Brown Sugar Butterscotch Cookies

Brown Sugar Buttersccotch Cookies | Revamperate
Brown Sugar Butterscotch Cookies | Revamperate
I’m sort of on a brown sugar kick lately. More people should learn to love brown sugar because it’s one of the most under-appreciated baking ingredients. Well, that and baking soda, but that’s pretty important. Anyway, on to the cookies! These brown sugar butterscotch cookies are melt-in-your-mouth delicious when baked properly. Even if you don’t like butterscotch, you will like these (that’s what happened to Andrew when he tried them). Butterscotch can be an acquired taste because it’s very sweet and some people don’t like that, but it balances so well with the brown sugar that you would never even notice. Trust me, they’re wonderful. As always, I ate most of them before I brought them to work to get rid of them (my coworkers must hate me by now).

Brown Sugar Butterscotch Cookies | Revamperate
Ingredients (makes 12-15 cookies):

  • 3/4 cup butter, soft
  • 1 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 cup butterscotch chips

Cream together the softened butter and brown sugar. You can totally substitute light brown sugar here, but I really like the taste of dark brown sugar to compliment the butterscotch. Beat in the egg and vanilla. Combine the flour, cinnamon, baking soda and salt in a separate bowl, and slowly mix it into the wet mixture. Stir in the butterscotch chips.

Roll the dough into balls about 1 1/2 inch wide – these cookies don’t have a wide spread, which keeps them thick and soft, but it also means that you want to flatten the balls a little on a cookie sheet prior to baking. Bake on 350 for 8-10 minutes until the edges begin to brown very lightly. I baked my first batch for too long because I couldn’t see the browning, so be sure to remove them promptly for best results.

Brown Sugar Butterscotch Cookies | Revamperate
Brown Sugar Butterscotch Cookies | Revamperate
Cool on a cooling rack for several minutes before eating and enjoy! I loved how these brown sugar butterscotch cookies came out and I think you will to. Let me know if you try them!

Chocolate Coffee Bundt Cake with Caramel Glaze

Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | Revamperate I’ve never really thought of myself as a great baker, but recently I’ve found food to be the most inspiring thing around me. Although my blog is about so much more than recipes, you can see that I’ve picked up my baking game lately. I also never had a knack for homemade cakes – I’m all about boxed cake mix, but I’ve definitely hit a turning point in my baking. With this chocolate coffee bundt cake with carmel glaze, topped with butterscotch candy, I learned that I truly can make cake that beats up your average boxed cake mix. That’s not to say it’s not tough to make a good cake, but this cake is chocolate, coffee and caramel heaven.

For the cake:

  • 2 cups sugar
  • 1 cup milk
  • 1 cup brewed coffee, room temperature
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 baking cocoa powder
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Butterscotch candy, chopped (optional, for topping)

For the caramel glaze:

  • 1/4 cup butter (1/2 stick)
  • 1/2 cup brown sugar
  • 3 tablespoons of milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

First, preheat your oven to 325 degrees. Cream together the sugar, eggs, vegetable oil, milk, coffee and vanilla. In a separate bowl, combine the cocoa, flour, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture and continue to beat until completely mixed. Pour into a greased cake pan and bake for 30-35 minutes until a toothpick comes out clean.

In a small saucepan, melt the butter on low heat. Slowly add the brown sugar and milk, and turn up the heat to medium-to-high until the mixture begins to boil, stirring constantly with a spatula. Remove from heat and stir in vanilla. Let the mixture sit for several minutes before adding the powdered sugar a little bit at a time. Continue to stir until the powdered sugar has completely dissolved. If it’s too thick, add milk one teaspoon at a time until you reach your desired consistency.

Let the cake cool on a cooling rack until you can remove it from the pan. Bundt cakes can be difficult to remove cleanly, but there are some tips here. Otherwise, you can certainly try this recipe with other pans. As you can see above, I also made several cupcakes out of this batch because I use a smaller than average bundt pan. Chocolate Coffee Cake with Caramel Glaze | Revamperate Chocolate Coffee Cake with Caramel Glaze | RevamperateWhen the frosting reaches a glaze consistency, drizzle it over the cake and sprinkle butterscotch candy on the top. For best results, serve warm and with a side of coffee or milk. I made this for Andrew’s coworkers, and it was quite a hit. Despite not having a lot of experience with from-scratch cakes, this chocolate coffee cake came out perfectly moist and rich, just the way it should be. Enjoy!