gastrogirl:

cinnamon roll cupcakes with coffee icing and cream cheese frosting.


gastrogirl:

brownie banana bread cupcakes with brown sugar frosting.


Cherry Brown Sugar Fool with Honey Almond
 
Serves 6
Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy offood52.com. To learn how to make this recipe, watch the video on Food52.

Ingredients

Honey Almonds: 
1/3 cup sliced almonds 
1 tablespoon honey 
Cherry Brown Sugar Fool: 
1 cup pitted fresh sweet cherries 1 teaspoon lemon juice 1/2 teaspoon almond extract 1 tablespoon sugar 2 tablespoons water 3/4 cups heavy cream 2 tablespoons light brown sugar 1 teaspoon vanilla extract  

Method

Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat). 
In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside. 
In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold. In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully — there should be beautiful cherry streaks running through the fresh cream. Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds. 

Nutrition

Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein

Cherry Brown Sugar Fool with Honey Almond

Serves 6

Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy offood52.com. To learn how to make this recipe, watch the video on Food52.

Ingredients

Honey Almonds: 

1/3 cup sliced almonds 

1 tablespoon honey 

Cherry Brown Sugar Fool: 

1 cup pitted fresh sweet cherries 
1 teaspoon lemon juice 
1/2 teaspoon almond extract 
1 tablespoon sugar 
2 tablespoons water 
3/4 cups heavy cream 
2 tablespoons light brown sugar 
1 teaspoon vanilla extract  

Method

Preheat oven to 400 degrees and line a baking sheet with a baking mat (e.g. Silpat). 

In a small bowl, coat nuts with honey. Spread nuts on the baking mat. Bake 7 to 10 minutes, until golden. Transfer nuts to a bowl to cool. Coarsely chop, and set aside. 

In a small saucepan, combine cherries, lemon juice, almond extract, sugar and water. Cook over medium heat, stirring frequently, until cherriess begin to break down and juices boil and thicken, about 5 minutes. 

Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold. 

In a separate bowl, combine cream, brown sugar, and vanilla and beat until stiff peaks form; fold in 1/3 cup of the cherry sauce. Combine, but not fully — there should be beautiful cherry streaks running through the fresh cream. 

Divide among four dessert dishes, and spoon remaining cherries over tops. Garnish with the honey almonds. 

Nutrition

Per serving (about 3oz/75g): 180 calories (120 from fat), 14g total fat, 7g saturated fat, 40mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 12g sugar), 2g protein



Buttercup Treats: Brown Sugar Pound Cake

buttercupcreations:

A Brown Sugar pound cake? Immediately I thought back to my childhood, of my little sister sitting on the countertop eating brown sugar right out of the bag. If she loved it enough to eat straight, why not make it the main flavor in a cake? After all, what is brown sugar anyway? It’s just…