Butter Tart Muffins Are Actually a Thing

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts. 

Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts. This is a sweet muffin, but not as sweet as the real deal.

This is a sweet muffin, but not as sweet as the real deal (of course). Less sweet than a slice of cake — more like a tea bread.

The title of this recipe is enough to catch anyone’s eye. Slightly sticky and tasting of buttery caramel, the flavour is reminiscent of butter tarts. They have lots of texture too with a good amount of raisins and walnuts. 

Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts. This is a sweet muffin, but not as sweet as the real deal.

This is a recipe from my aunt, who often sends recipes to my mom. She has an eye for good recipes and many of her recipe have become family favourites.

Her original recipe called for a full 1 1/2 cups of raisins. As much as I enjoy raisins that was too much for me. I make these muffins with one cup of raisins but feel free to increase it. 

Butter tart muffins will last in a tin on the counter for the better part of a week. That extra drizzle of molasses at the end helps to keep them sticky and adds extra moisture. 

Molasses and butter tarts are a tasty pairing. If you’re in the mood for true butter tarts check out our butter tart recipes on this website. 

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Butter Tart Muffins

Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts. This is a sweet muffin, but not as sweet as the real deal.

Butter tart muffins have that characteristic caramel flavour we love in true butter tarts, with lots of raisins and walnuts.

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
Scale

Ingredients

  • 1/2 cup milk
  • 1/2 cup butter
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 1 cup raisins*
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • Pinch of salt
  • 2 large eggs, beaten
  • 1/2 cup chopped walnuts
  • About 1/4 cup Crosby’s Fancy Molasses for drizzling

Instructions

  1. Preheat oven to 375 F and line muffin pan with paper liners
  2. Combine milk, butter, molasses, sugar, vanilla and raisins in a sturdy pot and warm over medium heat until the butter melts and the sugar is no longer gritty. Remove from heat and let cool for 5-10 minutes.
  3. Whisk together flour, baking powder, baking soda and salt.
  4. Pour the butter mixture over the flour mixture and stir with a rubber spatula  until the flour is about half incorporated.
  5. Pour in the beaten eggs and stir a few more times then add the walnuts.
  6. When mixture is just about incorporated spoon into prepared pan.
  7. Bake for 13-15 minutes.
  8. Remove from the oven and immediately spoon 1 tsp. of molasses over each muffin.
  9. Let cool in pan 10 minutes and remove to a wire rack to finish cooling.

 

Notes

  • You can add up to 1 1/2 cups of raisins.

Keywords: Butter Tarts

 

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Other winning recipes from my Aunt Nana…

Just to prove that I really do have a great stash of recipes from my aunt here are a few others that I have shared on this site:

Fresh Ginger Cake

Uncle George’s Beer Barbecue Sauce

Oatmeal Flax Bars

Sweet Cornmeal Biscuits

Servings: 12 serving(s)

Prep time: 30 minutes

Total time: 50 minutes

Cooking time: 20 minutes

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Sweet cornmeal biscuits are perfect for summer. Enjoy them with your barbecue, or turn them into strawberry shortcake. Even better, serve them warm drizzled with molasses for the easiest dessert ever.

Sweet cornmeal biscuits - the most versatile bread. Serve them alongside supper, or hot with butter and molasses, or as the base of your fruit shortcake.

Some of you may have noticed that I have an affection for cornmeal. There is no shortage of recipes for cornbread on this website and even a recipe for cornbread peach cobbler but this is the first recipe on the site for cornmeal biscuits.

Every season is biscuit season in my books but they really are the star in summer. Biscuits are always delicious alongside a meal, especially a barbecue so they can sop up tasty dressings and juices.

Their real star power comes at dessert, I think. Served as the base of a fruit shortcake, perfectly textured, barely sweet biscuits (especially these lofty sweet cornmeal biscuits) are the perfect foil for fresh berries and whipped cream.

Sweet cornmeal biscuits - the most versatile bread. Serve them alongside supper, or hot with butter and molasses, or as the base of your fruit shortcake.

A simple, satisfying dessert:

I love these sweet cornmeal biscuits hot out of the oven, slathered with butter and drizzled with molasses.

These cornmeal biscuits get their added height from the addition of eggs. If you prefer your biscuits a little higher, roll the dough 1″ thick instead of 3/4″ as I suggest below.

The folding method outlined in the instructions contributes to lovely layers.

This recipe makes exactly 12 biscuits when you use a 2 1/2″ round cutter.

Biscuit tips:

  • I prefer fine cornmeal for these biscuits (corn flour) to create a finer texture.
  • You can omit the sugar if you want to serve these alongside your main dish. No need to sprinkle the sugar on top wither.
  • Want an extra lemony flavour? Add the zest of a lemon.
  • For tender biscuits handle your dough gently.

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Sweet Cornmeal Biscuits

Lofty cornmeal biscuits

Sweet cornmeal biscuits are perfect for summer. Enjoy them with your barbecue, or turn them into strawberry shortcake. Even better, serve them warm drizzled with molasses for the easiest dessert ever.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup cornmeal (fine or medium)
  • 2 Tbsp. sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup cold butter
  • 2 large eggs, room temperature
  • Juice of half a lemon (about 1 Tbsp.)
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1/3 cup milk
  • Additional milk for brushing on top (optional)
  • sugar for sprinkling (optional)

Instructions

  1. Whisk together dry ingredients in a large bowl.
  2. Cut in butter, using a pastry blender or two knives.
  3. In a small bowl lightly beat the eggs then stir in the lemon juice, molasses and 1/3 cup milk.
  4. Make a well in the centre of your dry ingredients and pour in the liquid mixture.
  5. Mix gently with a fork until flour is mostly incorporated.
  6. Turn out onto a lightly floured surface and gently gather and knead to incorporate the remaining flour.
  7. Gently pat into a rectangle and fold into thirds, like a business letter.
  8. Gently pat or roll into a rectangle again and fold into thirds once more.
  9. Do this once more then gently roll into a rectangle about 3/4″ thick.
  10. Cut into rounds (without twisting) and place on a parchment-lined baking sheet.
  11. Refrigerate for 15 minutes.
  12. Preheat oven to 400 F.
  13. Remove biscuits from fridge, lightly brush the tops with a little milk and sprinkle with sugar.
  14. Bake for 18-20 minutes.

Notes

This recipe makes 12 biscuits when cut with a 2 1/2″ round cutter.

Biscuits are always best eaten fresh out of the oven.

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Healthy Chocolate Granola is Refined Sugar Free

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

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Healthy chocolate granola is a sweet addition to your morning yogurt. Refined sugar free.

Healthy chocolate granola is a sweet addition to your morning yogurt. Refined sugar free.

Good for breakfast and snack time

Granola is a favourite in our house because it does double duty. It’s a great breakfast with yogurt or sprinkled over cereal. It makes a good afternoon snack too, either with yogurt or on its own. If you leave jars of healthy chocolate granola out in the open your kids will snack on it. Guaranteed.

Granola is filled with healthy stuff

One of the reasons I love granola is that you can add so many healthy ingredients to it. From nuts and seeds to dried fruit, and of course rolled oats, granola can be a nutritional powerhouse. It can often be high in fat and sugar too. That’s why making your own is such a great idea — it helps you decide just how sweet you want it to be, and how rich.

This healthy chocolate granola recipe feels like a treat because it’s so chocolaty but it isn’t too sweet. If you’d like it a little sweeter add another tablespoon of molasses, maple syrup or mix a tablespoon of brown sugar into the oil-molasses mixture.

Healthy chocolate granola is a sweet addition to your morning yogurt. Refined sugar free.

Granola tips:

  • Add dried fruit after the granola has finished cooking. If you add raisins, dried cranberries or other fruit before cooking that fruit will get too hard.
  • Add a little water to reduce the amount of oil required.
  • Mix and match your nut, seed and fruit additions to suit your preferences and what you have in the cupboard. Try sunflower seeds, sesame seeds, chia, flax, walnuts, raisins, apricots…

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Healthy Chocolate Granola (refined sugar free)

Healthy Chocolate Granola makes a great breakfast or snack. This recipe is filled with nutritious ingredients and is refined sugar free.

  • Author: Bridget Oland
Scale

Ingredients

  • ½ cup coconut oil*
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup
  • 2 Tbsp. water
  • 2 tsp. vanilla
  • 3 ½ cups old fashioned rolled oats (not instant)
  • ½ cup cocoa powder
  • 2/3 cup almonds (sliced or whole, raw)
  • ½ cup pumpkin seeds
  • ½ cup unsweetened coconut flakes
  • ½ tsp. salt
  • ½ cup dried cranberries

*Can use olive oil or grapeseed oil

Instructions

  1. Line a large rimmed baking sheet with parchment paper. (Use two baking sheets if there is room in your oven.)
  2. Preheat the oven to 300 F
  3. Combine the oil, molasses and maple syrup in a small pot and warm over medium heat until coconut oil is melted. (Can omit this step if you’re using another type of oil)
  4. Stir in water and vanilla
  5. In a large bowl combine the oats, cocoa powder, almonds, pumpkin seeds, coconut and salt. Pour over the liquid mixture and stir with a rubber spatula to combine.
  6. Scrape onto prepared pan(s) and spread evenly.
  7. Bake for 45 minutes, stirring every 15 minutes.
  8. If after 45 minutes it doesn’t seem quite dry leave it in the oven for an additional 15 minutes, with the oven turned off.
  9. Remove from the oven and sprinkle over the dried cranberries.
  10. Cool completely and store in jars for up to three weeks.

Notes

*Can use olive oil or grapeseed oil

Replace almonds with sunflower seeds for a nut-free option.

Nutrition

  • Serving Size: 1/4 cup

Keywords: chocolate granola

 

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Ginger Cookie Ice Cream Sandwiches

Servings: 6-8 serving(s)

Prep time: 6 hours

Total time: 6 hours

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Ginger Cookie Ice Cream Sandwiches start with spicy ginger crinkle cookies. Sandwiched in the middle is a ginger molasses toffee crunch ice cream that’s a cinch to make. The result is the best ice cream sandwich ever.

Ginger Cookie Ice Cream Sandwiches: spicy ginger crinkle cookies sandwiched with a creamy ginger molasses toffee crunch ice cream that's a cinch to make.

This outstanding treat starts with spicy ginger crinkle cookies that are not quite soft and not quite chewy. It’s the perfect cookie texture to serve as top and bottom of an ice cream sandwich.

These spicy ginger cookies are a favourite recipe of mine because they always turn out beautifully and the dough requires no chilling so you can get the cookies right in the oven.

Spicy ginger molasses cookies for ginger cookie ice cream sandwiches

Cookie tip: 

To portion these cookies I have taken to using a medium cookie scoop for speed, ease and because it keeps the cookies uniform in size. You’ll appreciate that when you’re making ice cream sandwiches or using any sort of filling. (Have you tried lemon butter cream with ginger cookies?)

ginger toffee crunch ice cream for ginger cookie ice cream sandwiches

Then, sandwiched in the middle is an extra creamy ginger molasses ice cream studded with crunchy toffee bits (aka Skor bar). This no-churn recipe couldn’t be easier. All you need are beaters, a freezer and six hours of patience to wait for the creamy mixture to freeze.

Spicy Ginger Molasses Crinkle Cookies

Ingredients:

  • ¾ cups butter, softened
  • ¾ cup brown sugar, firmly packed
  • 1 large egg, room temperature
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 ¾ cups all-purpose flour (spooned in)
  • 2 tsp. baking soda
  • 1 Tbsp. ground ginger
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • Sugar for rolling

Instructions:

  1. Preheat oven to 350 F
  2. Cream butter and sugar until sugar is no longer gritty and mixture is light in colour.
  3. Beat in the egg then the molasses.
  4. Whisk together the flour, baking soda, spices and salt. Beat into the butter mixture in three additions.
  5. Scoop dough in 1 ½ Tbsp. portions and form into balls
  6. Place extra sugar in a bowl and roll cookies in sugar.
  7. Place on parchment-lined baking sheet.
  8. Bake 12-15 minutes until set and crackly on top.

Hopefully you have made the ice cream in advance so you don’t have to wait six hours to enjoy your ice cream sandwich. 

Ginger Toffee Crunch No-Churn Ice Cream

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 cups heavy cream
  • ½ tsp. powdered ginger
  • 2 Skor bars, chopped

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 about 2/3 of the chopped score bar.
  5. Scrape mixture into the prepared pan.  Even out the top and sprinkle over the remaining Skor bar bits.
  6. Cover and freeze for at least 6 hours.

To assemble ginger cookie ice cream sandwiches:

Sandwich a scoop of ice cream between two cookies :)

  • I prefer to eat them immediately so the cookies are on the soft side and the ice cream slowly melts. I serve these on a plate with a spoon so people have a less messy option.
  • Another option is to let the ice cream soften a bit before assembly. Then place the assembled sandwiches back in the freezer to set before eating. Colder on the teeth but less messy.

Both options are delicious.

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Five-Ingredient Peanut Butter Cookies are Flourless & Gluten Free

Servings: two and a half dozen cookies serving(s)

Prep time: 10 minutes

Total time: 22 minutes

Cooking time: 12 minutes

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These easy five-ingredient peanut butter cookies are chewy in the middle and crispy on the outside in that irresistible peanut butter cookie way. Gluten-free & flourless.  

These easy five-ingredient peanut butter cookies are chewy in the middle and crispy on the outside in that irresistible peanut butter cookie way. Gluten-free & flourless.  

This is the ultimate quick and easy cookie recipe. It’s the sort of cookie you can mix up in a hurry if you have someone coming over (we’re able to do that now in New Brunswick) or if you just want something sweet right now.

This is a variation of an old recipe from my brother. I simply swapped out some of the sugar for molasses to add more depth to the flavour, and because peanut butter and molasses is such a great combination. (When Erik makes them he adds a little ginger. If you want to go that route try 1/2 tsp. of powdered ginger. Whisk it in with the sugar in step 2.)

These easy five-ingredient peanut butter cookies are chewy in the middle and crispy on the outside in that irresistible peanut butter cookie way. Gluten-free & flourless.  

Cookie Tips:

  • These cookies spread flat as pancakes so give them room on the cookie sheet.
  • They work best made with just a tablespoon of dough per cookie.

 

This cookie is delicious for nibbling on its own but is also good served with a bowl of ice cream. Try them alongside our tasty recipe for Greek Yogurt Chocolate Pudding.

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Five-Ingredient Peanut Butter Cookies

These easy five-ingredient peanut butter cookies are chewy in the middle and crispy on the outside in that irresistible peanut butter cookie way. Gluten-free & flourless.  

  • Author: Bridget Oland
Scale

Ingredients

  • 3/4 cup sugar
  • 1 tsp. baking soda
  • 1/4 cup Crosby’s Fancy Molasses
  • 1 cup peanut butter
  • 1 large egg

Instructions

  1. Preheat the oven to 350 F & line a baking sheet with parchment paper.
  2. Whisk together the sugar and baking soda.
  3. Add remaining ingredients and mix well.
  4. Drop by tablespoonful on to prepared sheet.
  5. Bake 10-12 minutes, rotating sheet halfway through.

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Quick Molasses Cornbread Muffins to Suit Every Meal

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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Quick & hearty Molasses Cornbread Muffins are a great when you’re craving bread and are low on flour and time. Ready to eat in under 30 minutes.

Quick molasses cornbread muffins

I have always had an affection for cornbread. I love how it suits every meal of the day and can travel from breakfast to super without a blink. It shines at any meal since it can move in sweet and savoury directions.

If you’re new to molasses with your cornbread (or molasses cornbread muffins) be prepared to be amazed. The pairing goes back decades (centuries?) and the two flavours go together beautifully.

This recipe is great with medium and coarse grind cornmeal. It can also be baked in a 9″x 9″ pan if you prefer to make traditional cornbread or need to feed a crowd.

So many ways to enjoy cornbread:

  • These molasses cornbread muffins are a great addition to your backyard barbecue. Serve them with chili too.
  • Want to make them more savoury? Add half a cup of corn kernels to the batter and a little chili powder (1/2 tsp.). Reduce the sugar by 2 Tbsp.
  • Toasted cornmeal muffins are a yummy breakfast treat.
  • For a speedy dessert you can drizzle these muffins with molasses (add a good slather of butter first).

If you love the molasses cornbread combo try our blueberry molasses cornbread or our cornmeal pancakes.

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Quick Molasses Cornbread Muffins

Quick molasses cornbread muffins

Quick & hearty Molasses Cornbread Muffins are a great when you’re craving bread and are low on flour and time. Ready to eat in under 30 minutes.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 ¼ cups all-purpose flour, spooned in
  • ¾ cup cornmeal, spooned in
  • 1 Tbsp. baking powder
  • Pinch of baking soda
  • ¾ tsp. salt
  • 2 large eggs, room temperature
  • ¼ cup sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • ¾ cup milk
  • 1/2 cup butter, melted

Instructions

  1. Preheat oven to 400 F.
  2. Prepare your muffin pan (line with papers or grease well).
  3. In a large bowl whisk together the dry ingredients. In a small bowl, whisk eggs, then add the sugar and molasses. Stir to combine then whisk in the milk and melted butter.
  4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently to combine, breaking up lumps in the batter with the back of a spoon.
  5. Spoon batter into prepared pan and bake 10-12 minutes, until golden and the tops spring back when touched lightly.
  6. Let cool 10 minutes before removing muffins from the pan.

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Peanut Butter Oatmeal Muffins with Pantry Basics

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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These quick & easy Peanut Butter Oatmeal Muffins are made with pantry basics. They help you conserve hard-to-come-by ingredients by combing rolled oats with flour and replace butter with peanut butter.

Quick & easy Peanut Butter Oatmeal muffins are made with pantry basics. They help you conserve hard-to-come-by ingredients by combing rolled oats with flour and replace butter with peanut butter.

We have a few famous peanut butter recipes in our family. My mom still makes her airy peanut butter cake for family birthday parties and I grew up eating peanut butter oatmeal bars as an after school snack.

These muffins are a not-too-sweet version of my family favourites. Light textured and slightly chewy they make a satisfying snack – a bit like a cross between a cookie and a muffin. (A perfect combo since my son requested muffins yesterday and my daughter always prefers cookies.)

These quick & easy Peanut Butter Oatmeal Muffins are made with pantry basics. They help you conserve hard-to-come-by ingredients by combing rolled oats with flour and replace butter with peanut butter.

Peanut Butter Oatmeal Muffins showcase that fantastic flavour pairing of peanut butter and molasses. Whether you swirl the two together on a slice of toast, blend them into a savoury peanut sauce or combine them in baked goods, the PB & M combo always tastes better than you could imagine. Both flavours are toned down in this recipe but mild taste suits a muffin.

To prove my point, we have a whole page of recipes devoted to peanut butter + molasses recipes :)

Back to this recipe, peanut butter oatmeal muffins are very quick and easy to mix up and the recipe makes a perfect dozen.

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Peanut Butter Oat Muffins

Quick & easy Peanut Butter Oatmeal muffins are made with pantry basics. They help you conserve hard-to-come-by ingredients by combing rolled oats with flour and replace butter with peanut butter.

These quick & easy muffins are made with pantry basics. They help you conserve hard-to-come-by ingredients by combing rolled oats with flour and replace butter with peanut butter.

  • Author: Bridget Oland
Scale

Ingredients

  • ¾ cup rolled oats (old fashioned or quick, not instant)
  • 1 ¼ cups milk
  • 1 ¼ cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 large egg, room temp.
  • 1/2 cup peanut butter
  • Rolled oats for sprinkling over top (optional)

Instructions

  1. Preheat oven to 375 F
  2. Line muffin pan with paper liners or grease them well.
  3. In a medium bowl combine the rolled oats and milk. Set aside.
  4. In a large bowl whisk together the flour, brown sugar, baking powder and salt.
  5. Whisk the molasses, egg and then peanut butter into the milk mixture.
  6. Make a well in the flour mixture and pour in the milk mixture. Using a rubber spatula, fold the wet mixture into the dry until almost combined. (It’s okay to have a few streaks of flour.)
  7. Scoop into prepared pan and sprinkle a few rolled oats over top.
  8. Bake for 18-20 minutes until tops spring back when lightly touched.

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Chocolate Chip Banana Muffins Have Joy in Every Bite

Servings: 18-24 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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When you want just a little something sweet, as an afternoon snack or after supper nibble, chocolate chip banana muffins are just the thing. Made wholesome with whole wheat flour, unsweetened coconut and yogurt.

Chocolate Chip Banana Muffins

My dining room table makes a pretty good home office. It feels appropriate given that I work in food.

Those I feed are sitting nearby and the kitchen is just three steps to my right. I have a view of the yard, of birds flitting about, and I have been keeping track of a pair of mallard ducks that likes to wander down to our little stream.

We’re a lucky bunch here, for all sorts of reasons, but mostly because we’re tuning ourselves into the simply joys in each day.

“I will look for reasons to feel good and I will find them.”

-Abraham Hicks

I always find joy in the kitchen – and that’s under normal circumstances. Now, with so many people spending more time in the kitchen – for comfort, or necessity, or both – I’m feeling even more inspired. And that means I have all kinds of new recipe ideas to share with you.

Which brings me to this new recipe for Tropical Chocolate Chip Banana Muffins. It’s a recipe I have had kicking around for years, inspired by a recipe from Leite’s Culinaria.

Chocolate Chip Banana Muffins

The recipe is a true cross between a cake and a wholesome muffin. The muffins aren’t quite as sweet as a slice of cake and the texture is so lovely. The recipe calls for chocolate chips but you could substitute walnuts or pecans.

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Chocolate Chip Banana Muffins

Made with whole wheat flour, bananas, yogurt and coconut these muffins have a lovely flavour and texture. They’re a little wholesome and so satisfying.

  • Author: Bridget Oland
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 24 1x
Scale

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 ripe bananas, mashed
  • 1 cup sugar
  • 1 1/4 cups vegetable oil (I use grapeseed)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup plain yogurt (or flavoured, if that’s all you have)
  • 2 tsp. vanilla
  • 3 lg. eggs, room temp.
  • 1/2 cup unsweetened shredded coconut
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 375°F
  2. Line muffin pans with paper liners or grease them well.
  3. In a large bowl whisk together the flours, baking soda and salt.
  4. In another bowl whisk the bananas with the sugar, oil, molasses, yogurt and vanilla. Whisk in eggs, one at a time.
  5. Add wet ingredients to the flour mixture and stir until almost combined. Stir in coconut and chocolate chips.
  6. Spoon into prepared muffins pans, place pans in the oven and reduce the oven temperature to 350°F.
  7. Bake for 20-25 minutes until the tops are golden and spring back when lightly touched.

Notes

Substitute walnuts or pecans for the chocolate chips if you’d prefer the muffins to be less sweet.

This batter can be baked in mini banana bread tins. (Adjust baking time accordingly).

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Cook with Your Kids: Fun & Easy Recipes (Free eBook)

Take me to the recipe

We want to make it easier for you and your family to enjoy all of this extra time at home. This free eBook, and our new Cooking with Kids recipe section, will give you more ways to stay busy while you stay home, and keep your kids learning and having fun.

Cook with Your Kids: Fun & Easy Recipes to Keep Your Kids from Climbing the Walls (Free eBook)

There are so many great reasons to cook with your kids. It’s a terrific way to keep kids entertained and they can be learning and having fun in the kitchen while they’re at it. Our free eBook includes 17 easy recipes that your kids can make on their own or with just a little help.

Let your kids loose in the kitchen – encourage them to cook, with you or on their own.

I love baking with my kids. They have always spent time in the kitchen with me, and baking together was a regular thing once they were old enough to stand on a chair beside me.

A great way to learn

Baking with your kids is a great way to teach life skills. Young kids learn their way around the kitchen without even thinking about it and that helps build the confidence to cook on their own.

Like other forms of creative play letting kids explore in the kitchen engages all of their senses and strengthens learning. (And don’t forget about all of the math involved in making a recipe!)

Making memories!

Best of all, cooking with your kids, and then sharing the kitchen creations, is a beautiful way to spend time together.

More time at home these days means more time for cooking and more time with family. Look for the silver lining…

Download our free eBook here:

Cook With Your Kids: 17 Fun & Easy Recipes

Cook with Your Kids: Fun & Easy Recipes to Keep Your Kids from Climbing the Walls (Free eBook)

We have an entire section on our website for cooking with kids. Here you’ll find all sorts of recipes for making memories in the kitchen.

Cooking with kids

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8 Healthy Big Batch Suppers for Sharing

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These 8 healthy big batch suppers are wholesome, nourishing and comforting. This selection includes chicken, shrimp, pork and vegetarian options.

8 Healthy Big Batch Suppers for Sharing

On Sunday, The Globe and Mail columnist André Picard posted a very simple and meaningful opinion piece about how he believes we’ll all get through this pandemic. Picard has been a health reporter for decades but his column wasn’t about the virus or how it’s spreading. He wrote  about humanity, how it’s in our DNA to help others and that a desire to lend a hand will carry us through to the other side of this crisis.

“The only way to slow this pandemic is for all of us to become helpers…” he wrote. By now we all know how we can help our communities (working from home, avoiding social gatherings, self-isolating if necessary…)

Since most of us are spending more time at home than we’re used to, the kitchen could become a hub of helpfulness.

Eating well is one of the ways we can keep our immune systems strong. With that in mind we’re sharing some of our favourite recipes for healthy big batch suppers – wholesome meals that are nourishing and comforting.

These recipes can feed a crowd if you’d like to share with friends or family.

8 Healthy Big Batch Suppers for Sharing

Easy Sweet & Sour Chicken Drumsticks

This chicken cooks in a rich sauce and stays so moist. Remove the skin before baking to make these healthier.

Sweet & Sour Chicken Drumsticks

Baked Beans with Sausage

This is a slow cooker recipe that uses canned beans so is quick to throw together.

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).

Cajun Shrimp (or haddock)

This is a 30-minute meal that feeds a crowd. The spice blend and marinade are delicious on haddock too.

Easy Cajun shrimp recipe ready in 30 minutes

Hearty Guinness Stew

This recipe can be made with beef or chicken, depending on your preference. Ready in an hour.

Healthy big batch suppers: Hearty Guinness stew is late winter comfort food at it's best. Filled with root vegetables and loaded with flavour this warming meal is delicious and satisfying. Ready in an hour.

Turkey Black Bean Chili

A hearty stick-to-your-ribs chili that combines a little sweet with heat.

Healthy big batch suppers: Black bean turkey chili combines some sweet with heat.

Sloppy Joes

One of my childhood favourites made a little healthier. The mixture is great in tacos too.

Healthy big batch suppers: 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

One-Pot Mustard Molasses Chicken

Another 30-minute meal. Make this easy recipe in the Instant Pot or in the oven.

Healthy big batch suppers: One pot mustard molasses chicken is simple and flavourful. Made in the Instant Pot or baked in the oven.

Thai-inspired Chickpea Sweet Potato Stew

A healthy and delicious vegetarian meal that your kids will love.

Healthy big batch suppers:  Chickpea sweet potato curry

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Hearty Guinness Stew (with beef or chicken)

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 1 hours

Cooking time: 40 minutes

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Hearty Guinness stew is late winter comfort food at its best. Filled with root vegetables and loaded with flavour this warming meal is delicious and satisfying. Ready in an hour.

Hearty Guinness stew is late winter comfort food at it's best. Filled with root vegetables and loaded with flavour this warming meal is delicious and satisfying. Ready in an hour.

Sometime damp and slushy March days can feel colder than January. That’s when hearty dishes like hearty Guinness stew become standard weeknight fare. This is a stew that sticks to your ribs and makes the whole kitchen feel warm.

Hearty Guinness stew is late winter comfort food at it's best. Filled with root vegetables and loaded with flavour this warming meal is delicious and satisfying. Ready in an hour.

No one in my house enjoys beef so I make our Guinness stew with chicken. For me the charm of this stew is in the root vegetables anyway, and the richly flavoured broth. The protein can be optional (although my brother Geoffrey might disagree).

The key to having this stew ready in an hour

It may seem like this recipe is complicated because the ingredient list is long but it’s easier than you might think.

While you’re browning the meat set the remaining ingredients out on the counter. You can prep the vegetables while the meat is browning too so when it comes time to saute the onions, carrots and turnip you’ll be all set.

Two secret ingredients:

The flavour of the broth really is amazing thanks to the wine and the beer. But I also credit the molasses (adds a savoury kind of sweet) and the Worcestershire sauce which adds great depth of flavour.

Serve this stew with crusty bread, these cheddar biscuits with whipped molasses butter or  sweet and buttery molasses biscuits.

Of course soda bread is a great option too. Here are three of our favourite soda bread recipes.

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Hearty Guinness Stew (with beef or chicken)

Hearty Guinness stew is late winter comfort food at it's best. Filled with root vegetables and loaded with flavour this warming meal is delicious and satisfying. Ready in an hour.

Hearty Guinness stew is late winter comfort food at it’s best. Filled with root vegetables and loaded with flavour this warming meal is delicious and satisfying. Ready in an hour.

  • Author: Bridget Oland
  • Prep Time: 20 min.
  • Cook Time: 40 min.
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x
  • Category: Main Dish
Scale

Ingredients

  • ¼ cup olive oil
  • 6 chicken thighs*
  • 1 onion, diced
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 2 carrots, peeled & diced
  • 1 small turnip, peeled & diced
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. tomato paste
  • 2 tsp. dried thyme
  • ¼ tsp. black pepper
  • 1 cup Guinness Stout (or any dark beer)
  • 1 cup red wine
  • 4 cups broth
  • 23 potatoes, cut into 1” pieces

Optional: broth thickener

  • 2 Tbsp. flour
  • 1/3 cup water

Whisk flour into water and stir into cooked stew 5-10 minutes before serving.

Instructions

  1. Warm a large heavy pot (Dutch oven) over medium heat and add the oil. When it shimmers add the chicken thighs in a single layer. (Brown chicken in two batches if necessary).
  2. Cook chicken about 4 minutes each side and remove to a plate.
  3. Add the onion and bay leaves and saute until soft. Add the garlic, carrots and turnip and saute for 5-10 minutes, covered (stirring from time to time).
  4. Add remaining ingredients, stir to combine and add the potatoes.
  5. Place the chicken back in the pot, cover and cook for about 40 minutes, until vegetables and chicken are cooked.

Notes

*If you’re using beef instead of chicken…

  • 1 lb beef stew meat, cubed
  • ¼ cup flour

Toss the beef in the flour and brown on all sides. Remove to a plate and continue on with the recipe. Add meat back into the pot at step 5.

Keywords: stew; comfort food; soup

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Healthy Chocolate Dessert Hummus

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 10 minutes

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Healthy chocolate dessert hummus is a tasty treat that’s filled with all sorts of wholesome ingredients. It’s a good source of fibre, folate, iron and more. Refined sugar free.

Healthy chocolate dessert hummus is a tasty treat that's filled with all sorts of wholesome ingredients. It's a good source of fibre, folate, iron and more. Refined sugar free.

When my kids were young they were crazy abut chickpeas. We ate them often at mealtime but also used them as snack food as soon as the kids were old enough to hand-feed themselves. From there it was fairly easy to move onto hummus.

Chickpeas for dessert?

This chocolate dessert hummus is unlike any recipe I have ever made, in a good way. It’s just sweet enough and oh so chocolaty. It feels a bit like eating chocolate frosting – flavour and texture anyway – but tastes healthy too.

The first time I ever heard about chickpeas as dessert was from a good friend who spent some time in Morocco. She gave me a recipe for a pie made with sweetened chickpeas and also taught me how to skin chickpeas to create a more pleasing texture. (See her tip below).

Chickpea Tips:

  • Chocolate dessert hummus can be made with canned chickpeas or those cooked from dried. I buy dried chickpeas on cook them in my Instant Pot because I much prefer the flavour and texture of home cooked chickpeas. I cook them two cups at a time in plenty of water. (16 minutes on high in the pressure cooker and then allow for 20 minutes of natural pressure release). Cooked chickpeas can be frozen making them almost as convenient as canned.
  • Another thing I love about cooking chickpeas from dried is that you can save the cooking liquid and use it like broth in soups and stews.
  • To skin the chickpeas place them in a bowl of warm water and rub them together between your hands. The skins will release and float to the top when you stir the bowl and will be easy to skim off. Even removing half of the skins will make a noticeable difference in the texture of your hummus.

Healthy chocolate dessert hummus is quick and easy to mix up. Use it as a snack with fresh fruit or serve it as a healthy dessert with fresh fruit, nuts and and your favourite wafer-thin gingersnaps. (Chocolate gingersnaps are a tasty option too.)

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Healthy Chocolate Dessert Hummus

Healthy chocolate dessert hummus is a tasty treat that's filled with all sorts of wholesome ingredients. It's a good source of fibre, folate, iron and more. Refined sugar free.

Healthy chocolate dessert hummus is a tasty treat that’s filled with all sorts of wholesome ingredients. It’s a good source of fibre, folate, iron and more. Refined sugar free.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 ½ cups cooked chickpeas
  • 1/4 cup unsweetened cocoa powder
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. pure maple syrup
  • 1/3 cup non-dairy milk
  • 1/4 cup coconut oil (can reduce by half)
  • 2 tsp. vanilla
  • 1/8 teaspoon salt

Instructions

  1. Place all of the ingredients in a food processor and whir until smooth.
  2. Add more milk or chickpeas as required to get your preferred consistency.
  3. Store in the fridge up to two weeks.

Notes

Skin the chickpeas first for a smoother hummus. To skin the chickpeas place them in a bowl of warm water and rub them together between your hands. The skins will release and float to the top when you stir the bowl and will be easy to skim off. Even removing half of the skins will make a noticeable difference in the texture of your hummus.

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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. 

Quick & Easy Blueberry Oat Muffins

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Quick and easy blueberry oat muffins are wholesome and satisfying. They have a great texture and aren’t too sweet. 

Quick and easy blueberry oat muffins are wholesome and satisfying

These muffins have been flying off the counter in our house this week. We have eaten two batches already and it’s only Wednesday.

On Sunday afternoon my daughter and her friends each grabbed a blueberry oat muffin as they headed up to their school for rehearsal.  I mixed up another batch early Monday morning before work to replenish (and so I’d have a couple for my lunch too). I expect they’ll be all gone by the time I get home from work today.

What makes a great muffin?

Blueberries sure help. In fact, there are no fewer than six recipes for blueberry muffins on this blog. A little molasses is a good thing too, adding just the right kind of sweet and a lovely flavour. And I love that this recipe has both rolled oats and whole wheat flour. Those two ingredients do wonders for the flavour of any baked good and add some nutrition as well. That’s why these quick and easy blueberry oat muffins have become a new family favourite.

Quick and easy blueberry oat muffins are wholesome and satisfying

This recipe is easy to work with and offers great flexibility (see tips below). The biggest tip of all with muffins is to be gentle with the batter – that’s the key to beautifully textured muffins. A few streaks of flour left in the batter when you’re spooning it into the tins is okay.

This recipe makes a dozen old-fashioned-sized muffins.

Quick and easy blueberry oat muffins are wholesome and satisfying

Tips:

  • For the milk you can use cow’s or non-dairy.
  • Use any kind of yogurt you have on hand, including flavoured.
  • For the oil you can use whatever you have on hand. (I use grapeseed or olive)

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Quick & Easy Blueberry Oat Muffins

Quick and easy blueberry oat muffins are wholesome and satisfying

Quick and easy blueberry oat muffins are wholesome and satisfying. They have a great texture and aren’t too sweet. 

  • Author: Bridget Oland
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Quick bread style
  • Cuisine: North American
Scale

Ingredients

  • 1/2 cup rolled oats (not instant)
  • 1/2 cup milk
  • 2 tsp. yogurt or lemon juice
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 large egg, room temperature
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1 cup all-purpose flour, spooned in
  • ½ cup whole wheat flour, spooned in
  • 1 ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup fresh or frozen blueberries

TOPPING:

  • 1 Tbsp. sugar
  • ½ tsp. cinnamon or lemon zest

Instructions

  1. Preheat the oven to 400 F and prepare muffin tins.
  2. Whisk together the oats, milk and yogurt or lemon juice. Let sit for five minutes then whisk in the molasses, egg, oil and sugar.
  3. In another bowl stir together the flours, baking powder, baking soda and salt.
  4. Add wet to dry and stir gently until almost combined. Add the blueberries and stir until evenly distributed.
  5. Spoon batter into prepared pan and sprinkle each muffin with the topping mixture.
  6. Bake 18-22 minutes.

Notes

Your muffins are cooked when they’re golden and the tops spring back when lightly touched.

Keywords: blueberry, muffins, easy

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Golden Ginger Energy Bites

Servings: 10 serving(s)

Prep time: 15 minutes

Total time: 15 minutes

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Golden Ginger Energy Bites are a nutritious snack filled with turmeric and ginger. (Gluten-free and vegan too.)

Golden Ginger Energy Bites are a nutritious snack filled with turmeric and ginger. Gluten-free and vegan

This recipe for golden ginger energy bites is a decidedly grown up version of an energy ball. There are no chocolate chips or nut butter and no rolled oats. The substance in these energy bites is unsweetened coconut, raw cashews and hemp seeds. Ginger, turmeric, cinnamon, and molasses add flavour and a little sweet.

Filling and wholesome

These little bites make a filling snack. I list the serving size as two because that’s what quells my hunger pangs late afternoon but everyone is different.

(Once, when I was about 14, I was tasked with packing the family lunch for the ski hill while my brothers loaded the car. I packed four “Bridget lunches” and off we went for the day. The problem was that  my brothers could eat a weekend worth of food in one sitting after a morning on the hill and my picnic lunch –  a bit of cheese, raw vegetables, hard boiled eggs and a few crackers – wasn’t much appreciated.)

Refined sugar free

Golden ginger energy bites are refined sugar free, gluten-free and vegan. If you’re in search of more refined sugar free snacks and treats we have a whole section of this website devoted to wholesome and delicious recipes made without refined sugar. FIND IT HERE! 

This recipe makes about 20 ball. Store them in the fridge for up to two weeks or leave them in the freezer.

The recipe is an adaptation of a recipe in Canadian House & Home

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Golden Ginger Energy Bites

Golden Ginger Energy Bites are a nutritious snack filled with turmeric and ginger. Gluten-free and vegan

Golden Ginger Energy Bites are a nutritious snack filled with turmeric and ginger. The substance in these energy bites is unsweetened coconut, raw cashews and hemp seeds. Gluten-free and vegan. 

  • Author: Bridget Oland
Scale

Ingredients

  • 1 ½ cups shredded coconut
  • 1 cup raw cashews
  • 2 Tbsp. hemp seeds
  • 1 Tbsp. coconut oil, melted
  • 2 Tbsp. Crosby’s Fancy Molasses
  • ½ Tbsp. ginger
  • ½ Tbsp. turmeric
  • ½ tsp. cinnamon
  • Pinch of sea salt
  • Cocoa powder to coat (optional)

Instructions

  1. In a food processor whirr the coconut until it starts to clump together.
  2. Add the cashews and whirr until finely ground.
  3. Add remaining ingredients and process until mixture comes together.
  4. Scoop by tablespoonful and form into balls.
  5. Roll in cocoa powder.
  6. Store in the fridge.

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Sweet and Sour Turkey Meatballs

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Sweet and sour turkey meatballs make great party food but can also be enjoyed as a main dish meal. The delicious sauce comes together quickly and suits all sorts of meatballs, including beef and pork.

Sweet and sour turkey meatballs make great party food but can also be enjoyed as a main dish meal. The delicious sauce comes together quickly and suits all sorts of meatballs, including beef and pork.

When I was growing up meatballs were party food. Mom would make dozens and dozens for our neighbourhood parties and as kids we’d be the ones to serve them. Drenched in sweet and sour sauce and passed around with toothpicks they were always the most popular appetizer that mom would make for these gatherings.

While I love meatballs as appetizers, my favourite way to enjoy sweet and sour meatballs is as part of a main dish. Served with rice and steamed or roasted vegetables they’re so satisfying and surprisingly simple to make.

Sweet and sour turkey meatballs make great party food but can also be enjoyed as a main dish meal. The delicious sauce comes together quickly and suits all sorts of meatballs, including beef and pork.

I make my meatballs with ground turkey but this recipe suits any type of meat. In this recipe for sweet and sour turkey meatballs, the garlic adds lots of flavour and the sauce has that irresistible tangy-sweet flavour that makes you want to lick your fingers.

This recipe can be made with store-bought meatballs too. In fact, the sauce is an easy way to add oomph to any plain meatballs and is versatile enough to toss with chunks of cooked chicken or pork. Make a double batch and store it in the fridge for up to three weeks.

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Sweet & Sour Turkey Meatballs

Sweet and sour turkey meatballs make great party food but can also be enjoyed as a main dish meal. The delicious sauce comes together quickly and suits all sorts of meatballs, including beef and pork.

Sweet and sour turkey meatballs make great party food but can also be enjoyed as a main dish meal. The delicious sauce comes together quickly and suits all sorts of meatballs, including beef and pork.

  • Author: Bridget Oland
Scale

Ingredients

Meatballs:

  • 1 lb ground turkey or beef
  • 2 cloves of garlic, minced
  • 1 egg, beaten
  • 1 tsp. salt
  • 1/2 Tbsp. Crosby’s Fancy Molasses

Sweet and Sour Sauce:

  • 1 Tbsp. butter
  • ½ cup ketchup
  • ½ cup diced onions
  • ½ cup bouillon or apple juice
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. brown sugar
  • 1/3 cup cider vinegar
  • 1 tsp dry mustard
  • ¼ tsp pepper

Instructions

Meatballs:

  1. Heat oven to 400 F. Line a rimmed baking sheet with parchment paper or foil.
  2. Combine the meatball ingredients. Mix well (but don’t over-mix) and shape lightly into 1½ inch balls.
  3. Bake for 15-20 minutes, until done. (Be careful not to overcook.)

Sweet and Sour Sauce

  1. Melt butter in a medium pot and add the onion.
  2. Saute until soft then add remaining ingredients.
  3. Bring to a boil and simmer for five minutes.
  4. Remove from heat. Add meatballs and toss gently.
  5. Warm on minimum for 10 minutes. Serve hot.

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. 

Gingerbread Pancakes Might Become Your New Favourite Breakfast

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Gingerbread pancakes are a delicious alternative to your regular fluffy white pancakes. You’ll love the added flavour from the spices and molasses. Whole wheat flour makes them hearty and filling.

Gingerbread pancakes are a delicious alternative to your regular fluffy white pancakes. You'll love the added flavour from the spices and molasses. Whole wheat flour makes them hearty and filling.

Pancakes are one of the most versatile foods in our house. Of course they’re wonderful on weekend mornings but gingerbread pancakes also make great snack food. They’re portable (put a pancake in your lunchbox, instead of a muffin) and filling.

My son has always eaten his pancakes bare or with just a little butter but the rest of us eat them with a generous drizzle of syrup and molasses. I often pack leftovers in my lunch.

Gingerbread pancakes are a delicious alternative to your regular fluffy white pancakes. You'll love the added flavour from the spices and molasses. Whole wheat flour makes them hearty and filling.

Healthy tips:

You can make this recipe as wholesome as you like. Use whole wheat or whole spelt flour, add a little ground flax (up to 1/4 cup), omit the sugar…

To serve I combine pure maple syrup with a little molasses for a rich flavour and to help my maple syrup go a little further. The ratio is 3:1 maple syrup to molasses.

These pancakes will last in the fridge for a few days and they freeze well.

Gingerbread Pancakes Recipe

Makes 16 pancakes

Ingredients:

  • 2 ½ cups all-purpose flour (can use up to one cup whole wheat)
  • ¼ cup sugar (optional)
  • 1 ½ Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ½ tsp. ginger
  • 1 ½ tsp. cinnamon
  • ½ tsp. allspice
  • Pinch of cloves
  • 2 eggs, room temperature
  • ¼ cup Crosby’s Fancy Molasses
  • 2 cups milk
  • 2 Tbsp. oil

Instructions:

  1. Combine dry ingredients in a large bowl.
  2. In another bowl combine the wet ingredients.
  3. Add wet ingredients to dry ingredients and whisk to combine.
  4. Let batter sit for 5-10 minutes.
  5. Drop by ¼ 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.

Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp maple syrup and 1 Tbsp molasses)

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.

Peanut Butter Granola Makes Snack Time More Interesting

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

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This easy recipe for peanut butter granola is wholesome and delicious. It’s a substantial snack that’s great sprinkled over yogurt and can be used as a salad topper too. Peanut butter granola is a good source of protein and iron. Refined sugar free.

Easy peanut butter granola is wholesome and nutritious.

Now that we have flipped the calendar to January I’m craving a different kind of snack. There are still Christmas cookies in the freezer, and we’ll get to them, but for now I have fibre on my mind. Fibre and flavour and wholesome treats.

Peanut butter granola fits into all of those categories.

Easy peanut butter granola is wholesome and nutritious.

The peanut butter in this recipe adds a wonderful richness to the flavour along with a good amount of protein. Unsweetened coconut adds natural sweetness and the seeds (three different kinds!) add lots of nutrition. The added sweetness comes from a combination of molasses and maple syrup.

Easy peanut butter granola is wholesome and nutritious.

Peanut butter granola is delicious stirred into plain yogurt and is good on it’s own too. Try peanut butter granola on your morning porridge (with sliced banana). For dessert, sprinkle it over our Healthy Greek Yogurt Chocolate Pudding.

Tips:

  • To keep my raisins tender I add them at the very end, once the granola has baked and cooked.
  • The oil in the recipe can be replaced with water.
  • Granola can be frozen up to three months (in an airtight container).

Peanut Butter Granola Recipe

Ingredients:

  • 6 cups old fashioned rolled oats
  • 1 cup raw sunflower seeds
  • 1 cup unsweetened shredded coconut
  • ½ cup ground flax
  • ½ cup raw pumpkin seeds
  • ¾ cup natural peanut butter (smooth or crunchy)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup
  • 2 tsp. vanilla
  • ¼ cup canola, grape seed, coconut or olive oil
  • ¼ cup water
  • 1 cup raisins

Instructions:

  1. Preheat the oven to 300 F and line two cookie sheets with parchment paper.
  2. Combine the first five ingredients in a large bowl.
  3. In a smaller bowl whisk together the wet ingredients.
  4. Add wet to dry and stir to combine, ensuring the dry ingredients are completely coated.
  5. Spread evenly between the two cookie sheets.
  6. Bake for one hour, tossing well every 15 minutes.
  7. When cool, add raisins and remove to an airtight container.

Nutritionals are based on generous 1/2 cup servings. 

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.

Top 10 Molasses Recipes of 2019

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Viewing our readers’ favourite molasses recipes of 2019 is a great way to discover new molasses recipes you’ll want to try.

Top 10 molasses recipes of 2019

I always love this annual blog post, the chance to dig into my website data to see what recipes (or blog posts) have been the most popular each year.

Sometimes there are a few surprises but it’s reassuring to know that the old favourites make it to the top 10 list year after year.

Old fashioned gingerbread, six-week bran muffins, molasses baked beans and oatmeal brown bread are always on the list (albeit this year the ranking changed).

You’ll notice that this year readers also gravitated to blog posts that gathered some of my favourite recipes into one spot. My blog post featuring 10 healthy side dishes for summer is in the top three for 2019, and also sits in that spot every month of the year, no matter the season.

See below for readers’ favourite recipes of 2019. A top 10 list with two bonus recipes (the count for #10, 11 & 12 were so close).

Top 10 Molasses Recipes of 2019

Chewy Molasses Crinkle Cookies

Old Fashioned Gingerbread

10 Healthy Side Dishes for Summer

healthy side dishes for summer

Six-Week Refrigerator Bran Muffins

six week refrigerator bran muffins made with natural bran

10 Easy Appetizers

10 easy appetizers

Molasses Baked Beans with Sass

molasses baked beans with sass

Chewy Hermit Bars

Chewy hermit bars are a classic molasses cookie recipe - nicely spiced with a wholesome texture.

Molasses Meatballs

molasses meatballs in a flavourful molasses sauce.

Ginger Shortbread with Molasses

Ginger Shortbread with Molasses

Buttermilk Bran Muffins

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

Bonus recipes:

Sarah’s Oatmeal Brown Bread

oatmeal molasses brown bread - an easy recipe for beginners

Instant Pot Molasses Baked Beans

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

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Four Great Granola Recipes

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

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Why buy granola when you can make healthy and delicious granola at home, for half the cost? Here are four easy, and great, granola recipes to try..

Four healthy granola recipes: Why buy granola when you can make healthy and delicious granola at home, for half the cost.

Granola is so easy to make at home that there is no need to buy it. Especially if you want to be in charge of what goes in your granola. Make it refined sugar-free, or not. Make it low fat, or not. Fill it with every nut and seed in your cupboard, or not.

That’s the beauty of making it yourself. And it’s pretty in expensive too.

I fell in love with granola when I was in grade three. That’s when my mom received a recipe for granola in the mail from cousins who had moved from New Brunswick to California.  I had the best recess snack in the class on granola day. By the time I was on my own I was in the habit of baking a weekly batch and you can still find a homemade jar or two in my cupboard.

Here are four great granola recipes to try this year:

Healthy Applesauce Granola

Applesauce adds flavour and reduces the fat in this colourful recipe.

easy applesauce granola

Hearty Granola Cookies

This is the hand pie of the granola world. A granola cookie is easier to eat when you’re on the run than a bag full of granola. It’s basically the only way to eat granola with one hand.

healthy granola cookies

Shaker-Style Granola

Okay, this isn’t really a Shaker recipe but it is a simple, almost elegant recipe. Not too many ingredients, not too sweet. Wholesome and satisfying.

Simple molasses granola

Cranberry Almond Granola Clusters

This is one of my favourite ways to eat granola. Nut-filled clusters are a cross between loose granola and a granola bar. The clusters are bite-sized so convenient for hand snacking. The recipe is on my personal blog…

Granola clusters

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Easy Fruitcake Fudge Made with Pantry Staples

Servings: 20 pieces serving(s)

Prep time: 10 minutes

Total time: 25 minutes

Cooking time: 15 minutes

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This easy fruitcake fudge recipe is made with pantry staples like evaporated milk instead of whipping cream. Fill it with your favourite toasted nuts and dried fruit. 

Easy fruitcake fudge made with pantry staples The first fudge I ever made called for evaporated milk, not whipping cream. It was a simple chocolate fudge recipe and tasted a bit like chocolate milk and my dad’s Ovaltine.

In some ways this recipe is like a grown up version of that recipe. It uses pantry staples like evaporated milk but this recipe is filled with all of my favourite toasted nuts and dried fruit.

And one of these days I’ll try adding a teaspoon of brandy to the recipe, so it will be even more like fruitcake.

Easy fruitcake fudge made with pantry staples

The recipe calls for unsweetened chocolate but doesn’t taste too chocolaty. And if you don’t have unsweetened chocolate in the house you can substitute chocolate chips.

If you’d like your fudge to have more texture you can increase the total fruit & nut add-ins to 1 cup.

Fruitcake Fudge Recipe

Ingredients:

  • 2 squares unsweetened chocolate, chopped*
  • 2 cups sugar
  • ½ cup evaporated milk
  • ½ cup Crosby’s Fancy Molasses
  • 2 Tbsp. butter
  • ½ cup nuts (finely chopped)
  • ¼ cup raisins, currants or other dried fruit
  • 1 tsp. vanilla

*Can substitute 1/4 cup plus 1 1/2 Tbsp. bittersweet chocolate chips.

Instructions:

  1. Line an 8” x 4” loaf pan with parchment paper or grease it well.
  2. In a heavy pot combine sugar, milk and molasses. Warm over medium heat and stir until sugar has dissolved.
  3. Bring to a gentle boil and cook, stirring constantly, until mixture reaches 238°F or until a drop of the mixture forms a soft ball when dropped in cold water.
  4. Stir in the butter and chocolate and remove from heat. Continue stirring until both have melted and mixture is smooth.
  5. Pour mixture into a large bowl without scraping down the sides of the pot. (You don’t want those sugar crystals making their way into your finished fudge.
  6. Stir mixture until it has a satin sheen then stir in the fruit, nuts and vanilla.
  7. Pour into prepared pan.
  8. Cut into squares when cool.

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Gingerbread Scones with Vanilla Glaze

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 33 minutes

Cooking time: 18 minutes

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Gingerbread scones with vanilla glaze are delicious, beautifully textured and quick to mix up.

Gingerbread scones with vanilla glaze are delicious and quick to mix up.

I think you should take a little time for “you” in the lead up to Christmas. With all the busyness, a few minutes of time to yourself is just what you need and I suggest you enjoy your quiet time with these gingerbread scones.

That’s what I did on the weekend. After a Saturday of baking cookies I saved Sunday morning just for me and made a batch of these scones to enjoy with a cup of tea.

Gingerbread scones with vanilla glaze are delicious and quick to mix up.

Gingerbread scones are the perfect counter to Christmas baking. They aren’t too sweet (even with the pretty glaze) and have a comforting texture. The spicing is fairly light and can be doubled if you want a stronger gingerbread flavour.

As with all quick breads, gingerbread scones are best eaten within a couple of days. My favourite way to enjoy them is right out of the oven.

Gingerbread Scones with Vanilla Glaze

Ingredients:

  • 2 cups flour, spooned in (can use 1/2 cup whole wheat)
  • 1 Tbsp. baking powder
  • 1 tsp. gingerbread spice (or half cinnamon, half ginger)
  • 2 Tbsp. sugar
  • ½ cup cold butter, cut into cubes
  • Scant 1/4 cup of Crosby’s Fancy Molasses
  • ½ cup milk

Glaze:

  • ½ cup icing sugar
  • 1 Tbsp. milk
  • ½ tsp. vanilla

To make the scones:

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, spices and sugar.
  3. Cut in the butter until it’s pea-sized. (You can do this step in the food processor.)
  4. In a small bowl whisk together the molasses and milk. Pour over the flour mixture and stir to combine.
  5. When mixture almost comes together scrape onto a lightly floured counter and knead to combine.
  6. Gather dough into a ball and gently press it into the shape of a disk about ¾” thick. Place on prepared sheet.
  7. Score into eight wedges.
  8. Bake for about 18 minutes, or until golden and the top springs back slightly when touched.

To glaze:

  1. Whisk together the glaze ingredients.
  2. Let scones cool for about 10 minutes then pour over the glaze.

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Holiday Baking eBook: 19 Festive Recipes for the Holidays {free}

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This free Holiday eBook includes all the recipes you need for your Christmas baking. It features a combination of old-fashioned favourites, updated classics and new ideas with a molasses twist.

Holiday Baking eBook: 19 recipes for festive favourites. Free.

Holiday Baking eBook

It’s easier to get going on your holiday baking when you have a great stash of recipes that are well tested, lovely and delicious. That’s what you’ll find in our updated holiday recipe collection. Every recipe includes a full-colour photo so you know how festive-looking your finished product will be. This ebook is free and easy to download.

Get your Holiday Baking eBook here

Enjoy!

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Old Fashioned Gingerbread

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 1 hours 10 minutes

Cooking time: 55 minutes

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Cake doesn’t have to be complicated. This recipe has stood the test of time and has been trusted by generations of bakers, and it couldn’t be simpler to make. Enjoy this old fashioned gingerbread cake while it’s warm, with Coffee Toffee Sauce poured over, or vanilla ice cream (or both). It’s also delicious plain or with butter. 

Old fashioned gingerbread recipe: a classic gingerbread cake that's simple to make and always satisfying.

This is the recipe that began my love affair with gingerbread. My mom discovered it the year I was born and I have been eating it ever since. To this day I have never found a gingerbread recipe that I love more.

The recipe came out of the Laura Secord Canadian Cookbook, compiled in 1967 as a Centennial project of the Canadian Home Economics Association. The collection amounts to a nation-wide family favourites cookbook with recipes that span centuries and the many cultural influences that are Canada. In the book this recipe is called Signal Hill Gingerbread.

My copy of the book came from a second hand bookstore but thankfully the book was reissued last year. If you’re on the lookout for a new “go to” cookbook this is an excellent choice. Of all my mom’s cookbooks, this is the one she has used most often.

This is about the easiest cake recipe you’ll ever find.

You simply toss the egg, butter and molasses in on top of the sifted dry ingredients, mix well then add the boiling water. To make things even easier I line the pan with parchment paper. The cake comes out without a hitch and the pan in a cinch to wash.

Eat this cake while it’s warm, with Coffee Toffee Sauce poured over, or vanilla ice cream (or both). It’s also delicious plain and I know others who always eat it with butter.

Moist gingerbread is an easy one-bowl cake

Old Fashioned Gingerbread

  • 2 cups flour
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ cup soft butter
  • ¾ cup Crosby’s Fancy Molasses
  • 1 egg
  • 1 cup boiling water
  1. Preheat oven to 350 F
  2. Grease and flour an 8”x 8” square pan (or line the pan with parchment paper.) *
  3. Sift together dry ingredients in a large bowl.
  4. Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe…)
  5. Add the boiling water.
  6. Beat for another two minutes and turn into prepared pan.
  7. Bake 50-55 minutes, or until cake springs back when lightly touched.

A great tip from a reader: “In preparing your loaf pan for the gingerbread mixture, take a mixture of a handful of sugar with a handful of cinnamon and use that to sprinkle onto the greased pan instead of just flour. It gives the edges and bottom of the cake some additional flavor that the flour will not.”

 

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