Brown Sugar Bear Recipes

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BROWN SUGAR PECAN BEARS



Brown Sugar Pecan Bears image

Provided by Food Network Kitchen

Categories     dessert

Time 4h5m

Yield about 70 cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour (see Cook's Note)
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
68 pecan halves (about 1 1/4 cups)
2 ounces milk chocolate, chopped (not chips)

Steps:

  • Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Beat in the egg, then the vanilla until completely combined, scraping the bowl as necessary. Add the flour mixture and mix on medium-low speed until completely incorporated, about 1 minute. Divide the dough in half, then pat or roll each piece into 1/4-inch thick sheets between pieces of plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
  • Position 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
  • Working with 1 piece of dough at a time, remove the plastic wrap and transfer the dough to a piece of parchment paper. Place a second piece of parchment on top and roll out the dough between the parchment to 1/8-inch thick, being sure to smooth out any creases. Cut out 20 to 22 bears by pressing a 2 3/8-inch bear cookie cutter into the dough, sliding a small offset spatula underneath the cutter and dough and lifting to release from the paper. Place the bears on one of the prepared baking sheets about 1 inch apart. (If the dough becomes too soft, put it in the freezer to firm up a little so it is easier to work with.) Reserve the dough scraps wrapped in plastic at room temperature.)
  • Place a pecan between the arms of each bear and fold the arms up around the pecan to make it look like the bear is hugging the nut (the arms may crack at the shoulder; that's okay as long as they sit on the nut). Put the baking sheet in the freezer to firm up, 10 minutes. Repeat with the second piece of dough, adding the scraps to the reserved scraps to roll later. After 10 minutes, take the first baking sheet out of the freezer to bake it and put the second baking sheet in to chill.
  • Bake, 1 baking sheet at a time, rotating it 180 degrees halfway through, until the cookies are beginning to become golden at the edges but are still slightly soft to the touch, 14 to16 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack to cool completely, about 10 minutes. The cookies will firm as they cool.
  • Knead together the reserved scraps and reroll, chilling if necessary; repeat the forming, chilling and baking process until all the dough has been used.
  • Melt the milk chocolate in a microwave-safe bowl in the microwave at 30-second intervals, stirring between each interval, about 2 minutes total. Use a toothpick to draw chocolate eyes, noses, ears and feet on the bears. Alternatively, put the melted chocolate in a resealable plastic bag, snip off a corner and pipe the features onto to cookies. Let the chocolate set completely before serving, about 30 minutes.

CAMPFIRE BROWN BEARS



Campfire Brown Bears image

I found these online and thought it sounded like a great camping treat. I'll be trying this next time I go camping with the kids.

Provided by Hollyism

Categories     Breads

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

1 cup sugar
1 tablespoon cinnamon
1/2 cup butter, softened
2 (8 count) cans biscuit dough

Steps:

  • Mix sugar, cinnamon and butter together until well blended.
  • Take the biscuits and roll in hands to form long snake like pieces. Butter hands first to prevent sticking. Wrap the snake like dough around a stick in a coil fashion.
  • Cook over an open fire until cooked (should appear brown). Roll the cooked dough in the cinnamon mix and put some inside the hole the stick was inches.

Nutrition Facts : Calories 391.5, Fat 19.6, SaturatedFat 9.3, Cholesterol 30.5, Sodium 745.5, Carbohydrate 51.9, Fiber 1.4, Sugar 29.9, Protein 3.9

BROWN BEARS



Brown Bears image

My kids love making these brown bear biscuits for breakfast whenever we go camping. They're super simple and no prep for mom!

Provided by cookinmomma

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 8

Number Of Ingredients 4

¼ cup ground cinnamon
1 cup white sugar
½ cup butter, melted
1 (10 ounce) can refrigerated biscuit dough

Steps:

  • Mix cinnamon and sugar together in a bowl. Pour melted butter into another bowl. Separate biscuits and form each piece of dough into a rope 4 to 5 inches long. Wrap the dough pieces around sticks.
  • Hold sticks over campfire and slowly turn until the biscuit dough is browned and set, 8 to 10 minutes. Dip biscuits into melted butter and then into cinnamon sugar. Eat biscuits from sticks.

Nutrition Facts : Calories 319.7 calories, Carbohydrate 42.9 g, Cholesterol 30.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 431.7 mg, Sugar 27.7 g

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  • Separate biscuits. Form each piece of dough into a rope 4 to 5 inches long, making sure not to stretch them out too long.
  • Wrap the dough pieces around proper campfire sticks. We find that patting the dough around the end of the stick to make a "cap" helps the whole piece stay on and not fall off.


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