Spicy Peanut Sauce is Quick, Tasty & Versatile

Servings: 4-6 serving(s)

Prep time: 10 minutes

Total time: 15 minutes

Cooking time: 5 minutes

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Make your favourite vegetables more interesting with a homemade spicy peanut sauce. A little spicy and a little sweet, the sauce is great as a drizzle and as a dip.

  • Try this (not too) spicy peanut sauce. Quick to mix up, tasty and versatile, this multi-purpose sauce is your ticket to healthier eating.
    Spicy Peanut Sauce is Quick, Tasty & Versatile

Looking for easy ways to get your kids to eat more veggies? Try this (not too) spicy peanut sauce. Quick to mix up, tasty and versatile, this multi-purpose sauce is your ticket to healthier eating.

Make it as spicy as you want and adjust the consistency depending on how you want to use it: Make it thinner if you’d like to toss it with rice noodles or use it as a dressing. Make a thicker version to use as a dip for vegetables or grilled meat or fish. (Drizzle it over Turkey Meat Balls, add it to Pad Thai.)

I use a massaman curry paste for this recipe because I love the flavour profile, but any red curry paste will do.

Adapted from the great blog Closet Cooking.

Spicy Peanut Sauce Recipe

Ingredients:

  • 1 Tbsp. oil
  • 1 Tbsp. red curry paste
  • 1/4 cup peanut butter*
  • 1/2 cup coconut milk (canned)
  • ½ – 1 Tbsp. fish sauce**
  • 2 Tbsp. lime juice
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. chili sauce such as sriracha or sambal oelek (or to taste)

Instructions:

  1. In a medium pot, warm the oil over medium heat until it shimmers. Add the curry paste and saute until fragrant (about 1 min.).
  2. Stir in the peanut butter, coconut milk, fish sauce, lime juice, molasses and chili sauce.
  3. Simmer 2-3 minutes, until thickened. (Add 2-3 additional Tbsp. of coconut milk if you’d like the sauce to be more pourable.)

Use as a sauce for vegetables and grilled meat or enjoy as a dipping sauce.
*I use natural peanut butter.

** Substitute soy sauce or tamari for a vegetarian version.

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Wholesome Banana Bran Muffins are Refined Sugar Free

Servings: 16 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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These wholesome banana bran muffins are sweetened with molasses and mashed banana. They’re moist, beautifully textured and filled with healthy ingredients.

Wholesome banana bran muffins are refined sugar free

Banana Bran Muffins are one of my favourite mid-morning snacks.

This is one of those recipes that can be a good stand-in for breakfast if you’re on the go. The muffins are filled with healthy ingredients and contain lots of fiber so help you feel full longer.

Don’t flinch at the raisins. In this recipe half of the raisins are blended into the batter to help to sweeten the muffins and provide extra moisture. I use Thompson raisins and soften them slightly with water (see method) to help with the texture.

Wholesome banana bran muffins are refined sugar free

I like to garnish my muffins with thin slices of banana. I just lay the slice on top of each muffin before they go in the oven. It makes the muffins look nice but is only a good option if the muffins are to be consumed within a day.

Do you prefer gluten-free banana muffins? Try our recipe for GF Banana Flax Muffins.

This recipe is adapted from the always excellent recipe blog, The Cafe Sucre Farine.

Banana Bran Muffins

Makes about 16 muffins

Ingredients:

  • 1 cup raisins (Thompson)
  • 2 tsp. water
  • 1 ½ cups wheat bran (natural bran)
  • ½ cup old fashioned rolled oats (not instant)
  • ¾ cup flour, spooned in
  • ¾ cup whole wheat flour, spooned in
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup mashed ripe bananas (about 1 ½ bananas)
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup Greek yogurt (plain)
  • ½ cup milk
  • ¼ cup oil (grape seed, canola or olive)
  • 2 large eggs, room temperature

Instructions:

  1. Preheat the oven to 400˚F. Line muffin cups with papers or grease them well.
  2. In a medium pot combine the raisins with 2 tsp. of water. Cook over medium heat until warmed. Remove from heat. (Raisins can also we warmed in a microwave.)
  3. In a large bowl combine the wheat bran, oatmeal, flours, cinnamon, baking powder, baking soda and salt.  Add ½ cup of the raisins and stir until well combined.
  4. In a blender or food processor combine the remaining ½ cup of raisins, banana, molasses, yogurt, milk, oil and eggs. Whir for about 30 seconds.
  5. Pour in the wet ingredients into the dry and stir just until combined.
  6. Spoon batter into prepared pan.
  7. Bake for 10 minutes. Reduce temperature to 350˚F and bake for another 10 minutes or until muffins are set.
  8. Allow to cool in pan for 10 minutes then remove to a wire rack to cool completely.

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11 Best Rhubarb Recipes To Try Before Summer

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Tart and tangy rhubarb is easy to incorporate into wholesome baked goods. We’re sharing our best rhubarb recipes so you can enjoy the fresh taste of spring while you wait for summer fruit to arrive. 

11 best rhubarb recipes

A chilly spring in New Brunswick means that rhubarb season is just getting underway. In fact, I plan to buy my first armload of rhubarb tomorrow morning at our local farmers market. Much of it will go into the freezer for compote (stewed rhubarb) and crisps through the fall and winter but I have a few standard recipes that I like to make when the rhubarb is fresh.

Here are a few tips for baking with rhubarb. (Be sure to add your tips to the comments below.)

Rhubarb Muffins work best with fresh rhubarb and the firm stalks of fresh rhubarb hold their shape well for Rhubarb Upside-Down Cake , Rhubarb Cornbread Cake and Roasted Rhubarb Gingerbread.

Frozen rhubarb is very forgiving when you make compote and is a good companion for other fruit, including strawberries and apples. Frozen rhubarb works well in Rhubarb Crisp too since you don’t need to worry about the stalks holding their shape.

Pick your favourite(s) from our list of 11 best rhubarb recipes below, including a unique Rhubarb Barbecue Sauce.

Best Rhubarb Recipes

Rhubarb Cornbread

Rhubarb Upside-Down Cake

Rhubarb Compote with Molasses Kiss Yogurt

Streusel Top Rhubarb Muffins

Strawberry Rhubarb Pudding Cake

Ginger Cardamom Rhubarb Crisp

Rhubarb Barbecue Sauce

Roasted Rhubarb Gingerbread

Rhubarb Apple Pie

Rhubarb Pie

 

Bonus recipes:

Rhubarb Juice

Mom’s Rhubarb Custard Pie

Easy Baked Rhubarb

 

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Easy Homemade Ketchup Recipe is Ready in 10 Minutes

Servings: 6 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Easy homemade ketchup recipe is ready in 10 minutes

Have you ever dunked a french fry in regular ketchup and thought “This can be improved upon”?

A couple of weeks ago my family and I grabbed lunch at a seaside diner when we were on a little weekend road trip, and as I helped my daughter finish her fries I got to thinking about the ketchup. I decided that my kind of ketchup is something a little more flavourful and more wholesome than the standard grocery store variety.

It’s easier than you think to make homemade ketchup. Using just a few ingredients that you may already have in your cupboard, this flavourful recipe can be on the table in about 10 minutes.

This simple recipe for easy homemade ketchup is an excellent stand in for all of your ketchup needs. I have served it with Spicy Molasses-Roasted Sweet Potatoes and I have a batch in the fridge waiting for burger season.

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

Would you prefer a refined sugar-free version? Replace the 1 Tbsp. of brown sugar with honey, maple syrup or date paste.

This recipe is adapted from Chatelaine magazine. (Always well tested, Chatelaine recipes are fail-proof keepers.)

Easy Homemade Ketchup

Ingredients:

  • ½ Tbsp. olive oil
  • 1 clove garlic or 1/2 tsp. garlic powder
  • ¼ cup grated onion
  • ½ tsp. chili powder
  • Pinch allspice
  • 1 156-ml can tomato paste
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/3 cup apple cider vinegar
  • 1 Tbsp. brown sugar
  • 1 tsp. Worcestershire sauce (look for GF if necessary)
  • 1 tsp. Dijon mustard
  • 1/4 tsp. cayenne pepper (optional)
  • 1/8 tsp. salt

Instructions:

  1. Warm a medium pot over medium heat and add the oil. When it’s shimmering add the onion and fresh garlic (if using).
  2. Saute for 2-3 minutes then whisk in remaining ingredients.
  3. Let simmer 5-10 minutes.

Ketchup will last in the fridge for up to a month.

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Gluten-Free Banana Flax Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Bananas, applesauce and molasses help to keep these gluten-free banana flax muffins moist and not crumbly. 

I don’t do a tonne of gluten-free baking but I have been chipping away at these sorts of recipes over the past few year. Through trial and error I have learned a lot – mostly from readers who have chimed in with terrific advice each time I post something new.

Through my experimenting I have learned that with gluten-free baking, fruit puree is your friend. It helps to keep gluten-free baked goods moist and tender. Molasses has the same effect so I have had great success with my gluten-free baked goods that combine the two.

My preferred GF flour blend is a homemade version from a cookbook called The Allergen-Free Baker’s Handbook by Cybele Pascal :

Gluten-free flour blend:

4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container.

This blend lasts well when stored in a dry cupboard.

This recipe for gluten-free banana flax muffins is an adaptation of my favourite recipe for whole wheat banana flax muffins.

 Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Gluten-Free Banana Flax Muffins Recipe

Makes 12 muffins

Ingredients:

  • 3 ripe bananas
  • 2/3 cup sugar*
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 1/4 cup grape seed oil or canola
  • ½ cup unsweetened apple sauce
  • 2 cups all-purpose gluten-free flour (spooned in)
  • 1.5 tsp. baking soda
  • ½ tsp xanthan gum
  • ½ tsp. salt
  • 2 Tbsp. ground flax seed
  • 3 Tbsp. milk
  • 1 Tbsp. vanilla (this is not a typo!)

*Can reduce sugar to 1/3 cup.

Instructions:

  1. Preheat oven to 325 F and prepare muffin pans.
  2. Mash bananas with sugar. Whisk in egg then molasses, oil and apple sauce.
  3. In a separate bowl whisk flour with baking soda, xanthan gum, salt and ground flax.
  4. Add dry ingredients to banana mixture and mix gently until almost combined.
  5. Stir in milk and vanilla.
  6. Spoon into prepared muffin tins.
  7. Bake for 20-25 minutes

Nutritional info per serving (per muffin):

Calories: 230

Fat: 6.3 g

Saturated Fat: .7 g

Cholesterol: 16.2 mg

Sodium: 180 mg

Carbs: 40 (mostly from the bananas)

Sugar: 9.3 g

Protein: 4.6 g

Fibre 2.6 g

Potassium: 261.8 mg

Calcium: 65.2 mg

Folate: 82.7 DFE

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5-Minute Blender Chocolate Pots are Deliciously Simple

Servings: 6 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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5-minute blender chocolate pots are similar to a pudding only denser. They have a rich, intense chocolate flavour and a creamy texture.

5-minute blender chocolate pots are similar to a chocolate pudding only denser. They have a rich, intense chocolate flavour and a creamy texture.

I grew up in a home where dessert was on the menu every night. We ate a lot of puddings and custards and to this day I have a weakness for creamy chocolate and butterscotch desserts. I’m sure it was memories from my childhood that drew me to this recipe for blender chocolate pots. Similar to a pudding only denser, these chocolate pots have a rich, intense chocolate flavour and a creamy texture.

This recipe is super easy and really does just take five minutes to prepare. It can be eaten right off the bat as well (no need to let it set in the fridge, if you don’t want).

5-minute blender chocolate pots are similar to a pudding only denser. They have a rich, intense chocolate flavour and a creamy texture.

Adding a little molasses to chocolate desserts helps to intensify the chocolate flavour. This is a very rich dessert so a little goes a long way. Serve with crispy cookies or biscuits alongside.

Tips:

  • You can make this recipe with bittersweet chocolate chips. If you don’t have a kitchen scale to weigh the chips, 6 oz is a scant cup of chocolate chips.
  • The mixture is also delicious poured into mini pre-baked tart shells.
  • You can also pour the mixture into a lined loaf pan (small). Once the mixture has set it can be sliced and served in slabs with whipped cream and raspberries.

The recipe is an adaptation of a recipe from The Café Sucre Farine, a terrific blog filled with wonderful, well-tested recipes. I often find inspiration on their site and I bet you will too.

5-Minute Blender Chocolate Pots Recipe

This recipe is made in the blender. Everything but the cream is first chopped in the blender and then hot cream is added to that mixture. The cream cooks the egg and melts the chocolate. Voila!

Ingredients:

  • 6 ounces dark chocolate (70%)
  • 1 Tbsp. sugar
  • ½ Tbsp. Crosby’s fancy molasses
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • a pinch of sea salt
  • ¾ cup heavy cream (whipping cream)
  • Cocoa powder for garnish

Instructions:

  1. Place 6 small ramekins or cups in a 9”x 13” pan. (This will make it easier to put them all in the fridge.)
  2. Combine chocolate, sugar, molasses, egg, vanilla and sea salt in a blender or food processor. Pulse a few times to chop.
  3. Pour cream into a medium pot and bring to a boil over medium heat.
  4. Remove cream from heat.
  5. Turn blender on low and pour in hot cream, while the machine is running (using a funnel, if necessary).
  6. Cover tightly and blend on high until mixture is smooth and silky.
  7. Pour into cups and chill for an hour.
  8. Remove from fridge at least 30 min before serving, sprinkled with a little cocoa powder.

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Maple Molasses Blueberry Oatmeal Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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If you like old fashioned porridge you’ll love these muffins.

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. And they’re refined sugar-free — sweetened only with molasses and maple syrup.

While I enjoy them at breakfast, or mid-morning, my son has been eating them as an afternoon snack. They’re a good stand in for dessert too if you’re in the mood for something that isn’t too sweet.

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Molasses and maple syrup are a great pairing in recipes. Using half molasses means that you’ll need to use less maple syrup, saving some money, and the maple-molasses blend tastes more like a dark, late season maple syrup, the grade that’s much more flavourful.

The recipe is inspired by a recipe in the terrific cookbook, Real Sweet by Shauna Server.

 

Maple Molasses Blueberry Oatmeal Muffins Recipe

Makes 1 dozen muffins

Ingredients:

  • ¾ cup milk
  • ½ cup plain yogurt
  • ¼ cup pure maple syrup
  • ¼ cup Crosby’s Fancy Molasses
  • 5 Tbsp. grape seed oil (or canola)
  • 1 large egg, room temp
  • 1 tsp. vanilla
  • 1 ½ cups rolled oats (not instant)
  • 1 cup + 2 Tbsp. whole wheat flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/4 tsp. salt
  • ½ tsp. powdered ginger
  • ¾ cups blueberries (frozen or fresh)

Instructions:

  1. Preheat the oven to 425 F and prepare muffin pan (grease muffin cups or line with papers).
  2. In a medium bowl whisk together the wet ingredients.
  3. In a large bowl whisk the dry ingredients. Add the blueberries and stir to coat.
  4. Make a well in the dry ingredients and pour over the wet mixture. Stir gently until almost combined.
  5. Spoon into prepared pan and sprinkle over a few rolled oats.
  6. Place in oven and immediately reduce the oven temperature to 400 F.
  7. Bake for 15-20 min

Nutritional info: Per muffin:

Calories: 196.6, Fat: 7.4 g, Saturated Fat: .9 g, Cholesterol: 16.3 mg, Sodium: 180 mg, Carbs: 28.2, Sugar: 9.3 g, Protein: 4.6 g, Fibre 2.6 g, Potassium: 229.7 mg, Calcium: 65.2 mg

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Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

3 Healthy & Wholesome Chocolate Dipped Easter Treat Recipes

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Making healthy homemade Easter treats is easier than you think. These 3 healthy & wholesome Easter treat recipes are simple to make and a fun way to bring your kids into the kitchen.

These 3 healthy & wholesome chocolate dipped Easter treat recipes are simple to make and a fun way to bring your kids into the kitchen.The only homemade Easter treats I ever used to make were hot cross buns and my mom’s Easter Bunny Cake. The idea of making chocolate-dipped Easter eggs and other candy-type treats never crossed my mind since I have never been much of a candy maker. But I do love wholesome treats and when it comes to making sweets for my kids I like to stuff at least some nutrition into to them.

If you’re not a candy maker either, I think you’ll love these healthy and wholesome chocolate dipped Easter treat recipes. They aren’t fiddly to make, taste great and are loads of fun to make with kids.

Chocolate Dipped Easter Treat Recipes

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). The recipe works well with almond butter too.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). Chocolate dipped Easter treat recipes

Chewy Coconut Macaroons

They’re easy to make, low cal, low carb and delicious. These macaroons can also be made gluten-free (the recipe contains a little bit of flour). Just 113 calories per cookie.

Chewy Coconut Macroons are easy to make, low cal and low carb.

Naturally Sweetened Coconut Mounds

Sometimes all you need is a little nibble of something sweet to satisfy a craving. These Coconut Mounds are really part energy bar, part chocolate bar, so let you give into your sweet tooth without feeling like you have been eating junk.

Wholesome snacks: naturally sweetened coconut mounds

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Multi-Seed Peanut Butter Energy Bars

Servings: 20 bars serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Multi-Seed Peanut Butter Energy Bars

Peanut Butter Energy Bars – a wholesome snack that hits the spot when you need a boost on an active day. Filled with oats and sunflower, flax & sesame seeds

These are like old fashioned granola bars. They’re sweet like cookies and loaded with healthy ingredients. They’re the kind of energy bars that you want to pack for a day on the ski hill, which is where we enjoyed them.

I made the energy bars for our March Break trip to Quebec City, which included a day of downhill skiing. When we came in off the hill at lunchtime and the end of the day these energy bars were the first thing my son and I went for. Filling and satisfying, they hit the spot.

Multi-Seed Peanut Butter Energy Bars

If you like to spend active days in the outdoors energy-filled snacks help keep you going.   

They also make a great after school snack and can be made with sunflower seed butter if you want to make them school-friendly.

These are very filling — one is enough!

This recipe for Multi Seed Energy Bars is a slight adaptation of a recipe from the wonderful cookbook, Whitewater Cooks, Pure, Simple & Real

 

Multi Seed Peanut Butter Energy Bars Recipe

Makes at least 20 bars

Ingredients:

  • ½ cup butter, room temperature
  • ¾ cup peanut butter
  • ½ Tbsp. vanilla
  • 2/3 cup brown sugar
  • ¼ cup honey
  • ¼ cup Crosby’s Fancy Molasses
  • 3 cups rolled oats
  • ¼ cup ground flax
  • ½ cup coconut, toasted
  • ½ cup sunflower seeds, toasted
  • ½ cup sesame seeds, toasted
  • ½ cup chocolate chips
  • ½ cup raisins or dried cranberries

Instructions:

  1. Preheat oven to 350 F and line a 9”x 9” metal pan with parchment paper.
  2. In a large bowl cream butter, peanut butter, brown sugar and vanilla. Beat in molasses and honey.
  3. Using a wooden spoon, mix in remaining ingredients.
  4. Press into prepared pan, pressing down firmly.
  5. Bake at 350 F for 35-40 minutes, until golden.
  6. Cool in pan and cut when still slightly warm.

Tip: To speed up the toasting process, sprinkle the sunflower and sesame seeds on a cookie sheet and place in the oven while it preheats. Toast for about five minutes then add the coconut. Toast for another 4-5 minutes.

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Spicy Molasses Roasted Sweet Potatoes will Make You Want to Eat More Vegetables

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables.  

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

Have you been trying hard to eat more sweet potatoes?

Sweet potatoes are always on lists that feature extra healthy vegetables. And for anyone who follows a paleo diet sweet potatoes are in regular meal rotation.  I love the idea of eating them with supper but a plain baked sweet potato a bit too sweet for me, and I can’t get my kids to eat them either so I’m much better at baking with sweet potatoes than I am preparing them as a side dish.

But you’ll soon see that this recipe for spicy molasses roasted sweet potatoes changes all of that. With just a bit of prep sweet potatoes can be transformed into easy finger food, or a side dish that goes with all sorts of main dish meals.

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

To prepare this easy dish, the sweet potatoes are cut into wedges and then tossed with a brightly flavoured marinade. It’s the marinade that makes the dish for me — it has some tang from the vinegar and bite from the mustard and hot sauce, which balance the sweet of the potatoes.

  • Molasses roasted sweet potatoes:
    This simple recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The tangy marinade is flavoured with cider vinegar, mustard, hot sauce and molasses.

The recipe came from a dear friend of my mom’s, Iona, who passed away recently. Iona gave me a great little stash of recipe that include molasses and this is the first among them that I have tried.

Spicy molasses roasted sweet potatoes make a great side dish for any hearty fare, from burgers to chili to our popular recipe for Mexican molasses-lime grilled chicken.

 Spicy Molasses Roasted Sweet Potatoes

Ingredients:

  • 2 Tbsp. olive oil
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. Cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. kosher salt
  • 1 tsp. hot sauce
  • 3 sweet potatoes, scrubbed, skin left on

Instructions:

  1. Preheat oven to 425 F and line a baking sheet with parchment paper
  2. Cut sweet potatoes into 8 wedges each.
  3. In a large bowl whisk together the first 6 ingredients.
  4. Add the sweet potato wedges to the bowl and toss to coat.
  5. Place wedges on prepared cookie sheet in a single layer.
  6. Roast 20-25 minutes until tender and nicely browned, flipping halfway through.
  7. Serve hot with ketchup

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The Best (refined) Sugar-Free Banana Cake You’ll Ever Eat

Servings: 9-12 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Refined sugar free banana cake is moist, delicious and not too sweet. And it is frosted with cream cheese icing that’s sweetened only with honey and molasses.

 

Refined sugar free banana cake is moist, delicious and not too sweet.. Frosted with cream cheese icing that's sweetened only with honey and molasses.

After school snacks are a must in our house. My kids aren’t big lunch eaters so when they come in the door at the end of the day they’re starving. They’ll plow through a box of cereal or half a loaf of bread, and a whole stack of clementines, before I can finish a cup of tea.

This refined sugar free banana cake is a true snacking cake. In fact, it’s a bit like a muffin in terms of the ingredients. The cake is lightly sweetened with molasses and honey (and the mashed banana) and is low in fat. The texture remains moist, even though there is only 1/3 cup of oil in the recipe.

  • Refined sugar free banana cake is moist, delicious and not too sweet.. Frosted with cream cheese icing that's sweetened only with honey and molasses.

The frosting is optional but very tangy and tasty. Lightly sweetened with molasses and honey it works as well as a sweet spread as it does a frosting.

Refined sugar free banana cake can really do double duty — serve it plain as a snack cake or frost it with naturally sweetened cream cheese icing to dress it up a bit.

The recipe is adapted from the blog Cookie & Kate.

Refined Sugar-Free Banana Cake Recipe

Ingredients:

  • ⅓ cup grapeseed oil or melted butter
  • ⅓ cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • 2 large eggs
  • 1 cup mashed ripe bananas (2-3)
  • 2 tsp. vanilla extract
  • ¼ cup milk
  • 1 cup whole wheat or spelt flour
  • ¾ cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon

Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. Honey
  • 1 tsp. vanilla

Instructions:

  1. Preheat the oven to 350 F and line a 9” square baking pan with parchment paper.
  2. In a large bowl beat together the oil, molasses and honey. Beat in the eggs one at a time then the vanilla, banana and milk.
  3. In a medium bowl whisk together the dry ingredients.
  4. Using a wooden spoon, stir dry ingredients into the wet mixture, stirring just until combined.
  5. Scrape batter into the prepared pan and bake for 30-35 minutes, until a tester comes out with just a few moist crumbs attached.
  6. Set on a rack to cool for 10 minutes then lift the cake from the pan by grabbing hold of the parchment paper edges.

Cream Cheese Frosting

Beat together the cream cheese and butter. Beat in the molasses and honey, then the vanilla. Spread over the cake.

(Frosting can be chilled for a few minutes if it becomes too soft.)

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Decadent Double Chocolate Skillet Brownies

Servings: 12-16 serving(s)

Prep time: 20 minutes

Total time: 1 hours

Cooking time: 40 minutes

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A pie-sized slice of double chocolate skillet brownies served with ice cream is a decadent dessert that’s just right for a special occasion.

Decadent double chocolate skillet brownies

Baking the brownies in a skillet makes for a very charming presentation. You can bring the pan right to the table and slice the brownies as you would a pie.

Celebrate Valentine’s Day family-style.

We always  celebrate Valentine’s Day as a family. I usually make one of our favourite meals and some sort of special dessert that suits the occasion and isn’t too complicated, especially when the celebration falls mid week. And I choose a dessert that is kid-friendly since dessert is the soul of the celebration for them. Double chocolate skillet brownies is definitely a kid-friendly recipe.

Decadent double chocolate skillet brownies

No skillet? No worries.

If you don’t have a 10″ skillet you can bake the brownies in a regular 9″x 9″ pan (they’ll take longer to bake). You can also bake the brownies in an 8″ skillet and put the extra batter (about a cup worth) into mini muffin tins. You’ll need to adjust the baking times accordingly.

This recipe can feed a crowd. Because they’re so rich a little brownie goes a long way. If you’re using a 10-inch skillet you can serve up to 16. Be prepared for messy slices.

This recipe is a slight adaptation of a recipe from the new cookbook, Eat Delicious, by the New Brunswick author, Dennis the Prescott. This is a gorgeous cookbook filled with do-able recipes and incredible photographs.

Dennis the Prescott - Eat Delicious cookbook

 

Double Chocolate Skillet Brownies Recipe

Serves 12-16

Ingredients:

  • 10 oz bittersweet chocolate (about 280 g)
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 cup cocoa powder (unsweetened)
  • 3/4 cup flour
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat the oven to 350 F and butter a 10″ cast iron skillet or oven-safe pan.
  2. Melt bittersweet chocolate and butter in a double boiler (or in a heat-proof bowl set over a simmering pot of water – taking care not to let the bowl touch the water or the chocolate will scorch & seize)
  3. When the chocolate is melted stir to combine and scrape mixture into a large bowl.
  4. Whisk in the sugar and then the eggs, one at a time.
  5. Whisk in the molasses and vanilla.
  6. Add the salt, baking powder, cocoa and flour and stir to combine.
  7. Stir in the walnuts.
  8. Scrape into prepared pan and bake 35-40 minutes, until a tester comes out almost clean.

Serve warm or at room temperature, with ice cream and sprinkles.

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Seven Healthy Pancake Recipes for Pancake Tuesday

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Seven healthy pancake recipes for pancake Tuesday

May be you can tell from the number of pancake recipes on this website that I love pancakes, and healthy pancake recipes in particular. In fact, I made a double batch of our family favourite recipe (Old Black Witch’s Blueberry Pancakes) on the weekend for my daughter and her friends. The leftovers went into the fridge and we ate them for breakfast again today.

Although we have pancakes often enough for breakfast, they’re still a treat if we eat them for supper. That’s why we all delight in Pancake Tuesday. Shrove Tuesday is one of the few days of the year that we have pancakes at suppertime and I suppose that’s why we always look forward to it.

  • Easy pumpkin molasses pancakes are healthy and delicious.
    Easy pumpkin molasses pancakes make a healthy breakfast

Make your pancakes healthier

Plain pancakes with regular white flour don’t offer the body a whole lot of sustenance but the options for adding nutrition (and extra flavour) to your pancakes are limitless. As my kids can attest, I’m known for stuffing my pancakes with everything from chia, flax meal and wheat germ to barley flour, vegetables, yogurt and more.

Whatever the season and whatever you’re craving, there is a healthy pancake recipe to suit everyone.

Seven Healthy Pancake Recipes:

Family Favourite Blueberry Pancakes

Buckwheat Flapjacks with Molasses Maple Syrup

Cornmeal Blueberry Pancakes

Banana Oat Pancakes

Whole Wheat Zucchini Pancakes

Pumpkin Pancakes

Oatmeal Apple Pancakes

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Three Quick Chili Recipes for Warming Weekend Meals

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Three quick chili recipes

In the thick of winter, hearty, warming meals that stick to your ribs are just what the doctor called for.

Snowy weekends and slushy afternoons are best treated with a good dose of sweet and spicy chili.  This is hunker down food, and it also hits the spot after a day spent out in the cold.

Quick & easy meal ideas.

While I know that chili can benefit from a day spent simmering on the stove, a flavourful pot of chili can be made in less than an hour. And chili is one of those dishes that can be made with pantry staples so doesn’t require a load of planning.

  • Black bean turkey chili combines some sweet with heat.
    Black bean turkey chili, a hearty, healthy chili recipe that’s quick to prepare.

With these three chili recipes – a vegetarian black bean chili, chili on a bun (also known as Sloppy Joes) and black bean turkey chili – you’ll see that there is a chili recipe to please everyone at your table. I have also included a recipe for sweet potato wedges, a vegetable side dish that suits chili more than any other vegetable.

Three Chili Recipes:

Mom’s Black Bean Turkey Chili: Hearty and filling with a combination of beans & turkey. Also, turkey is a healthier substitute for ground beef. (If you prefer ground beef in your chili simply substitute it for the ground turkey.) Ground chicken works in this recipe too.

Vegetarian Black Bean Chili: A meatless dish that’s as satisfying as a traditional chili recipe. I prefer black beans in this recipe because they’re smaller than kidney beans. You can load this recipe up with vegetables too.

Turkey Sloppy Joes (Chili on a bun): A good change of pace when my kids are tired of eating supper out of a bowl. You can serve the mixture on baked sweet potatoes if the bun base doesn’t appeal to you.

Sweet Potato Wedges: Every bowl of chili could use an extra side of vegetables. This recipe for sweet potato wedges suits chili well, and is tasty on its own too.

 

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Thick & Creamy Cashew Coffee Recipe is a Non-Dairy Treat

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Thick & creamy cashew coffee recipe is a non-dairy treat

This non-dairy treat can be whipped up in a high-speed blender. Made with raw cashews and non-dairy milk it’s filling & nutritious.

On chilly winter days a hot drink can feel like a hug.

There is something extra comforting about a hot drink with substance, a drink that’s thick and warming but a little nourishing too.

That’s what I love about this cashew coffee recipe. The cashews help to make this drink extra creamy, they provide a lot of nutrition and they make the drink filling so it can tide you over.

As well, the flavours of strong coffee and molasses are perfect together. And molasses adds just the right amount of sweet.

Thick & creamy cashew coffee recipe is a non-dairy treat

If you’d like a calorie-reduced version of cashew coffee, use just two tablespoons of cashews (instead of the 1/4 cup called for) and choose a lower fat milk. It won’t be as thick and creamy but it will still be satisfying.

Tip: If you soak your cashews overnight they’ll blend in more easily.

Also, this recipe works best using a high-powered blender. I have made it using a standard blender but only half of the cashews blended into the milk.

Cashew coffee with molasses was inspired by a recipe on the wonderful blog Pinch of Yum.

Cashew Coffee Recipe

Makes 1 serving

Ingredients:

  • ¼ cup raw cashews
  • ½ Tbsp Crosby’s Fancy Molasses
  • ½ cup fresh espresso or strong coffee
  • ½ cup milk, simmered (can use canned coconut, almond or regular milk)
  • Cinnamon to garnish

Instructions:

  1. Place cashews, molasses and coffee in a high-speed blender.
  2. Beginning on low speed, whirr until smooth. Add hot milk and whirr again.
  3. Pour into a cup and sprinkle over cinnamon.

 

Nutritional info: Per serving.

  • Calories: 270.5,
  • Fat: 16.7 g,
  • Saturated Fat: 3.4 g,
  • Cholesterol: 9.8 mg,
  • Carbs: 24.1 g,
  • Sugar: 13.8 g,
  • Protein: 10.1,
  • Fibre 1 g,
  • Potassium: 593.5 mg,
  • Calcium: 181.8 mg

(If you’d like a calorie reduced version, use 2 Tbsp. of cashews and low fat milk.)

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Gluten-Free Sweet Potato Brownies with Rich Chocolate Frosting

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Sweet potato brownies are gluten free, refined sugar free and paleo.

Sweet potato brownies are surprisingly rich and filling brownies made without refined sugar. They’re gluten-free, paleo and delicious.

There is a great country market not too far from where I live that has become known for its sweet potato brownies. Kredl’s sweet potato brownies are thick (about 2 1/2″ high), not too sweet and very filling. I tried them once, loved them, so set about figuring out how to make my own.

The version I settled on is made with ground almonds rather than a gluten-free flour mix and they’re made without refined sugar. These sweet potato brownies are about half as thick as the Kredl’s version and I frost them with a silky frosting made with dates, cocoa and water. I cut them into bit-sized squares so they’re just right for snacking.

Even though sweet potatoes are very sweet, these brownies are not. There is no mistaking that they’re brownies, but no one will be fooled into thinking that they’re just another version of a sweet, buttery, classic brownie. This is a healthy version and tastes that way.

*To make the sweet potato puree: Poke the potatoes with a fork, place them in a baking pan and roast at 350 F for 30-45 min, or until soft. Remove skin and puree. Another option is to peel the potatoes, slice into 1″ rounds and steam until soft, then puree.

This recipe has been adapted from the blog Paleo Hacks

Sweet Potato Brownies Recipe with Rich Chocolate Frosting

Refined sugar-free, gluten-free and Paleo

Makes 24 brownies

Ingredients:

  • 3 large eggs, room temperature
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. real maple syrup or honey
  • 1 tsp. pure vanilla
  • ½ cup melted coconut oil
  • ¾ cup + 2 Tbsp. almond meal (almond flour)
  • 1/3 cup cocoa powder
  • 1 tsp. baking powder
  • 1 cup cooked sweet potato puree (about 2 small sweet potatoes)*

Frosting:

  • 1/2 cup pitted dates
  • 3 Tbsp. cocoa powder
  • 2 Tbsp. melted coconut oil
  • 5-6 Tbsp. water

Instructions:

  1. Preheat the oven to 350°F. Line an 8”x 8” metal baking pan with parchment paper.
  2. In a large bowl whisk together the eggs then add the molasses and maple syrup (or honey).
  3. When combined, whisk in the vanilla and coconut oil.
  4. In a separate bowl, combine almond meal, cocoa powder and baking powder, taking care to break up any lumps in the almond meal.
  5. Whisk the dry ingredients into the wet.
  6. Stir in the sweet potato with a fork.
  7. Scrape batter into baking pan and bake @ 350 F for 30-35 minutes, or until an inserted toothpick comes out clean.
  8. Cool before frosting.

To make the frosting: 

  1. Place all frosting ingredients in a food processor or high-speed blender. Let things sit for a few minutes before processing to soften the dates.
  2. Blend until creamy, scraping down the sides from time to time.
  3. Frost the cooled brownies and refrigerate.  (Keep refrigerated.)

Nutritional info per serving (not including frosting):

  • Calories: 81
  • Fat: 5.8 g
  • Saturated Fat: 4.3 g
  • Cholesterol: 24 mg
  • Sodium: 31 mg
  • Carbs: 6.3
  • Sugar: 2 g
  • Protein: 2.1
  • Fibre: .5 g
  • Potassium: 120.9 mg
  • Vit. A: 92.9 mg

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Best Ever Triple Ginger Cookies with Powdered, Fresh & Candied Ginger

Servings: 30 cookies serving(s)

Prep time: 20 minutes

Total time: 32 minutes

Cooking time: 12 minutes

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Best ever triple ginger cookies made with powdered ginger, candied ginger and fresh grated ginger

Chewy triple ginger cookies have a delicious hit of ginger flavour and  heat.

I grew up in a home where there was always some homemade treat in a tin on the counter. I love the idea of homemade snacks so I try to do the same for my kids so they have a little something to nibble when they come in from school.

The recipe comes from the October 2017 issue of Canadian House & Home Magazine. This is a recipe with true New Brunswick roots. It was contributed by author and TV personality Laura Calder, who is from my neck of the woods here in Southern New Brunswick. But Laura got the recipe from Wendy Nielsen, another New Brunswicker. (Wendy Enjoyed a twenty-five year career on the international opera and concert stages, and is now Head of Voice at the University of Toronto.) I guess something that gives you a taste of home holds special appeal.

Although these cookies give more than a taste of home. As you’ll see, it’s a classic molasses crinkle cookie that gets some panache from the addition of fresh ginger and candied ginger (along with a generous dose of dried ginger).

candied ginger

Candied ginger gives these cookies an extra hit of heat and a bit of chewiness. Look for candied ginger in the natural foods section of your grocery store or in natural foods markets. You should be able to find it in specialty foods markets too, and of course online. It also goes by the name of crystalized ginger. (Candied ginger is lovely to nibble but is also a wonderful addition to the crumble topping on your favourite fruit crisp recipe. )

Although fresh-from-the-oven cookies are always best, these chewy ginger cookies will last for at least a week in a tin on the counter, and they freeze well too.

Best Ever Triple Ginger Cookie Recipe

The recipe makes about 2 1/2 dozen.

Ingredients:

  • 2 1⁄4 cups flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • ¾  tsp ground cinnamon
  • 1⁄2 tsp ground allspice
  • 1⁄2 tsp salt
  • 1⁄3 cup finely diced crystallized ginger
  • 3⁄4 cup unsalted butter, softened
  • 1 cup sugar, plus more for rolling
  • 1 large egg, at room temperature
  • 1⁄4 cup Crosby’s Fancy Molasses
  • 2 tsp finely grated fresh ginger

Directions:

  1. In medium bowl, whisk the flour, baking soda, spices, salt and chopped candied ginger. (Use your fingers, if necessary, to un-clump the candied ginger.)
  2. In a large bowl cream the butter and sugar until fluffy. Beat in egg then molasses and fresh ginger.
  3. Add dry ingredients to wet and stir to combine. Chill for 30 min (or overnight).
  4. Preheat oven to 350 F. Line baking sheets with parchment paper.
  5. Roll dough into tablespoon sized balls and roll each ball in sugar.
  6. Place 2” apart on the baking sheet and bake for about 12 minutes or until puffed and cracked on top.
  7. Cool on the pan for a few minutes then remove to a wire rack.

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Top 10 Molasses Recipes of 2017 | Our Best Comfort Food

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Top 10 molasses recipes of 2017

Are you craving comfort food?

It appears that we all are or at least we did in 2017. Judging from our Top 10 molasses recipes list, it’s the old-fashioned recipes that we’re drawn to. From brown bread to baked beans, gingerbread and muffins, old-time favourites are as popular as ever.

I’d like to give a little shout-out to my mom since half of the recipes on this top 10 list are recipes that I grew up with, all family favourites that my mom has been making since I was a child. Thanks mom 🙂

Top 10 Molasses Recipes of 2017

(Beginning with the most popular recipe of the year)

6-Week Refrigerator Bran Muffins

You can’t beat having homemade muffin batter all set to go when ever you have a craving for muffins. And this recipe is made with natural bran so the muffins stay light.

six week refrigerator bran muffin recipe

Molasses Baked Beans with Sass

This is the recipe that I grew up with and still love best of all.

Best Barbecue Recipes: Baked Beans & Easy Beer Barbecue Sauce

Sarah’s Brown Bread

One of the easiest brown bread recipes and oh so comforting.

molasses brown bread is chewy and sweet, richly flavoured with molasses

Old Fashioned Gingerbread

This is another recipe that I grew up eating. It’s from the classic Canadian cookbook, The Laura Secord Canadian Cook Book,

old fashioned gingerbread recipe

Oatmeal Brown Bread

Mom often served this bread alongside molasses baked beans on Saturday nights in the thick of winter.

oatmeal brown bread - Mom's

Chewy Hermit Bars

This was one of my favourite recipes when I was growing up. The texture is just the right kind of chewy.

Hermits

Healthy Blueberry Bran Muffins

I was one of those kids who always loved bran muffins and more so when blueberries were tossed in. This is a lighter version of a classic recipe.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

Sticky Toffee Pudding

Be warned, you just might eat the entire batch in one evening. (Recipe includes a delicious sauce.)

sticky toffee pudding with rich toffee sauce

Slow Cooker Baked Beans with Sausage

This is a extra easy recipe that you can change up using different kinds of sausages. Definitely a cut above beans & wieners.

Slow cooker baked beans with sausage: an easy one-pot meal for a winter day. Choose your favourite type of sausage for this recipe (pork, chicken, turkey).

Oven-Baked Spare Ribs

You can enjoy ribs year round with this easy oven-baked version. (Another recipe from my childhood.)

oven baked ribs sm

 

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Free Holiday eBook | 19 Recipes for Christmas Cookies & More

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Holiday eBook: 19 recipes for cookies, candied nuts, warming drinks and more. Free. Easy to download.

From cookies to candied nuts, this free Holiday eBook has everything you need for a homemade Christmas. Gluten-free options too.

Do your favourite Holiday traditions involve food?

So much of what is special about the season is tied to the taste, smell and sharing of food that is only prepared this time of year.

Food is part of what brings us together, and it’s at the root of our most meaningful generosity. From food bank donations to gathering around the table with friends and family, the act of sharing food does more than fill the belly. It connects us with others and feeds the soul.

Free Holiday eBook | 19 Recipes for Christmas Cookies & More

If gathering around the table with family and friends makes your December sparkle I think you’ll enjoy our updated free Holiday eBook. It includes some of my favourite molasses cookie recipes and a selection of other homemade treats that are perfect for sharing.

This updated book also includes warming drinks and some new gluten-free Holiday treats (coconut macaroons and almond tuiles).

I hope that these recipes give you more ways to share during this season of giving and gathering.

Download your free eBook here:

Free Holiday eBook | 19 Recipes for Christmas Cookies & More

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White Chocolate Gingerbread Fudge Recipe

Servings: 36 serving(s)

Prep time: 15 minutes

Total time: 5.5 hours 330 minutes

Cooking time: 5 minutes

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White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices. 

My dad loved fudge more than anyone I know. We used to buy it for him for his birthday and for Christmas, and since his birthday was on December 21, by the time the 25th rolled around he was well stocked. He’d tuck the tins of fudge in the armoir in his bedroom to keep it safe from my brothers and sisters and I.

White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

Dad’s armoir was like a treasure trove. Along with his fudge, that’s where he kept his 1967 coin collection, his father’s gold pocket watch, a gold nugget, tiny pocket knives and other assorted stuff that fascinated us as kids. Once in a while he’d give us the tour, unpacking all of the little boxes one at a time time. I still remember the feel of my grandfather’s pocket watch in my hand; the smooth back, the weight if it and the pink cast to the gold. And I remember the pale silver coins that I loved because of the animal designs on them. The rabbit on the nickle was my favourite.

It’s no surprise that fudge reminds me of my dad. Sharing this recipe with you so close to what would have been his 85th birthday feels appropriate, almost like a gift to him. (And in case you’re wondering, he did share his hidden fudge.)

White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

White Chocolate Gingerbread Fudge is never crumbly & easy to slice. 

This fudge is perfect for gift giving. It doesn’t go gritty or crumbly and is easy to slice so can easily be packaged up to give as gifts.

This recipe was adapted ever so slightly from Sally’s Baking Addiction

White Chocolate Gingerbread Fudge Recipe

Ingredients:

  • 14 ounce (396g) can sweetened condensed milk (not lite)
  • 3 and 1/4 cups (585g) white chocolate chips, divided
  • 1 Tbsp. heavy cream
  • 1 tsp. vanilla extract
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice

Instructions:

  1. Line an 8” pan with parchment paper, leaving a little overhang.
  2. In a medium heavy bottomed saucepan over medium-low heat, combine sweetened condensed milk and 3 cups of the white chocolate chips. Stir until the chocolate chips have melted. Stir in the tablespoon of heavy cream and the vanilla.
  3. Pour half of this mixture to a smaller saucepan and place it over medium-low heat. (Set remaining aside.)
  4. Stir in the 1/4 cup of white chocolate chips, molasses and spices. Stir until chocolate has melted.
  5. You will now have two mixtures: gingerbread and plain white chocolate.
  6. Beginning with the plain white mixture, spread a thin layer in the bottom of the lined baking pan. (If it’s too thick, rewarm before pouring into the bottom of the baking pan.) The white mixture is firmer so must be used as the base of the fudge.
  7. Drizzle some gingerbread mixture on top, followed by more white mixture and continue alternating until both mixtures are used up.
  8. Use a butter knife or wooden skewer to swirl the two mixtures together.
  9. Refrigerate until firm (about five hours) and cut into one-inch pieces. Store in an airtight container for up to two weeks, or freeze (double wrapped) for up to two months.

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Chocolate Gingerbread Bundt Cake with Toffee Sauce

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 1.5 hours 90 minutes

Cooking time: 1 hours 60 minutes

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Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

If you’re in need of a dessert idea for a Holiday gathering chocolate gingerbread bundt cake is your answer. Beautifully spiced and with a firm crumb it’s the kind of cake that is easy to slice and travels well. Even better, it doesn’t need frosting. Just a sprinkling of icing sugar will dress it up enough and a generous drizzle of molasses toffee sauce will make it extra special.

Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

I brought this chocolate gingerbread bundt cake to a gathering with friends over the weekend. We hadn’t shared a meal with them in years and this felt like the perfect cake to celebrate reconnecting with old friends.  (One day soon I’ll share the recipe for soy-glazed salmon that they served as the main dish.)

If you didn’t already know, chocolate, spice and molasses are a lovely combination. This isn’t a chocolate cake, per se, but you can catch a hint of chocolate flavour in each bite.

The full tablespoon of ginger in this recipe is no typo and even with all of the spice this cake has a mild flavour.

This recipe is from a Sobeys recipe magazine (link at bottom of post).

Chocolate Gingerbread Bundt Cake Recipe

Ingredients

  • 3 cups flour, spooned in
  • 3 Tbsp. cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp. ginger
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • ½ tsp. nutmeg
  • 1/4 tsp cloves
  • 2/3 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 2 cups sour cream

Instructions:

  1. Preheat oven to 350°F. Grease a 9 or 10-in. bundt or tube pan and dust with flour.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
  3. In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
  4. Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).
  5. Scrape batter into prepared pan and smooth the top. Bake 50 minutes to an hour, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.
  6. Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.

Serve with Molasses Toffee Sauce

 

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Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

 

Find this recipe and more:

Gingerbread Bundt Cake

 

Gingerbread Favourites| 12 Recipes in a Free eBook

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Gingerbread favourites: 12 New Gingerbread Recipes in a Free eBook

Looking for a fail-proof dessert to share with friends? Get started with our new eBook of  gingerbread favourites. (It’s free.)

I love when the calendar turns to December. All that November waiting vanishes in an instant and we can set our sights on Christmas. Wish lists, baking lists, decorating, entertaining…)

My daughter started playing Christmas music the day after Remembrance Day, a tradition she has held for a surprisingly long time considering she’s only 14. She is also a lover of lists so her Christmas list appeared on the dining room table a couple of weeks ago. She wrote out another yesterday and I may put her in charge of a list for her brother, too, since he’s less inclined to writing.

Gingerbread favourites: 12 gingerbread recipes in a free eBook

In the midst of all that seasonal prep, we have some dinner parties with friends for which I have volunteered to bring dessert. (The molasses girl always gets dessert.)

In keeping with the season, and with the overwhelming desire to share the coziest of desserts with friends, I will bring gingerbread. The challenge? Deciding just which gingerbread to bake since we have so many to choose from on this website.

So many, in fact, that we have just pulled together volume two of our Gingerbread Favourites — a second eBook devoted to all things gingerbread.

In this new Gingerbread eBook you’ll find 12 ways to enjoy gingerbread spices, including five gingerbread cakes. And because that irresistible gingerbread flavour isn’t only for cakes, we have also included gingerbread muffins (two kinds), whoopie pies and a few other treats for you to enjoy over the Holidays.

Gingerbread Favourites:

Download your copy of Gingerbread Favourites Volume 2

(This new cookbook was created as an eBook only so we don’t have printed copies.)

Have you seen the first volume of our Gingerbread Favourites? View it here.

New Gingerbread eBook 2014 sm

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Apple Cider Pumpkin Muffins are Refined Sugar Free

Servings: 16-18 muffins serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.

Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Pumpkin and apple are a great combination. The flavours both go well with spice and adding diced apples to the batter helps keep the muffins from feeling too dense. The apple cider is just a nice touch.

Apple Cider Pumpkin Muffins have been my go-to snack all week. I have been packing them in my lunch and have enjoyed them late afternoon with a little almond butter.

  • Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.
    Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Apple Cider Pumpkin muffins are my kind of muffin — not too sweet.

If you prefer muffins that are more cake-like (i.e. light-textured and extra sweet) then this recipe is not for you. Apple cider pumpkin muffins are barely sweet, but still satisfying for an afternoon snack. Enjoy them with peanut butter, almond butter or a little cream cheese.

Tips: These muffins have a thick batter that doesn’t spread so you really can overfill the muffin tins. This recipe makes 16 generous muffins. You can substitute oil for some or all of the melted butter.

Apple Cider Pumpkin Muffin Recipe

Makes 16-18 muffins

Ingredients:

  • ¾ cup butter, melted and cooled*
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup or honey
  • 1 Tbsp. vanilla
  • 3 large eggs
  • ½ cup apple cider (juice not vinegar)
  • 15 oz pumpkin puree (1 1/2 cups + 2 Tbsp.)
  • 3 cups flour, spooned in
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 3/4 tsp salt
  • 4 tsp ginger
  • 4 tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 1 medium apple, peeled, cored and finely diced
  • ¼ cup toasted pumpkin seeds

*Can use oil

Instructions:

  1. Preheat oven to 350 F and grease muffin pans or line them with paper liners
  2. In a medium bowl, beat together the melted butter, molasses and maple syrup. Beat in vanilla and eggs, one at a time. Beat in cider and pumpkin puree.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and spices. Stir in apple, mixing with your hands if necessary to separate the pieces.
  4. Add wet ingredients to dry and stir gently until almost combined.
  5. Spoon into prepared muffin pans, heaping the batter.
  6. Sprinkle with pumpkin seeds.
  7. Bake, 30-35 minutes until they spring back lightly when touched or a tester comes out clean.
  8. Cool 10-15 minutes before removing from the pans.

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Molasses Raisin Buns Recipe (Lassy Buns)

Servings: 12-18 buns serving(s)

Prep time: 20 minutes

Total time: 35 minutes

Cooking time: 15 minutes

Take me to the recipe

Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

Lassy Buns — Newfoundland molasses raisin buns.

There’s a reason why so many old fashioned recipes are still around. They’re delicious classics that never get tiresome. Take for instance,  Newfoundland molasses raisin buns (also known as Lassy Buns or Lassie Buns). A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

The bun that goes with everything

There’s nothing fancy about them and that’s their charm. It’s also why they seem to suit every part of the day. Eat them with tea, as an afternoon nibble, with a slice of cheese, warmed and slathered with butter, alongside a cup of soup. You’ll find that Lassy Buns are simple and satisfying.

These buns have a very tender crumb but are not crumbly. They will last 3-4 days in a bag on the counter.

This recipe is from the Newfoundland blog, Stuffed at the Gills.

Molasses Raisin Buns – Lassy Buns Recipe

Makes 12-18 buns

Ingredients:

  • 3 cups flour (a little more if necessary)
  • ½ cup sugar
  • ½ tsp. salt
  • 1 ½ tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon (optional)
  • ¼ tsp. cloves (optional)
  • ½ cup raisins or dried currants
  • ½ cup butter, melted
  • ½ cup molasses
  • ½ cup milk
  • 1 egg
  • 1 tsp. vanilla (optional)

Instructions:

  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl whisk together dry ingredients.
  3. In another bowl (or saucepan) whisk the molasses and milk with the melted butter. Make sure it’s cool to the touch then beat in egg and vanilla (if using).
  4. Add wet mixture to the dry ingredients and stir gently until combined. Let site for a couple of minutes.
  5. Scrape dough onto a well-floured surface and knead gently a few times. (The dough will be very soft.)
  6. Pat or roll to one-inch thick and cut into rounds.
  7. Place on prepared sheet, with edges just touching. Bake 12-15 minutes.

(Place them further apart for buns with crusty sides).

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