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03Brown Sugar Cookies

Brown Sugar Cookies

I have a secret.  I used to hate thin cookies.  I thought that they were the worst thing in the baking world.  Don’t judge me… I can hear the gasps all over the internet now!  ;)

11Brown Sugar Cookies

I’ve learned over time that there are two kinds of flat cookies in this world.  There are ones that end up flat and gross due to a baking catastrophe (like not enough flour).  Then there are ones that are meant to be thin and delicious, like these wonderful brown sugar beauties.

04Brown Sugar Cookies

Side bar.  I get attached to my kitchen tools and when I need a replacement it’s like shopping for a new car.  (Which I also hate doing.)  I needed a new whisk, badly.  I debated, I searched, and I debated some more.  It’s just a whisk, T.  Commitment issues?  ;)  I finally decided on this Oxo Good Grips Whisk and I love it!


Back to the real matter at hand… brown sugar cookies.  These cookies are made with 100% brown sugar (hence their name).   That means they are 99% chewy and ever so slightly crispy on the outside.  These are not your ordinary sugar cookie.  They have a little spice factor to them which is a perfect Fall time touch.

I can’t even begin to tell you how fabulous the kitchen smelled when I was baking these beauts up.  Why is it that a candle that says it smells like cookies never really actually smells like the real deal (and actually smells bad, really, really, bad)?

09Brown Sugar Cookies

When you first bite into one of these bad boys you feel like you are eating a chocolate chip cookie minus the chocolate.  That makes sense since most of the ingredients are similar to a traditional chocolate chip cookie.  Then your taste buds pick up on the lovely warm spices and it’s like you’re eating a spice cookie.  I’m loving that!

You know what else I’m loving?  My Leaning Tower of Pisa of brown sugar cookies!

13Brown Sugar Cookies

These classy cookies (that simply called for a side of tea) have converted me.  Thin cookies can be a good thing.  :)

02Brown Sugar Cookies

Brown Sugar Cookies Recipe
(Makes about 40 cookies)

Note:  This recipe requires 30 minutes chilling time.


  • 2 and 1/4 cups all-purpose flour Measure your flour correctly!
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 and 1/2 sticks butter, softened
  • 1 and 1/4 cups dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg


  1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger.  Set the dry ingredients aside.
  2. In a large bowl, cream together the butter and dark brown sugar until it’s light and fluffy.  (About 3 to 5 minutes)
  3. Beat the vanilla extract and the egg into the creamed butter and sugar.
  4. Gradually mix in the dry ingredients.
  5. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
  6. Preheat the oven to 350 degrees F.
  7. Line a baking sheet with parchment paper or a silicone mat.
  8. Scoop about a tablespoon of cookie dough into a ball.
  9. Bake for about 9 minutes, or until lightly browned around the edges.  Keep the dough in the fridge while each batch of cookies is baking.

Slightly adapted from:  Joy the Baker



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Here are some other classy cookies.

Soft Frosted Sugar Cookies

12Soft Frosted Sugar Cookies

Shortbread Cookies

03Shortbread Cookies

Traditional Sugar Cookies



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06Spinach Pie Spaghetti Squash

Spinach Pie Spaghetti Squash

Do you find it intimidating to work with squash?  If yes, it’s not as scary as it seems.  I promise.

05Spinach Pie Spaghetti Squash

I used to be intimidated by squash.  No, I didn’t think that it would beat me up.  :P  I simply had no idea how to cook with it, which meant it was foreign to me.  Of course anything foreign seems difficult and intimidating (for example, the fact that only my husband bakes bread in this house).  Having a food blog inspired me to try a few different kinds of squash last year and boy have I been missing out on some good eats!  Well, no more.  Squash rules!  ;)

So let’s talk about spaghetti squash.  It’s the one that looks like a large yellow oval and once it’s cooked the flesh comes out like spaghetti.  So weird, but cool.  If you would like to see step by step photos for cutting, seeding and baking it, then check out my Spaghetti Squash with Mushrooms recipe.  The secret weapon (wait for it) is a fork.

01Spinach Pie Spaghetti Squash

I had a vision.  A spinach pie vision, except add the spaghetti squash and minus the phyllo dough.  Don’t get me wrong, I love phyllo dough and all its buttery and flaky glory, but I was going for a healthier version.  Plus, it’s WAY easier to work with spaghetti squash.

I won’t lie, the spinach mixture is my favorite part here.  To quote my husband, “You have to figure out how else to use this spinach mixture!”  He was eating it over the stove and finished it before I was done photographing it.   It’s creamy and delicious.  Popeye would be proud.  :)

04Spinach Pie Spaghetti Squash

Since I was going for a dinner recipe here, not a dip, I added the spinach mixture to a plate of spaghetti squash.  It’s the perfect Autumn twist to a spinach pie, if I do say so myself.

Don’t be surprised if you see this spinach mixture highlighted in a different dish.  Sorry, husband’s orders, and in fact, his idea of how to do it.  ;)

03Spinach Pie Spaghetti Squash

Spinach Pie (Spanakopita) Spaghetti Squash Recipe
(2 servings)


  • 1 spaghetti squash
  • 1 and 1/2 tablespoons olive oil (divided per the directions below)
  • 1/2 small onion, chopped
  • 8 ounces spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon dried dill
  • 1 ounce cream cheese (I used Neufchâtel cheese)
  • about 3 ounces feta cheese, chopped (divided per the directions below)


  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with tin foil and set it aside.
  3. Cut the spaghetti squash in half lengthwise and remove the seeds.
  4. Brush the flesh of each half with 1/2 tablespoon of olive oil.
  5. Season with salt and pepper.
  6. Place the spaghetti squash, cut side down, on the prepared baking sheet and bake it in the preheated oven for about 45 minutes or until it’s fork tender.  Your goal is to be able to scrape the flesh easily from the squash with a fork.
  7. Once it’s cool enough to touch, scrape the squash out with a fork going across the short direction.
  8. In a medium skillet, over Medium heat, heat 1/2 tablespoon of olive oil and cook the chopped onions until they are tender and browned.
  9. Add in the spinach and season the mixture with salt, pepper, parsley, and dill.
  10. Cook the spinach mixture until it’s done.  The spinach should be hot and most of the water should have evaporated.
  11. Turn the heat down to Low/Simmer and stir in the cream cheese and 1 ounce of chopped feta cheese.
  12. Once the cream cheese has melted, remove the mixture from the heat and combine with the prepared spaghetti squash.
  13. Gently stir all of the ingredients together and prepare each plate.
  14. Sprinkle 1 ounce of chopped feta cheese on top of each plate.

Source:  Tina’s Chic Corner



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Here are some other scrumptious squash dishes:

Spaghetti Squash with Mushrooms

07Spaghetti Squash And Mushrooms

Butternut Squash, Kale and Sausage

03Butternut Squash, Kale, and Sausage

Baked Acorn Squash

06Baked Acorn Squash

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06Baked Acorn Squash

Baked Acorn Squash

I’ve been wracking my brain, trying to come up with a dinner recipe using this acorn squash.  We got it at a …

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05Bacon, Egg, And Cheese Skillet Strata

Bacon, Egg, And Cheese Skillet Strata

Have you ever wished for a delicious piece of quiche but didn’t want the calories of the crust?  How about a bread …

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04Blondies for Two

Blondies For Two

I want to bake a dessert for me and the hubby but I don’t want to make an entire cake or tray …

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03Roasted Broccoli and Parmesan Polenta Bites

Roasted Broccoli And Parmesan Polenta Bites

I’m super excited to bring you this broccoli dish.  Wow, that’s not something you hear often, especially from me. Okay, how do …

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05Apple Cake

Apple Cake

If you’re looking for a Fall time dessert to impress someone then this is it.  Not only is it one of the best …