In a small saucepan, melt the 1/4 cup of I Can't Believe It's Not Butter and the 3/4 cups
of packed brown sugar on medium high heat.
1 cup + 2 tablespoons of King Arthur's all - purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup of Smart Balance butter (or you can use regular butter) 6 tablespoons
of packed brown sugar 6 tablespoons of granulated sugar 1 egg 1 teaspoon of peppermint extract 10 ounces of chocolate chips 1 bag of individually wrapped Peppermint Patties (unwrapped)
Chocolate Batter: 1 c of all - purpose unbleached flour 1/2 c of unsweetened cocoa (I used Wilbur) 1/2 tsp salt 1.5 c
of packed brown sugar 1/4 c of canola oil 1/4 c of buttermilk (low fat) 2 tsp of vanilla extract 2 large egg whites 1 large egg Cooking spray.
Not exact matches
1 1/2 cups
packed brown sugar 1 1/2 sticks
of butter or margarine 1 tsp.
In your mixing bowl, beat together 2 cups
of solid -
packed cooked pumpkin, 1 cup
sugar, 1 cup
brown sugar, 1/2 cup extra virgin olive oil and 1/2 cup plain applesauce.
This is more
of a general question but when you list
brown sugar measurements, are they supposed to be
packed or unpacked?
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup
packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark
brown sugar,
packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch
of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness
of peaches
2 large apples, sliced 1/3 cup
brown sugar, loosely
packed 1 tsp cinnamon 3 tbsp
of unsalted butter, cold, cut into small pieces 1 sheet
of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top
of the baked tart)
14 ounces (397 grams) full fat coconut milk 3/4 cup (150 grams) light
brown sugar,
packed (or a mixture
of half light
brown / half dark
brown sugar) 1 teaspoon vanilla extract
Feel free to use your favorite type
of sugar — I opted for evaporated can juice — but another type
of granular
sugar, such as coconut palm,
packed brown sugar, or turbinado — will bake up beautifully.
Filling and topping: 4 1/2 tablespoons granulated
sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light
brown sugar,
packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch
of salt) demerara or other coarse
sugar, or regular granulated
sugar
2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy
of 3/4 cup) 1/2 cup light
brown sugar,
packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup
sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup)
of margarine made with 80 % vegetable oil, softened 3/4 cup granulated
sugar 3/4 cup
packed brown sugar 2 eggs 2 dark chocolate Perugina bars or milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.
1/2 cup
sugar 1/2 cup
brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2
of a tetra
pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves
1 cup milk 2 egg yolks 1/4 cup
packed brown sugar, dark 2 tbsp cornstarch 1/2 tsp cinnamon 1 set
of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted butter, softened at room temperature to texture
of mayonnaise 1/2 cup raisins 1/2 cup apricot jam
Like a brownie in shape and texture, it was
packed with all the
brown sugar and butterscotchy goodness
of my beloved chocolate chip cookies, but softer and more substantial.
Like a brownie in shape and texture, blondies are
packed with all the
brown sugar and butterscotchy goodness
of chocolate chip cookies, but are softer and more substantial.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated
sugar 1/4 cup (44g) dark
brown sugar,
packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g)
brown sugar,
packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add
sugar and salt, then add flour and spices and mix until combined.
Chock - full
of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g)
packed light
brown sugar 6 tablespoons (72g) granulated
sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle
of the oven and preheat to 180 °C / 350 °F.
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made
of 80 % vegetable oil) 3/4 cup granulated
sugar 3/4 cup
packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor
of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
Now, let's get baking... Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup
of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4 cup granulated
sugar 3/4 cup
packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet chocolate chips (I use mini) Directions: 1.
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup
packed dark
brown sugar 1/2 cup
packed light
brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package
of white chocolate melting wafers (56 total circles) Directions: 1.
Let's start baking... Outrageous Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4 cup granulated
sugar 3/4 cup
packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package
of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Directions: 1.
Ingredients For the cookie dough: 1 cup
of margarine, softened (must be made with 80 % vegetable oil, I use Land O Lakes) 3/4 cup granulated
sugar 3/4 cup
packed brown sugar 1 box
of french vanilla instant pudding mix, dry 2 eggs 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cups
of all purpose flour Directions: 1.
Peanut Butter Eclipse Cookies Ingredients: 3/4 cup unsalted butter, softened 1/4 cup shortening 1/2 cup
sugar 1/2 cup
brown sugar,
packed 1/3 cup dark chocolate cocoa powder 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1/2 tsp salt 2 cup all purpose flour 1 jar
of your favorite brand
of peanut butter Directions: In a mixer beat butter and shortening until smooth.
6
packs of Earl Grey tea or whatever flavor you prefer 1/2 cup
packed brown sugar 1/4 cup white
sugar 1 egg 2 tbsp honey 1 tsp pure vanilla extract 2 tsp cornstarch 1 tsp baking soda 1/2 tsp salt 2 cups all purpose flour Earl Grey Tea Butter Directions: 1.
Let's start baking... Cookie Dough Frosting Ingredients: 1 cup margarine, softened (2 sticks) 3/4 cup granulated
sugar 3/4 cup
packed brown sugar 1/2 cup instant vanilla pudding 2 tsp pure vanilla extract 2 - 4 tbsp
of milk (it will depend on your desired consistency for the frosting) 1 tsp salt 2 cups all purpose flour 2 cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand) Directions: 1.
For camping, I pre-mixed the
brown sugar, cinnamon, and ground cloves in a ziplock, and put the proper amount
of apple juice concentrate in a tupperware ahead
of time for easy
packing and camp prep.
Cookie Butter Lover's Stuffed Cupcakes Yields: 24 standard size cupcakes For The Cake Ingredients: 1 cup
packed brown sugar 1/2 cup vegetable oil 1/2 cup instant vanilla pudding (1 box) 2 eggs 1 tbsp cinnamon 1 tsp pure vanilla extract 1/3 cup Biscoff * cookie spread 1 1/4 cups buttermilk 1 1/2 cups all purpose flour (no presifting, just measure out
of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
of bag) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt FOR THESE CUPCAKES YOU WILL NEED 2 JARS
OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions:
OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH) Directions: 1.
In a small saucepan, combine 1 cup
of cream, 2 1/3 cup
of whole milk, 1/2 cup
of tightly
packed brown sugar, and 3 crushed cardamom pods.
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup
packed brown sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon
sugar, for sprinkling (I used a blend in a grinder, but you can easily combine
sugar & cinnamon)
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons
packed brown sugar 3/4 teaspoon salt Dash
of white pepper 1/2 teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
Ingredients 1 1/2 cups all - purpose flour 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1 tsp salt 1 12 - ounce package semi-sweet chocolate chips * 3/4 cup butter, softened and divided 1 1/2 cups
packed brown sugar 3 eggs 1 tsp vanilla 1 - 1 1/2 cups chocolate chips
of your choice
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly
packed light
brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
1/4 cup pure maple syrup 1/4 cup
brown sugar,
packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch
of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened coconut flakes 1 cup dried cherries
These granola clusters are vegan, super healthy, low in
sugar (I only used a small amount
of brown rice syrup) and
packed with nutrients from the nuts, seeds and cacao.
I made this last night with Lyle's, loosely
packed light
brown sugar, a heaping portion
of the cocoa powder, about 8 ounces
of good Belgian semi-sweet chocolate, and 200 ml heavy cream (so closer to 3/4 cup I think?
2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig
of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons
brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup
packed pitted dates 1 1/2 teaspoons water Sprinkle
of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
I only omitted the rasins cause I really dislike them and used
brown sugar instead
of a combination
of white and
packed brown sugar, otherwise I followed her recipe quite closely.
1 1/2 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch
of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1 cup
packed light
brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated
sugar, for sprinkling
3 Tbs unsalted butter 2/3 cup
packed brown sugar 2 cups half and half (I just couldn't bring myself to use heavy cream when I knew I would eat a ton
of this ice cream) 4 large egg yolks pinch
of kosher salt 2 tsp vanilla extract 1 1/2 cups whole milk 1/2 cup mini-chocolate chips — I used regular chips and a lot less (as you can tell from the pics) but next time I will definitely use more
Recipe Courtesy
of David Dredge Jr / Slightly Adapted by Winner Dinners Makes about 48 cookies 1-1/2 cups white
sugar 2 cups
brown sugar,
packed 1 pound butter, softened 3 eggs 2 tablespoons vanilla 5 cups flour 1-1/2 teaspoons baking soda 1/2 teaspoon salt 3 cups chocolate chips 2 cups nuts (optional)
Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon
packed brown sugar 2 cloves
of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
1/2 c light corn syrup 1/2 c shortening 2/3 c
packed dark
brown sugar 1 c all - purpose flour 1 c finely chopped pecans pinch
of salt 1/2 tsp vanilla raspberry jam, for filling melted chocolate, for drizzle
Caramel Brownie Pie (Adapted from Corrie's Butterscotch Brownie Pie ~ Paula Deen) Ingredients: 1 pie crust from a 14.1 - ounce box
of refrigerated pie crust 1/2 cup butter, softened 1/2 cup
sugar 1/2 cup firmly
packed brown sugar 4 large eggs, divided 1 tablespoon vanilla extract.
Glaze 1/2 cup honey 1/4 cup firmly
packed brown sugar 1/4 cup unsalted butter 1/2 cup
of sliced almonds, toasted
1 stick
of unsalted butter 1/2 cup (4 oz)
packed dark
brown sugar 1 14 - oz.
Glaze: 1 cup
packed dark
brown sugar 2 cloves garlic, finely chopped or pressed 2 Tbsp Pineapple juice Splash
of Tabasco sauce