork in the skillet.
  4. Whisk the flour, baking soda, baking powder, and seasoning in a small bowl to combine. Set aside.
  5. On medium speed, beat 1/2 cup dark brown sugar and yogurt to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed banana mixture and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
  6. Divide batter equally among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 22 to 24 minutes, rotating halfway through baking time.
  7. While the muffins are baking, make the bourbon glaze. In a small saucepan over medium-high heat bring the butter, water, and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the bourbon. Set aside and cover to keep warm.
  8. Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Spoon about 1 teaspoon of the bourbon glaze over each muffin. Let the muffins sit for about 5 minutes then transfer to a wire rack set over a baking sheet. Spoon the remaining glaze over each muffin, about 1 teaspoon for each muffin.

Source: Muffins adapted from Sweet Pea’s Kitchen with Bananas Foster from Alton Brown on Food Network.

BBQ Chicken Burgers

So far I am pleasantly surprised with the meals and desserts I have  made with what is already stocked in my kitchen. But I had to cave on buying ground chicken in order make these burgers. They have been on my cooking “to do” list for too long. Besides, I had some leftover root beer pulled pork begging for a purpose and used it instead of what I assume was supposed to be dry pulled pork in the ingredient list. Sometimes I think I am really good at finding new life to leftovers.

Mine didn’t come out looking nearly as gorgeous as Tara’s from Smells Like Home (maybe it’s the lack of BBQ sauce oozing down the sides), but it’s what’s inside that counts! Which just so happens to be yummy deliciousness.



1/2 cup ketchup

1/4 cup molasses

2 Tbsp very finely chopped (or grated) onion

2 Tbsp Worcestershire sauce

2 Tbsp Dijon mustard

2 Tbsp cider vinegar

1 Tbsp brown sugar

Hot sauce, to taste


  1. Combine all sauce ingredients in a small saucepan and heat over medium heat.  Cook the sauce about 7 minutes or until thickened, stirring occasionally.  The sauce should be reduced down to approximately 1 cup.  Remove from heat and allow to cool.  Refrigerate until ready to use.  The sauce will keep, refrigerated, for about 1 week.



1 lb ground chicken

1/2 cup crumbled cornbread or 1/4 cup cornmeal

1 scallion, minced

1 Tbsp minced fresh cilantro

1/2 tsp paprika

1/4 tsp garlic powder

1 tsp dry mustard

1/2 tsp kosher salt

Pinch cayenne

2 tsp brown sugar

2/3 cup chopped pulled pork

5 tbsp BBQ sauce, divided

Red onion slices

Sharp cheddar cheese, sliced

Additional BBQ sauce

Hamburger buns (I used Deli thins, just because that’s what I had)


  1. Prepare grill*.
  2. In a large bowl, combine the chicken, cornbread, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar, pork, and 2 tablespoons of the bbq sauce.  Lightly but thoroughly mix with your hands to incorporate all the ingredients.  Add the remaining 3 tablespoons of BBQ sauce to a small bowl.
  3. Form the mixture into 4 equal-sized patties.  Brush the grates of the grill with olive oil.  Place the burgers and onions on the grill, and cook the burgers 5-6 minutes, then flip.  Turn the onions as well.  Brush the cooked sides with half the reserved BBQ sauce.  After 3-4 minutes, flip the burgers again. glazing the other side with the remaining BBQ sauce.  Place a slice of cheese on each patty, and lay the buns, cut side down, on the grill.  Close the lid and allow the cheese to melt and the buns to toast.
  4. Remove all the food from the grill, assembling the burgers as desired.  Serve with additional BBQ sauce if desired.

*I do not have a grill, but the George Foreman worked just fine.

Source: Smells Like Home, originally from Pink Parsley and Annie’s Eats.

Butterbeer Ice Cream

Butterbeer. Any Harry Potter fan knows what this drink is, but unfortunately the recipe for it was never discussed in any of the 7 books. Don’t you hate craving imaginary food? As a result people everywhere have been making up whatever they think it should taste like. I suppose Harry Potter World has the most “true” recipe I don’t think they are going to fork it over anytime soon. So while we all experiment with butterbeer, why not play around in other food genres? Dessert is always a good place to start, especially when the possibility of ice cream is involved. I will, after all, eat anything a la mode.

Searching around on the web I found many butterbeer recipes, as well as several cupcakes. Using the ingredient lists as inspiration I came up with this ice cream. I have no idea how close it is to tasting like the “real thing” but it’s more than just a little bit wonderful. And the butterscotch ganache drizzled over the top seals the deal. After nearly inhaling my first serving, the only thing that could make it better was to go to the movie theater an hour early to wait for the midnight showing of The Deathly Hallows, Part 2. I’ll give you a hint, that’s exactly what I did last night. And it was amazing! I wish I had had a bowl of this ice cream with me in the theater though. That would’ve blown my mind.

Also, since it is the last Harry Potter movie, I figured it wasn’t too obnoxious to also serve my butterbeer ice cream on top of Tracy’s Butterbeer Blondies (Sugarcrafter). Yea, my kitchen was a butterbeer factory last night = gloriousness! It also means serious gym time in my future.



1/2 cup cream soda

1 cup packed dark brown sugar

1 Tbsp butter

1 tsp vanilla extract

1 tsp butter flavoring

2 cups heavy cream, divided

1 cup buttermilk

3 egg yolks


  1. In a small bowl, gently beat the egg yolks; set aside.
  2. In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring. Heat until butter is melted and sugar dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation with cause extra bubbling). Stir in 1/2 cup of cream until mixed thoroughly; remove from heat.
  3. Temper the egg yolks, then add to mixture slowly while whisking constantly. Add the remaining cream and buttermilk and whisk until combined. Allow to cool then chill in the refrigerator for at least two hours or overnight.
  4. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal with lid. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
  5. Serve with butterscotch ganache (recipe below).



1/3 cup butterscotch chips

1/4 cup heavy cream


  1. Heat the butterscotch and heavy cream over a double boiler until the chips just start to melt. Remove from heat and stir until completely melted.
  2. Allow to cool slightly before drizzling over ice cream.

Source: The Spiffy Cookie original, inspired by several recipes on the web.

Pomegranate Stuffed Chocolate Covered Pretzel Cookies

I hope everyone had a wonderful weekend! I went canoeing & camping on the Buffalo River in Middle TN with a group of friends. Yet somehow I managed to forget to bring s’mores supplies = fail. Once I got home I decided to remedy that error by eating some homemade s’mores ice cream. The ice cream also worked to remedy the pain I felt when discovering that the Ohio State football head coach, Jim Tressel, resigned. Obviously he was in the wrong, but I still loved him. May the sweater vest still be feared!

Alas, not everything can be fixed… but my most recent kitchen “Oops” could, and was! What better way to use up treats than to add it to another treat? Cookies!  These are super soft thanks to the addition of pudding mix. And although I couldn’t really taste any of the pomegranate, nor could I really see any of the cream cheese (except for the little bit stuck between two pretzel pieces, shown in the photo), those ingredients must have some role in making them delicious.

I think the cookies need a better name. But I am lacking the creative brain power to come up with something today. What do you think they should be called? If I like what you come up with, I will rename them!


2 sticks unsalted butter, softened

1/2 cup sugar

1/2 cup packed dark brown sugar

2 eggs

1 Tbsp vanilla extract

2-1/4 cups flour

1 tsp baking soda

1/2 tsp salt

4 -oz box instant chocolate pudding mix

2-1/2 cups Pomegranate stuffed chocolate covered pretzels, chopped*


  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper or line with a silpat liner.
  2. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla until well combined.
  3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate pudding mix and chopped pretzels. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for 10-12 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transferring.

*If you don’t want to make the chocolate covered pretzels, chop up a cup of each, dark chocolate and pretzels. Mix 1 Tbsp POM Wonderful 100% Pomegranate juice with 2 oz. cream cheese and as the final step, swirl into the cookie dough.

Source: Adapted from Picky Palate

Chocolate Chip Cookie Dough Cupcakes

For those of you that read my post on Friday, the good news is I am not allergic to Pomegranate! But that leaves the true explanation behind the rash = semi-bad news. I have Rocky Mountain Spotted Fever. Yep, I was bit by a tick a few weeks ago and didn’t think anything of it other than “GROSS!”. My legs are covered in an icky (not itchy) rash but it has stopped spreading. Hopefully the medication starts to kick in to calm it down and cure me. In the meantime, I have to avoid dairy for two hours before and after the two pills a day I take. Can I just tell you how hard it is for a dairy-lover like me to schedule when I can and cannot eat it? Pain pain pain. I think I crave cheese now more than ever!

Speaking of dairy, yesterday was National chocolate chip day! I spent pretty much the entire day in the kitchen making these cupcakes, and Maggie came over to enjoy the adventure as well. I couldn’t think of any other item with chocolate chips that were worthy of such a holiday. Too bad I wasn’t able to drink glasses of milk most of the time while making these to go along with every amazing component. When the final product was complete, our eyes rolled into the back of our heads in pure joy. The cupcakes were still a little warm in the middle, leaving the cookie dough slightly gooey. Paired with the fluffy cupcake outside and the sweet creamy frosting, this is THE ultimate cupcake. And if that’s not enough there’s a mini cookie on top! Making sure you get your daily dose of chocolate chips (and 9-1/2 sticks of butter)!

In the directions it says to freeze the cookie dough filling overnight, but I just made mine in the morning, and froze them for about 6 hours until I baked the cupcakes.



2 sticks softened, unsalted butter

3/4 cup sugar

3/4 cup dark brown sugar

4 Tbsp milk

1 Tbsp vanilla extract

2-1/2 cups flour

1/4 tsp salt

1 cup mini semisweet chocolate chips


  1. Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins.
  2. Beat in milk and vanilla until incorporated and smooth.
  3. Beat in the flour and salt until just combined. Stir in the chocolate chips.
  4. Using a cookie scoop, shape the dough into balls (golf ball sized). Freeze on a parchment lined baking sheet overnight.



2 cups plus 2 Tbsp flour

1/2 tsp baking soda

1/2 tsp salt

12 Tbsp unsalted butter, melted and cooled until warm

1 cup packed light or dark brown sugar (I used dark)

1/2 cup sugar

1 large egg plus 1 egg yolk

2 tsp vanilla extract

1-1/2 cups mini semisweet chocolate chips


  1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
  3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips.
  4. Roll a teaspoon of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and place the dough balls on the prepared baking sheets, jagged surface up, spacing them 1 inch apart.
  5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 6-8 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.



3 sticks softened, unsalted butter

3/4 cup light brown sugar, packed (I used dark)

3-1/2 cups powdered sugar, sifted

1/2 tsp salt

2 Tbsp milk

1 tsp vanilla extract


  1. Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.
  2. Beat in the powdered sugar until smooth.
  3. Beat in the salt, milk, and vanilla extract until smooth and combined.



3 sticks unsalted butter, at room temperature

1-1/2 cups light brown sugar, packed (I used dark)

4 large eggs

2-2/3 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup milk

2 tsp vanilla extract

1 cup mini semisweet chocolate chips

1 batch egg-less chocolate chip cookie dough, rolled and frozen

1 batch brown sugar frosting

Mini chocolate chip cookies, for garnish

Mini semisweet chocolate chips, for garnish


  1. Preheat the oven to 350 degrees.  Line two cupcake pans with paper liners.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.
  3. Scoop into cupcake papers about half to three-quarters full. Drop one frozen scoop of cookie dough into each cupcake. Do not press the dough down at all. Bake for 20-22 minutes until edges start to turn golden. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  4. Frost cooled cupcakes with brown sugar frosting, and top with a cookie and mini chocolate chips.

Source: Egg-less cookie dough from Picky Palate.  Mini chocolate chip cookies adapted from Brown Eyed Baker. Frosting from Beantown Baker. Cupcakes from Annie’s Eats.


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