What am I baking?

February 8, 2018

I made this with my friend, Roz’s, recipe.  Where the recipe came from I have no idea, but this is a good one I have made over and over – it’s always a hit.

This time I chose to use dark brown sugar instead of white sugar because I like the subtle hint of molasses – especially from dark brown muscovado sugar.

When I hear chefs on TV shows say to use light brown sugar because dark brown is just too dark – I disagree!

There is a great pictorial description of different types of sugars (with recipes) from Kitchn, here.

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