I don't usually keep brown sugar on hand, just mix together a little molasses and regular sugar as needed. That's all that brown sugar is anyway.
I'm also a molasses + white sugar person, but that started because I was frustrated with having rock-hard, clumpy brown sugar. White sugar is more versatile that way, anyway. I just have to be careful not to add too much molasses; I always eyeball it because I hate how messy and sticky it makes my tablespoons.
Me too. If i am baking or something, i often don't even mix it up, i just add some molasses to the wet- like a tsp for a half a cup in the recipe?? and i add a little less sugar. I do it because i don't understand why i need to have more stuff in my pantry.