The Lorenzo Sour Non-alcoholic Cocktail with Clementine & Lemon

Servings: 1 serving(s)

Prep time: 5 minutes

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A play on the classic Dark & Stormy, the Lorenzo Sour is a non-alcoholic cocktail with a ginger bite and citrusy tang. 

This refreshing, non-alcoholic cocktail is a play on the classic Dark and Stormy. Using molasses and bitters to replicate dark rum aromatics and the season's favorite citrus, clementine’s. It's mild, sweet and bitter contrast is sure to suit the classiest of occasions. 

This refreshing, non-alcoholic cocktail is a play on the classic Dark and Stormy. Using molasses and bitters to replicate dark rum aromatics and the season’s favorite citrus – clementine’s. It’s mild, sweet, and bitter contrast is sure to suit the classiest of occasions.

This recipe uses our Molasses Simple Syrup as a sweet & flavour base.

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The Lorenzo Sour Cocktail (non-alcoholic)

This refreshing, non-alcoholic cocktail is a play on the classic Dark and Stormy. Using molasses and bitters to replicate dark rum aromatics and the season's favorite citrus, clementine’s. It's mild, sweet and bitter contrast is sure to suit the classiest of occasions. 

A play on the classic Dark & Stormy, with a ginger bite and citrusy tang.

  • Author: Bridget Oland
Scale

Ingredients

  • 4 Wedges of Clementine
  • ½ oz Fresh lemon juice
  • ¾ oz Fancy but simple syrup
  • 5 Dashes of Angostura Bitters (optional, *Does have an alcohol content)
  • 1 Bottle of ginger beer

Instructions

  1. In a tall glass, lightly muddle the Clementine wedges.
  2. Add fancy molasses syrup, fresh lemon juice, and bitters.
  3. Use a spoon and stir until the syrup is well incorporated.
  4. Fill glass with ice, top up with ginger beer to taste.
  5. Garnish with a clementine twist and serve.

This cocktail was created for us by Eric Scouten

Working as an industry professional for most of the last two decades, Eric has worked from fine dinning to the concrete floors of a brew house. Passionate about alcohol history and flavour profiling has afforded him the opportunity to work with many of Canada’s best chefs and mixologists. Eric has been mentioned in a number of publications including EnRoute and GQ magazine owing to his abilities behind the bar. In 2016 Eric was named one of the top 10 mixologists that are putting Canada on the map (Destination Canada Magazine, March 2016).

He is also an avid forager of wild foods and a loving father.

Eric Scouten mixologist

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The Crosby Grande Rum Cocktail with Citrus & Ginger

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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The Crosby Grande cocktail combines dark rum, ginger beer and orange liqueur with a custom simple syrup made with molasses. 

The Crosby Grande cocktail combines dark rum, ginger beer, and orange liqueur with a custom simple syrup made with molasses. 

Hints of Spice and rich molasses are the star of this refreshing holiday treat. It’s sure to tantalize your guests with full, rich flavours and light body. (Drink responsibly, they sneak up quick when they’re this smooth.)

Here’s a non-alcoholic option: The Lorenzo Sour, a play on the classic Dark & Stormy.

This recipe uses our Molasses Simple Syrup as a sweet & flavour base.

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The Crosby Grande Rum Cocktail

The Crosby Grande cocktail combines dark rum, ginger beer, and orange liqueur with a custom simple syrup made with molasses.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 Lime wedge
  • 1 Orange wheel
  • ½ oz Fancy but simple syrup
  • ½ oz Orange Liqueur  – Cointreau, or Grand Marnier
  • 1 ½ oz Black/dark rum  (use your favorite, I like Goslings)
  • 1 Bottle of ginger beer

Instructions

  1. In a tall glass, place 1 lime wedge.
  2. Add fancy but simple syrup, orange liqueur, and rum.
  3. Use a spoon and stir until the syrup is well incorporated.
  4. Fill glass with ice, and top up with ginger beer to taste.
  5. Garnish with an orange twist and serve!

This cocktail was created for us by Eric Scouten

Working as an industry professional for most of the last two decades, Eric has worked from fine dinning to the concrete floors of a brew house. Passionate about alcohol history and flavour profiling has afforded him the opportunity to work with many of Canada’s best chefs and mixologists. Eric has been mentioned in a number of publications including EnRoute and GQ magazine owing to his abilities behind the bar. In 2016 Eric was named one of the top 10 mixologists that are putting Canada on the map (Destination Canada Magazine, March 2016).

He is also an avid forager of wild foods and a loving father.

Eric Scouten mixologist

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Molasses Simple Syrup Recipe for Cocktails

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 This rich and lightly spiced molasses simple syrup will add complexity and style to many of your favorite cocktails.

Molasses simple syrup cocktail mix

Eric, the creator of this recipe, calls it “fancy but simple syrup” because it makes use of fancy molasses in place of white sugar usually called for in a simple syrup. The standard simple syrup is sweet but flavourless. Using molasses as the sugar base elevates this simple syrup to a whole new level, making it the ideal companion in all sorts of cocktails, both alcoholic and non-alcoholic.

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Molasses Simple Syrup – Cocktail mix

This rich and lightly spiced syrup will add complexity and style to many of your favorite cocktails.

  • Author: Bridget Oland
Scale

Ingredients

  • ½ cup of Crosby’s Fancy Molasses
  • ½ cup of water
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 allspice berries

Instructions

  1. Lightly crush spices before putting all ingredients into a sauce pan.
  2. Warm over low-to-medium heat and stir until molasses is fully dissolved in the water.
  3. Allow a minimum of 10 minutes on the stove before removing from heat.
  4. Let syrup cool.
  5. Use a mesh strainer to remove spices.

**Note** Do not boil. Allow mixture to fully cool to room temperature before straining, refrigerating, or using.

Notes

**Note** Do not boil. Allow mixture to fully cool to room temperature before straining, refrigerating, or using.

This cocktail mix was created for us by Eric Scouten

Working as an industry professional for most of the last two decades, Eric has worked from fine dinning to the concrete floors of a brew house. Passionate about alcohol history and flavour profiling has afforded him the opportunity to work with many of Canada’s best chefs and mixologists. Eric has been mentioned in a number of publications including EnRoute and GQ magazine owing to his abilities behind the bar. In 2016 Eric was named one of the top 10 mixologists that are putting Canada on the map (Destination Canada Magazine, March 2016).

He is also an avid forager of wild foods and a loving father.

Eric Scouten mixologist

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Free Holiday Baking e-Book: 17 Festive Recipes

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In our updated Holiday Baking e-Book you’ll find old and new favourites. There are 17 festive recipes in total, all filled with the familiar scents and flavours of the season.The Holiday e-Book: 17 festive recipes in a free e-book

Get The Holiday Baking Book here

I love the idea that you can conjure the feeling of Christmas in your kitchen and that, no matter where you are over the Holidays, you can always recreate the familiar tastes and smells of the season.

We hope that our updated Holiday e-book inspires you to bake some memories this year and fill your home with the sparkle and cheer of a festive December.

Looking for a short list of treats to bake? You’ll love our top 6 Fail Proof Holiday Cookie Recipes :) 

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7 Festive Recipes to get You in the Holiday Spirit

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Cover all of your holiday baking basics with these seven festive recipes. Here you’ll find some of our best cookie recipes, gingerbread cakes, low cal treats, candied nuts and more…

7 festive recipes to get you in the holiday spirit

Here are our seven favourite festive recipes that we’re featuring this year. These are tried-and-true recipes that have been readers’ favourites for years. And we have two new recipes — my new favourites (adaptations of other popular recipes on this site).

Bridget’s new favourites:

Gingerbread Shortbread Bars

buttery gingerbread shortbread bars

I can’t get enough of ginger, especially this time of year. And the scent of gingerbread anything baking makes my home feel like the best place in the world. Out of this came a new version of Ginger Shortbread. My new version has a more buttery texture and loads of gingerbread flavour.

Spicy Ginger Molasses Crinkle Cookies

Ginger molasses crinkle cookies have that perfect texture that's not too soft and not too chewy.

This is an adaptation of my grandmother’s recipe for crinkle cookies. I added extra ginger and a bit more flour to keep them from being too soft. These cookies travel well so a great for gifting.

Tried-and-True favourites:

Old Fashioned Gingerbread

This is the gingerbread cake I grew up with and remains my favourite. Serve it with whipped cream, or Caramel Sauce (a true butterscotch, really) or both…

old fashioned gingerbread cake

Sparkly Chocolate Ginger Cookies

Think of your favourite ginger cookie, with a little chocolate added. Even more delicious, and extra pretty, when dipped in melted chocolate. Great for gifting.

Sparkly Chocolate Gingerbread Cookies

Gingerbread Loaf with Cream Cheese Icing

This old time sour cream gingerbread cake gets a different look when baked in a loaf pan. Great texture and easy to package up if you want to send it off someplace. A top coat of cream cheese icing makes it extra festive.

Sour cream gingerbread loaf is so easy to make. It's a light textured cake that stays moist for days stored in a tin. Great as a snack cake or for entertaining.

Coconut Macaroons

Always satisfying and a little healthyish. Easy to make gluten-free. And easy to dress up with a little melted chocolate.

Chewy Coconut Macaroons are Easy & Low Cal

Gingerbread Spiced Almonds

So easy to make for a quick nibble. Good for sharing and a nice treat with drinks before dinner.

Looking for more Christmas baking ideas? Find all of our Christmas Baking recipes here.

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Gingerbread Shortbread Bars

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 1 hours 5 minutes

Cooking time: 50 minutes

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These simple buttery gingerbread shortbread bars have a lovely gingerbread kick and that irresistible shortbread texture. 

buttery gingerbread shortbread bars

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Gingerbread Shortbread Bars

buttery gingerbread shortbread bars

Buttery gingerbread shortbread bars are so simple to make and have that irresistible shortbread texture.

  • Author: Bridget Oland
Scale

Ingredients

  • 1 cup plus 2 Tbsp. butter, softened
  • ½ cup plus 2 Tbsp. icing sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 cups all-purpose flour (spooned in)
  • 2/3 cup cornstarch, spooned in
  • 1 ½ tsp. gingerbread spice blend (recipe below)  or 1 tsp. ground ginger & ½ tsp. cinnamon

Instructions

  1. Preheat oven to 325 F
  2. Cream butter and sugar. Add molasses and mix to incorporate.
  3. Sprinkle over flour, cornstarch and spices and mix until dough just comes together.
  4. Press into a 9”x9” pan and prick with a fork.
  5. Bake 50-55 min.
  6. When almost cooled cut into bars

Notes

Gingerbread Spice Blend

  • 2 tsp ginger
  • 2 tsp cinnamon
  • ½ tsp allspice
  • 1/4 tsp each, nutmeg, cloves

Variations:

Add 1/8 tsp of cardamom and/or mace

One-Pan Marinated Chicken and Mushrooms

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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One-Pan Marinated Chicken and Mushrooms is an easy and delicious weeknight meal. The flavourful marinade is quick to mix up and versatile (try it with pork too, and cauliflower, broccoli…). 

One-Pan Marinated Chicken and Mushrooms is an easy and delicious weeknight meal.

If you’re looking for ways to add oomph to a meal than a marinade is the way to go. Marinades are so easy to throw together, they add loads of flavour and they keep your food from drying out during cooking.

In this marinated chicken and mushrooms dish the soy-based marinade in this recipe is lightly sweetened with molasses and maple syrup. Molasses is a bit of a secret ingredient in this dish. When you taste it you’ll understand just how well molasses complements to the sharp flavour of soy.

Baking the mushrooms along with the chicken adds extra flavour to the dish, letting all that great mushroom flavour mingle in the pan juices.

If you’d like more easy weeknight meal ideas try our One-Pot Mustard Molasses Chicken or our Sweet & Spicy Molasses Chicken.

Recipe Tips: 

  • Make a double batch of the marinade so you have it on hand for even faster prep of this recipe.
  • No need to marinate the chicken in advance, if you don’t have time. Simply bake it in the marinade.
  • You can substitute fresh garlic and onion for the dried called for in the recipe.  (1-2 cloves of garlic, minced & 1/2 onion, minced.)
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One-Pan Marinated Chicken and Mushrooms

One-Pan Marinated Chicken and Mushrooms is an easy and delicious weeknight meal.

One-Pan Marinated Chicken and Mushrooms is an easy and delicious weeknight meal. The skinless chicken stays moist and the mushrooms develop a meaty texture.  The flavourful marinade is quick to mix up and versatile (try it with chicken, pork, cauliflower, broccoli and more). 

  • Author: Bridget Oland
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Ingredients

Marinade:

  • ¼ cup olive oil
  • 2 Tbsp molasses
  • 2 Tbsp maple syrup
  • 3 Tbsp soy sauce
  • 1 Tbsp Worcestershire sauce
  • ½ tsp smoked paprika (or sweet paprika)
  • 1 tsp cumin
  • 1 tsp oregano or Italian herb blend
  • ½ tsp. onion powder
  • ½ tsp garlic powder
  • Black pepper

8 boneless, skinless chicken thighs

1 lb sliced mushrooms

Instructions

  1. Combine marinade ingredients in a mason jar with a tight fitting lid. Shake until well combined.
  2. Place chicken in a dish and coat with half of the marinade. Let marinate in the fridge for 30 minutes (or overnight) if you have time.*
  3. Place mushrooms in a large roasting dish and toss with half of the remaining marinade.
  4. Nestle chicken pieces in among the mushrooms. Drizzle with a bit more marinade.
  5. Bake at 350 F for about 30 minutes until chicken is cooked through. (Baste with remaining marinade half way through baking.

Notes

*No time to marinate the chicken? No problem. Simply add extra marinade to the baking/roasting dish instead.

Try the flavourful marinade with other kinds of meat and fish, and with vegetables too (cauliflower, broccoli and more). 

Did you make this recipe? Be sure to rate it.

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Pumpkin Desserts for Thanksgiving

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PUMPKIN DESSERTS

If a pumpkin dessert is your favourite way to end a Thanksgiving feast you’re not alone. When I surveyed our subscribers about their favourite foods to bake around thanksgiving, pumpkin recipes – sweet pumpkin recipes — came in first by a long shot.

To be fair, many of you also voted for apple desserts. More reason to enjoy Thanksgiving dessert like my family — we have pumpkin pie and apple pie on the dessert table each year.

Here are four of my favourite pumpkin desserts…

Pumpkin Desserts for Thanksgiving:

 

Pumpkin Cheesecake Squares

gingerbread pumpkin bars

Molasses Pumpkin Pie

molasses pumpkin pie

Pumpkin Spice Crème brûlée

pumpkin creme brulee

Pumpkin Gingerbread

pumpkin gingerbread

If you’re in search of more recipes to use up that leftover pumpkin puree visit our Pumpkin Baking page.

Would you like to bake an apple dessert for Thanksgiving too? Visit our Apple Dessert page for six of my favourite recipes.

 

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pumpkin dessert recipes

Comfort Food Favourites: 20 Recipes in a Free eBook

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The coziest treats are always homemade, especially when they’re comfort food favourites. 

20 Comfort Food Favourites in a free e-book

I had no trouble getting into fall baking mode this year. After last week’s chilly weather I jumped right into baking gingerbread, pumpkin spice-filled treats, apple desserts and hearty stews.

If you have been inspired by the cooler weather too I think you’ll enjoy this fall-themed e-book. It includes some of my favourite fall recipes for comfort food, filled with warming spices and wholesome goodness.

This e-book is mostly baking recipes, including muffins, cookies and warming desserts. (I tucked in a couple of recipes for hearty one-pot meals too, dishes that are great for simple meals and that always leave leftovers.)

If you want to fill your home with the comforting scent of homemade goodness, download our free e-book here:

Comfort Food Favourites: 20 Recipes

Here’s to cozy cooking.

If you love e-books you’re in luck. We have more than a dozen free e-books on our website. Visit our eBooks Page.

 

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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
Scale

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
Scale

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

Take me to the recipe
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

Take me to the recipe
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 have that perfect texture that's not too soft and not too chewy.

This is on of those all-purpose ginger molasses cookie recipes — satisfying any time of the year and perfectly suited to the holidays.

What’s not to love about these spicy ginger molasses cookies?

  • I love how they’re always festive with that sparkly, crinkled top. They’ll stand out on a cookie plate that’s for sure.
  • They’re sturdy so pack well if you want to give a batch as a gift.
  • They freeze well too.

Ginger molasses crinkle cookies have that perfect texture that's not too soft and not too chewy.

If crinkle top molasses cookies are your favourite we have more recipes! Try our Triple Ginger Crinkle Cookies or our Favourite Chewy 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: 0 minute
  • Yield: 2 dozen 1x
Scale

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

Take me to the recipe

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

Take me to the recipe
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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Sugar-Free Baking: 22 Recipes in a Free e-Book

Sugar-free baking is easier than you think. Our e-book includes recipes for cakes, cookies, muffins and other healthy snacks and treats that are all refined-sugar-free, sweetened naturally with molasses.

Sugar-Free Baking: 22 Recipes in a Free e-Book

Sugar-Free Baking

22 Healthy snacks sweetened naturally with molasses

DOWNLOAD OUR FREE E-BOOK HERE

We have an entire section on this website devoted to refined sugar free baking. Check it out here!

Healthy Chocolate Granola is Refined Sugar Free

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

Take me to the recipe
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

Take me to the recipe
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

Take me to the recipe
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

Take me to the recipe
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
Scale

Ingredients

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

Instructions

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

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Peanut Butter Oatmeal Muffins with Pantry Basics

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe
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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