Pumpkin Spice Latte Muffins (a Streusel-Topped Treat)

Servings: 16 muffins serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

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Pumpkin spice latte muffins

These streusel-top pumpkin spice latte muffins are spiked with coffee. They’re sweeter than my regular muffins and are a nice treat on a cool fall day. These muffins are surprisingly light textured for pumpkin muffins.

If you love baking with pumpkin (and want to use up the rest of your can of pumpkin puree) visit our Pumpkin Baking page.

Tips:

  • I use an ice cream scoop to portion the dough. It’s tidy and even.
  • You can omit the streusel and top with pumpkin seeds instead. (Check them for doneness at the 20-minute mark if there is no streusel.)

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Pumpkin Spice Latte Muffins

Pumpkin spice latte muffins
  • Author: Bridget Oland
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Ingredients

For the streusel:

  • 1/2 cup of walnut pieces
  • 3 Tbsp. light brown sugar
  • 1/3 cup sugar
  • 3 Tbsp flour
  • 1 tsp. pumpkin pie spice (or ¼ tsp. each of cinnamon, ginger, nutmeg and cloves)
  • 2 Tbsp. butter, softened

For the muffins:

  • 3 large eggs, room temperature
  • 1/3 cup espresso or good strong coffee (room temp)
  • 2 tsp. vanilla
  • ¼ cup Crosby’s Fancy Molasses
  • ¾ cup oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 ½ cups all-purpose flour, spooned in
  • 1 ¼ cups granulated sugar
  • 2 tsp. pumpkin pie spice (or 1 tsp. cinnamon, ½ tsp. ginger, ¼ tsp. each of cloves and nutmeg)
  • 1 tsp. baking soda
  • 1 tsp. baking powder

Instructions

  1. Preheat oven to 375 F
  2. Line muffin pan with paper liners
  3. Combine streusel ingredients and set aside.
  4. Whisk together the eggs, coffee, molasses, oil, vanilla, and pumpkin puree.
  5. In another bowl combine the dry ingredients.
  6. Add the wet ingredients to the dry and stir gently, just until combined.
  7. Spoon into prepared pan and top each muffin with about 2 Tbsp. streusel.
  8. When you put them in the oven immediately reduce the heat to 350 F
  9. Bake for 25-30 minutes, until the tops spring back when lightly touched.

Notes

If you loved this recipe let us know in the comments below. Be sure to give it some stars too!

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Caramel Apple Crisp Is The Easiest Dessert Ever

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

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Caramel apple crisp is the easiest dessert ever. Made with wholesome ingredients, including a little molasses to add a rich caramel flavour.

Caramel Apple Crisp is quick, easy and delicious.

Do you love baking with fresh fall apples?

I love when local apples arrive in the markets. That’s when I think they taste the best. They’re crisp, flavourful and perfect for baking.

Apple Crisp is one of the simplest desserts going. The ingredients are so simple – and so good: lots of fresh fall apples, flour, rolled oats, butter, a little cinnamon…

I add a little molasses to my apple crisp to give the sauce that forms while it bakes a rich caramel flavour. (Hence the name Caramel Apple Crisp.)

Tips:

  • I use a vegetable peeler for my apples. It’s quick and takes only the skin, not some of the flesh as often happens with a paring knife.
  • Try combing two or more varieties of apples in your crisp for added flavour and texture.
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Caramel Apple Crisp

Caramel Apple Crisp is quick, easy and delicious.

Caramel Apple Crisp is one of the simplest desserts going. A little molasses gives the sauce that forms while it bakes a rich caramel flavour.

  • Author: Bridget Oland
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Ingredients

Filling:

  • 8 medium apples, peeled and sliced
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 Tbsp butter

Topping:

  • 1 1/4 cups all-purpose flour, spooned in
  • 3/4 cup rolled oats
  • ½ cup brown sugar
  • ½ cup butter, melted

Instructions

  1. Place the apples in a deep casserole dish (approx. 8”x10”)
  2. Toss with molasses, brown sugar, and cinnamon. Dab with tablespoon of butter
  3. In a medium bowl, combine flour, oats and brown sugar. Pour over the melted butter and stir to combine.
  4. Spread mixture over apples.
  5. Bake at 375°F for about 40 minutes, until the apples are soft and the filling is bubbling.

Notes

If you loved this recipe be sure to tell us in the comments below. And don’t forget to rate it :)

If you love baking with apples visit our Apple Baking page. There you’ll find more than three dozen recipes to enjoy.

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Thick & Chewy Oatmeal Chocolate Chip Cookies

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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thick and chewy oatmeal chocolate chip cookies are a healthy snack

These healthyish chewy oatmeal chocolate chip cookies are low sugar (only one-half a cup, plus chocolate chips) but still taste like a treat. They’re filling too which makes them great for snack time. 

If you’re in search of wholesome snacks for school or any time these cookies are a great choice. They’re so satisfying and we have easy options to make them even healthier. 

The recipe is a slight adaptation of our popular Oatmeal Raisin Cookies

Want to make your chewy oatmeal chocolate chip cookies even healthier? 

  • Add 2 Tbsp. ground flax to the recipe. (Add with the flour.)
  • Add 1/4 cup of pumpkin seeds to the batter along with the chocolate chips.

     

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Thick & Chewy Oatmeal Chocolate Chip Cookies

  • Author: Bridget Oland
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Ingredients

  • ½ cup butter, softened
  • ½ cup sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 ¼  cups all-purpose flour, spooned in
  • ½ tsp. baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ cup chocolate chips

Instructions

  1. In a large bowl cream the butter and sugar until fluffy. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda and salt. Stir into the creamed mixture.
  3. Add rolled oats and chocolate chops and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

 

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Crispy Chocolate Chip Granola Bars are Wholesome & School-Friendly

Servings: 24 bars serving(s)

Prep time: 15 minutes

Total time: 45 minutes

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Crispy Chocolate Chip Granola Bars are no-bake and easy. This is a nut-free recipe.

Crispy Chocolate Chip Granola Bars are no-bake and easy. This is a nut-free recipe.

This recipe is an adaptation of our recipe for No-Fuss Cranberry Almond Granola Bars. To make chocolate chip granola bars gluten-free be sure to buy GF crispy rice cereal (many include barley malt extract) and GF oats.

Granola Bar Tips:

  • The coconut in this recipe can be replaced with other seeds or nuts. Try pumpkin seeds or a combination of chia seeds and hemp seeds.
  • Try other dried fruit in this recipe too, like apricots, dates or prunes. Be sure to chop them raisin size.
  • Looking for more chocolate? Try drizzling the bars with melted chocolate once they have cooled. Let the chocolate harden before cutting

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Crispy Chocolate Chip Granola Bars

Crispy Chocolate Chip Granola Bars are no-bake and easy. This is a nut-free recipe. It’s gluten-free too if you use GF oats and crisp rice cereal.

  • Author: Bridget Oland
Scale

Ingredients

  • 2 cups old fashioned rolled oats*
  • 2 cups crisp rice cereal*
  • ½ cup dried cranberries or raisins
  • ¼ cup sunflower seeds
  • ¼ cup unsweetened shredded coconut
  • ⅓ cup butter
  • ⅓ cup Crosby’s Fancy Molasses
  • ⅓ cup brown sugar, packed
  • ½ tsp. vanilla extract
  • ¾ cup dark chocolate chips

Instructions

  1. Line a 9”x 9” pan with parchment paper or grease it well.
  2. Combine the oats, rice cereal, cranberries, sunflower seeds, and coconut in a large bowl.
  3. Melt butter, molasses and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook 2 minutes. Remove from heat and stir in vanilla extract (it will sputter).
  4. Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a few minutes then stir in chocolate chips. Press mixture firmly (and I mean firmly) into prepared pan and ensure it gets right to the edges. Try laying a sheet of parchment paper over top to make it easier to press down.
  5. Refrigerate until set and cut into bars.

Notes

*Choose gluten-free rolled oats and crisp rice cereal if necessary.

 

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Whole Wheat Puppy Paws | Soft Molasses Cookies Recipe

Servings: 20 cookies serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

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whole wheat puppy paws soft molasses cookies

These whole wheat puppy paws (soft molasses cookies) make a great lunchbox treat. They’re wholesome and fun. A great recipe to make with kids.

Whole wheat puppy paws can be made as soft molasses drop cookies too. Just drop by a heaping tablespoonful onto a parchment lined baking sheet or use a medium cookie scoop. They’re satisfying no matter what shape you choose.

This is a whole wheat version of our favourite Bear Paws cookie recipe.

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Whole Wheat Puppy Paws | Soft Molasses Cookies Recipe

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 20 minute
  • Yield: 18-20 1x
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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup Crosby’s Fancy Molasses
  • 1 large egg, room temperature
  • 1/4 cup hot water
  • 2 tsp. baking soda
  • 2 cups all-purpose flour, spooned in
  • 1 cup whole wheat flour, spooned in
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt

Instructions

  1. Preheat oven to 375°F and line cookie sheets with parchment paper.
  2. In a large bowl cream butter and sugar. Beat in molasses and egg.
  3. In a separate bowl whisk the flours, spices, and salt.
  4. Combine the hot water and baking soda in a little cup and give it a stir. Pour into the butter mixture, making sure to scrape out the baking soda residue. Stir to combine.
  5. Add the dry ingredients and stir until incorporated.

To shape the paws*:

  1. Using a medium cookie scoop or a heaping tablespoon of dough, make the middle of the paws. Using a  teaspoon measure, make four toes. (This will get easier once you have done a few.)
  2. Bake 10-12 minutes, until puffy and set.
  3. Let cookies cool on the pan for a few minutes before transferring to a rack to cool completely.

Notes

*These cookies can be made as drop cookies. Use about 2 Tbsp. of dough per cookie.

 

Keywords: soft molasses cookies; lunchbox treat

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Ginger Peach Muffins With A Sweet Streusel Top

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Ginger peach muffins are light textured and delicious. They’re chock full of peaches, aren’t too sweet and have a lovely streusel top.  

Ginger peach muffins are chock full of peaches and beautifully textured, not too sweet and have a crunchy streusel top. 

These just might be the perfect muffins. They’re light textured and extra moist, loaded with peaches (a full cup and a half!), and get a little extra sweetness from a streusel top.

I have had these ginger peach muffins on my mind for ages but wanted to wait until peach season to start testing recipes. Lucky for us it didn’t take too long to land on a recipe. I simply made a few tweaks to my super-popular Rhubarb Streusel Muffins and that was it.

Ginger peach muffins are chock full of peaches and beautifully textured, not too sweet and have a crunchy streusel top. 

Because these muffins are so moist I store them in the fridge. Count on them lasting the better part of a week when stored this way. (The freezer test is underway.)

A few tips:

  • If you love ginger use the double amount.
  • Peel your peaches or nectarines before dicing. Here’s how (scroll to the bottom of the post for the how-to).
  • I use plain yogurt in place of sour cream. Flavoured yogurt — vanilla or peach, would work just fine.
  • As with all muffin recipes, the less your stir the batter the better. That’s the secret to light texture.

If you love baking with peaches we have loads more recipes on this site for you to try. 

Baking with Peaches: 4 Favourite Peach Recipes for summer

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Ginger Peach Muffins With A Sweet Streusel Top

Ginger peach muffins are chock full of peaches and beautifully textured, not too sweet and have a crunchy streusel top. 
  • Author: Bridget Oland
  • Yield: 12 muffins 1x
Scale

Ingredients

  • 2 cups all-purpose flour, spooned in
  • 1/2 cup sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 21/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 12 tsp. ground ginger
  • 1/2 tsp. salt
  • 1 cup sour cream or yogurt
  • ½ cup oil
  • 2 large eggs, room temperature
  • 11/2 cups diced peaches or nectarines

Streusel topping:

  • 2 Tbsp. flour
  • 2 Tbsp. brown sugar
  • 1 Tbsp. soft butter

Instructions

  1. Preheat oven to 375 F. Line a 12-cup muffin tin with paper cups or grease it well.
  2. Make the topping: In a small bowl, combine the flour, sugar and butter and rub together with your fingers. Sprinkle over each muffin.
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda, ginger and salt and whisk to blend.
  4. In a medium bowl, whisk together the yogurt, oil, molasses, eggs until smooth. Gently stir the wet mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced peaches. The batter will be thick.
  5. Divide the batter among the muffin cups.
  6. Bake the muffins until they’re golden brown and spring back when gently pressed, about 20 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.

Notes

If you love ginger use the full 2 tsp. in this recipe.

Keywords: peaches, muffins

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Spicy Ginger Molasses Crinkle Cookies

Servings: 2 dozen serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Ginger molasses crinkle cookies have that perfect texture that’s not too soft and not too chewy. Just bake them longer if you’d like them a little crispy.

Ginger molasses crinkle cookies

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Spicy Ginger Molasses Crinkle Cookies

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 12-15 min
  • Total Time: 24 minute
  • Yield: 2 dozen 1x
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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 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.

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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
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 12 1x
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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)

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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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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.

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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)

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