Brown Sugar Cookies

We’ve all had and heard of sugar cookies. But what about brown sugar cookies? These cookies kind of remind me of blondies (which my brother literally GOBBLED up the same day I made them…they will be made again). They are simple and sweet and definitely addictive.

Brown Sugar Cookies

Ingredients

  • 14 tablespoons unsalted buttery spread, such as Earth Balance Buttery Spread (yes 14. It’s a very buttery cookie)
  • ¼ cup granulated sugar
  • 2 cups packed dark brown sugar
  • 2 cups all-purpose gluten free flour, plus 2 tablespoons
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon table salt
  • 1 large egg, plus 1 egg yolk
  • 1 tablespoon pure vanilla extract
  1. In 10-inch skillet over medium-high heat, heat 10 tablespoons buttery spread until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, about 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the bowl of a stand mixer. Stir the remaining 4 tablespoons of buttery spread into the browned butter to melt; set aside and let cool for 15 minutes.
  2. While the butter is cooling, preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  3. In shallow dish, mix together granulated sugar and ¼ cup packed brown sugar, until well combined, set aside.
  4. In medium bowl, whisk together gluten free flour, baking soda, and baking powder; set aside.
  5. Add the remaining 1¾ cup brown sugar and salt to bowl with the now cooled butter. Use the paddle attachment and mix on medium-low speed there aren’t any lumps of sugar, about 30 seconds.
  6. Scrape down the sides of your bowl with a rubber spatula; add egg, egg yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down the sides of your bowl again. Add flour mixture and mix until just combined, about 1 minute.
  7. Roll 2 tablespoons of dough into a ball between your palms then roll the ball in the sugar mixture. Place ball onto the prepared baking sheet, spacing the balls about 2 inches apart because they will spread.
  8. Bake 1 sheet at a time for 12 to 14 minutes, rotating baking sheet halfway through baking. Bake until the cookies are browned and puffy, and the edges have just started to set, but the centers are still soft. The cookies may look raw in the centers.
  9. Let the cookies cool on the baking sheet for 5 minutes then transfer the cookies to the cooling rack to cool completely.

These are definitely on my baking list for tomorrow! Sweet browned buttery goodness :) Can’t beat that.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Pound Cake

Pound cake would be a great dipper for your caramel fondue! Well pound cake goes great with a lot of things. This is a very Paula Deen like recipe because there are not one but TWO cups of butter so don’t be alarmed! It’s all worth it in the end :)

Pound Cake 

Ingredients

  • 2 cups Earth Balacne Buttery Spread
  • 3 cups sugar
  • 6 eggs
  • 4 cups gluten free flour
  • 3/4 cup coconut or rice milk
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 300ºF.
  2. Grease a tube pan or loaf pan VERY WELL with non-stick vegetable spray or buttery spread
  3. Whip buttery spread in mixer (approx 2 minutes)
  4. Gradually add sugar– mix through
  5. Gradually add eggs one at a time
  6. Alternate gluten free flour and milk- gradually
  7. Add extracts
  8. Pour into a greased 10 inch tube pan.
  9. Bake at 300ºF for 1 hour and 40 minutes (yes it will take about that long but patience is a virtue and it will be worth it) or until it passes the toothpick test.
  10. Cool on your counter for 10 minutes
  11. Turn out on a wire rack and cool completely.
  12. Slice and serve.

Pound cake goes great with ice cream, sorbet or strawberries and whipped cream! Or cut it into 1-inch cubes and dip into some lovely caramel fondue!

ENJOY! :)

Caramel Fondue

I am quite fond of caramel. So caramel fondue is right up my ally. Fondue is a fun and easy way to have a dessert! So many dipping options, the dessert possibilities are really endless!

Caramel Fondue

Rich, creamy caramel tastes delicious with just about anything! Sweet and luscious, you won’t be able to resist dipping in your favorites!

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 3 tablespoons rice milk
  • 1/4 cup (1/2 stick) unsalted butter or buttery spread, such as Earth Balance, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Dippers: apple slices (Fuji apples are the BEST!), banana, 1-inch cubes of gluten free pound cake (recipe coming soon!), large marshmallows, whole strawberries, gluten free graham crackers or your favorite dipper!
  1. In a heavy, medium saucepan, combine the sugar and water over medium-low heat. Stir until the sugar is dissolved. Increase the heat to medium-high and boil, swirling the pan occasionally without stirring, until the caramel sauce turns a deep amber color, about 7 minutes. As the mixture boils, wipe down sides of pan frequently with a wet pastry brush to prevent the crystallization of the sugar.
  2. Remove the sauce from the heat and stir in the rice milk with a long-handled spoon, carefully avoiding the splatters as it bubbles up. Add the buttery spread, reduce the heat to low and return the pan to the heat, stirring until the buttery spread melts and the caramel is smooth. Stir in the vanilla and the salt.
  3. Place the mixture in a fondue pot. Arrange your dippers on a platter and make sure you have enough forts or bamboo skewers for your guests to dunk their favorites in the warm caramel. Now if the caramel starts to firm up, add a tablespoon of corn syrup and transfer it from the fondue pot to a microwave-safe bowl and reheat it in the microwave. Return to the fondue pot and continue to dip away!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.