Cape Breton Molasses Biscuits

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 33 minutes

Cooking time: 18 minutes

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Cape Breton Molasses Biscuits are old fashioned, not-too-sweet, thick-cut molasses cookies. 

Cape Breton Molasses Biscuits: an old fashioned, not-too-sweet, thick-cut molasses cookie.

A little while ago, writer and photographer Kelly Neil wrote a lovely piece in the Halifax Chronicle Herald about two Cape Breton grandmothers. As you may have guessed (or assumed) an East Coast article about grandmothers is bound to include memories of fresh baking and time around the table.

As an added treat, this article included an old fashioned recipe for molasses biscuits, a not-too-sweet, thick cut soft molasses cookie.

Cape Breton Molasses Biscuits: an old fashioned, not-too-sweet, thick-cut molasses cookie.

The recipe is very similar to our recipe for Katie’s Fat Molasses Cookies, Lassy Buns and Pubnico Molasses Cookies. It shows how recipes can travel from place to place, gathering new stories over time.

My version below includes a couple of slight modifications to the original recipe as it was printed in the paper. I replaced the shortening with butter and doubled the amount of ginger.

The dough is quite soft but resist the urge to add too much extra flour when you’re rolling or patting them out.

Cape Breton molasses biscuits are good served with butter, peanut butter or a slice of cheese.

 

Cape Breton Molasses Biscuits Recipe

Makes about 2 dozen biscuits (using a 2 ½” round cookie cutter)

Ingredients:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 egg, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 1/2 cup milk soured with 1 Tbsp. vinegar*
  • 4 1/2 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1 ½ tsp. ginger

*To sour the milk: Add 1 Tbsp. vinegar to ½ cup measuring cup and fill with milk. Let sit 5 minutes until it curdles.

Instructions:

  1. Preheat oven to 350º F and line a baking sheet with parchment paper.
  2. In a large bowl cream the butter and sugar.
  3. Beat in the egg, then the molasses and milk.
  4. In a separate bowl whisk the flour, baking soda, salt and spices.
  5. Stir dry into the wet mixture in two additions (don’t over mix).
  6. Scrape dough onto a lightly floured surface and roll ½” thick.
  7. Cut into rounds and prick with a fork.
  8. Bake 16-18 minutes, until the tops just bounce back.
  9. Let cool on the pan.

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Chocolate Gingerbread Protein Smoothie

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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This chocolate gingerbread protein smoothie makes a great breakfast on the go. It’s refined sugar-free and can be made with chickpeas if you don’t have protein powder. High in iron.

This chocolate gingerbread protein smoothie makes a great breakfast on the go or post workout nosh to refuel. It's refined sugar-free and can be made with chickpeas if you don't have protein powder.

We have always been a hearty breakfast kind of family, weekdays included. I was always cooking eggs and porridge, making toast. Then in the blink of an eye my daughter “ran out of time” for breakfast. (Such is the life of a high-schooler…)

Then this recipe appeared. I spent a few days testing it and asked her if she wanted to have a taste. That was it. Since that first sip she has been drinking a chocolate gingerbread protein smoothie for breakfast every morning.

This chocolate gingerbread protein smoothie makes a great breakfast on the go or post workout nosh to refuel. It's refined sugar-free and can be made with chickpeas if you don't have protein powder.

I have made this recipe with peanut butter and sunflower seed butter in place of almond butter and it is still delicious. A few other variations are below.

I still prefer a sit-down breakfast on week days but it’s good to have some healthy alternatives.

Tips:

  • The banana doesn’t need to be frozen.
  • Half a banana works well.
  • Sometimes I add 1 Tbsp. of ground flax to the recipe
  • Sometimes I double the milk, keep remaining ingredients the same, and create a two-serving smoothie that my daughter and I can share.
  • You can replace the scoop of protein powder 1/4 cup of cooked chickpeas.

 

 

Chocolate Gingerbread Smoothie Recipe

Makes one serving

Ingredients:

  • ½ cup non-dairy milk (almond, coconut, soy…)
  • 1 Tbsp. almond butter
  • 1 scoop plain protein powder (1/4 cup)*
  • 1 Tbsp cocoa powder
  • Pinch of cinnamon & ground ginger
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 frozen banana

*I use pea protein or 1/4 cup cooked chickpeas

Ingredients:

  1. Beginning with the milk and ending with the banana, combine all ingredients in the blender and whirr until smooth.

 

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Instant Pot Molasses Baked Beans

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Instant Pot Baked Beans offer that authentic baked beans flavour and texture in no time at all.

Instant Pot Baked Beans recipe: authentic baked beans flavour and texture in no time at all.

The instant pot, also known as an electric pressure cooker, is your friend if you love molasses baked beans.

I love molasses baked beans but making them can be an all-day affair. With an Instant Pot, you don’t have to soak your dried beans overnight. And you’re hours ahead of the game compared to the traditional method of all-day baking.

Instead, you do a two-step cooking process using the Instant Pot. First, cook your dried beans with water (in the Instant Pot). Then, drain the cooked beans, put them back in the pot with molasses and the rest of the seasoning, and cook. That’s it.

Instant Pot Baked Beans recipe: authentic baked beans flavour and texture in no time at all.

Another benefit of Instant Pot Molasses Baked Beans is that, if you find your beans a little too soupy when the cooking is done, you can use your pot’s sauté function to reduce the liquid and thicken them up.

Tip: Want to make this recipe refined-sugar-free? Replace the brown sugar with fancy molasses.

When I was little, my favourite part about eating baked beans on Saturday night was the hot dogs mom added in, and the oatmeal brown bread we ate alongside. I’m not sure when I aged into loving molasses baked beans but now they’re one of my favourite parts of a weekend breakfast.

I freeze molasses baked beans in one-cup portions if we don’t get through a batch within a week.

 

Instant Pot Molasses Baked Beans Recipe

Serves 6-8

Ingredients:

  • 2 cups dried navy or pea beans
  • 1 small onion, peeled
  • One small apple, peeled and cored
  • 1/3 cup brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 1 tsp. salt
  • 1 ½ tsp. dried mustard
  • ½ Tbsp. Worcestershire sauce
  • ½ tsp. freshly ground black pepper
  • Boiling water

Instructions:

  1. Place your dried beans in the instant pot and cover with an inch of water (about 4 cups).
  2. Secure the lid, turn the pot’s steam vent to close. On manual mode, set the timer for 15 minutes.
  3. While the beans are cooking, combine brown sugar, molasses, salt, dried mustard, Worcestershire, and black pepper in a bowl.
  4. Add two cups of boiling water and stir to combine.
  5. When the timer beeps, allow the pot to sit for about 20 minutes.
  6. Drain the beans and return them to the pot.
  7. Place the onion and apple on the beans and pour molasses mixture over the beans.
  8. Secure the lid, turn the steam vent to close, and on manual mode, set the timer for 16 minutes.
  9. When the timer beeps, allow your pot to depressurize another 20 minutes, turn steam vent to open and remove lid.
  10. If you’re beans are too runny, turn unit to saute mode and saute for 5-7 minutes, stirring from time to time.

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7 Winter Comfort Food Recipes

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When you have wild winter weather you need cozy winter comfort food to go with it — hearty food that sticks to your ribs and makes you feel warm all over. Here are seven of our best recipes for winter comfort food, from bread, to beans, to soaked gingerbread cake…

winter comfort food recipes

This week in Saint John a guy skated to Tim Hortons to get a coffee.

This is the kind of week we have had here in Southern New Brunswick — wild weather but a handful of great stories too.

When you have wild winter weather you need cozy winter comfort food to go with it — hearty food that sticks to your ribs and makes you feel warm all over.

To help get you through the weekend — and the next storm — I’m sharing some of our most popular comfort food recipes.

Winter Comfort Food Recipes

Molasses Baked Beans with Sass

And old fashioned, New England style baked beans recipe that I have been making for years.

Molasses Baked Beans with a touch of sass. An old fashioned New England Style recipe

Sarah’s Oatmeal Brown Bread

A reader shared this recipe years ago and from time to time she’ll share a photo of a fresh batch cooling on her counter.  This is a no-fail recipe that’s great for beginners.

oatmeal molasses brown bread - an easy recipe for beginners

Sloppy Joes with Turkey & Molasses

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

Black Bean Turkey Chili

This thick hearty chili is an old recipe of my mom’s.

black bean turkey chili

30-Minute Lentil Soup

Another recipe of my mom’s, this is a dump-it soup: toss everything in a pot and let it simmer away. Great to have on hand for lunches too.

Roasted red pepper lentil soup is ready in 30 minutes.

Apple Sage Baked Beans

A variation of our Molasses Baked Beans with Sass recipe if you’re craving a flavour twist.

Apple Sage Baked Beans: A classic recipe for molasses baked beans seasoned with savoury sage and tart apples.

Soaked Gingerbread Cake

A classic gingerbread poke cake soaked with a warm caramel sauce.

Soaked gingerbread cake: a gingerbread poke cake soaked with a caramel sauce

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Peanut Butter Trail Mix Energy Bites (School-Friendly Options too)

Servings: 24 serving(s)

Prep time: 20 minutes

Total time: 20 minutes

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Trail Mix Energy Bites make a quick, healthy snack that’s no-bake, refined sugar-free and gluten-free

Trail mix energy bites: A quick, healthy snack that's no-bake, refined sugar-free and gluten-free

The possibilities are limitless with this Trail Mix Energy Bites recipe.

That’s what I love about this recipe. Your start with the base, 1 cup rolled oats and 3/4 cup unsweetened shredded coconut. To that you add a nut or seed butter, a mixture of nuts and seeds, a sticky sweetener, and chocolate chips or dried fruit. Every time you make them it will be like a different recipe.

I have given my standard recipe below but each time I make them they’re a little, or a lot, different.

As well, I’m sharing an easy trick for forming the bites. My method is quicker than rolling them into balls and ensures that the mixture holds together.

When you want just a little something sweet these energy bites hit the spot. They’re just sweet enough, are filling and full of good stuff.

To make these Trail Mix Energy Bites school friendly, substitute sunflower seed butter for the peanut butter and use all seeds instead of nuts.

Trail Mix Energy Bites will last for a week in the fridge.

Tip: My new favourite version is made with sunflower seed butter in place of the peanut butter and white chocolate in place of the chocolate chips.

 

Trail Mix Energy Bites Recipe

Makes 24 pieces

Ingredients:

  • 1 cup rolled oats (not instant) GF if necessary
  • 3/4 cup unsweetened shredded coconut
  • 2 Tbsp. sunflower or pumpkin seeds
  • 1/4 cup peanut butter, almond butter or sunflower seed butter
  • 2-3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • 2 Tbsp. hemp seeds
  • 2 Tbsp. ground flax
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 1/4 cup chocolate chips or dried fruit

Instructions:

  1. Combine oats, coconut and sunflower or pumpkin seeds in the food processor and pulse until minced.
  2. Add remaining ingredients and pulse until everything comes together, adding one extra tablespoon of molasses if necessary.
  3. To shape the mounds, scoop the mixture into a one-tablespoon measuring spoon and press it firmly into the spoon until the top is flat. Nudge the mound out of the measuring spoon and place on a parchment-lined baking sheet, flat side down.
  4. Store in a cool place.

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Basic Buttermilk Bran Muffins a High Fibre Treat

Servings: 14 serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.
Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.

January is hard. After all of the food, fun and free time in December the back-to-reality of it all hits me right between the eyes.

Believe it or not, these basic buttermilk bran muffins have helped me get back into a routine and have fueled me through the day this first full week back to work. Filling, nourishing and just sweet enough, they have been the perfect mid-morning and afternoon snack.

Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.

At the office I eat them plain but at home I cut them in half and slather them with butter or peanut butter. Sometimes I’ll add some sliced banana.

They have been in a tin on the counter all week and are still moist and delicious. That’s what I love about molasses muffins – they stay fresh.

The original recipe called for 2/3 cup raisins but I prefer my bran muffins plain. If you’d like to add raisins you can mix them in with the dry ingredients.

Slightly adapted from the lovely blog, The Cafe Sucre Farine. Their recipes are always delicious and dependable.

Basic Buttermilk Bran Muffins Recipe

Makes about 14 muffins

Ingredients:

  • 1/2 cup oil (grapeseed, canola or olive)
  • 1/2 cup brown sugar
  • 3 large eggs, room temperature
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 1/2 cups buttermilk
  • 1 tsp. vanilla
  • 2 cups wheat bran (natural bran)
  • 1 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 400 F and prepare muffin tins.
  2. In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
  3. In another bowl whisk the bran, flours, baking powder, baking soda and salt.
  4. Add to wet mixture and stir just until combined. (Don’t worry if it’s still a bit lumpy.)
  5. Spoon into prepared tins.
  6. Bake for 12-15 minutes until top springs back when lightly touched.
  7. Allow to cool slightly before removing from the pan.
  8. These will last in a tin on the counter for a week. Freeze up to three months.

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Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre. Easy Recipe.

Top 12 Molasses Recipes of 2018

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If you crave comfort food then you’ll love our top molasses recipes of 2018. Muffins, gingerbread cake, baked beans and brown bread all top our bakers-dozen of most-viewed recipes on this website in 2018.

Top 12 molasses recipes of 2018

The more things change the more they stay the same…

When I tallied the most popular recipes on this website for 2018 the list looked vaguely familiar. That’s because all of the recipes, save one, were on the Top 10 list for 2017, and many were on our Top Recipes for 2016. It just goes to show that when you’re craving old fashioned comfort food, you’ve come to the right spot.

So here they are, in ascending order (beginning with the top recipe):

Top 12 Molasses Recipes of 2018

6-Week Refrigerator Bran Muffins

This light-textured bran muffin recipe is made with natural bran and buttermilk. Store the batter in the fridge for fresh muffins whenever the craving strikes.

six week refrigerator bran muffins made with natural bran

Molasses Baked Beans with Sass

This is the baked beans recipe that I grew up with and remains my very favourite. The “sass” is a good dose of black pepper and mustard powder.)

Molasses baked beans with a touch of sass

Chewy Hermit Bars

Another old recipe that I grew up with. It is the closest thing to hermit bars that we sometimes treat ourselves to at a local bakery.

classic chewy hermit bars recipe

One-Bowl Gingerbread Cake

This easy recipe is made in a 9″ x 13″ pan so can feed a crowd.

gingerbread for a crowd: Beautifully spiced and with a texture that is just dense enough

Old-Fashioned Gingerbread

When it comes to choosing a favourite gingerbread recipe it’s a toss up between this recipe and the one-bowl gingerbread above. The recipe is from the wonderful Laura Secord Canadian Cookbook.

old fashioned gingerbread cake

Sarah’s Molasses Brown Bread

There’s nothing like a chewy oatmeal brown bread. This recipe was contributed by a reader so you know it’s a keeper.

Sarah's molasses brown bread, a moist, chewy oatmeal brown bread recipe

Oatmeal Brown Bread

You can never have too many recipes for a good oatmeal brown bread. This is another recipe I grew up with and ate most Saturday nights with baked beans.

oatmeal brown bread - Mom's

Sticky Toffee Pudding

This recipe is decadent and not too heavy on the date flavour. The texture is lovely and you can’t go wrong with the caramel sauce. Tuck this recipe away for a special occasion.

sticky toffee pudding with rich toffee sauce

Effortless Oven-Baked Ribs

When I was little my mom would make this recipe with whatever ribs she happened to find at the grocery store – pork or beef. The recipe works well with either.

oven baked spareribs

Refined Sugar-Free Banana Cake

Refined sugar free banana cake is great for snacking but you can also frost it with naturally sweetened cream cheese icing to dress it up a bit.

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.

Pubnico Molasses Cookies

This is one of those classic, old fashioned, soft (but not too soft) molasses cookies. Also known as Long Johns, Moose Hunters, Fat Archie’s and Lumberjacks.

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.

Healthy Blueberry Bran Muffins

This is the kind of muffin that works for breakfast, for school lunches, and for an after school snack.

Healthy Blueberry Bran Muffins

Bonus recipe:

Chocolate Gingerbread Bundt Cake

Beautifully spiced and a firm crumb this cake 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.

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

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Fresh Ginger Cake for Lovers of Gingerbread

Servings: 10-12 serving(s)

Prep time: 15 minutes

Total time: 1 hours 30 minutes

Cooking time: 1 hours 15 minutes

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This fresh ginger cake recipe (a true gingerbread) is moist and beautifully spiced with fresh ginger, powdered ginger, cloves, cinnamon and a little pepper.
Fresh ginger cake recipe is moist and beautifully spiced with fresh ginger, powdered ginger, cloves and a little pepper.

Warmly spiced cakes are cold weather comfort food and the spicier the better when the temperature dips.

Winter arrived early on the East Coast and our November cold snap has continued into December. This is gingerbread weather. Even the scent of a gingerbread in the oven can make the house feel warmer.

This is a recipe from my Aunt Nana, my mom’s sister who loves to share recipes. She has a keen eye for recipes that she knows my mom, and the rest of my family, will love.

This fresh ginger cake recipe (a true gingerbread) is moist and beautifully spiced with fresh ginger, powdered ginger, cloves and a little pepper.

Fresh Ginger Cake has been a great dinner party dessert for us this fall. It feeds a crowd and you might have leftovers, which is always a treat.

Tip: The recipe calls for the cake to be made in a spring-form pan but more often than not I make it in a tube pan. If you choose a tube pan be sure to grease and flour the pan well. This is an especially moist cake so can be a little tricky to loosen from the centre tube.

Serve it with molasses Greek yogurt — add 1-2 Tbsp. of molasses to each cup of plain Greek yogurt.

Fresh Ginger Cake Recipe

Serves 10-12

Ingredients:

  • 2 1/2 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground cloves
  • ½ tsp. ground black pepper
  • 1 cup fancy molasses
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 cup oil
  • 2 tsp. baking soda
  • 1 cup boiling water
  • ¼ cup minced fresh ginger

Instructions:

  1. Preheat oven to 350 F. Grease and flour a 91/2″ spring-form pan and line the bottom with parchment. Or use a large tube pan (see tip).
  2. In a medium bowl, combine flour, cinnamon, ginger, cloves and pepper.
  3. In a large bowl, beat together molasses and sugar. Beat in eggs, one at a time, then carefully beat in the oil and mix until well blended.  Add flour mixture and blend until just combined.
  4. In small bowl, stir soda into boiling water.
  5. Quickly add to batter along with minced ginger. Mix just until blended.
  6. Pour into a greased and floured 9 ½” spring-form pan or bundt pan.
  7. Bake about one hour, adding up to 15 min extra if necessary.
  8. If top browns to quickly loosely cover with foil.
  9. Cool 30 mins in pan on a wire rack.
  10. Run a knife around edge. Remove sides

Makes 10 –12 servings.

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Chocolate Gingerbread Cookies Three Ways

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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With this recipe for chocolate gingerbread cookies you can make three festive-looking holiday cookies using one easy batch of dough. 

Chocolate gingerbread cookies - a chewy chocolate ginger molasses cookie that everyone loves. You can make three festive-looking holiday cookies using one easy batch of dough. 

Every year I like to have one new cookie recipe to share with family and friends. This year, my new recipe is for Chocolate Gingerbread Cookies that I embellish in three different chocolaty ways.

The base is a variation of my go-to Christmas cookie for gift giving – a chewy chocolate ginger molasses cookie that everyone loves.

For a festive flourish, you can dip the cookies in melted white chocolate, top them with chocolate kisses, or tuck a truffle or caramel inside.

You can use all three options with this single batch of cookie dough, or just choose your favourite.

Watch how to make Chocolate Gingerbread Cookies:

This is a good recipe for cookie swaps because a single batch makes three dozen cookies. You can stretch that to four dozen if you make smallish cookies but keep in mind that smaller cookies will be more difficult to stuff.

Chocolate Gingerbread Cookies Recipe

Makes 3 dozen

Ingredients:

  • 3 1/4 cups all-purpose flour (spooned in)
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 tsp baking soda
  • 2 Tbsp. unsweetened cocoa powder
  • 1 cup butter, softened
  • 2/3 cup light-brown sugar, lightly packed
  • 3/4 cup Crosby’s Fancy Molasses
  • 1/2 cup granulated sugar (for rolling)
  • 1 cup white chocolate chips, melted (optional – for dipping)
  • Truffles, Rolos or caramels (optional – for stuffing)
  • Hershey’s Hugs or Kisses ((optional – for topping)

Instructions:

  1. Line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, spices, baking soda & cocoa. In another bowl beat butter & brown sugar. Beat in molasses. Stir half of flour mixture into butter mixture, then the remaining half. Chill for 30 minutes, if you have time.
  3. Preheat oven to 350 F. Roll dough into 1 1/2- inch balls; roll in granulated sugar. Place cookies on baking sheet about 2″ apart.
  4. Bake about 12 minutes, until the surfaces crack slightly.
  5. Cool and dip in melted chocolate.

Other variations: 

  • If using the Hugs: Remove the cookies from the oven at the 8 minute mark. Top with unwrapped Hugs and return to oven for remainder of baking time.
  • If using truffles, Rolos or caramels: Quarter the truffles, use a whole Rolo or  or cut the caramels in half.
    1. Shape the dough into 1 1/2 ” balls and flatten the middle with your thumb. Place a truffle piece in the middle and roll the dough around it, being careful not to leave any holes or gaps. (You don’t want it to leak.)
    2. Roll the cookies in granulated sugar and place on a cookie sheet at least two inches apart. If you have time, chill them for 10 minutes before baking. Bake about 12 minutes, until the surfaces crack slightly.

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Chocolate gingerbread cookies - a chewy chocolate ginger molasses cookie that everyone loves. You can make three festive-looking holiday cookies using one easy batch of dough. 

Free Gingerbread eBook – 14 Recipes for Gingerbread Favourites

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{Scroll down for the cookbook giveaway.}

Just in time for the holidays… an updated free Gingerbread eBook features 14 recipes for gingerbread cakes, cookies, candies, muffins and more. 

Free Gingerbread eBook Vol 3 -- 14 Recipes for Gingerbread Favourites

In this newest free gingerbread eBook we have gathered old fashioned favourites and new ways to enjoy gingerbread classics. It includes some of our best recipes that we have been sharing for years, and new favourites that we can’t resist (including white chocolate gingerbread fudge and a spiced chocolate gingerbread bundt cake).

Everything you need to celebrate the season

These new favourite recipes are meant for sharing. Whether you’re gathering around the table, sharing treats with colleagues, or making homemade gifts, our new eBook has everything you need to celebrate the season.

Before you get to our Gingerbread eBook, enter our cookbook giveaway:

a Rafflecopter giveaway

Access your free Gingerbread eBook here:Free Gingerbread eBook Vol 3 -- 14 Recipes for Gingerbread Favourites

Crosbys.com is you best place for everything gingerbread. We have dozens of recipes for gingerbread cakes, cookies, warm drinks and more. Enjoy our free gingerbread eBooks or visit our All Things Gingerbread page.

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Upside Down Cranberry Gingerbread Cake a Country Fair Winner

Servings: 9 serving(s)

Prep time: 20 minutes

Total time: 1 hours

Cooking time: 40 minutes

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Upside down Cranberry Gingerbread Cake is a sticky gingerbread with a gorgeous red crown. This recipe is a country fair winner from Thunder Bay, Ontario.

Upside-down cranberry gingerbread cake

November is gingerbread month in our house. The comforting flavours of gingerbread seem to suit the damp chilly days between Thanksgiving and Christmas and when the weather turns chilly a beautifully spiced gingerbread can feel cozy and comforting.

Gingerbread is the sort of cake I almost always serve to guests and bring to potlucks. It’s always a crowd favourite and is the perfect option if you want to bake dessert a day or two ahead of time.

Tip:

  • I chop my cranberries in the food processor but you could chop them by hand too. (Start with about two cups of whole cranberries.)
  • The original recipe calls for fresh ginger and cranberry juice. Both can be substituted with great success (see recipe for details).

This recipe won first place at the 2018 Hymers Fair in Thunder Bay, Ontario. Congratulations (and thank you) to T. Logan.

 

Upside-Down Cranberry Gingerbread Cake Recipe

Topping:

  • 1-1/2 cups chopped cranberries (fresh or frozen)
  • ¼ cup butter
  • 1/3 cup sugar
  • ¼ cup brown sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey

Cake:

  • 1/3 cup butter, softened
  • ¼ cup brown sugar
  • ¼ cup honey
  • 1/3 cup Crosby’s Fancy Molasses
  • ¼ cup cranberry juice*
  • 1 Tbsp. freshly grated ginger**
  • Zest of a lemon
  • 1 cup all-purpose flour, spooned in
  • ¾ tsp. baking soda
  • ½ tsp. cloves
  • 1 tsp. cinnamon
  • 1 large egg, room temperature

*Can use any fruit juice, or water.

**Can replace fresh ginger with 1 1/2 tsp. dried ginger (add with other spices).

Instructions:

  1. Preheat oven to 350 F.
  2. Line an 8”x 8” baking pan with parchment paper. Spread chopped cranberries in bottom of pan.
  3. In a medium saucepan, melt butter and add remaining topping ingredients. When smooth, remove from heat and pour over cranberries. Use a spoon to evenly distribute.
  4. In a large bowl, cream remaining butter with remaining brown sugar, honey, and molasses.
  5. Stir in cranberry juice and lemon zest.
  6. In a separate bowl, stir together flour, baking soda, and spices.
  7. Stir into batter then stir in egg.
  8. Spread batter over cranberry mixture in pan.
  9. Bake 30 – 40 minutes until cake begins to pull away from the sides of the pan.
  10. Cool 15 minutes then turn onto a plate.

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29 Favourite Molasses Recipes in a Free eBook

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Enjoy our new molasses cookbook (eBook) featuring 29 recipes for everyday favourites. All are family-friendly and well tested.

29 Favourite Molasses Recipes in a Free eBook. Family friendly and well tested recipes. Colour photo for each recipe.

Get all of our new favourite molasses recipes in a free eBook

This cookbook features all of my favourite recipes from the past two years. It’s a mixture of recipes for everyday cooking and baking — from muffins, cookies, quick breads and cakes, to main dish meals, sauces and drinks.

These are the sorts of recipes that can become your go-to recipes. They’re dependable and you know everyone will love them.

The book was designed to be easily downloaded and viewed on your computer, tablet and phone. That way you can access the recipes whenever and wherever you need them.

 

Favourite molasses recipes free eBook

Here’s just a glimpse of what the book includes…

zucchini brownies 2Whole wheat blueberry muffins --Sobeys gingerbread 2Buttermilk muffinsApple cider pumpkin mffinsmolasses mustard chicken smketchup 3 smbaked beans with sausage 3smcarrot cake 6 smpubnico cookie2smtriple ginger 6smpumpkin spice latte

Looking for a 30-minute meal for tonight, or lunch box ideas for the week? You’ll find everything you need in this  handy eBook.

Time to get cooking!

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Pumpkin Banana Bread Meant for Sharing

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

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Pumpkin Banana Bread combines all that I love about pumpkin and banana bread. It is lightly spiced, not too sweet, and has the loveliest texture.

When I was little my mom had a recipe for what she called “Friendship Bread”. I think it was made from some sort of sourdough starter that a friend gave her, along with the recipe.

If you’re familiar with sourdough starters you know that it’s a bit like someone giving you a puppy. You’ll be so thrilled to have it, but it does take care and feeding.

What I love about the idea of friendship bread is the sharing.  It really is a wonderful thing to give freshly baked treats away. and to receive these special packages is such a gift too.

Pumpkin Banana Bread recipe: it combines everything I love about both pumpkin and banana bread, and it isn't too banana-y or too pumpkin-y. It is lightly spiced and not too sweet, plus it has the loveliest texture.

This pumpkin banana bread recipe is just the loaf for sharing.

It combines everything I love about both pumpkin and banana bread, and it isn’t too banana-y or too pumpkin-y. It is lightly spiced and not too sweet, plus it has the loveliest texture.

This pumpkin banana bread recipe makes one giant loaf. And I mean giant. You may want to bake it in two pans so you can either freeze one loaf or give one away. If you choose two smaller pans start checking for doneness at the 25 minute mark. It shouldn’t take more than 35 minutes for the smaller loaves to bake.

This recipe has been slightly adapted from All Recipes.

Pumpkin Banana Bread Recipe

Ingredients:

  • 2 ripe bananas, mashed
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 1/3 cups pumpkin puree (not pumpkin pie filling)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey
  • 1 tsp. vanilla
  • ½ cup sugar
  • 2 ½ cups all-purpose flour, spooned in
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 2 tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves

Instructions:

  1. Preheat the oven to 350 F
  2. Line a 9”x 5” bread pan with parchment paper or grease it well.
  3. In a large bowl whisk together the banana, eggs, oil, pumpkin, molasses, honey and vanilla.
  4. In another bowl whisk together the flour, baking soda and baking powder, salt and spices.
  5. Sprinkle the flour mixture over the pumpkin mixture and stir gently until just combined.
  6. Scrape into prepared pan and bake for about an hour.*
  7. Remove from heat when you tap the top of the loaf and feel little give, or when a tester inserted into the middle of the loaf comes out clean.
  8. Cool in pan 10 minutes then remove to a wire rack to finish cooling. Cool completely before cutting.

*Lay parchment paper over the top of the bread during the last 15 minutes of cooking.

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Magical Molasses Sauce for Winter Vegetables

Servings: 8-10 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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This magical molasses sauce is the best way I know to add oomph to winter vegetables. It has a wonderfully rich flavour — sweet and buttery with a little tanginess from cider vinegar. Ready in 10 minutes.

This magical molasses sauce is the best way I know to add oomph to winter vegetables. Brush it on winter squash before baking, drizzle over onions before roasting or toss with cooked beets. It's great on roasted sweet potatoes too.
This five-ingredient sauce is more versatile than you could imagine.
Brush it on winter squash before baking, drizzle over onions before roasting or toss with cooked beets. It’s great on roasted sweet potatoes too. When you have this sauce on hand you’ll find that it’s more versatile than you could imagine. I even love it drizzled over this apple tart recipe. (It would be great over biscuits, or gingerbread, on ice cream…)

Don’t take my word for it. I received this enthusiastic email from a happy cook:

“Thanks for this sauce recipe! I’ve used it twice already; once on a mixture of root veggies tossed in the sauce to coat and baked, and then brushed on squash pieces and baked. Both times a big hit!! This will be one of my go to’s for the future … However, I was out of cider vinegar so I substituted red wine vinegar instead. 😊”

Magical molasses sauce is more versatile than you could imagine. Brush it on winter squash before baking, drizzle over onions before roasting or toss with cooked beets.
A good sauce makes meal planning easier.
Cooking a chicken or a roast can be the easy part of a meal. Deciding what vegetables to serve alongside can be more difficult so having a simple sauce that goes with just about everything can make your vegetable decisions a whole lot easier.
Let vegetables be the star of your meal. With this simple sauce you can turn ordinary fall/winter vegetables into something extra special, with little effort.
Magical molasses sauce will keep for three weeks in the fridge. Warm before using.

Magical Molasses Sauce

Ingredients:

  • 1/4 cup butter
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. cider vinegar
  • Pinch of salt
  • Freshly ground black pepper to taste

Instructions:

  1. Combine ingredients in a saucepan and warm over medium heat, stirring from time to time.
  2. Bring to a simmer and cook for five minutes.

Squash: Slice squash or peel and cube it. Place on a parchment-lined baking sheet and brush with sauce (toss sauce with cubed squash). Bake at 350 F for 15 minutes. Flip, brush with more sauce and cook until tender.
Onions: Quarter onions and place on a lightly oiled, parchment-lined baking sheet. Brush with sauce and bake at 350 F until sift and caramelized.
Sweet potato: Slice cross-wise into medallions and bake according to squash instructions above.
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Easiest Apple Tart with Store-Bought Puff Pastry

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Intimidated by pastry? No worries. You can make the easiest apple tart using tasty store-bought pastry.  A touch of molasses is the secret ingredient that keeps the apples from drying out and adds that true fall flavour.
Intimidated by pastry? No worries. You can make this "easiest apple tart" using tasty store-bought pastry. A touch of molasses is the secret ingredient that keeps the apples from drying out and adds flavour to the sweet.
Anyone can make an apple pie or an apple tart. No need to feel as though this fall classic is out of reach because you “don’t do pastry”. Store-bought puff pastry – especially those made with butter – is the perfect base to make this simple and showy apple tart.
This apple tart is extra delicious because the apples are sliced very thin and they’re flavoured with a little molasses. Molasses gives the tart a tangy sweet that suits fall. In fact, it adds enough flavour that I don’t even use cinnamon in this recipe.
Intimidated by pastry? No worries. You can make this "easiest apple tart" using tasty store-bought pastry. A touch of molasses is the secret ingredient that keeps the apples from drying out and adds flavour to the sweet.
I use a mix of Cortland and Macintosh apples when I bake tarts, pies and galettes. The apples add different flavours and Cortlands hold their shape better than Macintosh apples. It really doesn’t matter though. Just use your favourite fall apples in this recipe.
Let me explain: After you prep the dough you put it back in the freezer while you get the apples ready. The reason — the colder the pastry when it goes in the oven the flakier it will be when it’s cooked.

Easiest Apple Tart Recipe

Ingredients:

  • One package of store-bought puff pastry (all-butter)
  • 3 apples, peeled and thinly sliced
  • 1/3 cup sugar
  • 3 Tbsp. Crosby’s Fancy Molasses, divided
  • 1 egg yolk
  • 1 tsp. water
  • 2 Tbsp. butter
  • Sugar for sprinkling

Instructions:

  1. Preheat oven to 375 F.
  2. Thaw puff pastry according to package directions, roll it flat and lay it on a parchment-lined baking sheet. Lightly score each side, about 3/4” from the edge. Place in freezer (on the baking sheet).
  3. While the dough chills, toss the apples with the sugar and 1 Tbsp. of the molasses.
  4. Remove pastry from freezer.
  5. Whisk yolk with water and brush all over the pastry. Arrange the apples on top of the pastry, staying within the “score” line.
  6. Dot with butter and sprinkle over sugar.
  7. Bake for 30-35 minutes.
  8. Remove from oven and immediately drizzle over remaining 2 tablespoons of molasses.*
  9. Let cool slightly before cutting.

*A delicious option: In a small saucepan combine the 2 Tbsp of molasses with 1 Tbsp. of butter and stir until butter is melted. Brush mixture over apples at the 25 min mark.)
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Lemon Zucchini Muffins – My Go-To Zucchini Muffin Recipe

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Lemon zucchini muffins are moist and not too sweet. Just a little molasses adds more depth to the flavour and the lemon zest gives them a great lift. 

Lemon zucchini muffins are moist and not too sweet. Just a little molasses adds more depth to the flavour and the lemon zest gives them a great lift.

Back-to-school is a busy time, even if you don’t have anyone in your house in school. When the calendar turns from August to September I feel as though I’m starting a new year and I have that familiar urge to get organized. I start cleaning out cupboards, organizing recipes and baking for lunches.

Like many, my kitchen gets piled high with zucchini in September so my baking becomes another excuse to use it up.

Lemon zucchini muffins are moist and not too sweet. Just a little molasses adds more depth to the flavour and the lemon zest gives them a great lift.

These lemon zucchini muffins remind me of a recipe I grew up with. When I was little we’d arrive home from school to fresh muffins cooling on the counter and zucchini muffins were one of mom’s regulars. This recipe is less sweet than the recipe from my childhood but it is definitely sweet enough. The molasses adds depth to the sweet and the lemon zest gives the flavour a nice lift.

Lemon zucchini muffins freeze well but they also last on the counter (in a tin or bag) for a few days.

Tips:

  1. I have made this recipe with melted butter in place of the oil. The flavour is good but the texture isn’t as light. (I definitely prefer the oil version.)
  2. Feel free to add extra zucchini. This recipe can handle up to 1 3/4 cups of grated zucchini.
  3. I have reduced the sugar to 1/3 cup in this recipe with good results. If you prefer your muffins not too sweet then I think you’ll love the lower sugar version.
  4. The poppy seeds can be omitted (or replaced with 2 Tbsp. sunflower seeds).

 

 

Lemon Zucchini Muffins Recipe

Makes 12 muffins

Ingredients:

  • 1 1/2 cups grated zucchini
  • ½ cup sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup oil (olive, canola, grapeseed)
  • 2 large eggs
  • 2 tsp. vanilla
  • Grated zest of a lemon
  • 1 1/2 cups flour, spooned in
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbsp. poppy seeds

Instructions:

  1. Preheat oven to 400 F and line muffin pans with papers or grease them well.
  2. Squeeze the zucchini over the sink to get rid of some of the excess moisture.
  3. In a medium bowl whisk the sugar with the molasses and oil. Whisk in the eggs then the vanilla and lemon zest. Stir in the zucchini.
  4. In a large bowl stir together the flour, baking powder, baking soda, salt and poppy seeds.
  5. Gently fold wet ingredients into the flour mixture and stir until almost combined.
  6. Fill muffin tins ¾ full.
  7. Place muffins in oven and immediately reduce the temperature to 375 F.
  8. Bake for about 15 minutes, until tops of muffins spring back when lightly touched.
  9. Cool in pan 10 minutes then remove to a wire rack to finish cooling.

Nutritional info, per muffin:

Calories: 122, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 32 mg, Sodium: 150 mg, Carbs: 23, Sugar: 11 g, Protein: 3 g, Fibre 1 g, Potassium: 125 mg, Calcium: 32 mg

 

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16 Chocolate Chip Cookie Recipes Made Better With Molasses

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Here are 16 surprising ways that molasses makes chocolate chip cookies better.

A dozen chocolate chip cookie recipes

Of all the best-loved cookies in the world, chocolate chip cookies get the most votes.

When my son was a toddler he loved to help me bake and went through a stage when he constantly asked “Make chocolate cookies mama? Make chocolate cookies?”

Who could resist that little voice?

It appears that I indulged him often because over the past several years I have added a good number of chocolate chip cookie recipes to this blog. There are the classic chocolate chip cookie recipes but all sorts of variations too. From Cape Cod Oatmeal Chocolate Chip Cookies to a Low Sugar Chocolate Chip Cookie, Peanut Butter Oatmeal Chocolate Chip Cookies, Whole Wheat Chocolate Chunk Cookies and more, we’re sharing more than a dozen different ways to love chocolate chip cookies.

Some are old recipes of my Mom’s, others were given to me by readers. There’s a good mix of healthy, healthy-ish and just plain yummy cookies in the collection, a new favourite recipe for every chocolate chip cookie fan.

16 Chocolate Chip Cookie Recipes

Just a little bit of molasses can make a big difference in a chocolate chip cookie. It adds that rich “brown sugar” flavour and is great for the texture.

Take a look at our collection of Chocolate Chip Cookie Recipes and let me know if you have a favourite.

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6 Best Blueberry Muffin Recipes You Need to Try

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Find a new favourite blueberry muffin recipe among these 6 wholesome favourites.  

Best blueberry muffin recipes

When I was growing up our family always took vacation the last week of August. After a summer of swimming in the river, our holiday destination was always the ocean and the long drive to our rental house took us through miles of wild blueberry fields in Southern New Brunswick  and then into Maine. Our holiday always coincided with the blueberry harvest so on the way back home we’d stop along the way to buy several 10 lb boxes of fresh wild blueberries. We’d eat the berries by the handful and get our fill before everything went into the big freezer at home.

It’s probably no surprise that my summer vacation routine is very similar. My family and I head to the ocean, not too far from the beaches I visited as a child. We drive past the same wild blueberry fields and load up on boxes of wild blueberries from those very fields.

Of all the things I bake with wild blueberries, my favourite are blueberry muffins. The taste and texture that blueberries add to a muffin takes me right back to childhood.

Over the years I have posted a great variety of blueberry muffin recipes on this blog, and I’m sure there are many more to come. In the meantime, give some of these – our best blueberry muffin recipes –  a try and let me know what you think.

6 Best Blueberry Muffin Recipes:

Whole Wheat Blueberry Muffins

This is an adaptation of the blueberry muffin recipe I grew up with.

Crosby’s Blueberry Muffins

An old recipe from the Crosby’s recipe archives.

Blueberry Bran Muffins

An adaptation of an Ina Garten recipe.

Blueberry Oat Muffins

A favourite refined sugar-free recipe.

Blueberry Wheat Germ Muffins

This is a variation of my sister’s  extra healthy (and famous) wheat germ muffins.

Multi Grain Blueberry Carrot Muffins

The muffins are wholesome, stuffed with all sorts of good things like whole wheat flour, cornmeal, carrots and blueberries.

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Best blueberry muffins recipes

Homemade Cornmeal Molasses Dog Treats

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Cornmeal molasses dog treats are a wholesome snack for your furry friend. They’re easy to make and tasty for people too.

Homemade Cornmeal Molasses Dog Treats

At farmer’s markets I always admire the homemade dog treats. They look so wholesome that I’m temped to buy them, even though we don’t have a dog right now.

While we await our puppy (still a few months off — fingers crossed) I thought it time to practice baking for a family addition of the furry kind, especially since my oldest child will be heading away to university next month so there will be fewer of us in the house to eat my regular baking.

Homemade Cornmeal Molasses Dog Treats

This recipe for cornmeal molasses dog treats is adapted from a recipe that a former colleague gave me.  To her version I added ground flax, used coconut milk and tried them with various lengths of grated carrots. Our neighbour’s dog devoured them and I ate a few too. (Rolled thinly, they’re like crackers and go great with a slab of extra old cheddar.)

I love the bone-shaped version but cutting them into little crackers is much more practical.

Tip from a reader:  “Many dogs have corn allergies, so substitute cornmeal with rice flour, oat flour, or kamut flour…..works great.” Another reader suggested chickpea flour in place of the wheat flour for dogs with allergies. 

 

Homemade Cornmeal Molasses Dog Treats Recipe

Ingredients: 

  • ½ cup flour
  • ½ cup whole wheat flour
  • ½ cup ground toasted sunflower seeds
  • ¼ cup cornmeal*
  • 1-2 Tbsp. ground flaxseed
  • ¼ cup grated carrots**
  • ¼ tsp. salt
  • 1 large egg
  • 2 Tbs. coconut milk or evaporated milk
  • 2 Tbsp. olive oil
  • 2 Tbsp. molasses

Instructions: 

  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. Combine all ingredients in a large bowl and mix until well blended.
  3. Scrap onto a lightly floured surface and gather into a ball.
  4. Roll to ¼” thick and cut into shapes.
  5. Prick with the tines of a fork then bake 15-20 minutes until golden.

 

Store in a tin for up to two weeks. This recipe freezes well.

*Can replace cornmeal with oat flour or rice flour.

**Grate carrots on a box grater, either the large hole or the medium size.

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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

Take me to the recipe

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.

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. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe. 

Gluten-Free Banana Flax Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

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

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. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.