Posts Tagged ‘brown sugar’

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Sweet and Spicy Bacon-Wrapped Pork

August 11, 2020

This has become a staple in our house, perfect for Sunday dinners. It doesn’t take long to prep and, once in the oven, requires very little attention. We usually serve it with asparagus and scalloped potatoes.

You will need:

  • 2 T Cajun seasoning (pick your favorite or make your own)
  • 2 T brown sugar
  • 3 lb pork roast
  • 8 strips thin-cut bacon
  • 3 T apricot jam
  • 2 t Dijon mustard

Then you will…

  1. Preheat your oven to 400 degrees. Line a roasting pan with foil, putting the roasting rack above the foil. (You could skip this step, but it makes clean up super easy).
  2. In a small bowl, combine the seasoning and brown sugar.
  3. Rub the pork with the spice mixture.
  4. Wrap with the bacon, slightly overlapping each piece.
  5. Place the bacon on the roasting rack.
  6. Roast until the internal temperature reaches 145 degrees, roughly 20 minutes per pound.
  7. In a small bowl, stir together the apricot jam and mustard.
  8. About 15 minutes before finished, brush the roast with the jam mixture to create a glaze.
  9. Remove from the oven and allow to rest 10 minutes.
  10. Slice and serve with your favorite sides, like asparagus and potatoes.
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Apple Ginger Cake

March 31, 2020

This is a feel good cake, perfect for tea time or sharing with friends. I love the warm ginger and how well it goes with all of the apple!

You will need:

  • 2 c currants
  • 1 c (~ 6 oz) dried apples, chopped
  • Scant 1/4 c (~2 oz) crystallized ginger, chopped
  • 1/2 c brandy or bourbon
  • 2/3 c whole milk
  • 1 c molasses
  • 2 t baking soda
  • 4 c flour
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 1/2 t ground ginger
  • 1 t ground cinnamon
  • 1/2 t salt
  • 8 T unsalted butter, room temperature
  • 1/2 c brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 c toasted nuts, chopped (I used pecans)

20191227 Apple Ginger Cake 01

Then you will…

  1. Preheat your oven to 325 degrees. Grease and flour a Bundt pan.
  2. In a medium bowl, combine the currants, dried apple and crystallized ginger.
  3. Warm the brandy or bourbon for 20 seconds in the microwave.
  4. Stir the brandy into the dried fruits and set aside.
  5. In a medium bowl, combine the milk with the molasses and baking soda.
  6. In another medium bowl, combine the flour with the cloves, nutmeg, ground ginger, cinnamon and salt.
  7. In a large bowl, cream together the butter and brown sugar.
  8. Mix in the eggs.
  9. Mix the milk mixture and the flour mixture into the butter mixture, alternating between the two.
  10. Gently mix in the fruit and nuts.
  11. Pour into the prepared pan.
  12. Cover with a double layer of aluminum foil, tightly crimped around the edges of the pan.
  13. Set the pan in a deep roasting pan.
  14. Add boiling water to the roasting pan until it reaches about halfway up the bundt pan.
  15. Bake for approximately 2 1/4 to 2 3/4 hours, until a toothpick in the center comes out clean.
  16. Remove the Bundt pan from the water and allow to cool for 20 minutes before inverting onto a plate
  17. Serve warm in slices with some whipped cream.
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Pumpkin Cake

October 21, 2019

The weather has turned crisp. The leaves are changing colors, and pumpkins keep popping up on front steps. It’s perfect weather for ooey, gooey desserts.

You will need:

  • 7.5 oz (1/2 can) canned pumpkin puree
  • 1/2 c milk
  • 1/4 c butter, melted
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • Pinch of salt
  • 1 1/4 c flour
  • 2/3 + 1/2 c brown sugar, divided
  • 2 t baking soda
  • 1 c chopped pecans
  • 1 1/2 c boiling water

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a 9×9 baking dish.
  2. In a large bowl, mix together the pumpkin, milk, butter, vanilla, 2 teaspoons of the cinnamon, ginger, nutmeg, cloves, and salt.
  3. Mix in flour, 2/3 cup of the brown sugar, and the baking soda.
  4. Spread in the prepared pan.
  5. In a medium bowl, mix together the remaining 1/2 t of cinnamon, 1/2 c brown sugar, and the pecans.
  6. Sprinkle the pecan mixture on top of the batter.
  7. Pour the boiling water on top.
  8. Bake for 30-35 minutes. The center will be set, but there should be a softer layer underneath.
  9. Allow to cool for 5 minutes before serving. This softer layer will make a delicious sauce for the cake when you scoop it out.

20191016 Pumpkin Cake 02

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Chili Lime Rubbed Steak

July 28, 2019

This is a simple wet rub that makes a delicious glaze when you sear the steak. It would also be wonderful with pork or chicken. Try them all!

20190721 Chile Steak 02

You will need:

  • 1 T brown sugar
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 1/2 t olive oil
  • 3 T chili powder
  • 1/2 t salt
  • 1/2 t pepper
  • Your favorite steaks

Then you will…

  1. Pulse together everything but the steak in a small food processor.
  2. Spread 1 to 2 teaspoons on each side of your steak. Allow to rest on the counter 10-15 minutes.
  3. Cook your steak your favorite way!
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Instant Pot Beef and Broccoli

May 18, 2019

We love using our Instant Pot, and this is fun new recipe for our rotation of family meals. I recommend using a decent quality steak with good marbling for an extra delicious dish.

20190505 Beef and Broccoli 02

You will need:

  • 2 T olive oil
  • 2 lbs steak, sliced into thin strips
  • 3 cloves garlic, minced
  • 1/2 t salt
  • 1 t ground pepper
  • 1/2 c low-sodium beef stock
  • 1/2 c low-sodium soy sauce
  • 4 T brown sugar
  • 4 T rice wine vinegar
  • 1 T sambal oelek or other chili sauce (optional)
  • 1 T corn starch
  • 12 oz frozen broccoli florets, defrosted

Then you will…

  1. Turn on the saute mode on your Instant Pot to medium heat and warm up the olive oil.
  2. Saute the steak strips with the garlic, salt and pepper until starting to brown, 3-5 minutes.
  3. In a small bowl, mix together the beef stock with the soy sauce, brown sugar, rice wine vinegar, and the sambal oelek.
  4. Stir the sauce into the steak mixture.
  5. Add the lid and close your Instant Pot. Cook for 10 minutes on high pressure.
  6. Allow the Instant Pot to rest for 5-10 minutes after done to begin releasing some of the pressure. Then manually release the rest.
  7. In a small bowl, combine several tablespoons of the broth with the cornstarch to make a slurry.
  8. Stir it back into the Instant Pot along with the broccoli.
  9. Turn the saute mode back on, allowing the sauce to thicken slightly while stirring. This should take about 5-10 minutes.
  10. Serve with rice.
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Dijon-Glazed Roast Carrots

January 23, 2019

Super simple and delicious. How could it be better? This easy side dish is great with pork, chicken, steak, lamb…you name it!

You will need:

  • 16 oz baby carrots, cut into half-inch slices (recommend on a bias)
  • 3 T olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 2 T unsalted butter
  • 3 T Dijon mustard
  • 2 T brown sugar

20181222 Dijon Carrots

Then you will…

  1. Preheat your oven to 375 degrees.
  2. Mix the carrots, olive oil, pepper, and pepper in a 9×13 baking dish.
  3. Roast for 35-45 minutes, stirring occasionally, until soft and starting to brown.
  4. In a small bowl, melt the butter.
  5. Stir in the mustard and brown sugar.
  6. Toss the carrots with the mustard mixture and roast another 5 minutes.
  7. Season with salt and pepper to taste.
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Cranberry Cake

December 31, 2018

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

  • 2 sticks unsalted butter, room temperature
  • 1 c sugar
  • 1 c packed brown sugar
  • 4 eggs
  • 2 t vanilla extract
  • 1 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 1/2 c flour
  • 1/2 c sour cream
  • 12 oz fresh cranberries, picked through to discard any that have gone soft
  • 1 lemon, zested and juiced
  • Approx. 1 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Mix in half of the flour and the sour cream.
  5. Mix in the remaining flour.
  6. Fold in the cranberries.
  7. Spread into the prepared bundt pan.
  8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
  9. Allow to cool for 15 minutes before inverting onto a serving plate.
  10. Allow to cool another 15 minutes before icing.
  11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

20181125 Cranberry Cake 03

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Baked Honey Mustard Chicken Tenders

November 27, 2018

Yumm. These tenders have all sorts of things that I love: honey, mustard, chicken. They are full of flavor from the marinade and can be prepped in advance. That makes them great for a weeknight.

You will need:

  • 1/3 c whole grain Dijon mustard
  • 1/3 c honey
  • 2 T brown sugar
  • 1/2 t paprika
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1 1/4 – 1 1/2 lb chicken tenders
  • 2 c panko bread crumbs
  • 1/4 t pepper
  • 1/4 t salt

20180917 Honey Chicken 02

Then you will…

  1. In a medium bowl, whisk together the mustard, honey, brown sugar, paprika, garlic powder, and onion powder.
  2. In a large ziploc bag, combine the chicken tenders with the honey-mustard marinade. Ensure the chicken is coated, remove the excess air from the bag, and allow to marinate in the fridge for at least a half hour.
  3. Preheat your oven to 350 degrees.
  4. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Lightly grease the rack with nonstick cooking spray.
  5. On a plate, mix together the panko with the salt and pepper.
  6. Dredge the chicken in the panko and place on the rack on the baking sheet.
  7. Bake for 15-20 minutes, until the chicken is cooked through.

 

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Brown Sugar Pecan Cookies

November 19, 2018

20180901 Pecan Cookies 02

Wow. So few ingredients in this recipe, yet the result is a batch of wonderous cookies. I love the flavor and texture that the ground toasted pecans offer. It’s the perfect complement to the brown sugar and vanilla. If you can resist baking them all at once, you can freeze the dough in several smaller logs. Then you can slice and bake the cookies in batches, whenever the urge arises.

You will need:

  • 8 T unsalted butter, room temperature
  • 1/3 c brown sugar
  • Pinch of salt
  • 1 vanilla bean, cut open and seeds scraped out with a spoon or back of the knife
  • 1/2 c toasted pecans, finely ground
  • 1 c flour
  • 1 T milk
  • 1/2 t vanilla extract

Then you will…

  1. In a large mixing bowl, cream together the butter, brown sugar and salt.
  2. Mix in the vanilla bean seeds and pecans.
  3. Mix in the flour, milk and vanilla extract.
  4. On a piece of plastic wrap, form the dough into a 2-inch wide, 12-inch long log.
  5. Wrap the plastic wrap around the dough.
  6. Freeze for at least 30 minutes.
  7. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  8. Slice the dough into 1/2-inch wide pieces.
  9. Place the slices on the prepared baking sheet, leaving an inch between the slices.
  10. Bake for 8-10 minutes, or until just starting to turn golden.
  11. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
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Banana Bread Coffee Cake

September 25, 2018

This sweet treat brings together the best of banana bread with the best of coffee cake. Combining ripe bananas with warm cinnamon and brown sugar makes your kitchen smell amazing.

You will need:

  • 8 T unsalted butter, room temperature
  • 2/3 c light brown sugar
  • 2 eggs, lightly beaten
  • 4 ripe bananas, mashed
  • 2 t vanilla extract
  • 1 t baking soda
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t salt
  • 3/4 c flour
  • 1 3/4 c old-fashioned oats, divided
  • 2 T unsalted butter, cold
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Line a 9×9 baking dish with foil and grease with nonstick spray.
  2. In a large bowl, cream together 8 tablespoons of the butter with 2/3 cup of the brown sugar.
  3. Mix in the eggs, banana, and vanilla.
  4. Mix in the banking soda, cinnamon, ginger, nutmeg, and salt.
  5. Mix in the flour and 1 1/4 cup of the oats.
  6. Spread into the prepared pan.
  7. In a small bowl, mix together the remaining 1/2 cup of oats with the remaining 1/4 cup of brown sugar, 2 tablespoons of cold butter, and pecans until it forms a crumbly mixture.
  8. Spread the topping on the batter.
  9. Bake 35-45 minutes or until a toothpick in the middle comes out clean and the cake is golden.
  10. Allow to cool at least 10 minutes before serving.

20180812 Banana Cake 03

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