No Shortcuts Anymore

| December 21, 2005 | 1 Comment

I confess.

I bought a bag of that granulated brown sugar (Domino’s calls it Brownulated, or something like that). Anyway, I used that instead of packed light brown sugar in a few recipes with varying degrees of success. But yesterday, as I blended, stirred, dropped and baked double chocolate chip cookies, I realized that the fake brown sugar wasn’t doing the recipe justice.

You can see the little brown granules in the baked cookies!

Okay, so no more short cuts for me. I swear.

Category: lessons

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Sarah says:

    “brownulated” is a suspicious name for anything.

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