Upside Down Cranberry Gingerbread Cake a Country Fair Winner

Servings: 9 serving(s)

Prep time: 20 minutes

Total time: 1 hours

Cooking time: 40 minutes

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

Upside-down cranberry gingerbread cake

November is gingerbread month in our house. It’s the cake I almost always serve to guests and bring to potlucks.

The comforting flavours of a nicely spiced gingerbread seem to suit the damp chilly days between Thanksgiving and Christmas.

Tip:

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

 

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

 

Upside-Down Cranberry Gingerbread Cake Recipe

Topping:

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

Cake:

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

*Can use any fruit juice, or water.

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

Instructions:

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

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29 Favourite Molasses Recipes in a Free eBook

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

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

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

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

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

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

 

Favourite molasses recipes free eBook

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

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

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

Time to get cooking!

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Pumpkin Banana Bread Meant for Sharing

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

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

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

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

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

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

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

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

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

This recipe has been slightly adapted from All Recipes.

Pumpkin Banana Bread Recipe

Ingredients:

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

Instructions:

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

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

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Magical Molasses Sauce for Winter Vegetables

Servings: 8-10 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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

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

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

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

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

Magical Molasses Sauce

Ingredients:

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

Instructions:

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

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

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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

Easiest Apple Tart Recipe

Ingredients:

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

Instructions:

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

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

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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

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

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

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

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

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

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

Tips:

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

 

 

Lemon Zucchini Muffins Recipe

Makes 12 muffins

Ingredients:

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

Instructions:

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

Nutritional info, per muffin:

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

 

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16 Chocolate Chip Cookie Recipes Made Better With Molasses

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

A dozen chocolate chip cookie recipes

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

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

Who could resist that little voice?

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

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

16 Chocolate Chip Cookie Recipes

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

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

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6 Best Blueberry Muffin Recipes You Need to Try

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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

Best blueberry muffin recipes

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

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

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

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

6 Best Blueberry Muffin Recipes:

Whole Wheat Blueberry Muffins

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

Crosby’s Blueberry Muffins

An old recipe from the Crosby’s recipe archives.

Blueberry Bran Muffins

An adaptation of an Ina Garten recipe.

Blueberry Oat Muffins

A favourite refined sugar-free recipe.

Blueberry Wheat Germ Muffins

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

Multi Grain Blueberry Carrot Muffins

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

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Best blueberry muffins recipes

Homemade Cornmeal Molasses Dog Treats

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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

Homemade Cornmeal Molasses Dog Treats

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

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

Homemade Cornmeal Molasses Dog Treats

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

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

 

Homemade Cornmeal Molasses Dog Treats Recipe

Ingredients: 

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

Instructions: 

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

 

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

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

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Spicy Peanut Sauce is Quick, Tasty & Versatile

Servings: 4-6 serving(s)

Prep time: 10 minutes

Total time: 15 minutes

Cooking time: 5 minutes

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Make your favourite vegetables more interesting with a homemade spicy peanut sauce. A little spicy and a little sweet, the sauce is great as a drizzle and as a dip.

  • Try this (not too) spicy peanut sauce. Quick to mix up, tasty and versatile, this multi-purpose sauce is your ticket to healthier eating.
    Spicy Peanut Sauce is Quick, Tasty & Versatile

Looking for easy ways to get your kids to eat more veggies? Try this (not too) spicy peanut sauce. Quick to mix up, tasty and versatile, this multi-purpose sauce is your ticket to healthier eating.

Make it as spicy as you want and adjust the consistency depending on how you want to use it: Make it thinner if you’d like to toss it with rice noodles or use it as a dressing. Make a thicker version to use as a dip for vegetables or grilled meat or fish. (Drizzle it over Turkey Meat Balls, add it to Pad Thai.)

I use a massaman curry paste for this recipe because I love the flavour profile, but any red curry paste will do.

Adapted from the great blog Closet Cooking.

Spicy Peanut Sauce Recipe

Ingredients:

  • 1 Tbsp. oil
  • 1 Tbsp. red curry paste
  • 1/4 cup peanut butter*
  • 1/2 cup coconut milk (canned)
  • ½ – 1 Tbsp. fish sauce**
  • 2 Tbsp. lime juice
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. chili sauce such as sriracha or sambal oelek (or to taste)

Instructions:

  1. In a medium pot, warm the oil over medium heat until it shimmers. Add the curry paste and saute until fragrant (about 1 min.).
  2. Stir in the peanut butter, coconut milk, fish sauce, lime juice, molasses and chili sauce.
  3. Simmer 2-3 minutes, until thickened. (Add 2-3 additional Tbsp. of coconut milk if you’d like the sauce to be more pourable.)

Use as a sauce for vegetables and grilled meat or enjoy as a dipping sauce.
*I use natural peanut butter.

** Substitute soy sauce or tamari for a vegetarian version.

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Wholesome Banana Bran Muffins are Refined Sugar Free

Servings: 16 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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These wholesome banana bran muffins are sweetened with molasses and mashed banana. They’re moist, beautifully textured and filled with healthy ingredients.

Wholesome banana bran muffins are refined sugar free

Banana Bran Muffins are one of my favourite mid-morning snacks.

This is one of those recipes that can be a good stand-in for breakfast if you’re on the go. The muffins are filled with healthy ingredients and contain lots of fiber so help you feel full longer.

Don’t flinch at the raisins. In this recipe half of the raisins are blended into the batter to help to sweeten the muffins and provide extra moisture. I use Thompson raisins and soften them slightly with water (see method) to help with the texture.

Wholesome banana bran muffins are refined sugar free

I like to garnish my muffins with thin slices of banana. I just lay the slice on top of each muffin before they go in the oven. It makes the muffins look nice but is only a good option if the muffins are to be consumed within a day.

Do you prefer gluten-free banana muffins? Try our recipe for GF Banana Flax Muffins.

This recipe is adapted from the always excellent recipe blog, The Cafe Sucre Farine.

Banana Bran Muffins

Makes about 16 muffins

Ingredients:

  • 1 cup raisins (Thompson)
  • 2 tsp. water
  • 1 ½ cups wheat bran (natural bran)
  • ½ cup old fashioned rolled oats (not instant)
  • ¾ cup flour, spooned in
  • ¾ cup whole wheat flour, spooned in
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup mashed ripe bananas (about 1 ½ bananas)
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup Greek yogurt (plain)
  • ½ cup milk
  • ¼ cup oil (grape seed, canola or olive)
  • 2 large eggs, room temperature

Instructions:

  1. Preheat the oven to 400˚F. Line muffin cups with papers or grease them well.
  2. In a medium pot combine the raisins with 2 tsp. of water. Cook over medium heat until warmed. Remove from heat. (Raisins can also we warmed in a microwave.)
  3. In a large bowl combine the wheat bran, oatmeal, flours, cinnamon, baking powder, baking soda and salt.  Add ½ cup of the raisins and stir until well combined.
  4. In a blender or food processor combine the remaining ½ cup of raisins, banana, molasses, yogurt, milk, oil and eggs. Whir for about 30 seconds.
  5. Pour in the wet ingredients into the dry and stir just until combined.
  6. Spoon batter into prepared pan.
  7. Bake for 10 minutes. Reduce temperature to 350˚F and bake for another 10 minutes or until muffins are set.
  8. Allow to cool in pan for 10 minutes then remove to a wire rack to cool completely.

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11 Best Rhubarb Recipes To Try Before Summer

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Tart and tangy rhubarb is easy to incorporate into wholesome baked goods. We’re sharing our best rhubarb recipes so you can enjoy the fresh taste of spring while you wait for summer fruit to arrive. 

11 best rhubarb recipes

A chilly spring in New Brunswick means that rhubarb season is just getting underway. In fact, I plan to buy my first armload of rhubarb tomorrow morning at our local farmers market. Much of it will go into the freezer for compote (stewed rhubarb) and crisps through the fall and winter but I have a few standard recipes that I like to make when the rhubarb is fresh.

Here are a few tips for baking with rhubarb. (Be sure to add your tips to the comments below.)

Rhubarb Muffins work best with fresh rhubarb and the firm stalks of fresh rhubarb hold their shape well for Rhubarb Upside-Down Cake , Rhubarb Cornbread Cake and Roasted Rhubarb Gingerbread.

Frozen rhubarb is very forgiving when you make compote and is a good companion for other fruit, including strawberries and apples. Frozen rhubarb works well in Rhubarb Crisp too since you don’t need to worry about the stalks holding their shape.

Pick your favourite(s) from our list of 11 best rhubarb recipes below, including a unique Rhubarb Barbecue Sauce.

Best Rhubarb Recipes

Rhubarb Cornbread

Rhubarb Upside-Down Cake

Rhubarb Compote with Molasses Kiss Yogurt

Streusel Top Rhubarb Muffins

Strawberry Rhubarb Pudding Cake

Ginger Cardamom Rhubarb Crisp

Rhubarb Barbecue Sauce

Roasted Rhubarb Gingerbread

Rhubarb Apple Pie

Rhubarb Pie

 

Bonus recipes:

Rhubarb Juice

Mom’s Rhubarb Custard Pie

Easy Baked Rhubarb

 

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Easy Homemade Ketchup Recipe is Ready in 10 Minutes

Servings: 6 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Easy homemade ketchup recipe is ready in 10 minutes

Have you ever dunked a french fry in regular ketchup and thought “This can be improved upon”?

A couple of weeks ago my family and I grabbed lunch at a seaside diner when we were on a little weekend road trip, and as I helped my daughter finish her fries I got to thinking about the ketchup. I decided that my kind of ketchup is something a little more flavourful and more wholesome than the standard grocery store variety.

It’s easier than you think to make homemade ketchup. Using just a few ingredients that you may already have in your cupboard, this flavourful recipe can be on the table in about 10 minutes.

This simple recipe for easy homemade ketchup is an excellent stand in for all of your ketchup needs. I have served it with Spicy Molasses-Roasted Sweet Potatoes and I have a batch in the fridge waiting for burger season.

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

Would you prefer a refined sugar-free version? Replace the 1 Tbsp. of brown sugar with honey, maple syrup or date paste.

This recipe is adapted from Chatelaine magazine. (Always well tested, Chatelaine recipes are fail-proof keepers.)

Easy Homemade Ketchup

Ingredients:

  • ½ Tbsp. olive oil
  • 1 clove garlic or 1/2 tsp. garlic powder
  • ¼ cup grated onion
  • ½ tsp. chili powder
  • Pinch allspice
  • 1 156-ml can tomato paste
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/3 cup apple cider vinegar
  • 1 Tbsp. brown sugar
  • 1 tsp. Worcestershire sauce (look for GF if necessary)
  • 1 tsp. Dijon mustard
  • 1/4 tsp. cayenne pepper (optional)
  • 1/8 tsp. salt

Instructions:

  1. Warm a medium pot over medium heat and add the oil. When it’s shimmering add the onion and fresh garlic (if using).
  2. Saute for 2-3 minutes then whisk in remaining ingredients.
  3. Let simmer 5-10 minutes.

Ketchup will last in the fridge for up to a month.

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Gluten-Free Banana Flax Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Bananas, applesauce and molasses help to keep these gluten-free banana flax muffins moist and not crumbly. 

I don’t do a tonne of gluten-free baking but I have been chipping away at these sorts of recipes over the past few year. Through trial and error I have learned a lot – mostly from readers who have chimed in with terrific advice each time I post something new.

Through my experimenting I have learned that with gluten-free baking, fruit puree is your friend. It helps to keep gluten-free baked goods moist and tender. Molasses has the same effect so I have had great success with my gluten-free baked goods that combine the two.

My preferred GF flour blend is a homemade version from a cookbook called The Allergen-Free Baker’s Handbook by Cybele Pascal :

Gluten-free flour blend:

4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container.

This blend lasts well when stored in a dry cupboard.

This recipe for gluten-free banana flax muffins is an adaptation of my favourite recipe for whole wheat banana flax muffins.

 Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Gluten-Free Banana Flax Muffins Recipe

Makes 12 muffins

Ingredients:

  • 3 ripe bananas
  • 2/3 cup sugar*
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 1/4 cup grape seed oil or canola
  • ½ cup unsweetened apple sauce
  • 2 cups all-purpose gluten-free flour (spooned in)
  • 1.5 tsp. baking soda
  • ½ tsp xanthan gum
  • ½ tsp. salt
  • 2 Tbsp. ground flax seed
  • 3 Tbsp. milk
  • 1 Tbsp. vanilla (this is not a typo!)

*Can reduce sugar to 1/3 cup.

Instructions:

  1. Preheat oven to 325 F and prepare muffin pans.
  2. Mash bananas with sugar. Whisk in egg then molasses, oil and apple sauce.
  3. In a separate bowl whisk flour with baking soda, xanthan gum, salt and ground flax.
  4. Add dry ingredients to banana mixture and mix gently until almost combined.
  5. Stir in milk and vanilla.
  6. Spoon into prepared muffin tins.
  7. Bake for 20-25 minutes

Nutritional info per serving (per muffin):

Calories: 230

Fat: 6.3 g

Saturated Fat: .7 g

Cholesterol: 16.2 mg

Sodium: 180 mg

Carbs: 40 (mostly from the bananas)

Sugar: 9.3 g

Protein: 4.6 g

Fibre 2.6 g

Potassium: 261.8 mg

Calcium: 65.2 mg

Folate: 82.7 DFE

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5-Minute Blender Chocolate Pots are Deliciously Simple

Servings: 6 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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5-minute blender chocolate pots are similar to a pudding only denser. They have a rich, intense chocolate flavour and a creamy texture.

5-minute blender chocolate pots are similar to a chocolate pudding only denser. They have a rich, intense chocolate flavour and a creamy texture.

I grew up in a home where dessert was on the menu every night. We ate a lot of puddings and custards and to this day I have a weakness for creamy chocolate and butterscotch desserts. I’m sure it was memories from my childhood that drew me to this recipe for blender chocolate pots. Similar to a pudding only denser, these chocolate pots have a rich, intense chocolate flavour and a creamy texture.

This recipe is super easy and really does just take five minutes to prepare. It can be eaten right off the bat as well (no need to let it set in the fridge, if you don’t want).

5-minute blender chocolate pots are similar to a pudding only denser. They have a rich, intense chocolate flavour and a creamy texture.

Adding a little molasses to chocolate desserts helps to intensify the chocolate flavour. This is a very rich dessert so a little goes a long way. Serve with crispy cookies or biscuits alongside.

Tips:

  • You can make this recipe with bittersweet chocolate chips. If you don’t have a kitchen scale to weigh the chips, 6 oz is a scant cup of chocolate chips.
  • The mixture is also delicious poured into mini pre-baked tart shells.
  • You can also pour the mixture into a lined loaf pan (small). Once the mixture has set it can be sliced and served in slabs with whipped cream and raspberries.

The recipe is an adaptation of a recipe from The Café Sucre Farine, a terrific blog filled with wonderful, well-tested recipes. I often find inspiration on their site and I bet you will too.

5-Minute Blender Chocolate Pots Recipe

This recipe is made in the blender. Everything but the cream is first chopped in the blender and then hot cream is added to that mixture. The cream cooks the egg and melts the chocolate. Voila!

Ingredients:

  • 6 ounces dark chocolate (70%)
  • 1 Tbsp. sugar
  • ½ Tbsp. Crosby’s fancy molasses
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • a pinch of sea salt
  • ¾ cup heavy cream (whipping cream)
  • Cocoa powder for garnish

Instructions:

  1. Place 6 small ramekins or cups in a 9”x 13” pan. (This will make it easier to put them all in the fridge.)
  2. Combine chocolate, sugar, molasses, egg, vanilla and sea salt in a blender or food processor. Pulse a few times to chop.
  3. Pour cream into a medium pot and bring to a boil over medium heat.
  4. Remove cream from heat.
  5. Turn blender on low and pour in hot cream, while the machine is running (using a funnel, if necessary).
  6. Cover tightly and blend on high until mixture is smooth and silky.
  7. Pour into cups and chill for an hour.
  8. Remove from fridge at least 30 min before serving, sprinkled with a little cocoa powder.

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Maple Molasses Blueberry Oatmeal Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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If you like old fashioned porridge you’ll love these muffins.

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. And they’re refined sugar-free — sweetened only with molasses and maple syrup.

While I enjoy them at breakfast, or mid-morning, my son has been eating them as an afternoon snack. They’re a good stand in for dessert too if you’re in the mood for something that isn’t too sweet.

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Molasses and maple syrup are a great pairing in recipes. Using half molasses means that you’ll need to use less maple syrup, saving some money, and the maple-molasses blend tastes more like a dark, late season maple syrup, the grade that’s much more flavourful.

The recipe is inspired by a recipe in the terrific cookbook, Real Sweet by Shauna Server.

 

Maple Molasses Blueberry Oatmeal Muffins Recipe

Makes 1 dozen muffins

Ingredients:

  • ¾ cup milk
  • ½ cup plain yogurt
  • ¼ cup pure maple syrup
  • ¼ cup Crosby’s Fancy Molasses
  • 5 Tbsp. grape seed oil (or canola)
  • 1 large egg, room temp
  • 1 tsp. vanilla
  • 1 ½ cups rolled oats (not instant)
  • 1 cup + 2 Tbsp. whole wheat flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/4 tsp. salt
  • ½ tsp. powdered ginger
  • ¾ cups blueberries (frozen or fresh)

Instructions:

  1. Preheat the oven to 425 F and prepare muffin pan (grease muffin cups or line with papers).
  2. In a medium bowl whisk together the wet ingredients.
  3. In a large bowl whisk the dry ingredients. Add the blueberries and stir to coat.
  4. Make a well in the dry ingredients and pour over the wet mixture. Stir gently until almost combined.
  5. Spoon into prepared pan and sprinkle over a few rolled oats.
  6. Place in oven and immediately reduce the oven temperature to 400 F.
  7. Bake for 15-20 min

Nutritional info: Per muffin:

Calories: 196.6, Fat: 7.4 g, Saturated Fat: .9 g, Cholesterol: 16.3 mg, Sodium: 180 mg, Carbs: 28.2, Sugar: 9.3 g, Protein: 4.6 g, Fibre 2.6 g, Potassium: 229.7 mg, Calcium: 65.2 mg

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Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

3 Healthy & Wholesome Chocolate Dipped Easter Treat Recipes

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Making healthy homemade Easter treats is easier than you think. These 3 healthy & wholesome Easter treat recipes are simple to make and a fun way to bring your kids into the kitchen.

These 3 healthy & wholesome chocolate dipped Easter treat recipes are simple to make and a fun way to bring your kids into the kitchen.The only homemade Easter treats I ever used to make were hot cross buns and my mom’s Easter Bunny Cake. The idea of making chocolate-dipped Easter eggs and other candy-type treats never crossed my mind since I have never been much of a candy maker. But I do love wholesome treats and when it comes to making sweets for my kids I like to stuff at least some nutrition into to them.

If you’re not a candy maker either, I think you’ll love these healthy and wholesome chocolate dipped Easter treat recipes. They aren’t fiddly to make, taste great and are loads of fun to make with kids.

Chocolate Dipped Easter Treat Recipes

Peanut Butter Eggs

These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate). The recipe works well with almond butter too.These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate). Chocolate dipped Easter treat recipes

Chewy Coconut Macaroons

They’re easy to make, low cal, low carb and delicious. These macaroons can also be made gluten-free (the recipe contains a little bit of flour). Just 113 calories per cookie.

Chewy Coconut Macroons are easy to make, low cal and low carb.

Naturally Sweetened Coconut Mounds

Sometimes all you need is a little nibble of something sweet to satisfy a craving. These Coconut Mounds are really part energy bar, part chocolate bar, so let you give into your sweet tooth without feeling like you have been eating junk.

Wholesome snacks: naturally sweetened coconut mounds

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Multi-Seed Peanut Butter Energy Bars

Servings: 20 bars serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Multi-Seed Peanut Butter Energy Bars

Peanut Butter Energy Bars – a wholesome snack that hits the spot when you need a boost on an active day. Filled with oats and sunflower, flax & sesame seeds

These are like old fashioned granola bars. They’re sweet like cookies and loaded with healthy ingredients. They’re the kind of energy bars that you want to pack for a day on the ski hill, which is where we enjoyed them.

I made the energy bars for our March Break trip to Quebec City, which included a day of downhill skiing. When we came in off the hill at lunchtime and the end of the day these energy bars were the first thing my son and I went for. Filling and satisfying, they hit the spot.

Multi-Seed Peanut Butter Energy Bars

If you like to spend active days in the outdoors energy-filled snacks help keep you going.   

School-friendly option: They also make a great after school snack and can be made with sunflower seed butter if you want to make them school-friendly.

These are very filling — one is enough!

This recipe for Multi Seed Energy Bars is a slight adaptation of a recipe from the wonderful cookbook, Whitewater Cooks, Pure, Simple & Real

 

Multi Seed Peanut Butter Energy Bars Recipe

Makes at least 20 bars

Ingredients:

  • ½ cup butter, room temperature
  • ¾ cup peanut butter
  • ½ Tbsp. vanilla
  • 2/3 cup brown sugar
  • ¼ cup honey
  • ¼ cup Crosby’s Fancy Molasses
  • 3 cups rolled oats
  • ¼ cup ground flax
  • ½ cup coconut, toasted
  • ½ cup sunflower seeds, toasted
  • ½ cup sesame seeds, toasted
  • ½ cup chocolate chips
  • ½ cup raisins or dried cranberries

Instructions:

  1. Preheat oven to 350 F and line a 9”x 9” metal pan with parchment paper.
  2. In a large bowl cream butter, peanut butter, brown sugar and vanilla. Beat in molasses and honey.
  3. Using a wooden spoon, mix in remaining ingredients.
  4. Press into prepared pan, pressing down firmly.
  5. Bake at 350 F for 35-40 minutes, until golden.
  6. Cool in pan and cut when still slightly warm.

Tip: To speed up the toasting process, sprinkle the sunflower and sesame seeds on a cookie sheet and place in the oven while it preheats. Toast for about five minutes then add the coconut. Toast for another 4-5 minutes.

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Spicy Molasses Roasted Sweet Potatoes will Make You Want to Eat More Vegetables

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables.  

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

Have you been trying hard to eat more sweet potatoes?

Sweet potatoes are always on lists that feature extra healthy vegetables. And for anyone who follows a paleo diet sweet potatoes are in regular meal rotation.  I love the idea of eating them with supper but a plain baked sweet potato a bit too sweet for me, and I can’t get my kids to eat them either so I’m much better at baking with sweet potatoes than I am preparing them as a side dish.

But you’ll soon see that this recipe for spicy molasses roasted sweet potatoes changes all of that. With just a bit of prep sweet potatoes can be transformed into easy finger food, or a side dish that goes with all sorts of main dish meals.

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

To prepare this easy dish, the sweet potatoes are cut into wedges and then tossed with a brightly flavoured marinade. It’s the marinade that makes the dish for me — it has some tang from the vinegar and bite from the mustard and hot sauce, which balance the sweet of the potatoes.

  • Molasses roasted sweet potatoes:
    This simple recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The tangy marinade is flavoured with cider vinegar, mustard, hot sauce and molasses.

The recipe came from a dear friend of my mom’s, Iona, who passed away recently. Iona gave me a great little stash of recipes that all include molasses, and this is the first among them that I have tried.

Spicy molasses roasted sweet potatoes make a great side dish for any hearty fare, from burgers to chili to our popular recipe for Mexican molasses-lime grilled chicken. Try them with homemade ketchup. 

 Spicy Molasses Roasted Sweet Potatoes

Ingredients:

  • 2 Tbsp. olive oil
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. Cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. kosher salt
  • 1 tsp. hot sauce
  • 3 sweet potatoes, scrubbed, skin left on

Instructions:

  1. Preheat oven to 425 F and line a baking sheet with parchment paper
  2. Cut sweet potatoes into 8 wedges each.
  3. In a large bowl whisk together the first 6 ingredients.
  4. Add the sweet potato wedges to the bowl and toss to coat.
  5. Place wedges on prepared cookie sheet in a single layer.
  6. Roast 20-25 minutes until tender and nicely browned, flipping halfway through.
  7. Serve hot with ketchup

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The Best (refined) Sugar-Free Banana Cake You’ll Ever Eat

Servings: 9-12 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Refined sugar free banana cake is moist, delicious and not too sweet. And it is frosted with cream cheese icing that’s sweetened only with honey and molasses.

 

Refined sugar free banana cake is moist, delicious and not too sweet.. Frosted with cream cheese icing that's sweetened only with honey and molasses.

After school snacks are a must in our house. My kids aren’t big lunch eaters so when they come in the door at the end of the day they’re starving. They’ll plow through a box of cereal or half a loaf of bread, and a whole stack of clementines, before I can finish a cup of tea.

This refined sugar free banana cake is a true snacking cake. In fact, it’s a bit like a muffin in terms of the ingredients. The cake is lightly sweetened with molasses and honey (and the mashed banana) and is low in fat. The texture remains moist, even though there is only 1/3 cup of oil in the recipe.

  • Refined sugar free banana cake is moist, delicious and not too sweet.. Frosted with cream cheese icing that's sweetened only with honey and molasses.

The frosting is optional but very tangy and tasty. Lightly sweetened with molasses and honey it works as well as a sweet spread as it does a frosting.

Refined sugar free banana cake can really do double duty — serve it plain as a snack cake or frost it with naturally sweetened cream cheese icing to dress it up a bit.

The recipe is adapted from the blog Cookie & Kate.

Refined Sugar-Free Banana Cake Recipe

Ingredients:

  • ⅓ cup grapeseed oil or melted butter
  • ⅓ cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • 2 large eggs
  • 1 cup mashed ripe bananas (2-3)
  • 2 tsp. vanilla extract
  • ¼ cup milk
  • 1 cup whole wheat or spelt flour
  • ¾ cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon

Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. Honey
  • 1 tsp. vanilla

Instructions:

  1. Preheat the oven to 350 F and line a 9” square baking pan with parchment paper.
  2. In a large bowl beat together the oil, molasses and honey. Beat in the eggs one at a time then the vanilla, banana and milk.
  3. In a medium bowl whisk together the dry ingredients.
  4. Using a wooden spoon, stir dry ingredients into the wet mixture, stirring just until combined.
  5. Scrape batter into the prepared pan and bake for 30-35 minutes, until a tester comes out with just a few moist crumbs attached.
  6. Set on a rack to cool for 10 minutes then lift the cake from the pan by grabbing hold of the parchment paper edges.

Cream Cheese Frosting

Beat together the cream cheese and butter. Beat in the molasses and honey, then the vanilla. Spread over the cake.

(Frosting can be chilled for a few minutes if it becomes too soft.)

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Decadent Double Chocolate Skillet Brownies

Servings: 12-16 serving(s)

Prep time: 20 minutes

Total time: 1 hours

Cooking time: 40 minutes

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A pie-sized slice of double chocolate skillet brownies served with ice cream is a decadent dessert that’s just right for a special occasion.

Decadent double chocolate skillet brownies

Baking the brownies in a skillet makes for a very charming presentation. You can bring the pan right to the table and slice the brownies as you would a pie.

Celebrate Valentine’s Day family-style.

We always  celebrate Valentine’s Day as a family. I usually make one of our favourite meals and some sort of special dessert that suits the occasion and isn’t too complicated, especially when the celebration falls mid week. And I choose a dessert that is kid-friendly since dessert is the soul of the celebration for them. Double chocolate skillet brownies is definitely a kid-friendly recipe.

Decadent double chocolate skillet brownies

No skillet? No worries.

If you don’t have a 10″ skillet you can bake the brownies in a regular 9″x 9″ pan (they’ll take longer to bake). You can also bake the brownies in an 8″ skillet and put the extra batter (about a cup worth) into mini muffin tins. You’ll need to adjust the baking times accordingly.

This recipe can feed a crowd. Because they’re so rich a little brownie goes a long way. If you’re using a 10-inch skillet you can serve up to 16. Be prepared for messy slices.

This recipe is a slight adaptation of a recipe from the new cookbook, Eat Delicious, by the New Brunswick author, Dennis the Prescott. This is a gorgeous cookbook filled with do-able recipes and incredible photographs.

Dennis the Prescott - Eat Delicious cookbook

 

Double Chocolate Skillet Brownies Recipe

Serves 12-16

Ingredients:

  • 10 oz bittersweet chocolate (about 280 g)
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 cup cocoa powder (unsweetened)
  • 3/4 cup flour
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat the oven to 350 F and butter a 10″ cast iron skillet or oven-safe pan.
  2. Melt bittersweet chocolate and butter in a double boiler (or in a heat-proof bowl set over a simmering pot of water – taking care not to let the bowl touch the water or the chocolate will scorch & seize)
  3. When the chocolate is melted stir to combine and scrape mixture into a large bowl.
  4. Whisk in the sugar and then the eggs, one at a time.
  5. Whisk in the molasses and vanilla.
  6. Add the salt, baking powder, cocoa and flour and stir to combine.
  7. Stir in the walnuts.
  8. Scrape into prepared pan and bake 35-40 minutes, until a tester comes out almost clean.

Serve warm or at room temperature, with ice cream and sprinkles.

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Seven Healthy Pancake Recipes for Pancake Tuesday

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Seven healthy pancake recipes for pancake Tuesday

May be you can tell from the number of pancake recipes on this website that I love pancakes, and healthy pancake recipes in particular. In fact, I made a double batch of our family favourite recipe (Old Black Witch’s Blueberry Pancakes) on the weekend for my daughter and her friends. The leftovers went into the fridge and we ate them for breakfast again today.

Although we have pancakes often enough for breakfast, they’re still a treat if we eat them for supper. That’s why we all delight in Pancake Tuesday. Shrove Tuesday is one of the few days of the year that we have pancakes at suppertime and I suppose that’s why we always look forward to it.

  • Easy pumpkin molasses pancakes are healthy and delicious.
    Easy pumpkin molasses pancakes make a healthy breakfast

Make your pancakes healthier

Plain pancakes with regular white flour don’t offer the body a whole lot of sustenance but the options for adding nutrition (and extra flavour) to your pancakes are limitless. As my kids can attest, I’m known for stuffing my pancakes with everything from chia, flax meal and wheat germ to barley flour, vegetables, yogurt and more.

Whatever the season and whatever you’re craving, there is a healthy pancake recipe to suit everyone.

Seven Healthy Pancake Recipes:

Family Favourite Blueberry Pancakes

Buckwheat Flapjacks with Molasses Maple Syrup

Cornmeal Blueberry Pancakes

Banana Oat Pancakes

Whole Wheat Zucchini Pancakes

Pumpkin Pancakes

Oatmeal Apple Pancakes

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Three Quick Chili Recipes for Warming Weekend Meals

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Three quick chili recipes

In the thick of winter, hearty, warming meals that stick to your ribs are just what the doctor called for.

Snowy weekends and slushy afternoons are best treated with a good dose of sweet and spicy chili.  This is hunker down food, and it also hits the spot after a day spent out in the cold.

Quick & easy meal ideas.

While I know that chili can benefit from a day spent simmering on the stove, a flavourful pot of chili can be made in less than an hour. And chili is one of those dishes that can be made with pantry staples so doesn’t require a load of planning.

  • Black bean turkey chili combines some sweet with heat.
    Black bean turkey chili, a hearty, healthy chili recipe that’s quick to prepare.

With these three chili recipes – a vegetarian black bean chili, chili on a bun (also known as Sloppy Joes) and black bean turkey chili – you’ll see that there is a chili recipe to please everyone at your table. I have also included a recipe for sweet potato wedges, a vegetable side dish that suits chili more than any other vegetable.

Three Chili Recipes:

Mom’s Black Bean Turkey Chili: Hearty and filling with a combination of beans & turkey. Also, turkey is a healthier substitute for ground beef. (If you prefer ground beef in your chili simply substitute it for the ground turkey.) Ground chicken works in this recipe too.

Vegetarian Black Bean Chili: A meatless dish that’s as satisfying as a traditional chili recipe. I prefer black beans in this recipe because they’re smaller than kidney beans. You can load this recipe up with vegetables too.

Turkey Sloppy Joes (Chili on a bun): A good change of pace when my kids are tired of eating supper out of a bowl. You can serve the mixture on baked sweet potatoes if the bun base doesn’t appeal to you.

Sweet Potato Wedges: Every bowl of chili could use an extra side of vegetables. This recipe for sweet potato wedges suits chili well, and is tasty on its own too.

 

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Thick & Creamy Cashew Coffee Recipe is a Non-Dairy Treat

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 10 minutes

Cooking time: 5 minutes

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Thick & creamy cashew coffee recipe is a non-dairy treat

This non-dairy treat can be whipped up in a high-speed blender. Made with raw cashews and non-dairy milk it’s filling & nutritious.

On chilly winter days a hot drink can feel like a hug.

There is something extra comforting about a hot drink with substance, a drink that’s thick and warming but a little nourishing too.

That’s what I love about this cashew coffee recipe. The cashews help to make this drink extra creamy, they provide a lot of nutrition and they make the drink filling so it can tide you over.

As well, the flavours of strong coffee and molasses are perfect together. And molasses adds just the right amount of sweet.

Thick & creamy cashew coffee recipe is a non-dairy treat

If you’d like a calorie-reduced version of cashew coffee, use just two tablespoons of cashews (instead of the 1/4 cup called for) and choose a lower fat milk. It won’t be as thick and creamy but it will still be satisfying.

Tip: If you soak your cashews overnight they’ll blend in more easily.

Also, this recipe works best using a high-powered blender. I have made it using a standard blender but only half of the cashews blended into the milk.

Cashew coffee with molasses was inspired by a recipe on the wonderful blog Pinch of Yum.

Cashew Coffee Recipe

Makes 1 serving

Ingredients:

  • ¼ cup raw cashews
  • ½ Tbsp Crosby’s Fancy Molasses
  • ½ cup fresh espresso or strong coffee
  • ½ cup milk, simmered (can use canned coconut, almond or regular milk)
  • Cinnamon to garnish

Instructions:

  1. Place cashews, molasses and coffee in a high-speed blender.
  2. Beginning on low speed, whirr until smooth. Add hot milk and whirr again.
  3. Pour into a cup and sprinkle over cinnamon.

 

Nutritional info: Per serving.

  • Calories: 270.5,
  • Fat: 16.7 g,
  • Saturated Fat: 3.4 g,
  • Cholesterol: 9.8 mg,
  • Carbs: 24.1 g,
  • Sugar: 13.8 g,
  • Protein: 10.1,
  • Fibre 1 g,
  • Potassium: 593.5 mg,
  • Calcium: 181.8 mg

(If you’d like a calorie reduced version, use 2 Tbsp. of cashews and low fat milk.)

One more thing…

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