Recipes with brown sugar

My brother Adam loves this ice cream so much that I asked him for the recipe. It's a Chai Latte with chunks of gingerbread cookies hidden within.

Take your beef ribs to the next level with this web marinade that imparts incredible flavor deep into meaty beef ribs. Whether you're grilling, smoking, or using an Instant Pot for tender fall-off-the-bone beef ribs, marinate to start things off right.

These homemade graham wafers are crisp, lightly sweet, and perfect for snacking, crushing into crumbs for pie crusts, or pairing with spreads. Made with wholesome graham flour and a touch of vanilla, they bake up golden and delicious in just minutes.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

Whole wheat apple pancakes blend half whole-wheat and half white flour with milk, eggs, and grated fresh apples for a hearty, fiber-rich breakfast pancake. Ready in 20 minutes.

Love the deep-rich chocolate taste, and the roasted hazelnut just added in another kick. Absolutely to die for.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Hands-off bread machine pumpkin bread spiced with pumpkin pie spice, yielding a tender yeast loaf with subtle sweetness and warm autumn flavor.

Chocolate chip cookies made with butter and shortening for soft centers and crisp golden edges. Loaded with semi-sweet chips and chopped nuts. Big-batch classic.

The chocolate chunks and pistachios added extra yumminess. I couldn't stop eating it. So good!

Beakfast pancake or muffin batter with zucchini, bananas, and raisins.

One-bowl fudgy cocoa brownies with brown sugar and chopped walnuts. Melted butter and cocoa replace bar chocolate for a deeply chocolatey brownie that's ready in 35 minutes.

Chocolate waffles bake up crisp outside and tender inside, with cocoa, brown sugar, and a splash of rum for depth. Cake flour keeps them light. A brunch-meets-dessert waffle made for piling on berries, cream, or syrup.

Soft-baked oatmeal chocolate chip cookies with warm cinnamon and nutmeg spices, ready in under 30 minutes for chewy or crispy texture

Double chocolate chocolate chip cookies with rich cocoa dough and semi-sweet chips folded throughout. Soft fudgy centers, crisp edges, and an option to add chopped nuts for crunch.

Charlie's brownies are one-bowl easy: dump, beat for a minute, and bake, then top with a glossy chocolate fudge icing. Brown sugar and melted unsweetened chocolate make them rich, and the icing seals the deal.

Apple oat muffins topped with cinnamon-brown sugar streusel. Quick oats add hearty texture, fresh apple keeps the crumb moist. One-bowl batter, ready in 30 minutes.

Classic roll-out gingerbread cookies with ginger, nutmeg, and molasses, perfect for cookie cutters and holiday decorating. The traditional Christmas cookie kids and grown-ups both love to ice.

Brownies with peanut butter topping take fudgy cocoa squares and crown them with melted peanut butter chips spread into a silky icing. Brown sugar deepens the cocoa, peanut butter chips melt right in the pan. A two-layer treat from one bowl.

Holiday chocolate chip cookies follow the classic Toll House blueprint: butter, brown sugar, semisweet chips, and a fistful of chopped nuts. Crisp at the edges, soft in the middle, ready in 30 minutes. The cookie tin standard.

Chocolate peanut butter cookies bake brown sugar, peanut butter dough loaded with chocolate chips. Soft chewy centers and crisp edges, ready in under an hour.

Chocolate crackle cookies: fudgy chocolate dough rolled in powdered sugar that splits into white-and-black crackle patterns as they bake. Holiday cookie tin classic.

Double chocolate cookies baked low and slow for fudgy centers and crisp edges. Cocoa powder plus semi-sweet chips deliver deep chocolate flavor in every bite.

Classic peanut butter snack cookies with the signature fork-pressed crisscross pattern. Crisp edges, soft middles, and a deep peanut flavor. Makes three dozen for the cookie jar.

Curried pumpkin soup with sweet pumpkin puree, golden sauteed onions, warm curry powder, and a swirl of half-and-half. A silky, autumn-spiced soup garnished with pepitas or chives.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Chocolate chip raisin cookies baked low and slow for crisp golden edges and chewy centers. Two cups each of plump raisins and semi-sweet chips packed into every cookie.

Tender breakfast muffins bursting with fresh blueberries and bright orange zest for a bakery-style morning treat in under an hour

Chewy chocolate chip oatmeal cookies combine the best of both classics. Quick oats and butter-flavored shortening make 40 soft, hearty cookies perfect for lunchboxes or after-school snacks.

Chocolate pecan pie spiked with Kahlua and molasses, loaded with toasted pecans and semi-sweet chocolate chips. A grown-up Thanksgiving pie with deep coffee-bourbon undertones.

Supernatural brownies are Nick Malgieri's legendary fudge bricks: a full pound each of butter and semisweet chocolate, eight eggs, two sugars, and a shiny crackled top. Bakes a full half-sheet, rests overnight for perfect texture.

Giant chocolate chip cookies baked in foil pans to hold their extra-thick shape. Butter and shortening blend creates crispy edges and soft, melty centers loaded with chocolate.

Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom's kitchen in every bite.

Learn how to make Fruited Passover Kugels using matzo, eggs, apples, and prunes. This satisfying dish is perfect for Passover celebrations. Enjoy a tasty, kosher dessert that is sure to impress your family and guests.

This bran bread machine recipe is a fiber powerhouse, utilizing both crunchy bran flakes and fine wheat bran.

This salad fits to pierogi with the meat filling. You may also try it with fried or grilled fish.

Oatmeal scotches with butterscotch chips, brown sugar, cinnamon, and rolled oats. Bake 7 minutes for chewy or 12 minutes for crispy, your choice in a versatile oatmeal cookie.

Almost Whole Wheat Choco Banana Peanut Cookies recipe

Cinnamon nut or raisin biscuits with a brown sugar cinnamon filling tucked inside layered biscuit dough. The pocket of sweet spice goes molten as the biscuit bakes, giving you breakfast pastry without the yeast wait.

Store-bought chocolate ice cream mixed with toasted walnuts and dried cherries, with homemade oreo cookies make these addictively delicious ice cream sandwiches that will for sure please your sweetest tooth :)

Karen's pumpkin pie uses fresh roasted pumpkin, heavy cream, brown sugar, warm spices, and a splash of whiskey for the richest holiday pie. From-scratch Thanksgiving classic.

Homemade white bread made from a 4-ingredient pantry bread mix plus yeast, oil, water, and an egg. Bread machine ready, with optional onion soup, brown sugar, and wheat germ variations.

Whole wheat oatmeal chocolate chunk cookies pack quick oats, hearty whole wheat flour, chocolate chunks, and nuts into a chewy lunchbox cookie. Wholesome enough for breakfast, sweet enough for dessert.

Tom's oatmeal peanut butter chocolate cookies are chewy oat cookies with creamy peanut butter and a melted chocolate dab on top. Three classic cookie flavors in one. Drop, flatten, bake, top.

Lighter chocolate chip cookies use less butter and just one egg for a slightly less rich version of the classic Toll House cookie. Soft, chewy, and ready in 25 minutes.

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

Mom's chocolate chip cookies built thick and crunchy with dark brown sugar and a full pound of real chocolate chips. Big, generous, and unapologetically old-school.

Oatmeal chocolate chip cookies you can bake chewy or crunchy just by watching the clock. Two cups of rolled oats give them real heft while shortening keeps them tender. Pull them early for chew, longer for crunch.