Brown Sugar Pound Cake

This is a winner! Moist, flavorful, beautiful, tall bundt cake with toffee bits, pecan pieces, and caramel sauce. This cake might almost make you forget about chocolate!

Brown Sugar Pound Cake

Brown Sugar Pound Cake 2

Brown Sugar Pound Cake 3

Brown Sugar Pound Cake:
1½ cups butter, softened
2 cups brown sugar
1 cup sugar
5 eggs
1 cup whole milk
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 (8 oz) pkg toffee bits
1 cup chopped pecans

Preheat oven to 325°. Spray bundt pan with nonstick spray and sprinkle with flour. In large bowl of mixer, cream butter, brown sugar, and sugar. Mix in eggs one at a time. In medium bowl, stir together flour, baking powder, and salt. Add dry ingredients alternately with milk, mix until well combined. Mix in toffee bits and pecans. Spoon batter into prepared pan. Bake 75-85 minutes, until pick inserted in center comes out clean (I had to bake mine about 90 min). Cover cake during baking if starts to get too brown. Cool cake in pan 30 minutes. Remove cake from pan and cool completely on wire rack. Put cake on serving plate and drizzle with caramel sauce. Cake recipe from ladybehindthecurtain.com.

Caramel Sauce:
1 (14 oz) can sweetened condensed milk
1 cup brown sugar
2 Tbl butter
1/2 tsp vanilla

Combine sweetened condensed milk and brown sugar in saucepan. Bring to boil over medium-high heat whisking constantly. Remove from heat, add butter and vanilla. Drizzle sauce over cake while it is warm, it thickens as it cools.

One Year Ago: Chocolate Chip Cookies 52 Chocolate Chip Cookies 52

Two Years Ago: Chocolate Chocolate Chip Cinnamon Rolls Chocolate Chocolate Chip Cinnamon Rolls 1

Three Years Ago: Double Chocolate Walnut Brownies Double Chocolate Walnut Brownies

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Congo Squares

Looking through my recipe box I came across this recipe. This was a standard in my home growing up, Congo Squares. I don’t know it’s origin, but it was a go-to treat, made quite often. The butter and brown sugar gives off an amazing caramely (yes, a made up word but works in this case) aroma as it bakes and comes from the oven. Just seven ingredients lead to a delicious, cakey, chewy cookie bar. Nothing tricky or fancy, just an old time favorite that always pleases.

Congo Squares

2¼ cups brown sugar
2/3 cup butter, melted
3 eggs
2¾ cups flour
2½ tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. In large bowl, by hand, mix brown sugar and melted butter. Add eggs, mix well. Add flour, baking powder, and salt; mix just until combined. Stir in chocolate chips (I used a mixture of dark, semi-sweet, and white, can add chopped nuts). Spread in sprayed 15″x10″ baking sheet. Bake 20 minutes.

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Three Years Ago: Giant Chocolate Chip Cookies Giant Chocolate Chip Cookies

Peanut Butter Chocolate Chip Oat Bars

Peanut butter & Chocolate!  These bars are easy to make with ingredients almost always in the pantry.  The hard part is waiting for them to cool.  Gooey when warm, chewy when cool and set, you decide how you want to eat them!

2 cups flour
2 cups old fashioned oats
1½ cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 (14 oz) can sweetened condensed milk

Preheat oven to 350°.  Spray 9″x13″ pan liberally with non-stick spray.  In large bowl, stir together flour, oats, brown sugar, baking soda, and salt.  Mix in melted butter until evenly distributed.  Press 3 cups of crumb mixture into bottom of prepared pan.  Bake 12-15 minutes, until lightly browned.  Remove from oven, pour sweetened condensed milk evenly over crust getting close to edge but try not to touch.  Sprinkle evenly with chocolate chips and peanut butter chips.  Sprinkle remaining crust mixture evenly over chips and press down lightly.  Bake for 18-20 more minutes.  Cool completely before cutting into bars.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Soft Brown Sugar Cookies with Browned Butter Frosting

I remember my mom making a browned butter frosting when I was growing up.  This frosting has a deliciously unique flavor and sits on top of a soft, cakey brown sugar cookie.  Just for fun, I split the cookie dough into thirds and added a different nut to each third, pecans, walnuts, and macadamia nuts.  These are pretty little cookies, a good old fashioned recipe!

Soft Brown Sugar Cookies:
2/3 cup butter, softened
1½ cups brown sugar
2 eggs
1 tsp vanilla
2½ cups flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream

Preheat oven to 350°.  Cream butter and brown sugar.  Add eggs, one at a time, blend well.  Add vanilla, beat until light.  In separate bowl, stir together flour, baking powder, baking soda, and salt.  Add flour mixture to butter mixture alternately with sour cream, mix well.  Add chopped nuts, if desired.  Drop by scoopfuls onto Silpat lined perforated sheet or lightly sprayed baking sheet.  Bake for 8-9 minutes.  Remove to wire rack and cool completely.  Frost with Browned Butter Frosting.

Browned Butter Frosting:
1/4 cup butter
2½ cups powdered sugar
3 Tbl Milk

Melt butter in saucepan over medium heat until it turns golden.  Watch carefully, this will happen quickly.  Remove from heat, stir in powdered sugar and enough milk to make a spreading consistency.  As you are frosting cookies, if frosting sets up, microwave for a couple seconds to soften it again for a spreading consistency.

One Year Ago Today:  Almond Poppyseed Bread with Almond Glaze

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.