Decadent Double Chocolate Skillet Brownies

Servings: 12-16 serving(s)

Prep time: 20 minutes

Total time: 1 hours

Cooking time: 40 minutes

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A pie-sized slice of double chocolate skillet brownies served with ice cream is a decadent dessert that’s just right for a special occasion.

Decadent double chocolate skillet brownies

Baking the brownies in a skillet makes for a very charming presentation. You can bring the pan right to the table and slice the brownies as you would a pie.

Celebrate Valentine’s Day family-style.

We always  celebrate Valentine’s Day as a family. I usually make one of our favourite meals and some sort of special dessert that suits the occasion and isn’t too complicated, especially when the celebration falls mid week. And I choose a dessert that is kid-friendly since dessert is the soul of the celebration for them. Double chocolate skillet brownies is definitely a kid-friendly recipe.

Decadent double chocolate skillet brownies

No skillet? No worries.

If you don’t have a 10″ skillet you can bake the brownies in a regular 9″x 9″ pan (they’ll take longer to bake). You can also bake the brownies in an 8″ skillet and put the extra batter (about a cup worth) into mini muffin tins. You’ll need to adjust the baking times accordingly.

This recipe can feed a crowd. Because they’re so rich a little brownie goes a long way. If you’re using a 10-inch skillet you can serve up to 16. Be prepared for messy slices.

This recipe is a slight adaptation of a recipe from the new cookbook, Eat Delicious, by the New Brunswick author, Dennis the Prescott. This is a gorgeous cookbook filled with do-able recipes and incredible photographs.

Dennis the Prescott - Eat Delicious cookbook

 

Double Chocolate Skillet Brownies Recipe

Serves 12-16

Ingredients:

  • 10 oz bittersweet chocolate (about 280 g)
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 cup cocoa powder (unsweetened)
  • 3/4 cup flour
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat the oven to 350 F and butter a 10″ cast iron skillet or oven-safe pan.
  2. Melt bittersweet chocolate and butter in a double boiler (or in a heat-proof bowl set over a simmering pot of water – taking care not to let the bowl touch the water or the chocolate will scorch & seize)
  3. When the chocolate is melted stir to combine and scrape mixture into a large bowl.
  4. Whisk in the sugar and then the eggs, one at a time.
  5. Whisk in the molasses and vanilla.
  6. Add the salt, baking powder, cocoa and flour and stir to combine.
  7. Stir in the walnuts.
  8. Scrape into prepared pan and bake 35-40 minutes, until a tester comes out almost clean.

Serve warm or at room temperature, with ice cream and sprinkles.

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A Decadent and Easy Chocolate Tart Recipe

Servings: 8 serving(s)

Prep time: 30 minutes

Total time: 60 minutes

Cooking time: 30 minutes

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

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

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

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

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

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

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

Easy Chocolate Tart Recipe

Ingredients:

Crust:

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

Filling:

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

Instructions:

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

Filling:

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

Mocha Molasses Cupcakes

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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

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

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

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

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

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

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

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

raspberry collage

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

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

Mocha Molasses Cupcake Recipe

Makes a dozen cupcakes

Ingredients:

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

Instructions:

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

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Caramel-Stuffed Chocolate Molasses Crinkle Cookies

Servings: 20 cookies serving(s)

Prep time: 80 minutes

Total time: 105 minutes

Cooking time: 25 minutes

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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.

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Caramel-Stuffed Chocolate Molasses Crinkle Cookies

Swoon-Worthy Sticky Toffee Pudding

Servings: 14-16 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

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sticky toffee pudding with rich toffee sauce

A Valentine’s Day dessert to make you swoon.

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

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

sticky toffee pudding with rich toffee sauce

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

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

sticky toffee pudding with rich toffee sauce

Perfect Sticky Toffee Pudding Recipe

Slightly adapted from Rock Recipes

Makes 14-16 muffin-sized puddings.

Ingredients

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

Instructions

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

 Serve with Molasses Caramel Sauce

molasses caramel sauce

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Spicy gingersnaps for your Valentine

Servings: 36 serving(s)

Prep time: 90 minutes

Total time: 126 minutes

Cooking time: 36 minutes

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Crispy and spicy gingersnaps
Next to the homemade Valentines that my kids draw for me, I think that edible homemade Valentines are the best. Made from little cookies or cakes, these special treats are charming and sweet.

My kids, on the other hand, are so accustomed to homemade treats that heart-shaped cookies on Valentine’s Day are about as exciting as soda crackers. It’s the bought stuff they consider special. That’s why I tucked Caramilk bars under their pillows this morning.

Crispy and spicy gingersnaps

Classic gingersnaps are one of my favourite cookies and simple or not I consider them special. Cut into fun shapes they’re a delight to nibble. This recipe has a good amount of spice and the cookies bake up crispy. They can be dressed up with frosting or served just as they are. They’re the perfect cookie for dunking.

Happy Valentine’s Day!

Spicy gingersnaps for your Valentine Recipe

Adapted slightly from Martha Stewart

Ingredients:

  • 2 ½ – 3 cups flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • ½ cup butter, room temperature
  • ½ cup packed dark-brown sugar
  • 1/2 Tbs. ground ginger
  • ½ Tbsp. ground cinnamon
  • 1/2 teaspoon ground cloves
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 egg
  • 1 tsp. vanilla
  • ½ cup Crosby’s Fancy Molasses

Instructions:

  1. Sift 2 1/2 cups of the flour, baking soda, and baking powder into a bowl.
  2. Beat butter and brown sugar until fluffy. Mix in spices, salt and pepper, then egg, vanilla and molasses.
  3. Add flour mixture, and mix until combined.
  4. Slowly add remaining ½ cup of flour until dough starts to feel stiff (you may have up to ¼ cup leftover).
  5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350 F. Line baking sheets with parchment.
  7. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out cookies in desired shapes and transfer to baking sheets.
  8. Bake 10-12 minutes (you want them to be crisp but not dark)
  9. Transfer cookies to wire racks, and let cool completely.

Crispy and spicy gingersnaps

 

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Here’s to eating well, everyday,

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Guinness Chocolate Gingerbread Cake

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 1 hours 20 minutes

Cooking time: 1 hours

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Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

Are you in search of a Valentine’s Day dessert with a twist?

How about an authentic St. Patrick’s Dale celebration dessert?

Guinness Chocolate Gingerbread Cake is perfect for both celebrations.

It has just the right amount of deliciousness to launch that arrow; to satisfy a hungry heart. And on the St. Patrick’s Day front, well, it’s made with Guinness stout.

 Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

I have served Guinness Chocolate Gingerbread Cake at dinner parties and I baked it for my mom’s birthday one year, all the while waiting for Valentine’s Day to really show it off.

What makes Guinness Chocolate Gingerbread Cake so perfect?

This cake is full of love and warmth and enough flavour to stop you in your tracks. You’ll take notice of this cake and you might even sneak away with the leftovers.

Be pleased that the recipe makes a good sized cake and that one can of Guinness is enough for two batches. Please don’t shy away from the amount of ground ginger called for. It works, it really does.

 Guinness gingerbread cake a smoulderingly delicious Valentine’s dessert

Guinness Chocolate Gingerbread Cake Recipe

Serves 8-10

From The Chronicle Herald Nov 2013

  • 1 cup stout beer (or other dark beer)
  • 1 cup Crosby’s Fancy Molasses
  • 1/2 tsp. baking soda
  • 2 cups flour (spooned into the cup, not scooped)
  • 1/4 cup cocoa
  • 2 Tbsp. ground ginger
  • 1 ½ tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. freshly grated nutmeg
  • 1 ½ tsp. baking powder
  • 3 large eggs
  • 1 ¼ cup packed brown sugar
  • 3/4 cup white sugar
  • 3/4 cup grape seed or canola oil
  1. Pour beer and molasses into a saucepan and bring to a boil. Remove from heat, stir in baking soda. Let cool. (Mixture will bubble up so ensure your pot is large enough).
  2. Once the beer-and-molasses mixture has cooled sufficiently, preheat oven to 350 F and prepare remaining ingredients.
  3. Butter and flour a large tube or bundt pan.
  4. Sift together dry ingredients.
  5. Break eggs into a large mixing bowl and whisk well. Whisk in sugars and oil, followed by the beer and molasses mixture.
  6. Whisk in flour and spice mixture. Batter will be runny.
  7. Pour batter into prepared pan and bake in preheated oven for 55 to 65 minutes. The cake is done when a toothpick or cake tester inserted into the centre comes out clean.
  8. Cool cake in pan for about 10 minutes, then invert onto a rack, lift off the pan and cool cake completely.
  9. Dust with icing sugar before serving.

We have other gingerbread recipes for hungry Valentines. Try Soaked ginger cake

Molasses ginger cake soaked with a buttery brown sugar sauce

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Here’s to eating well, everyday,

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Soaked Ginger Cake with Brown Sugar Sauce (Gingerbread poke cake)

Prep time: 15 minutes

Total time: 1 hours 10 minutes

Cooking time: 55 minutes

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This is a gingerbread poke cake recipe, a classic gingerbread cake that is soaked with a buttery brown sugar sauce. It’s a simple recipe that tastes extra special.    Soaked-ginger-6

With such an alluring name this cake is at the top of my Valentine’s Day menu. The recipe is from a local outdoor adventure centre. I have names it after Denise, the woman who shared the recipe with me. She and her husband run Elmhurst Outdoors and and on Thursday mornings through the winter they offer “Snowshoe and vittles” , a two-hour snowshoeing excursion through miles of trails on their property, followed by a hot lunch in their cozy lodge.

This soaked ginger cake with brown sugar sauce was on the menu one time and the name alone made me request the recipe.

Soaked with a buttery brown sugar sauce while it’s still warm from the oven, this gingerbread poke cake is beyond moist. A dollop of whipped cream is all it needs for a final dressing.

 

Denise’s Soaked Ginger Cake Recipe

Ingredients:

  • 2 1/4 cups flour (works with brown rice flour)
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup water
  • 3/4 cup oil
  • 3/4 cup Crosby’s Fancy Molasses
  • 2 eggs

Instructions:

  1. In a large bowl combine dry ingredients.
  2. In another bowl beat together the water, oil, eggs and molasses.
  3. Add wet ingredients to dry and mix well.
  4. Pour into a greased 8” x 8” pan.
  5. Bake at 350 for 45 -55 min until the edges of the cake start to pull away from the sides of the pan.

**Reader tip: Add 1/4 cup chopped candied ginger to the batter.

While the cake is in the oven prepare the sauce:

Buttery Brown Sugar Sauce

In a medium pot combine:

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/3 cup water
  1. Heat until butter is melted and sugar is dissolved.
  2. When cake is cooked, cool in pan for 10 minutes then prick with a fork or skewer and pour over the sauce.
  3. Serve cake warm with whipped cream.

Poke holes in the cake for the sauce to soak through: While the sauce is still hot…Spoon it over the cake, taking care to cover it well.

Pour every last drop (no matter how tempting it is to save a spoonful for yourself).

Serve immediately, while it’s still warm.

Gâteau au gingembre trempé pour votre Valentin

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Ginger Valentine Cookies with Buttercream and Raspberry Jam

Servings: 24 serving(s)

Prep time: 30 minutes

Total time: 40 minutes

Cooking time: 10 minutes

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Ginger Valentine cookies Homemade Valentine cookies say it all

When I was growing up Valentine’s Day was definitely a “food” holiday in our house and a very warming celebration in the freezing month of February. Mom would always pack some sort of Valentine treat in our lunches (usually included spicy cinnamon heart candy) and then at suppertime we’d have a Valentine layer cake with strawberry jam filling. Spices suit Valentine’s Day treats, and that’s why I love these ginger Valentine cookies.

Once-a-year cookies are the best.

A box of chocolates, heart-shaped or not, can’t really compare to a homemade treat.  When I was a kid, mom also made heart-shaped cookies for Valentine’s Day. Decorated with white frosting and red sprinkles they felt extra special.

Valentine-tray-enhanced

To this day my favourite cookie cutters are heart shaped. Old and new, fluted and straight, I use them for biscuits as often as I do for cookies. (And sometimes they come in handy when we’re making homemade Valentines.)

Cookie cutters

For these ginger Valentine cookies I just used my Christmas cookie recipe with the spices subdued a bit. What can I say? It’s such a delicious recipe that I can eat it all year long. (Have you tried ginger cookies with s’mores or dipped in chocolate fondu?)

Ginger Valentine Cookies Recipe

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

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” to ½” thick and cut into shapes.
  3. Bake on a parchment lined baking sheet for 8-10 minutes.

For filling:

Butter frosting

  • 3 Tbsp soft butter
  • 1 1/2 cups icing sugar
  • 2-3 Tbsp milk or cream
  1. In a medium bowl cream the butter. Stir in 1/2 cup of the icing sugar and 1 Tbsp of the milk.
  2. Mix until creamy and gradually add the remaining icing sugar.
  3. Add more milk bit by bit to get a good spreading consistency.
  4. Sandwich cookies with frosting, or jam, or frosting and jam!

One more thing…

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