Posts Tagged ‘brown sugar’

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Sweet Potato Casserole

November 18, 2017

I love my 2015 version of sweet potato casserole. However I tried something new this year for the holidays. It’s a little lighter and fluffier, because you use an electric mixer to whisk it together.

You will need:

  • 6 sweet potatoes
  • 2 c brown sugar, divided
  • 1/2 c finely chopped pecans
  • 1/2 c flour
  • 1/2 t ground cinnamon
  • 12 T unsalted butter, divided
  • 2 large eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1/2 c whole milk
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with non-stick cooking spray. Line a baking sheet with aluminum foil.
  2. Poke your sweet potatoes all over with a fork and place on the prepared baking sheet.
  3. Bake until they are soft, roughly one hour.
  4. While the sweet potatoes bake, mix together one cup of the brown sugar with the pecans, flour, and cinnamon. Add tablespoons of the cold butter and cut in until well combined. Set aside.
  5. Remove the sweet potatoes from the oven and allow them to cool enough to handle.
  6. Peel the sweet potatoes. Discard the peels and place the potatoes in a large mixing bowl.
  7. Mash the sweet potatoes with the butter until smooth.
  8. Blend in the eggs, remaining cup of the brown sugar, vanilla, and milk using an electric mixer until smooth, light and fluffy.
  9. Season with salt and pepper to taste.
  10. Spread in the prepared baking dish.
  11. Sprinkle the pecan mixture on top of the sweet potatoes.
  12. Bake until golden brown, about 35-45 minutes.
  13. Allow the casserole to rest at least 5 minutes before serving.

20171111 Sweet Potato

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Fresh Apple Crisp

October 26, 2017

20170918 Apple Crisp 03

Isn’t fall fabulous? The leaves change to beautiful colors; the temperature drops; and you can do all sorts of fun activities like apple picking! We took R to his first orchard recently. He loved picking apples, although the goats on the farm were still a little daunting.

You will need:

  • 8 tart apples
  • 3/4 c flour
  • 3/4 c packed brown sugar
  • 1/2 t salt
  • 1 1/2 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 8 T unsalted butter, cold and cut into small cubes

Then you will…

  1. Preheat your oven to 375 degrees Fahrenheit. Set out a 9×13 inch baking dish.
  2. Peel, core and cut the apples into 1-inch pieces.
  3. Spread the apples in the baking dish.
  4. In a small mixing bowl, combine together the flour with the brown sugar, cinnamon, ginger, cloves, and nutmeg
  5. Cut the butter into the flour mixture until it is coarse and crumbly.
  6. Sprinkle the flour mixture on top of the apples.
  7. Bake until golden, tender and bubbling, about 50-60 minutes.
  8. Allow to cool at least 5 minutes before serving. It’s particularly yummy with a little vanilla ice cream or fresh cream on top.
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Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

20170101-pumpkin-cranberry-muffin-01

 

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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

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Brown Butter Granola

June 27, 2016

D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.

You will need:

  • 8 T (1 stick) unsalted butter
  • 1/4 c brown sugar
  • 1/4 c honey
  • 3 T pure maple syrup
  • 2 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of sea salt
  • 1/2 c nuts (I recommend pecans or walnuts)
  • 2 c slow cooking old-fashioned oats
  • 1/2 c coconut flakes
  • 1/2 c unsweetened chocolate chips or chunks
  • 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)

Then you will…

  1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
  2. In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
  3. Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
  4. Pulse the nuts in a food processor until coarse ground.
  5. In a large mixing bowl, combine the nuts with the oats and coconut flakes.
  6. Stir in the browned butter mixture. Mix well.
  7. Spread the granola on the prepared baking sheet.
  8. Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
  9. Allow to cool on the baking sheet.
  10. Break apart into a large mixing bowl.
  11. Mix in the chocolate and dried fruit.
  12. The granola will keep for about one week in an airtight container.

20160526 Granola

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Espresso Chocolate Chip Cookie Bars

March 11, 2016

These are quick prep and a relatively short bake time. They are perfect warm with a little ice cream and caramel!

20160310 Espresso Bars 01

You will need:

  • 8 T unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 1/2 t vanilla extract
  • 1 T instant espresso powder
  • Pinch of salt
  • 1 c brown sugar
  • 1 c flour
  • 1 c semisweet chocolate chips

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking dish with foil and lightly grease.
  2. In a medium mixing bowl, combine the butter with the egg, vanilla, espresso powder and salt until well mixed and airy.
  3. Mix in the brown sugar until well combined.
  4. Mix in the flour and the chocolate chips.
  5. Spread in the prepared baking dish.
  6. Bake 25-35 minutes or until golden and set in the middle.
  7. Allow to cool ten minutes in the pan. Remove and allow to cool on a wire rack.
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Coconut Pecan Cake

February 26, 2016

Over Valentine’s weekend, I felt like baking a cake. D loves coconut, and I love pecans, so that was the inspiration. That and I am fairly sure it will be awhile before I find the quiet time to bake a cake once Baby gets here!

You will need:

  • 2 c flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 2 c unsalted butter, room temperature, divided
  • 1 1/2 c sugar
  • 1/2 c brown sugar
  • 4 t vanilla extract, divided
  • 1 t almond extract, divided
  • 5 eggs
  • 1 c buttermilk
  • 14 oz sweetened flaked coconut, toasted, divided
  • 2 c pecan pieces, toasted, divided
  • 1 packages (8 oz) cream cheese, room temperature
  • 1 lb powdered sugar

20160215 Pecan Cake 04

Then you will…

  1. Preheat your oven to 350 degrees. Butter and flour two 9-inch round cake pans.
  2. Mix together the flour, baking soda and baking powder.
  3. In a large mixing bowl, cream together the 1 cup of the butter, sugar, brown sugar, 2 teaspoons of the vanilla and 1/2 teaspoon of the almond extracts.
  4. Beat until light and creamy.
  5. Beat in the eggs one at a time, beating well before adding the next egg.
  6. Mix in the sifted dry ingredients alternately with the buttermilk.
  7. Beat until fully combined.
  8. Stir in half of the coconut and 1 1/4 cups of toasted pecans.
  9. Split the batter evenly between the prepared cake pans.
  10. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
  11. Cool 15 minutes before turning out onto a cooling rack to finish cooling completely.
  12. In a medium mixing bowl, cream together the cream cheese and remaining cup of butter until light, fluffy and smooth.
  13. Mix in the remaining 2 teaspoons of vanilla and 1/2 teaspoon of almond extracts.
  14. Gradually beat in the powdered sugar until creamy and smooth.
  15. Place one layer of the cake on a serving plate.
  16. Frost the top of the layer and sprinkle with pecans and toasted coconut.
  17. Place the second layer on top of the first.
  18. Frost the top and sides of the cake.
  19. Sprinkle the top and sides of the cake with pecan pieces and toasted coconut.
  20. Store chilled due to the cream cheese frosting.

20160215 Pecan Cake 01

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