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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No-Bake Chocolate Oatmeal Frog Cookies

Servings: 26-28 cookies serving(s)

Prep time: 10 minutes

Total time: 60 minutes

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No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

No-bake treats are the best thing for summer. They’re quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Summers seemed to be filled with frogs and toads when I was little. We’d find toads in the yard and as we traipsed through the woods, and we’d catch frogs and pollywogs down by the brook.

Quincy with frog

Summer was filled with other kinds of frogs too – chocolate oatmeal frog cookies.

My mom had a few different recipes for no–bake cereal squares and other treats. A recipe I recently rediscovered is for no-bake cookies that we called “frogs”. Made with cocoa, rolled oats, milk, butter and not much else, they’re the quickest way I know to make a cookie when you’re craving something sweet.

Chocolate oatmeal frog cookies take less than 10 minutes to make and they’re extra easy so kids can make them on their own.

And the bonus is that they’re gluten free, so if you have friends who avoid wheat this is an easy treat to share.

No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Chocolate Oatmeal Frog Cookies Recipe

Makes 26-28 cookies

Ingredients

  • ½ cup unsweetened cocoa powder
  • 3 ¾ cups quick oats (GF if desired)
  • 2 Tbsp. ground flax
  • 1 ½ cups sugar
  • ½ cup milk
  • ½ cup butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla

Instructions

  1. In a large bowl combine cocoa powder, rolled oats and ground flax.
  2. Line a large baking sheet with waxed paper or parchment.
  3. In a medium pot, combine the sugar, milk, molasses and butter. Bring to a boil over medium heat and cook for two and a half minutes, stirring constantly.
  4. Remove from heat, stir in the vanilla and pour over the rolled oats mixture.
  5. Stir to combine and quick drop by the spoonful (or a medium cookie scoop) onto prepared pan.
  6. Let cool then store in a covered container, between layers of waxed paper or parchment.

This recipe is easy enough for kids to make on their own.

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Whole Wheat Chocolate Chip Banana Bread

Servings: 1 loaf serving(s)

Prep time: 20 minutes

Total time: 75 minutes

Cooking time: 55 minutes

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Chocolate chip banana bread is a wholesome snack. Made with whole wheat flour, Greek yogurt and with the sugar reduced by almost 1/3 from the original recipe, it's a not-too-sweet treat that's perfect for lunch boxes or an afternoon snack.

Chocolate chip banana bread is a wholesome snack. Made with whole wheat flour, Greek yogurt and with the sugar reduced by almost 1/3 from the original recipe, it’s a not-too-sweet treat that’s perfect for lunch boxes or an afternoon snack. 

For my family the first week back from March Break is also the first week adjusting to the time change – a double whammy that has us all struggling through the early mornings. But when late afternoon arrives and it’s still bright and sunny, and daylight persists through dinnertime, it all feels worthwhile.

It’s a season for new lunchbox and after school snacks for my kids. Although winter isn’t quite over (hello province-wide blizzard warning for tomorrow) we’re all in the mood for snacks that feel less wintery, like this chocolate chip banana bread.

Chocolate chip banana bread is a wholesome snack. Made with whole wheat flour, Greek yogurt and with the sugar reduced by almost 1/3 from the original recipe, it's a not-too-sweet treat that's perfect for lunch boxes or an afternoon snack.

It’s a wholesome classic that hits the spot when you need a little nibble. Try it toasted with breakfast too.

Tip: If you’re using a frozen banana, thaw completely and whisk with a fork to incorporate the liquid. (This recipe made with frozen banana will take a little longer to cook.)

Eat within two days if you’re baking the bread with banana slices on top.

This recipe is adapted from Ricardo Cuisine.

Chocolate Chip Banana Bread Recipe

Makes 1 loaf

Ingredients:

  • 1/2 cup ripe banana, mashed with a fork (about 1 banana)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup unbleached all­-purpose flour
  • ½ cup whole wheat flour or spelt
  • 1/2 tsp. baking soda
  • Pinch salt
  • 1 egg
  • ½ cup lightly packed brown sugar
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla extract
  • ¼ cup grape seed or canola oil
  • ¼ cup dark chocolate chips
  • 1 banana, split into three sections, squeeze of lemon juice and sprinkling of white sugar (optional)

Instructions:

  1. Preheat the oven to 350°F and line a large loaf pan (9″ x 5″) with parchment paper.
  2. In a medium bowl, stir together the banana and sour cream. Set aside.
  3. In another bowl, whisk the flour, baking soda and salt. Set aside.
  4. In a large bowl, beat the egg with the brown sugar, vanilla and molasses until the sugar is fully incorporated (no longer gritty).  Whisk in the oil. Stir in the dry ingredients, alternating with the mashed bananas, beginning and ending with the dry ingredients. Stir in the chocolate chips. Scrape the batter into the prepared pan.
  5. If topping with banana: split the banana down the middle lengthwise, separating it into three sections. Sprinkle 1-2 sections with lemon juice then sugar. Place on top of the batter. Press into the batter slightly.
  6. Bake for 45 to 55 min.

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Almond Butter Energy Bars Recipe

Servings: 36 bars serving(s)

Prep time: 25 minutes

Total time: 60 minutes

Cooking time: 35 minutes

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Packed with protein, fibre and lots of flavour, Almond Butter Energy Bars bars are perfect for those days when you’re on the go.

Packed with protein, fibre and lots of flavour, Almond Butter Energy Bars bars are perfect for those days when you’re on the go.

This is how I coax my kids to go on hikes when we’re away on vacation…

Find a local bakery and let them choose snacks for the hike.

As long as there are treats in our backpacks and a chance to enjoy them throughout the climb my kids are game to hike.

And to be fair, my kids usually enjoy hiking, but some extra encouragement enroute to the next lookout is always welcome.

Packed with protein, fibre and lots of flavour, Almond Butter Energy Bars bars are perfect for those days when you’re on the go.

My favourite climbing snack is a hearty granola bar from a local bakery in mid-coast Maine. Moist and filled with seeds and nuts the bars pack well and are filling. One is definitely enough.

This Almond Butter Energy Bar recipe is my version of that wholesome bar.

School-friendly option: Replace the almond butter with sunflower seed butter. Replace the chopped nuts with additional seeds and dried fruit.

Store them individually wrapped in the freezer if you want to have them on hand for hikes or anytime you’re on the go.

Almond Butter Energy Bars Recipe

Makes 36 bars

Ingredients:

  • 3 cups quick rolled oats
  • 1 cup bran (natural)
  • 1 cup unsweetened coconut
  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup chopped almonds
  • ½ cup raisins or dried cranberries
  • ¼ cup wheat germ or ground flax
  • ½ cup chocolate chips
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup almond butter (can use peanut butter)
  • 1 Tbsp. milk (coconut, cow, nut or seed milk)
  • 2 tsp. vanilla
  • ¾ tsp. baking soda

Instructions:

  1. Mix oats, bran, coconut, seeds, almonds, raisins, wheat germ and chocolate chips in large bowl.
  2. In a saucepan, combine molasses, oil, sugar and almond butter. Cook over medium-low heat until sugar dissolves and mixture is smooth. (Stir constantly.)
  3. In a small dish, combine milk, vanilla and baking soda. Stir into molasses mixture and remove from heat.
  4. Pour molasses-milk mixture over dry mixture and stir until dry ingredients are moist. Scrape mixture into a 9”x13” pan. Press mixture firmly into pan
  5. Bake at 275°F for 30-35 minutes.
  6. Let cool, cut into bars and store in the refrigerator.

 

Nutritional info: Per bar.

  • Calories: 174
  • Fat: 10.5 g
  • Saturated Fat: 2.9 g
  • Cholesterol: 0 mg
  • Carbs: 18.9 g
  • Sugar: 8.5
  •  Fibre: 2.7 g
  • Protein: 3.5 g
  • Potassium 228 mg

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Packed with protein, fibre and lots of flavour, Almond Butter Energy Bars bars are perfect for those days when you’re on the go.

Molasses Oat Blondies for Oven-Baked S’mores

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 60 minutes

Cooking time: 40 minutes

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Molasses Oat Blondies for Oven-baked S'Mores

Sometimes all it takes to be Super Mom is some chocolate and marshmallows.

Perfectly delicious Molasses Oat Blondies make a yummy base for oven-baked s’mores and they’re so simple — just plop a little chocolate and some marshmallows on top at the end of baking and put them back in the oven. Then cut into marshmallow-sized pieces for a messy but appealing treat.

The s’mores version of these blondies was like catnip for my kids. More often than not they take homemade baked goods for granted but this recipe stood out. They lined up for their molasses oat s’mores.

Molasses Oat Blondies for Oven-baked S'Mores

 

These squares are surprisingly rich on their own but have a wholesome sort of taste thanks to the rolled oats. Feel free to use some wholegrain flour in the mix (whole wheat or spelt) to add more fibre, flavour and nutrition. And the 2 tablespoons of vanilla in the recipe is not a typo. The vanilla gives them somewhat of a grown up flavour but can be scaled back to one tablespoon if you think it will be too overwhelming for you.

Molasses Oat Blondies for Oven-baked S'Mores

Like all good brownies (and blondies), these are a little chewy and are great with anything on top. If s’mores aren’t your thing cut them into larger pieces and serve with a scoop of ice cream.

Molasses Oat Blondies for Oven-baked S’Mores Recipe

Ingredients:

  • 2 cups flour
  • ½ cup rolled oats, pulsed in the blender for a couple of seconds
  • 1 cup brown sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ tsp. cinnamon
  • 7 Tbsp. cold butter
  • 1/3 cup Crosby’s Fancy Molasses
  • 5 Tbsp. milk
  • 2 Tbsp. vanilla 

Instructions:

  1. Butter a 9”x9” baking pan or line it with parchment paper.
  2. Preheat the oven to 350 F
  3. In a large bowl combine the flour, rolled oats, brown sugar, baking soda, salt and cinnamon.
  4. Cut in the cold butter until only pea-size or smaller pieces remain.
  5. In a small bowl whisk the molasses, milk and vanilla.
  6. Add wet to dry and stir until well combined.
  7. Scrape batter into prepared pan, spread evenly and bake for 25-30 minutes.

To make the S’Mores version:

Once they’re cooked, top with ½ cup chocolate chips and 10 marshmallows that have been cut in half. Place back in a 350 F oven for 5-10 minutes, until the marshmallows are golden on top.

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Molasses Oat Blondies for Oven-baked S'Mores

30-Minute Cinnamon Sticky Buns

Servings: 9 buns serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

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30 minute cinnamon sticky buns

Who can resist cinnamon sticky buns on Easter morning?

There is something about Easter weekend that makes me crave homemade baked goods, and not just any bread, muffin or scone. I crave special treats like these cinnamon sticky buns.

I know that cinnamon buns made with yeast dough are delicious and soft but I’m not always in the mood to take the time. If my kids are requesting sticky buns and I want to serve them up quickly I make these cinnamon sticky buns. Made with a simple biscuit dough they’re quick and easy to mix up and take next to no time to bake. In fact, I should really be requesting that my kids bake these for me on Easter morning.

30 minute cinnamon sticky buns

These are smallish cinnamon buns so plan for two per person. That’s just right for my family of four. If you have more mouths to feed or would like leftovers I suggest you make two batches.

30-Minute Cinnamon Sticky Buns

From the delightful cookbook, Alice Eats, by Julie Van Rosendaal

Makes 9 buns

Ingredients:

Sauce:

  • 2 Tbsp. butter
  • ¼ cup brown sugar
  • 1 Tbsp. Crosby’s Fancy Molasses

Dough:

  • 2 cups flour
  • 1 Tbsp. baking powder
  • 1 Tbsp. sugar
  • ½ tsp. salt
  • ¾ cup milk
  • ¼ cup vegetable oil

Filling:

  • ½ cup brown sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • ½ tsp. cinnamon

Instructions:

  1. Preheat the oven to 350 F
  2. Place the sauce ingredients in an 8”x 8” metal pan and place it in the oven for a few minutes, until the butter melts.
  3. In the meantime, in a large bowl whisk the flour, baking powder, sugar and salt. Add the milk and oil and stir gently until just combined.
  4. Scrape onto a lightly floured surface and roll into a 9”x 14” rectangle.
  5. Sprinkle with the brown sugar and cinnamon and drizzle over the molasses.
  6. Starting from the long side, roll into a log. Using a serrated knife, slice into 9 rolls.
  7. Remove pan from the oven and stir to combine. Place the rolls on the pan (cut side down for the two end pieces.) Bake for 20-25 minutes, until golden and bubbly.
  8. Let cool for 5 minutes (no more) and then invert onto a plate.

 

One-Pot Bakery Style Molasses Cookies

Servings: 20-22 cookies serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot and the dough requires no chilling. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it's the perfect recipe for kids to bake on their own.

Homemade molasses cookies without the mess.

Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot so clean up is easy. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it’s the perfect recipe for kids to bake on their own.

I love when my kids decide to cook, but the kitchen mess can be a little daunting. Even though they’re responsible for washing up, the kitchen is never quite the same as when they found it, which is saying a lot since I don’t have a super tidy kitchen to begin with.

I have never been one to let a messy kitchen slow me down but I sure enjoyed the ease of cleanup when we made these molasses cookies.

One pot, one wooden spoon and almost two dozen molasses cookies to show for it.

Really, what can be easier?

Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot and the dough requires no chilling. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it's the perfect recipe for kids to bake on their own.

These bakery style cookies are a slight adaptation of a recipe from Bon Appetit, via the lovely blog, The Café Sucre Farine. It was their recipe name that caught my eye: “Bakery-style” conjures a gorgeous display of sparkling crinkle cookies.

These are very pretty cookies with the sparkling sugar coating. We rolled ours in fragrant citrus sugar that I had leftover from another cookie project.

Bakery style molasses cookies are the easiest cookie recipe ever. You mix everything in a single pot and the dough requires no chilling. These gorgeous crinkle cookies travel well so make great lunch box cookies. And it's the perfect recipe for kids to bake on their own.

The recipe is similar to my mom’s All-time Favourite Chewy Molasses Crinkle Cookies, only this recipe is much lower in butter and sugar. These bakery style cookies are less rich and aren’t chewy so they travel very well. They’re also great for dunking.

One-Bowl Bakery Style Molasses Cookie Recipe

Makes 20-22 cookies

Ingredients

  • ½ cup butter
  • ⅓ cup sugar
  • ¼ cup (packed) dark brown sugar
  • ⅓ cup Crosby’s Fancy Molasses
  • 1 egg
  • 2 cups flour, spooned in
  • 2 tsp. baking soda
  • 1½ tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. cloves
  • 1/4 tsp. salt
  • Sugar for rolling

Instructions

  1. Preheat to 375°. Line baking sheets with parchment paper.
  2. Melt butter in a medium-sized pot. When just melted remove from heat and stir in the white and brown sugar. Stir in the molasses then the egg, mixing well.
  3. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt just until combined.
  4. Chill dough 30 minutes (or longer if you like).
  5. Place rolling sugar in a small bowl.
  6. Scoop dough by the tablespoonful and roll into balls. Roll in sugar and set on prepared sheet, about 2” apart.
  7. Bake 10-12 minutes. Once set, remove to wire racks and let cool completely.

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S’mores in a pan: an indoor take on the campfire classic

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 15 minutes

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s'mores bars

The last bag of marshmallow that I bought was the size of my pillow.

I was more than a little self-conscious as I went through the grocery store check-out with a bag that large but I sure felt like a hero when I walked in the door at home and practically had my kids cheering my arrival.

s'mores bars

We’re down to half a bag of marshmallows.

This past holiday weekend was a s’mores fest up at our cottage. Three clear evenings and our first campfires of the season.

My kids have perfected marshmallow toasting for s’mores but this year I threw something new into our weekend mix: indoor s’mores bars, chocolaty marshmallow graham squares that require neither fire nor oven.

This recipe celebrates what my kids love most about s’mores – the marshmallows and graham crackers. There is just enough chocolate to bind the marshmallows and graham crackers and a touch of molasses intensifies the chocolate flavour.

This recipe doubles well.

s'mores bars

Indoor S’mores Bar Recipe

Makes 12 bars

Adapted from Karen’s Kitchen Stories 

Ingredients:

  • 1 ½ cups chocolate chips
  • 1/3 cup boiling water
  • 2 Tbsp. butter, very soft
  • 1/2 Tbsp. Crosby’s Fancy Molasses
  • 2 ¼ cups chopped graham crackers (save the crumbs)
  • 2 ¼ cups marshmallows (mini marshmallows or regular marshmallows quartered)

Directions:

  1. Line an 8” baking dish or pan with parchment paper.
  2. Pour the chocolate chips into a medium bowl and pour over the boiling water. Set aside for 5 minutes to let the chocolate melt.
  3. In a large bowl toss the graham crackers and marshmallows
  4. Stir the chocolate chip mixture until smooth then add the butter. Stir until melted and then stir in the molasses.
  5. Pour the chocolate mixture over the marshmallows and graham crackers and stir with a rubber spatula, scraping the chocolate from the sides and bottom of the bowl to incorporate.
  6. Scrape into prepared pan, pressing down gently to compact the bars (taking care not to crush the graham crackers).
  7. Sprinkle over the crumbs left from cutting the graham crackers and refrigerate for at least two hours before cutting.
  8. Store in the fridge.

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Bridget signature

 

 

Molasses and Soy Glazed Salmon Skewers

Servings: 4 serving(s)

Prep time: 40 minutes

Total time: 50 minutes

Cooking time: 10 minutes

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Molasses and soy sauce is an excellent flavour combination for these easy molasses soy glazed salmon skewers.

Easy molasses and soy glazed salmon skewers
Quick and easy recipes that taste great — that’s what I love.

Especially on sunny days when it’s finally starting to feel like spring. For me, food on a skewer dissolves all memory of winter and welcomes warmer weather to our supper table. With their fresh spring colours these salmon skewers even look great on a plate, served over rice with some fresh bright vegetables alongside.

Of course molasses & soy glazed salmon skewers taste delicious too. Molasses and soy sauce is an excellent combination, especially with salmon. Since it’s a rich tasting fish salmon can handle the extra flavour of the marinade and the tangy sweet from the molasses is a lovely touch.

easy molasses and soy glazed salmon skewers
Salmon was always a sign of spring when I was growing up. To this day a classic New Brunswick spring supper is whole roasted, or oven-poached, salmon served with local fiddleheads and new potatoes.

These speedy salmon skewers are suitable for a main dish meal but they work just as well as a tasty, finger-friendly appetizer too.

Want to teach your kids to cook? Get them started with this recipe. The marinade is simple to mix up, and it’s very hands-on, so fun to assemble.

Molasses and Soy Glazed Salmon Skewer Recipe

Ingredients:

  • 1/3 cup soy sauce (or gluten-free Tamari)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp. fresh grated ginger or ½ tsp. dry ginger
  • 4 cloves garlic, pressed
  • Pinch of hot red pepper flakes (optional)
  • About 1 ½ lbs. salmon, cut into strips
  • Squeeze of lemon
  • 2 Tbsp. chopped chives or scallions (green onions)
  • Wooden skewers for threading (soaked in water for 30 minutes before cooking)

Instructions:

  1. In a shallow dish combine soy sauce, molasses, ginger and garlic (and hot pepper). Add the salmon and mix it around with your hands until it’s well coated.
  2. Let marinate in the fridge for 30 minutes if you have time. If not, Preheat oven to 400 F
  3. Thread salmon onto prepared wooden skewers.
  4. Place salmon skewers on a parchment lined baking sheet and bake for 8-10 minutes, turning once half way through, until cooked.
  5. Remove to a plate, squeeze over lemon and sprinkle with chopped chives.

You might also enjoy our Molasses Salmon with Coriander:

Molasses salmon

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How to Make an Easter Bunny Cake

Servings: 10-12 serving(s)

Prep time: 30 minutes

Total time: 30 minutes

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How to make an Easter Bunny Cake

Create a fun family tradition with your kids:

Family traditions are a big part of what makes holidays special and memorable. This Easter Bunny Cake is a good example, in my family anyway. When I was growing up my mom always made this cake for us on Easter Saturday and now I make it with my kids every year.

The idea came from a pattern my mom clipped out of a magazine back in the early 70’s. The pattern is simple and clever: one round cake serves as the bunny face and two simple slices in a second cake create the ears and a bow tie. You then frost, cover the imperfections with coconut (that’s what I do), and decorate with goodies.

How to make an Easter Bunny Cake

Easter Bunny Cake

  1. Mom used to frost the cake with boiled icing which looks lovely and bunny-like. I use a simple white frosting instead. You’ll need a good 4 cups of icing to frost the entire cake.
  2. Choose 8″ round cake pans (or 6″ if you have them) for a more manageable cake. I have learned through experience that 9″ cake pans make a cake that is hard to manoeuvre.
  3. Let your kids take the lead when it comes to decorating. After all, the cake is really for them.
  4. You’ll use extra icing on the ears and bow tie. Since slicing to create the shapes exposes the crumb of the cake, the first coat of icing will be very messy.

Make your bunny cake with this molasses devil’s food cake

Or try this decadent (but healthy) Chocolate Beet Cake recipe.

 Easy creamy icing

  • 1/4 cup soft butter
  • 3 Tbsp milk
  • 1 tsp vanilla
  • 3-4 cups of icing sugar

Cream the butter with the milk and vanilla. Add the icing sugar one cup at a time until you get a spreadable consistency.

**You’ll need to double the recipe to fully frost a layer cake.

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One-bite molasses brownies are extra fudgy and easy

Servings: 2 dozen serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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One-bite Molasses Brownies are dense, fudgy and easy to make. The molasses intensifies the chocolate flavour and keeps them super moist.

Molasses-one-bite-brownies-1024x682

Summer has arrived in my neck of the woods. Blue sky and glorious heat. Every window in the house opened wide all night. We’re not exactly wilting in the heat but it’s a respectable 26 C with a salty scent of the ocean in the air.

This is our ice cream season, the time of year when my kids are content to walk 20 minutes to the local ice cream stand – no complaints – while the dog pants in the basement. But it’s also the time of the year when it’s tougher to keep snacks on the counter. Cookies and biscuits seem to sweat and go stale faster.

It’s a good time to make one-bite molasses brownies because they’re tasty right out of the freezer. And they go great with ice cream. You can mix them up in a flash and then get out of the house while they bake.

One-bite Molasses Brownies

Ingredients:

  • 1 cup dark chocolate chips or coarsely chopped bittersweet chocolate
  • ½ cup butter, cut into pieces
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 large eggs
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 2 Tbsp. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1 cup flour

Instructions:

  1. Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment paper.
  2. Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth.
  3. Remove from the heat, add molasses and let cool slightly, about 5 minutes.
  4. Combine the eggs, sugar, vanilla, baking powder, cocoa and salt in a large bowl and stir until just incorporated. Add the chocolate mixture and stir until combined. Add the flour and fold in until just incorporated, about 20 strokes (no white streaks should remain).
  5. Pour the batter into the prepared pan (spreading it out and smoothing the top). Bake 30 minutes (until the centre is set). Remove to a wire rack and let the brownies cool for at least 20 minutes. Take them out a littler earlier if you want them to be chewier.
  6. Cut into 1 or 2-inch squares.

**In this video I’m making the original version of this brownie recipe. The video version has no cocoa and only 1 Tbsp. of molasses. I have made these brownies dozens of times and I prefer this blog post version that includes cocoa powder and more molasses.**

Nutritional info: Per 1” brownie. Calories: 103, Fat: 5.9 g, Saturated Fat: 3.9 g, Cholesterol: 20 mg, Sodium: 45 mg, Carbs:14. Sugar: 10.6 g

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