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!
Gunsmoke and Knitting 
Leave a Reply