With the fast pace life of today, some cooking traditions are falling by the way side. Fast is first, taste is second, and healthy is dead last. So, I have created a blog accidentally. The food published on this site is intended for a homemade cookbook, scrapbook style. For the life of me I cannot get my act together to submit my recipes to a website with my pictures and create my cookbook for my family. So I am putting them out on a WordPress server to keep them safe for years and for them to use and remember. If you happen by, welcome. Please sit and stay awhile. Use my recipes and taste my samples from the connivence of your home. You will not be disappointed!
So, we are keeping it simple. When was the last time you made cookies? Were they from scratch? If they were did you use brown sugar purchased in a bag or box? When I was younger, I would buy this 1 pound bag of brown sugar that we would only consume a cup at a time in cookies and such. I had a hard time keeping it fresh and moist. And sometimes the company that made this sugar I would get these hard brown masses in them which would not dissolve into the recipe. And so when I would share the food from the recipe, I would be totally embarrassed as someone would ask, “What is that?”
So in the learning process of baking and cooking I have come across some simplistic things that I am going to share with you. Brown sugar is actually just 2 simple ingredients. You may have both of them in your pantry. If you mix about a tablespoon of molasses with regular sugar it will turn to brown sugar. Yup, that is the recipe. There is a lot of elbow grease involved with mixing it by hand.
I have tried this simple recipe with both my paddles in my kitchen aid mixer. It does not mix it. So you will need a good spatula and a bowl with tall sides. I recommend this spatula from amazon. They hold up really well and will even mix separated organic peanut butter in the jar. These come in two sizes and either one will work.
Take a cup of sugar leveled off and place in a tall bowl, add the tablespoon of molasses. Using your spatula, rub the sugar against the molasses, scraping the side of the bowls as you mix. You will find the molasses will stick to your spatula so a lot of rubbing action to the sugar on the bottom of the bowl is necessary. It may take you about 10 min of wrist action to get it all incorporated and you will get tired of mixing (think of it as pre cookie calorie burn). Now if your recipe calls for light or dark brown sugar, you will just have to trust me that this is right for all recipes. If you want to experiment with the tablespoon of molasses and use less for a lighter brown sugar, you certainly can. You are getting molasses flavor into your cookie so how much isn’t really a concern as it does not affect the taste of the cookie.
So next time you are making cookies from scratch, don’t buy brown sugar. Make your own! It is a simple change in your pantry that will become second nature as you use it.