Tag: brown sugar

Nutmeg Cardamom Sugar Cookies: Grandma’s Famous Sugar and Spice Recipe

Posted on by M.
baked nutmeg cardamom sugar cookies decorated with flood icing and tiny sugar holly leaves, berries, lights and candy canes.

These Nutmeg Cardamom Sugar Cookies are a heartfelt nod to the comforting phrase ‘sugar and spice,’ capturing the essence of a grandmother’s kitchen. But this recipe elevates the classic with a purpose: the ‘sugar’ is rich brown sugar for a deep, molasses-like sweetness, and the ‘spice’ is a sophisticated blend of citrusy-warm cardamom and sweet, woody nutmeg.

The result is a cookie that is both nostalgically soft and chewy and wonderfully unique. Creaming the butter and brown sugar creates a perfectly tender texture, while the warm, aromatic spices will make your kitchen smell incredible. This is more than a simple sugar cookie—it’s a memorable baking experience that transforms simple ingredients into something extraordinary.

The Magic Behind the Cookies: Brown Sugar & Spices

A friend of mine shared a family recipe with me when I was young, but I have added my own twists along the way. The original was simply called Grandma’s Sugar Cookies. One of the changes I’ve made is to rename the recipe to reference the ingredients that I think make it stand out from the crowd! This recipe isn’t just for your run of the mill, easily broken, sugary shortbread cookies.

  • The sophisticated spice blend of cardamom and nutmeg adds a layer of flavor that sets them apart.
  • Using brown sugar creates a deeper flavor and chewier texture.
  • Little fingers can help make these cookies without the dough constantly disintegrating!

Why These Nutmeg Cardamom Sugar Cookies are Perfect for Baking with Kids

Unbaked cutouts of nutmeg cardamom sugar cookies on a baking tray

This recipe isn’t just about incredible flavor—it’s about creating a joyful, stress-free baking experience for the whole family. If you’ve ever felt the frustration of sugar cookies, waiting to be decorated, snapping in a little hand, this recipe is for you.

The dough is much more forgiving and less fragile than traditional roll-out sugar cookies, making it easier for small hands to help with rolling and cutting them out. The baked cookies themselves are also sturdier; they have a soft-yet-strong structure that can withstand enthusiastic decorating (and eating!) without crumbling.

As you parents of neurodivergent children may know, some of our kiddos may find the unexpected breakage of a cookie deeply upsetting. It can derail the entire process and indeed, the whole day. Here, the focus can stay on the fun, not the frustration.

Easy Decorating for All Ages:

  • The Bonus: Because these cookies are ‘not too sweet,’ they balance perfectly with any icing, preventing a sugar overload.
  • Before Baking: Let kids press colored sprinkles or coarse sugar onto simple round cutouts for a simple, no-fuss shape and finish.
  • After Baking: Their sturdy surface makes them an ideal canvas for royal icing, flood icing, or even a quick piping of my famous Swiss Buttercream.

The Secret is in the Spice: Nutmeg and Cardamom

nutmeg cardamom sugar cookie decorated with piped plain swiss buttercream and topped with colored sugar

These delicious cookies have become a holiday staple for me. Move over, gingerbread and sugar cookies! These delicately spiced nutmeg cardamom cookies are infused with the warm, aromatic, and subtly exotic flavors of holiday baking. They are a sophisticated treat that will become your new holiday favorite too!

These delicious cookies deliver all the fun of cutout sugar cookies with a hint of spice at the same time. They are a little less breakable than your standard sugar cookie. They pair well with all the usual icings, plus my Swiss Buttercream, as shown above! You can also sprinkle the cookies with colored sugar before baking for a crystalized crunch that requires no further decoration or icing.

All in all, this is my go-to recipe during the holidays, no matter how simple or fancy I would like to be with my baking. They can be elevated to fancy-work-party status or take on the role of plain mid-morning snacks for those of us with a palate for beige – whichever you please!

Grandma's delicious cookies with green, red and yellow royal icing and sugar decor.

Grandma's Sugar and Spice Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
No Ratings

Ingredients

  • 1 1/2 c. brown sugar
  • 1 1/2 c. sugar
  • 3/4 c. shortening
  • 3/4 c. butter
  • 2 eggs
  • 3/4 c. milk
  • 2 t. baking powder
  • 1 t. nutmeg
  • 1 t. salt
  • 1 t. cardamom
  • 6-7 c. flour
  • 1 t. baking soda
  • 1 t. water
  • 1 t. vanilla

Instructions

  1. Cream sugars and fats.
  2. Add eggs and mix well, scraping sides.
  3. Sift together baking powder and spices.
  4. Mix into creamed mixture.
  5. Add milk and mix, scraping sides.
  6. Dissolve baking soda in the water and vanilla and mix well.
  7. Here is where you divide the dough if you are making half chocolate.
  8. Add flour, one cup at a time, just until the dough comes together.
  9. Dough should be soft but not sticky.
  10. On a floured surface, roll out to 3/8″ thickness. Cut out cookies in shapes or rounds.
  11. Bake on greased cookie sheets for 8-10 minutes at 375*.
  12. Don’t overbake these!
  13. They will be a very light brown.
  14. If overcooked, they will become dry and crumbly.
© A Kitchen of Herbs
Category: Dessert

If you really enjoyed this recipe yourself, please let me know! Did your kids love these as much as mine does? I’d love to hear from you. 🙂

Another one of my favorite treats which I make every year, are the Yuletide Toffee Squares. Often, I’m literally the only one eating them, but they are so delicious that I just pace myself and finish off the entire pan by New Year’s. Don’t judge me until you’ve tried them yourself!

Chewy Toffee Oatmeal Cookie Bars: An Easy, No-Mixer Recipe

Posted on by M.

As the year draws to a close, I find myself looking through my endless collection of holiday recipes, and this one for my favorite toffee oatmeal cookie bars is the best! If your time is limited but your cravings are in overdrive, look no further! I’m here to share my favorite simple holiday sweet treat recipe.

If you’re looking for the traditional candy made from boiling sugar and butter, you’ve come to the right place—but for a much easier treat! These are Toffee Oatmeal Cookie Bars, and they deliver all the delicious flavor of toffee without any of the fussy candy-making techniques.

Our base is a simple blend of oatmeal, brown sugar, and butter that’s pressed into a pan and baked. It creates a chewy, decadent bar that’s like a gourmet granola bar, topped with melted chocolate and nuts or anything else you wish! They are infinitely simpler to make and absolutely irresistible.

  • This recipe uses a simple ‘mix and dump’ method. It could be baking within 5 minutes.
  • The list of ingredients is only 7 items and all are likely to be in your pantry or fridge already.
  • It is very versatile! For a simple treat, just enjoy the bars without adding chocolate or any other toppings!
  • There is no need to cream anything or use a mixer at all.
  • You can even add nuts and seeds to the oatmeal base to change things up if you prefer.
  • Dress it up for the holidays! I like to sprinkle peppermint pieces on top for a festive flair, but you can also use your favorite chopped nuts to decorate the top!

What Are Toffee Bars?

Also often referred to as toffee squares, these treats are generally known for their classic enriched shortbread base that is baked to create a delicious candy-shortbread layer. They are then covered in melted chocolate and topped with ‘toffee bits’ or chopped nuts. The ‘toffee’ flavor comes from the deep, caramelized notes of the boiled brown sugar and butter. They are known for being incredibly easy to make and impossible to resist!

Out of curiosity, I also searched for the title of my original recipe and found this gem, Yuletide Toffee Squares from I Ate the 80’s. I had no idea where my recipe had come from as its just been ‘in the family’ for 2 generations. It turns out, its been around quite a bit longer! Their version also includes shortening in the chocolate topping and is for a larger batch than mine, but are otherwise almost identical.

Oats: The ‘Secret’ Ingredient

Ok, the oatmeal is hardly a secret. I’ve jammed it into the title and several other headings and paragraphs, so I’m sure you’re well aware by now. However, it is important to acknowledge its absolute contribution to the awesomeness of this recipe.

Toffee Oatmeal Cookie Bars stacked in a tower on a white plate

These toffee oatmeal cookie bars are in a league of their own because of a key ingredient: oatmeal. The oats give the base a delightful chewiness and a wholesome, nutty flavor that you won’t find in traditional recipes. Think of it as the perfect cross between a classic toffee square and a chewy oatmeal cookie, all topped with luxurious chocolate! It’s the best of both worlds, offering a more substantial and satisfying treat.

I think I’ve established pretty well that I enjoy ‘best of both worlds’ recipes. If that is news to you, its ok, you just haven’t stumbled across my completely unrelated Corn Flour Tortillas or some of my other recipes that enjoy the distinction of being mash-ups of favorites which create ultimates. Hey, its a working term, ok?

If you love the combination of oats and chocolate as much as I do, this recipe will become your new favorite! I also try to convince myself that they are healthier. Considering I generally consume the entire 9×13 pan myself over a 2 week period, the math is important for my mental health.

The Only Rule: Do NOT Overbake These Bars

  • The most important thing about these bars is to not overbake them. If you bake them too long, they will become hard and impossible to cut or chew.
  • On the bright side, as long as you don’t put chocolate on them, overbaked bars make excellent bricks.
  • Seriously, the recipe says to bake them for 12 minutes. I would time them for 9 and check to see if they’re ‘bubbly’ yet. Depending on your oven, you may have a time warp situation on your hands.
  • You are way better off under-baking these, believe me. Have I scared you yet? Good. 😉

Why These Are Fantastic for Baking with Kids

If you’re looking for a low-stress, high-reward baking project to do with children, these Toffee Oatmeal Cookie Bars are a perfect choice. The process is straightforward, hands-on, and forgiving—exactly what you need for a fun experience in the kitchen!

Here’s why kids love making them:

  • No Machines or Special Tools: The simple press-in crust means little hands can get involved without needing mixers or sharp knives. They’ll love pressing the oatmeal mixture firmly into the pan!
  • Instant Gratification: After a short bake, they get to sprinkle on the chocolate chips and watch them melt into a smooth, gooey layer—it’s like a mini science experiment.
  • Customizable Toppings: This is where they can get creative. Whether it’s sprinkling on nuts, a handful of their favorite candy, or a drizzle of extra chocolate, decorating these bars is easy and fun.
  • Sturdy and Less Mess: Unlike delicate rolled cookies, these bars are robust. They won’t break easily when cut or handled, which is a huge win for both kids and parents!

The result is a delicious treat they’ll be proud to have helped create, making it a wonderful way to build confidence and create happy memories together. <3

That said, here is one of my favorite (and easy) recipes to make this time of year. I may be the only one in the house that appreciates them sometimes, but I certainly enjoy the heck out of them. I make them every year and they are often part of my cookie gift tins to friends.

Pro-Tip for the Chocolate Topping: For an extra-glossy, perfectly snappy chocolate layer that doesn’t crack when cut, melt your chocolate chips with 1 teaspoon of vegetable shortening. It creates a smoother texture and a more professional finish.

Oatmeal toffee squares topped with melted chocolate

Yuletide Toffee Squares

Yield: 1 9x13 pan
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 5 minutes
Total Time: 27 minutes
No Ratings

Ingredients

  • 4 1/2 c. quick oats
  • 1 c. brown sugar
  • 3/4 c. melted butter
  • 1/2 c. corn syrup
  • 1 T. vanilla
  • 1/2 t. salt
  • 2 c. semi-sweet chocolate pieces/chips

Instructions

  1. Combine all ingredients except for the chocolate and press into a greased or parchment lined 9×13 pan.
  2. Bake at 450* for about 12 minutes, until very light brown and bubbly.
  3. Turn off the oven.
  4. Sprinkle with chocolate pieces and return to oven to allow it to melt.
  5. Spread chocolate evenly over bars and top with chopped nuts, peppermint candy or anything else that suits you!
  6. It’s best to cut these when they are still warm.

Notes

  • I do not advise substituting rolled, sprouted, steel-cut or any other sort of oats in this recipe as it may result in a crumbly texture that does not hold up well. If you don't have quick oats on hand, you can always 'blitz' oats in a blender or food processor to break up the flakes and create a 'quick oat' texture.

© A Kitchen of Herbs
Category: Dessert

Today may be a shorter post, but considering how long I’ve been trying to sit down and write it, we’re calling it a win.

Merry Happy Sweet Baking Days, folks!

Molasses Bran Muffins

Posted on by M.

I grew up eating these and they are still the best version of molasses bran muffins I can find! The key to the rich flavor is the hint of molasses. They are also a great way to use up sour milk!

freshly baked molasses bran muffins in pan

Molasses Bran Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
No Ratings

Ingredients

  • 1 c. Sour Milk
  • 1 c. Bran Flakes
  • 1 Egg
  • 1/2 c. Brown Sugar
  • 2 t. Molasses
  • 2 1/2 T. Oil or Melted Butter
  • 1/2 t. Salt
  • 1 t. Baking Soda
  • 1/2 t. Baking Powder
  • 1 c. All Purpose Flour

Instructions

    1. Heat milk. This helps soften the bran flakes.
    2. Add bran flakes and let set for about 2 minutes.
    3. Whisk in egg, sugar, molasses and oil.
    4. Add salt, baking soda, baking powder and flour.
    5. Mix to combine.
    6. Fill paper lined or greased muffin cups 1/2 to 2/3 full.
    7. Bake at 350* for 20 minutes.
© A Kitchen of Herbs
Category: Breakfast

Sweet and Spicy Jerk Pork: The Best Comfort Meal

Posted on by M.

We recently traveled to a nearby town to stock up on gently used clothes for our growing Hulk baby and stopped for lunch at a Jamaican restaurant. The meal I ordered included some delicious sweet and spicy jerk pork.

I’m sure you can all relate – You have an amazing, authentic lunch and then all you can crave for weeks is the meal you had there. So then, of course, you do your best to recreate it.

This last week was rough. Everything emotionally exhausting that could happen in one week, did. Somehow, creating this spice mix and using it to create a delicious meal made things a little easier after the chaos. May it also save your sanity today!

Roasted sweet and spicy jerk pork shoulder

Why You’ll Love This Sweet and Spicy Jerk Pork

Before we get to the ingredients, let’s talk about why this recipe is a keeper. It’s more than just a meal; it’s a flavor experience.

  • An Explosion of Flavor: This isn’t a one-note spice rub. It’s a complex blend of sweet, spicy, and savory that creates an incredible crust on the pork.
  • Comforting & Healing: There’s something truly therapeutic about creating a beautiful, aromatic meal from scratch, especially after a long week.
  • Feeds a Crowd (or Provides Leftovers!): A pork shoulder roast is perfect for a family dinner with plenty left for amazing lunches the next day.
  • Incredibly Versatile: The homemade jerk seasoning is the real star—you can use it on chicken, shrimp, or even roasted vegetables.

Chef’s Tips & Tricks

A few simple tricks will make your jerk pork roast absolutely unforgettable:

  • Don’t Skip the Marinating Time: While you can cook the roast immediately, letting it rest with the rub in the fridge for a few hours (or overnight) is the single biggest thing you can do for depth of flavor. The spices truly penetrate the meat.
  • The Low & Slow Secret: Pork shoulder is a tough cut with lots of connective tissue. Roasting it low and slow (300°F is perfect) is what breaks down that tissue, transforming it into the most tender, pull-apart meat you’ll ever have.
  • Crispy-Ends Bonus: For an incredible treat, once the pork is shredded, spread it on a baking sheet and pop it under the broiler for 2-3 minutes. You’ll get amazing crispy, caramelized edges that are packed with flavor.
  • Spice Control: This recipe has a gentle heat. If you love fire, don’t be shy with the cayenne! For a milder version, you can reduce it or replace it with a pinch of sweet paprika.

Serving Your Flavorful Feast

I served this succulent pork with a full Caribbean-inspired spread: Smokey Greens, Skillet Cabbage, Field Peas & Snaps (we love Margaret Holmes), Steamed Rice, and Roasted Sweet Potatoes.

Don’t worry, I’ll get to those side dish recipes someday!

Roasted sweet and spicy jerk pork shoulder

Sweet and Spicy Jerk Pork Roast

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
No Ratings

Ingredients

  • 1 c. Brown Sugar
  • 4 t. Garlic Salt
  • 4 t. Dried Thyme or 6 Sprigs Fresh Thyme
  • 2 t. Allspice
  • 2 t. Smoked Paprika
  • 2 t. Chili Pepper Flakes
  • 1 t. Cloves
  • 1 t. Cinnamon
  • 1 t. Nutmeg
  • 1 t. Cumin
  • 1 t. Cayenne Pepper
  • 1 Boneless Pork Loin/Pork Shoulder
  • 1 c. Water/Chicken Broth/Orange Juice

Instructions

  1. Combine all spices and sugar.
  2. Rinse meat and pat dry.
  3. Trim any excess fat if you prefer. About 1/4″ layer on top is ok for me.
  4. Rub spice mixture into meat well on all sides.
  5. Place in iron skillet or other baking dish.
  6. Preheat oven to 300*.
  7. Add 1 c. liquid of your choice.
  8. Cover with foil and roast 4 hours.
  9. Remove foil and roast another 2 hours.

Notes

  • This made just enough for me to use on a whole pork loin. Just remember, never be afraid of too much seasoning. Use your inner chef, but err on the side of too much. I got you.
  • You can also marinate the pork ahead of time in the spice mixture.

© A Kitchen of Herbs
Category: Dinner

A Note on Cooking and Chaos

You might have noticed I mentioned it was a rough week. I don’t say that lightly. In the midst of life’s chaos, the simple, predictable act of measuring spices, the focused attention of preparing a roast, and the nurturing aspect of creating a meal for my family became a small anchor.

There’s science behind it—the attention required for cooking can act as a form of mindfulness, pulling you out of anxious thoughts and into the present moment. The scent of toasting allspice and thyme filling the kitchen is a kind of aromatherapy. And the final moment of sitting down to a meal you built from scratch, no matter how simple, provides a tangible sense of accomplishment on days you feel you’ve achieved nothing else.

So, if you’re also having one of those weeks, I invite you to let this recipe be more than dinner. Let the process be your therapy. Let the flavors be your comfort. This is what “A Kitchen of Herbs” is truly about—using the gifts of the earth to nourish both body and soul.

Flavors in This Recipe

A closer look at the key flavors from my Herbs and Spices collection that created the iconic jerk taste!

Easy Old Fashioned Apple Pie with Lemon and Vanilla

Posted on by M.

I grew up making this old fashioned apple pie recipe.

In school I was introduced to the cooked fruit method. This recipe is now a hybrid of both. The lemon juice keeps the apples from browning (if you are prepping ahead) and also adds to the depth of flavor. Vanilla just belongs in everything.

If you don’t have pie crust already, I recommend whipping up a batch of Double Crust Pastry now so that it will be easy to roll out by the time you are ready to build the pie.

freshly baked old fashioned apple pie

If you don’t have pie crust already, I recommend whipping up a batch of Double Crust Pastry now so that it will be easy to roll out by the time you are ready to build the pie.

baked pie

Old Fashioned Apple Pie

Yield: 1 Pie
Prep Time: 15 minutes
Total Time: 15 minutes
No Ratings

Ingredients

  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 t. cinnamon
  • 3 T. all purpose flour
  • 5 Gala, Fuji or Rome Apples
  • 1 T. vanilla
  • 1 T. lemon juice or juice of one lemon
  • 6 T. butter, salted
  • 1 Recipe of Double Crust Pastry

Instructions

  1. Peel, quarter and slice apples.
  2. Toss apples with vanilla and lemon juice. This enhances the flavor and also prevents browning.
  3. Combine sugar, cinnamon and flour.
  4. Sprinkle half of the sugar mixture on the bottom pie crust.
  5. Add apples and sprinkle remaining sugar mixture on top.
  6. Dot pie with butter.
  7. Cover with top crust and crimp as desired.
  8. Bake at 350* for 40-50 minutes or until top crust is lightly browned.

Notes

I am not a fan of the sharpness of Granny Smith Apples. If you are, feel free to adjust the recipe accordingly. The apple types I suggested are ones that end up producing a good texture and aren't too sweet or sour in my opinion. You do you! In my experience, Red Delicious apples are also a no go since they tend to turn out too 'spongey' for my taste.

© A Kitchen of Herbs
Category: Dessert