Posts Tagged ‘Brown Sugar’

Since it is now February (Wow, how did that happen so fast?), I decided to share a few sweet treats I made during the Christmas holidays.  These were awesome at Christmas, but I bet someone would love getting these homemade goodies for Valentine’s Day as well?  Hint, hint! Winking smile 

I usually make candy bags for my co-workers at Christmas, but the rainy weather just wasn’t cooperating so I turned my attention to COOKIES instead.  This recipe comes from Two Peas And Their Pod and they are so good.  The dark brown sugar and toffee combine to give great flavor and the texture is perfect.  Try these…soon.  Yes, that is an order!

Brown Sugar Toffee Cookies

2 1/4 cups all purpose flour

2 tsp. baking soda

1 tsp. cornstarch

1/2 tsp. salt

1/2 tsp. cinnamon

3/4 cup unsalted butter, room temperature

1 1/4 cups dark brown sugar

1 large egg

1 tsp. vanilla extract

1 cup Heath toffee bits

Extra dark brown sugar for rolling cookies, about 1/2 cup


Preheat your oven to 350 degrees and line a large baking sheet with parchment paper or a silicone baking mat if you have one.  (I have two and they are nice.) 

Sift together the flour, baking soda, cornstarch, salt and cinnamon.  Set aside. Beat the butter and 1 1/4 cups brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Turn off the mixer and scrape the sides of the bowl.  Add the egg and vanilla and beat until combined.

Reduce the speed to low and slowly add the dry ingredients.  I like to sift my dry stuff onto a paper plate so then it is easy to transfer to the mixer.  See:


Stir in the toffee bits.  Form tablespoon size balls of cookie dough then roll the dough balls in the remaining brown sugar.  Bake for 10 to 12 minutes or until lightly browned around the edges.  Don’t over bake the cookies.  You want them to be nice and soft.  Store in an airtight container for up to 4 days (if they last that long).




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Because of some unfortunate circumstances, I was not able to cook as many dishes at Easter that I had planned.  In fact, I just cooked one: this tasty baked ham recipe that I saw on Trisha Yearwood’s show on the Food Network.  Her show is one of my favorites because all of her dishes are fairly simple with ingredients that you will find in any grocery store.

When I saw this recipe, I knew it would be a perfect holiday main dish and it didn’t disappoint.  I love using honey in recipes especially since my father-in-law and his first cousin have hives and process their own honey.  The little bees that made this honey buzz around in my own backyard.


1 spiral sliced ham-Mine was approximately 10 pounds

1 cup honey

2 cups brown sugar

Adjust your oven racks to accommodate the ham and preheat to 350 degrees.  Cover a baking sheet with aluminum foil and place a rack on top of that. Spray both with non-stick spray.  You will want a large baking pan with sides to catch the extra basting liquid.

Place the ham on the rack and cover the ham with foil as well.  Place it in the oven and bake for half the estimated cooking time (about 20 minutes per pound).


When you are close to the halfway mark, heat the honey and brown sugar in a medium pan until the sugar dissolves.


  Pour this over the ham and continue to cook, basting occasionally with the juices.  Allow the ham to stand for a few minutes after it is done then slice and enjoy!





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Today I am joining up with other food bloggers to participate in the International Food Blogger Cookie Exchange hosted by Lori over Fake Food Free who happens to be a fellow Kentucky food blogger.  Everyone that is taking part had to email a favorite holiday cookie or candy recipe to another blogger.  Then that blogger has to make the treat and post about it on their site.  I received a recipe from Joanne at Eats Well With Others and this is the link for the original recipe.

Now, I am going to be totally honest with all of you…I am not a big pumpkin fan so when I received this recipe, I was a little hesitant.  I had no reason to be though.  These little cookies don’t scream “pumpkin” when you take a bite; they are just soft sweet little cookie pillows.  The texture was amazing and the brown sugar glaze finished them off perfectly.  Delicious!!!

Note: The only change that I made from the original was the kind of nuts I used.  Joanne used hazelnuts, but I didn’t have any so I used toasted pecans instead.  Other than that, I followed her original recipe.

1 cup butter, softened

1 cup sugar

1 egg

1 cup canned pumpkin

1 tsp. vanilla extract

2 cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup chopped pecans, toasted

1/2 cup brown sugar

2 tbsp. milk

3/4 tsp. vanilla extract

1 cup confectioner’s sugar


Preheat oven to 350 degrees.  In a large bowl, cream butter and combine with sugar on high speed for about 3 minutes, until light and fluffy.  Add egg, pumpkins, and vanilla.  Beat well.


Sift together the flour, baking soda, baking powder, cinnamon and salt.  Combine flour mixture with the butter/sugar/pumpkin mixture until just combined.  Stir in nuts. 

Drop batter in heaping tbsps. onto a parchment lined cookie sheet. (I used a small cookie scoop.) Bake for 10-15 minutes (mine took about 14) or until just starting to get a bit brown around the edges.





Cool on a wire rack.  While the cookies are cooling, make the frosting.  In a small saucepan, combine the brown sugar, milk, and butter over low heat, stirring, until the butter is melted and the brown sugar is dissolved.


Remove from heat and stir in the vanilla and confectioner’s sugar, whisking until no lumps are present.  Ice the cookies with the frosting.




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