Gluten-Free Sweet Potato Brownies with Rich Chocolate Frosting

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 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 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 softening 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

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

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. The recipe makes about 2 1/2 dozen.

 

Best Ever Triple Ginger Cookies

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.

 

Top 10 Molasses Recipes of 2017 | Our Best Comfort Food

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

Free Holiday eBook | 19 Recipes for Christmas Cookies & More

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

 

 

 

White Chocolate Gingerbread Fudge Recipe

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

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.

Chocolate Gingerbread Bundt Cake with Toffee Sauce

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

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

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

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

 

Apple Cider Pumpkin Muffins are Refined Sugar Free

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 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 Muffins

Makes 16-18 muffins

Ingredients:

  • ¾ cup butter, melted and cooled
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup maple syrup
  • 1 Tbsp. vanilla
  • 3 large eggs
  • ½ cup apple cider (juice not vinegar)
  • 15 oz pumpkin puree
  • 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 pumpkin seeds

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.

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

Molasses Raisin Buns Recipe (Lassy Buns)

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

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).

 

 

Refined Sugar Free Snacks – 14 Recipes in a Free eBook

Refined sugar free snacks- 14 wholesome recipes

Cooking and baking with 100% natural sweeteners is easier than you think.

Make your own refined sugar free snacks: From warming drinks to wholesome muffins, cookies and healthful energy bites, going (white) sugar-free in your kitchen is deliciously doable. Molasses is lower in sugar and carbs than white sugar, plus it adds flavour, some nutrients and a wholesome kind of sweetness to your recipes.

Fancy molasses is made from the pure juice of sugarcane that’s inverted into a syrup (not unlike the maple syrup making process). 

Fancy molasses isn’t a by-product of the refined sugar making process. It is simply pure sugarcane juice that is inverted into a syrup.

Infographic - COnsumer

Fancy molasses can be used in place of, or in conjunction with, other natural sweeteners.

Do you have favourite recipes that call for honey, maple syrup or agave? Try substituting molasses for half of that sweetener and see where the flavour takes you. You’ll find that molasses is especially well-suited to chocolate and spices.

Not just for sweet recipes.

Molasses is versatile – use it instead of sugar in savoury dishes like sauces, dressings and marinades.

Eating well starts with wholesome ingredients. In this free eBook you’ll see how being selective about the sweeteners you choose will help you create food that is better for you and those you choose to share it with.

These 14 recipes for refined sugar free snacks include muffins, energy balls, sweet drinks, granola bars and cookies. Many of the recipes are gluten-free and/or vegan.

Refined-Sugar-Free Snacks – Free eBook

Refined sugar free snacks- 14 wholesome recipes

Easy Pumpkin Molasses Pancakes make a Healthy Breakfast

Easy pumpkin molasses pancakes are healthy and delicious.
In our house, healthy pumpkin molasses pancakes are practically super food. They’re wholesome, nutritious and delicious.

Pancakes are near the top of my list of comfort foods. They’re always satisfying and my kids consider them a real treat — a good combination when it comes to making sure that my kids eat well.

We consider pancakes mostly breakfast food, although they do make a great supper stand in, and they’re portable enough to go in my kids’ lunches. My son eats leftover pumpkin molasses pancakes much like he would a cookie.

Easy pumpkin pancakes are healthy and delicious.

Make these healthier by using half whole wheat or spelt flour. Stone ground flour works well in this recipe too. Canola oil or grape seed oil can be substituted for the butter.

Serve with a 50/50 blend of maple syrup and fancy molasses. Sliced apples or pears go well on the side.

Pumpkin Molasses Pancakes

Serves 4-5

Ingredients:

  • 1 ½ cups flour, spooned in
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 1 ½ tsp. cinnamon
  • 1 tsp. ginger
  • Pinch of nutmeg
  • 1 ½ cups buttermilk*
  • ¾ cup pumpkin puree
  • 2 large eggs
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. melted butter
  • ½ tsp. vanilla

Instructions:

  1. In a large bowl, whisk the flour, baking powder, baking soda, spices and salt.
  2. I another bowl whisk the buttermilk with the pumpkin puree, eggs, molasses, melted butter and vanilla.
  3. Stir the wet into the dry and mix until just combined (batter may be a little lumpy). Let batter sit for 5-10 minutes.
  4. Warm a fry pan over medium, or medium-low (depending on how hot your stove runs) and brush with oil.
  5. Using a ¼ cup measure, pour batter into pan, leaving room in between pancakes for batter to spread.
  6. Cook until pancakes bubble on top, the edges are set, and the bottom is browned. Flip and cook until pancakes are cooked through.

*You can use milk that has been soured with 1 Tbsp. of vinegar or ½ cup plain yogurt blended with 1 cup of milk.

Healthy pumpkin molasses pancakes

 

 

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 cups 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.