Pumpkin Whoopie Pies with Brown Butter Filling

 

whoopie pies-smI have a soft spot for whoopie pies and it appears that I’m not the only one. Whoopie pie recipes are among the most popular on this website and when we share the recipes online the interwebs go crazy.

The whoopie pies that I grew up with were chocolate and had a very delicate crumb. I still love them but prefer a cookie with a bit more texture and that’s why these pumpkin whoopie pies are a new favourite. The pumpkin molasses cookies have a great texture — not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is just right.

Pumpkin whoopie pies: The pumpkin molasses cookies have a great texture -- not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is jut right.

Once assembled, pumpkin whoopie pies still taste great after a few days in the tin, although the frosting will crystalize a bit. The pumpkin molasses cookies alone will last a week in a tin.

The recipe was slightly adapted from the always excellent website The Cafe Sucre Farine.

 

Pumpkin Whoopie Pies with Brown Butter Filling

Makes 2 ½ dozen cookies (about 15 whoopie pies)

Ingredients:

  • ½ cup butter, softened
  • 1 cup  sugar
  • ½ cup of pumpkin puree
  • ¼ cup of Crosby’s Fancy Molasses
  • 1 large egg
  • 1 tsp. vanilla
  • 2 ½ cups  flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. cloves
  • ½ ts. salt

For the icing:

  • 1/4 cup butter
  • ¼ cup cream or milk
  • 1 tsp. vanilla
  • 2 ½ icing sugar

Instructions:

  1. In a large bowl beat the butter with the sugar until creamy. Beat in the molasses, then the egg. Add pumpkin and vanilla. Mix until well combined.
  2. In another bowl, whisk together flour, baking soda, spices, and salt.
  3. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour or overnight.

To bake the cookies:

  1. Preheat the oven to 350 F.
  2. Drop dough by the heaping tablespoonful onto parchment-lined baking sheets (I use a medium cookie scoop).  Leave a couple of inches between cookies.
  3. Bake for 12-15 minutes until set.

To make the frosting:

  1. Melt the butter over medium-low heat, swirling gently until it starts to brown slightly and smell a little nutty.
  2. Remove from heat and cool slightly. Stir in the cream and vanilla then stir in the icing sugar half a cup at a time. Add a touch more cream if necessary to get a spreadable consistency that isn’t too soft.
  3. Spread 1-2 Tbsp. of frosting on the flat side of a cookie and top with another cookie.

Easy Pumpkin Spice Ice Cream is No-Churn & Speedy

Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

Pumpkin Spice Ice Cream, an easy homemade ice cream that tastes like pumpkin pie

Just in time for Thanksgiving, pumpkin spice ice cream is a simple recipe to add to your weekend menu.

Every year I look forward to a Thanksgiving dessert of my mom’s homemade pumpkin pie. And now my daughter – a 14-year old cheese cake devotee – likes to make pumpkin cheesecake. Adding pumpkin spice ice cream to the menu is a pretty easy step for those of us who love the taste of pumpkin pie.

I love that this ice cream isn’t overly sweet. It’s rich, to be sure, but the flavour doesn’t over power your taste buds and in fact, it would be very good served alongside pumpkin pie.

Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

No-churn recipe. No ice cream maker required!

This recipe uses the same base ingredients as our other ice cream recipes but it gets an autumn twist with the addition of pumpkin puree and some pumpkin spice. It takes just a few minutes to whip up and then needs six hours in the freezer.

Pumpkin Spice Ice Cream (no-churn)

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 tsp. pumpkin pie spice*
  • ¾ cup pumpkin puree
  • 2 cups heavy cream
  • Candied ginger, to garnish (optional)

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, combine the sweetened condensed milk, molasses, vanilla, pumpkin pie spice and pumpkin puree. Mix until well blended.
  3. In a large bowl whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture, stirring just until it’s well incorporated and no streaks of whipped cream remain.
  4. Pour mixture into the prepared pan.  Even out the top and sprinkle a little more pumpkin pie spice over top.
  5. Cover and freeze for at least 6 hours.

Baking with Apples: 17 Recipes in a Free eBook

Baking with Apples: 17 recipes in a free ebook

All of our best baking with apples recipes gathered together in an easy-to-download eBook

One of my favourite things about fall is apples. When they’re fresh, local, crunchy and tart, nothing tastes better. And there is something about the smell of apples baking that makes a home smell delicious.

We put together this cookbook devoted to apples when we realised how popular apple recipes were on our website, especially as the days get shorter and the air cools. Every couple of years we update the book with a few new favourites.

In this updated collection of apple recipes you’ll find 17 of our best baking with apples recipes. From gingerbread to pancakes, muffins, apple crisp and more these everyday recipes are satisfying and wholesome and sure to make your house smell delicious.

Download your free copy here:

Baking with Apples: 17 recipes in a free eBook

 

Turkey Sloppy Joes Recipe an Easy Weekend Meal

Turkey Sloppy Joes: a Friday night supper that's easy to throw together. This contemporary version is healthier and more flavourful than your typical Sloppy Joes

Turkey Sloppy Joes are the ultimate weekend comfort food. They’re hearty and filling, easy to throw together, and can feed a crowd.

Sloppy Joes were Friday night food when I was growing up. Easy to make, popular with kids and filling, they were a great back-pocket recipe when supper prep was a little rushed. I was probably in junior high the last time I ate Sloppy Joes, which was around the time I decided that I really wasn’t fond of ground beef. But then I came across a recipe for Turkey Sloppy Joes in the Eats Cookbook from The Old Farmer’s Almanac and my interest was piqued again.

 

Turkey Sloppy Joes: a Friday night supper that's easy to throw together. This contemporary version is healthier and more flavourful than your typical Sloppy Joes

This contemporary version is healthier and more flavourful than typical Sloppy Joes from the 1970s. Extra seasonings like cider vinegar, Worcestershire sauce, Dijon mustard and smoked paprika balance the tomato, and turkey is a healthy replacement for the usual ground beef.

Serve Sloppy Joes immediately so the buns don’t go too soggy.

This recipe is similar to our recipe for Mom’s Turkey Black Bean Chili.

Turkey Sloppy Joes

Adapted from Eats Cookbook from The Old Farmer’s Almanac

Serves 4-5

Ingredients:

  • 2 Tbsp. oil
  • 1 lb. ground turkey (or chicken)
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • ¼ tsp. smoked paprika
  • ¼ tsp. salt
  • 1 cup crushed tomatoes
  • ¼ cup ketchup
  • ¼ cup chili sauce (can substitute additional ketchup)
  • 2 Tbsp. molasses
  • 1 Tbsp. mustard (I use Dijon)
  • 1 cup water
  • 1 Tbsp. cider vinegar
  • 1 tsp. Worcestershire sauce
  • Freshly ground black pepper, to taste

Instructions:

  1. Over medium heat, warm 1 Tbsp. of the oil in a large pot. Add the turkey and break it up with a wooden spoon. Saute until cooked, stirring often. Remove to a plate.
  2. In the same pot, add diced onion, pepper, garlic, spices and salt. Saute until soft but not browned (about 5 minutes).
  3. Add tomatoes, ketchup, chili sauce, molasses, mustard, water and cooked turkey. Bring to a simmer and cook, stirring often, 20 minutes.
  4. Stir in vinegar and Worcestershire sauce and season with pepper. Cook five more minutes.
  5. Serve over toasted buns or use as a taco filling.

 

Pubnico Soft Molasses Cookies Recipe

Pubnico Soft Molasses Cookies: Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.

The ultimate lunch box cookie: Pubnico Soft Molasses Cookies travel well and are filling, so are practical and delicious.

This is one of those classic old fashioned soft (but not too soft) molasses cookies. It’s the famous Pubnico cookie, also known as Long Johns, Moose Hunters, Fat Archies & Lumberjacks. They’re also quite similar to our recipe for Katie’s Fat Molasses Cookies.

Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.

Pubnico Soft Molasses Cookies: Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.

The first time I sampled Pubnico molasses cookies they were served with butter. And the combination worked. Although these cookies aren’t really low in sugar they aren’t overly sweet either so pair well with everything from a slice of cheddar to peanut butter.

These are meant to be a thicker cookie so take care not to roll them too thinly. The dough texture will vary depending on your flour. If it seems too soft to handle you can add up to an extra ¼ cup of flour. And you’ll use more flour when you roll them out.

Different versions of this cookie have different spice blends. Feel free to add extra ginger if you’d like them a little spicier.

Pubnico Soft Molasses Cookies: Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.

When I sampled the cookies I didn’t get the recipe but fortunately it’s easy to find. This recipe was shared by Valerie from the blog A Canadian Foodie. 

Pubnico Soft Molasses Cookies

Makes 2 ½ dozen large cookies

Ingredients:

  • 1 cup sugar
  • 1 cup butter
  • 1 cup Crosby’s Fancy Molasses
  • 1 large egg, room temperature
  • 4 1/2 cups all-purpose flour, spooned in
  • 2 teaspoons baking soda
  • 1 teaspoon each of ginger, cloves, cinnamon and salt
  • 1/2 cup milk

Instructions:

  1. In a large bowl cream sugar and butter. Add molasses and egg and blend well.
  2. Combine dry ingredients and add to the creamed mixture, alternating with the milk.
  3. Scrape dough onto a lightly flowered surface and gather into a ball. Flatten into a disk, wrap in plastic and refrigerate for an hour or overnight. (Add up to ¼ cup additional flour if the dough is too soft to handle.)
  4. Preheat oven to 350 F and line a cookie sheet with parchment paper.
  5. On a lightly floured surface, roll dough to 1/4 inch thick and cut into rounds (or preferred shape).
  6. Place on prepared sheet, about 1 1/2 “ apart.
  7. Bake 12-15 minutes.

 

Best Barbecue Recipes: Easy Beer Barbecue Sauce & Baked Beans

Best Barbecue Recipes: Baked Beans & Easy Beer Barbecue Sauce

Our Best Barbecue Recipes Will Make Your Labour Day Barbecue Better.

Barbecue loves molasses. Whether it’s sauces or marinades or hearty side dishes, molasses suits all that we love about eating outdoors. To help make your summer barbecue even better we’re sharing two of our best barbecue recipes: a multi-purpose barbecue sauce and classic baked beans.

Molasses Baked Beans are a standard barbecue side dish  for many. I didn’t grow up eating baked beans in summer but the more I dig into barbecue recipes the more I come across baked beans recipes. Cowboy Beans appear on all sorts of lists for best BBQ side dishes. Cowboys and baked beans do go together, along with meat cooked over the fire, so I definitely understand the baked beans-barbecue connection.

This recipe for Molasses Baked Beans is based on the baked beans recipe that I grew up with. It’s an adaptation of  recipe out of the Laura Secord Canadian Cookbook. The book was originally published in 1966 but was reprinted a few years ago. Here’s the recipe.

Best Barbecue Recipes: Baked Beans & Easy Beer Barbecue Sauce

Homemade Barbecue Sauce Takes Just 10 Minutes to Make.

I grew up eating my uncle’s homemade Beer Barbecue Sauce. I know there must be 100 different kinds of prepared barbecue sauce on the grocery store shelf but if you can grab 10 spare minutes to make your own it is so worth the tiny bit of effort. And if you’re into beer, especially craft beer, you can have all sorts of fun trying different kinds of beer in this recipe.

Beer Barbecue Sauce is flavourful but not overpowering so is great with chicken and vegetables along with pork and steak. Here’s the recipe

Best Barbecue Recipes: Baked Beans & Easy Beer Barbecue Sauce

Do you have big plans for the Labour Day weekend?

These may be our best barbecue recipes (they’re two of my favourites) but we have so many more barbecue recipes to share. If you’re in search of more ideas to feed a crowd, download our free Barbecue eBook. In it you’ll find 15 recipes that are just right for the last hurrah of the summer.  Enjoy!

BBQ eBook An easy-to-download eBook featuring 15 recipes that are just right for summer.

Whole Wheat Zucchini Pancakes Recipe

Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion.
Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion. 

I’m a proponent of pancakes for supper. And it isn’t just a Shrove Tuesday thing. Some days, having breakfast for supper is just what everyone needs.

But then there is always the question of vegetables, as in “How do you pair vegetables with pancakes and syrup?” It’s a good question since suppertime is usually the only time of day that my kids eat vegetables.

Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion.

The solution: Whole wheat zucchini pancakes (for breakfast, brunch or supper). It’s an easy way to slip a few vegetable into a comfort food meal.

Pancakes make a great lunchbox meal too. Just cut the pancakes into bite-sized pieces and pack in a reusable container with a serving of maple syrup (or a molasses-maple syrup blend) on the side. Here’s how to make a molasses-maple syrup blend: 3 Tbsp. maple syrup and 1 Tbsp. molasses.

This recipe is adapted from the wonderful website, Pinch of Yum.

Whole Wheat Zucchini Pancakes

Serves 4 (makes 8 pancakes)

Ingredients:

  • ½ cup + 2 Tbsp. flour
  • ½ cup  whole wheat or spelt flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp.  flax meal (ground flaxseed)
  • 2 eggs
  • 2 Tbsp. oil
  • 1 cup milk
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 cup coarsely shredded zucchini

Instructions:

  1. In a large bowl whisk the dry ingredients.
  2. In a medium bowl whisk the eggs then add the oil, milk and molasses.
  3. Add the wet to the dry and stir until almost incorporated.
  4. Stir in the zucchini and mix until combined.
  5. Drop by 1/3 cup measure on a medium-hot, well-greased frying pan.
  6. Flip when the batter is set and the edges lose their wet look.
  7. Keep warm until ready to eat.
  8. Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp. maple syrup and 1 Tbsp. molasses)

Four Favourite Zucchini Recipes: Breads, Muffins & Brownies

Four favourite zucchini recipes: muffins, brownies, classic zucchini breads and double chocolate zucchini bread

Zucchini can be a bakers’s secret ingredient.

Mild in flavour and easy to shred, zucchini adds moisture and texture to many of my favourite summer baked goods. In these four favourite zucchini recipes you’ll see how this plentiful summer vegetable can help to make simple, wholesome baked goods extra satisfying and almost decadent.

I grow zucchini in my garden  but my harvest is rarely bountiful. But as you know, there are always people willing to share their zucchini harvest.

We have had a very dry summer in New Brunswick so the zucchinis aren’t overflowing at the markets yet, but they will be soon. I’m getting ready to stock up and get a few of these lunch box snacks in the freezer.

Two of these recipes are refined sugar-free, sweetened only with molasses and honey or maple syrup (see the recipes for zucchini muffins and double chocolate zucchini bread).

Four Favourite Zucchini Recipes:

Double Chocolate Zucchini Brownies

Healthy Zucchini Brownies, fudgy brownies, filled with zucchini, flax and chocolate chips.

Zucchini gives these moist and decadent brownies a healthy twist. They’re fudgy, flavourful and are just over 100 calories each for a generous portion (if you’re counting).

Old-Fashioned Zucchini Muffins

zucchini muffins 3 640

These zucchini muffins are refined-sugar-free, sweetened only with honey and molasses. They have the greatest texture thanks to the oil (instead of butter) and they’re moist and beautifully spiced. The molasses-honey pairing is brilliant. Great for texture and flavour balance.

Whole Wheat Zucchini Bread

zucchini bread 2

This recipe is more like an old fashioned zucchini bread. It’s on the sweeter side, nicely spiced and the recipe makes two loaves.

Double Chocolate Zucchini Bread

Double chocolate whole wheat zucchini bread

Who needs chocolate cake when you have double chocolate zucchini bread. Seriously, this is a moist and decadent bread that is refined sugar-free.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email..

We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

Sweet & Spicy Molasses Mustard Chicken a 30-Minute Meal

Molasses Mustard Glazed Chicken is an easy, flavourful weeknight meal.

Molasses Mustard Chicken is an easy, flavourful weeknight meal. The chicken is baked with a tasty rub and the glaze is brushed on near the end of cooking. 

No more boring chicken.

For my kids to really enjoy chicken it needs to be very flavourful. I tend to agree. Seasoned chicken with a sticky glaze is so much better than simply cooking it with a little salt and pepper.

Molasses Mustard Glazed Chicken is an easy, flavourful weeknight meal.

This recipe is especially good for boneless, skinless cuts of chicken.

The spic rub and molasses mustard glaze help to keep the chicken from drying out and they more than compensate for the flavour that you lose when you’re cooking chicken without the bone and skin.

There’s a good chance you’ll have leftover rub and glaze, which is great. Both store well.

Molasses Mustard Glazed Chicken is an easy, flavourful weeknight meal.

Serving suggestion:

  • Serve this chicken alongside steamed green beans and boiled new potatoes or use it as a salad topper for a supper-sized salad.
  • You can also cook this chicken on the barbecue.
  • Planning ahead? Rub the spice on the chicken in the morning and let it sit, covered, in the fridge all day.

Molasses Mustard Chicken

Adapted from Carl’s Bad Cravings

Serves 4-6

Ingredients:

  • 1 ½ lbs. boneless, skinless chicken thighs
  • 1 Tbsp. olive oil

Rub:

  • 2 tsp. garlic powder
  • 1 1/2 tsp. chili powder
  • 1 1/4 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. paprika
  • 1/2-1 tsp. chipotle chili powder

Molasses Dijon Glaze

Instructions:

  1. Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
  2. In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit.  Place chicken on prepared baking sheet.
  3. Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead – 375 F)
  4. In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
  5. Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
  6. Brush individual servings with additional sauce and serve.

 

 

Chocolate Pecan Energy Bites a Healthy Gluten Free Treat

Pecan Chocolate Energy Bites sm

Chocolate Pecan Energy Bites make a great healthy snack. They’re gluten-free, vegan and Paleo too.

I’m always on the hunt for road trip snacks. I don’t mind stopping along the way to buy something to eat – it helps to break up the drive and relieve the kids’ boredom. But more often than not, the most satisfying road trip snacks are those that you pack from home.

Cookies are a staple for us, and hard boiled eggs, along with whatever leftovers might be in the fridge. And fruit of course, if we’re travelling within Canada. Chocolate pecan energy bites are the newest addition to my travel snack repertoire.

Chocolate Pecan Energy Bites make a great healthy snack. They're gluten-free, vegan and Paleo too.

Chocolate Pecan Energy Bites are the perfect afternoon pick-me-up for those times when you want something with staying power. 

The combination of nuts, dates, and  unsweetened cocoa powder — along with a little molasses and maple syrup to help bind everything together — creates a healthy treat with substance.

Chocolate Pecan Energy Bites are made made with no refined sugar.

This is a versatile recipe. Molasses helps to make them taste more chocolaty and you could always replace the Tbsp. of maple syrup with more molasses. Or you could use a little honey. The recipe works well with both pecans and walnuts and is especially good when made with a combination of the two. Also, I find the texture is best when I use Medjool dates.

UPDATE: I seem to be making this recipe weekly and have had delicious success with the following combinations:

  • Sunflower seeds, pumpkin seeds and chia. Delicious as ever! The ratio is: 1/2 cup each of sunflower & pumpkin seeds and 1 Tbsp. chia.
  • All cashews.
  • Half a cup of cashews and half a cup of walnuts.

This recipe has been adapted from The Rawtarian

Chocolate Pecan Energy Bites

Makes 16 generous balls

Ingredients:

  • 1 generous cup pecans or walnuts (or a combination)
  • 1 cup pitted dates (lightly packed)
  • 1/3 cup cocoa powder
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. maple syrup
  • ¼ cup unsweetened shredded coconut
  • ¼ tsp. salt

Instructions:

  1. Whir the nuts in a food processor until crumbly.
  2. Add the dates and process until nuts and dates are combined.
  3. Add remaining ingredients and process until the mixture sticks together. (Don’t let it get too smooth – you still want some texture.)
  4. Form into tablespoon-sized balls and chill.

Nutritional info: Per ball. Calories: 99, Fat: 6 g, Saturated Fat: 1.4 g, Cholesterol: 0 mg, Sodium: 38.5 mg, Carbs: 12.4, Sugar: 8.9 g, Protein: 1.3, Fibre 2.4 g, Potassium: 157 mg, Calcium: 15.3 mg

 

 

4 Favourite Peach Recipes for Summer

Baking with Peaches: 4 Favourite Summer Recipes

Molasses and peaches are a beautiful pairing for summer.

Summer peaches are one of my favourite fruits. Tender and juicy, they are one of the true flavours of summer.

You might be surprised to discover how beautifully peaches and molasses go together. Molasses helps to keep peach desserts from being too sweet and it doesn’t overpower the flavour of this lovely golden fruit.

How to skin peaches:

  • Bring a pot of water to the boil. Slice a small “X” in the bottom of each peach and drop into the boiling water for 30 seconds.
  • Remove from the water with a slotted spoon and when cool enough to handle slide off the skins.

How to skin peaches

I only buy peaches in summer and most are eaten right out of the basket. But I always save a few peaches for summer baking. Here are my four favourite peach recipes that make the most of this luscious summer fruit.

4 Favourite Peach Recipes

Raspberry Peach Crisp:

Peaches and raspberries go together beautifully and just about every fruit suits ginger.  Together they make a deliciously simple fruit crisp.

raspberry peach crisp

Molasses Peach Tarts

These lovely peach tarts combine the beautiful texture of peaches with a flaky whole grain pastry.

peach tarts with whole wheat pastry

Blueberry Peach Cobbler

This blueberry peach cobbler recipe is a deliciously easy way to enjoy summer fruit. Also called a pudding cake, the recipe can be adapted for any fruit.

blueberry pudding pie3

Peach Gingerbread

This Peach gingerbread recipe is moist and delicious. Gently spiced with ginger (a lovely match for peaches) this cake is perfect for juicy summer fruit.

This Peach gingerbread recipe is moist and delicious. Gently spiced with ginger (a lovely match for peaches) this cake is perfect for juicy summer fruit.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email..

We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

Double Ginger Caramel Swirl No Churn Ice Cream

Ginger Caramel No Churn Ice Cream: If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream make required with this easy no-churn recipe

If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream maker required with this easy no-churn recipe

It was my mom’s idea to combine ginger and caramel in this simple no-churn ice cream recipe. Ginger and caramel are two of her favourite flavours and favourites of mine too.

Ginger Caramel No Churn Ice Cream: If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream make required with this easy no-churn recipe

Welcome to Ice cream heaven: Ginger Caramel No Churn Ice Cream

We are officially into the routine of stopping for ice cream cones when we head to our cottage for the weekend. We drive right past a country store that serves a wonderful variety of flavours and with a car full of kids it’s hard not to stop.

One of my favourite flavours is salted caramel. But when I’m eating salted caramel ice cream I can’t help but think about ginger and a homemade ginger ice cream I had on holidays years ago.

This ginger caramel  no churn ice cream is a combination of what are really my two favourite flavours of ice cream: caramel and ginger.

For this recipe I made a half batch of our Molasses Caramel Sauce but you could use store-bought caramel sauce too.

Ginger Caramel No Churn Ice Cream

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • 2 cups heavy cream
  • ½ tsp. powdered ginger
  • ¼ cup chopped candied ginger
  • ½ cup caramel sauce

Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, whisk together the sweetened condensed milk and the molasses.
  3. In a large bowl whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and powdered ginger and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  4. Fold in the candied ginger then drizzle over most of the caramel sauce. Stir once or twice (you want thick ribbons of the sauce to remain) then scrape mixture into the prepared pan.  Even out the top then drizzle remaining caramel sauce over top. Draw a butter knife through the mixture in a figure-eight pattern to incorporate the final drizzle of sauce.
  5. Cover and freeze for at least 6 hours.

 

No-Bake Chocolate Oatmeal Frog Cookies

No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

No-bake treats are the best thing for summer. They’re quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Summers seemed to be filled with frogs and toads when I was little. We’d find toads in the yard and as we traipsed through the woods, and we’d catch frogs and pollywogs down by the brook.

Quincy with frog

Summer was filled with other kinds of frogs too – chocolate oatmeal frog cookies.

My mom had a few different recipes for no–bake cereal squares and other treats. A recipe I recently rediscovered is for no-bake cookies that we called “frogs”. Made with cocoa, rolled oats, milk, butter and not much else, they’re the quickest way I know to make a cookie when you’re craving something sweet.

Chocolate oatmeal frog cookies take less than 10 minutes to make and they’re extra easy so kids can make them on their own.

And the bonus is that they’re gluten free, so if you have friends who avoid wheat this is an easy treat to share.

No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Chocolate Oatmeal Frog Cookies

Makes 26-28 cookies

Ingredients

  • ½ cup unsweetened cocoa powder
  • 3 ¾ cups quick oats (GF if desired)
  • 2 Tbsp. ground flax
  • 1 ½ cups sugar
  • ½ cup milk
  • ½ cup butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla

Instructions

  1. In a large bowl combine cocoa powder, rolled oats and ground flax.
  2. Line a large baking sheet with waxed paper or parchment.
  3. In a medium pot, combine the sugar, milk, molasses and butter. Bring to a boil over medium heat and cook for two and a half minutes, stirring constantly.
  4. Remove from heat, stir in the vanilla and pour over the rolled oats mixture.
  5. Stir to combine and quick drop by the spoonful (or a medium cookie scoop) onto prepared pan.
  6. Let cool then store in a covered container, between layers of waxed paper or parchment.

This recipe is easy enough for kids to make on their own.

 

 

 

Simon’s Easy Soft Molasses Cookies Recipe {Cookbook Giveaway}

Simon's soft molasses cookies

Easy soft molasses cookies suit any time of year.

This easy soft molasses cookies recipe is from the new cookbook, Pantry & Palate, by writer Simon Thibault. It’s a cookbook filled with old-fashioned East Coast recipes that celebrate his Acadian roots. These are recipes that he grew up with, gathered from family members and from the Acadian community in Nova Scotia where his family is from.

Molasses was a staple in Acadian households. It was always easy to come by and was (is) suited to sweet and savoury dishes. (My grandfather, an Acadian originally from Prince Edward Island, practically considered molasses its own food group, it was so essential to his diet.)

pantry and palate

The recipes may be old time but they’re not out dated.

Pantry & Palate is an exploration of history through food. And while some recipes are not every day fare (pickled pig’s head, for example) most are perfectly suited to today’s kitchen

From chicken fricot (chicken vegetable stew) to potato pancakes, scalloped cabbage, apple cake, gingerbread and apple pie, the book is filled with everyday recipes, family-favourite sorts of recipes.

A giveaway!

Now is your chance to try more recipe from Pantry & Palate. Courtesy of Nimbus Publishing Ltd. we’re giving away a copy of the book.

a Rafflecopter giveaway

About Simon’s easy soft molasses cookies:

This is an old fashioned soft molasses cookie recipe, made with lard. To ensure they’re tender, take care not to over-bake them. They only cook for about 8 minutes, and they might not seem cooked at that point but they’ll set once cooled. These bake in a hot oven (375 F) so the bottoms can burn easily if you leave them in too long. They’re equally wonderful baked plain or rolled in sugar.

Easy Soft Molasses Cookies Recipe

Ingredients:

  • 1 cup sugar
  • ¾ cup lard
  • 1 cup Crosby’s Fancy Molasses
  • 1 tsp. ginger
  • 4 cups flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • Sugar for rolling (optional)

Instructions:

  1. In a large bowl, beat together the sugar and lard until the sugar is no longer grainy. Beat in the molasses then the ginger.
  2. In a medium bowl, sift the flour, baking soda and salt. Add to the sugar mixture and stir until just combined.
  3. Refrigerate for an hour or overnight.
  4. Preheat the oven to 375 F.
  5. Line a baking sheet with parchment paper.
  6. Drop the dough by heaping tablespoonful (or a medium cookie scoop). Flatten gently with a fork. (or you can roll dough in balls & dip in sugar)
  7. Bake for 8 minutes (Take care not to over bake these cookies. You want them to be tender.)

If you love soft molasses cookies try our recipe for Aunt Marcia’s Soft Molasses Thumbprint Cookies

Ultimate Chocolate Tahini Brownies Recipe a Gluten-Free Treat

Gluten Free Chocolate Tahini Brownies Recipe: Fudgy brownies with a sweet tahini swirl.

Fudgy brownies with a sweet tahini swirl. 

A few years ago when we were exhibiting at a food show in Vancouver, a few customers introduced us to the tahini-molasses combination. What a great discovery. A school-friendly alternative to peanut butter, tahini mixed with molasses became a great sandwich option and tahini on crackers, drizzled with molasses, became an after school snack.

Gluten Free Chocolate Tahini Brownies Recipe: Fudgy brownies with a sweet tahini swirl.

Lots of reasons to enjoy tahini.

Tahini is a good source of calcium, high in B vitimins, a good source of vitimin E and high in minerals. Plus, when sweetened a bit to cut the bitterness, it has an irresistible flavour. (Those of you who are fans of halva know what I mean.)

Tahini brownies are among the best brownies I have ever tasted. Sweet tahini swirled into a thick chocolate brownie batter creates an outstanding flavour combination, an unexpected treat for the taste buds.

Gluten Free Chocolate Tahini Brownies Recipe: Fudgy brownies with a sweet tahini swirl.

A gluten-free treat.

In this gluten-free recipe, corn starch stands in for flour. And the combination of cocoa powder and bittersweet chocolate contributes an intensely chocolate flavour.

 

Slightly adapted from Bon Appetit

Chocolate Tahini Brownies Recipe

Makes 16 brownies

Ingredients:

  • 3 Tbsp. cornstarch
  • 2 Tbsp. unsweetened cocoa powder
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 3 Tbsp. butter or coconut oil
  • 4 Tbsp. tahini, divided
  • 2 large eggs
  • ⅓ cup sugar
  • ¼ cup (packed) light brown sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. Crosby’s Fancy Molasses

Instructions:

  1. Preheat oven to 350°. Line an 8×8″ baking pan with parchment paper.
  2. In a medium bowl, whisk cornstarch and cocoa.
  3. In a medium pot, over low heat, melt the chocolate with the butter and 1 Tbsp. of the tahini. Stir until smooth and remove from heat.
  4. In a large bowl, beat the eggs with the sugar and brown sugar until doubled in volume.
  5. Beat in the salt and vanilla, then add the chocolate mixture.
  6. Beat in the cornstarch mixture and mix until thick and smooth.
  7. Scrape mixture into prepared pan and smooth the top.
  8. In a small bowl, combine the remaining 3 Tbsp. of tahini with the Tbsp. of molasses.
  9. Dollop all over the top of the brownies and using a toothpick or chop stick, draw the tahini mixture through the batter, making a design.
  10. Bake until  a tester comes out with just a few moist crumbs attached, 20- 25 minutes.
  11. Cool before removing from pan.

Roasted Rhubarb Cornbread Cake for Breakfast or Dessert

Roasted rhubarb cornbread is wholesome and delicious. Can be made with apples too. Low sugar.

Roasted rhubarb cornbread cake, a lower-sugar, lower-fat cousin of the muffin.

When I was little, cornbread was one of my favourites. Mom called it Johnny Cake and would sometimes bake a pan to serve with supper. Because it’s a little sweeter than many dinner breads I always felt like I was eating a bit of dessert along with my soup or stew or whatever was served for our main meal.

That’s the beauty of cornbread. It can travel from breakfast to supper to dessert. Not too sweet, lower in fat than many quick breads, it feels like a treat even though it’s much healthier than most muffin recipes.

Roasted rhubarb cornbread is wholesome and delicious. Can be made with apples too. Low sugar.

One recipe, many variations.

This particular recipe was adapted from the 1932 edition of The Guide To Good Cooking, published by Five Roses Flour and edited by Jean Brodie, a popular food writer in Toronto. I have my grandmother’s copy of the cookbook. In the book, the basic recipe is for cornmeal muffins offers a slight adaptation for fruit-topped Johnny Cake.

I make my rhubarb cornbread with fine cornmeal, which is really more of a corn flour. From time to time I’ll use a medium grind, or I’ll do half-and-half.

Roasted rhubarb cornbread is wholesome and delicious. Can be made with apples too. Low sugar.

Try rhubarb cornbread with your favourite summer fruit.

As we roll through summer I plan on making this cornbread recipe with strawberries, raspberries, peaches and apples.

Let me know if you try any variations.

Roasted Rhubarb Cornbread

Serves 9

Ingredients:

  • 1 cup flour
  • ½ cup cornmeal (fine or medium)
  • 2 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1/3 tsp. salt
  • ½ cup butter, softened
  • ¼ cup plus 3 Tbsp. sugar, divided
  • 1 egg yolk
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • ¾ cup cold milk
  • 1 egg white
  • 4-6 stalks of rhubarb

Instructions:

  1. Preheat oven to 400 F. Line an 8″x 8″ pan with parchment paper or grease it well.*
  2. Line a baking sheet with parchment paper and lay the washed rhubarb on top. Sprinkle over 2 Tbsp. of sugar and bake for 5-10 minutes, until the rhubarb is tender.
  3. Remove and let cool.
  4. Reduce oven temperature to 375 F.
  5. In a medium bowl combine the flour, cornmeal, baking powder, baking soda and salt.
  6. In a large bowl beat the butter and gradually add the sugar. Beat in the egg yolk then the molasses and honey or maple syrup.
  7. Mix in the dry ingredients in three additions, alternating with the milk (beginning and ending with the flour mixture.)
  8. Beat the egg white to stiff peaks and fold into the batter.
  9. Scrape into prepared pan and lay the soft rhubarb on top of the batter. Sprinkle over remaining Tbsp. of sugar.
  10. Bake for 20-25 minutes, until golden and the top springs back when lightly touched. Serve warm or room temperature.

*This recipe can be baked as muffins (makes 12)

Nutritional info: Per generous piece. Calories: 194.5, Fat: 11.6 g, Saturated Fat: 7 g, Cholesterol: 50.7 mg, Sodium: 214.9 mg, Carbs: 21.9. Sugar: 17.4 g, Protein: 2 g, Fibre .5 g, Potassium: 176.4 mg, Vitamin A: 115 mg

 

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Healthy Zucchini Brownies a Two-Bite Treat

Chocolate Chip Zucchini Brownies, wholesome brownies, filled with zucchini, flax and chocolate chips.

Make a healthy version of an old-time favourite: Fudgy brownies, filled with zucchini, flax and whole wheat flour.

These are healthy compromise brownies. They’re sweet and fudgy but made healthier with zucchini, ground flax, whole wheat flour and much less sugar than your average brownie recipe. Molasses helps to make them taste more chocolaty and chocolate chips add nuggets of sweet and extra texture to each bite.

Chocolate Chip Zucchini Brownies, wholesome brownies, filled with zucchini, flax and chocolate chips.

Lower in fat but still fudgy:

Baking with vegetables is a good way to add nutrition to your brownies, cookies and muffins, and vegetables help to keep baked goods moist. Zucchini is versatile because it is tender and doesn’t have a lot of flavour on its own. And if you like to count calories, you’ll find these zucchini brownies are filling at just 106 calories each.

Chocolate Chip Zucchini Brownies, wholesome brownies, filled with zucchini, flax and chocolate chips.

Zucchini brownies are easy for kids to bake on their own:

Healthy zucchini brownies have become a school lunchbox treat for the final few weeks of school. With all of us tired of the school lunch routine (and school in general), easy treats like this create a nice diversion. They’re also easy for kids to bake on their own.

You’ll be tempted to bake them longer than 40 minutes. If you want fudgy brownies, stick to the 35-40 minute range. They’ll still be yummy if you bake them for 45 minutes, but they’ll be more cake-like.

This recipe is adapted from an earlier recipe for Zucchini Brownies posted on this website.

Heathy Zucchini Brownies

Makes 36 brownies

Ingredients:

  • ½ cup grapeseed oil or melted butter
  • 1 cup sugar
  • 1 Tbsp. vanilla
  • 1 large egg, room temperature
  • 5 Tbsp. Crosby’s Fancy Molasses
  • 1 cup all-purpose flour
  • 1 cup whole wheat or spelt flour
  • ¼ cup ground flax
  • ½ cup cocoa powder
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 2 cups shredded zucchini, excess liquid squeezed out*
  • ½ cup + 2 Tbsp. chocolate chips

Instructions:

  1. Line a 9”x 9” pan with parchment paper or grease it well.
  2. Whisk together butter, sugar, vanilla and molasses. Add egg and mix well.
  3. In a separate bowl, whisk flours, flax, cocoa powder, baking soda and salt.
  4. Add this mixture to the wet ingredients and mix well.
  5. Fold in the zucchini and ½ a cup of the chocolate chips.
  6. Spread in prepared pan. Sprinkle over remaining 2 Tbsp. of chocolate chips and press them in a bit.
  7. Bake at 350 F for 35 to 40 minutes

*Grate the zucchini on the large-hole side of a box grater. A handful at a time, squeeze out as much liquid as possible.

 

Nutritional info: Per brownie (when made with butter). Calories: 106, Fat: 4 g, Saturated Fat: 2.4 g, Cholesterol: 12.4 mg, Carbs: 15.8 g, Sugar: 9.1 g, Sodium: 109 mg, Fibre: 1.4 g, Protein: 1.8 g, Potassium: 125 mg

 

 

13 Cake Recipes in a Free eBook

13 cake recipes in a free eBook

Our new Cake eBook offers a baker’s dozen of new favourite cake recipes in an easy-to-download eBook.

This new eBook is full of everyday favourites, the sort of recipes that you could whip up on a weeknight but that can also be dressed up for a weekend gathering. None is overly fancy but they’re all delicious in a wholesome sort of way.

The recipes in this eBook show that you don’t always need an occasion to bake a cake. In fact, just baking a cake can be an occasion in itself and an easy way to make an ordinary weeknight meal feel extra special.

From chocolate cake to gingerbread, carrot cake and pound cake, and more, there are enough cake recipes in our free eBook to suit each and every one of your dessert occasions.

13 Cake Recipes in a Free eBook

Chocolate Beet Cake

Low-Carb Chocolate Cake

Gingerbread for a Crowd

Orange Spice Gingerbread

Buttermilk Gingerbread

Oatmeal Brown Sugar Coffee Cake

Whole Orange Molasses Cake

Sweet Cornbread Cake

Rhubarb Upside-Down Cake

Doughnut-Glazed Molasses Pound Cake

Easy Pumpkin Cake

Healthier Carrot Cake

Upside-Down Apple Gingerbread

 

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10 Healthy Side Dishes for Summer

healthy side dishes for summer

Every great barbecue needs side dishes to go with it. Here are 10 healthy favourites.

Funny how I grew up thinking that the May long weekend was the start to summer. It’s funny, because I live in Southern New Brunswick where the average temperature in May is 16 degrees. Regardless of the weather, there was always the dare to get dunked in the river the Victoria Day weekend. But I also recall at least one May long weekend when there were snow flurries.

If you’re planning a barbecue, here are 10 healthy side dishes to go with what ever you plan to put on the grill.

10 Healthy Side Dishes for Summer

Quick Pickled Onions:

Quick pickled onions are mellow and tart with the fresh taste of lime juice and just a hint of savoury sweet from molasses.

sweet pickled onions 4

Molasses Roasted Onions

When cooked for a long time, onions develop a rich, savoury sweetness that complements meats, cheeses and anything spicy. The recipe calls for a little balsamic vinegar (or cider vinegar) which balances the sweet and gives the flavour a bright edge.

Oignons rôtis à la mélasse

Grilled Nectarine Salad

This salad is gorgeous, with a chipotle molasses dressing that has a great sweet-with-heat balance. The nectarines soften when they’re grilled and the sugars caramelize a bit, which makes them irresistible. Both the dressing and the nectarine flavours go beautifully with the fresh, creamy goat cheese that you nestle in beside the fruit.

Salade de nectarines grillées

Strawberry Spinach Salad

Eating this pretty salad will give your the delicious hint of summer that you’re craving.

strawberry-salad-1

Salad with Molasses Vinaigrette

This salad is sprinkled with peppered walnuts and dressed with a vinaigrette filled with fresh herbs.
black papper walnut salad with molasses vinaigrette

Marinated Tomato Salad

I grew up eating this marinated tomato salad at big family parties where the food was laid out on the dining room table and served buffet style. Nestled in among the plates of ham and potato salad this salad was stunningly beautiful and added a welcomed variety to the standard fare.

Tomatoes

Snow Peas & Red Pepper Salad

Leafy salads are great but sometimes it’s nice to have a salad with a bit more crunch and colour, which is just what this salad offers.

Snowpea-1

French Potato Salad (no mayonnaise)

The salad is also loaded with vegetables, so there is more flavour and texture than your regular potato salad. And the dressing isn’t mayonnaise-based so you don’t have the same hot weather storage worries.

French potato salad recipe is made without mayonaise. It's tossed with a mustard vinaigrette instead.

Marinated Broccoli Salad

This salad tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch.

molasses marinated broccoli salad

Wild Rice & Barley Salad

The grains are tossed with an aromatic vinaigrette spiced with coriander, cumin, turmeric and cinnamon, then sprinkled with currants and toasted almonds. The salad is full of flavours and textures that are just right for fish and chicken dishes. But you could also add some cooked lentils and crumbled feta to make it more substantial.

wild rice and barley salad sm

Bonus recipe: My favourite…

Carrot Cabbage Slaw

Carrot cabbage slaw with tangy orange dressing

Every great barbecue needs healthy side dishes to round out the meal. This selection gives enough variety to keep everyone happy.

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Thick and Chewy Oatmeal Raisin Cookies

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

When I was growing up we didn’t often get to bakeries. There was really no need since my mom baked all the time at home. When I headed off to university, home baking was hard to come by. There were often care parcels from home and to fill the gaps in between deliveries I searched out local bakeries that baked cookies that tasted homemade. And I didn’t just go for any sort of cookie.

Because I was buying food on my own dime I became a bit of an expert in cookie value. Chocolate chip cookies tended to be thin and not very filling but oatmeal raisin cookies, when made well, were thick, wholesome and satisfying. They we larger than the other cookies and would tide you over for the afternoon. That’s how my fondness for this sort of cookie grew — out of sheer practicality.

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

From there the humble oatmeal raisin cookie became a staple on camping trips. During a day of hiking or mountain biking, thick and chewy oatmeal raisin cookies provided energy and substance and if they got squashed in your backpack you could always press them into a ball without losing a crumb.

I have several oatmeal raisin cookie recipes that yield thin cookies, but it took a bit to come up with a recipe for the thick and chewy oatmeal raisin cookies I remembered from my university days. This recipe is slightly adapted from the blog Sally’s Baking Addiction.

Baking tips:

  • Chilling the dough is key to keeping the cookies thick while baking.
  • This recipe doubles well and the cookies freeze well.
  • To make these a bit more nutritious, add 1-2 Tbsp. of ground flax to the dough.

Thick and Chewy Oatmeal Raisin Cookies

Makes about 18 cookies

Ingredients:

  • ½ cup butter, softened
  • ½ cup + 1 Tbsp. sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1 cup flour, spooned in
  • ½ tsp. baking soda
  • ¾ tsp. cinnamon
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ cup raisins

Instructions:

  1. In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
  3. Add rolled oats and raisins and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

 

 

Whole Wheat Blueberry Muffins a Wholesome Snack

Whole Wheat Blueberry Muffins: wholesome, quick and taste great smeared with peanut butter.

You can never have too many recipes for blueberry muffins.

I consider muffins the perfect snack food. They’re satisfying, not too sweet and can be filled with all sorts of healthy things. They suit breakfast, a mid morning snack, can be eaten with a slice of cheese at lunch or smeared with peanut butter for an after school snack.

Whole Wheat Blueberry Muffins: wholesome, quick and taste great smeared with peanut butter.

This Whole wheat blueberry muffins recipe is and updated version of an old Crosby’s recipe. I simply swapped in some whole wheat flour and reduced the sugar. You can make these muffins a little richer by using whole milk, although I have always used 1% milk. I almost always make them with frozen blueberries too.

Whole Wheat Blueberry Muffins: wholesome, quick and taste great smeared with peanut butter.

I love to bake muffins for my kids’ lunches but they really prefer to eat muffins as an after school snack, which is fine by me. When they storm into the house starving, these are an easy target. They’re wholesome, quick and taste great smeared with peanut butter.

As you’ll see, this recipe makes about 14 muffins. I use ramekins for the extra batter.

Whole Wheat Blueberry Muffins

Makes 14 muffins

Ingredients:

  • 2 cups all-purpose flour, spooned in
  • 1 cup whole wheat or whole spelt flour, spooned in
  • 3/4 cup white sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 3 large eggs
  • 1 cup milk
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup canola oil or melted butter
  • 2 tsp. vanilla
  • 2 cups blueberries

Instructions:

  1. Preheat oven to 400°F and line muffin tins with papers. (Can use 2 ramekins for the extra batter)
  2. In a medium bowl, whisk together liquid ingredients.
  3. In a large bowl whisk dry ingredients.
  4. Add liquid mixture to dry ingredients and stir gently 2-3 times.
  5. Add the berries and mix just until the flour is moistened. (Batter will be lumpy and will break into coarse globs.)
  6. Pour into muffin cups and fill to the top.
  7. Bake at once until golden brown, about 20 minutes.
  8. Let muffins rest in the pan for about 10 minutes before removing them from the pan to finish cooling.

Lemon Ginger Scones for Spring Mornings

Lemon Ginger Scones: Flavoured with both powdered and candied ginger, and the zest of a lemon. Best enjoyed right out of the oven with a little butter and jam. Any leftovers can be toasted the next day.

No matter the weather, you can bring spring to your kitchen with the foods that you bake.

We awoke to snow this morning. It won’t last but that doesn’t change the wintery feeling it gives you, especially now that the crocus are up.

But spring can be a state of mind and brightly flavoured lemon ginger scones make me think of spring. They FEEL like spring. Flavoured with both powdered and candied ginger, and the zest of a lemon, they’re like a mouthful of sunshine on a weekend morning.

Lemon Ginger Scones: Flavoured with both powdered and candied ginger, and the zest of a lemon. Best enjoyed right out of the oven with a little butter and jam. Any leftovers can be toasted the next day.

Lemon ginger scones are best enjoyed right out of the oven with a little butter and jam. Any leftovers can be toasted the next day.

This is a sweet scone, lovely on its own with a cup of tea. Feel free to increase the amount of candied ginger to ¾ of a cup. The sugar can be reduced to 2 Tbsp.

This is a very slight adaptation of a recipe for Derby Scones from an old cookbook of my mom’s. (It’s the same cookbook with the Oven-Baked Ribs and Gluten-Free Oatmeal Flax Bars.)

Lemon Ginger Scones

Ingredients:

  • 2 ½ cups all-purpose flour
  • ¾ cup whole wheat flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ¼ cup sugar
  • 2 tsp. cream of tartar
  • 1 tsp. ginger
  • ½ cup cold butter
  • ½ cup chopped candied ginger
  • 1 egg, room temperature
  •  2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup milk soured with 1 tsp. of lemon juice
  • Zest of one lemon

Instructions:

  1. Preheat oven to 425 F
  2. In a large bowl whisk the flours, salt, baking soda, sugar, cream of tartar and ginger. Cut in the butter until it’s pea-sized. Stir in the candied ginger.
  3. In a small bowl whisk the egg with the molasses and milk.
  4. Make a well in the dry ingredients and pour in the liquid mixture. Stir with a fork until almost combined.
  5. Scrape onto a lightly floured surface and gently knead a few times until the dough comes together.
  6. Gently roll ½ “ thick and cut into rounds or pat into a circle and cut into wedges.
  7. Bake for 15-20 minutes until lightly browned.

Peanut Butter Easter Eggs a Wholesome Homemade Treat

These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).

These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).

I love when Easter arrives a little later in April.  While the weather can be unpredictable, this year I know my kids won’t be climbing snowbanks in their pajamas for the great Easter egg hunt.

And for the first time ever, they’ll be hunting for homemade peanut butter eggs.

These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).

Peanut Butter Easter Eggs are a wholesome homemade treat.

There will be store bought candy too but I like the idea that something healthy and homemade is still considered a treat.

I have made this recipe with both peanut butter and almond butter. Both were tasty but my kids preferred the peanut butter version. They devoured them all, although my daughter is still requesting a milk chocolate covered version.

These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).

This recipe is slightly adapted from Ambitious Kitchen. The original recipe called for the eggs to be tablespoon sized but my kids found that to be too much of a mouthful of peanut butter.

Peanut Butter Easter Eggs

Makes about 20 eggs

  • 2/3 cup all natural peanut butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1-2 Tbsp. coconut flour
  • 150 g dark chocolate*
  • Sprinkles (optional)
  1. In a medium bowl blend the peanut butter, molasses and coconut flour to create a dough. It should be stiff enough that you can gather it into a ball with your hands.
  2. Using a half tablespoon measure, scoop the dough into the spoon and press it firmly until the edge is flat.  Nudge it out with your thumb, place on a parchment-lined baking sheet, and press one side to create an egg shape.
  3. Set in the freezer for 20 minutes.
  4. While the eggs are chilling, melt the chocolate in a double boiler.
  5. Working quickly, drop one egg at a time into the chocolate. Lift it out with a fork, flat side down, and place back on the cold baking sheet. Immediately sprinkle with decorations. (The chocolate will set quickly.)
  6. Store in the fridge or a cool place.

*You won’t use all of the chocolate but you’ll need the melted chocolate to be deep enough to dip.

Nutritional info:

Per egg. Calories: 87, Fat: 6.4 g, Saturated Fat: 2 g, Cholesterol: .2 mg, Carbs: 5.6 g, Sugar: 2.2 g, Sodium: 1.9 mg, Fibre: 1.7 g, Protein: 2.6 g

Healthier Carrot Cake Recipe for a Crowd

Healthier Carrot Cake for a Crowd is a classic carrot cake recipe that’s lower in fat than the original with less in sugar. Made in a 9"x13" pan. Extra easy.

This healthier carrot cake is a classic carrot cake recipe that’s lower in fat than the original and reduced in sugar too.

Apparently National Carrot Cake Day is in February but I think of carrot cake as a spring dessert, the kind of no-fail recipe you make around Easter. Dressed up with luscious cream cheese frosting it feels a little festive, although it really is a humble cake that is simple to make.

Healthier Carrot Cake for a Crowd is a classic carrot cake recipe that’s lower in fat than the original with less in sugar. Made in a 9"x13" pan. Extra easy.

Healthier Carrot Cake is a moist cake, made with less oil than most carrot cakes so isn’t greasy. Plus it doesn’t have pineapple in it so the crumb never feels wet. And it has just the right amount of cream cheese icing.

It’s an old Crosby’s recipe that I adapted slightly — reducing the sugar a bit and baking it in a 9”x13” pan instead of as a layer cake. And I cut the frosting recipe in half, which gives just the right amount to spread a swirling layer over the top of the cake.

Healthier Carrot Cake for a Crowd is a classic carrot cake recipe that’s lower in fat than the original with less in sugar. Made in a 9"x13" pan. Extra easy.

This is the perfect cake for an Easter crowd. It stays moist so you can make it a few days ahead and frost it on the day you plan to serve it. (You can make the frosting ahead too and leave it in the fridge until you’re ready.) Even better, a 9”x 13” cake is easy to serve and the cake can be cut into as many as 20 pieces.

Healthier carrot cake recipe

If you want to go even lower in fat try our recipe for Carrot Cake Muffins with Cream Cheese Icing. Or, make our Carrot Cake Whoopie Pies.

Healthier Carrot Cake for a Crowd

Serves 15-20

Ingredients:

  • 2 cups flour (can use half whole wheat)
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp. salt
  • ¾ cup vegetable oil
  • ¼ cup Crosby’s Fancy Molasses
  • 1 ¼ cups sugar
  • 4 large eggs
  • 1 tsp. vanilla
  • ½ cup chopped walnuts
  • 3 cups packed grated carrots (about 4 large carrots)

Icing

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla

Instructions:

  1. Preheat oven to 325°F.
  2. Line a 9”x13” pan with parchment paper
  3. In a medium bowl whisk the flour, baking soda, cinnamon and salt.
  4. In a large bowl whisk the oil with the molasses and sugar. Whisk in the eggs, one at a time, then vanilla.
  5. Stir dry ingredients into egg mixture.
  6. Fold in carrots and walnut and mix until combined.
  7. Scrape into prepared pan and spread evenly.
  8. Bake 50-55 minutes until a tester comes out clean or with just a few moist crumbs attached.
  9. Let cool completely before icing.

Icing:

  1. Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  2. Spread on cool cake.

 

Calorie count based on the cake being cut into 18 pieces. Nutritional count includes frosting.

Nutritional info: Per slice. Calories: 341, Fat: 17.6 g, Saturated Fat: 4.2g, Cholesterol: 56.8 mg, Carbs: 42.8 g, Sugar: 30.8 g, Sodium: 240.4 mg, Fibre: 1.5 g, Protein: 4.3 g, Potassium: 184 mg, Calcium: 35.6 g

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