You would think this is just
plain brown sugar - UNTIL you read the label.
I would make these again using
the plain brown sugar Deb specified.
Not exact matches
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.
I added about 1/3 cup
plain yogurt, used closer to 1/2 cup coconut oil, about 1 cup unpacked
brown sugar, and just a little drizzle of maple syrup.
nutmeg 1/4 cup
brown sugar 1/4 cup coconut oil, melted 1/2 cup sour cream or
plain yogurt 2 large eggs 1 tsp.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light
brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
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
Pin It Ingredients: 6 ounces low fat cream cheese, softened 1/3 cup
plain non-fat Greek yogurt 1/3 cup milk 1/3 -1 / 2 cup powdered
sugar 1 teaspoon vanilla extract 1/2 pint fresh strawberries 1/3 cup graham crackers 1 tablespoon
brown sugar 1... Continue Reading →
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened,
plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup
brown sugar (this is not a really sweet custard, so add another 1/4 cup
brown sugar if you prefer) 1 teaspoon vanilla extract
for the cake: 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup
brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup
plain almond milk
2 Tbsp + 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free
plain yogurt 1 large egg 2 large egg whites 2 tsp
brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
1 package bagels (I used
plain — but I think cinnamon raisin or wheat would be great, too) butter to spread 2 - 3 cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white
sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons
browns sugar 3 tablespoons butter, melted
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
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.
Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark
brown sugar 100g light muscovado
sugar 250g self - raising flour 120g
plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.
Brown sugar isn't any healthier than white
sugar but it does give the pancakes a little something more than
plain old sweetness.
1 1/2 cups mashed ripe banana 1 cup packed
brown sugar, divided 6 tablespoons butter, melted and divided 1/4 cup dark rum, divided 1 teaspoon vanilla extract 1/3 cup
plain fat - free Greek yogurt 2 large eggs 1 1/2 cups all - purpose flour 1/4 cup ground flaxseed 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice cooking spray 1/3 cup powdered
sugar
baking powder,
brown sugar, butter, cinnamon, flour (
plain), salt, oil, sprinkle, mashed, yogurt, flour, whole wheat flour, eggs,
sugar, cornstarch, bananas, baking, wheat, ingredients, topping
Carrot cake 1 1/4 cups (220g)
brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g)
plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's)
sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
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)
1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon kosher salt 3 cups quick oats 2 sticks butter 3 cups
brown sugar 2 tablespoons molasses 1 1/2 cups all - natural chunky peanut butter (I prefer the kind without any added
sugar) 3 eggs 1 cup semi sweet chocolate chips 1 cup shredded coconut 1 cup
plain M&M s
Skip to Next Recipe Ingredients Nutrition 2 cups
brown sugar, firmly packed (I use dark
brown) 2 cups
plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
Ingredients: 1/2 cup of
plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut
sugar 1 tablespoon of
brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup
brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups
sugar: evaporated cane juice (Trader Joe's organic) 2/3 cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply Organic 1 cup non dairy milk Westsoy, Organic, Unsweetened
Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)
Whole Wheat Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark
brown sugar or sucanat 3/4 cup low - fat
plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans
For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light
brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp)
plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces
220g unsalted butter (1 cup, 2 sticks) 1 cup
brown sugar 1/2 cup white
sugar 2 eggs 1 tsp vanilla 2 1/4 cups
plain flour 1 tsp baking soda 2 tsp salt 1 packet of Tim Tams (11 biscuits)
Ingredients: 3/4 cup vegan butter 1 cup
sugar 1/2 cup
brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute
plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and used raw
sugar plus a bit of molasses (for lack of
brown sugar), and chocolate soy milk (for lack of
plain almond milk).
1/2 cup peanut butter 1/2 cup butter (softened to room temperature) 1/2 cup flour 1/2 cup
brown sugar 1/2 cup white
sugar 1-1/2 cup oatmeal 1 cup powdered
sugar 1/2 cup milk 1 cup
plain M&M's 1 cup chocolate chips
I live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark
brown sugar instead of light, and cake flour doesn't exist here so I just used
plain white flour.
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark
brown sugar, packed 2 tablespoons granulated
sugar 2 large eggs at room temperature 1/2 cup
plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
Whole Wheat Fresh Blueberry Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3 cup packed dark
brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat
plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1 cup fresh blueberries
I love the idea of adding the
brown sugar and cinnamon, rather than just roasting the seeds
plain.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light
brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
plain.
2 cups flour 3/4 cup dark
brown sugar, packed 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Pinch of cloves Pinch of salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup canola oil 1 cup
plain non-fat Greek yogurt 1 large egg 1 teaspoon vanilla extract 1 cup pumpkin purée 1/3 cup dried cranberries
FOR THE BREAD 1 cup all - purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2 cup pumpkin puree 1/2 cup light
brown sugar 1/2 cup
plain nonfat Greek yogurt 2 eggs 1/4 cup canola oil 1 teaspoon vanilla
-- 200 g light
brown sugar — 130 g coconut oil — 65 g quality unsweetened cocoa powder — 1/2 teaspoon vanilla extract or paste — 1/4 teaspoon fine sea salt — 2 eggs, cold from the fridge — 65 g
plain flour — 1 tablespoon of toasted shredded coconut or handful of toasted coconut strips
2 tablspoons dark rum, Triple Sec or orange juice 1 cup sultanas 1 cup
brown sugar 1/2 cup caster
sugar 150g butter 1 egg 2 cups
plain flour 1 tablespoon cocoa 100g dark chocolate (Lindt goes nice)
Cooking spray 1 3/4 cups King Arthur Unbleached All - Purpose Flour (fluffed with whisk before measuring) 1/2 cup unsweetened (nonalkalized) cocoa 2 tablespoons cornstarch 2 teaspoons baking soda 1 teaspoon salt 1 cup Cabot 2 %
Plain Greek Yogurt 3/4 cup granulated
sugar 3/4 cup packed dark
brown sugar 2/3 cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract
1 1/2 bags
plain microwave popcorn 1/2 cup
brown rice syrup 1/2 cup maple syrup 1/3 cup coconut
sugar 1/3 cup dairy free butter 1/2 teaspoon of salt 1 teaspoon vanilla
235g cornmeal 200g
plain flour 3/4 tsp bicarbonate of soda 50g light
brown sugar 1 3/4 tsp Maldon salt 3 eggs 390g buttermilk 80g melted butter Mix the dry ingredients together.
ground veal 2 eggs 1/3 cup
plain breadcrumbs salt and pepper, to taste 1 large onion, diced 1 tbsp olive oil 4 cups water 5 bay leaves 1/2 cup
brown sugar salt and pepper, to taste
Butternut Squash Mashed Potatoes 1 butternut squash1 russet potato1 tablespoon
brown sugar Garlic Mashed Potatoes 1 pound of russet potatoes3 tablespoons butter4 cloves garlic, minced1 / 2 cup whole milkSalt and pepper to taste Curried Mashed Potatoes 1 pound of russet potatoes2 tablespoons butter1 small yellow onion, finely chopped1 clove garlic, minced2 tablespoons curry powder1 / 4 cup sour cream1 / 4 cup
plain low - fat yogurtSalt and pepper to taste 1.
Dulce de Leche Cake 6 tablespoons (85 grams) unsalted butter, room temperature 1 cup (200 grams)
brown sugar, packed 1/2 cup (100 grams) granulated
sugar 3 large eggs 1/2 cup (120 grams) sour cream (or
plain, non-fat yogurt) 1/3 cup (75 grams) vegetable oil 3/4 cup (325 grams) dulce de leche sauce 1 teaspoon vanilla extract 2 2/3 cups (320 grams) cake flour 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 cup (180 mL) milk of choice
Whole Wheat Banana Nut Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 egg, beaten 1/2 cup packed dark
brown sugar or sucanat 1/2 cup low - fat
plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2 cup chopped toasted pecans or walnuts 1/4 cup old fashioned rolled oats
Ingredients: 175g
plain flour 85g butter, chopped into pieces 2 tbsp icing
sugar 1 tsp ground cinnamon 3 large eggs 300g light
brown muscovado
sugar 1 tsp vanilla extract 175g butter, melted 50g
plain flour 50g cocoa, plus extra to serve 50g macadamia nuts, chopped 50g dark chocolate, chopped ice cream, whipped cream and chocolate syrup (optional)
A Better Pecan Pie Part 1: Spelt Crust 1/2 cup melted coconut oil or non-dairy butter 1/4 cup
brown sugar 1 cup wholegrain spelt flour 1 cup
plain flour 2 tablespoons ground flaxseeds 1/2 cup almond milk 1 teaspoon cinnamon a pinch of salt
FOR OREO COOKIES 275g
plain flour 40g Guittard Cocoa Powder 1/2 tsp baking soda 1/2 tsp fine sea salt 200g unslated butter 125g caster
sugar 125g light
brown sugar
COCOA BROWNIES 300g unsalted butter, diced 225g caster
sugar 225g light
brown sugar 175g Guittard Cocoa Powder 1/2 tsp salt 1 tsp vanilla 4 large eggs 140g
plain flour