Molasses Chocolate Cake

Servings: 10-12 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

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

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

A good chocolate cake recipe is a kitchen staple.

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

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

Molasses is the secret ingredient

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

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

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

Molasses Chocolate Cake Recipe

Ingredients:

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

Instructions:

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

Secret Ingredient Chocolate Frosting

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

To make the frosting:

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

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Healthy Greek Yogurt Chocolate Pudding

Servings: 4 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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

5-minute Greek Yogurt Chocolate Pudding

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

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

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

Healthy Greek Yogurt Chocolate Pudding ready in five minutes.

Dessert that’s filled with healthy stuff.

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

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

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

Greek Yogurt Chocolate Pudding Recipe

Serves 4

Ingredients:

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

Instructions:

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

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One-Pot Mustard Molasses Chicken

Servings: 4 serving(s)

Prep time: 5 minutes

Total time: 25 minutes

Cooking time: 20 minutes

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

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

Who doesn’t love a one-pot meal?

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

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

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

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

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

One-Pot Mustard Molasses Chicken Recipe

Ingredients:

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

Instructions:

Instant Pot version:

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

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

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

Serve extra sauce alongside.

Oven version:

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

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

*Cooking time will depend on size of thighs.

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Whipped Molasses Butter

Servings: 12 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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

whipped molasses butter

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

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

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

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

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

Molasses Butter Recipe

Ingredients:

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

Instructions:

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

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Cheddar Biscuits with Whipped Molasses Butter

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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

cheddar biscuits with whipped molasses butter

Cheese and molasses just works.

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

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

whipped molasses butter

These biscuits are deliciously flaky

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

Molasses butter is versatile

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

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

Cheddar Biscuits with Whipped Molasses Butter

Ingredients:

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

Instructions:

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

Rolling specifics:

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

Molasses Butter

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

Beat the butter until light then beat in the molasses.

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6 Ways a Drizzle of Molasses Makes Food Taste Better

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

6 ways to use molasses like a condiment

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

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

A drizzle of molasses in Atlantic Canada:

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

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

6 Ways to Up Your Game Using Molasses Like a Condiment

Grandma’s Biscuits with Molasses:

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

fluffy biscuits with molasses

Almond Butter and Molasses Sandwich:

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

Almond butter and molasses sandwich

Molasses on your porridge:

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

Porridge drizzled with molasses makes a wholesome breakfast.

Molasses in your coffee (or tea):

Spiced drinks made better with molasses

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

Molasses and Maple Syrup on your pancakes:

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

buckwheat flapjacks with molasses maple syrup

Molasses and Peanut Butter:

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

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Heather’s Vanilla Flax Gingersnap Cookies

Servings: 30-40 serving(s)

Prep time: 10 minutes

Total time: 25 minutes

Cooking time: 15 minutes

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

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

I always love when readers send me recipes.

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

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

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

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

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

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

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

Heather’s Vanilla Flax Gingersnap Cookies Recipe

Makes about 4 dozen cookies

Ingredients:

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

Instructions:

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

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

Nutritional info:

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

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Country Ham with Mustard & Molasses & a Giveaway

Servings: 6-8 serving(s)

Prep time: 10 minutes

Total time: 3 hours 10 minutes

Cooking time: 3 hours

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

Country Ham with Mustard & Molasses - The Kilted Chef

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

The Acadian Kitchen

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

Did you grow up eating molasses?

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

Do you have a favourite molasses recipe?

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

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

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

What’s your favourite thing about molasses?

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

Country Ham with Mustard & Molasses - The Kilted Chef

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

 

Country Ham with Mustard & Molasses Recipe

Serves 6-8

Courtesy of Chef Alain Bossé, The Kilted Chef

Ingredients:

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

Instructions:

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

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

a Rafflecopter giveaway

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

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Big Batch Whole Wheat Chocolate Chip Cookie Bars

Servings: 4 dozen serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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

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

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

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

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

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

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

Big Batch Whole Wheat Chocolate Chip Cookie Bars Recipe

Ingredients:

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

Instructions:

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

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

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

Favourite Irish soda bread recipes

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

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

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

Brown Soda Bread

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

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

 

Classic Irish Soda Bread

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

Hearty Guinness Soda Bread

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

Hearty Guinness soda bread

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Favourite Irish Soda Bread Recipes

Our 20 Best Muffin Recipes in a Free eBook

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

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

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

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

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

Download the free Best Muffin Recipes eBook here.

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Four-Seed Oatmeal Quick Bread

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 1 hours 10 minutes

Cooking time: 55 minutes

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

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

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

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

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

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

Four-Seed Oatmeal Quick Bread

Ingredients:

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

Instructions:

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

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Cape Breton Molasses Biscuits

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 33 minutes

Cooking time: 18 minutes

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Cape Breton Molasses Biscuits are old fashioned, not-too-sweet, thick-cut molasses cookies. 

Cape Breton Molasses Biscuits: an old fashioned, not-too-sweet, thick-cut molasses cookie.

A little while ago, writer and photographer Kelly Neil wrote a lovely piece in the Halifax Chronicle Herald about two Cape Breton grandmothers. As you may have guessed (or assumed) an East Coast article about grandmothers is bound to include memories of fresh baking and time around the table.

As an added treat, this article included an old fashioned recipe for molasses biscuits, a not-too-sweet, thick cut soft molasses cookie.

Cape Breton Molasses Biscuits: an old fashioned, not-too-sweet, thick-cut molasses cookie.

The recipe is very similar to our recipe for Katie’s Fat Molasses Cookies, Lassy Buns and Pubnico Molasses Cookies. It shows how recipes can travel from place to place, gathering new stories over time.

My version below includes a couple of slight modifications to the original recipe as it was printed in the paper. I replaced the shortening with butter and doubled the amount of ginger.

The dough is quite soft but resist the urge to add too much extra flour when you’re rolling or patting them out.

Cape Breton molasses biscuits are good served with butter, peanut butter or a slice of cheese.

 

Cape Breton Molasses Biscuits Recipe

Makes about 2 dozen biscuits (using a 2 ½” round cookie cutter)

Ingredients:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 egg, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 1/2 cup milk soured with 1 Tbsp. vinegar*
  • 4 1/2 cups flour, spooned in
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1 ½ tsp. ginger

*To sour the milk: Add 1 Tbsp. vinegar to ½ cup measuring cup and fill with milk. Let sit 5 minutes until it curdles.

Instructions:

  1. Preheat oven to 350º F and line a baking sheet with parchment paper.
  2. In a large bowl cream the butter and sugar.
  3. Beat in the egg, then the molasses and milk.
  4. In a separate bowl whisk the flour, baking soda, salt and spices.
  5. Stir dry into the wet mixture in two additions (don’t over mix).
  6. Scrape dough onto a lightly floured surface and roll ½” thick.
  7. Cut into rounds and prick with a fork.
  8. Bake 16-18 minutes, until the tops just bounce back.
  9. Let cool on the pan.

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Chocolate Gingerbread Protein Smoothie

Servings: 1 serving(s)

Prep time: 5 minutes

Total time: 5 minutes

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This chocolate gingerbread protein smoothie makes a great breakfast on the go. It’s refined sugar-free and can be made with chickpeas if you don’t have protein powder. High in iron.

This chocolate gingerbread protein smoothie makes a great breakfast on the go or post workout nosh to refuel. It's refined sugar-free and can be made with chickpeas if you don't have protein powder.

We have always been a hearty breakfast kind of family, weekdays included. I was always cooking eggs and porridge, making toast. Then in the blink of an eye my daughter “ran out of time” for breakfast. (Such is the life of a high-schooler…)

Then this recipe appeared. I spent a few days testing it and asked her if she wanted to have a taste. That was it. Since that first sip she has been drinking a chocolate gingerbread protein smoothie for breakfast every morning.

This chocolate gingerbread protein smoothie makes a great breakfast on the go or post workout nosh to refuel. It's refined sugar-free and can be made with chickpeas if you don't have protein powder.

I have made this recipe with peanut butter and sunflower seed butter in place of almond butter and it is still delicious. A few other variations are below.

I still prefer a sit-down breakfast on week days but it’s good to have some healthy alternatives.

Tips:

  • The banana doesn’t need to be frozen.
  • Half a banana works well.
  • Sometimes I add 1 Tbsp. of ground flax to the recipe
  • Sometimes I double the milk, keep remaining ingredients the same, and create a two-serving smoothie that my daughter and I can share.
  • You can replace the scoop of protein powder 1/4 cup of cooked chickpeas.

 

 

Chocolate Gingerbread Smoothie Recipe

Makes one serving

Ingredients:

  • ½ cup non-dairy milk (almond, coconut, soy…)
  • 1 Tbsp. almond butter
  • 1 scoop plain protein powder (1/4 cup)*
  • 1 Tbsp cocoa powder
  • Pinch of cinnamon & ground ginger
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 frozen banana

*I use pea protein or 1/4 cup cooked chickpeas

Ingredients:

  1. Beginning with the milk and ending with the banana, combine all ingredients in the blender and whirr until smooth.

 

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Instant Pot Molasses Baked Beans

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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

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

The instant pot, also known as an electric pressure cooker, is your friend if you love molasses baked beans.

I love molasses baked beans but making them can be an all-day affair. With an Instant Pot, you don’t have to soak your dried beans overnight. And you’re hours ahead of the game compared to the traditional method of all-day baking.

Instead, you do a two-step cooking process using the Instant Pot. First, cook your dried beans with water (in the Instant Pot). Then, drain the cooked beans, put them back in the pot with molasses and the rest of the seasoning, and cook. That’s it.

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

Another benefit of Instant Pot Molasses Baked Beans is that, if you find your beans a little too soupy when the cooking is done, you can use your pot’s sauté function to reduce the liquid and thicken them up.

Tip: Want to make this recipe refined-sugar-free? Replace the brown sugar with fancy molasses.

When I was little, my favourite part about eating baked beans on Saturday night was the hot dogs mom added in, and the oatmeal brown bread we ate alongside. I’m not sure when I aged into loving molasses baked beans but now they’re one of my favourite parts of a weekend breakfast.

I freeze molasses baked beans in one-cup portions if we don’t get through a batch within a week.

 

Instant Pot Molasses Baked Beans Recipe

Serves 6-8

Ingredients:

  • 2 cups dried navy or pea beans
  • 1 small onion, peeled
  • One small apple, peeled and cored
  • 1/3 cup brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 1 tsp. salt
  • 1 ½ tsp. dried mustard
  • ½ Tbsp. Worcestershire sauce
  • ½ tsp. freshly ground black pepper
  • Boiling water

Instructions:

  1. Place your dried beans in the instant pot and cover with an inch of water (about 4 cups).
  2. Secure the lid, turn the pot’s steam vent to close. On manual mode, set the timer for 15 minutes.
  3. While the beans are cooking, combine brown sugar, molasses, salt, dried mustard, Worcestershire, and black pepper in a bowl.
  4. Add two cups of boiling water and stir to combine.
  5. When the timer beeps, allow the pot to depressurize for about 20 minutes, press “cancel” and then carefully turn the steam vent to open and remove the lid.
  6. Drain the beans and return them to the pot.
  7. Place the onion and apple on the beans and pour molasses mixture over the beans.
  8. Secure the lid, turn the steam vent to close, and on manual mode, set the timer for 16 minutes.
  9. When the 16 minutes are up (timer beeps), allow your pot to depressurize another 20 minutes, turn steam vent to open and remove lid.
  10. If you’re beans are too runny, turn unit to saute mode and saute for 5-7 minutes, stirring from time to time.

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7 Winter Comfort Food Recipes

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When you have wild winter weather you need cozy winter comfort food to go with it — hearty food that sticks to your ribs and makes you feel warm all over. Here are seven of our best recipes for winter comfort food, from bread, to beans, to soaked gingerbread cake…

winter comfort food recipes

This week in Saint John a guy skated to Tim Hortons to get a coffee.

This is the kind of week we have had here in Southern New Brunswick — wild weather but a handful of great stories too.

When you have wild winter weather you need cozy winter comfort food to go with it — hearty food that sticks to your ribs and makes you feel warm all over.

To help get you through the weekend — and the next storm — I’m sharing some of our most popular comfort food recipes.

Winter Comfort Food Recipes

Molasses Baked Beans with Sass

And old fashioned, New England style baked beans recipe that I have been making for years.

Molasses Baked Beans with a touch of sass. An old fashioned New England Style recipe

Sarah’s Oatmeal Brown Bread

A reader shared this recipe years ago and from time to time she’ll share a photo of a fresh batch cooling on her counter.  This is a no-fail recipe that’s great for beginners.

oatmeal molasses brown bread - an easy recipe for beginners

Sloppy Joes with Turkey & Molasses

Turkey Sloppy Joes: a Friday night supper that's easy to throw together. This contemporary version is healthier and more flavourful than your typical Sloppy Joes

Black Bean Turkey Chili

This thick hearty chili is an old recipe of my mom’s.

black bean turkey chili

30-Minute Lentil Soup

Another recipe of my mom’s, this is a dump-it soup: toss everything in a pot and let it simmer away. Great to have on hand for lunches too.

Roasted red pepper lentil soup is ready in 30 minutes.

Apple Sage Baked Beans

A variation of our Molasses Baked Beans with Sass recipe if you’re craving a flavour twist.

Apple Sage Baked Beans: A classic recipe for molasses baked beans seasoned with savoury sage and tart apples.

Soaked Gingerbread Cake

A classic gingerbread poke cake soaked with a warm caramel sauce.

Soaked gingerbread cake: a gingerbread poke cake soaked with a caramel sauce

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Peanut Butter Trail Mix Energy Bites (School-Friendly Options too)

Servings: 24 serving(s)

Prep time: 20 minutes

Total time: 20 minutes

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Trail Mix Energy Bites make a quick, healthy snack that’s no-bake, refined sugar-free and gluten-free

Trail mix energy bites: A quick, healthy snack that's no-bake, refined sugar-free and gluten-free

The possibilities are limitless with this Trail Mix Energy Bites recipe.

That’s what I love about this recipe. Your start with the base, 1 cup rolled oats and 3/4 cup unsweetened shredded coconut. To that you add a nut or seed butter, a mixture of nuts and seeds, a sticky sweetener, and chocolate chips or dried fruit. Every time you make them it will be like a different recipe.

I have given my standard recipe below but each time I make them they’re a little, or a lot, different.

As well, I’m sharing an easy trick for forming the bites. My method is quicker than rolling them into balls and ensures that the mixture holds together.

When you want just a little something sweet these energy bites hit the spot. They’re just sweet enough, are filling and full of good stuff.

To make these Trail Mix Energy Bites school friendly, substitute sunflower seed butter for the peanut butter and use all seeds instead of nuts.

Trail Mix Energy Bites will last for a week in the fridge.

Tip: My new favourite version is made with sunflower seed butter in place of the peanut butter and white chocolate in place of the chocolate chips.

 

Trail Mix Energy Bites Recipe

Makes 24 pieces

Ingredients:

  • 1 cup rolled oats (not instant) GF if necessary
  • 3/4 cup unsweetened shredded coconut
  • 2 Tbsp. sunflower or pumpkin seeds
  • 1/4 cup peanut butter, almond butter or sunflower seed butter
  • 2-3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • 2 Tbsp. hemp seeds
  • 2 Tbsp. ground flax
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 1/4 cup chocolate chips or dried fruit

Instructions:

  1. Combine oats, coconut and sunflower or pumpkin seeds in the food processor and pulse until minced.
  2. Add remaining ingredients and pulse until everything comes together, adding one extra tablespoon of molasses if necessary.
  3. To shape the mounds, scoop the mixture into a one-tablespoon measuring spoon and press it firmly into the spoon until the top is flat. Nudge the mound out of the measuring spoon and place on a parchment-lined baking sheet, flat side down.
  4. Store in a cool place.

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Basic Buttermilk Bran Muffins a High Fibre Treat

Servings: 14 serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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

January is hard. After all of the food, fun and free time in December the back-to-reality of it all hits me right between the eyes.

Believe it or not, these basic buttermilk bran muffins have helped me get back into a routine and have fueled me through the day this first full week back to work. Filling, nourishing and just sweet enough, they have been the perfect mid-morning and afternoon snack.

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

At the office I eat them plain but at home I cut them in half and slather them with butter or peanut butter. Sometimes I’ll add some sliced banana.

They have been in a tin on the counter all week and are still moist and delicious. That’s what I love about molasses muffins – they stay fresh.

The original recipe called for 2/3 cup raisins but I prefer my bran muffins plain. If you’d like to add raisins you can mix them in with the dry ingredients.

Slightly adapted from the lovely blog, The Cafe Sucre Farine. Their recipes are always delicious and dependable.

Basic Buttermilk Bran Muffins Recipe

Makes about 14 muffins

Ingredients:

  • 1/2 cup oil (grapeseed, canola or olive)
  • 1/2 cup brown sugar
  • 3 large eggs, room temperature
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 1/2 cups buttermilk
  • 1 tsp. vanilla
  • 2 cups wheat bran (natural bran)
  • 1 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 400 F and prepare muffin tins.
  2. In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
  3. In another bowl whisk the bran, flours, baking powder, baking soda and salt.
  4. Add to wet mixture and stir just until combined. (Don’t worry if it’s still a bit lumpy.)
  5. Spoon into prepared tins.
  6. Bake for 12-15 minutes until top springs back when lightly touched.
  7. Allow to cool slightly before removing from the pan.
  8. These will last in a tin on the counter for a week. Freeze up to three months.

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

Top 12 Molasses Recipes of 2018

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If you crave comfort food then you’ll love our top molasses recipes of 2018. Muffins, gingerbread cake, baked beans and brown bread all top our bakers-dozen of most-viewed recipes on this website in 2018.

Top 12 molasses recipes of 2018

The more things change the more they stay the same…

When I tallied the most popular recipes on this website for 2018 the list looked vaguely familiar. That’s because all of the recipes, save one, were on the Top 10 list for 2017, and many were on our Top Recipes for 2016. It just goes to show that when you’re craving old fashioned comfort food, you’ve come to the right spot.

So here they are, in ascending order (beginning with the top recipe):

Top 12 Molasses Recipes of 2018

6-Week Refrigerator Bran Muffins

This light-textured bran muffin recipe is made with natural bran and buttermilk. Store the batter in the fridge for fresh muffins whenever the craving strikes.

six week refrigerator bran muffins made with natural bran

Molasses Baked Beans with Sass

This is the baked beans recipe that I grew up with and remains my very favourite. The “sass” is a good dose of black pepper and mustard powder.)

Molasses baked beans with a touch of sass

Chewy Hermit Bars

Another old recipe that I grew up with. It is the closest thing to hermit bars that we sometimes treat ourselves to at a local bakery.

classic chewy hermit bars recipe

One-Bowl Gingerbread Cake

This easy recipe is made in a 9″ x 13″ pan so can feed a crowd.

gingerbread for a crowd: Beautifully spiced and with a texture that is just dense enough

Old-Fashioned Gingerbread

When it comes to choosing a favourite gingerbread recipe it’s a toss up between this recipe and the one-bowl gingerbread above. The recipe is from the wonderful Laura Secord Canadian Cookbook.

old fashioned gingerbread cake

Sarah’s Molasses Brown Bread

There’s nothing like a chewy oatmeal brown bread. This recipe was contributed by a reader so you know it’s a keeper.

Sarah's molasses brown bread, a moist, chewy oatmeal brown bread recipe

Oatmeal Brown Bread

You can never have too many recipes for a good oatmeal brown bread. This is another recipe I grew up with and ate most Saturday nights with baked beans.

oatmeal brown bread - Mom's

Sticky Toffee Pudding

This recipe is decadent and not too heavy on the date flavour. The texture is lovely and you can’t go wrong with the caramel sauce. Tuck this recipe away for a special occasion.

sticky toffee pudding with rich toffee sauce

Effortless Oven-Baked Ribs

When I was little my mom would make this recipe with whatever ribs she happened to find at the grocery store – pork or beef. The recipe works well with either.

oven baked spareribs

Refined Sugar-Free Banana Cake

Refined sugar free banana cake is great for snacking but you can also frost it with naturally sweetened cream cheese icing to dress it up a bit.

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.

Pubnico Molasses Cookies

This is one of those classic, old fashioned, soft (but not too soft) molasses cookies. Also known as Long Johns, Moose Hunters, Fat Archie’s and Lumberjacks.

Pubnico Soft Molasses Cookies: Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.

Healthy Blueberry Bran Muffins

This is the kind of muffin that works for breakfast, for school lunches, and for an after school snack.

Healthy Blueberry Bran Muffins

Bonus recipe:

Chocolate Gingerbread Bundt Cake

Beautifully spiced and a firm crumb this cake is easy to slice and travels well. Even better, it doesn’t need frosting. Just a sprinkling of icing sugar will dress it up enough.

Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

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Fresh Ginger Cake for Lovers of Gingerbread

Servings: 10-12 serving(s)

Prep time: 15 minutes

Total time: 1 hours 30 minutes

Cooking time: 1 hours 15 minutes

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This fresh ginger cake recipe (a true gingerbread) is moist and beautifully spiced with fresh ginger, powdered ginger, cloves, cinnamon and a little pepper.
Fresh ginger cake recipe is moist and beautifully spiced with fresh ginger, powdered ginger, cloves and a little pepper.

Warmly spiced cakes are cold weather comfort food and the spicier the better when the temperature dips.

Winter arrived early on the East Coast and our November cold snap has continued into December. This is gingerbread weather. Even the scent of a gingerbread in the oven can make the house feel warmer.

This is a recipe from my Aunt Nana, my mom’s sister who loves to share recipes. She has a keen eye for recipes that she knows my mom, and the rest of my family, will love.

This fresh ginger cake recipe (a true gingerbread) is moist and beautifully spiced with fresh ginger, powdered ginger, cloves and a little pepper.

Fresh Ginger Cake has been a great dinner party dessert for us this fall. It feeds a crowd and you might have leftovers, which is always a treat.

Tip: The recipe calls for the cake to be made in a spring-form pan but more often than not I make it in a tube pan. If you choose a tube pan be sure to grease and flour the pan well. This is an especially moist cake so can be a little tricky to loosen from the centre tube.

Serve it with molasses Greek yogurt — add 1-2 Tbsp. of molasses to each cup of plain Greek yogurt.

Fresh Ginger Cake Recipe

Serves 10-12

Ingredients:

  • 2 1/2 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground cloves
  • ½ tsp. ground black pepper
  • 1 cup fancy molasses
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 cup oil
  • 2 tsp. baking soda
  • 1 cup boiling water
  • ¼ cup minced fresh ginger

Instructions:

  1. Preheat oven to 350 F. Grease and flour a 91/2″ spring-form pan and line the bottom with parchment. Or use a large tube pan (see tip).
  2. In a medium bowl, combine flour, cinnamon, ginger, cloves and pepper.
  3. In a large bowl, beat together molasses and sugar. Beat in eggs, one at a time, then carefully beat in the oil and mix until well blended.  Add flour mixture and blend until just combined.
  4. In small bowl, stir soda into boiling water.
  5. Quickly add to batter along with minced ginger. Mix just until blended.
  6. Pour into a greased and floured 9 ½” spring-form pan or bundt pan.
  7. Bake about one hour, adding up to 15 min extra if necessary.
  8. If top browns to quickly loosely cover with foil.
  9. Cool 30 mins in pan on a wire rack.
  10. Run a knife around edge. Remove sides

Makes 10 –12 servings.

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Chocolate Gingerbread Cookies Three Ways

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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With this recipe for chocolate gingerbread cookies you can make three festive-looking holiday cookies using one easy batch of dough. 

Chocolate gingerbread cookies - a chewy chocolate ginger molasses cookie that everyone loves. You can make three festive-looking holiday cookies using one easy batch of dough. 

Every year I like to have one new cookie recipe to share with family and friends. This year, my new recipe is for Chocolate Gingerbread Cookies that I embellish in three different chocolaty ways.

The base is a variation of my go-to Christmas cookie for gift giving – a chewy chocolate ginger molasses cookie that everyone loves.

For a festive flourish, you can dip the cookies in melted white chocolate, top them with chocolate kisses, or tuck a truffle or caramel inside.

You can use all three options with this single batch of cookie dough, or just choose your favourite.

Watch how to make Chocolate Gingerbread Cookies:

This is a good recipe for cookie swaps because a single batch makes three dozen cookies. You can stretch that to four dozen if you make smallish cookies but keep in mind that smaller cookies will be more difficult to stuff.

Chocolate Gingerbread Cookies Recipe

Makes 3 dozen

Ingredients:

  • 3 1/4 cups all-purpose flour (spooned in)
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 tsp baking soda
  • 2 Tbsp. unsweetened cocoa powder
  • 1 cup butter, softened
  • 2/3 cup light-brown sugar, lightly packed
  • 3/4 cup Crosby’s Fancy Molasses
  • 1/2 cup granulated sugar (for rolling)
  • 1 cup white chocolate chips, melted (optional – for dipping)
  • Truffles, Rolos or caramels (optional – for stuffing)
  • Hershey’s Hugs or Kisses ((optional – for topping)

Instructions:

  1. Line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, spices, baking soda & cocoa. In another bowl beat butter & brown sugar. Beat in molasses. Stir half of flour mixture into butter mixture, then the remaining half. Chill for 30 minutes, if you have time.
  3. Preheat oven to 350 F. Roll dough into 1 1/2- inch balls; roll in granulated sugar. Place cookies on baking sheet about 2″ apart.
  4. Bake about 12 minutes, until the surfaces crack slightly.
  5. Cool and dip in melted chocolate.

Other variations: 

  • If using the Hugs: Remove the cookies from the oven at the 8 minute mark. Top with unwrapped Hugs and return to oven for remainder of baking time.
  • If using truffles, Rolos or caramels: Quarter the truffles, use a whole Rolo or  or cut the caramels in half.
    1. Shape the dough into 1 1/2 ” balls and flatten the middle with your thumb. Place a truffle piece in the middle and roll the dough around it, being careful not to leave any holes or gaps. (You don’t want it to leak.)
    2. Roll the cookies in granulated sugar and place on a cookie sheet at least two inches apart. If you have time, chill them for 10 minutes before baking. Bake about 12 minutes, until the surfaces crack slightly.

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Chocolate gingerbread cookies - a chewy chocolate ginger molasses cookie that everyone loves. You can make three festive-looking holiday cookies using one easy batch of dough. 

Free Gingerbread eBook – 14 Recipes for Gingerbread Favourites

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Just in time for the holidays… an updated free Gingerbread eBook features 14 recipes for gingerbread cakes, cookies, candies, muffins and more. 

Free Gingerbread eBook Vol 3 -- 14 Recipes for Gingerbread Favourites

In this newest free gingerbread eBook we have gathered old fashioned favourites and new ways to enjoy gingerbread classics. It includes some of our best recipes that we have been sharing for years, and new favourites that we can’t resist (including white chocolate gingerbread fudge and a spiced chocolate gingerbread bundt cake).

Everything you need to celebrate the season

These new favourite recipes are meant for sharing. Whether you’re gathering around the table, sharing treats with colleagues, or making homemade gifts, our new eBook has everything you need to celebrate the season.

Before you get to our Gingerbread eBook, enter our cookbook giveaway:

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Access your free Gingerbread eBook here:Free Gingerbread eBook Vol 3 -- 14 Recipes for Gingerbread Favourites

Crosbys.com is you best place for everything gingerbread. We have dozens of recipes for gingerbread cakes, cookies, warm drinks and more. Enjoy our free gingerbread eBooks or visit our All Things Gingerbread page.

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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. The comforting flavours of gingerbread seem to suit the damp chilly days between Thanksgiving and Christmas and when the weather turns chilly a beautifully spiced gingerbread can feel cozy and comforting.

Gingerbread is the sort of cake I almost always serve to guests and bring to potlucks. It’s always a crowd favourite and is the perfect option if you want to bake dessert a day or two ahead of time.

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 (see recipe for details).

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 soda, 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!

One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe