Four Favourite Zucchini Recipes: Breads, Muffins & Brownies

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Four favourite zucchini recipes: muffins, brownies, classic zucchini breads and double chocolate zucchini bread

Zucchini can be a bakers’s secret ingredient.

Mild in flavour and easy to shred, zucchini adds moisture and texture to many of my favourite summer baked goods. In these four favourite zucchini recipes you’ll see how this plentiful summer vegetable can help to make simple, wholesome baked goods extra satisfying and almost decadent.

I grow zucchini in my garden  but my harvest is rarely bountiful. But as you know, there are always people willing to share their zucchini harvest.

We have had a very dry summer in New Brunswick so the zucchinis aren’t overflowing at the markets yet, but they will be soon. I’m getting ready to stock up and get a few of these lunch box snacks in the freezer.

Two of these recipes are refined sugar-free, sweetened only with molasses and honey or maple syrup (see the recipes for zucchini muffins and double chocolate zucchini bread).

Four Favourite Zucchini Recipes:

Double Chocolate Zucchini Brownies

Healthy Zucchini Brownies, fudgy brownies, filled with zucchini, flax and chocolate chips.

Zucchini gives these moist and decadent brownies a healthy twist. They’re fudgy, flavourful and are just over 100 calories each for a generous portion (if you’re counting).

Old-Fashioned Zucchini Muffins

zucchini muffins 3 640

These zucchini muffins are refined-sugar-free, sweetened only with honey and molasses. They have the greatest texture thanks to the oil (instead of butter) and they’re moist and beautifully spiced. The molasses-honey pairing is brilliant. Great for texture and flavour balance.

Whole Wheat Zucchini Bread

zucchini bread 2

This recipe is more like an old fashioned zucchini bread. It’s on the sweeter side, nicely spiced and the recipe makes two loaves.

Double Chocolate Zucchini Bread

Double chocolate whole wheat zucchini bread

Who needs chocolate cake when you have double chocolate zucchini bread. Seriously, this is a moist and decadent bread that is refined sugar-free.

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Easy Molasses Almond Tuiles

Servings: 50 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

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Easy Molasses Almond Tuiles - A golden festive cookie that’s lacy and crisp.

Easy Molasses Almond Tuiles – A festive golden cookie that’s lacy and crisp.

Molasses almond tuiles is one of those Holiday cookie recipes that looks fiddly and impressive but really takes little effort. The batter mixes up quickly and goes a long way (this recipe makes about 50 cookies).

When I was in high school and university my mom used to head off to New York City in early December with a group of friends. From the stories mom would tell about the decorations, it seemed like the most festive city in the world.

Mom loved to visit the specialty food shops and would come home with imported cookies that we couldn’t get at home. One of the treats she would bring us were cigar shaped cookies that were crisp and filled with chocolate. I loved the look of them on a plate and the crispy texture was outstanding.

The crispy texture of these cookies reminds me a bit of those special New York treats. It makes them irresistible, like potato chips.

  • Easy Molasses Almond Tuiles - A festive golden cookie that’s lacy and crisp.
    Easy Molasses Almond Tuiles – A festive golden cookie that’s lacy and crisp.

 

My greatest challenge with this recipe was gathering enough suitable things to drape the warm cookies over until they had set. (I used my rolling pin and a bunch of slender vinegar bottles.) You can also create cigar-shaped cookies by rolling the just-baked tuiles around the handle of a wooden spoon.

 

Add molasses almond tuiles to your cookie tray or use them to decorate holiday cakes.

The recipe is adapted from a tuile recipe in the December 2016 issue of Canadian Living magazine.

Honey Molasses Almond Tuile Recipe

Ingredients:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. honey
  • 1 Tbsp. lemon juice
  • Pinch salt
  • 2/3 cups all-purpose flour
  • 1/2 cup + 1 Tbsp. sliced almonds

Instructions:

  1. In a medium saucepan melt butter over medium heat. Stir in brown sugar, molasses, honey, lemon juice and salt. Cook, stirring constantly, until sugar is dissolved (2 min.). Remove from heat and stir in flour and almonds. Chill until firm (about an hour).
  2. Preheat oven to 350 F and line large baking sheets with parchment paper.
  3. Using a teaspoon measuring spoon, scoop batter and roll into balls. Arrange on baking sheet about 3” apart.
  4. Bake until golden and bubbly, about 8 minutes. Let cool until starting to firm up (about 90 seconds).
  5. Using a spatula, lift cookies and drape over a rolling pin or slender bottles until firm. Or, roll soft cookies around a thick handled wooden spoon. If the cookies aren’t setting quickly lay them back on the cookie sheet and back for another minute or so. (Watch closely so they don’t burn.)
  6. Transfer directly to rack to cool completely.
  7. Refrigerate dough between batches to firm up.

Makes about 50 cookies.

 

 

Swedish Apple Pie (with a touch of molasses)

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

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Swedish Apple Pie - a rich and delicious pie that is really quite effortless.

Last week I finally understood the old saying, “As easy as apple pie.”

I love apple pie but I can’t say I’d ever consider it “easy”. Not that apple pie is really difficult to make but there is pastry to be made and chilled and rolled and crimped. Swedish Apple Pie, however, is different. It really is simple. It’s a bit like a “dump it” cake in that you simply mix the topping ingredients in a pot, pour it over the apples and bake. The result is a rich and delicious pie that is really quite effortless.

Swedish Apple Pie - a rich and delicious pie that is really quite effortless.

This is a slightly adapted version of a recipe that my mom discovered in a Hannaford Fresh Magazine on a trip to Maine last year. It was on the very last page, submitted by a reader.

We have been baking Swedish Apple Pie with local Cortland apples but any good pie apples will do. Be sure to use a deep-dish pie plate.

Baking Tip: Why you should combine apple varieties in your baking

When cooking with apples, mix and match varieties to get the best combination of flavors and textures. Some apples break down more easily when they cook, like McIntosh, and others hold their structure better (think Cortlands). By combining different varieties in a pie you’ll be able to combine flavours and textures.

(More baking tips)

Swedish Apple Pie with Molasse Recipe

Serves 8-10

Ingredients:

  • 5 apples, peeled, cored and cut into 1/2″-thick wedges
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. cinnamon
  • 1 cup sugar
  • ¾ cup butter
  • 1 cup all-purpose flour (can use half whole wheat)
  • 1 large egg
  • 1/4 tsp. salt
  • ¼ tsp. ginger

Instructions:

  1. Preheat oven to 350 F.
  2. Fill a deep  10″ pie dish with the sliced apples. Sprinkle with cinnamon and drizzle over the molasses.
  3. In a medium saucepan over medium heat, melt butter. Remove from heat and whisk in sugar, flour, egg, salt and ginger.
  4. Pour over apples, covering as evenly as possible.
  5. Bake until crust is golden brown and crisp, 45 minutes to 1 hour.

Adapted from Hannaford fresh Magazine, November – December 2015

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Favourite Pumpkin Recipes for Fall

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Favourite pumpkin recipes for Fall: 6 recipes for baked goods and special treats.

Here are 6 delicious ways to use up a can of pumpkin.

Fall weather seems to suit pumpkin and spice. It’s the only time of the year I cook with pumpkin and when I open that big can of puree I want to have all sorts of recipes in mind to use it all up. (That’s when I pull out my favourite pumpkin recipes.)

Leftover pumpkin puree can be frozen, but frozen pumpkin puree can also get lost in my freezer so I’m better off using it all up within a couple of weeks.

If you’re like me, here is a selection of my favourite pumpkin recipes to help you blow through a whole can with ease and have your home smelling of warm pumpkin spice.

6 Favourite Pumpkin Recipes

Pumpkin Cake with Molasses Cream Cheese Glaze

This new favourite cake recipe is super moist and not too sweet.

Pumpkin cake with molasses cream cheese glaze is moist, light textured and oh so easy.

Cornmeal Pumpkin Muffins

A moist muffin with a lovely light texture. Good as a snack or with a big bowl of chili.

Muffins épicés à la citrouille et semoule de maïs

Pumpkin Caramel Sauce

The perfect sauce for your favourite gingerbread recipe. Yummy over ice cream too.

Take your gingerbread from snack cake to dazzling 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.

Pumpkin Biscuits

A simple biscuit recipe to serve alongside tea or a big bowl of warming red pepper lentil soup.

Pumpkin molasses biscuits are moist and flavourful, perfect with a bowl of soup or on their own

Pumpkin Oat Muffins

Wholesome muffins with a great texture and made without refined sugar. Just the thing for a mid-morning or afterschool snack.

Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Pumpkin Spice Latte

Why buy a pumpkin spice latte when you can make your own at home with wholesome ingredients and the perfect amount of sweet and spice.

Pumpkin spice latte recipe

So many pumpkin recipes call for pumpkin spice. Here’s how to make your own Pumpkin Spice blend to have on hand for fall baking.

So many more pumpkin recipes…

Here are 9 more pumpkin recipes to enjoy this fall.

pumpkin and molasses recipes

 

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Easy Pumpkin Cake with Molasses Cream Cheese Glaze

Servings: 6-8 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

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Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

Are you in search of the perfect cake for fall?

This moist, light textured and oh so easy pumpkin cake is just what October called for. It seems to suit the season of falling leaves and cooling days. Not heavy and not too sweet. Not bundled up in frosting.

Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

The simple cream cheese glaze is the perfect foil for this cake.

Because the cake is so moist it doesn’t need a lot of icing (and we all know that sometimes cream cheese frosting can overwhelm a cake). That makes the drizzle just perfect.

And a drizzle is the easy way out for those, like me, who lack the skill and patience to frost a cake just right.

Easy pumpkin cake with molasses cream cheese glaze is moist, light textured and not too sweet.

Of course there is no need to frost the cake. A dusting of icing sugar would suit it well and the simplicity of our easy pumpkin cake makes it great for snacking too.

Although I used fiddly mini bundt cake pans for my photographed version, this cake is really best suited to a simple tube pan.

The recipe was slightly adapted from Rose Reisman. On her website, The Art of Living Well, you’ll see she’s a master of creating healthy and nutritious recipes that are delicious too.

Easy Pumpkin Cake with Molasses Cream Cheese Glaze Recipe

Slightly adapted from Rose Reisman

Ingredients:

  • 1 cup brown sugar
  • 1/4 vegetable oil
  • 2 eggs
  • 3 Tbsp. Crosby’s fancy Molasses
  • 1/2 cup plain yogurt
  • 1/2 cup pumpkin purée
  • 1 1/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • ¼ tsp. salt

Icing:

  • 1/4 cup light cream cheese, softened
  • 2 tsp. Crosby’s Fancy Molasses
  • 1/2 cup icing sugar
  • 2 tsp. water

Instructions:

  1. Preheat the oven to 350°F and grease and flour a 9” tube pan.
  2. In a large bowl beat the beat the brown sugar with the oil. Beat in the eggs then the molasses, yogurt, and pumpkin.
  3. In another bowl whisk the flour with the spices, baking powder, baking soda and salt.
  4. Add the dry ingredients to the wet mixture and whisk until no lumps remain.
  5. Pour into prepared pan and bake for 25-30 minutes, until the cakes starts to pull away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
  6. Remove to a wire rack and let cool in the pan for about 15 minutes. Gently remove from pan and let cool completely.

To make the icing:

  1. Beat together the cream cheese, molasses, icing sugar and water. Set the cooled cake on a serving plate and drizzle the icing over the cake.

 

Easy Easter Breads | 4 Recipes for Sweet Buns & Scones

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Easy Easter Breads: Sweet Buns and Scones for Easter Weekend

Easy Easter breads for sweet family gatherings.

Sweet buns and scones are my favourite Easter treats. I won’t turn my nose up at chocolate but if I’m going to indulge, it’s a good cinnamon bun or barely-sweet hot cross bun that I’ll fill up on over Easter weekend. My kids can’t resist cinnamon buns and can devour a batch in a day, (along with their chocolate.)

For Easter weekend “easy” is the key.

With long lazy mornings there’s time to bake before breakfast. Quick bread recipes can be speedy to mix up and easy yeast bread recipes come in handy too. For beginners, simple yeast breads that include egg are very forgiving.

And the best part about fitting bread baking into you Easter weekend – there’s time to enjoy these breads right out of the oven, when they taste the best.

From traditional Hot Cross Buns to biscuit-dough Cinnamon Molasses Sticky Buns, we’re sharing 4 favourite recipes for Easter breads will make your Easter breakfast or brunch table extra special.

4 Easy Easter Breads:

Hot Cross Buns

Made with a classic yeast dough with egg, lightly sweetened with molasses.

molasses hot cross buns

Glazed Molasses Buttermilk Scones

Light textured scones made with whole grain flour and rolled oats. The molasses glaze turns these into a special treat.

molasses oat buttermilk scones

30-Minute Cinnamon Sticky Buns

Made with a simple biscuit dough and cooked in a sticky molasses sauce, these cinnamon buns are the busy mom’s ticket to Easter morning bliss.

30 minute cinnamon sticky buns

Molasses Sticky Buns

A classic and indulgent cinnamon bun made with a buttery yeast dough and lots of sticky sauce.

molasses sticky buns

Wishing you a wonderful holiday weekend. May you enjoy lots of great food, and time around the table with family and friends.

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5 Best Bar Recipes for Fall

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5 best bar recipes

We’re in search of the best bar recipe…

Through August and September we challenged members of Food Bloggers of Canada to develop and share delicious bar recipes that used molasses as an ingredient. We had a terrific response and have had quite a challenge whittling those entries down into a shortlist of 5.

But whittle we did. Today I’m sharing the five finalists in our “Raising the Bar” contest with Food Bloggers of Canada. We’ll be baking and nibbling our way through these five recipes over the next couple of days to choose the winner and two runners up.

Our 5 Best Bar Recipes:

Here are the finalists (in no particular order):

Molasses & Ginger Chew Granola Bars

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

molasses and ginger chew granola bars

Salted Coco-lasses Bars

Created by Margaret at Kitchen Frau blog

no-bake coconut chocolate molasses bars

 

Hearty Pumpkin Pie Granola Bars

Created by Jo-Anna of the blog A Pretty Life

pumpkin pie granola bars

Molasses Carmelitas

Created by Jenny of The Brunette Baker blog

molasses carmelitas

 

Gooey Pear Hazelnut Blondies

Created by Lindsay of Edible Woman blog

pear hazelnut blondies

 

 

 

 

 

 

Baking with Zucchini | 4 Classic Recipes

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4 recipes for baking with zucchini

Too many zucchinis?

I was reading last night about abundance in the garden and how sometimes, after working so hard to make something grow, gardeners can say “enough already” when plants produce and produce.

The author’s advice: just think how appreciative you’ll feel come November. Or better yet, think ahead to February and how even the memory of freshly harvested vegetables tastes better than the winter grocery store variety.

When it comes to abundance in the garden zucchini usually takes the cake. But I never begrudge zucchini landing on my doorstep since I have no trouble cooking and baking with it day after day.

I love how baked goods made with zucchini stay lovely and moist, and how even a brownie can be a little more nutritious when made with zucchini.

If you’re overrun with zucchini (or just love baking with zucchini) here are 4 recipes for classic recipes everyone should have in their kitchen.

Baking with Zucchini | 4 Classic Recipes

Zucchini Brownies with Molasses & Flax

Don’t be fooled — these have all the chocolaty taste you’d expect in a great fudgy brownie.

Zucchini Brownies with molasses and flax. Moist and healthy. Low-sugar recipe variation included.

Whole Wheat Molasses Zucchini Muffins

These muffins have the greatest texture thanks to the oil (instead of butter) and they’re moist and beautifully spiced. They’re sweetened with a mixture of honey and molasses – a brilliant pairing (great for texture and flavour balance.)

Whole Wheat Molasses Zucchini Muffins: No refined sugar and beautifully textured. Sweetened with a mixture of honey and molasses - a brilliant flavour combination.

Whole Wheat Zucchini Bread

Zucchini Chocolate Chip Cookies

A cakelike cookie studded with chocolate chips and lightly spiced. Very comforting.

Wholesome Zucchini Chocolate Chip Cookies have a comforting cakelike texture and are studded with dark chocolate chips

14 Recipes for Cooking with Apples {Free eBook}

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Cooking with Apples: 14 delicious recipes in a FREE eBook. Featuring apples, including muffins, cakes, gingerbread, crisps, pancakes and more. Savoury recipes too.

Cooking with Apples: 14 Delicious recipes.

I love how smells can trigger memories.

More than any other time of the year, autumn is when I’m most aware of my sense of smell and its connection to my childhood. From the damp earthy smells during a walk in the woods to the scent of warm spices and apples baking, fall is a time machine like no other, whisking me back to my growing-up years and evoking a powerful sense of nostalgia.

May be you’re the same.

And perhaps that’s why recipes with apples are among the most popular on our website.

In this updated eBook you’ll find a collection of wholesome recipes for muffins, cakes, crisps and more. These are recipes that might remind you of days gone by and recipes that are sure to help you make new memories in your cosy fall kitchen.

Download your free Cooking with Apples eBook

Cooking with Apples: 14 delicious recipes in a FREE eBook. Featuring apples, including muffins, cakes, gingerbread, crisps, pancakes and more. Savoury recipes too.

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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6 Easy Kabob Recipes to Feed a Crowd

Servings: 6-8 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

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This collection of kabob recipes includes 6 terrific marinades that you can mix and match.

6 easy kabob recipes, including chicken, pork, fish, shrimp, steak and 6 marinade recipes that you can mix and match

Go ahead, invite a crowd for supper

Here on the East Coast the forecast for the Labour Day weekend is fantastic. It’s hard to think about the kids going back to school when it’s 28 F, which is just fine with me. I plan to soak up all that summer has to offer this holiday weekend and hopefully do lots of late-summer swimming before we haul the raft out of the water at our cottage.

We’ll have family with us this weekend so easy meals are on the menu.

My go-to recipe for speedy meals for a crowd is kabobs.

Kabobs (or skewers, as we sometimes call them) cook quickly and are easy to cook on the barbecue or in the oven. Even better, rubs and marinades can be adapted to all sorts of protein, from chicken and pork to salmon, beef, shrimp and vegetables.

We have a great selection of kabob recipes to share. Take your pick and enjoy the holiday weekend.

Tip: Make large and small kabobs so guests can choose according to appetites and food doesn’t get wasted.

Tip: I like to cook my vegetables on separate kabobs since coking times for protein and vegetables can vary considerably.

6 Easy Kabob Recipes

Includes 6 terrific marinade recipes that you can mix and match

Teriyaki Salmon Skewers

teriyaki salmon

 

Ginger Chicken Kabobs

ginger chicken kabobs

Chili Molasses Steak Kabobs

steak-kabobs-01

Marinated Shrimp Skewers

Jamies-shrimp-med-e1432669925376

Coriander Salmon Skewers

Molasses salmon

Marinated Pork Kabobs

 

marinated pork kabobs

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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. 

 

Blueberry Bourbon Barbecue Sauce – a winning recipe

Servings: 2 cups serving(s)

Prep time: 10 minutes

Total time: 50 minutes

Cooking time: 40 minutes

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Blueberry bourbon barbecue sauce

A gorgeous barbecue sauce with a little kick.

In July we ran a recipe contest with Food Bloggers of Canada members. The challenge was to create recipes that suited summer using molasses. There were three categories: Salad & Side, Barbecue Main Dish, and Something Sweet. This Blueberry Bourbon Barbecue Sauce was the winner in the Barbecue Main Dish category.

Blueberry bourbon barbecue sauce

You might mistake this barbecue sauce for some sort of an ice cream topping because it has such a gorgeous colour. While it is lick-your-fingers delicious, the flavour is undeniably barbecue with tang from the blueberries, a little heat from the chipotle, lots of body from the bourbon and savoury sweetness from the molasses.

I have yet to try the sauce on beef but it is delicious on chicken (pictured here) and pork.

The recipe was created by Wanda Baker of BakersBeans blog She also created a turkey burger recipe using this sauce. She has all kinds of great recipes on her blog so be sure to pay her a visit.

Blueberry Bourbon Barbecue Sauce

Makes about 2 cups 

Ingredients

  • 1 Tbsp. oil
  • ⅓ cup red onion, diced
  • 2 cloves garlic, chopped
  • ¼ cup bourbon
  • 1 cup ketchup
  • ¼ cup Crosby’s Molasses
  • 1 Tbsp. brown sugar + 1 tsp
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. prepared mustard
  • 1 tsp. chipotles in adobo (or to taste if you like more heat)
  • 1 cup blueberries
  • ¼ cup water
  • Salt & pepper to taste

Instructions

  1. Heat the oil in a saucepan over medium-low heat. Add the onions and cook for 5 minutes.
  2. Stir in garlic cooking for an additional minute. Pour in bourbon and cook off for 1 minute.
  3. Reduce the heat to low. Add the ketchup, molasses, brown sugar, vinegar, mustard, chipotle, blueberries, water and a pinch of salt & pepper.
  4. Simmer 30 minutes.
  5. Taste after simmering and adjust salt & pepper as needed. Puree if you prefer a smooth texture.

Meet the other winners:

Grilled Nectarine Salad with Chipotle Dressing

grilled nectarine salad with chipotle molasses dressing

 

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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Grilled Nectarine Salad with Chipotle Molasses Dressing – a summer recipe contest winner

Servings: 4 serving(s)

Prep time: 10 minutes

Total time: 20 minutes

Cooking time: 10 minutes

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grilled nectarine salad with chipotle molasses dressing

Is there anything more lovely than grilled summer fruit on a salad?

In July we ran a recipe contest with Food Bloggers of Canada members. The challenge was to create recipes that suited summer, using molasses. There were three categories: Salad & Side, Barbecue Main Dish, and Something Sweet. This grilled nectarine salad was the winner in the Salad & Side category.

This grilled nectarine salad is the best thing I have eaten all summer — and I eat a lot of very good food. It’s gorgeous, with a chipotle molasses dressing that has a great sweet-with-heat balance. The nectarines soften when they’re grilled and the sugars caramelize a bit, which makes them irresistible. Both the dressing and the nectarine flavours go beautifully with the fresh, creamy goat cheese that you nestle in beside the fruit.

The recipe was created by Leigh-Ann Kearley of Sugar N’ Stuff Blog. (Leigh-Ann was also a finalist in our cookie contest last year with her Rum Runner Molasses Cookies).  Check out her site…She has loads of great molasses recipes.

Grilled Nectarine Salad with Chipotle Molasses Dressing Recipe

Serves 4

For the dressing:

  • 1 clove garlic
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. lemon juice
  • 1/3 cup olive oil
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1-2 chipotle peppers in adobo sauce (amount depends on how much heat you like.)*
  • 1/4 tsp. sea salt

 For the salad:

  • 2 nectarines, scrubbed, pitted and sectioned
  • 1-2 Tbsp. olive oil
  • Mixed salad greens (enough for 4)
  • About 3 oz. soft goat cheese, sliced (omit for a vegan salad)
  • 1/4 red onion, thinly sliced

 To make the dressing:

  1. Combine dressing ingredients in a blender and let it run until everything is pureed

To grill the nectarines:

  1. Toss the nectarine slices in olive oil and ensure cut sides are well coated. Place cut side down in a grill pan and cook until grill lines form (1-2 minutes per side). Flip and repeat. Remove from grill.
  2. Toss salad greens with chipotle dressing to coat.
  3. Transfer to a platter and top with grilled nectarines and goat cheese rounds.
  4. Sprinkle with onions and drizzle with a bit more chipotle dressing

 *I use 1-2 tsp. worth of puree from the can of chipotle peppers

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. 

 Meet the other contest winners:

Blueberry Bourbon Barbecue Sauce

Blueberry bourbon barbecue sauce

 

9 Barbecue Recipes for the August Long Weekend

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PicMonkey Collage contest 

If you have a big barbecue planned for the holiday weekend we have main dish, salad and dessert recipes that you’ll want to try.

These 9 recipes are the finalists in our “Sweeten Your Summer” barbecue Recipe Contest with Food Bloggers of Canada. For the contest we invited member bloggers to submit their favourite barbecue recipes that are inspired by molasses. There were three categories.

As you’ll see, we have our work cut out for us when it comes to choosing a winner for each category. Prepare to charm your barbecue guests with these recipes that make the most of your favourite summer ingredients.

Barbecue Main Dishes

Blueberry Molasses Pork Tenderloin

Blueberry-Molasses-Pork-Tenderloin-7

Blueberry Bourbon BBQ Sauce

Blueberry-BBQ-Sauce-v3

The ProMo Burger

molassesburger12a

 

Barbecue Salads & Sides

Sweet Potato Molasses Biscuits with Molasses Butter

molassesbiscuitswithmolassesbutter3a

Grilled Nectarine Salad

grilled-nectarine-salad2

3-M Grilled Summer Fruit Salad

GrillFruit1

 

Summer Desserts

Molasses Pecan Praline No-Churn Ice Cream

Molasses-Pecan-Praline-Ice-Cream-2

Wet-Bottom Shoofly Pie

SHOOFLY PIE 2B

Bourbon Molasses Ice Cream Pie

slice

 

 

 

Feeding a Crowd with Ease – Recipes and Tips for Summer Celebrations

Feeding a crowd this weekend? Here are 5 helpful tips, and lots of recipes, to help make your gathering easier and more fun. 

How to feed a crowd

Recipes and Tips for Summer Celebrations

I have no recollection of Canada Day celebrations when I was growing up and I think it’s because our summers were like one extended family picnic. Week days were spent at the beach and weekends and holidays were for family day trips.

These trips always involved great picnics.  We were often with our cousins and there were mounds of food. We’d have sandwiches, hard boiled eggs and cookies for lunch but then our moms would cook great feasts around fire pits for supper. The menu didn’t vary much which was partly why it was doable for my mom with seven kids in tow.

Beach and backyard meals and snacks don’t need to be complicated. After all, the whole point of these gatherings is to spend time with family and friends. Here are 5 tips of feeding a crowd with ease:

Choose make-ahead dressings & sauces:

Save time on the day of your gathering by making dressings and sauces a few days ahead of time. Make a double or triple batch so you have extras on hand for a few weeks.

Molasses vinaigrette for Strawberry Spinach Salad:

strawberry-salad-1

Tip: Fresh tender greens are a great summer treat but they can wilt if left for a while with dressing on them. If your salad needs to hold up for a while choose sturdier greens like fresh baby spinach.

Skewers, or kabobs, are a great way to feed a crowd:

teriyaki salmon kabobs

Kabobs cook quickly and are easy to cook on the barbecue or in the oven. This Teriyaki Sauce recipe works well with salmon, pork and chicken so you could use one sauce recipe for all three types of protein. Here are 6 of our best kabob recipes for chicken, fish, pork and beef.

Tip: Make large and small kabobs so guests can choose according to appetites and food doesn’t get wasted.

Serve Worry-free salads and sides:

potato salad in molasses vinaigrette non-mayonaise

Potato salad is a summer classic but mayonnaise and heat is a worrisome combination. Make this French-style Potato Salad (no mayo) to avoid mayonnaise. Looking for more salads and sides? Here are 10 recipes for summer side dishes.

Tip: Make potato salad a day ahead to let the flavours meld and use fresh baby potatoes. They’re delicious and don’t need to be peeled.

Make Big-Batch Desserts:


Blueberry Peach Cobbler
My mom was a master of finding big batch dessert recipes to feed a crowd. Sometimes it’s as simple as doubling a recipe. You can double this recipe for Blueberry Peach Cobbler and bake it in a 9”x13” baking dish or pan. In the mood for peaches? Here are 4 of my favourite recipes for peaches.

Enjoy Campfire treats even when there is no campfire:

chewy molasses crinkle cookies

These are the desserts I feed children at our gatherings. They’re easy and always a hit.

Tip: Put your kids in charge of making the oven s’mores for the other young guests. It will free you up to serve dessert to the adults.

Oven S’Mores with Chewy Molasses Crinkle Cookies

Indoor S’Mores – all the classic s’mores ingredients tossed together in a pan and chilled

s'mores bars

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Molasses Roasted Onions Make a Versatile Meal Topper

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

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The rich, savoury flavour of molasses roasted onions complements any meal – meat or vegetable.

molasses roasted onions

This humble vegetable can elevate any meal – meat or vegetable.

Caramelized onions are the easiest way to elevate just about any meal. When cooked for a long time, molasses roasted onions develop a rich, savoury sweetness that complements meats, cheeses, roasted vegetables and anything spicy. The recipe calls for a little balsamic vinegar (or cider vinegar) which balances the sweet and gives the flavour a bright edge.

Try these molasses roasted onions as a burger topper, serve them with stuffed mushrooms and alongside roasted squash or sweet potatoes. Leftovers can go on pizza.

Molasses roasted onions 5sm

Burger topper combos:

  • Extra sharp cheddar, grainy mustard & molasses roasted onions
  • Goat cheese, prepared pesto & molasses roasted onions
  • Blue cheese & molasses roasted onions

What burger topper combo do you suggest?

Tip: Make these a few days ahead and reheat them on the grill.

Molasses Roasted Onions Recipe

Ingredients:

  • 2 large onions peeled and sliced thickly
  • 3-4 Tbsp. Crosby’s Fancy Molasses
  • Pinch of salt
  • A few grinds of black pepper
  • 1 Tbsp. balsamic vinegar or cider vinegar
  • One sprig of fresh thyme (optional)

Instructions:

  1. Combine all the ingredients in a bowl and mix well.
  2. Make a packet with tin foil and pour the ingredients in the foil. Wrap well and then wrap again in foil so you have a double layer.
  3. Bake in the oven at 350 F or on the BBQ over medium, for about 40 minutes.
  4. These onions store well. Make them ahead of time and store in the fridge for up to a week.

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Ginger Molasses Biscuits for Strawberry Shortcake

Servings: 10 serving(s)

Prep time: 15 minutes

Total time: 3 minutes

Cooking time: 15 minutes

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ginger molasses biscuits for strawberry shortcake

Bring on summer!

A classic biscuit-style strawberry shortcake is one of my favourite desserts. It’s a down-to-earth treat that always feels special, particularly when in-season strawberries are in the markets.

This is the dessert my daughter always requests for her birthday, although her birthday is in late January. I understand where she’s coming from though: strawberry shortcake represents the sun-baked promise of summer after a long cold winter.

ginger molasses biscuits

Ginger molasses biscuits are a delicious addition to your strawberry shortcake. The flavours of molasses and ginger pair beautifully with strawberries and whipped cream and the biscuits are just sweet enough to work in a dessert.

Healthy tip: For a lighter take on your strawberry shortcake, mix your whipped cream with Greek yogurt (half and half).  

Ginger Molasses Biscuits for Strawberry Shortcake Recipe

Makes about 10 3” biscuits

Ingredients

  • 3 cups flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • ¾ cup cold butter, cubed
  • 1 cup plus 2 Tbsp. cold milk
  • 2 tsp. cider vinegar
  • 3 Tbsp. Crosby’s Fancy Molasses

Instructions:

  1. In a large bowl whisk the flour, sugar, baking powder, baking soda, salt and ginger.
  2. In another bowl combine the milk and vinegar and let sit for five minutes.
  3. Cut butter into the dry ingredients, until butter is pea-sized.
  4. Stir molasses into milk mixture and pour over flour-butter mixture.
  5. Stir gently until barely combined.
  6. Scrape dough onto a lightly floured surface and knead gently until dough comes together and is mostly smooth (about 10 times).
  7. Gently pat or roll out dough to ¾” thickness. Cut into rounds with a 3” biscuit cutter.
  8. Place on a parchment-lined baking sheet and place in the fridge for an hour (if you have time).

When ready to bake:

  1. Preheat oven to 425 F
  2. Place biscuits in oven and immediately turn the temperature down to 400 F.
  3. Bake for 15-18 minutes, until done.

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Get Grilling with our FREE BBQ Basics eBook

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Barbecue Basics 2015 sm

Our new BBQ Basics eBook makes it easy to get grilling

 

The BBQ eBook features 15 recipes for summer backyard favourites with a tasty twist. Many of the recipes offer easy variations to help you make them your own: Try different beer in the barbecue sauce, substitute a new kind of oil in the dressing recipe or change up the fruit in your summer gingerbread.

The eBook includes recipes for sauces, marinades, salads, dressings and desserts.

Download our new BBQ Basics eBook

In this new eBook we show how adaptable summer recipes can be, and how easy it is to incorporate new recipes into your backyard entertaining.

BBQ Basics eBook

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Molasses Hot Cross Buns

Servings: 12 serving(s)

Prep time: 100 minutes

Total time: 135 minutes

Cooking time: 35 minutes

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molasses hot cross buns

Molasses adds a lovely flavour to hot cross buns. It helps to keep the buns moist & is the perfect complement to cinnamon, nutmeg & cloves, the traditional spices for this seasonal treat. 

Hot Cross Buns have been a Good Friday treat for as long as I can remember and they’re the bun I look forward to more than any other seasonal bread.  The dough and spicing are delicious but like all great seasonal food, the pleasure is as much in the tradition as the taste.

That’s the magic, for me anyway.

We eat them fresh, on the day they’re made, and that’s it for another year.

molasses hot cross buns

Everyone has their favourite Hot Cross Bun recipe I suppose, but I have a couple of favourites so this year I combined them into one with the help of a third recipe to create a new recipe for molasses hot cross buns.

(All that to say, there is no shortage of recipes for hot Cross Buns out there.)

The recipe that I grew up with is from The Laura Secord Canadian Cookbook

It’s the spicing in that recipe that I love so much.

molasses hot cross buns

I’m partial to molasses in my Hot Cross Buns too. Molasses adds lovely flavour, helps to keep the buns moist and is perfect with the spicing. We have a delicious molasses Hot Cross Bun recipe on this site, but I was in search of a bun with a little lighter texture then my other recipes and one that made a full dozen buns.

For that I turned to Rock Recipes and the ever reliable Barry Parsons for some inspiration. He has an excellent Hot Cross Bun recipe on his site.

From these three trusty sources comes this recipe for wholesome Molasses Hot Cross Buns

Always best eaten on the day they’re made.

molasses hot cross buns

Molasses Hot Cross Bun Recipe

Makes 12 buns

Ingredients:

  • 3/4 cup milk
  • 1 tsp. sugar
  • 1 pkg. dry yeast (1 Tbsp.)
  • ¼ cup. soft butter
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg, beaten
  • 1 egg white, beaten
  • 3 cups flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • 1/2 cup currants
  • 1 egg yolk
  • 1 Tbsp. water

Directions:

  1. Heat milk to lukewarm in a saucepan, remove from heat, pour into a large bowl and add 1 tsp. sugar & yeast.
  2. In another bowl combine the flour, 2 Tbsp. sugar, salt and spices.
  3. Add butter to milk mixture then molasses. Whisk in egg and egg white.
  4. Add about ¾ of flour mixture to milk mixture and stir until combined.
  5. Scrape dough onto a lightly floured surface and knead in remaining flour mixture then currants. Knead for 5-10 minutes, adding additional flour as required. (Take care not to add too much extra flour).
  6. Place dough in an oiled bowl, turn to coat, cover with a clean dish towel and let rise until double (about 1 1/2 hours).
  7. Punch down, let rest for 5 minutes then divide dough into 12 balls. (pull the top of each ball down and pinch to seal.)
  8. Line a 9”x13” pan with parchment paper and arrange dough balls in the pan so they’re evenly spaced.
  9. Cover and let rise until double.
  10. Preheat oven to 350 F
  11. Just before baking whisk egg yolk and water and gently brush on tops of buns.
  12. Bake for 30-35 minutes.

Icing:

  • 1 cup icing sugar
  • 1 ½-2 Tbsp. milk

Beat together and pipe on cooled buns in a cross.

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Speedy No-bake Chocolate Biscuit Cake

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

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no-bake chocolate biscuit cake

Last minute holiday treats:

Earlier this month when I was in Halifax for work I had an overnight visit with my dear friend Lisa. She loves to bake and over the years she has shared some delicious recipes (like this Cracked Wheat Brown Bread). Well this visit she sent me home with another handful of wonderful recipes, including this recipe for Chocolate Biscuit Cake, a chocolate & cookie concoction that takes all of five minutes to put together.

The original recipe use McVitie’s tea biscuits but I have since discovered that it’s great with digestive biscuits and arrowroot cookies too.

no-bake chocolate biscuit cake

The biscuits give the bars a wonderful crispy texture and the chocolate-molasses mixture is wonderfully smooth. The raisins (or dried cranberries) add a bit of chew and brighten the flavours.

This is the perfect last-minute holiday treat. Like homemade chocolates, only easier and very pretty. Better yet, it makes a 9″x13″ pan so you’ll have lots.

Lisa’s No-bake Chocolate Biscuit Cake Recipe

  • 10 oz McVitie’s tea biscuits, digestive biscuits or arrowroot cookies
  • 1 ¾ cups chocolate chips
  • 6 Tbsp. butter
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup Lyle’s Golden Syrup or honey
  • ½ cup raisins or dried cranberries
  1. Break biscuits into pieces the size of a quarter and combine with raisins in a large bowl.
  2. Line a 9”x13” pan with parchment paper and grease the parchment.
  3. In a medium pot gently melt the chocolate with the butter. Stir until smooth, remove from heat and add the molasses and syrup.
  4. Pour the chocolate mixture over the biscuits and stir to combine.
  5. Spread in prepared pan, pressing lightly. Refrigerate until set and cut into squares.

 

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Melt in your mouth Molasses Walnut Cookies

Servings: 2 1/2 dozen cookies serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Molasses Walnut Cookies  are a buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar.

molasses walnut cookies

Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cookies…

These cookies go by all sorts of names but they’re all the same buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar. They’re a festive cookie if there ever was one, with their snowy coat.

This version swaps out the pecans for walnuts and replaces the corn syrup with molasses, and the flavours meld so beautifully that you’d think this was a holiday classic. And maybe it is.

The version of this cookie I grew up with were my mom’s hazelnut crescents. Even as a youngster they were the first I chose off the cookie plate and any leftovers in the freezer after the holidays were reserved for me and me alone.

molasses walnut cookies

Variety on your holiday cookie plate is a wonderful thing and these cookies are guaranteed to offer that. Dense with nuts they have a satisfying substance tucked into that buttery crumb.

The recipe offers endless variations. Try it with ground pecans or hazelnuts instead of walnuts. Add the zest of half an orange or double up on the spices.

molasses walnut cookies

Molasses Walnut Cookies Recipe

Makes 2 ½ dozen cookies

Ingredients:

  • 1 cup flour
  • Pinch of ginger and cinnamon
  • ½ cup butter, softened
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp. vanilla extract
  • 1 scant cup ground toasted walnuts (a cup of walnut pieces whirred in the food processor until crumbly)
  • About ½ cup icing sugar, sifted (for rolling baked cookies)

Instructions:

  1. Beat butter until creamy then beat in molasses and vanilla. Stir spices into flour and add in three additions. Stir in ground walnuts. Scrape dough into a ball, press into a disk and refrigerate for an hour.
  2. Preheat oven to 300 F
  3. Roll dough into 1” balls and place on a parchment lined baking sheet about 1 ½” apart.
  4. Bake for 30 minutes.
  5. When cool roll in icing sugar. Or roll when warm and dust again with sugar when cooled.

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9 Sweet Pumpkin and Molasses Recipes

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recipes with pumpkin and molasses

Have a craving for comforting baked goods that meld the flavours of pumpkin and molasses? Here are nine sweet pumpkin and molasses recipes to enjoy this fall:

Pumpkin and molasses make for a great combination so it’s no surprise that we have a growing list of recipes on this site that feature pumpkin, molasses and a good dose of spice.  I gathered all of our pumpkin and molasses recipes into one post because it’s always good to have more than one pumpkin recipe in mind when you open that can of pumpkin puree since you’re bound to have lots left over.

And by the way, we’re having pumpkin issues in my neighbourhood — the racoons have been stealing our pumpkins.

We had them perched on our back step in descending order and I came out one morning to find them scattered on the deck and noticeably nibbled. It happened again, and then again.

We started with five pumpkins and now we’re down to one that is still intact.

The pumpkins were already carved, left over from our family pumpkin event over Thanksgiving weekend, so in a way that’s like leaving an open package of goodies by the back door.

I guess we’re not the only ones going crazy for pumpkins this time of year.

Soft Oatmeal Pumpkin Cookies

A classic chewy oatmeal cookie with a pumpkin twist.

pumpkin oatmeal cookies

Pumpkin Spice Cookies

A deliciously soft cookie that is beautifully spiced.

pumpkin molasses cookies

Pumpkin Spice Muffins with Walnuts and Molasses

This is a muffin with a lovely cake-like texture and it isn’t too sweet. Candied ginger, a little spice and walnuts keep them far from ordinary.

pumpkin spice muffins

Pumpkin Gingerbread

A family favourite. Nicely spiced and studded with candied ginger.

pumpkin gingerbread

Pumpkin Pie

This is a classic pumpkin pie recipe sweetened with molasses. You’ll love what molasses does for pumpkin pie.

Pumpkin Pie with Molasses

Gingerbread Pumpkin Bars

Think of these as little pumpkin cheese cake bites, only easier to make. The crust and crumble topping are made with rolled oats and flour, a great change from graham crackers.

gingerbread pumpkin bars

Pumpkin Crème Brulee

Silky smooth, rich and just sweet enough.

pumpkin creme brulee

Pumpkin Spice Bread with Ginger

A lovely quick bread that’s just right with tea and a little jam. A nice change from muffins and a bit of a treat if your a toast kind of person.

Pumpkin Spice Bread

 Liz’s Spicy Pumpkin Bread

A classic tea bread with a very tender crumb. Works as a muffin too. spicy pumpkin bread with molasses

And another treat, a recipe for homemade Pumpkin Pie Spice:

homemade pumpkin pie spice recipe

 

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

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 15 minutes

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s'mores bars

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

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

s'mores bars

We’re down to half a bag of marshmallows.

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

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

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

This recipe doubles well.

s'mores bars

Indoor S’mores Bar Recipe

Makes 12 bars

Adapted from Karen’s Kitchen Stories 

Ingredients:

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

Directions:

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

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Strawberry Rhubarb Pudding Cake

Servings: 4-6 serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

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strawberry rhubarb pudding cake
“Pudding Cake.” Don’t you just love the sound of it?

Where I grew up we’d call this a cobbler but the sound of the words “Pudding Cake” can just about make my mouth water. Warm desserts are irresistible especially now that it’s spring and fresh local fruit is beginning to appear.

strawberry rhubarb pudding cake

The “pudding” is a deliciously tart fruit compote of strawberries and rhubarb topped with a ginger scented sponge cake. Where the “pudding” meets the cake is a delightfully moist mixture of cake and compote, but the cake on top keeps its crumb structure so each mouthful offers a great variety of textures.

strawberry rhubarb pudding cake

You could use this recipe through until Thanksgiving, just substituting in-season fruit as you go.

As with my Ginger Cardamom Rhubarb Crisp recipe, I prefer to serve this dessert with a drizzle of fresh cream, but whipped cream or ice cream would be good too.

Strawberry Rhubarb Pudding Cake Recipe

Adapted from Epicurious.com

Ingredients:

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 Tbsp. sugar
  • 2 cups chopped rhubarb*
  • 1 cup sliced strawberries
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ cup sugar
  • 1/2 tsp. ginger
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

* Can substitute other fruit (raspberries, cherries, peaches, blueberries…)

Instructions:

Butter an 8”x8” glass or ceramic dish and preheat oven to 400 F

For the fruit:

  1. In a small saucepan whisk the cornstarch into the water then stir in the molasses, sugar and add the rhubarb. Bring to a gentle simmer, add the strawberries and cook 3-5 minutes, until it starts to thicken.
  2. Remove from heat, taste to see if it’s sweetened to your liking, scoop out ½ cup of mixture and set aside.
  3. Pour remaining fruit into the prepared baking dish.

For the cake part:

  1. In a large bowl whisk flour, baking powder, sugar, ginger and salt.
  2. In a small bowl whisk together egg, milk, butter and vanilla.
  3. Add wet to dry and mix just until incorporated.
  4. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter. 
  5. Bake 25-30 minutes

Eat hot or warm drizzled with cream.

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strawberry rhubarb pudding cake