Posts Tagged ‘brown sugar’

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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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