Posts Tagged ‘brown sugar’

This morning I woke up and was just not feeling so hot.

My body quickly reminds me I am no longer in my 20s.

The kids were starving, the hubs was wondering around the kitchen.

So I just grabbed a bunch of stuff I knew everyone would enjoy, tossed it all in a bowl and cooked it.

Lucky for them it all made sense.

We even got to use some of the Salted Buttermilk Carmel instead of syrup. BONUS!!!!

Maple Brown Sugar Oatmeal Pancakes

Makes about 8 average sized ones

Ingredients

• 1 cup pancake mix (I like trader joes multi grain)
• 2 pkgs (1.5 oz each) Maple Brown Sugar Instant Oatmeal
• 2 eggs
• 1 cup almond milk
• 2 tsp oil (veggie)

Directions

1. Toss all ingredients into a large bowl and mix well.
2. Heat and butter pan/griddle. Pour about 1/3 cup of batter on and cook (until bubbles form). Flip and cook a bit more.
3. Remove, stack and pour on syrup.
4. Devour

It is absolutely no secret that I have a sweet tooth; just rummage thru my recipes, pantry or fridge.

It is why diets just don’t work for me. Never have and I don’t think ever will.

While the hubs what out of town the other day, I got board. Yea I have two kids and a dog to entertain. And could have should have worked on my fitness. But all that is STILL boring (not my kids…I love them. They were to busy bugging each other anyway).

SO……… the Chocolate Chip Snickerdoodle Cupcakes were born.  (ahhhhh…thats supposed to be the sound of angels singing)

I love  that I only had mini-chocolate chips. I think the regular sized may have been just a bit to much….maybe…..nahh, what am I talking about there is never to much chocolate.

First, mix up your batter (and pre-heat your oven)

Next, flour your chocolate chips. This will make it so they don’t fall to the bottom of the cupcake.

Then fold them in. Fill muffin cups and bake.

Then frost. ( I used the Brown Sugar Frosting from the Snickerdoodle Cookie sandwiches)

Then EAT/ Devour. I think I ate like 4 before I had to share.

Chocolate Chip Snickerdoodle Cupcakes

Makes 12

Ingredients

• 1 stick (1/2 cup) butter, softened
• ¼ cup brown sugar, packed
• ½ cup + 2 Tbsp regular sugar
• 2 eggs
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ½ cup flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ Tbsp cinnamon
• ½ cup milk
• ½ cup mini-chocolate chips (tossed in flour)

Directions

1. Pre heat oven to 350. Grease or line a muffin tin.
2. In the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond. Mix well.
3. In a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into butter mixture.
4. Add milk.
5. Fold in floured mini-chocolate chips.
6. Fill muffin cups 2/3 full.
7. Pop in oven and bake for 25 min. Remove and let cool completely. Frost.
8. Enjoy!

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must

When I heard that Steph over at Stephsbitebybite.com was hosting a bake sale for the Leukemia & Lymphoma Society, I knew I had to get involved.

I admire Steph not only for raising money for a great cause, but she is running in the San Diego Rock n Roll Marathon. I can barely get up the gumption to run to the mail box . Running a marathon is defiantly on my bucket list.

The reason I so desperately wanted to get involved with this particular bake sale is, a short few months back my husbands incredibly sweet and beautiful aunt died from Leukemia. She was far to young.

She is desperately missed and thought of everyday.

So I have decided to donate some of my goods….baked that is

Make them

Malinda wasn’t much of a sweets person (she had much better will power than I), but when she did indulge she enjoyed lemon cookies, ginger snaps and red velvet cake.

Bake them

I too am a red velvet cake lover. So I made these little guys….Red Velvet Cookie Muffins w/ Brown sugar cream cheese icing….hello starchy pants, how u doin?

Frost Them

I hope I did her proud and I hope you enjoy.

Please, Please Please check out Steph’s site and donate to this wonderful bake sale (Friday, May 13th)

***Please remember to also check out Baking and Cooking, A tale of two loves Bake Sale benefitting Relay for life, May 2nd. I will be donating my Oreo Sugar Cookies.

Both are incredible causes.

Red Velvet Muffin Cookies

Adapted from How Sweet Eats

Ingredients

• ½ cup butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 2 tsp vanilla
• 1 ½ cups all purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1/3 cup cocoa powder
• 1 teaspoon red food coloring
• 1 Tbsp Almond milk (regular will work fine too)
• ½ pkg Oreo Cookies, crushed into fine crumbs
• 1 pkg (8 oz) cream cheese, softened
• ¾ cup Brown Sugar
• ¼ cup (½ stick) butter, softened
• 1 tsp vanilla
• ½ tsp cinnamon
• 2 cups powdered sugar

Directions

1. Preheat oven to 375. Liberally grease and flour (or use paper liners) a mini muffin tin.
2. Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth.
3. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.
4. In the bowl of a food processor combine Oreo cookie crumb and ½ (4oz) cream cheese until well combine
5. Using a medium (1.5 Tbsp) cookie scoop, scoop out cookie dough into each cup of the mini muffin pan. Gently form up the sides creating a depression.
6. Take some of that Oreo goodness and scoop about 1 -1 ½ teaspoonfuls into the cookie dough cup.
7. Take a small amount of cookie dough and place on top and pinch together
8. Bake for 10-12 minutes. Remove and let cool.
9. For frosting, combine remaining cream cheese (4 oz), brown sugar, ¼ cup butter, vanilla and cinnamon. Once fully combine, add in powdered sugar ½ cup at a time.
10. Put in a gallon sized Ziploc bag, cut off the one of the corners and frost cooled cookie muffins.

OMG!!!!!!!!

Once I found this frosting recipe I knew exactly what I was going to do with it…..eat it….oh and make something for you!

So, I made a batch of frosting for me…and a second one for these.

The hubby doesn’t understand how I can eat a whole batch of frosting and still be “testing it”. But I am sure you understand.

After inhaling these you can run around like a crazy person from the sugar rush. Or at least I tell people it is because of the sugar rush

Snickerdoodle

From How Sweet Eats

Ingredients

• ½ cup butter, softened
• ¾ cup sugar
• ¼  cup brown sugar
• 1 egg
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ¾ cups flour
• ¼ tsp salt
• ½ tsp baking powder
• 1 ½ tsp cinnamon
• 2 Tbsp coconut milk (if you don’t like coconut milk, can’t find it or just don’t want to, regular milk works too)

Directions

1. Preheat oven to 375.
2. Cream butter and sugar with an electric mixer until smooth.
3. Add egg and vanilla, mixing well until combine.
4. Mix in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together.
5. Add in milk. If dough is crumbly, add milk 1 tablespoon at a time until it comes together.
6. Bake for 10-12 minutes.
7. Once cooled fill with frosting (if you have any left )

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must