Whole Wheat Chocolate Zucchini Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Whole wheat chocolate zucchini muffins are true muffins — only 1/2 cup (refined) sugar in a one-dozen batch. They aren’t too sweet and get an extra flavour kick from a little molasses.

Whole wheat chocolate zucchini muffins: true muffins -- only 1/2 cup sugar on a one-dozen batch -- they aren't too sweet and get an extra flavour kick from a little molasses.

These muffins walk that perfect line between treat and nourishing snack,

These extra chocolaty zucchini muffins are not cupcakes, that’s for sure. In the first bite you’ll notice they taste wholesome and are just sweet enough to be satisfying. These muffins walk that perfect line between treat and nourishing snack, between what my kids want to eat and what I’d like them to eat.

Whole wheat chocolate zucchini muffins are true muffins -- only 1/2 cup sugar on a one-dozen batch. They aren't too sweet and get an extra flavour kick from a little molasses.

Just moist enough.

The zucchini keeps these muffins moist but not sticky and the whole wheat flour (or spelt) is noticeable in every bite. They have a little roughage and that’s a good thing.

Can I eat a muffin?

My usual one-word texts from my son get longer when there are baked goods cooling on the counter and I’m not home. (My kids have learned to ask first because they know that so much of what I cook needs to be photographed before they can dig in.)

Want to make these a little bit healthier?

Omit the chocolate chips and the salt.

Whole Wheat Chocolate Zucchini Muffins Recipe

Makes 12 muffins

Ingredients:

  • 1 cup all-purpose flour, spooned in
  • ½ cup whole wheat or spelt flour, spooned in
  • 1/2 cup cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbsp. ground flax
  • 2 large eggs, room temperature
  • ½ cup sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup milk
  • 1/3 cup oil (olive, canola or grapeseed)
  • 1 ½ cups grated zucchini, excess liquid squeezed out*
  • 1/2 cup chocolate chips

Instructions:

  1. Preheat oven to 375 F and line muffin cups with liners or grease them well.
  2. Whisk flours, cocoa powder, baking soda, baking powder, flax and salt.
  3. In another bowl whisk the eggs with the sugar, molasses, milk and oil.
  4. Add wet ingredients to dry ingredients and stir gently until almost combined.
  5. Gently stir in zucchini and chocolate chips.
  6. Fill muffin tins and bake 20-25 minutes.
  7. Let cool in pan for 10 minutes then remove to a wire rack to finish cooling.

*Measure the zucchini first and then squeeze out the excess moisture.

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Grilled Peanut Butter & Molasses Sandwich

Servings: 2 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Grilled peanut butter and molasses sandwich: a grilled-to-perfection take on the old-time PB & M combo. Crispy and golden on the outside and melty in the middle, this humble sandwich is positively decadent. 

Grilled peanut butter and molasses sandwich: a grilled-to-perfection take on the old-time PB & M combo. Crispy and golden on the outside and melty in the middle, this humble sandwich is positively decadent. 

You don’t have to search very far to find lovers of the peanut butter and molasses combo. It’s an old fashioned classic (in Atlantic Canada anyway) and a comfort food that so many of us grew up with.

Years ago I saw a feature on favourite foods of famous people and it featured a grilled peanut butter and banana sandwich loved by Elvis. It got me thinking outside of the grilled cheese box.

I like my grilled peanut butter and molasses sandwich made with oatmeal brown bread but they are equally good with a hearty multigrain bread. If white bread is your thing, that’s delicious too.

Grilled peanut butter and molasses sandwich: a grilled-to-perfection take on the old-time PB & M combo. Crispy and golden on the outside and melty in the middle, this humble sandwich is positively decadent. 

To flatten or not to flatten?

I like to leave my sandwiches alone when they’re grilling but I know many  people who can’t resist flattening their sandwiches with a spatula as they cook. To each his own.

Tip: If your butter isn’t soft enough to spread on the bread slices you can melt it in the pan and place the assembled sandwich directly on top. Melt more butter when you flip the sandwich so both sides get crispy.

Grilled Peanut Butter and Molasses Sandwich Recipe

Makes 2 sandwiches

Ingredients:

  • 4 slices of sandwich bread
  • 2-4 Tbsp. butter, softened
  • softened butter for spreading
  • 3-4 Tbsp. peanut butter
  • 2 Tbsp. Crosby’s Fancy Molasses

Instructions:

  1. Warm a frying pan over medium heat
  2. Spread peanut butter on two of the slices of bread and drizzle over the molasses. Spread to coat.
  3. Place remaining slices of bread on top of each slathered slice.
  4. Butter the outside of each sandwich (four sides in total) and place in the warmed pan.
  5. Grill until golden and then flip.
  6. Grill side two until golden.
  7. Eat while still warm.

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Hot Spiced Molasses for Dipping and Drizzling

Servings: 12 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Spiking molasses with hot peppers and a hint of rosemary creates a versatile drizzle for cheese, meat, savoury fritters and more.

Hot Spiced Molasses: Spiking molasses with hot peppers and a hint of rosemary creates a versatile drizzle for cheese, meat and savoury fritters.

“Maritime ketchup” is what chef Matty Matheson calls molasses. (Matty grew up in Atlantic Canada and has great fondness for Crosby’s molasses.)

It is a great comparison because molasses can be used as a condiment. It used to be common in Atlantic Canada and Quebec to have molasses on the table at every meal, to be drizzled over everything on your plate. You can still find the occasional restaurant that keeps molasses on the table alongside the ketchup, salt and pepper.  Some restaurants have swapped the molasses for whipped molasses butter.

This hot spiced molasses is meant to be enjoyed in the same way. Drizzle it on poached or fried eggs, on your bacon. It suits salty cheese like feta and extra old cheddar. Try it on your burger or your pork chops, and everything from the barbecue. Hot spiced molasses is especially good with this sweet potato wedges recipe.

I came up with the recipe specifically for my corn fritters.

Hot spiced molasses: Spiking molasses with hot peppers and a hint of rosemary creates a versatile drizzle for eggs, cheese, meat, and many vegetables.

It’s easy to play around with the heat in this recipe. Make hot spiced molasses as hot as you like by adding more or less cayenne. Adding Tabasco sauce is another option.

Hot Spiced Molasses Recipe

Ingredients:

  • 1 cup Crosby’s Fancy Molasses
  • 2 sprigs fresh rosemary or 1/2 tsp dried
  • 1/8-1/4 tsp. cayenne pepper
  • 1 tsp. cider vinegar

Instructions:

  1. Put all ingredients in a saucepan and warm over medium heat until almost too hot to touch.
  2. Remove from heat and let infuse until cool.

Store in an airtight jar for 3-6 months.

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Brown Sugar Banana Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Brown sugar banana muffins are deliciously cakey, not sticky like many banana muffins. Molasses and coffee give them a great flavour boost. 

Brown sugar banana muffins - beautifully textured (a little cake like), lightly flavoured with molasses and ground coffee. Quick and easy recipe.

I bake all summer long, no matter the weather. Not complicated recipes, just old fashioned basics that suit slow mornings or weekend afternoons on the beach.

My favourite summer baking is rainy Sunday morning baking, especially up at our cottage. Shrouded by hemlock trees our cottage has a dim, cozy feel on misty mornings and the sound of rain on the roof can almost lull me back to sleep.

This simple brown sugar banana muffin recipe was given to me by an old friend and it was a staple in her house when her kids were growing up.  The recipe is perfect for summer mornings because it is so quick and easy to mix up.

Brown sugar banana muffins - beautifully textured (a little cake like), lightly flavoured with molasses and ground coffee. Quick and easy recipe.

The texture of brown sugar banana muffins is a little on the cake-y side, in a good way. They aren’t as sticky as some banana muffins and the flavor is fairly mild. The coffee flavor is very subtle.

The recipe could easily handle add-ins – ½ cup walnut pieces or chocolate chips.

If you love to bake with bananas we have a whole page of banana recipes.

Brown Sugar Banana Muffins Recipe

Makes 12 muffins

Ingredients:

  • 2 cups flour, spooned in
  • 1 Tbsp. baking powder
  • ¼ tsp. salt
  • 2 tsp. finely ground coffee
  • 1 tsp. cinnamon
  • 2 ripe bananas
  • ¾ cup brown sugar (can reduce to 1/2 cup)
  • ½ cup oil (canola, grape seed or olive)
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 eggs, room temperature
  • 1 tsp. vanilla

Instructions:

  1. Preheat oven to 375 F and line muffin tin with paper liners or grease them well.
  2. Whisk together the flour, baking powder, salt, cinnamon and coffee.
  3. In another bowl mash the bananas then whisk in sugar, oil, molasses, eggs and vanilla.
  4. Add wet to dry and stir gently until just a few streaks of flour remain. (Don’t overmix.)
  5. Spoon into prepared pan and bake for 18-20 minutes.

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Jeanette’s Garlicky Orange Juice Salmon

Servings: 4 serving(s)

Prep time: 5 minutes

Total time: 15 minutes

Cooking time: 10 minutes

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Molasses, orange and soy sauce is an excellent flavour combination for salmon. A little honey helps to round out the sweetness and garlic adds a nice flavour punch.

Garlicky orange juice salmon recipe: Molasses, orange and soy sauce is an excellent flavour combination for salmon. Since it’s a rich tasting fish salmon can handle the extra flavour of the molasses-soy glaze. A little honey helps to round out the sweetness and garlic adds a nice flavour punch.

Garlicky orange juice salmon is a recipe that’s perfect for those week nights you feel too busy to cook. It’s from my friend Jeanette who has two very young kids and proves that, with the right recipes, you can eat well on busy weeknights.

Few main dishes cook faster than fish, and with a glaze that takes just a few minutes to put together the overall prep time for this dish is next to nothing.

Garlicky orange juice salmon recipe: Molasses, orange and soy sauce is an excellent flavour combination for salmon. Since it’s a rich tasting fish salmon can handle the extra flavour of the molasses-soy glaze. A little honey helps to round out the sweetness and garlic adds a nice flavour punch.

Molasses, orange and soy sauce is an excellent flavour combination for salmon. Since it’s a rich tasting fish, salmon can handle the extra flavour of the molasses-soy glaze. A little honey helps to round out the sweetness and garlic adds a nice flavour punch.

I like to serve garlicky orange juice salmon over rice with bright vegetables alongside.

This recipe comes together quickly so be sure to have your ingredients ready before you start.

Garlicky Orange Juice Salmon Recipe

Ingredients:

  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. honey
  • 2 tablespoons soy sauce
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 4 salmon fillets
  • 1/3 cup orange juice
  • 4 cloves garlic, minced

Instructions:

  1. In a small bowl whisk together the molasses, honey and soy sauce.
  2. Warm a sturdy fry pan over medium, to medium-high, and add the oil and butter. Swirl to coat the pan then add the salmon, skin side up.
  3. Sear for 3-4 minutes then flip and cook for another couple of minutes.
  4. Remove salmon from pan and set aside.
  5. Add the orange juice and garlic to the pan. Stir to combine and scrape up the yummy brown bits from the bottom of the pan. When the liquid is slightly reduced, add the molasses-honey-soy mixture. Stir and let it simmer for a minute, until it gets a little syrupy.
  6. Return the salmon to the pan, skin side down, along with any juices they released.
  7. Spoon over the sauce and continue cooking until done.
  8. Drizzle pan sauce over the salmon once it has been plated.

There is no shortage of salmon recipes on this blog. You might like our Teriyaki Salmon Skewers or Bourbon Molasses Salmon.

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Molasses Oatmeal Waffles are Healthy & Wholesome

Servings: 4-6 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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Molasses oatmeal waffles are like brown bread in waffle form. They’re a little chewy, wholesome and substantial. 

Molasses oatmeal waffles are like brown bread in waffle form. They're a little chewy, wholesome and substantial. 

Are you looking for breakfast ideas that keep you feeling full and energetic, that are healthy, wholesome and taste really good?

Molasses Oatmeal Waffles are the breakfast for you.

This is an old recipe that came with a waffle iron I got for Christmas the year I graduated from university.  That year my mom and dad gave my siblings and I each a waffle iron, which came in handy at big family gatherings.

Molasses oatmeal waffles are like brown bread in waffle form. They're a little chewy, wholesome and substantial. 

I used to make molasses oatmeal waffles often on weekends, before heading out on day-long hikes. They were the only thing that would keep me feeling full until lunchtime.

As often happens the recipe was tucked away and forgotten for years until I came across it in a folder last month. They are just as good as I remembered. Like brown bread in waffle form. A little chewy and substantial.

Molasses oatmeal waffles are like brown bread in waffle form. They're a little chewy, wholesome and substantial. 

I drizzle molasses oatmeal waffles with a mixture of three parts maple syrup and one part molasses.

Molasses oatmeal waffles freeze well too. They are very moist so don’t dry out when warmed in the toaster. (You can also warm them in the microwave.)

For more pancake and waffle recipes visit our Pancake & Waffle Page.

Molasses Oatmeal Waffles

Makes 10 waffles

Ingredients:

  • 2 cups milk
  • ¼ cup Crosby’s Fancy Molasses
  • 2 cups rolled oats (not instant)
  • 2 eggs
  • 1/3 cup oil
  • ½ cup all-purpose flour, spooned in
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp. ground flax or wheat germ

Instructions:

  1. Heat milk and molasses in a saucepan over medium until warm to the touch.
  2. Place rolled oats in a large bowl and pour over milk mixture. Whisk in remaining ingredients.
  3. Let batter sit five minutes.
  4. Cook as directed in your waffle iron instructions.

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Molasses Chocolate Cake

Servings: 10-12 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

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This easy molasses chocolate cake recipe is delicious and practical. It’s dairy and egg-free, makes a 9″x 13″ cake or two 8″ cakes for layering, and stays moist, even after a few days.

This easy molasses chocolate cake recipe is delicious and practical. It's dairy and egg-free, makes a 9"x 13" cake or two 8" cakes for layering, and stays moist, even after a few days.

A good chocolate cake recipe is a kitchen staple.

Chocolate cake suits all seasons and all celebrations, and it can have an everyday-ness about it too — when you want to bake a cake just because.

This is a version of my family’s favourite chocolate cake recipe and has been our go-to birthday cake for decades. Because it’s egg and dairy-free it’s a great option for children’s birthday parties (there are a few egg and dairy allergies among my kids’ friends).

Molasses is the secret ingredient

Just a little molasses, in both the cake and the frosting, helps to make this cake taste more chocolaty. Molasses helps to make the cake extra moist too. Because chocolate and molasses are such a perfect pairing we have an entire section on our website devoted to the Chocolate & Molasses Flavour Combo.

The frosting is creamy and delicious, and can be made with butter or coconut oil, depending on your dietary preferences.

I always bake this cake in a 9″ x 13″ pan and frost is as a rectangular layer cake. The recipe is just right for two 8″ round cake pans as well.

Molasses Chocolate Cake Recipe

Ingredients:

  • ½ cup oil (or melted butter)
  • 2 tsp. vinegar
  • 2 tsp. vanilla
  • ¼ cup Crosby’s Fancy Molasses
  • 1 3/4 cups water
  • 3 cups all-purpose flour, spooned in
  • 1 ½ cups sugar
  • 6 Tbsp. cocoa
  • 2 tsp. baking soda
  • 1 tsp. salt

Instructions:

  1. Preheat oven to 350 F.
  2. Line a 9”x13” metal pan with parchment paper (or grease and flour two 8” round cake pans.)
  3. In a large bowl whisk together dry ingredients.
  4. In a medium bowl whisk the oil, vinegar, vanilla, molasses and water.
  5. Whisk the wet ingredients into the dry and mix well.
  6. Pour into prepared pan and bake for 35-40 minutes, until the cake starts to pull away from the edge of a pan or a tester comes out clean.
  7. Cool in pan 10 minutes then remove from pan to a wire rack and cool completely before frosting.

Secret Ingredient Chocolate Frosting

  • ½ cup butter, softened (or coconut oil)
  • ¼ cup water or coconut milk
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 3 cups icing sugar
  • ¾ cup cocoa

To make the frosting:

  1. Cream butter, molasses & vanilla
  2. Add water and mix well.
  3. Add cocoa then the icing sugar one cup at a time, mixing well after each addition.

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Healthy Greek Yogurt Chocolate Pudding

Servings: 4 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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Healthy Greek yogurt chocolate pudding is the recipe you need at your next barbecue. It’s rich, creamy, chocolaty and takes just five minutes to put together. Refined sugar free.

5-minute Greek Yogurt Chocolate Pudding

Some of my favourite childhood memories around the table involve pudding. Homemade pudding was always a treat in our house, even more so than ice cream because we didn’t have it very often.

Greek yogurt chocolate pudding has a couple of secret ingredients: it includes a little whipped cream for richness, and molasses, both as a sweetener and to intensify the chocolate flavour.

The Greek yogurt adds body and enough tartness that this pudding doesn’t become cloying. It’s rich tasting, but not so rich that you wish you hadn’t eaten that second serving. And it has a great creamy texture.

Healthy Greek Yogurt Chocolate Pudding ready in five minutes.

Dessert that’s filled with healthy stuff.

This recipe is low in calories, high in protein, calcium, iron and potassium. Not bad for a delicious dessert.

Are you on the lookout for refined sugar free sweets and treats? We have an entire eBook devoted to recipes that are naturally sweetened. Find our Pure Sweetness eBook here

What better time than summer to introduce a rich Greek yogurt chocolate pudding recipe that’s ready in five minutes. Serve this at your next barbecue with fresh summer berries on the side.

Greek Yogurt Chocolate Pudding Recipe

Serves 4

Ingredients:

  • ½ cup heavy cream (35%)
  • 1 cup Greek yogurt, 2% fat or higher
  • ¼ cup cocoa powder
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. honey
  • 2 tsp. vanilla

Instructions:

  1. In a medium bowl, whip cream to stiff peaks.
  2. Add remaining ingredients and whip just until combined.
  3. Chill before serving if you prefer.

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One-Pot Mustard Molasses Chicken

Servings: 4 serving(s)

Prep time: 5 minutes

Total time: 25 minutes

Cooking time: 20 minutes

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This easy recipe for flavourful mustard molasses chicken can be made in the Instant Pot or in the oven.

one pot mustard molasses chicken is simple and flavourful. Made in the Instant Pot or baked in the oven.

Who doesn’t love a one-pot meal?

This one-pot mustard molasses chicken recipe is easy to prepare, super flavourful and so satisfying. I cook it in the Instant Pot electric pressure cooker but you can cook it in the oven too. Instructions for both methods are below.

one pot mustard molasses chicken is simple and flavourful. Made in the Instant Pot or baked in the oven.

Serve this chicken with roasted broccoli and steamed rice. (To roast broccoli, chop two bunches into florets, toss them on a baking sheet and drizzle with 1-2 Tbsp. olive oil and a sprinkling of salt and pepper. Roast at 375 F for about 30 minutes, until tender.)

One-pot mustard molasses chicken is very versatile and is open to creative adaptations. I have used salsa in place of tomato sauce/paste, I have added a little harissa paste to the liquid mixture and from time to time I use way more garlic than called for.

The cooking time posted for the recipe includes the time it takes your Instant Pot to come to pressure.

One-Pot Mustard Molasses Chicken Recipe

Ingredients:

  • ½ onion, chopped
  • 1 bay leaf
  • 6 boneless, skinless chicken thighs
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. cider vinegar
  • 1/3 cup molasses
  • ¼ cup tomato sauce or 2 Tbsp. tomato paste
  • 1 tsp. dried thyme or oregano
  • 1 Tbsp. Worcestershire sauce
  • ¼ cup water, broth or leftover coffee
  • 2 cloves garlic, minced

Instructions:

Instant Pot version:

Sprinkle onions in your Instant Pot, toss in the bay leaf and lay the chicken on top.

Whisk together remaining ingredients and pour over chicken. Secure lid of pot, turn steam valve to close and set your pot to cook for 10 minutes.

When the 10 minutes of cooking time is complete, carefully open steam valve and when steam has completely released remove lid and serve.

Serve extra sauce alongside.

Oven version:

Sprinkle onions in a shallow baking dish with a tight fitting lid and top with chicken. Whisk together remaining ingredients and pour over chicken.

Cover and bake at 350 F for 30-45 min or until chicken is cooked through.* Remove the lid for the final 15 minutes of cooking. Serve with sauce spooned over.

*Cooking time will depend on size of thighs.

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Whipped Molasses Butter

Servings: 12 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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Whipped molasses butter is a great treat on warm bread and biscuits. Try it on steamed vegetables too, or baked squash or sweet potatoes. 

whipped molasses butter

Do you have stories of growing up eating bread and molasses? 

After I shared this recipe for whipped molasses butter I received all sorts of messages from readers…

“When I was a little girl  …. many years ago … In Québec, often our désert was a buttered slice of bread with molasse spreaded all over.  I still love it and I never lost my love for molasse. Molasse was really part of our diet.  It was an every day staple. I love your recipes. Thanks, Colette “

“Just love this. I grew up in the 50’s with my dear Mom who just adored bread & molasses. Such a classic… Dianne”

Molasses butter is often served with warm bread at restaurants in Atlantic Canada and in New England. If you come across it at a restaurant please let me know. We love to spread the word about this simple treat.

Molasses Butter Recipe

Ingredients:

  • 1 cup butter, room temperature
  • 2-3 Tbsp. Crosby’s Fancy Molasses

Instructions:

  1. Beat the butter until light then beat in the molasses.
  2. Store in the fridge, covered, for up to a month.

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Cheddar Biscuits with Whipped Molasses Butter

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Sharp cheese and molasses is an old-time combination that works beautifully on flaky biscuits.

cheddar biscuits with whipped molasses butter

Cheese and molasses just works.

Warm biscuits fresh from the oven are so good with butter and a drizzle of molasses. In this recipe you can take that flavour combination in another direction by slathering warm biscuits with creamy whipped molasses butter. And these aren’t just any biscuits – they’re biscuits made with extra old cheddar.

Why cheddar and molasses go together so beautifully I have no idea. But the combination works.

whipped molasses butter

These biscuits are deliciously flaky

You’ll notice in the instructions that I fold and roll the dough a couple of times. This creates layers that help make the biscuits extra flaky. As well, I cut the biscuits freehand instead of using a cookie cutter because I don’t want to overwork any leftover dough.

Molasses butter is versatile

I love whipped molasses butter on biscuits but it’s also delicious on cooked vegetables, especially sweet potatoes, cauliflower, corn and onions.

For the molasses butter I just use my hand held mixer to whip the butter and incorporate the molasses.  If I was making a double batch I’d use my food processor instead.

Cheddar Biscuits with Whipped Molasses Butter

Ingredients:

  • 1 cup milk
  • 1 Tbsp. vinegar
  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • ½ cup cold butter
  • 1 cup grated sharp cheddar
  • 1 egg beaten (for egg wash)

Instructions:

  • Preheat oven to 425 F.
  • In a small bowl combine milk and vinegar.
  • In a large bowl whisk together the flours, baking powder and salt.
  • Cut in butter until it is pea-sized.
  • Stir in cheddar then pour over milk mixture.
  • Stir until almost combined then turn out onto a lightly floured surface and knead lightly until flour is incorporated.

Rolling specifics:

  1. Pat into a rectangle that‘s about 5” x 10”.
  2. Lengthwise, fold it in on itself like a business letter.
  3. Then, using a rolling pin, lightly roll it into a rectangle again and repeat folding process.
  4. Lightly roll into a rectangle again that’s about ½” thick.
  5. Cut into squares and place on a parchment-lined baking sheet, about half an inch apart.
  6. Brush with egg wash and bake 12-15 minutes until golden.
  7. Serve warm with molasses butter.

Molasses Butter

  • 1 cup butter, room temperature
  • 2-3 Tbsp. Crosby’s Fancy Molasses

Beat the butter until light then beat in the molasses.

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6 Ways a Drizzle of Molasses Makes Food Taste Better

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A drizzle of molasses can make a dish or drink taste even better. Here are six ways to up your game using molasses like a condiment.

6 ways to use molasses like a condiment

Chef Matty Matheson calls molasses “Maritime ketchup” and I’m inclined to agree. Molasses can be enjoyed like a condiment and historically that was one of the most common ways that people on the East Coast and Quebec got their daily dose of molasses.

In fact, some molasses used to be called table molasses because it was kept on the table, just like the salt and pepper, for use on whatever people had on their plate.

A drizzle of molasses in Atlantic Canada:

Here are just some of the molasses combos you’ll find in Atlantic Canada…

  • Molasses drizzled on freshly baked bread, still warm from the oven, or on warm biscuits, is an old-time classic.
  • A customer from Newfoundland taught me all about using molasses to sweeten my tea and coffee, and one of my colleagues here at Crosby’s taught me the joys of peanut butter and molasses on toast.
  • I drizzle molasses on my fried eggs and baked beans on weekend mornings and at breakfast.
  • Molasses and sharp cheddar cheese is one of those weird combinations that works really well.

6 Ways to Up Your Game Using Molasses Like a Condiment

Grandma’s Biscuits with Molasses:

This classic treat is surrounded in a little controversy: does the molasses go on first, or the butter?

fluffy biscuits with molasses

Almond Butter and Molasses Sandwich:

This is a different take on the peanut butter and molasses combo. I add a sprinkling of hemp seeds on top of the molasses.

Almond butter and molasses sandwich

Molasses on your porridge:

Instead of sprinkling brown sugar over your porridge try a drizzle of molasses. Stirring in some chopped or grated apple is another great addition.

Porridge drizzled with molasses makes a wholesome breakfast.

Molasses in your coffee (or tea):

Spiced drinks made better with molasses

Believe it or not, the flavours of molasses and coffee complement one another perfectly. That’s why molasses is a great sweetener for coffee — it adds a little flavour and isn’t too sweet. If you’re still questioning the combo try our Gingerbread Latte, Pumpkin Spice Latte or Iced Chai Tea Latte.

Molasses and Maple Syrup on your pancakes:

I’m a big fan of late season maple syrup that’s richly flavoured and dark. I love it because it has lots of molasses notes. It’s not always easy to find this dark syrup so I make my own by adding molasses to maple syrup in a 1:4 ratio. The blend is especially good with buckwheat pancakes.

buckwheat flapjacks with molasses maple syrup

Molasses and Peanut Butter:

Molasses is great with almond butter and tahini too but the original is molasses and peanut butter. Toasted so it gets all melt-y – mmm that’s the best.

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Heather’s Vanilla Flax Gingersnap Cookies

Servings: 30-40 serving(s)

Prep time: 10 minutes

Total time: 25 minutes

Cooking time: 15 minutes

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These crispy, wholesome vanilla flax gingersnap cookies are quick to mix up, and are low in sugar and fat. 

These crispy, wholesome flax gingersnap cookies are quick to mix up, and are low in sugar and fat. 

I always love when readers send me recipes.

This is a recipe that Heather from Calgary shared with me. She was on a recent visit to my hometown and discovered a great cookie made by the Sackville New Brunswick-based bakery, Kookie Kutter.

Heather wrote: “On a recent visit in Rothesay I discovered Kookie Kutter Vanilla Flax Snaps.  I want to try and recreate them at home in Calgary as they are not sold here.  I can only bring so many back in my carry-on….”

Heather went on to create a couple of versions of the vanilla flax snaps and my favourite includes Crosby’s fancy molasses.

These crispy, wholesome flax gingersnap cookies are quick to mix up, and are low in sugar and fat. 

If you love digestive cookies then you’ll be excited by this recipe.

To me they taste a bit like a spiced digestive cookie but may be a little less sweet. They’re extra wholesome too and have a wonderful crispy texture.

This is an extra easy recipe that can be mixed by hand. It took me less than 10 minutes to get these cookies mixed up, shaped into a log and into the freezer.

Heather’s Vanilla Flax Gingersnap Cookies Recipe

Makes about 4 dozen cookies

Ingredients:

  • ¾ cup ground flax seeds (flax meal)
  • 1 ¼ cups all-purpose flour
  • 1 cup rolled oats, ground in food processor approx. 10 sec
  • 1 tsp. baking soda
  • 1 ¼ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp. salt
  • 1/3 cup canola or other vegetable oil
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/3 cup sugar
  • 1 Tbsp. vanilla
  • 1 – 3 Tbsp. water

Instructions:

  1. In a medium bowl whisk together flax, flour, rolled oats, baking soda, spices and salt.
  2. In another bowl, whisk together oil, molasses, sugar, vanilla and 1 tablespoons of water.
  3. Stir dry ingredients into wet and mix until well combined, adding more water if necessary, 1 tablespoon at a time.
  4. Form into a 10” x 3” log, wrap tightly in parchment paper or plastic wrap, and freeze for 45 minutes.
  5. Preheat oven to 350 F and line baking sheets with parchment paper.
  6. Slice dough into thin slices using a serrated knife. Try to cut the slices as close to 1/8 inch as you can but not more than 1/4 inch.
  7. Place on baking sheets and bake for 13-15 minutes. Cool on baking sheets.

Dough freezes well if you do not want to bake all at once. Thaw for 5 minutes before slicing.

Nutritional info:

Per cookie: Calories: 71, Fat: 3.4 g, Saturated Fat: .3 g, Cholesterol: 0 mg, Sodium: 48 mg, Carbs: 9.2, Sugar: 3 g, Protein: 1.5 g, Fibre 1.3 g, Potassium: 79 mg, Calcium: 18 mg

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Country Ham with Mustard & Molasses & a Giveaway

Servings: 6-8 serving(s)

Prep time: 10 minutes

Total time: 3 hours 10 minutes

Cooking time: 3 hours

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Your Easter ham couldn’t be simpler, or more delicious, than this country ham with mustard and molasses.

Country Ham with Mustard & Molasses - The Kilted Chef

This country ham with mustard and molasses is a recipe from Chef Alain Bossé, also known as The Kilted Chef and is featured in his new cookbook, The Acadian Kitchen. (See below for your chance to win a prize package that includes Chef Alain’s new cookbook.)

The Acadian Kitchen

I caught up with Chef Alain last week  to talk about molasses (and enjoy two days of culinary instruction from one of Atlantic Canada’s most engaging culinary ambassadors). 

Did you grow up eating molasses?

Chef Alain: “Yes it was a staple in our home…There is no doubt this ham recipe from my new book was done on special occasions.”

Do you have a favourite molasses recipe?

Chef Alain: “My favorite is hot bread, butter and molasses, and recipes for good old fashioned oat and molasses bread. My Mom’s molasses candy or molasses poured on snow was always a treat (also in my new book).”

Are there any strange ways that molasses was used around your home when you were growing up?

Chef Alain: “My dad use to mix the molasses with peanut butter to stretch the peanut butter. Now I still do it, just because I love it.”

What’s your favourite thing about molasses?

Chef Alain: “It is versatile, fun to eat and experiment with. I truly feel molasses is timelessly fun to eat.”

Country Ham with Mustard & Molasses - The Kilted Chef

With this country ham recipe Chef Alain shows how a spectacular main course can be very simple. So relax and enjoy this easy recipe for your next family feast.

 

Country Ham with Mustard & Molasses Recipe

Serves 6-8

Courtesy of Chef Alain Bossé, The Kilted Chef

Ingredients:

  • 5 to 7 lb smoked bone-in ham
  • 1 cup prepared mustard
  • 2 cups Crosby’s Fancy Molasses
  • 1 cup water
  • 2 carrots, peeled and cut into chunks
  • 1 onion, cut into chunks
  • 1 tsp freshly ground pepper

Instructions:

  1. Preheat oven to 350 F
  2. Place ham in a large roasting pan with bone facing up.
  3. Use a paring knife to score the skin of the ham, pour mustard over the ham and massage it into the all crevices.
  4. Pour molasses on top allowing it to run down the sides of the ham.
  5. Add water to the bottom of the roasting pan, add in carrots and onions. Sprinkle with pepper.
  6. Roast the ham for 2 hours.
  7. Reduce the oven temperature to 250°F and cook for an additional hour.
  8. Rotate the pan every hour or so; use a turkey baster to baste the ham with pan juices every 30 minutes.

Here is your chance to win a signed copy of Chef Alain’s new cookbook, along with an embroidered apron and hand carved spatula. 

a Rafflecopter giveaway

Thank you to Chef Alain for providing our giveaway package for this draw. (*Winner will be required to answer a skill-testing question that involves cookie math.)

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Big Batch Whole Wheat Chocolate Chip Cookie Bars

Servings: 3.5 - 4 dozen serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Big Batch Whole Wheat Chocolate Chip Cookie Bars are baked in an 11″ x 17″ sided baking pan so can feed a crowd. Made with olive oil, a little melted butter, whole wheat flour and flax.

Big Batch Whole Wheat Chocolate Chip Cookie Bars with molasses, flax and olive oil

If you need a big batch of cookies in a hurry this is your recipe.

Based on a classic chocolate chip cookie recipe these whole wheat chocolate chip cookie bars have everything you love about a wholesome cookie, in a quick-to-bake bar.

Sweetened with a little molasses, our whole wheat chocolate chip cookie bars have a deep caramelized flavour. Whole wheat flour and ground flax add flavour and fibre and a combination of olive oil and melted butter for the fat means that you can mix them easily by hand and don’t have to wait for butter to soften.

This recipe makes a big batch. Baked in an 11″ x 17″ sided baking pan (sided cookie sheet) this recipe can easily make four dozen bars. Cut them larger and top them with a scoop of ice cream for a delicious dessert.

Molasses is a great ingredient in chocolate chip cookies, adding flavour and moisture. We have a whole page devoted to chocolate chip cookies. (18 recipes and counting.) Take a look!

Big Batch Whole Wheat Chocolate Chip Cookie Bars Recipe

Ingredients:

  • 3/4 cup olive oil
  • ¼ cup melted butter
  • 1 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 Tbsp. ground flax
  • 2 tsp baking soda
  • 1 tsp. cinnamon
  • ½ tsp salt
  • 1 heaping cup bittersweet chocolate chips
  • Extra chocolate chips for sprinkling (optional)

Instructions:

  1. Preheat oven to 350ºF.
  2. Line a 11×17-inch baking sheet with parchment paper.
  3. In a large mixing bowl, beat together olive oil, melted butter, brown sugar, white sugar, molasses and vanilla. Stir until well combined.
  4. Beat in eggs, one at a time.
  5. Stir in flours, flax, baking soda, cinnamon and salt and stir until almost combined.
  6. Add chocolate chips and stir until well combined.
  7. Spoon dough onto prepared baking sheet and spread evenly, right to the edges. (It’s easiest to use wet hands for this job.)
  8. Sprinkle over extra chocolate chips and press into the dough.
  9. Bake for 23-25 minutes, until golden and set.
  10. Cool on a rack. Let cool before cutting.

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Favourite Irish Soda Bread Recipes for St. Patrick’s Day & Any Day

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Our favourite Irish soda bread recipes range from the truly authentic to the classic to the rustic. All very different, you’ll be sure to find at least one new favourite recipe to add to your collection.

Favourite Irish soda bread recipes

My twin brother and I were the only two kids in our class who arrived at school on St. Patrick’s Day with sprigs of mom’s shamrock plant pinned to our shirts.

One of my grandmothers was first generation Canadian (my great grandparents sailed from County Cork, Ireland) and my other grandmother’s grandparents were from Kerry, Ireland. All that to say, St. Patrick’s Day was a family celebration in our house. I always enjoyed the green-tinted sweets but even as a kid soda bread was my true St. Patrick’s Day love.

Here are three favourite Irish soda bread recipes to help you celebrate St. Patrick’s Day.

Brown Soda Bread

Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread. It will keep on the counter (wrapped) for a few days but as with most baked goods it’s best right out of the oven, spread with butter and jam.

Brown soda bread is a moist oatmeal quick bread sweetened with molasses. This is a very close cousin of a classic Irish soda bread.

 

Classic Irish Soda Bread

Quick to mix up, you can have a loaf of this Irish Soda Bread with molasses on the table in under an hour. And what a lovely loaf it is, round and crackled on top. You’ll want to eat it all at once, and you should. (It has a nasty habit of drying out so consider it your duty to devour it in one day.)

Hearty Guinness Soda Bread

This loaf is rustic, hearty and nourishing, and suits the tail end of winter with its slushy days and damp chill. The Guinness gives it extra substance and flavour, making it pair well with Irish Stew or a slice of extra old cheddar.

Hearty Guinness soda bread

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Favourite Irish Soda Bread Recipes

Our 20 Best Muffin Recipes in a Free eBook

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Muffins are one of my favourite snack foods. They can be wholesome, filling and are easy to grab when you’re on the run. This free eBook includes what I consider to be our 20 best muffin recipes. 

Our 20 best muffin recipes in a free ebookThis updated Muffins eBook includes some of our newest favourite recipes, but I was sure to include my old favourites too, like the blueberry wheat germ muffins and refrigerator bran muffins from my childhood.

All in all I consider these to be our 20 best muffin recipes.

Among the 20 muffin recipes in this new eBook you’ll find recipes for bran muffins, blueberry muffins, banana muffins, carrot muffins, zucchini muffins and more. These are well tested recipes that have become readers’ favourites too.

These are my top 20 favourites, and the recipes that I have shared time and again.

Download the free Best Muffin Recipes eBook here.

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Four-Seed Oatmeal Quick Bread

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 1 hours 10 minutes

Cooking time: 55 minutes

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Four-Seed Oatmeal Quick Bread is a satisfying, wholesome bread that is delicious as a snack or alongside a main dish meal. Think of it as a substitute for muffins or a replacement for biscuits or cornbread with chili, soup or stew.

Four-Seed Oatmeal Quick Bread is a satisfying, wholesome bread that is delicious as a snack or alongside a main dish meal. Think of it as a substitute for muffins or a replacement for biscuits or cornbread with a chili, soup or stew.

In this slushy month of March I’m still in comfort-food mode and that includes wholesome breads that are nourishing and filling. Four-Seed Oatmeal Quick Bread fits the bill. I have enjoyed it with butter and jam for an afternoon snack, and I have eaten it alongside a hearty lentil soup. 

Four-Seed Oatmeal Quick Bread is a satisfying, wholesome bread that is delicious as a snack or alongside a main dish meal. Think of it as a substitute for muffins or a replacement for biscuits or cornbread with a chili, soup or stew.

Four-Seed Oatmeal Quick Bread is versatile — barely sweet and filled with texture and flavour. Feel free to change up the seeds called for in the recipe. I have used black sesame seeds on occasion, and poppy seeds. Also, the recipe calls for the seeds to be toasted for added flavour but you can skip that step if you like.

This bread is best eaten within two days. Store it on the counter tightly wrapped and if you still have some left after day two it is delicious toasted. This recipe is slightly adapted from Eating Well.

Four-Seed Oatmeal Quick Bread

Ingredients:

  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 3 Tbsp. Flax seeds
  • 3 Tbsp sesame seeds
  • 2 cups flour (can use half whole wheat)
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 Tbsp. baking powder
  • 3 large eggs, room temperature
  • ½ cup olive oil or grapeseed oil
  • 1 ½ cups buttermilk
  • 1 cup rolled oats (not instant)
  • 2 ½ Tbsp. Crosby’s fancy molasses

Instructions:

  1. Line a large loaf pan (9″x 5″) with parchment paper and preheat the oven to 350 F.
  2. Lightly toast the seeds in a large skillet over medium heat. Watch carefully so they don’t burn.
  3. In a large bowl, combine the flour, baking soda, salt and baking powder. Stir in the toasted seeds.
  4. In another bowl whisk the eggs with the oil then whisk in the buttermilk, rolled oats and molasses.
  5. Add wet ingredients to dry and stir gently until just combined.
  6. Scrape into prepared pan and bake for 50 min to an hour.
  7. Let cool on a rack for 15 minutes then remove from the pan to finish cooling.

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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, spooned in
  • 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 (+ video)

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.

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…)

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.

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 (+ video)

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 1 hours 25 minutes

Cooking time: 1 hours 10 minutes

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Instant Pot Baked Beans offer that 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.

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

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 depressurize for about 20 minutes, press “cancel” and then carefully turn the steam vent to open and remove the lid.
  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 16 minutes are up (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

One more thing…

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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.