brown sugar Archives

Gingerbread Lofthouse Cookie Recipe

December 13, 2015 by Kristin

Cookies are not my weak spot. A brownie sundae? You bet ya! But cookies have never really been my thing. Unless.. it’s a container of those fluffy, cakey cookies with a perfect circle of frosting with sprinkles that can typically be found in the bakery. That kind of cookie can be my thing.

I did some super sophisticated Google searching: “fluffy, cakey cookies”, “super fluffy cookies”, “cake-like cookies”. From there, I found out that my guiltiest cookie pleasure has a brand name, Lofthouse Cookies. I found a few blogger recipes, like this one from Two Peas & Their Pod, and realized I’m not the only one with an obsession.

I quickly made this recipe my own and modified to be gingerbread-esque, using brown sugar, molasses, freshly grated ginger, and Chinese five spice {my holiday fav}. And now I can’t stop, won’t stop, taking a cookie with me every time I leave the kitchen!

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Cranberry Rhubarb Sauce

November 23, 2015 by Kristin

Homemade cranberry sauce is one of the easiest recipes you can make this holiday season. All you need is a slow cooker, about four hours notice, and a few simple {and fresh!} ingredients.

I was looking for a way to liven this fall favorite and adding rhubarb and Chinese five spice did just that. Although still very tart, rhubarb is a little less tart than cranberry allowing for a recipe that calls for less sugar. And Chinese five spice {cinnamon, cloves, star anise, fennel, and pepper} pulls all of the flavors together, like a bow on a present.

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Cranberry & Orange Baked Brie

November 26, 2013 by Kristin

When I woke up on Saturday morning, I didn’t want to leave the warmth of my comforter. I thought of everything I could to delay the process. I checked and re-checked all of my email accounts. I scrolled through social media feeds galore. I set the favorites on my new phone and then called a few of them to brainstorm recipes for the first holiday party of the season. It was two-ish hours of pseudo productivity.

Emily suggested that I make baked brie with the Cranberry and Orange Chutney that HEB sent in their November Primo Picks box. “But I don’t like baked brie”, I told her, “it’s buttery and sweet and all of the things that make my stomach hurt wrapped up together in one food package.”.

And then I thought about why I bake and how it isn’t about me one bit, so I picked up some pre-made pastry (for the first time) and a wheel of brie to bake this party favorite. And then it turned out that the chutney wasn’t sweet at all and I ended up liking this baked brie more than others I had sampled in the past!

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