Cooking with Eowyn quickie post

[next_to_normal]

I am finally (finally!) back at work after a full week of being snowed in. I was starting to think I wouldn't see the inside of my office again until spring. And weirdly, I am happy to be here. Not that I mind having days off, mind you, but if I'm gonna have free time, I'd much rather be able to go out and DO things. Books, TV, and the internet can only keep me occupied for so long before I go stir-crazy.

Anyway, not much cooking happening this week, since I went a little overboard during the snowpocalypse weekend and then had to eat all my leftovers. I did, however, make these amazing Butter-Pecan Sweet Potatoes. OMG so much yum! This is definitely up there in the top three of things I've made so far.

Modifications: I cut down the recipe liek woah, since I am not eight people; I used dark brown instead of light brown sugar (is there really much of a difference?); and I used a red-and-black pepper blend instead of cayenne, which I didn't have. Still tasted like awesomesauce.

Comments

[mikeda.livejournal.com]

Both types of brown sugar have molasses. Dark brown sugar has a higher proportion of it.

[caromiofic.livejournal.com]

Actually, C&H Golden Brown Sugar is naturally brown sugar, not dyed with molasses. If you get a store generic brand, though, it probably will be. If you rub generic sugar grains between your fingers, the molasses dye rubs off.