5,232 brown sugar icing recipes

This is based on a delicious Paula Deen chicken recipe. It makes a great appetizer and only uses 5 simple ingredients. I found the original recipe way too sweet so have modified it to be a bit less sweet and have added a spicy kick to balance out the sweetness.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

Butterscotch bubble bread, a gooey pull-apart loaf made from frozen dinner rolls coated in butterscotch pudding mix and pecans, baked in a bundt pan under a brown sugar caramel. Easy sticky-bun flavor.

Date-pecan pinwheel cookies, delicious with a cup of coffee or tea.

A delightful, tangy rhubarb cake with a moist buttermilk crumb and a sweet, crunchy cinnamon-brown sugar topping. Passed down from a beloved aunt, this recipe is perfect for spring or anytime you crave a comforting dessert. Use fresh or frozen rhubarb for year-round enjoyment.

A scrumptious banana bread that's easy to make and is perfect for breakfast, lunch or dessert!

Old-fashioned rhubarb cake with a sour cream batter, brown sugar sweetness, and a crackly mace-sugar topping. Tender, tangy, and a much-loved way to use spring rhubarb in a single 8-inch square pan.

Crisp peanut butter cookies stamped with the classic fork crisscross. Old-fashioned bakery-style cookies with a sandy snap, perfect for dunking in milk or layering with chocolate.

The original Toll House chocolate chip cookies, the recipe that started it all: creamed butter and two sugars, vanilla, and chocolate morsels baked into a classic chewy-edged cookie. Add nuts if you like.

Wholesome banana walnut muffins with whole wheat flour for nutty depth and tender texture. Brown sugar and ripe bananas bring natural sweetness without going overboard.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

Rubber stamp gingerbread cookies bake up firm enough to hold cutter shapes and decorate, with a pinch of cayenne hiding behind the molasses, ginger, and cloves for unexpected warmth.

Chocolate, nut and cinnamon rolls, is there anything better than these three together? Love chocolate? Love nuts? Love cinnamon rolls? Give it a go, and you will find a huge satisfaction from these delicious rolls.

Classic American peanut butter cookies with the iconic fork-press crisscross. Tender, chewy, and built around the brown-sugar-and-peanut-butter combo that defines the cookie.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.