nifty@lemmy.world to Mildly Interesting@lemmy.world · 1 year agoCookie experimentsi.pinimg.comimagemessage-square49fedilinkarrow-up1306arrow-down118
arrow-up1288arrow-down1imageCookie experimentsi.pinimg.comnifty@lemmy.world to Mildly Interesting@lemmy.world · 1 year agomessage-square49fedilink
minus-squareAltima NEO@lemmy.ziplinkfedilinkEnglisharrow-up1·1 year agoI just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses. Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
minus-squareAnnoyed_🦀 @monyet.cclinkfedilinkarrow-up1·1 year agoYep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert
minus-squareAltima NEO@lemmy.ziplinkfedilinkEnglisharrow-up1·11 months agoI like to keep a jar of molasses since it’s so handy. Oatmeal cookies, pumpkin or banana bread, ginger snaps, etc Whenever I kept brown sugar, it would always go hard on me.
I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.
Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
Yep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert
I like to keep a jar of molasses since it’s so handy. Oatmeal cookies, pumpkin or banana bread, ginger snaps, etc
Whenever I kept brown sugar, it would always go hard on me.