Brown Sugar Delights

posted on | updated on | by Zuri Girl

For some of us, there was once a time in our lives where our beloved brown sugar was readily accessible, approximately CHF 2 (or less when converted into the currency that was sitting in your former wallets) and available in two kinds: light and dark.

Zuri Girl noticed many of her ‘girlfriends’ were searching our online magazine for the ever-popular question, “Where to purchase brown sugar in Zurich?”

We are so thankful to our favorite recipe blogger and photographer from House to Haus for taking on the rather unique – and sinfully fun – project of gathering various kinds of brown sugar found in Zurich and pairing each version with a delightful cookie recipe. Molasses is the defining element of brown sugar. It is the byproduct of the sugar refining process and depending on how much remains determines the differences between brown sugars…

Enjoy!

 

LIGHT MUSCOVADO SUGAR

purchased: Jelmoli Market

recipe: Chewy Cocoa Cookies with Chocolate Chips

adapted from Alice Medrich Cookies and Brownies

scroll down for full cookie recipe

 

DARK MUSCOVADO SUGAR

purchased: Jelmoli Market

recipe: Whole Wheat Chocolate Chip Cookies

adapted from Kim Boyce’s Good To The Grain

scroll down for full cookie recipe

 

PANELA

purchased: Reformhaus

recipe: Chocolate Dipped Panela Dotted Butter Cookies

adapted from Alice Waters The Art of Simple Food

scroll down for full cookie recipe

 

NATURAL CANE SUGAR

purchased: Reformhaus, but also sold at Coop/Migros

recipe: Ginger Cookies

adapted from Heidi Swanson Supernatural Everyday

scroll down for full cookie recipe

 

DEMERARA

purchased: Reformhaus, but also sold at Jelmoli

recipe: Butterscotch Pot de Crème

adapted from Gourmet 2003

scroll down for full cookie recipe

 

DOMINOS BROWN SUGAR

Available at: Cindy’s Diner, Peace Foods or American Market (once your bag in the cupboard is empty!)

recipe: Chocolate Chip Cookies

adapted from ‘Our Favorite Recipe’

scroll down for full cookie recipe

 

The Delightful Cookie Recipes…

LIGHT MUSCOVADO SUGAR
purchased: Jelmoli Market
recipe: Chewy Cocoa Cookies with Chocolate Chips
adapted from Alice Medrich Cookies and Brownies

The Ingredients:
– 1 cup unbleached all-purpose flour
– 1/4 tsp baking soda
– 1/8 tsp salt
– 4 tbsp (1/2 stick / 55 g ) unsalted butter
– 2/3 cup granulated sugar
– 1/3 cup light muscovado sugar
– 7 tbsp unsweetened cocoa powder
– 1/3 cup full fat plain yogurt
– 1 tsp vanilla
– 1/2 cup bittersweet chocolate (64%) chopped.
*Preheat the oven to 350 and line a baking sheet with parchment paper

The Recipe:
In a small bowl, whisk together the flour, salt and baking soda.

Melt the butter in the microwave or on the stovetop until just melted and then remove from heat. Add the sugar and sift the cocoa in. Stir to blend. The mixture will resemble wet sand at this point. Add the yogurt and vanilla, stirring to mix, and then add the flour mixture, and stir to combine. Finish by stirring in the chocolate chips

Scoop generous tablespoons of dough, form into little balls, and drop on to the baking sheet, leaving a couple inches between cookies. Bake for 9-11 minutes, or until the tops of the cookies have cracked slightly and look set. Let the cookies cool in the pan for 10 minutes and then transfer to a wire rack.

Note: you can freeze the dough and bake at a later time, just form the dough into balls and then freeze. Baking time will increase slightly with the frozen cookies

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DARK MUSCOVADO SUGAR
purchased: Jelmoli Market
recipe: Whole Wheat Chocolate Chip Cookies
adapted from Kim Boyce’s Good To The Grain

“These cookies will make you wonder why you ever missed dominos light brown sugar.”

Dry Ingredients:
-3 cups whole wheat flour
-1 1/2 tsp. baking baking powder
-1 tsp. baking soda
-1 1/2 tsp kosher salt

Wet Ingredients:
-2 sticks (8oz/226g) cold, unsalted butter, cut into 1/2″ cubes
-1 cup loosely packed dark muscovado sugar
-1 cup sugar
-2 large eggs
-1 tsp pure vanilla extract (I use vanilla bean – cheaper here in Switzerland)
-8 oz bittersweet 60% chocolate, roughly chopped
-sea salt for finishing if you want
*Preheat your oven to 350F/179C

The Recipe:
Mix the dry ingredients in a large bowl.

Cream the cold butter and sugars in your stand mixer fitted with a paddle attachment, and mix until just blended – 2 min. Scrape down the sides and then add the eggs one at a time, mixing each one until it is incorporated. Add the vanilla

Add the flour mixture to the butter/sugar and blend on low until the flour is just incorporated. Don’t over mix the dough, if you have little flour chunks lurking in the dough then just mix them in with your fingers.

Line a baking sheet with parchment paper. Scoop dough balls, roughly 3 tablespoons per cookie. You can use a tablespoon measure and just stack them on top of each other for added height with the premise the more height the better (skyscraper cookies)! Leave roughly 3 inches between cookies if you are baking now, if not feel free to crowd them on the baking sheet so they fit in your fridge.

Bake cookies for about 16-20 minutes. If you haven’t cooled your cookies then 16 min is probably just right, if you have, then 20 is probably your target. If they still seem gooey after 20 minutes, then trust the cookie gods and take them out because they will surely firm up. Leaving them on the parchment paper, move them to a cooling wrack to let them cool. They are good straight out of the oven, but even better when cooled, which must be the sign of an amazing cookie.

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PANELA
purchased: Reformhaus
recipe: Chocolate Dipped Panela Dotted Butter Cookies
adapted from Alice Waters The Art of Simple Food
scroll down for full cookie recipe

The Ingredients:
-1 cup (2 sticks / 225 g) unsalted butter at room temperature
-2/3 cup granulated sugar
-1 tsp vanilla
-½ tsp salt
-1 tsp lemon zest
-1 egg, at room temperature
-2 teaspoons milk
-2 ¼ cup all purpose flour
-4 tablespoons rough panela (sift away the fine grain and use the remaining larger chunks)
-bittersweet chocolate to melt, about 2 bars 64% chocolate
*Preheat the oven to 350F and line a baking sheet with parchment paper

The Recipe:
With a handheld mixer or standing mixer, cream together the butter and sugar until light and fluffy. Beat in the vanilla, salt, lemon zest, egg and milk. Slowly add the flour, incorporating after each addition. Sprinkle in the panela and mix until just spread through the dough.

Divide the dough in thirds and roll into a 1 ½” diameter log (or any other shape – oval, square) If you’d prefer to roll your dough out and use cookie cutters you can simple form thick pancakes from the dough. Wrap the logs /pancakes in plastic or parchment and refrigerate until firm, at least 2 hours.

Unwrap the logs and slice the cookies about ¼” thick. Or roll the dough out to ¼” and use a cookie cutter to cut the cookies.

Bake the cookies for about 10 minutes, or until golden around the edges. Cool the cookies on a wire wrack.

While the cookies are cooling use a double boiler, or a pyrex/stainless steel bowl over a pot with 2” boiling water, and melt the chocolate. Once the chocolate is melted dip the cookies in, as much or as little as you want. Place the cookies back on the wrack to let the chocolate set.

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NATURAL CANE SUGAR
purchased: Reformhaus, but also sold at Coop/Migros
recipe: Ginger Cookies
adapted from Heidi Swanson Supernatural Everyday
*note – molasses can be purchased at a reformhaus

The Ingredients:
-½ cup / 70 g demerara sugar
-6 oz / 170g bittersweet chocolate (64%) chopped into chip-size pieces
-2 cups / 230 g spelt flour, (Dinkelvolkohrmehl)
-1 tsp baking soda
-1 ½ tablespoon ground ginger
-½ tsp fine grain sea salt
-½ cup / 115 g unsalted butter, cut into small cubes
-3 tsp unsulphured blackstrap molasses
-3 tablespoons dark muscovado sugar
-2/3 cup / 100 g fine grain, natural cane sugar
-1 large egg, well beaten
-1 cup plump dried apricots
*Preheat the oven to 350ºF/180ºC and line a baking sheet with parchment paper

The Recipe:
In a large bowl whisk together the flour, baking soda, ground ginger and salt.

Heat the butter in a small saucepan until just barely melted. Stir in the molasses, dark muscovado sugar. The mixture should be warm, but not hot. If it is hot to the touch, let it cool until just warm. Once cool whisk in the egg. Pour this mixture over the flour mixture and add the chopped apricots and chocolate and then stir until just combined. Chill the dough for about 30 minutes, until the dough has firmed up a bit.

Pour some of the demerara sugar into a bowl. Use a tablespoon to scoop the dough, split that tablespoon into two smaller pieces, and roll each into a ball. Roll each ball in the bowl of demeara sugar, using pressure if needed to make the sugar stick to the dough.

Place the cookies on the baking sheets a few inches a part. Bake for about 7 – 10 minutes until the cookies puff up, darken a bit and crack. Cool on a wire rack.

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DEMERARA
purchased: Reformhaus, but also sold at Jelmoli
recipe: Butterscotch Pot de Crème
adapted from Gourmet 2003

Notes:
* Dark muscovado sugar – a brown, molasses flavored sugar, is darker and coarser than your standard-brand brown sugar. It should be easy to find in most stores. In Zurich you can find it at most Reformhaus and also at Jelmoli.

* Demerara sugar is a coarse grain sugar, often used for decoration. It’s brown in color. In Zurich you can find it at the same spots you find muscovado sugar.

* The recipe calls for 6 ramekins, but 4 small coffee cups can work just as well.

The Ingredients:
– 1 1/2 cups heavy cream (that’s the heavenly part)
– 6 tablespoons dark muscovado sugar (that’s the golden part)
– 1/4 teaspoon salt
– 6 tablespoons water
– 2 tablespoons demerara sugar
– 4 large egg yolks
– 1/2 teaspoon vanilla (I used vanilla bean seeds, 1 tsp)
*Preheat the oven to 300ºF and center the rack in the middle.

The Recipe:
Bring cream, muscovado sugar and salt to just a simmer in a small heavy saucepan over moderate heat stirring until the sugar is dissolved. Remove from heat.

In another pot (2 qt) bring water and Demerara sugar to a boil over moderate heat. Stir the mixture until the sugar is dissolved. Continue to cook, and stir occasionally until brown and bubbly, about 5 minutes (almost exactly). Remove from the heat and slowly add the cream mixture, whisking until combined

In a bowl whisk together the egg yolks and vanilla, then add it to the hot cream mixture, again whisking until combined. Pour the custard through a sieve into a 4 cup measuring cup. Skim off any foam from the top of the custard.

Divide the custard among the ramekins. You are going to cook them in a water bath so select a roasting pan that is large enough to hold all the ramekins without them touching and line the bottom of it with a kitchen towel. Place the ramekins in the pan and cover the tops with aluminum foil. Fill the roasting pan with hot tap water until it reaches half way up the ramekins. Put the pan in the oven and bake for about 40 minutes (mine took about 60+) until the custards are set around the edges but still tremble in the centers. Transfer the ramekins to a rack and cool to room temperature. They will continue to set as they cool.

Eat them the same day or keep them refrigerated, covered with saran wrap.

___________________________________________

DOMINOS BROWN SUGAR
Available at: Cindy’s DinerPeace Foods or American Market(once your bag in the cupboard is empty!)
recipe: Chocolate Chip Cookies
adapted from ‘Our Favorite Recipe’

The Ingredients:
– 3 cups all purpose flour
– 1 1/2 tsp baking soda
– 1 1/2 tsp salt
– 2 sticks butter, melted and completely cooled (if not cooled it will melt the sugar resulting in a gooey mess and not a fluffy sugar/butter mixture)
– 1 1/2 cups light brown sugar
– 1 cup granulated sugar
– 3 large eggs
– 1 1/2 tsp vanilla
– 2 cups semi-sweet chocolate chips
*Preheat the oven to 375 and line two baking sheets with parchment paper

The Recipe:
Mix the flour, baking soda and salt in a small bowl and set aside. In the bowl of a standing mixer beat together the sugars and butter at high speed until light and fluffy, roughly 3 minutes. Beat one of the eggs in a small bowl and add 1 3/4 tbsp of it plus the 2 whole eggs to the butter mixture. Mix until creamy in consistency. Add the vanilla. Reduce the speed to low and slowly add in the flour mixture, beating until blended. Once the flour has been mixed in, add the chips.

Use a teaspoon or tablespoon (depending on how big you want the cookies to be) to scoop the dough on to the baking sheet. Bake one sheet at a time for about 11-13 minutes or until cookies are golden in color.

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