Healthier Carrot Cake Recipe for a Crowd

Servings: 15-20 serving(s)

Prep time: 20 minutes

Total time: 1 hours 10 minutes

Cooking time: 50 minutes

Take me to the recipe

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

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.

10 Easy Appetizers for New Year’s Eve

Take me to the recipe

10 easy appetizers

My go-to recipes for easy entertaining…

Whether you’re hosting a crowd at your house this year, or heading off to a potluck-style celebration, having a stash of easy and delicious appetizer recipes can only add to the fun. And if you’re making a meal of nibbles you want food that will fill you up in a satisfying kind of way (something no amount of cheese and crackers will ever do).

Of course, balance and variety are essential to any good party spread. Round out your selection of dips and crudités with a few of these 10 easy appetizers for your New Year’s Eve celebration. They just might become your go-to recipes for easy entertaining…

Most of the recipes below are adaptable, making it easy to substitute chicken, beef or pork for the salmon or shrimp. 

Wishing you a New Year filled with happiness and many good times around the table. 

10 Easy Appetizers for New Year’s Eve

Meatballs are my kids’ all-time favourite party treat. This recipe for molasses meatballs is extra easy because you can start with store-bought meatballs and dress them up with this flavourful sauce.

Tip: Try this recipe with ground turkey

molasses meatballs in a flavourful molasses sauce.

 

Another favourite with my kids, the delicious marinade for these ginger chicken kabobs can also be used for pork or tofu.

Tip: The peanut dipping sauce that goes with this recipe is great for vegetables too.

ginger chicken kabobs

Shrimp is one of the simplest foods to eat with your fingers. This spicy shrimp recipe with its avocado dipping sauce tastes fresh and original.

spicy shrimp recipe

Rum, ginger, lime and molasses make up the tasty marinade for this simple molasses shrimp appetizer.

Molasses Shrimp

An old family favourite in our house this recipe for Cajun shrimp is perfectly adaptable to the New Year’s party buffet as an easy finger food.

Tip: This marinade can be used with chicken (cut into cubes or strips) and even cauliflower. 

Cajun shrimp

Sesame oil is the secret ingredient in this marinade for molasses soy glazed scallops

molasses glazed scallops

Another family supper staple, teriyaki salmon is easily adapted into party food that is extra easy to eat because it’s served on a stick.

Tip: Marinade can be used for other meats and tofu.

Teriyaki salmon

This spice roasted cauliflower recipe was inspired by a cauliflower appetizer recipe I found in a Food & Wine magazine years ago. Cook until crisp-tender for easier eating with your fingers.

sweet and spicy roasted cauliflower

The marinade for these molasses salmon skewers features crushed coriander seeds for a bright flavour.

Tip: Try this marinade with thinly sliced beef.

Molasses salmon

Spiced nuts are always a handy snack to have around. These maple molasses candied pecans satisfy the craving for sweet but offer a little more substance than candies and chocolate. Try the recipe with walnuts too.

Maple Molasses Candied Pecans are the perfect hostess gift and an easy snack for guests.

 

 

Gingerbread Pudding – a Christmas Dessert for Kids

Servings: 4 serving(s)

Prep time: 25 minutes

Total time: 85 minutes

Cooking time: 60 minutes

Take me to the recipe

Gingerbread Pudding is a great treat. It's easy to make, has a lovely creamy texture, and isn’t overly sweet. Best served with crispy cookies.

Gingerbread Pudding is a quick and easy Christmas Dessert for Kids.

I love the energy level in the house during these final few days before Christmas. My kids are so wound up that I just stand back and watch their shenanigans, thrilled with the fact that they still get so excited.

Gingerbread Pudding is a great treat. It's easy to make, has a lovely creamy texture, and isn’t overly sweet. Best served with crispy cookies.

An easy last-minute dessert.

There is much cooking left to be done between now and Sunday, for everyone I’m sure. If you’re still in search of a kid-friendly dessert for your holiday celebrations this Gingerbread Pudding is a great treat. It’s easy to make, has a lovely creamy texture, and isn’t overly sweet. Best served with crispy cookies, like these Molasses Almond Tuiles.

This is the perfect recipe to make along with Chewy Coconut Macaroons. The pudding recipe calls for four egg yolks, and the macaroons use up the four egg whites you’ll have leftover.

The recipe is from the December 2016 Canadian Living magazine, always a great source of delicious and well-tested recipes. This pudding is the custard filling for the Chocolate Gingerbread Cream Pie

Gingerbread Pudding Recipe

Serves 4

Ingredients

  • 4 egg yolks
  • 2 cups milk
  • 1/3 cup sugar
  • 1/3 cup cornstarch
  • 2 tsp. Crosby’s Fancy Molasses
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • Pinch of nutmeg
  • Pinch of cloves
  • 1 tsp. vanilla
  • ¼ cup whipping cream

Instructions

  1. In a heavy saucepan, whisk the egg yolks with ½ cup of the milk, sugar, cornstarch, molasses and spices.
  2. In another pot, heat remaining 1 ½ cups of milk over medium just until bubbles start to form around the edges. Slowly whisk into egg yolk mixture and cook over medium heat, whisking constantly, for 3-4 minutes (until thick enough to mound on a spoon).
  3. Strain through a fine mesh strainer into a bowl. Stir in vanilla and place plastic wrap directly on the surface of the pudding. Refrigerate until chilled.
  4. When ready to serve, whip ¼ cup of whipping cream to stiff peaks and gently fold into pudding.
  5. Serve sprinkled with cinnamon.

 

 

Maple Molasses Candied Pecans

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

Maple Molasses Candied Pecans are the perfect hostess gift and an easy snack for guests.

Maple Molasses Candied Pecans are the perfect hostess gift or an easy snack for guests.

When you want a good nibble in a hurry, candied nuts are always a great option. They’re quick to mix up, don’t take long to bake and are so yummy.

When I was growing up we’d have a big bowl of whole nuts in the living room. It was an old fashioned sort of holiday treat that you could leave out all through December. As kids we preferred bowls of ribbon candy or barley toys but once in a while we’d sit down beside the bowl and start the slow process of snacking.

  • Maple Molasses Candied Pecans are the perfect hostess gift and an easy snack for guests.
    Maple Molasses Candied Pecans are the perfect hostess gift or an easy snack for guests.

 

You have likely noticed that the tradition continues and you can still find mesh bags of mixed nuts in the produce section of the grocery store. In this world where so much is processed and prepackaged it’s comforting to see something as simple as whole nuts are still available.

 

We have other recipes for candied nuts on this website but I have to say Maple Molasses Candied Pecans are the easiest. Pecans toast up quickly and evenly, and the whole batch is ready in under 30 minutes. Feel free to change up the spices. The recipe is adapted ever so slightly from the lovely blog The Cafe Sucre Farine.

You might also like our Gingerbread Spiced Almonds and Five-Spice Candied Nuts.

Maple Molasses Candied Pecan Recipe

Ingredients:

  • 2 Tbsp pure maple syrup
  • 3 Tbsp Crosby’s Fancy Molasses
  • 1 Tbsp olive oil
  • ½ tsp cinnamon
  • Pinch of cayenne (optional)
  • ½ tsp kosher salt
  • 2 cups pecans (raw)

Instructions:

  1. Preheat oven to 325˚F. Line a cookie sheet with parchment paper. Have a second sheet of parchment nearby.
  2. Combine all ingredients except pecans in a medium pot. Stir to combine then stir in pecans.
  3. Warm over medium heat until mixture is very runny (don’t boil) for about two minutes, stirring constantly.
  4. Pour mixture onto prepared pan and spread into a single layer.
  5. Bake for 10 minutes. Remove from oven and stir well then spread out again to a single layer. Bake until deep golden brown, about 8-12 minutes more. Watch carefully so they don’t overcook.
  6. Remove from oven, stir again and then spread on the reserved sheet of parchment to cool. (Moving the pecans to a clean sheet of parchment will keep them looking tidy.)

 

One-Bowl Gingerbread Cake for a Crowd

Servings: 18-20 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

Take me to the recipe

one-bowl gingerbread cake for a crowd: Beautifully spiced and with a texture that is just dense enough

Gingerbread is best shared with friends. A one-bowl gingerbread recipe that makes a good sized cake is the easiest way to have more to go around.

There’s nothing better than a dessert recipe that can feed a crowd. Not every recipe doubles well and sometimes making two of something is more effort than you have time for. That’s where a big-batch cake comes in handy. One bowl. On pan. One less thing to prep for a gathering.

  • gingerbread for a crowd: Beautifully spiced and with a texture that is just dense enough
    Gingerbread is best shared with friends. A one-bowl gingerbread recipe that makes a good sized cake is the easiest way to have more to go around.

 

 

A family favourite recipe…

I was given this recipe last month for a fundraiser that I was helping out with. It’s a family favourite of a woman I volunteer with, and she passed it out to 10 of us to bake for dessert for the fundraiser.

We had to deliver it sliced which meant I was able to taste a little sliver.

One-Bowl Gingerbread Cake for a Crowd has everything you love about a classic gingerbread. Beautifully spiced and with a texture that is just dense enough, this is the cake you want to make for your Christmas (or any other festive) gathering. Make it ahead if you have time since it only gets better with age. Serve it warm with cinnamon whipped cream or our Quick Coffee Toffee Sauce or Toasted Pecan Caramel Sauce.

 

Hard to believe, but in all my years of making gingerbread this is the first classic GB recipe I have ever made that calls for a 9”x 13” pan. This recipe can serve up to 20.

One-Bowl Gingerbread Cake for a Crowd Recipe

Ingredients:

  • 2 ½ cups flour
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup Crosby’s Fancy Molasses
  • 1 cup boiling water

Instructions:

  1. Preheat oven to 350 F and grease a 9” x 13” pan or line it with parchment paper.
  2. In a large bowl beat butter with sugar. Beat in eggs then molasses. Beat in water.
  3. Sprinkle over the flour, spices, baking soda and salt and beat until smooth.
  4. Pour into prepared pan and bake until a tester comes out with just a few moist crumbs attached, about 45 minutes to an hour.

Serve with cinnamon whipped cream.

 

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 and featured recipes. Here’s the link to our monthly email sign-up form.

Gingerbread Whoopie Pies a Double-Decker Delight

Servings: 20 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

Mmm, Gingerbread Whoopie Pies. Soft, cake-like cookies sandwiched with fluffy frosting turns a simple cookie into a true treat.

Gingerbread Whoopie Pies: soft, cake-like cookies sandwiched with fluffy frosting. An easy way to turn a simple cookie into a true treat.

For many years my brother and his wife lived just around the corner from a bakery devoted entirely to whoopie pies. There were classic chocolate whoopie pies, peanut butter whoopie pies, vanilla whoopie pies and mini chocolate-dipped whoopie pies called whoop-de-dos’s. You could even special order a giant whoopie pie to serve as a birthday cake.

I don’t recall of they served gingerbread whoopie pies but suffice to say we enjoyed our fair share of the other varieties of whoopie pies on visits to their place.

Gingerbread Whoopie Pies: soft, cake-like cookies sandwiched with fluffy frosting. An easy way to turn a simple cookie into a true treat.

Whoopie pies will always delight!

There is something extra special about soft, cake-like cookies sandwiched with fluffy frosting. It turns a simple cookie into a true treat.

This recipe is from Bite Me Bakery in Toronto. Dayna, the “sweet entrepreneur” at the Bakery, baked these whoopie pies for a coffee break treat at a recent conference I attended. Dayna sandwiched them with cream cheese frosting but since I don’t often have cream cheese on hand I use a simple icing for my version.

Gingerbread Whoopie Pies: soft, cake-like cookies sandwiched with fluffy frosting. An easy way to turn a simple cookie into a true treat.

Gingerbread Whoopie Pies Recipe

Ingredients:

  • 3 cups flour, spooned in
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sugar, for rolling (optional)

Instructions:

  1. In a medium bowl whisk flour, ginger, cinnamon, nutmeg, baking soda, and salt
  2. In a large bowl beat butter and brown sugar until light and fluffy.  Add molasses, egg, and vanilla – beat until well combined. Gradually add the flour mixture until well combined.  Cover in plastic wrap and refrigerate for 4 hours – or ideally, overnight.
  3. Preheat oven to 350 F.  Scoop the dough into 1 1/2-inch balls and roll in granulated sugar.  Place 2 inches apart on parchment baking sheets.
  4. Bake 12-14 minutes or until set.
  5. Cool before sandwiching with frosting.

Simple Butter Frosting:

  • ¼ cup butter, softened
  • 1 ½ cups icing sugar, sifted
  • ½ to 1 Tbsp. milk or cream
  • 1 tsp. vanilla
  1. Beat the butter with half a cup of the icing sugar.
  2. Stir in ½ Tbsp. of the cream and the vanilla.
  3. Add remaining icing sugar and beat until smooth, adding additional milk if required.

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

Maple Molasses Caramel Corn

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

Take me to the recipe

Maple Molasses Caramel Corn is made with molasses and real maple syrup. It's sweet, crispy and so easy to make. Recipe is nut-free and uses no corn syrup.

Maple Molasses Caramel Corn is almost too easy to make.

Did you grow up eating Cracker Jack? We have a dear family friend who always tucked a box of Cracker Jack into little gift bags for me. It was a special treat because we never had it at home and it wasn’t something that I bought myself. Even the way it was (and still is) packaged made caramel corn special, since nothing else on the shelf is packaged in a similar way. And of course each box had a little surprise hidden inside.

Maple Molasses Caramel Corn is made with molasses and real maple syrup. It's sweet, crispy and so easy to make. Recipe is nut-free and uses no corn syrup.

It’s the crispy texture of caramel corn that I love. That thin, crackly coating of caramel on perfectly crisp popcorn is irresistible.

I’m not fond of corn syrup so this version of caramel corn caught my eye. I adapted the recipe ever so slightly from the cookbook, Real Sweet, by Shauna Sever.

51OluOpwkLL._SX378_BO1,204,203,200_

This is a nut-free version of caramel corn – just the way I like it.

Maple Molasses Caramel Corn is best eaten on the same day that it’s made.

 

Maple Molasses Caramel Corn Recipe

Ingredients:

  • 8 cups popped popping corn (about 1/3 – 1/2 cup of kernels)
  • 6 Tbsp real maple syrup
  • 2 Tbsp Crosby’s Fancy Molasses
  • ½ cup light brown sugar
  • ¼ cup water
  • ¼ tsp salt
  • ½ tsp vanilla
  • ¼ tsp baking soda
  • 3 Tbsp butter

Instructions:

  1. Preheat oven to 250 F
  2. Place popped popcorn in a very large pot or mixing bowl.
  3. In a heavy pot stir together the maple syrup, molasses, sugar, water and salt. Bring to a boil over high heat and cook, stirring from time to time, until the temperature reaches 250 F. Remove from heat and stir in the vanilla (it will sputter), baking soda and butter.
  4. Pour over the bowl of popped popcorn and mix gently with a rubber spatula (you don’t want to crush the popcorn). When popcorn is well coated, scrape onto a large parchment-lined sided baking sheet.
  5. Spread in an even layer and bake at 250 F for 45 minutes, stirring every 15 minutes or so.
  6. Cool before eating.

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

Sticky Upside Down Apple Gingerbread Cake

Servings: 8 serving(s)

Prep time: 20 minutes

Total time: 95 minutes

Cooking time: 75 minutes

Take me to the recipe

Sticky Upside Down Apple Gingerbread is a rich and very moist cake with beautifully balanced spicing. Serve on its own - no frosting or ice cream necessary.

Sticky Upside Down Apple Gingerbread is a rich and very moist cake with beautifully balanced spicing. Serve on its own – no frosting or ice cream necessary.

My mom has been baking this Upside Down Apple Gingerbread for years.  It’s a recipe she clipped out of a magazine sometime in the late 1960’s. The recipe was so popular that it made its way into her giant handwritten cookbook.

 

Sometimes old recipes are the best.

I rediscovered the recipe the other day when I was flipping through an old stack of handwritten recipe cards from my university days. The cake caught my eye because I have been buying bushels of apples at our local farmers market and all things apple were top of mind.

  • Pain d’épices renversé aux pommes
    Sticky Upside Down Apple Gingerbread is a rich and very moist cake with beautifully balanced spicing. Serve on its own – no frosting or ice cream necessary.

 

Sticky Upside Down Apple Gingerbread is a rich and very moist cake that needs no accompaniment. If you can’t resist serving something alongside, choose whipped cream or crème fraiche.  (Anything sweeter might be over the top.)

It is especially good served warm.

 

I lined my pan with parchment paper because I was paranoid about the cake sticking. It worked but the apples didn’t caramelize like they would have against the bottom of a metal pan so next time I’ll skip the parchment paper like I did with this recipe for Rhubarb Upside Down Cake.

Sticky Upside Down Apple Gingerbread Recipe

Ingredients:

For the topping (which begins as the bottom):

  • 4 apples, peeled, cored and cut into 8 wedges each
  • 1 Tbsp. + 1 tsp. butter
  • 2/3 cup light brown sugar

For the cake:

  • 2 1/3 cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ tsp ginger
  • 1 ¼ tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 2 eggs, beaten
  • 1/2 cup light brown sugar
  • ¾ cup Crosby’s Fancy Molasses
  • ¾ cup melted butter
  • 1 cup boiling water

Instructions:

  1. Preheat the oven to 325 F
  2. Put the 1 Tbsp. and 1 tsp. of butter in a high-sided  9” pan and place it in the oven for a few minutes, until the butter melts. Remove it from the oven and use a pastry brush to coat the sides of the pan with the butter. Sprinkle the 2/3 cup of brown sugar over the melted butter in the bottom of the pan. Place the sliced apples on the sugar in a circular pattern.
  3. In a medium bowl whisk the flour with the baking soda, baking powder and spices.
  4. In a large bowl whisk the eggs with the ½ cup brown sugar. Whisk in the molasses and ¾ cup melted butter. Stir in the flour mixture. Add boiling water last and beat well.
  5. Pour into prepared pan.
  6. Bake at 325 F for 60-75 minutes, until the middle is set. (The variety and freshness of your apples will affect cooking time.)

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

Molasses Pull Taffy Recipe from The Amazing Race Canada

Servings: many serving(s)

Prep time: 30 minutes

Total time: 45 minutes

Cooking time: 15 minutes

Take me to the recipe

Molasses pull taffy recipe is easy to follow and great fun to make with kids.

This molasses pull taffy recipe is easy to follow and great fun to make with kids. (Or Amazing Race Canada teams.)

Who doesn’t love an old fashioned taffy pull?

When I was little, making this molasses pull taffy recipe was great fun. Slathering our hands with butter and pulling great gobs of soft taffy into glossy brittle strands was just about the ultimate in kitchen fun.

 

But then there’s competitive taffy pulling…

Amazing Race Canada takes the Molasses Pull Taffy Challenge:

 

An old fashioned taffy pull became a competitive sport last spring when The Amazing Race Canada teams visited our plant in Saint John during filming for the show’s fourth season.

Teams were challenged to make a triple batch of this old Crosby’s molasses pull taffy recipe:

Molasses Pull Taffy Recipe from The Amazing Race Canada

Cooking under pressure is stressful. All four teams arrived at our plant for the sticky challenge – a four-way cook-off — in a race to be the first to complete the task.

  • This molasses pull taffy recipe is easy to follow and great fun to make with kids. (Or Amazing Race Canada teams

 

“A watched pot never boils”, so the saying goes…

In a race where time is everything, waiting for the taffy mixture to come to temperature was more than a little painful (even for those of us who were spectators). And waiting for it to cool enough to handle…

 

In the end all four teams met the challenge and raced off to St. Andrews for the next leg of the competition.

Now is your chance to compete…

Molasses Pull Taffy Recipe

Ingredients:

  • ½ cup Crosby’s Fancy Molasses
  • 1 ½ cups sugar
  • 1 ½ Tbsp. vinegar
  • ½ cup water
  • ¼ tsp. cream of tartar
  • ¼ cup butter
  • 1/8 tsp. baking soda

Instructions:

  1. In a heavy bottomed pot, combine molasses, sugar, vinegar and water. Bring to a boil and cook, stirring often, until mixture reaches 255 F (or when a small amount dropped in cold water turns hard).
  2. Remove from heat and add butter, cream of tartar and baking soda. Pour onto a buttered, sided cookie sheet.
  3. When cool enough to handle, pull pieces of taffy until light in color. (Butter hands before pulling).
  4. Twist and cut into 1” pieces. Wrap in parchment paper.

 

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Wholesome Lemon Poppy Seed Scones {Refined Sugar-Free}

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

Take me to the recipe

lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

A wholesome scone with no refined sugar.

If you thought muffins were easy to make wait until you try these lemon poppy seed scones. They’re quick to whip up and take hardly any time to bake. Enjoy them for breakfast with fresh jam or as an afternoon snack.

Scones are an easy way to make a slow summer morning feel a bit like a holiday.

You’ll have these scones in the oven in about 10 minutes and they’ll be cooling on the counter in under 20 minutes. Be sure to eat them while they’re still warm. Scones are always best on the day they’re made so eat up.

lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

Lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

Lemon poppy seed scones were our morning snack last weekend before we headed off to the Fundy Trail, a spectacular driving and hiking route along the Bay of Fundy in Southern New Brunswick.

Lemon Poppy Seed Scone Recipe

Adapted from the lovely blog Naturally Ella

Ingredients:

  • 2 1⁄4 cups flour (can use half whole wheat pastry flour)
  • 2 tsp. baking powder
  • 1⁄4 tsp. sea salt
  • 2 Tbsp. poppy seeds
  • 2 Tbsp. lemon zest (about 2 lemons)
  • 1⁄2 cup cold butter, cubed
  • 1 large egg
  • 3 Tbsp. lemon juice
  • 3 Tbsp. heavy cream or milk (plus more for brushing)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. maple syrup

Icing

  • 1⁄2 cup icing sugar
  • 1 Tbsp. milk
  • 1 tsp. lemon zest (optional)

Instructions:

  1. Preheat oven to 425 ̊F. Line a baking sheet with parchment paper.
  2. In a large bowl whisk flour, baking powder, salt, poppy seeds, and lemon zest. Cut in the butter until it’s  pea-sized.
  3. In a small bowl, whisk egg, heavy cream, lemon juice, molasses and maple syrup. Pour over the dry ingredients and stir until just combined.
  4. Scrape dough onto a floured surface, knead lightly until it just comes together then lightly pat into an 8” circle that’s an inch or so thick. Cut into 8 wedges.
  5. Set wedges to the prepared baking sheet about 2” apart.  Brush with heavy cream. Bake the scones until firm to the touch and golden, 18-20 minutes. Remove from the oven and transfer to a rack to cool.

To make the icing:

  1. Whisk icing sugar, milk and lemon zest in a bowl.
  2. While scones are still warm drizzle or spoon over the icing.

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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.

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Crunchy and Chewy Ginger Molasses Cookies

Servings: 30 cookies serving(s)

Prep time: 20 minutes

Total time: 45 minutes

Cooking time: 25 minutes

Take me to the recipe

Crunchy and Chewy Ginger Molasses Cookies

One cookie recipe made two ways…

You might find that this Crunchy and Chewy Ginger Molasses Cookies recipe looks awfully familiar. The butter-sugar-flour ratio is similar to a couple of other recipes on the site, but there are two main differences. The first is that this recipe calls for a full tablespoon of ginger. Don’t worry — the flavour is outstanding and not at all overpowering.

The second difference is that in this post I’m showing the difference between cookies made with butter and those made with shortening.

Crunchy and Chewy Ginger Molasses Cookies

This is an old recipe from my neighbour, Anne, given to her decades ago from an older woman who lived down the street. The recipe as I received it called for shortening, which I never have, so I made the cookies with butter.

Because the recipe was given to me along with a tin of the cookies I was able to see just how differently one recipe can bake up when you change the fat.

  • The shortening version has a very light texture, but they’re still crunch and chewy.
  • The butter version is crunchy and chewy too, but the texture isn’t light or crispy. They also aren’t as pretty so that’s why I rolled them in sugar.
  • As well, I made a half batch with a little ground flax mixed in since it never hurts to up the nutrition in a cookie.

However you choose to make these cookies, this is an outstanding recipe with great texture and lovely spicing. One of those classic recipes that never gets old.

If you’d like to compare this recipe to similar recipes on our site check our All-time Favourite Chewy Molasses Cookies and Molasses Crackle Cookies.

Crunchy & Chewy Ginger Molasses Cookie Recipe

(also known as Chuckie’s Cookies)

Makes 2-2 1/2 dozen cookies

Ingredients:

  • ¾ cup butter or shortening
  • 1 cup sugar
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 2 cups flour
  • 2 tsp. baking soda
  • 1 Tbsp. ginger
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 2 Tbsp. ground flax (optional)
  • ¼ cup sugar for rolling (optional)

Instructions:

  1. Preheat oven to 375 F
  2. Cream butter/shortening and sugar. Mix in egg and molasses.
  3. In a separate bowl combine remaining ingredients then stir into butter mixture.
  4. Drop by spoonful onto a parchment-lined baking sheet. (Don’t flatten). Roll in sugar first, if you like.
  5. Bake for 11-12 minutes.

 

Easy Hot Water Gingerbread with Lemon Curd

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

Take me to the recipe

Easy hot water gingerbread is quick to mix up and makes a great snack cake. Or you can dress it up with lemon curd.

An old fashioned gingerbread for spring.

This easy hot water gingerbread is about the simplest cake recipe out there. It’s practically as fool proof as a cake mix. You toss into a bowl everything but the flour and water. Then mix. Next, add the water. Then mix. And finally, add the flour.

Its a method that’s exactly what your junior high home-ec teacher taught you not to do but it works and the result is a beautifully-textured gingerbread.

Easy hot water gingerbread is quick to mix up and makes a great snack cake. Or you can dress it up with lemon curd.

This kind of old fashioned gingerbread is comfort food for me. Something about the flavour of ginger, the moist texture of the cake and the smell of the cake baking makes me feel just a little bit warmer on a damp spring day.

This easy hot water gingerbread can be a true snacking cake – a bit like a muffin, only sweeter. If you want to dress it up, just sprinkle with a dusting of icing sugar.

Easy hot water gingerbread is quick to mix up and makes a great snack cake. Or you can dress it up with lemon curd.

Lemon sauce or lemon curd is an old fashioned accompaniment to gingerbread, something that my grandmother always served with this spiced cake. It helps gingerbread transition from winter to spring.  Below the gingerbread recipe you’ll find a link to my go-to recipe for lemon curd. It’s very easy (my daughter has been making it since she was 9) and is very tart.

Easy hot water gingerbread is quick to mix up and makes a great snack cake. Or you can dress it up with lemon curd.

This recipe for easy hot water gingerbread came from the Nova Scotia publication, Saltscapes magazine

Easy Hot Water Gingerbread Recipe

Ingredients:

  • 1 egg
  • 1/2 cup white sugar
  • 1/2 cup butter, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1 cup hot water or hot tea
  • 2 1/2 cups flour

Optional:
Icing sugar for sprinkling
Whipped cream
Lemon curd

Instructions:

  1. Grease and flour a 9” high-sided cake pan (round or square) or line it with parchment paper.
  2. In a large bowl, combine egg, sugar, butter, molasses, salt, baking soda and ginger.
  3. When thoroughly blended, add hot water; stir, then add flour.
  4. Pour into prepared pan. Bake at 350°F for 45 minutes, or until a toothpick inserted in the centre comes out clean.
  5. When cool, sprinkle with icing sugar if you like. Serve with whipped cream and/or lemon curd.

 

Dark Chocolate Banana Bread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

Take me to the recipe

Dark chocolate banana bread is mildly sweet with a very fine crumb and subtle banana flavour. Extra chocolaty with a whole cup of cocoa powder and half a cup of dark chocolate chips.

Dark chocolate banana bread is mildly sweet with a very fine crumb and subtle banana flavour. It’s extra chocolaty with a whole cup of cocoa powder and half a cup of dark chocolate chips.

We have all found ourselves in this position…

So many bananas, so little time. Whether they’re over ripe on the counter or over ripe and a great deal at the grocery store, I’m sure we have all found ourselves with bananas that are just perfect for cooking. So we whip up a batch of banana muffins or bake a loaf of banana bread.

Dark chocolate banana bread is mildly sweet with a very fine crumb and subtle banana flavour. Extra chocolaty with a whole cup of cocoa powder and half a cup of dark chocolate chips.

This is not your mother’s banana bread.

With it’s intense chocolate flavour and fine crumb, chocolate banana bread is more of a sophisticated loaf than a traditional banana bread. It goes beautifully alongside a cup of coffee and isn’t too sweet either so you really could justify eating a slice with breakfast. Chocolate banana bread needs nothing on it, not even butter, (although it does taste nice with a little peanut butter.)

You can make one giant loaf or split it between two medium-sized loaf pans. It takes a good long time to bake so choose your pans according to how long you’re willing to wait to eat it.

Dark Chocolate Banana Bread Recipe

An adaptation of a popular Dorie Greenspan recipe
Makes one very large 9-inch loaf or two smaller pans

Ingredients:

  • 2 cups flour, spooned in
  • 1 cup unsweetened cocoa powder, sifted
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 3/4 cup milk
  • 1/2 cup chocolate chips

Instructions:

  1. Preheat the oven to 350 F and line a 9×5-inch loaf pan with parchment paper.*
  2. In a medium bowl, whisk the flour, sifted cocoa, baking powder, baking soda & salt. 
  3. In a large bowl cream the butter with sugar until fluffy. Beat in the molasses then the eggs, one at a time. Beat in the mashed bananas.
  4. Using a wooden spoon or rubber spatula, add the dry ingredients in 3 additions, mixing gently until almost incorporated. Stir in the milk then fold in chocolate chips.
  5. Scrape the batter into prepared pan.
  6. Set an insulated cookie sheet in the oven and place the banana bread pan on the cookie sheet.
  7. Bake for 30 minutes then cover the bread loosely with a piece of foil.
  8. Bake for another 45-60 minutes (total baking time is between 75 minutes to 1 ½ hours), or until a wooden skewer into the center comes out almost clean.
  9. Transfer the pan to a rack and cool for at least 20 minutes before pulling it out of the pan, parchment paper and all.
  10. Let cool completely before slicing.

 Store in an airtight tin up to three days.

*If you divide the batter between two pans adjust the baking time accordingly. (You might want to start checking the breads at about 40 minutes).

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Molasses Pound Cake with a Doughnut Glaze

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 90 minutes

Cooking time: 70 minutes

Take me to the recipe

Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

I have always loved the texture of pound cake. Even when I was very little I knew exactly the difference between a pound cake and other cakes. And even though my mom baked all the time, occasionally my dad would arrive home with one of those block-shaped grocery store pound cakes and we’d all devour it in one sitting.

Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

The wonder of a pound cake, aside from the buttery flavour and dense crumb, is that it cuts so beautifully. This recipe makes a good-sized cake that can feed a crowd. Slice the pieces as thin as you’d like and nary a crumb will fall. That’s not to say this pound cake is tough — it has a gorgeous texture. The glaze, reminiscent of a doughnut glaze, is all this rich cake needs as a topper.

Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

The recipe is adapted from a maple cake recipe in the newish cookbook published by Barry Parsons of the excellent East Coast blog, Rock Recipes.

Molasses Pound Cake with a Doughnut-Style Glaze Recipe

Serves 12 or more*

Ingredients:

  • 1 ½ cups butter, room temperature
  • 1 cup sugar
  • ¾ cup brown sugar
  • 3 eggs, room temperature
  • 1 Tbsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups pastry flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ cup evaporated milk
  • ¼ cup Crosby’s Fancy Molasses

Glaze

  • 2 Tbsp. melted butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. evaporated milk
  • 1 cup icing sugar, sifted

Instructions:

  1. Preheat oven to 350 F and grease and flour a 10 cup tube or bundt pan.
  2. In a medium bowl, whisk flours, baking powder and soda.
  3. In a small bowl whisk the milk and molasses.
  4. In a large bowl, cream butter with white and brown sugars. Beat in eggs, one at a time. Beat in the vanilla. Stir the dry ingredients into the creamed mixture in three additions, alternating with the milk, beginning and ending with the dry.
  5. Spoon batter into prepared pan and bake for about an hour, until the top springs back when lightly touched and the cake is beginning to pull away from the side of the pan.
  6. Cool in pan for about 10 minutes then remove from pan and set to cool. When cooled, drizzle over the glaze.

*The recipe can be baked in 2 loaf pans

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

 

Caramel-Stuffed Chocolate Molasses Crinkle Cookies

Servings: 20 cookies serving(s)

Prep time: 80 minutes

Total time: 105 minutes

Cooking time: 25 minutes

Take me to the recipe

 

Caramel-Stuffed Chocolate Molasses Crinkle Cookies

These crinkle cookies were intended to be special Valentine’s Day cookies for my kids, only they didn’t last until Valentine’s Day. In fact, they barely lasted one day.

The recipe is a variation on my favourite chocolate molasses crinkle cookie made a little more decadent with the addition of a Rolo candy, which happens to be one of my kids’ favourite treats. (Both of my children inherited the caramel-lovers gene from me, handed down from my mom.)

I stumbled across the recipe in the December 2015 issue of Canadian House & Home Magazine. I didn’t quite get to them over Christmas so I tucked the recipe in my Valentine’s Day folder.

Caramel-Stuffed Chocolate Molasses Crinkle Cookies

You can bake the cookies with the Rolos stuffed inside, or placed on top, or do a bit of both. Tucked inside the caramels are like a hidden treat, a throwback to the days when we used to have wax paper wrapped coins in our birthday cakes.

With the Rolos placed on top, the cookies look irresistible. The only drawback is that the cookies are then vulnerable to having the Rolos plucked off the top.

Caramel-Stuffed Chocolate Molasses Crinkle Cookies

 

Caramel-Stuffed Chocolate Molasses Crinkle Cookie Recipe

Makes about 20 cookies

Ingredients:

  • 1 ½ cups flour
  • 1 ½ tsp. ginger
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 Tbsp. cocoa powder
  • 1 tsp. baking soda
  • ½ cup butter, room temperature
  • 1 Tbsp. grated fresh ginger
  • 1/3 cup golden brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup dark chocolate chips or chopped dark chocolate
  • 20 Rolo candies
  • ¼ cup sugar (for rolling cookies in)

Instructions:

  1. Combine flour, spices, cocoa and baking soda in a bowl.
  2. In another bowl beat the butter and fresh ginger. Add the brown sugar and beat until well combined. Add the molasses and mix well.
  3. Stir the flour mixture into the butter mixture and combine well. Stir in the chocolate chips.
  4. Put the dough in the fridge for an hour (or overnight)

When you’re ready to bake your cookies, pre-heat the oven the 350 F…

Rolo in the middle method:

  1. Roll dough into 1 ½ inch balls, create a dent in the middle and push a Rolo into the dough. Reform the cookie around the Rolo and seal well and reshape the ball.
  2. Dip or roll in sugar and place on a parchment-lined cookie sheet, 2” apart.
  3. Bake 12-14 minutes, until the surface cracks. Let cool. 

Rolo on top method:

  1. Roll dough into 1 ½ inch balls, dip or roll in sugar and place on a parchment-lined cookie sheet, 2” apart.
  2. Bake 10 minutes, remove from the oven and make a dent in the middle of each cookie with a melon baller or teaspoon-sized measuring spoon. Sit a Rolo in the dent and return pan to oven for another 2-4 minutes to finish baking.

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.
Caramel-Stuffed Chocolate Molasses Crinkle Cookies

Fanny Farmer Sour Cream Gingerbread

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

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

You never have to worry about gingerbread going stale.

Leftover cake on the counter isn’t always a blessing. Sometimes you just don’t feel like eating it three days in a row. Unfrosted cakes can always be frozen but gingerbread offers a better solution — You can store it on the counter in a tin and a few days later it tastes even better. Gingerbread gets more and more sticky (which is part of its charm) and the flavour intensifies.

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

Gingerbread stores better than any other cake I have ever baked. It actually gets more moist as each day passes and the flavours develop beautifully. We nibbled away at this cake for a week. We served it with Pumpkin Molasses Caramel Sauce when we had guests over and then slathered leftovers with butter to nibble with tea.

This recipe makes a reasonably-sized 8″x8″ cake. You could also bake it in an 8″ round pan if you prefer to serve pretty wedges of cake.

Feel free to play with the spices. Go with the teaspoon of ginger or use a gingerbread spice blend like French Gingerbread Spices from Spicetrekkers. (This is a beautiful blend of ginger, cinnamon, mace, allspice & anise.)

French gingerbread spices

I love old cookbooks that actually have sections devoted to gingerbread. This recipe comes from the Fanny Farmer Cookbook (originally published in 1896 as The Boston Cooking School Cookbook). It’s a classic East Coast cookbook full of gingerbread recipes and other treats that never go out of fashion. The cookbook is also full of molasses. My copy is from the 1950s, a wedding gift to my mom and dad.

Fanny Farmer Sour Cream Gingerbread Recipe

Ingredients:

  • 2 eggs
  • ½ cup sour cream or Greek yogurt
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup brown sugar
  • 1 ½ cups flour (can use half whole wheat)
  • 1 tsp. baking soda
  • 1 tsp. ginger (or a blend of your favourite gingerbread spices)
  • ½ cup melted butter

Instructions:

  1. Preheat oven to 350 F.
  2. Grease and flour an 8”x8” baking pan or line it with parchment paper.
  3. Beat eggs well. Add sour cream, molasses and sugar.
  4. Whisk flour with baking soda and ginger and stir into the egg mixture. Add butter and beat well.
  5. Pour into prepared pan and bake for 30 minutes or until the top springs back when lightly pressed and the edges start to pull away from the sides of the pan.

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Pumpkin Molasses Caramel Sauce

Servings: 10 serving(s)

Prep time: 5 minutes

Total time: 20 minutes

Cooking time: 15 minutes

Take me to the recipe

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce.
This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.

I grew up eating a classic brown sugar sauce with my gingerbread, or sometimes a warm lemon sauce. The idea of a pumpkin sauce had never occurred to me until I was looking for ways to use up leftover pumpkin puree that I had stored in the freezer. Then I came across this recipe from Bakeaholic Mama blog.

I love how the pumpkin gives the sauce more substance and adds a rich colour. Poured over warm gingerbread it lends a pudding-like texture to dessert which is oh so comforting on a cool November day.

Take your gingerbread from snack cake to delectable dessert with a drizzle of Pumpkin Molasses Caramel Sauce. This rich and creamy, flavourful sauce tastes lightly of pumpkin, making it an ideal topping for gingerbread and other spiced desserts.
Use this sauce to dress up any dessert, pour it over ice cream, stir it into Greek yogurt or use it as a fruit dip. Drizzled over a spicy gingerbread will always be my favourite way to eat it but there are many ways to use it up. The sauce will last in the fridge for about two weeks.

Pumpkin Molasses Caramel Sauce Recipe

From Bakeaholic Mama

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon salt

Instructions:

  1. In a heavy bottomed saucepan over medium heat, warm the sugar then whisk in the molasses and butter.
  2. Bring to a gentle boil and cook, whisking constantly, until the sugar has dissolved.
  3. In another saucepan bring the cream to a simmer, remove from heat and whisk in the pumpkin puree.
  4. Whisk pumpkin mixture into the molasses mixture and bring to a simmer over medium heat. Continue cooking until mixture thickens and coats the back of a spoon (about 10 minutes).
  5. Store in a jar in the fridge. Reheat over medium before serving.

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Yankee Buns | Biscuit Style Cinnamon Buns

Servings: 10 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

Yankee Buns Biscuit Style Cinnamon BunsWho doesn’t have a weakness for cinnamon buns?

It’s a special day for me when molasses lovers share their family favourite recipes. It’s like being invited into their kitchen for a cup of tea. It also highlights what I think is the most wonderful thing about food – the sharing.

This recipe was given to me by Rona, who grew up in Saint John NB (the home of Crosby Molasses) but who has lived overseas for decades. She has never lost her love of molasses though and managed to keep a little stash of Crosby’s on hand to bake special treats for her family. So even though her sons grew up thousands of kilometers from the nearest grocery store that sells our molasses they were practically raised on it.

Yankee Buns Biscuit Style Cinnamon Buns

This is what Rona wrote to me the day she shared the recipe:

When I think back to when I was younger molasses was a must to have.  My mom and dad were from the north shore and molasses was used a lot.  I remember dad putting some on his plate when he had a roast dinner and he would mix it with what gravy was left, and then take a piece of bread and soak it up. He always had molasses cake or cookies in his lunch box to have with his tea.  After I moved to Norway almost 31 years ago my boys grew up with molasses as I would always take it back with me when I visited Saint John. They love it too. 

I am going to share a recipe with you Bridget that my mom had, and I make it a lot and everyone loves it.  Mom called them Yankee Buns.  This recipe is almost like tea biscuits and would love to share this with you.”

Yankee Buns Biscuit Style Cinnamon Buns

This is a lovely biscuit-style cinnamon bun that bakes in a sweet molasses sauce. The recipe makes just enough for your family to eat in one sitting.

Rona’s Mom’s Yankee Buns – Biscuit Style Cinnamon Bun Recipe

Makes 10-12 buns

Dough

  • 2 cups of flour, spooned in
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 4 tsp. baking powder
  • 5 Tbsp. butter (cold)
  • 2/3 cup milk (can add up to 2 Tbsp. more if dough seems too dry)

Filling

  • 1 Tbsp. soft butter
  • ¼ cup brown sugar
  • 1 tsp. cinnamon (optional)

Sauce

  • ¼ cup water
  • ¼ cup Crosby’s Fancy Molasses
  • 1 tsp. flour
  1. Combine dry ingredients and cut in butter. Pour over milk and stir to combine.
  2. Scrape onto a lightly floured surface and knead gently until dough comes together. (Try not to work the dough too much).
  3. Roll out to a rectangle about ½” thick.
  4. Spread with soft butter and sprinkle over the brown sugar and cinnamon (if using).
  5. Roll up and gently pinch seam.
  6. Cut into ½”-3/4” slices and place in a parchment-lined 9”x13” pan.
  7. Combine sauce ingredients and pour over the buns.
  8. Bake at 350 F for 20-25 minutes.

Best eaten warm.

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

No-Bake Salted Coconut Molasses Bars & More Recipe Contest Winners

Take me to the recipe

no bake salted coconut molasses barsThis is a day for winners.

With yesterday’s election, and today’s media and water cooler buzz, I thought it was a fitting time to announce three additional Canadian champs – the bar recipes that came out on top in our recipe contest with members of Food Bloggers of Canada. You can click through to each blogger’s website for the recipe.

The grand winner:

Coco-lassies: No-Bake Salted Coconut Molasses Bars

no-bake salted coconut bars with chocolate

Created by Margaret at Kitchen Frau blog

A favourite of those who can’t resist the chocolate-coconut combo. This is a treat that feels healthy and decadent at the same time and somehow manages to not taste too coconut-y (thanks to the tang of the molasses that balances the coconut.)
 

Second place, by barely a flake of coconut (one point behind the winner):

Molasses Carmelitas

Molasses Carmelitas 3

Created by Jenny of The Brunette Baker blog

For those who love to indulge in chocolate and creamy caramel. These bars are rich, over the top and irresistible. The texture is delightful – a little crumbly on top, soft caramel in the middle and lots of chocolate in every bite.

Third place:

Molasses & Ginger Chew Granola Bars

molasses-and-ginger-chew-granola-bars-01

Created by Sam of the blog It Doesn’t Taste Like Chicken

A deceptively simple bar that’s full of surprises. If you like a classic granola bar with a little oomph then this is the bar for you. Generous on the candied ginger this bar has a clean wholesome feel and the sort of texture that keeps you nibbling away until half the pan is gone.

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. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

All-Time Favourite Chewy Molasses Crinkle Cookies

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Take me to the recipe

This is my mom’s all-time favourite cookie. It has that perfect combination of crispy on the outside (in a buttery sort of way), and chewy on the inside.

Chewy Molasses crinkle cookies

This is my mom’s all-time favourite cookie. And for good reason. It has that perfect combination of crispy on the outside (in a buttery sort of way), and chewy on the inside.

The recipe is from my grandmother and is a cookie that my mom grew up eating. Of course Chewy Molasses Crinkle Cookies aren’t unique to my family. You’ll find this recipe in old cookbooks everywhere, including old Crosby’s cookbooks, and all over the Internet. You might even know the recipe as Elevator Lady cookies from the classic, I Hate to Cook Book, by Peg Bracken.

My grandmother’s original recipe called for the shortening (I use butter) to be melted first but I use softened butter instead since I prefer the resulting texture of the  finished cookie.

Like most molasses cookies these cookies keep well. They stay fresh in a tin on the counter for days and also freezes well. They’re also very versatile. You could sandwich them with frosting or turn them into the best ever s’mores (a great incentive to get my kids to go on a long hike.)

chewy molasses crinkle cookies

Chewy Molasses Crinkle Cookies

Ingredients

  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 cups + 2 Tbsp. flour (spooned in)
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • Sugar for dipping

Instructions 

  • Beat butter and sugar. Add egg then molasses.
  • In a separate bowl, whisk flour, baking soda, salt and spices.
  • Stir into butter mixture and mix until combined.
  • Form it into walnut-sized balls. Dip the tops in sugar and place them 2” apart on a parchment-lined cookie sheet.
  • Bake at 375 F for 8-10 minutes.

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.

 

Whole Wheat Gingerbread Cut Out Cookies

Servings: 3 dozen serving(s)

Prep time: 15 minutes

Total time: 25 minutes

Cooking time: 10 minutes

Take me to the recipe

A classic holiday cut-out cookie with a wholesome whole wheat twist. The perfect cookie for baking and decorating with kids.Whole wheat gingerbread cut out cookies

My mom has an amazing collection of cookie cutters, both old and new. Most are from long before I was born, some had been my grandmothers, and a few are newer designs that I bought her as gifts.

I always loved the cookie cutter drawer in our kitchen. I associated it with the best holidays of the year, since that’s the only time the cookie cutters came out.

My earliest baking memories are of making Christmas cut-out cookies that we’d then paint with tinted frosting and hang on the tree. We’d nibble away at them over Christmas and finish them off only when the tree came down. By then they were hard, a little stale, and in my memory, delicious.

Whole wheat gingerbread cut out cookies

The tradition has continued with my kids, although the cookies hardly last long enough to even be hung on the tree. Plus we have a big dog.

This gingerbread cookie recipe came with a moose-shaped cookie cutter I bought in Maine sometime in the early 1990’s. It was from the Purple Puma Cookie Company. Not sure if they’re still in the business of packaging cookie cutters with recipe cards and spice packets but I was a sucker for their designs.

The recipe didn’t include spices (because they came in a packet) so the spice blend is my own.

Whole Wheat Gingerbread Cut Out Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • ½ cup Crosby’s Fancy Molasses
  • 2 Tbsp lemon juice
  • 3 cups all-purpose flour, spooned in
  • 1 cup whole wheat flour*, spooned in
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • ½ tsp allspice
  • 1/4 tsp each, nutmeg, cloves

* This recipe lends itself well to stone ground flour which is more nutritious and flavourful.

Instructions:

  1. In a large bowl mix butter and sugar until creamy.
  2. Beat in egg and molasses.
  3. Add lemon juice.
  4. Sift together dry ingredients and gradually add to creamed mixture.
  5. When flour mixture is fully incorporated gather dough into a ball, cut in half and pat into two disks.
  6. Chill for one hour.

To bake:

  1. Preheat oven to 350 F.
  2. Roll dough on a lightly floured surface to ¼” thick and cut into shapes.
  3. Bake on a parchment lined baking sheet for 8-10 minutes or until golden around the edges.

Simple icing:

  • 2 Tbsp. soft butter
  • 1 cup icing sugar
  • 1-2 Tbsp. milk or cream
  • 1/2 tsp. vanilla

In a medium bowl mash the butter and add about half of the icing sugar. Mash them together for a bit then add 1 Tbsp. of milk and the vanilla. Mix well then add remaining icing sugar and more milk as needed. This icing should be a little runny for easy decorating.

 

Mix dough until blended well: 

Pat into two disks and chill:

I like to roll mine fairly thin (1/4 inch) so they hold their shape well.

To decorate, make a simple frosting of icing sugar and milk:

Start with 1 cup icing sugar and 1 Tbsp of milk. Mix well and add more icing sugar (or milk) as required to get a spreadable consistency.

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.