Recipes with brown sugar, light

Spiced pepper cake with pumpkin, prunes, crystallized ginger, and walnuts. Black pepper adds a warm, unexpected bite to this deeply flavored autumn loaf cake.

Tart rhubarb and sweet strawberries layered with cinnamon-spiced graham cracker and bread crumb topping, baked until bubbly and golden. A cozy, old-fashioned fruit betty.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Easy almond-topped bundt cake made with yellow cake mix and brown sugar. This impressive dessert bakes upside-down so the almond topping becomes a golden crust.

Nowadays chicken become more popular and welcomed by people, low fat, much fibire, this chicken sate with peanut sauce goes very well!

Rich fudge cake with unsweetened chocolate and brown sugar, topped with a thick milk chocolate and semisweet frosting. A serious chocolate lover's layer cake.

Low-fat four-spice bundt cake with cinnamon, nutmeg, allspice, cloves, plump golden raisins, and buttermilk. An egg-white-lightened tube cake finished with orange syrup and fresh orange slices.

Fruit nut breakfast bars with rolled oats, chopped almonds, and golden raisins bound with brown sugar and a hit of almond extract. Make-ahead bars that beat any granola bar in the cereal aisle.

Blueberries with brown sugar cream is a 3-ingredient dessert: fresh blueberries, a dollop of sour cream, and a sprinkle of brown sugar that slowly melts into dark ribbons. Ready in 5 minutes.

Teriyaki-glazed ribs pressure-cooked tender then grilled with a sticky brown sugar, soy sauce, ketchup, and hoisin marinade. Fall-off-the-bone ribs in a fraction of the time.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Died-And-Went-To-Heaven Light Chocolate Cake recipe

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Broiled sweet potato slices with Parmesan and a brown sugar glaze served over spinach fettuccine. A sweet-savory pasta dish that's surprisingly light and comes together in under an hour.

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

Six-layer chocolate coffee torte with buttermilk cocoa cake, coffee-spiked whipped cream, and crushed Heath Bar toffee pressed into every layer and all over the outside.

A simple and tasty cake recipe that doesn't take a lot to make or enjoy!

Brown sugar chocolate chip cookies topped with red candy-coated chocolate pieces before baking. Shortening-based for chewy centers with a 5-7 minute bake time that keeps them soft.

No-bake pumpkin scream pie with a creamy gelatin-set pumpkin filling, fluffy whipped topping, and a chocolate wafer crust. A spookier, lighter take on classic pumpkin pie for Halloween.

Gingerbread bear cookies bake molasses-spiced rolled cookies with ginger, cinnamon, allspice, and cloves. Painted with royal icing for a holiday tradition kids adore.

Baked bananas with lime juice and brown sugar caramel sauce. Use slightly underripe bananas, baste as they cook, and you get a glossy tropical dessert ready in 30 minutes with just 4 ingredients.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

Whole wheat pumpkin tea cake sweetened with honey and brown sugar, spiced with cinnamon, nutmeg, allspice, and cloves, and topped with chopped hazelnuts. A lighter autumn loaf for afternoon tea or breakfast.

Pumpkin ginger pie with crystallized ginger, brandy, bourbon, brown sugar, and warm spices in a flaky shell. A boozy, spicy twist on classic pumpkin pie topped with sweetened sour cream.

Oatmeal cookies packed with chopped dates, sweetened coconut, and nuts in an orange juice-brown sugar dough. Three cups of oats for serious chew, plus cinnamon warmth in every bite.

Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.

Bakery-sized chocolate chunk cookies loaded with macadamia nuts and pecans. Hand-chopped chocolate creates melty pockets in a buttery, chewy cookie.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

No-cook chocolate ricotta pie with whipped cream and a fluffy mousse-like texture. Italian-style filling chills into a fudgy slice in a pre-baked crust, no oven required for the filling.

Old-fashioned spiced cake buns with cinnamon, cloves, ginger, and raisins. Drop-style buttermilk buns with a sugar-crackled top, baked from a single mixing bowl in 35 minutes.

Spiced apple pie with cinnamon, nutmeg, mace, cloves, and allspice in a flaky double crust dressed with pastry leaves. Bakery-quality dessert with deep autumn warmth.

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.

Sweet green tomato pie: thin-sliced unripe tomatoes baked like fruit in a spiced, double-crust pie. Tart and tangy with cinnamon, nutmeg, and ginger, it tastes surprisingly like old-fashioned apple pie.

Easy spiced apple cake bakes a small one-bowl batter with cinnamon, ginger, and fresh sliced apples in a pie tin. Quick fall snack cake with light and dark brown sugars.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Strawberries Romanoff muffins are a no-bake brunch trick: toasted English muffins spread with cinnamon-raisin purée, piled with hulled strawberries, drizzled with brown-sugar sour cream, and topped with toasted almonds.

Mini chocolate chip cookies made with canola oil instead of butter and extra egg whites for a lower-fat bite. Tiny, crispy cookie bites that bake in just 7 minutes.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Peanut butter brownies with crunchy peanut butter and a marbled chocolate chip top. Soft, chewy bars baked in a 13x9 pan, makes 24.

Fresh oranges drizzled with a quick maple caramel sauce made from brown sugar, maple syrup, and lemon juice. A light, elegant fruit dessert ready in minutes.

Mother's Christmas cheese cakes: cream cheese pastry tartlets with two fillings, one pecan-brown sugar and one coconut-vanilla. A classic holiday cookie tin stalwart.

Carrot pecan cookies with cardamom, cinnamon, grated carrots, raisins, and chopped pecans baked into a soft, spiced drop cookie. Like carrot cake in cookie form.

Pumpkin drop cookies with warm spice, chocolate chips, and toasted walnuts. Soft, cakey fall cookies for Thanksgiving, Christmas, and everything in between.

Part 1 of a caramel rum ice cream cake: homemade caramel sauce and a cream cheese cake base spiked with dark rum. Boozy, rich, and built in stages for a showstopper dessert.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Summer pandowdy layers juicy nectarines and blueberries under a cream biscuit crust, then dowdies the top by pressing it into the bubbling fruit. Old-fashioned New England dessert.

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.

Flaming bananas (bananas Foster) pan-fried in brown sugar and margarine, then flambeed with rum. A dramatic tableside dessert that's impressive to serve and simple to make.