Chocolate Chip Granola Bars

chocolate chip granola bars

These crispy chocolate chip granola bars are nut-free and gluten-free. 

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Chocolate Chip Granola Bars

chocolate chip granola bars

These crispy chocolate chip granola bars are nut-free and gluten-free. 

  • Author: Marie-Pierre Lessard
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Ingredients

  • 2 cups old fashioned rolled oats*
  • 2 cups crisp rice cereal*
  • ½ cup dried cranberries or raisins
  • ¼ cup sunflower seeds
  • ¼ cup unsweetened shredded coconut
  • ⅓ cup butter
  • ⅓ cup Grandma Molasses
  • ⅓ cup brown sugar, packed
  • ½ tsp. vanilla extract
  • ¾ cup dark chocolate chips

Instructions

  1. Line a 9”x 9” pan with parchment paper or grease it well.
  2. Combine the oats, rice cereal, cranberries, sunflower seeds, and coconut in a large bowl.
  3. Melt butter, molasses and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook 2 minutes. Remove from heat and stir in vanilla extract (it will sputter).
  4. Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a few minutes then stir in chocolate chips. Press mixture firmly (and I mean firmly) into prepared pan and ensure it gets right to the edges. Try laying a sheet of parchment paper over top to make it easier to press down.
  5. Refrigerate until set and cut into bars.

Blueberry Oatmeal Muffins with Molasses & Maple Syrup

Blueberry Oatmeal Muffins are sweetened with maple syrup and molasses. These healthy muffins are refined sugar free. 

Blueberry Oatmeal Muffins are sweetened with maple syrup and molasses. These healthy muffins are refined sugar free. 

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Blueberry Oatmeal Muffins with Molasses & Maple Syrup

Blueberry Oatmeal Muffins are sweetened with maple syrup and molasses. These healthy muffins are refined sugar free. 

Blueberry Oatmeal Muffins are sweetened with maple syrup and molasses. These healthy muffins are refined sugar free. 

  • Author: Marie-Pierre Lessard
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Ingredients

  • ¾ cup milk
  • ½ cup plain yogurt*
  • ¼ cup pure maple syrup
  • ¼ cup Grandma Molasses
  • 5 Tbsp. oil (olive, canola, grapeseed, vegetable)
  • 1 large egg, room temp
  • 1 tsp. vanilla
  • 1 ½ cups rolled oats (not instant), plus more for sprinkling
  • 1 cup + 2 Tbsp. whole wheat flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/4 tsp. salt
  • ½ tsp. powdered ginger
  • ¾ cups wild blueberries (frozen or fresh)

Instructions

  1. Preheat the oven to 425 F and prepare muffin pan (grease muffin cups or line with papers).
  2. In a medium bowl whisk together the wet ingredients.
  3. In a large bowl whisk the dry ingredients. Add the blueberries and stir to coat.
  4. Make a well in the dry ingredients and pour over the wet mixture. Stir gently until almost combined.
  5. Spoon into prepared pan and sprinkle over a few rolled oats.
  6. Place in oven and immediately reduce the oven temperature to 400 F.
  7. Bake for 15-20 min, until tops spring back lightly when touched.
  8. Cool in pan for 10 minutes then remove to a cooling rack.

 

Chewy Oatmeal Chocolate Chip Cookies

chewy oatmeal chocolate chip cookies

Chewy oatmeal chocolate chip cookies make a great lunchbox snack. They’re wholesome and filling.

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Chewy Oatmeal Chocolate Chip Cookies

chewy oatmeal chocolate chip cookies

A satisfying and wholesome lunchbox snack.

  • Author: Marie-Pierre Lessard
Scale

Ingredients

  • ½ cup butter, softened
  • ½ cup sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 2 Tbsp. Grandma Molasses
  • 1 ¼  cups all-purpose flour, spooned in
  • ½ tsp. baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ cup chocolate chips

Instructions

  1. In a large bowl cream the butter and sugar until fluffy. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda and salt. Stir into the creamed mixture.
  3. Add rolled oats and chocolate chops and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

 

Whole Wheat Puppy Paws Cookies

whole wheat puppy paws cookies

Whole Wheat Puppy Paws are soft molasses cookies that are wholesome and satisfying.

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Whole Wheat Puppy Paws

whole wheat puppy paws

A soft molasses cookie that’s satisfying and wholesome.

  • Author: Marie-Pierre Lessard
Scale

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3/4 cup Grandma Molasses
  • 1 large egg, room temperature
  • 1/4 cup hot water
  • 2 tsp. baking soda
  • 2 cups all-purpose flour, spooned in
  • 1 cup whole wheat flour, spooned in
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt

Instructions

  1. Preheat oven to 375°F and line cookie sheets with parchment paper.
  2. In a large bowl cream butter and sugar. Beat in molasses and egg.
  3. In a separate bowl whisk the flours, spices, and salt.
  4. Combine the hot water and baking soda in a little cup and give it a stir. Pour into the butter mixture, making sure to scrape out the baking soda residue. Stir to combine.
  5. Add the dry ingredients and stir until incorporated.

To shape the paws*:

  1. Using a medium cookie scoop or a heaping tablespoon of dough, make the middle of the paws. Using a  teaspoon measure, make four toes. (This will get easier once you have done a few.)
  2. Bake 10-12 minutes, until puffy and set.
  3. Let cookies cool on the pan for a few minutes before transferring to a rack to cool completely.

Healthier Carrot Cake Recipe for a Crowd

 

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 can be served any time of year, the kind of no-fail recipe you make all year-round. 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 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.

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.

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 is the perfect cake for any 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.

Healthier carrot cake recipe

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

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

Slow Cooker Baked Beans with Sausage

Fèves au lard et saucisses à la mijoteuse, sans trempage

Slow Cooker Baked Beans with Sausage is a one-pot meal that’s ready when you are.

It’s a relief to arrive home after a busy day with supper pretty much cooked. With just 10 minutes of simple prep in the morning this recipe for slow cooker baked beans has just one easy step remaining before supper is on the table. The beans have all day to cook in their flavourful sauce and then you simply lay the sausage on top to cook and release extra flavour into the bean mixture.

No bean soaking required

I use canned white beans for this recipe to avoid the planning and time required to soak beans from dry and pre-cook them. If you’d prefer to use dried beans in this recipe be sure that they’re fully cooked before you add them to the slow cooker. This recipe calls for just 1 1/2 cups of water which isn’t enough for partially cooked beans.

This recipe is a contemporary riff on old time beans & wieners. It works with all of your favourite sausage flavours. I have made it with garlic and herb sausage, spicy chorizo and a low fat sun dried tomato.

Slow Cooker Baked Beans with Sausage

Serves 4-6

Ingredients:

  • 2 540 ml cans of white beans (white kidney (cannellini) or navy beans)
  • 1 onion, diced
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • ½ cup Crosby’s Fancy Molasses
  • 1/3 cup brown sugar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. soy sauce or Worcestershire Sauce (use gluten-free is necessary)
  • 1 Tbsp. cider vinegar
  • ½ tsp. salt
  • 1 ½ cups water
  • 1 ½ Tbsp. flour
  • 4-6 sausage

Instructions:

  1. Drain and rinse beans. Add onion, carrot and garlic to slow cooker. Scatter over beans.
  2. In a medium bowl whisk molasses, sugar, mustard, soy sauce, vinegar, salt & water. Pour over beans, cover and cook on medium 6-8 hours.
  3. Whisk in flour, puncture sausages and lay them on top of the beans. Cover and continue cooking until sausages are cooked through, 30-40 minutes.
  4. Slice sausage before serving.

 

Fèves au lard et saucisses à la mijoteuse, sans trempage

 

Thick and Chewy Oatmeal Raisin Cookies

Biscuits à l'avoine et aux raisins épais et moelleux

I have several oatmeal raisin cookie recipes that yield thin cookies, but it took a bit to come up with a recipe for the thick and chewy oatmeal raisin cookies I remembered from my university days. This recipe is slightly adapted from the blog Sally’s Baking Addiction.

Biscuits à l'avoine et aux raisins épais et moelleux

Baking tips:

  • Chilling the dough is key to keeping the cookies thick while baking.
  • This recipe doubles well and the cookies freeze well.
  • To make these a bit more nutritious, add 1-2 Tbsp. of ground flax to the dough.

Thick and Chewy Oatmeal Raisin Cookies

Makes about 18 cookies

Ingredients:

  • ½ cup butter, softened
  • ½ cup + 1 Tbsp. sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 1 ½ Tbsp. Grandma Molasses
  • 1 cup flour, spooned in
  • ½ tsp. baking soda
  • ¾ tsp. cinnamon
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ cup raisins

Instructions:

  1. In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
  3. Add rolled oats and raisins and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

 

Gluten-Free Almond Cookies

Biscuits à l’amande faciles : belles saveur et texture; faibles en glucides et en calories; sans gluten ni sucre raffiné; végétaliens et paléo.

Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

The original title of this recipe is The World’s Easiest Cookies and they came by that name honestly. With just five ingredients (in my slightly adapted version) easy almond cookies are quick to mix up, the dough needs no chilling and they bake in 12 minutes flat.

Biscuits à l’amande faciles : belles saveur et texture; faibles en glucides et en calories; sans gluten ni sucre raffiné; végétaliens et paléo.

Once cooled, easy almond cookies have a lovely chewy texture and wholesome substance.  Thanks to the ground almonds they feel more filling than many cookies and they’re also more nutritious (along with being low in calories and fat). But they still taste like real cookies.

One more thing: easy almond cookies are also gluten-free and contain no refined sugar.

This recipe is just slightly adapted from the terrific recipe website The Kitchn.

Easy Almond Cookies

Makes 18 cookies

  • 2 cups almond flour
  • 1/2 tsp. baking powder
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. real maple syrup
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk the almond flour and baking powder together. Stir in the molasses, maple syrup and vanilla and mix until well combined (batter will be sticky).
  3. Scoop dough into a tablespoon measure and roll into balls. Place on prepared baking sheet, an inch apart.
  4. With the palm of your hand or the bottom of a glass, lightly flatten the tops of the cookies.*
  5. Bake until the cookies are set and the bottoms are golden, about 12 minutes. Cool slightly on the pan and then remove to a rack.

*For crisp cookies, flatten the dough balls into discs with the bottom of a glass before baking. Adjust baking time accordingly.

Nutritional info:

Per cookie: Calories: 46, Fat: 1.3 g, Saturated Fat: .1 g, Cholesterol: 0 mg, Carbs: 6 g, Sugar: 3.2 g, Sodium: 10.2 mg, Fibre: 0 g, Protein: 2.8 g, Potassium: 140.6 mg, Calcium: 40.9 g

 

 

Oatmeal Peanut Butter Energy Bites

Bouchées énergétiques à l’avoine et au beurre d'arachide

Oatmeal Peanut Butter Energy Bites – a healthy snack option that’s quick and easy.

This recipe lends itself to endless variations. You could use different nut or seed butters and change up the quantities of chia, flax meal and hemp, all depending on what you have in the cupboard. Another option is to swap the honey for maple syrup if you’d like a brighter sweet flavour.

peanut butter energy balls 3 sm

To make these school friendly, substitute sunflower seed butter for the peanut butter.

Oatmeal Peanut Butter Energy Bites will last for a week in the fridge.

This recipe is slightly adapted from the blog Family Bites.

Oatmeal Peanut Butter Energy Bites

Makes 18 balls

Ingredients:

  • 1 cup old-fashioned rolled oats
  • ½ cup natural peanut butter
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • 1/4 cup chocolate chips
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. chia seeds
  • 1 Tbsp. hemp seeds
  • Pinch of sea salt
  • Shredded coconut, almond flour or cocoa powder for rolling (optional)

Instructions:

  1. Combine all of the ingredients in a food processor, pulsing until they come together. Scrape into a bowl and refrigerate for 30 minutes.
  2. Using a tablespoon measure, scoop the mixture and shape it into balls. Roll in your preferred coating or leave plain.
  3. Place them on the prepared baking sheet and chill for 30 minutes before serving.

Nutritional info*:

Per ball: Calories: 88.4, Fat: 4.8 g, Saturated Fat: 1g, Cholesterol: 0 mg, Carbs: 10 g, Sugar: 4.8 g, Sodium: 2.3 mg, Fibre: 1.5 g, Protein: 2.6 g, Potassium: 110 mg, Calcium: 16.7 g

*This nutritional analysis is incomplete. It does not include nutritional impact of hemp seeds or any coating, if used.

 

Sweet Cornbread Cake

cornbread-cake-3sm-text

Make sweet cornbread cake your new summer dessert.

If you’re a fan of cornbread you know that it has a natural, wholesome sweetness. Slathered with butter and a little jam or eaten plain alongside soup it’s the only bread I know that can travel from breakfast to dinner to dessert.

cornbread cake 2sm

But a true dessert cornbread (in my books) needs to be a little sweeter than your standard recipe. That’s why I love this sweet cornbread cake recipe. It’s sweeter than my other cornbread recipes (has 10 Tbsp. of sugar) but still isn’t as sweet as a regular cake, which means the cornmeal taste isn’t lost. A little molasses  rounds out the flavour, and molasses is also drizzled on top for added stickiness.

cornbread-cake-e1468923747481

This cake needs no frosting. Simply serve it with sweetened fresh berries. Sweet cornbread cake suits all of your favourite summer fruit, from rhubarb compote to strawberries, raspberries, sliced peaches, blueberries…

 

Sweet Cornbread Cake

Ingredients:

  • ½ cup fine or medium cornmeal, spooned in
  • 1 ½ cups flour, spooned in
  • ½ cup + 2 Tbsp. sugar
  • 1 Tbsp. Baking powder
  • ½ tsp. salt
  • 2 eggs, room temperature
  • 3 Tbsp. Crosby’s Fancy Molasses, divided
  • 1/4 cup oil
  • ¼ cup melted butter
  • 1 ¼ cups milk or buttermilk

Instructions:

  1. Preheat oven to 350 F and line an 8” baking pan with parchment paper
  2. In a large bowl whisk the cornmeal, flour, sugar, baking powder and salt.
  3. In another bowl beat the eggs with 2 Tbsp. of the molasses. Whisk in the oil and the milk. Gently whisk the wet mixture into the dry, stirring just until no lumps of flour remain.
  4. Pour into prepared pan.
  5. Bake about 45 minutes, until the edge of the cake is pulling away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
  6. Let cool in pan for about 10 minutes then remove to a cooling rack.
  7. Drizzle with remaining Tbsp. of molasses before serving.

This cake is delicious served warm.

Almond Butter Energy Bars

Almond Butter Energy Bars Recipe

Makes 36 bars

Ingredients:

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

Instructions:

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

 

Nutritional info: Per bar. Calories: 174, Fat: 10.5 g, Saturated Fat: 2.9 g, Cholesterol: 0 mg, Carbs: 18.9 g, Sugar: 8.5  Fibre: 2.7 g, Protein: 3.5 g, Potassium 228 mg

Sweet Chili Barbecue Sauce

sweet chili BBQ sauce sm

Why buy barbecue sauce when you can make your own, in 15 minutes.

Getting your weekend barbecue off to a flying start can be as simple as having a really great barbecue sauce on hand. Of course you can buy the sauce, but why not make your own? This classic Sweet Chili Barbecue Sauce is quick, easy and has the kind of made-from-scratch flavor that will make your barbecue favourites taste extra delicious.

I’m still learning my way around the grill and more often than not will default to my grill pan on the stovetop. But I do love the sounds and smells of the barbecue so am slowing building my skills. When I’m cooking on the barbecue I consider my meat thermometer and a great barbecue sauce my safety nets. I still often overcook things (err on the side of caution) but they always taste good.

This recipe is an adaptation of our Beer Barbecue Sauce recipe, the backyard staple from my childhood.

We love Sweet Chili Barbecue Sauce slathered on burgers, chicken and as a final basting sauce for spice rubbed ribs.

It will last for a couple of weeks in the fridge so make a double batch and leave it in your fridge. A jar of this sauce along with the recipe makes a great gift for your backyard grill kings and queens.

Sweet Chili Barbecue Sauce

  • 1 Tbsp. oil
  • ½ cup grated onion
  • ¼ cup cider vinegar
  • ¼ cup Dijon mustard
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup chili sauce
  • ¼ cup vegetable stock
  • 1 tsp. Worcestershire sauce
  • 1 tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. pepper
  1.  In a saucepan over medium heat, warm the oil until it shimmers then add the onion. Saute until the onion just starts to brown then whisk in remaining ingredients.
  2. Bring to a boil and simmer for 10-15 minutes, stirring often.

 

 

Bakery Style Molasses Crinkle Cookies

 

Bakery-style-molasses-cookies-2sm-2Bakery Style Molasses Crinkle Cookies

Makes 20-22 cookies

  • ½ cup butter
  • ⅓ cup sugar
  • ¼ cup (packed) dark brown sugar
  • ⅓ cup Crosby’s Fancy Molasses
  • 1 egg
  • 2 cups flour, spooned in
  • 2 tsp. baking soda
  • 1½ tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. cloves
  • 1/4 tsp. salt
  • Sugar for rolling
  1. Preheat to 375°. Line baking sheets with parchment paper.
  2. Melt butter in a medium-sized pot. When just melted remove from heat and stir in the white and brown sugar. Stir in the molasses then the egg, mixing well.
  3. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt just until combined.
  4. At this point the dough can be refrigerated or you can bake the cookies right away.
  5. Place rolling sugar in a small bowl.
  6. Scoop dough by the tablespoonful and roll into balls. Roll in sugar and set on prepared sheet, about 2” apart.
  7. Bake 10-12 minutes. Once set, remove to wire racks and let cool completely.

Bakery-style-molasses-cookies-3sm2

Pecan Praline No-Churn Ice Cream

no-churn-ice-cream-2sm

Pecan Praline No-Churn Ice Cream

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

For the praline:

  • 2 tablespoons brown sugar
  • 2 tablespoons Grandma Molasses
  • 1 tablespoon butter, melted
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup pecans

For the ice cream:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • 2 cups heavy cream
  1. Preheat the oven to 350 F. In a small bowl, combine the brown sugar, molasses, butter, cinnamon and salt. Add the pecans and stir until they are well coated. Spread the nuts on a parchment lined baking sheet and bake for 12 minutes until they are bubbling and dark in colour. Remove from the oven and allow them to cool completely. Chop the cooled and hardened pecan praline into small pieces.
  2. Line a 9×5 inch loaf pan with parchment paper. In a small bowl, whisk together the sweetened condensed milk and the molasses. Whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  3. Fold the chopped pecan praline into the cream mixture, and spread this in the prepared pan. Cover and freeze for at least 6 hours. 

Molasses-ice-cream-close-sm

Ginger Cardamom Rhubarb Crisp

Ginger-rhubarb-crisp-crop-800

Ginger Cardamom Rhubarb Crisp

  • 5 cups chopped rhubarb
  • ½ cup sugar
  • ¼ cup Grandma Molasses
  • ½ tsp. ground ginger
  • ¼ tsp. cardamom
  • 2 Tbsp. flour

Topping:

  • 1 cup flour
  • 1 cup old fashioned rolled oats
  • ½ cup brown sugar
  • ½ tsp. ground ginger
  • ½ cup butter
  1. Preheat oven to 350 F
  2. In a medium bowl combine rhubarb with sugar, molasses, spices and flour. Toss to coat and scrape into a 9”x9” (or thereabouts) baking dish.
  3. In another bowl combine the flour, oats, sugar and ginger.
  4. Cut in the butter with a pastry blender or rub with your fingers, until the mixture forms pea-sized chunks.
  5. Sprinkle over rhubarb mixture and bake for about 35 minutes, until fruit is bubbling and topping is starting to brown.
  6. Serve with a drizzle of fresh cream.

Ginger-rhubarb-crisp-2

Oatmeal Chocolate Chip Cookies Recipe

oatmeal chocolate chip cookieshttp://www.grandmamolasses.com/The mom-child cookie compromise

If there was a list of all-time family-friendly cookies this recipe for oatmeal chocolate chip cookies would be on it. A classic from the Fanny Farmer cookbook this recipe has more than stood the test of time.

(Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook.)

Oatmeal Chocolate Chip Cookies are kid-friendly and mom-friendly.

Any cookie with chocolate chips is a hit in my house, but as a mom, I feel the need to stuff a little nourishment into my kids’ snack too. That’s where the rolled oats, flax and nuts or seeds come in.

Oatmeal Chocolate Chip Cookies with a healthy twist are a good cookie compromise.

oatmeal chocolate chip cookies

There’s nothing like an old fashioned oatmeal cookie to make you feel satisfied. They’re filling in a way that other cookies aren’t and leave you feeling like you’ve had a bit of a healthy treat.

Healthy tips:

  • To add fibre and flavour use stone ground whole white flour for these cookies, or substitute whole wheat flour for ¾ cup of the white flour.
  • You can reduce the sugar to 2/3 of a cup.

Cape Cod Oatmeal Chocolate Chip Cookies

Ingredients:

  • 1 ¾ cups flour
  • 2 Tbsp. ground flaxseed
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup butter, melted
  • 1 Tbsp. Crosby’s Fancy Molasses
  • ¼ cup milk
  • 2 cup old fashioned rolled oats
  • 1 cup raisins or chocolate chips (or half and half)
  • ½ cup walnuts

Instructions:

  1. Can substitute sunflower or pumpkin seeds for the walnuts to make them school friendly
  2. Preheat oven to 325 F
  3. In a medium bowl combine flour, flax baking soda, cinnamon and salt
  4. In a large bowl whisk the egg with the sugar then add the melted butter.  Whisk in the molasses and milk.
  5. Stir in the flour mixture then the rolled oats, chocolate chips and walnuts.
  6. Mix until well combined and drop by heaping teaspoonful on a parchment lined baking sheet.
  7. Bake for 10-12 minutes until set.

 

Ginger Molasses Biscuits for Strawberry Shortcake

ginger molasses biscuits

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

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. Grandma 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.

Rhubarb Streusel Muffins

rhubarb streusel muffins

It’s still too early for rhubarb in Southern New Brunswick but it won’t be long. The snow is barely gone but the gardens have responded to the late spring warmth with gusto and are racing to catch up.

While I watch my garden (and rhubarb) grow I’m enjoying the last of my stash of frozen rhubarb. I have been making rhubarb compote to stir into yogurt, rhubarb juice to drink with sparkling water and am now onto this rhubarb muffin recipe.

The more rhubarb I eat the more it feels like spring.

rhubarb streusel muffins

Rhubarb streusel muffins are light textured and not too sweet. I dice the rhubarb quite small to avoid getting a soggy mouthful.

Feel free to use oil instead of melted butter (although you will sacrifice a little flavour). Ginger is a lovely replacement for cinnamon and lemon zest could stand in for the orange zest.

Rhubarb Streusel Muffins

Makes 12-13 muffins

Ingredients:

  • 2 cups flour
  • 1/2 cup sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • Zest of one orange
  • 1 cup sour cream or yogurt
  • ½ cup butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 tsp. orange flower water (optional)
  • 1-1/2 cups diced rhubarb

Streusel topping:

  • 2 Tbsp. flour
  • 2 Tbsp. sugar
  • 1 Tbsp. soft butter

Instructions:

  1. Preheat oven to 375F. Line a 12-cup muffin tin with paper cups.
  2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt and whisk to blend.
  3. In a medium bowl, whisk together the sour cream, melted butter, molasses, eggs, vanilla and orange flower water until smooth. Gently stir the sour cream mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
  4. Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
  5. Make the topping: In a small bowl, combine the flour, sugar and butter and rub together with your fingers. Sprinkle over each muffin.
  6. Bake the muffins until they’re golden brown and spring back when gently pressed about 18minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.

 

Sticky Toffee Pudding a Dessert to make you Swoon

sticky toffee pudding

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 bit and go flying off to heaven. The texture is exquisite with the pureed dates and the flavour is incredible. And that is all before your douse the little puddings with warm toffee sauce.

sticky toffee pudding

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.

Perfect Sticky Toffee Pudding

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

To prepare the pudding

  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.

Serve warm with Toffee Sauce drizzled over. Or you can place them in an oven proof dish and coat with the sauce.

Taffy Toast a Sweet Buttery Treat

Toast caramel au beurre, un délice dont on ne se lasse pas

If you’re from Eastern Canada chances are your family has some sort of bread and molasses story.

Fresh bread with butter and molasses has been a dessert stand-in for decades (dare I say centuries) up and down the Eastern seaboard and throughout Quebec. In some places it was biscuits with molasses and everywhere there is the hot debate about what goes on first, the butter or the molasses. (If you butter first then the molasses just runs off. Molasses first seems to defy convention…)

I have yet to try toutons, the fried bread dough drizzled with molasses that is a favourite in Newfoundland but what I have become fond of is Taffy Toast, a childhood treat of Holly from Nova Scotia. When Holly told me about the childhood dessert treat that her mom used to make for her and her siblings I felt like the bread-and-molasses food group had been elevated to a whole new level. It’s sweet, buttery and crispy. Holly grew up calling it Taffy Toast and the name couldn’t be more apt.

Toast caramel au beurre, un délice dont on ne se lasse pas

Taffy Toast is a speedy treat that makes for a nice afterschool snack when the cookie jar is empty. (I have tested it on my children’s friends and they devour it in a flash.)

To end the molasses-first or butter-first debate I have tested this recipe both ways and the molasses-first version wins hands down.

Be sure not to overheat the pan or it will burn easily.

Taffy Toast

A molasses memory from Holly Bond

Makes two slices (10 fingers)

Ingredients:

  • 2 slices of bread (porous bread is best since it lets the molasses soak in a bit more)
  • About 2 Tbsp. Crosby’s Fancy Molasses*
  • 1-2 tsp. butter

*If you’re using thick cut homemade bread you may need more molasses.

Instructions:

  1. Spread molasses on both sides of each slice of bread.
  2. Melt 1 tsp. butter in a fry pan over medium heat.
  3. Place bread in pan and fry until golden and just crispy.
  4. Flip and repeat.
  5. Slice into fingers and serve warm

No-Fuss Crispy Cranberry Almond Granola Bars

Ces barres de céréales croquantes aux canneberges et amandes remplissent les conditions : une gâterie sucrée un peu saine.

Packing healthy snacks for the ski hill, car trips or any old time isn’t always simple. Grabbing fruit is easy but finding a sweet treat that my kids will eat, is tasty, satisfying and full of healthy stuff isn’t always simple.

To keep my kids full (or at least full enough to last until lunch or supper) I need something that will stick with them, takes time to digest. I also need something that feels a bit like a treat because homemade snacks have tough competition — My kids’ first choice is always a Reese’s Peanut Butter Cup.

These Crispy Cranberry Almond Granola Bars fit the bill. They’re a sweet treat that’s a bit healthy.

Ces barres de céréales croquantes aux canneberges et amandes remplissent les conditions : une gâterie sucrée un peu saine.

To make these school-friendly, or simply change them up, replace the almonds with a mixture of sunflower seeds and pumpkin seeds. To really amp up the nutrition use half blackstrap molasses.

No-Fuss Crispy Cranberry Almond Granola Bars

Adapted from Foodess

Makes 18 generous bars

Ingredients

  • 2 cups old fashioned rolled oats*
  • 2 cups crisp rice cereal*
  • ½ cup dried cranberries
  • 1 cup whole almonds, toasted
  • ⅓ cup butter
  • ⅓ cup Crosby’s Fancy Molasses
  • ⅓ cup brown sugar, packed
  • ½ tsp. vanilla extract
  • 4½ oz (125 grams) coarsely chopped dark chocolate

*To make these gluten free choose gluten-free rolled oats and crisp rice cereal.

Instructions

  1. Line a 9”x9” pan with parchment paper or grease it well.
  2. Combine the oats, rice cereal, cranberries and almonds in a large bowl.
  3. Melt butter, molasses and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook 2 minutes. Remove from heat and stir in vanilla extract (it will sputter).
  4. Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a minute then stir in chopped chocolate. Press mixture firmly (and I mean firmly) into prepared pan and ensure it gets right to the edges. Try laying a sheet of parchment paper overtop to make it easier to press down.
  5. Refrigerate until set and cut into bars.

 

Healthy Gingerbread Muffins

A healthy start to 2015

I spent half of Sunday cleaning, pitching, de-cluttering and generally trying to organize our house. I went through piles of papers, drawers and cupboards…

The de-clutter urge comes but once a year so I have to make hay while the sun shines.

healthy gingerbread muffins

I de-clutter my cooking this time of year too. After all that rich food over Christmas I start to crave healthier, simpler recipes.

Healthy gingerbread muffins fit right into that category. They are true muffins — not too sweet and beautifully spiced, they offer a comforting gingerbread treat without the richness of a cake or the extra sweet of a cookie.

These muffins contain no refined sugar and instead are sweetened with flavourful fancy molasses and honey. They also contain a good amount of whole grain flour which adds fiber and flavour.

You can dress them up with a sprinkling of sugar or keep them plain. Either way they’re a tasty treat for a January day.

healthy gingerbread muffins

 Healthy Gingerbread Muffins

Adapted from Pinch of Yum

Makes 12 muffins

Ingredients:

  • ½ cup oil or melted butter
  • ½ cup Grandma Molasses
  • 1/3 cup honey or maple syrup
  • 1 egg
  • ½ cup yogurt or sour cream
  • ½ cup milk
  • 1½ cups flour (spooned in)
  • 1 cup whole wheat or spelt flour (spooned in)
  • 1½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 teaspoon ground ginger
  • Coarse sugar for topping (optional)

 Instructions:

  1. Preheat the oven to 375 degrees. Grease a muffin tin or line with paper liners.
  2. In a medium bowl, whisk the oil, molasses and honey. Whisk in the egg then yogurt and milk.
  3. In another bowl combine the flours, baking soda, salt and spices.
  4. Add wet to dry ingredients and stir gently just until combined. (Batter will be lumpy).
  5. Spoon batter into muffin tins and sprinkle with coarse sugar (if using).
  6. Bake for 15 to 20 minutes. (Muffins baked in a dark pan will cook more quickly).
  7. Let cool in tins for about 10 minutes before removing to a cooling rack.

Grandma Molasses

The highest grade of molasses available, fancy molasses is the pure juice of the sugar cane, condensed, inverted and purified. It is 100% natural and contains no additives or preservatives. It is a bit lighter in colour than the other molasses products, and the flavour is tangy sweet. All the recipes on this website are made with Fancy Molasses.

Uses: Fancy molasses is an excellent topping on toast, pancakes or biscuits and is a great addition to marinades, rubs and sauces. It is a popular ingredient in baked goods, yielding softer cookies and crustier bread.

50 Molasses-Inspired Recipes in our New Cookbook

Free molasses cookbook

50 of our favourite everyday recipes in one new cookbook

This is what I have come to learn…

Eating well when you’re busy can seem impossible but it’s more a matter of resolve and a great stash of recipes than it is time and effort.

I know that’s easy to say, but when you think about it some of the tastiest recipes have barely a handful of ingredients and are quick to whip up, even if spending time in the kitchen isn’t really your thing.

That’s the spirit behind our new cookbook, Molasses and More.

For this collection we gathered 50 terrific everyday recipes, food that I cooked for my family over the past couple of years. This is week-night and weekend food, lunchbox snack food and delicious breakfast food.  This is REAL food that I shared with you on this website through my weekly blog posts.

Consider this new book your “Great stash of recipes.”

This new book goes to show that there’s a place at your table for molasses anytime of the day. From traditional baked goods to main dish meals, this book is all about wholesome and satisfying everyday food – the delicious with the nutritious, made all the better because it’s homemade.

Download your free copy of Molasses and More

Here’s to eating well, every day.

Bridget signature

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