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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Chocolate Gingerbread Bundt Cake with Toffee Sauce

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 1.5 hours 90 minutes

Cooking time: 1 hours 60 minutes

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

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

If you’re in need of a dessert idea for a Holiday gathering chocolate gingerbread bundt cake is your answer. Beautifully spiced and with a firm crumb it’s the kind of cake that 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 and a generous drizzle of molasses toffee sauce will make it extra special.

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

I brought this chocolate gingerbread bundt cake to a gathering with friends over the weekend. We hadn’t shared a meal with them in years and this felt like the perfect cake to celebrate reconnecting with old friends.  (One day soon I’ll share the recipe for soy-glazed salmon that they served as the main dish.)

If you didn’t already know, chocolate, spice and molasses are a lovely combination. This isn’t a chocolate cake, per se, but you can catch a hint of chocolate flavour in each bite.

The full tablespoon of ginger in this recipe is no typo and even with all of the spice this cake has a mild flavour.

This recipe is from a Sobeys recipe magazine (link at bottom of post).

Chocolate Gingerbread Bundt Cake Recipe

Ingredients

  • 3 cups flour, spooned in
  • 3 Tbsp. cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp. ginger
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • ½ tsp. nutmeg
  • 1/4 tsp cloves
  • 2/3 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 2 cups sour cream

Instructions:

  1. Preheat oven to 350°F. Grease a 9 or 10-in. bundt or tube pan and dust with flour.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
  3. In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
  4. Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).
  5. Scrape batter into prepared pan and smooth the top. Bake 50 minutes to an hour, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.
  6. Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.

Serve with Molasses Toffee Sauce

 

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

 

Find this recipe and more:

Gingerbread Bundt Cake

 

Pumpkin Whoopie Pies with Cream Cheese Filling

Servings: 15 pies serving(s)

Prep time: 30 minutes

Total time: 50 minutes

Cooking time: 20 minutes

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whoopie pies-smI have a soft spot for whoopie pies and it appears that I’m not the only one. Whoopie pie recipes are among the most popular on this website and when we share the recipes online the interwebs go crazy.
The whoopie pies that I grew up with were chocolate and had a very delicate crumb. I still love them but prefer a cookie with a bit more texture and that’s why these pumpkin whoopie pies are a new favourite. The pumpkin molasses cookies have a great texture — not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is just right.
Pumpkin whoopie pies: The pumpkin molasses cookies have a great texture -- not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is jut right.
Once assembled, pumpkin whoopie pies still taste great after a few days in the tin, although the frosting will crystalize a bit. The pumpkin molasses cookies alone will last a week in a tin.
The recipe was slightly adapted from the always excellent website The Cafe Sucre Farine.

 

Pumpkin Whoopie Pies Recipe

Makes 2 ½ dozen cookies (about 15 whoopie pies)
Ingredients:

  • ½ cup butter, softened
  • 1 cup  sugar
  • ½ cup of pumpkin puree
  • ¼ cup of Crosby’s Fancy Molasses
  • 1 large egg
  • 1 tsp. vanilla
  • 2 ½ cups  flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. cloves
  • ½ ts. salt

For the icing:

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla

Instructions:

  1. In a large bowl beat the butter with the sugar until creamy. Beat in the molasses, then the egg. Add pumpkin and vanilla. Mix until well combined.
  2. In another bowl, whisk together flour, baking soda, spices, and salt.
  3. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour or overnight.

To bake the cookies:

  1. Preheat the oven to 350 F.
  2. Drop dough by the heaping tablespoonful onto parchment-lined baking sheets (I use a medium cookie scoop).  Leave a couple of inches between cookies.
  3. Bake for 12-15 minutes until set.

To make the frosting:

  1. Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  2. Spread 1-2 Tbsp. of frosting on the flat side of a cookie and top with another cookie.

Pumpkin Whoopie Pies with Brown Butter Filling

Servings: 15 pies serving(s)

Prep time: 30 minutes

Total time: 50 minutes

Cooking time: 20 minutes

Take me to the recipe

 

whoopie pies-smI have a soft spot for whoopie pies and it appears that I’m not the only one. Whoopie pie recipes are among the most popular on this website and when we share the recipes online the interwebs go crazy.

The whoopie pies that I grew up with were chocolate and had a very delicate crumb. I still love them but prefer a cookie with a bit more texture and that’s why these pumpkin whoopie pies are a new favourite. The pumpkin molasses cookies have a great texture — not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is just right.

Pumpkin whoopie pies: The pumpkin molasses cookies have a great texture -- not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is jut right.

Once assembled, pumpkin whoopie pies still taste great after a few days in the tin, although the frosting will crystalize a bit. The pumpkin molasses cookies alone will last a week in a tin.

The recipe was slightly adapted from the always excellent website The Cafe Sucre Farine.

 

Pumpkin Whoopie Pies with Brown Butter Filling Recipe

Makes 2 ½ dozen cookies (about 15 whoopie pies)

Ingredients:

  • ½ cup butter, softened
  • 1 cup  sugar
  • ½ cup of pumpkin puree
  • ¼ cup of Crosby’s Fancy Molasses
  • 1 large egg
  • 1 tsp. vanilla
  • 2 ½ cups  flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. cloves
  • ½ ts. salt

For the icing:

  • 1/4 cup butter
  • ¼ cup cream or milk
  • 1 tsp. vanilla
  • 2 ½ cups icing sugar

Instructions:

  1. In a large bowl beat the butter with the sugar until creamy. Beat in the molasses, then the egg. Add pumpkin and vanilla. Mix until well combined.
  2. In another bowl, whisk together flour, baking soda, spices, and salt.
  3. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour or overnight.

To bake the cookies:

  1. Preheat the oven to 350 F.
  2. Drop dough by the heaping tablespoonful onto parchment-lined baking sheets (I use a medium cookie scoop).  Leave a couple of inches between cookies.
  3. Bake for 12-15 minutes until set.

To make the frosting:

  1. Melt the butter over medium-low heat, swirling gently until it starts to brown slightly and smell a little nutty.
  2. Remove from heat and cool slightly. Stir in the cream and vanilla then stir in the icing sugar half a cup at a time. Add a touch more cream if necessary to get a spreadable consistency that isn’t too soft.
  3. Spread 1-2 Tbsp. of frosting on the flat side of a cookie and top with another cookie.

Easy Pumpkin Spice Ice Cream is No-Churn & Speedy

Prep time: 15 minutes

Total time: 6.25 hours 385 minutes

Cooking time: 6 hours

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Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.
Pumpkin Spice Ice Cream, an easy homemade ice cream that tastes like pumpkin pie
Just in time for Thanksgiving, pumpkin spice ice cream is a simple recipe to add to your weekend menu.
Every year I look forward to a Thanksgiving dessert of my mom’s homemade pumpkin pie. And now my daughter – a 14-year old cheese cake devotee – likes to make pumpkin cheesecake. Adding pumpkin spice ice cream to the menu is a pretty easy step for those of us who love the taste of pumpkin pie.
I love that this ice cream isn’t overly sweet. It’s rich, to be sure, but the flavour doesn’t over power your taste buds and in fact, it would be very good served alongside pumpkin pie.
Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.
No-churn recipe. No ice cream maker required!
This recipe uses the same base ingredients as our other ice cream recipes but it gets an autumn twist with the addition of pumpkin puree and some pumpkin spice. It takes just a few minutes to whip up and then needs six hours in the freezer.

Pumpkin Spice Ice Cream (no-churn) Recipe

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 tsp. pumpkin pie spice*
  • ¾ cup pumpkin puree
  • 2 cups heavy cream
  • Candied ginger, to garnish (optional)

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.
Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, combine the sweetened condensed milk, molasses, vanilla, pumpkin pie spice and pumpkin puree. Mix until well blended.
  3. In a large bowl whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture, stirring just until it’s well incorporated and no streaks of whipped cream remain.
  4. Pour mixture into the prepared pan.  Even out the top and sprinkle a little more pumpkin pie spice over top.
  5. Cover and freeze for at least 6 hours.

Easy Pumpkin Spice Ice Cream is No-Churn & Speedy

Prep time: 15 minutes

Total time: 6.25 hours 385 minutes

Cooking time: 6 hours

Take me to the recipe

Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

Pumpkin Spice Ice Cream, an easy homemade ice cream that tastes like pumpkin pie

Just in time for Thanksgiving, pumpkin spice ice cream is a simple recipe to add to your weekend menu.

Every year I look forward to a Thanksgiving dessert of my mom’s homemade pumpkin pie. And now my daughter – a 14-year old cheese cake devotee – likes to make pumpkin cheesecake. Adding pumpkin spice ice cream to the menu is a pretty easy step for those of us who love the taste of pumpkin pie.

I love that this ice cream isn’t overly sweet. It’s rich, to be sure, but the flavour doesn’t over power your taste buds and in fact, it would be very good served alongside pumpkin pie.

Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

No-churn recipe. No ice cream maker required!

This recipe uses the same base ingredients as our other ice cream recipes but it gets an autumn twist with the addition of pumpkin puree and some pumpkin spice. It takes just a few minutes to whip up and then needs six hours in the freezer.

Pumpkin Spice Ice Cream (no-churn) Recipe

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 tsp. pumpkin pie spice*
  • ¾ cup pumpkin puree
  • 2 cups heavy cream
  • Candied ginger, to garnish (optional)

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, combine the sweetened condensed milk, molasses, vanilla, pumpkin pie spice and pumpkin puree. Mix until well blended.
  3. In a large bowl whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture, stirring just until it’s well incorporated and no streaks of whipped cream remain.
  4. Pour mixture into the prepared pan.  Even out the top and sprinkle a little more pumpkin pie spice over top.
  5. Cover and freeze for at least 6 hours.

Healthier Carrot Cake Recipe for a Crowd

Servings: 15-20 serving(s)

Prep time: 30 minutes

Total time: 90 minutes

Cooking time: 60 minutes

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Healthier Carrot Cake for a Crowd is a classic carrot cake recipe that’s lower in fat than the original with less in sugar. Made in a 9"x13" pan. Extra easy.

This healthier carrot cake is a classic carrot cake recipe that’s lower in fat than the original and reduced in sugar too.

Apparently National Carrot Cake Day is in February but I think of carrot cake as a spring dessert, the kind of no-fail recipe you make around Easter. Dressed up with luscious cream cheese frosting it feels a little festive, although it really is a humble cake that is simple to make.

 

  • Healthier carrot cake recipe
    This healthier carrot cake is a classic carrot cake recipe that’s lower in fat than the original and reduced in sugar too.

Healthier Carrot Cake is a moist cake, made with less oil than most carrot cakes so isn’t greasy. Plus it doesn’t have pineapple in it so the crumb never feels wet. And it has just the right amount of cream cheese icing.

It’s an old Crosby’s recipe that I adapted slightly — reducing the sugar a bit and baking it in a 9”x13” pan instead of as a layer cake. And I cut the frosting recipe in half, which gives just the right amount to spread a swirling layer over the top of the cake.

 

This is the perfect cake for an Easter crowd. It stays moist so you can make it a few days ahead and frost it on the day you plan to serve it. (You can make the frosting ahead too and leave it in the fridge until you’re ready.) Even better, a 9”x 13” cake is easy to serve and the cake can be cut into as many as 20 pieces.

 

If you want to go even lower in fat try our recipe for Carrot Cake Muffins with Cream Cheese Icing. Or, make our Carrot Cake Whoopie Pies.

Healthier Carrot Cake for a Crowd Recipe

Serves 15-20

Ingredients:

  • 2 cups flour (can use half whole wheat)
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp. salt
  • ¾ cup vegetable oil
  • ¼ cup Crosby’s Fancy Molasses
  • 1 ¼ cups sugar
  • 4 large eggs
  • 1 tsp. vanilla
  • ½ cup chopped walnuts
  • 3 cups packed grated carrots (about 4 large carrots)

Icing

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla

Instructions:

  1. Preheat oven to 325°F.
  2. Line a 9”x13” pan with parchment paper
  3. In a medium bowl whisk the flour, baking soda, cinnamon and salt.
  4. In a large bowl whisk the oil with the molasses and sugar. Whisk in the eggs, one at a time, then vanilla.
  5. Stir dry ingredients into egg mixture.
  6. Fold in carrots and walnut and mix until combined.
  7. Scrape into prepared pan and spread evenly.
  8. Bake 50-55 minutes until a tester comes out clean or with just a few moist crumbs attached.
  9. Let cool completely before icing.

Icing:

  1. Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  2. Spread on cool cake.

 

Calorie count based on the cake being cut into 18 pieces. Nutritional count includes frosting.

Nutritional info: Per slice.

  • Calories: 341
  • Fat: 17.6 g
  • Saturated Fat: 4.2g
  • Cholesterol: 56.8 mg
  • Carbs: 42.8 g
  • Sugar: 30.8 g
  • Sodium: 240.4 mg
  • Fibre: 1.5 g
  • Protein: 4.3 g
  • Potassium: 184 mg
  • Calcium: 35.6 g

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A Decadent and Easy Chocolate Tart Recipe

Servings: 8 serving(s)

Prep time: 30 minutes

Total time: 60 minutes

Cooking time: 30 minutes

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A decadent and easy chocolate tart recipe that tastes delicious warm or at room temperature.

A decadent and easy chocolate tart recipe that tastes delicious warm or at room temperature. 

Chocolate and molasses is a magical combination. Just a bit of molasses can intensify that taste of good, dark chocolate but it gives chocolate a nice balance too, adding flavour notes of it’s own.

(We have a whole eBook dedicated to chocolate and molasses.)

A decadent and easy chocolate tart recipe that tastes delicious warm or at room temperature.

This is a lovely pastry recipe and fairly easy to make. I made mine with half whole wheat flour for more flavour and because I love to tuck wholemeal flour into my baking.

This recipe is slightly adapted from Ricardo Cuisine. (I changed up the flour in the crust, added a bit of molasses and reduced the sugar in the filling.)

Easy Chocolate Tart Recipe

Ingredients:

Crust:

  •  1 cup flour (can use half whole wheat)
  • 2 Tbsp. icing sugar
  • ½ tsp baking powder
  • pinch of salt
  • 6 Tbsp. cold butter, diced
  • 3 Tbsp. plain yogurt

Filling:

  • 5 ½ oz (150 g) 70% dark chocolate, chopped
  • ½ cup heavy cream (whipping cream)
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. all­-purpose flour

Instructions:

  1. In a food processor pulse the flour, sugar, baking powder and salt. Add the butter and pulse until it’s pea-sized. Add yogurt and pulse until the dough starts to come together. Scrape onto a lightly floured surface and gather into a ball, kneading a few times if there is still flour to incorporate.
  2. On a lightly floured surface roll out dough and fit into a rectangular tart pan or an 8” or 9” spring form pan. (If using a spring-form pan ensure the dough comes up the side 1 ½”.) Prick the dough with a fork and chill for 30 minutes.
  3. Preheat the oven to 400°F. Bake tart shell for about 15 minutes or until the crust is golden brown. Let cool slightly.

Filling:

  1. While the tart shell is baking, melt the chocolate with the cream in a double boiler or in a heat proof bowl over a pot of simmering water.
  2. Remove from heat and whisk in the brown sugar, molasses and eggs. Stir in the flour and whisk just until incorporated.
  3. Pour into the crust and bake about 12 minutes (until the filling is set at the edges but still soft in the centre).  Don’t overbake.
  4. Serve the tart hot or warm.

Easy Molasses Peach Tarts with Whole Grain Pastry

Servings: 6 serving(s)

Prep time: 45 minutes

Total time: 80 minutes

Cooking time: 35 minutes

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Molasses peach tarts are especially delicious - like a mouthful of summer in every bite. And you can't beat the texture. Flaky pastry and tender peaches sweetened only with a bit of honey and molasses. These aren't drippy either so the pastry doesn't go soggy.

Molasses Peach Tarts are an easy and delicious way to use up ripe peaches.

Yes you can make tarts. They are so much easier than pie, and you can always choose the free-form galette option if you don’t have little tart tins.

I would never turn down any fruit tart but I have to admit that Molasses Peach Tarts are especially delicious – like a mouthful of summer in every bite. And you can’t beat the texture — flaky pastry and tender peaches sweetened only with a bit of honey and molasses. These tarts aren’t drippy either, so the pastry doesn’t go soggy.

Really, these are the perfect tarts. Make them now, while fresh peaches are in the markets.

  • Tartelettes aux pêches et à la mélasse
    Molasses Peach Tarts are an easy and delicious way to use up ripe peaches.

 

 

 

How-to skin peaches:

Bring a pot of water to the boil. Slice a small “X” in the bottom of each peach and drop into the boiling water for 30 seconds. Remove from the water with a slotted spoon and when cool enough to handle slide off the skins. Cut into quarters and pry each quarter off the pit. From here they’re ready to slice.

peaches - how to

About the pastry:

  • For this recipe I used my favourite whole grain pastry dough. It has a bit of a nutty flavour that pairs beautifully with the peaches and molasses.
  • Store bought puff pastry would work for this recipe. Just adjust baking time according to the pastry package.

Make free-form tarts instead:

If you don’t have little tart rings no worry. You can make these as free-form galettes which is even easier. (Instructions below.)

 

Molasses Peach Tart Recipe

Slightly adapted from the blog Southern Souffle

Ingredients:
Whole Grain Pastry

  • 2 1/2 cups flour (half whole wheat)
  • 2 tsp. sugar
  • ¾ tsp. salt
  • 1 cup cold butter, cubed
  • ½ cup ice water

Tart Filling:

  • 3 Tbsp. granulated sugar
  • 2 Tbsp. all purpose flour

Peaches: 

  • 8 peaches, skinned, pitted and sliced
  • 1 Tbsp. honey
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. butter, melted

Instructions:
For the tart dough:

  1. Add flours, sugar, salt & cubed butter to food processor. Process just until it resembles coarse meal.
  2. Sprinkle in ice water and process until mixture starts to hold together. (Be careful not to over mix.)
  3. Scrape onto a lightly floured surface and gather into a ball. Pat into a disk & chill for at least 30 min.
  4. Let dough soften briefly at room temperature before rolling out.

To make the tarts:

  1. Preheat oven to 350 F
  2. Roll out the dough to an 11 x 16 inch rectangle about ¼ “ thick. Cut 6 -5” circles.
  3. Place the circle in the tart rings*. Place on a large baking sheet and put in the freezer for a few minutes.
  4. In a small bowl whisk together the 3 tablespoon of flour and 2 tablespoons of sugar.
  5. Remove tart crust from the freezer and sprinkle the flour-sugar mixture in the bottoms of each tart.
  6. Arrange peach slices on each tart, overlapping slightly.
  7. Drizzle the molasses and honey over each one.
  8. Brush the edges of the crust with the melted butter.
  9. Place tarts (still on baking sheet) in the oven and bake at 350 for about 35 minutes or until crust is golden brown.

*If you’re making the tarts galette-style, place the pastry circles directly on the baking sheet. Skip the chilling step. Instead, sprinkle the flour-sugar mixture in the middle of each disk of pastry, layer in the peach slices, leaving the outer half inch of the pastry free. Fold the pastry edge up over the edge of the fruit and overlap slightly. Continue with step #7 onward.

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Strawberry Swirl No-Churn Ice Cream

Servings: 1 litre serving(s)

Prep time: 20 minutes

Total time: 380 minutes

Cooking time: 360 minutes

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Strawberry swirl no-churn ice cream: no ice cream maker required. Takes five minutes to mix up and six hours to freeze. Creamy and delicious.

A creamy and delicious no-churn ice cream.

No-churn ice cream is one of my greatest food discoveries. So simple to make and deliciously rich you can customize the recipe according to what’s in season, or just your whims. (I introduced the basic recipe to my brother and he has made it with everything from Nutella to peanut butter to crushed Score bar and his experiments continue.)

Strawberry swirl no-churn ice cream: no ice cream maker required. Takes five minutes to mix up and six hours to freeze. Creamy and delicious.

Now that it’s berry season I have begun to swirl jams and compotes through the recipe. I have found that jams, with their high sugar content, work well in this no-churn recipe. If you’re going to use a compote (like a rhubarb compote) be sure to cook it down until it’s quite jammy, otherwise the texture will be more like a fruit-ice when it freezes. Tasty, but it will soften more slowly than the ice cream when you’re eating a bowlful.

Strawberry swirl no-churn ice cream is one of the easiest recipes you’ll find. No ice cream maker required. It takes five minutes to mix up and six hours to freeze. Creamy and delicious.

This ice cream recipe is equally delicious with strawberry rhubarb jam.

Strawberry Swirl No-Churn Ice Cream Recipe

Yield: about 1 liter (1 quart) of ice cream

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Grandma Molasses
  • 2 cups heavy cream (whipping cream)
  • ½ tsp. ginger
  • ¾ cup strawberry preserves or jam or 1 cup fresh mashed strawberries sweetened with 2 Tbsp. sugar

Directions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, whisk together the sweetened condensed milk, ginger and the molasses.
  3. Whip the heavy cream until stiff peaks form.
  4. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  5. Fold the strawberry mixture into the cream mixture, and spread this in the prepared pan.
  6. Cover and freeze for at least 6 hours.

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Rhubarb Upside-Down Cake

Servings: 4-6 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

Take me to the recipe

In this rhubarb upside down cake the rhubarb cooks almost into a compote and gets all the sweet that it needs from the molasses maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate.

How can something so humble feel like a treat?

I will never tire of rhubarb. One of the few remaining seasonal foods, old fashioned rhubarb still feels like a treat. After all, it only appears in late spring and unlike most summer fruit you’d be hard pressed to find any fresh rhubarb out of season. I load my freezer with it but still there is something special about the first stalks of rhubarb in the market in spring.

 

Somehow there is a hint of summer tucked into this tart vegetable, a little anticipation in every rhubarb compote, pie, batch of jam and cake.

  • Gâteau renversé à la rhubarbe
    Rhubarb Upside Down Cake can be served warm or cold but I like it best served warm, with vanilla ice cream or lemon sorbet.

In this rhubarb upside down cake the rhubarb cooks almost into a compote and gets all the sweet that it needs as it bakes in a molasses-maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate. And the simple white cake that forms the base sets the rhubarb off perfectly.

 

Rhubarb Upside Down Cake can be served warm or cold but I like it best served warm, with vanilla ice cream or lemon sorbet.

The recipe is slightly adapted from the cookbook, New Maritimes Seasonal Cooking: Delicious Recipes for Light & Healthy Meals, Year Round.

Rhubarb Upside Down Cake Recipe

Ingredients:

  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup
  • 4 cups sliced (2.5 cm/1 inch) fresh rhubarb
  • ¼ cup butter
  • 1 cup sugar
  • 2 eggs (large)
  • 1 tsp vanilla
  • 1 ½ cups flour, spooned in
  • 2 tsp baking powder
  • ½ cup milk

Instructions:

  1. Preheat oven to 350 F and butter an 8” square cake pan.
  2. Whisk together molasses and maple syrup and pour into prepared pan.
  3. Spread rhubarb evenly over syrup to cover bottom of pan.
  4. In medium bowl, cream butter and sugar. Add eggs one at a time, beating after each addition.
  5. Add vanilla.
  6. In separate bowl, whisk flour and baking powder.
  7. Add half the flour to the creamed mixture; stir to combine.
  8. Mix in milk, then remaining flour. Stir to combine.
  9. Spoon cake batter over rhubarb and spread evenly.
  10. Bake at 350 F 40-45 minutes or until cake is golden brown on top and centre springs back when touched.
  11. Loosen the edges of cake from the sides of pan; invert onto wire rack and carefully remove pan.

Serve warm or cold.

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Whole Orange Molasses Cake

Servings: 10-12 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

Take me to the recipe

Whole Orange Molasses Cake is moist and so flavourful. Made with olive oil and two oranges.
If a muffin became a cake, this Whole Orange Molasses Cake would be it.

Olive oil cakes are a traditional sweet from the Mediterranean region. They’re moist and often flavoured with orange. They’re also usually sweetened with honey, but molasses and orange are such a perfect pairing that swapping out the honey was an easy option.

There is a freshness to orange cake that reminds me of spring. It’s all in the flavour, I suppose, but this cake also lends itself to light frostings and additional fruit, kind of like strawberry shortcake. In fact, this cake would be terrific with sliced strawberries and whipped cream. And the cake itself isn’t too sweet, which is why it reminds me a bit of a muffin.

  • Whole Orange Molasses Cake is moist and so flavourful. Made with olive oil and two oranges.
    This recipe makes two 8-inch cakes, perfect for layering with your favourite jam and whipped cream.

 

 

This recipe makes two 8-inch cakes, perfect for layering with your favourite jam and whipped cream. I enjoy Whole Orange Molasses Cake served Washington Pie-style, filled with my Uncle Walter’s black currant blueberry preserves and whipped coconut cream. If you want to make the cake even more orange-y, add the zest of one of the oranges to the batter.

Whole Orange Molasses Cake Recipe

Adapted from the lovely blog, Pinch of Yum

Ingredients:

  • 2 oranges, peeled
  • ¼ cup Crosby’s Fancy Molasses
  • 1 cup sugar
  • 3 eggs
  • 1 cup olive oil
  • 2½ cups flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt

Instructions:

  1. Preheat the oven to 325. Grease two 8” round cake pans (lining the bottoms with parchment is helpful).
  2. Place the oranges and molasses in a food processor and pulse to a pulpy juice.
  3. In a large bowl whisk the sugar, eggs, and olive oil until combined.
  4. In another bowl whisk the flour, baking powder, baking soda and salt.
  5. To combine all three mixtures: Stir in the flour mixture into the egg mixture, alternating with the orange juice mixture, beginning and ending with the flour. Stir just until combined.
  6. Scrape batter into prepared cake pans. Bake for 35-40 minutes or until the tops spring back and a tester comes out with just a few crumbs attached.
  7. Let cool slightly before removing from pan.

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Mocha Molasses Cupcakes

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

 

Mocha Molasses Cupcakes have an intensely chocolate flavour with a subtle taste of coffee and the most gorgeous dark chocolate colour.

Mocha Molasses Cupcakes have an intensely chocolate flavour with a subtle taste of coffee.

Mid-February is a good time to have a party. Still in the thick of winter we can all use a festive day to change up the routine. I love that all you need to create a celebration is cook something special. It’s that easy.

When I was growing up, Valentine’s Day was always a family celebration. My mom would bake special treats to tuck in our lunch and then we’d have a special dessert with super. Even when we were away at university special treats would arrive in the mail or on the bus.

Mocha Molasses Cupcakes have an intensely chocolate flavour with a subtle taste of coffee and the most gorgeous dark chocolate colour.

This year cupcakes are on the dessert menu for February 14.

I bake a lot of cookies and the occasional cake but cupcakes are one treat that I hardly ever make so they’re extra special for my kids. I’ll put the two of them in charge of frosting them so dessert will be a bit of a self-serve course.

For the cupcakes pictured here I made the simplest frosting with a couple of tablespoons of soft butter, a tablespoon or so of milk and then icing sugar. I tinted the frosting with juice from frozen raspberries that I thawed. Juice from fresh raspberries would work too.  

raspberry collage

This mocha molasses cupcake recipe makes the most luscious batter with a silky texture and densely chocolate flavour. The cupcakes bake up into tender little cakes with a delicate crumb.

This is a slight adaptation of a snack cake recipe from the blog Always Order Dessert. The original recipe calls for Kahlua in place of 1/4 cup of the coffee.

Mocha Molasses Cupcake Recipe

Makes a dozen cupcakes

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/2 cup dark brown sugar
  • 2 tablespoons molasses
  • 1 large egg, room temperature
  • 1 1/4 cups strong black coffee, room temperature 
  • 1 1/2 cups flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • ½ tsp. salt

Instructions:

  1. Preheat oven to 350 F degrees. Prepare muffin tins.
  2. In a medium bowl beat the butter, sugar, molasses, and egg until fluffy. Whisk in the coffee.  
  3. In a large bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
  4. Beat in the wet ingredients and mix until well combined. 
  5. Spoon batter into prepared muffin cups 25-30 minutes, or until a tester inserted in the center comes out clean.

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Raspberry Peach Crisp is Gorgeous and Delicious

Servings: 6 serving(s)

Prep time: 25 minutes

Total time: 60 minutes

Cooking time: 35 minutes

Take me to the recipe

raspberry peach crisp

In August we gorge on peaches.

Basket after basket empties on our counter as we grab them two at a time to eat whole, the juice dripping down our arms. We slice them into yogurt and have now been enjoying them in juicy fruit crisps paired with raspberries.

They’re a lovely match, peaches and raspberries.

The colours are gorgeous together but the flavours are an even better match. They’re both aromatic, but in different ways and the bright flavour of the raspberries lifts that oh so peachy flavour just enough so that it doesn’t overwhelm. Then there’s the texture of barely-cooked peaches…Just so perfect.

Raspberry Peach Crisp

I never peel peaches. I can’t be bothered really and a gentle scrub under cold water gets rid of the fuzz. If you prefer your peaches peeled it’s fairly easy. Bring a pot of water to the boil, slice an “x” in the bottom of each whole peach and set them in the boiling water for about 30 seconds. Remove them directly into a bowl of ice water and then slip off the skins.

Raspberry Peach Crisp

This is an extra juicy fruit crisp and so flavourful that you needn’t serve anything with it. Plain vanilla ice cream would be good if you want a richer, sweeter dessert. A little whipped cream on the side, or fresh cream poured over, would be good too.

In case you’re wondering where molasses fits in here, molasses and peaches are a classic combo. Molasses is less sweet than sugar and adds a bit of tangy flavour.

Raspberry Peach Crisp leftovers are perfectly acceptable as breakfast, in our house anyway.

Raspberry Peach Crisp Recipe

Ingredients:

  • 6 peaches, gently scrubbed
  • 1 pint raspberries (about 2 cups)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. sugar
  • 1 cup flour
  • 1 cup rolled oats
  • ½ cup brown sugar
  • ½ cup butter

Instructions:

  1. Preheat oven to 375 F
  2. Cut peaches off the pit and slice into 8 wedges each. Toss in a bowl with raspberries, molasses and sugar.
  3. Spoon mixture into a baking dish.
  4. In another bowl combine the flour, oats and brown sugar. Cut in the butter.
  5. Sprinkle the mixture over the fruit and bake for 35 minutes or until bubbly.

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Swoon-Worthy Sticky Toffee Pudding

Servings: 14-16 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

Take me to the recipe

sticky toffee pudding with rich toffee sauce

A Valentine’s Day dessert to make you swoon.

This little cupcake-style sticky pudding can be deceiving.  Just when you think it’s looking very much like a regular cake with a lovely tender crumb you take a bite and go flying off to heaven. The texture is exquisite with the pureed dates and the flavour is incredible.

And that description comes before your douse the little puddings with warm toffee sauce.

sticky toffee pudding with rich toffee sauce

Really, you might as well start with dessert on an evening when you’re serving Sticky Toffee Pudding. It’s so satisfying that I can’t see a need to eat anything else afterwards.

This recipe makes more than a dozen little puddings so you’ll have some left over. Another option is to bake them in little bread tins and cut them in slabs before serving, which I have done to great effect.

sticky toffee pudding with rich toffee sauce

Perfect Sticky Toffee Pudding Recipe

Slightly adapted from Rock Recipes

Makes 14-16 muffin-sized puddings.

Ingredients

  • 8 ounces chopped pitted dried dates (15-20 pitted dates)
  • 1½ cups water
  • ⅓ cup butter
  • 1 cup firmly packed brown sugar
  • 2 tsp vanilla extract
  • 2 extra large eggs
  • 5 Tbsp Crosby’s Fancy Molasses
  • 1⅔ cups flour
  • 1½ tsp baking powder
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 350 F and grease and flour muffin tins.
  2. Add the dates and water to a small saucepan. Bring to the boil and simmer for two minutes.
  3. In a large bowl, cream butter brown sugar and vanilla.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the molasses and beat well.
  6. Sift together the flour and baking powder.
  7. Add the dry ingredients to the creamed mixture in three additions and mix until smooth.
  8. Puree the date mixture in a food processor or blender. Stir in the baking soda then add to the batter.
  9. Spoon batter into well-greased and floured muffin tins and bake for about 18 – 20 minutes at 350 F until the center is just firm.
  10. Let cool slightly before removing from tins. These have a delicate crumb so remove them carefully. (Don’t worry if the bottoms look a little messy. Once they’re coated in toffee sauce they’ll look lovely.)
  11. Serve warm with Toffee Sauce drizzled over. Or you can place them in an oven proof dish, pour over half of the sauce and warm at 350 for 15 minutes or so.

 Serve with Molasses Caramel Sauce

molasses caramel sauce

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10 Scrumptious Mother’s Day desserts because "Homemade" says it best

Take me to the recipe

Pecan pie squares
There are lots of ways to say “I love you” but I think that homemade says it best.
Taking the time and care to bake a special treat or prepare a special meal in honour of someone who makes your world go round is such a sincere gesture.
If you’re thinking what I’m thinking here are 10 sweet treats meant for the extra special people in your life.

 

10 Scrumptious Mother’s Day Desserts

Pecan Pie Squares have a deliciously rich and gooey centre and a buttery shortbread base. They’re like candy, only better.

Pecan pie squares

 

Dress up any cake in an instant when you drizzle it with this speedy  Coffee Toffee Sauce. Great for toffee lovers, and coffee lovers.

quick coffee toffee sauce

Continuing along with the coffee theme this Gingerbread Cake with Coffee and Chocolate is a cake for celebrating. It’s bursting with flavour and has just the right texture to keep it all grounded.

Gingerbread with coffee and chocolate

Silky Molasses Butter Tarts are just about the most decadent dessert we have. Rich with butter and baked in homemade pastry cups these tarts are meant for indulging.

 Silky molasses butter tarts

This Ginger Molasses Ice Cream is like a cool and creamy molasses candy kiss. Serve it on its own or alongside a simple white cake.

Rich and creamy ginger molasses ice cream

If you’re in search of Gluten Free options for your special dessert you’ll love this Gluten Free Chocolate Chip Cookie Pie. It’s everything that wonderful about a chewy chocolate chip cookie, only bigger. Serve it on it’s own or with a scoop of ice cream.

chocolate chip cookie pie is gluten-free

A crumb cake has an old fashioned sort of specialness to it. With a buttery crumb topping this Molasses Crumb Cake is special in a nostalgic kind of way.

Molasses Crumb Cake

This is another cake for coffee lovers. Made with good strong coffee this Espresso Molasses Cake can have a rich espresso flavour that pairs beautifully with molasses. Scale back on the strength of your coffee if you want a milder coffee flavour. You can bake this cake in a pretty bundt pan too.

Espresso molasses cake

This Soaked Ginger Cake is decadent beyond its appearance. It may seem like an old fashioned gingerbread with a simple brown sugar sauce –  and it is – except that it’s really infused with the buttery sauce. Served with more sauce on the side this can become an over-the-top dessert.

Soaked-ginger cake   

Chocolate and ginger – such a lovely flavour pairing, especially in this extra moist cake. Made with stout beer our Guinness Chocolate Gingerbread has a texture like no other. It needs nothing but a light sprinkling of icing sugar.

chocolate stout gingerbread cake

One more thing…

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10 Scrumptious Mother’s Day desserts because “Homemade” says it best

Take me to the recipe

Pecan pie squares
There are lots of ways to say “I love you” but I think that homemade says it best.

Taking the time and care to bake a special treat or prepare a special meal in honour of someone who makes your world go round is such a sincere gesture.

If you’re thinking what I’m thinking here are 10 sweet treats meant for the extra special people in your life.

 

10 Scrumptious Mother’s Day Desserts

Pecan Pie Squares have a deliciously rich and gooey centre and a buttery shortbread base. They’re like candy, only better.

Pecan pie squares

 

Dress up any cake in an instant when you drizzle it with this speedy  Coffee Toffee Sauce. Great for toffee lovers, and coffee lovers.

quick coffee toffee sauce

Continuing along with the coffee theme this Gingerbread Cake with Coffee and Chocolate is a cake for celebrating. It’s bursting with flavour and has just the right texture to keep it all grounded.

Gingerbread with coffee and chocolate

Silky Molasses Butter Tarts are just about the most decadent dessert we have. Rich with butter and baked in homemade pastry cups these tarts are meant for indulging.

 Silky molasses butter tarts

This Ginger Molasses Ice Cream is like a cool and creamy molasses candy kiss. Serve it on its own or alongside a simple white cake.

Rich and creamy ginger molasses ice cream

If you’re in search of Gluten Free options for your special dessert you’ll love this Gluten Free Chocolate Chip Cookie Pie. It’s everything that wonderful about a chewy chocolate chip cookie, only bigger. Serve it on it’s own or with a scoop of ice cream.

chocolate chip cookie pie is gluten-free

A crumb cake has an old fashioned sort of specialness to it. With a buttery crumb topping this Molasses Crumb Cake is special in a nostalgic kind of way.

Molasses Crumb Cake

This is another cake for coffee lovers. Made with good strong coffee this Espresso Molasses Cake can have a rich espresso flavour that pairs beautifully with molasses. Scale back on the strength of your coffee if you want a milder coffee flavour. You can bake this cake in a pretty bundt pan too.

Espresso molasses cake

This Soaked Ginger Cake is decadent beyond its appearance. It may seem like an old fashioned gingerbread with a simple brown sugar sauce –  and it is – except that it’s really infused with the buttery sauce. Served with more sauce on the side this can become an over-the-top dessert.

Soaked-ginger cake   

Chocolate and ginger – such a lovely flavour pairing, especially in this extra moist cake. Made with stout beer our Guinness Chocolate Gingerbread has a texture like no other. It needs nothing but a light sprinkling of icing sugar.

chocolate stout gingerbread cake

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.


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Five minute chocolate sauce

Take me to the recipe

fudgy five minute chocolate sauce

I was thinking this morning that I didn’t have the greatest weekend. I was thinking of all the things we didn’t get to do and feeling a little sad that my husband unexpectedly had to work all weekend. So no family hike, no car so no movie with the kids and no eggs so no baking cookies.

But then I thought, “Wait!”

What was I thinking? I have nothing to complain about. Nothing. It was sunny. We played outside. The street is now filled with chalk castles. There is a new bike ramp off the deck. Last night we crawled into freshly made beds, under sheets that that had blown dry in the sun and smelled like spring. My daughter lost a tooth and the Tooth Fairy made a credible recovery when the toonie (initially) couldn’t be found. I made it to book club any way.

Today I saw this Facebook post: 15 Powerful Things Happy People Do Differently

It’s a matter of perspective…

No eggs, no cookies, which led me to this:

Five-minute chocolate sauce

  • 1 cup whipping cream
  • 8 oz dark chocolate, broken into pieces
  • ½ cup Crosby’s Fancy Molasses
  1. In a heavy bottomed pot, over medium heat, combine the cream and chocolate.
  2. Bring to a gentle simmer and stir until the chocolate has melted.
  3. Remove from heat and stir in the molasses.
  4. Stir well, cool and refrigerate.

This recipe works well with half chocolate chips and half unsweetened chocolate too.

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