Download Our New Cookie eBook for Free

Grandma Molasses Cookie eBook

Meet Hazelnut Truffle-Stuffed Ginger Cookies, the feature cookie in our new Cookie eBook  and the winning entry in our national molasses cookie contest with Food Bloggers of Canada. The recipe was created and photographed by Ashley of The Recipe Rebel blog.

In the new Cookie eBook you’ll also find the two runners up in the contest:

The new Cookie eBook includes 20 cookie recipes in total, a delicious selection of molasses cookies to suit your back-to-school cookie cravings.

Download the new Cookie eBook here.

 (This book was created as an ebook only so there are no printed copies available.)

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Blueberry Buttermilk Cornbread with Molasses

blueberry buttermilk cornbread

I found a lovely card with the saying “Your day will go in the direction that the corners of your mouth turn.”

It reminds me that we are the masters of our own happiness and that a good breakfast can help to launch each day in the right direction.

Since it’s August I have been starting my day with blueberries, eating them by the handful, whirring them into smoothies and baking all my favourite blueberry recipes.

blueberry buttermilk cornbread

This week it was Blueberry Buttermilk Cornbread. Sweetened with molasses this cornbread is extra flavourful without being cake-sweet.

I love how cornbread walks that fine line between something you eat with supper and something you have for dessert. This recipe is also yummy with breakfast and makes for a great snack.

Blueberry Buttermilk Cornbread with Molasses

Adapted from Tutti-Dolci

  • 1 ¼ cups flour
  • 1 ¼ cups cornmeal
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk
  • 2 eggs, at room temperature
  • ¼ cup brown sugar
  • ¼ cup Grandma Fancy Molasses
  • ¼ cup butter, melted
  • 1 generous cup blueberries
  1. Preheat oven to 400 F and grease a 9” cake pan (round or square)
  2. In a large bowl whisk together the flour, cornmeal, baking powder, soda and salt.
  3. In another bowl whisk the butter with the sugar and molasses. Whisk in the eggs then the buttermilk.
  4. When well combined add to dry ingredients and stir gently until almost combined.
  5. Fold in blueberries.
  6. Scrape batter into prepared pan and bake for about 25 minutes.  
  7. Cool in pan for 10 minutes before loosening the edges and turning out onto a cooling rack.

 

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Molasses Marinated Broccoli Salad

molasses marinated broccoli salad

It’s always great to have a stash of salad recipes that venture from the lettuce sort. In fact, a group of friends and I were joking about a potluck I hosted where everyone, everyone, brought a salad. Fortunately they weren’t all leafy green salads.

You can make a great summer meal of salads when there’s a good variety of vegetables and textures involved (and you have laidback guests who are enjoying the wine). 

This marinated broccoli salad recipe from my sister-in-law Jane adds great variety to a potluck and is a welcome change from basic steamed broccoli.

It tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch. Continue reading

Grilled Teriyaki Salmon with a Molasses Twist

teriyaki salmon

I should title this recipe “How to feed a crowd and have them all licking their fingers” because that was the scene at our cottage last weekend as supper was devoured. It’s a beautiful sight to see food so heartily enjoyed, especially when it takes all of five minutes to prepare. Prepared lovingly, nonetheless, but still everything was ready in a flash.

teriyaki salmon

Molasses is a teriyaki star. Used in place of sugar in this iconic sauce gives the sauce more depth and flavour as well as a wholesome kind of sweetness.

Used with salmon steaks, fillets or salmon strips on skewers this sauce helps to keep the fish moist during cooking. A short marinade deepens the flavour but isn’t necessary.

Try this sauce with shrimp, chicken or beef. That’s how versatile it is. Feel free to adjust the seasoning if you like more or less ginger or garlic. And gage your own sweet metre with the molasses.

This sauce will last a couple of weeks in the fridge.

teriyaki salmon

 

Grilled Teriyaki Salmon

Teriyaki Sauce

  • ¼ cup water
  • 3 tsp. cornstarch
  • ½ cup soya sauce or tamari (gluten free)
  • 5-6 Tbsp. Grandma Fancy Molasses
  • 1 ½ tsp. grated fresh ginger
  • 1 clove of garlic, minced
  • 1 tsp. toasted sesame oil
  • ¼ cup cider vinegar

 

  • Enough salmon for 4 people. (Salmon steaks, fillets or skinless pieces cut into strips for threading on skewers)

Directions:

For the teriyaki sauce:

  1. In a medium pot whisk cornstarch into water then whisk in remaining ingredients (except fish)
  2. Bring to a gentle simmer, stirring constantly and cook until it begins to thicken (2-3 minutes).
  3. Remove from heat and let cool slightly.

To cook the fish:

  1. Marinate salmon in half of the sauce for about 30 minutes.
  2. When ready to cook fish remove from marinade, shake off excess and discard.
  3. Grill on the barbecue or broil, flipping halfway through cooking. (Time will depend on type of fish and cooking method)
  4. Serve additional sauce alongside, if desired.

 

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

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 Bars

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 Tbsp. Grandma 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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Blueberry Peach Cobbler tastes just like summer

blueberry peach cobbler

I love August. I love how the simple act of flipping the calendar somehow makes the air feel different. I love the abundance in the markets, I love the baskets of Ontario peaches and how everywhere you turn there are gorgeous pints of plump New Brunswick blueberries.

I know the summer clock is ticking once August arrives but all the same, I can’t resist all that August offers.

blueberry peach cobbler

This is an easy dessert that lets me indulge in two of my favourite summer fruits – peaches and blueberries. The two combine beautifully in this delicious cobbler, or pudding cake as some might call it. Eaten right out of the oven drizzled with fresh cream, every bite tastes like a warm August afternoon.

The recipe can be adapted for any fruit or fruit combination and of course you can serve it with ice cream too.

Blueberry Peach Cobbler

Ingredients:

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Grandma Fancy Molasses
  • 3 cups blueberries
  • 1 cup chopped peaches (about 2 peaches, skinned and chopped)
  • Juice and zest of half a lemon
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ tsp. ginger
  • ½ cup sugar
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

Directions:

  1. 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 blueberries, peaches, molasses and lemon juice. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened.
  2. Remove fruit from heat, stir in the lemon zest then scoop out ½ cup of mixture and set aside. Pour remaining fruit into the prepared baking dish.

For the cake topping:

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

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The only blueberry muffin recipe you will ever need

blueberry muffin recipe

One great blueberry muffin recipe and 10 ways to make it your own.

This basic blueberry muffin recipe lends itself to endless variations — from adding lemon zest and ginger to substituting whole grain flour or reducing the sugar.

They’re delicious when made just as the recipe is written but if you like to make blueberry muffins often it’s great to have options to shake it up a bit. Who knows, you might discover a variation that becomes your new family favourite.

Below are 10 suggested variations to make this excellent recipe your own. So go ahead, experiment, and let me know in the comments what other tasty ideas you come up with.

blueberry muffin recipe

10 Tasty Blueberry Muffin Recipe Variations:

  1. Add the zest of half a lemon and a pinch of ginger to the dry ingredients before mixing.
  2. Swap out half of the flour with whole wheat pastry flour, regular whole wheat flour or spelt flour.
  3. Reduce the sugar to 2/3 cup if you prefer your muffins less sweet.
  4. Sprinkle coarse sugar overtop before baking to give them a pretty sparkle
  5. Add 1/4 to 1/3 cup chopped crystalized ginger to the batter.
  6. Swap melted butter for 2 Tbsp. of the oil to add a little richness to the taste.
  7. Add 1/4 cup poppy seeds or 1/2 cup chocolate chips and the zest of an orange.
  8. Add half raspberries and half blueberries for berry blast muffins.
  9. Substitute 1/4 ground flax seed, oat bran or wheat germ for 1/4 cup of the flour.
  10. Dress them up with a lemon glaze (1/2 cup icing sugar, 1 Tbsp. milk or cream and a few drops of lemon juice)

Molasses Blueberry Muffins

Ingredients:

  • 3 cups flour, spooned in
  • 1 cup white sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 3 large eggs
  • 1 cup milk
  • ¼ cup Grandma Molasses Fancy Molasses
  • ¼ cup canola or grape seed oil
  • 1 tsp. vanilla
  • 2 cups blueberries

Directions:

  1. Preheat oven to 400°F and line muffin tins with papers.
  2. In a medium bowl whisk together liquid ingredients.
  3. In a large bowl whisk dry ingredients.
  4. Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into course globs.
  5. Pour into muffin cups and fill to the top.
  6. Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

 

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Anne Marie’s Chewy Molasses Chocolate Chip Cookies

chewy molasses chocolate chip cookies

If you’re a fan of chocolate chip cookies made with brown sugar then this recipe is for you.

It’s a classic chocolate chip cookie made rich, delicious and extra flavourful with molasses. There is no brown sugar in the recipe but the texture is characteristic of a good brown sugar cookie — All that flavour that you just can’t get from plain white sugar.

The recipe came from a reader who adapted an old Grandma Molasses recipe for quick ginger cookies into what has become her favourite chocolate chip cookie recipe.

chewy molasses chocolate chip cookies

I’d have to agree.

Stripped of spices and deliciously overwhelmed by chocolate chips these soft chewy cookies remind me that a classic chocolate chip cookie is still a great baking marvel.

Some of this batch will get tucked into a care parcel for my son who is off at camp for two weeks, living in a tent and canoeing all over Southwestern New Brunswick. I’m thinking they’d be yummy with campfire-toasted marshmallows.

chewy molasses chocolate chip cookies

If you prefer your chocolate chip cookies to be a little thicker and slightly cake like then reduce the molasses to ¼ cup.

I’ll give you free reign on the chocolate chips. Annemarie adds 2 full cups but I used 1 1/3 cups in this batch. I also baked them as drop cookies.

Annemarie’s Chewy Molasses Chocolate Chip Cookies

Makes about 3 1/2 dozen

Ingredients:

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2  cup Grandma Fancy Molasses
  • 2 ¼ cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4  tsp. salt
  • 1-2 cups chocolate chips (you decide!)

Directions:

  1. Cream butter then add sugar, egg, vanilla and molasses. Add dry ingredients. Mix well. Stir in chocolate chips.
  2. Drop by teaspoonful onto a parchment lined cookie sheet or make into small balls, roll in white sugar and press down with fork.
  3. Bake at 375°F for 8 to 10 minutes.

 

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Win a Grandma Molasses baking prize pack & a copy of our new cookbook

Molasses and More cookbook

Do you ever enter draws at country fairs?

I love the thrill of an occasional draw, that bubble of potential that exists between when you put your ballot in the box and when the winner is drawn.

It’s fun because the fantasy of winning something, little or big, is a great summer escape.

My daughter likes to play the game “What would you do if…?” and it often ends up being about winning. She asks questions like “What would you do if I won a tea cup pig?” or “What would you do if you stubbed your toe on a rock that ended up being the corner of a pirate’s treasure chest?”

In the spirit of my daughter’s game, we’re hosting a fun prize draw this month.
Grandma Molasses baking prize pack

If you’re reading this recipe blog, chances are you like to bake and cook. So, what would you do if you won a sturdy apron, some baking utensils and a printed copy of our brand new cookbook, Molasses and More?

One lucky winner will receive the baking prize pictured above:

  • One sturdy black cotton apron
  • One printed copy of our new cookbook, Molasses and More
  • One handy dandy baking utensil (may or may not be stainless measuring spoons)
  • Handy cotton tote bag

There are several ways to enter and a chance to get up to four ballots in the hat. Just follow the instructions below.

Good luck!

a Rafflecopter giveaway

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Gingerbread Coconut Thumbprint Cookies are gorgeous and delicious

molasses coconut thumbprint cookies

If ever there was a glamorous cookie then this is it. Gingerbread coconut thumbprint cookies are gorgeous, but down to earth in a “I’m a humble molasses cookie” kind of way.

Rolled in coconut and filled with glossy blueberry jelly (or raspberry jam) these cookies have a compelling flavour-texture combo too.

gingerbread coconut thumbprint cookies

We’re in the thick of jam and jelly season, the thought of which takes me back to my childhood. I grew up in a house where jars of jam and jelly were cooling on the counter pretty much from July to October as mom cooked her way through summer and fall fruit. Everything got packed away in the cold room but a bowl of the jam or jelly foam skimmed off the top was always left on the counter for us to spread on toast or stir into yogurt.

The stash of jam would last us most of the year. Most was used on toast but sometimes mom would bake thumbprint cookies, or use a jar to fill a layer cake. Sometimes we’d spoon it over ice cream.

gingerbread coconut thumbprint cookies

As you can see, there is nothing prettier than a cookie filled with jam or jelly. It’s an effortless way to fancy things up. Feel free to fill these cookies with whatever jam or preserves you have on hand.

Gingerbread Coconut Thumbprint cookies with Blueberry Jelly

Slightly adapted from Eating Well

Ingredients

  • 2 cups flour, spooned in
  • 1 cup whole-wheat pastry flour or regular whole wheat flour, spooned in
  • 1 Tbsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup oil
  • ¼ cup butter, softened
  • 2/3 cup packed dark brown sugar
  • 1/2 cup Grandma Fancy Molasses
  • 1 egg
  • Finely grated zest of 1 orange, lemon or lime
  • 2/3 cup unsweetened desiccated coconut (medium)
  • 1/2 cup blueberry jelly or any jam or preserves
  1. Preheat to 350°F. Line a large baking sheet with parchment paper.
  2. Whisk flours, spices, baking powder, and salt in a medium bowl.
  3. In a large bowl beat oil, butter, brown sugar, molasses, egg and citrus zest until well blended.
  4. Beat half the flour mixture into the wet ingredients  then beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes.
  5. Roll dough into 1 ½” balls (about 1 Tbsp. of dough per ball).
  6. Place coconut in a shallow bowl and roll each ball in the coconut.
  7. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb and fill with a scant 1/2 tsp. jelly.
  8. Bake the cookies until set, about 8 to 12 minutes.
  9. Let cool slightly before removing to a wire rack.

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Sweet Molasses Barbecue Sauce

 sweet molasses barbecue sauce

Sweet Molasses Barbecue Sauce

  • ¾ cup brown sugar
  • ¾ cup ketchup (or up to 1 cup)
  • ¼ cup cider vinegar
  • 1/4 cup water
  • 1/3 cup Grandma Fancy Molasses
  • 1 Tbsp. Worcestershire Sauce
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • ½ to 1 tsp. black pepper
  • 1/2 tsp. coarse salt (optional)

Instructions:

  1. Whisk together all sauce ingredients in a large bowl.  Transfer to a jar with a tight fitting lid and refrigerate.

This sauce will last in the fridge for at least a month.

 

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Chewy Chocolaty Gingerbread Blondies

chewy gingerbread blondies

Dark, chewy and flavourful.

That’s how I like my brownies and these blond brownies fit that category perfectly thanks to the cup of chocolate chips added to the batter.

I grew up with cake-like brownies and blondies, which I still love, but there is something a little decadent about a chewy, fudgy brownie. To some they’re simply undercooked but to others they take on a candy-like quality.

chewy gingerbread blondies

My dad was a connoisseur of fudge so I grew up with fudge always being around the house. Dad’s fudge was tucked away in his armoire but he used to share it with us in the evenings when we were getting ready for bed.

Now my kids have taken up the cause. When we’re at markets where fresh fudge is sold they pool their money to buy it in great slabs.

And they love all things fudgy.

It was no surprize when I baked these fudgy gingerbread blondies that they disappeared at an alarming rate. Every time my son passed through the kitchen he grabbed another. I finally had to put the few remaining squares in the basement freezer.
chewy gingerbread blondies

Chewy Gingerbread Blondies

AKA Blond Brownies

Adapted from Averie Cooks

  • 1/2 cup butter, melted
  • 1 egg
  • 1 cup light brown sugar, packed
  • 1/2 cup Grandma Fancy Molasses
  • 1 Tbsp. vanilla extract
  • 1 1/4 cups flour
  • ¼ tsp. baking soda
  • 1 ½ tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1 cup + 2 Tbsp. chocolate chips, divided
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper.
  2. In a large bowl mix the melted butter (slightly cooled) with the brown sugar, egg, molasses and vanilla.
  3. In a medium bowl whisk together the flour, baking soda and spices.
  4. Add flour mixture to butter-sugar mixture and mix until just combined.
  5. Stir in 1 cup chocolate chips.
  6. Spread in prepared pan and sprinkle with remaining 2 Tbsp. of chocolate chips and press them into the batter ever so lightly.
  7. Bake 30-35 minutes until the blondies start to pull away from the edge of the pan. Bake a little longer if you prefer a firmer blondie.
  8. Cool in pan and cut into squares.

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Sweet and Salty Molasses Soy Marinated Drumsticks

molasses soy drumsticks

This is your solution to busy weeknight meals

Do you ever find yourself on a Wednesday evening wondering what to make for supper? Here’s your answer.

This four-ingredient marinade is a flavourful way to eat relatively quick-cooking chicken drumsticks. Simply mix it up in the baking dish, add the drumsticks, toss to coat and pop them in the oven.

While the chicken is cooking you can mix up your salad and may be cook a little rice or quinoa. Roast some chopped zucchini and peppers alongside if you’d like, and in about 30 minutes your meal is ready without a whole lot of effort on your part.

My kids go crazy for drumsticks and loved this recipe. They love food that you can eat with your hands and the seasoning in this recipe is just right. Feel free to adjust the amount of soy sauce, depending on how salty you like your food. You’ll find that the balsamic vinegar strikes a good flavour balance with the soy and molasses and provides some acidity to help the marinade penetrate the meat a bit.

This chicken is good served cold as well.

Sweet & Salty Molasses Soy Marinated Drumsticks

  • 2 Tbsp. Grandma Fancy Molasses
  • 1-2 Tbsp. soy sauce or tamari (GF)
  • 2 Tbsp. balsamic vinegar
  • 1 clove garlic, pressed or minced
  • 2 lbs chicken drumsticks
  • 1-2 Tbsp. chopped chives or scallions
  1. Preheat oven to 425 F.
  2. In a baking dish large enough to fit the chicken in a single layer combine the four marinade ingredients. Add the chicken and toss to coat, using your hands to rub the marinade into the chicken.
  3. Bake for about 30 minutes or until caramelized and cooked through. Flip chicken pieces at the 15-minute mark. (Cooking time will depend on the size of your drumsticks.)
  4. Garnish with chives before serving.

 

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Healthy Kitchen Sink Muffins

healthy kitchen sink muffins

Little house. Big trees. 100 km/h wind gusts.

Torrential rain. No power.

It was a bit of a crazy weekend in the Maritimes.

Watching the trees sway and the branches fly was mesmerizing, like watching the flames of a campfire dance. It was otherworldly, beautiful and a little scary.

Helens trees

But then the sun came out on Sunday afternoon. And all of the neighbours strolled onto our leaf and branch-strewn street. The chainsaws came out and the generators were put away. The raking began.

Lots of enormous trees came down in my little neighbourhood but almost without fail all fell into the woods. Only one basement flooded. We were a lucky bunch.

After Saturday night’s picnic supper by candlelight and Sunday morning breakfast made on the floor, cooking at the stove feels like a treat.

espresso machine

This isn’t a celebration recipe it’s just a tasty example of something you can make if you have a working stove.

This is a no-fat muffin, sort of. Of course buttermilk has a little fat in it (albeit very little) and eggs have a bit of fat. But as far as muffins go this recipe is great — no butter and no oil.

These healthy kitchen sink muffins aren’t lacking in flavour though. What with rolled oats, banana, flax, apple sauce, dried cranberries, walnuts and molasses, these muffins are extra flavourful and have great texture.

Feel free to substitute sunflower seeds for the walnuts or chocolate chips for the dried cranberries, or throw them all in together.

healthy kitchen sink muffins

 

Healthy Kitchen Sink Muffins

Adapted from The Pioneer Woman

  • 1 cup whole wheat or spelt flour (spooned in)
  • 1/2 cup flour (spooned in)
  • 1/4 cup ground flaxseed
  • 1 cup rolled oats (not instant)
  • 1/2 cup brown sugar, packed
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup dried cranberries or dried cherries or
  • 1 cup buttermilk*
  • 1 egg
  • 1 tsp. vanilla
  • 1 banana, mashed
  • 1/2 cup applesauce
  • 1/4 cup Grandma Fancy Molasses
  1. Preheat the oven to 350 F. Grease a 12-count muffin pan.
  2. In a large bowl combine flours, ground flax, rolled oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and cranberries. Stir until combined.
  3. In a separate bowl whisk together the buttermilk, egg, vanilla, banana, applesauce and molasses.
  4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.
  5. Divide batter among muffin cups and bake for 16-18 minutes, or until deep golden brown.

*Can use half milk half yogurt or sour your milk with 1 Tbsp. of vinegar

 

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Giant Ginger Cookies for summer picnics

giant ginger cookies

I baked these cookies during a virtual heat wave and I didn’t mind at all. That’s how good they are. My kitchen was like a sauna as I put pan after pan in the oven.

Loaded with ground ginger (That 1 Tbsp. isn’t a typo) they’re flavourful and they have the most delicious texture. Plus they’re very pretty with that little extra sugar sprinkled on top.

I never make jumbo cookies so eating one of these made me feel like I had just come back from the fair with one of those giant twirled lollypops. And I actually made the cookies smaller than the original recipe calls for.

giant ginger cookies

If you’re looking for good picnic cookies I’d go for these. There’s nothing gooey in them to melt and one per person is enough.

Giant Ginger Cookies

Slightly adapted from Martha Stewart

Makes 18 giant cookies

  • 2 1/2 cups flour
  • 2 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ginger (ground)
  • 1/2 teaspoon allspice
  • 3/4 cup butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/2 cup sugar, plus 1/3 cup for coating
  • 6 tablespoons Grandma Fancy Molasses (1/4 cup + 2 Tbsp.)
  • 1 large egg
  1. Preheat oven to 350 F
  2. In a medium bowl, whisk together flour, baking soda, salt and spices.
  3. In a large bowl cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
  4. Beat in molasses and egg.
  5. Gradually stir in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
  6. Divide dough into 18 balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets (I had about 6 cookies per sheet). Using the bottom of a glass, flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
  7. Bake until brown, 12 to 15 minutes.
  8. Cool on a wire rack.

 

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Molasses Roasted Cherries with Greek Yogurt

molasses roasted cherries

This can be your red and white Canada Day breakfast or dessert.

Summer has arrived in my neck of the woods and we enjoyed a sundrenched long weekend at our cottage in these few days leading up to Canada Day. I hope that you have been able to dive into summer like we have here in Southern New Brunswick.

Quincy moss glenn collage

The weekend continues on this eve of Canada Day and great festivities are planned for tomorrow. I have been looking for our Canada flags to plunk in the garden by the back door but it looks like they have been seconded for yet another game of capture the flag.

It all got me thinking about red and white desserts and what I’d like to eat tomorrow. According to the forecast it’s going to be muggy, so nothing too rich, I think.

molasses roasted cherries 2

I have a fresh bag of cherries and a tub of Greek yogurt and of  course lots of molasses so this will be my Canada Day treat tomorrow:

Molasses roasted cherries with Greek yogurt that has been sweetened with a little molasses.

molasses roasted cherries 3

It’s lovely and patriotic with deep red cherries and thick Greek yogurt. The roasting and the molasses gives a  robust sweetness to the dish and adding molasses to the Greek yogurt gives it a smooth molasses kiss flavour. That’s why this dish works for breakfast or dessert.

Molasses Roasted Cherries with Greek Yogurt

Serves two

  • 1 cup Greek yogurt
  • 3 Tbsp.Grandma Fancy Molasses, divided
  • 1 cup pitted cherries
  1. Stir 2 Tbsp molasses into the yogurt. Mix until combined
  2. Preheat oven to 400 F. Toss cherries with 1 Tbsp of molasses and roast in a baking dish for 20-25  minutes
  3. Divide yogurt between two bowls and spoon over the roasted cherries.

 

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Our anti-spam promise and a peek at our new cookbook

Hello Molasses Admirers

As you might have heard the Canadian Government is getting set to implement a new cluster of rules called the Canada Anti-Spam Law (CASL). 

The goal is to ensure in-box sanity, which is very thoughtful of them.

The law doesn’t totally apply to the recipe emails that you receive from Grandma Molasses (since you signed up to receive them) but I want you to know that it’s easy to unsubscribe at any time. At the bottom of each blog post you’ll see there is an easy-to find and follow “unsubscribe” link. Here it is, in case you need it: /unsubscribe/

We truly enjoy sharing our recipes and stories with you so I hope you’ll choose to stay with us.

Thanks for taking the time to read through this message.

As with many a great recipe, the good stuff sometimes sinks to the bottom…Like our new cookbook  Molasses and More.

We just snuck it onto the blog this week.

Take a look!

Molasses and More cookbook

Sending sunshine,

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P.O. Box 2240, Saint John NB E2L3V4

 

 

Five Barbecue Sauce Recipes for Easy Summer Grilling

homemade barbecue sauce recipes

Marinades and sauces are the secret to spectacular summer meals. They can turn everyday dishes into summer celebrations and can be used in the oven or on the grill with equal success. I love having homemade barbecue sauce on hand to dress up chicken, pork and beef, and to make vegetables like sweet potato and zucchini extra interesting.

I don’t barbecue as often as I’d like but I’m a bit of an “oven” BBQ queen. I have great success cooking skewers under the broiler or in a hot oven (400 F or 450F) although they don’t quite get that smoky barbecue flavour. (It is total laziness in my part — our kitchen is on the front of the house and the barbecue is behind the garage and I can’t be bothered to do all of that running back and forth.)

Five barbecue sauce recipes for easy summer grilling:

My all-time favourite barbecue sauce recipe is my Uncle George’s Beer Barbecue Sauce.  Something about the beer in the sauce just suits supper on the back deck and the flavour can go in different directions depending on the kind of beer you choose.

Beer-bbq-sauce

Sweet Molasses Barbecue Sauce is a simple no-cook sauce that you can mix up in a jiffy. It’s mild but you could always give it more oomph with a dash of Tabsco and a bit more smoked paprika.

chicken kabobs with sweet molasses barbecue sauce

Rhubarb Barbecue Sauce is tangy and delicious, a little something different for your burger.

Julie's rhubarb barbecue sauce

Molasses Coffee Barbecue Sauce is the sauce that goes with our Molasses Pulled Pork. It’s especially flavourful and goes beautifully with much more than just pulled pork.

pulled pork with molasses

Our Easy Molasses Barbecue Sauce recipe has been around for ages. Seasoned with onions, dry mustard, chili powder and garlic it’s got a classic flavour profile. A full teaspoon of black pepper gives it a little bite.

Mix up your favourite recipes and leave them in the fridge so you always have them on hand. A mason jar full of barbecue sauce, tied with a bow, makes a lovely hostess gift if you’re invited to a friend’s house for a summer meal.

Do you have a favourite recipe for the grill?

 

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Whole Wheat Applesauce Snack Cake

whole wheat applesauce snack cake

This is the time of year when I would love to be a kid again.

I can still remember the feeling of utter freedom on these final days of school before summer vacation began and the expanse of sunny summer that lay before us as we dillydallied on our walk home on the final day of school – backpacks over stuffed with note books, artwork and extra sneakers.

We’d have a picnic lunch on the deck and then head off to the beach to kick off summer.

It was glorious.

whole wheat applesauce snack cake

With more time spent at home, summer is a good time to have snack cake on hand. It’s a wholesome alternative to muffins and cookies and is quick to mix up.

This recipe came from Wayne, a reader:

“[It’s] My most favorite Snacking Cake. I got this from a Church Favorite Recipe Cook Book; it may have be one of you recipes from the past. I enjoy it very much. I sometimes puree the raisins with 1/2 cup of the all-purpose flour whisking it in with the whole wheat flour, same flavor without the whole raisins texture.”

I have adapted it just slightly, adding vanilla and a bit of salt. The sugar can be reduce to 2/3 cup if you prefer your cake a little less sweet. It’s a lovely, simple cake that is just right for snacking.

whole wheat applesauce snack cake

Wayne’s Whole Wheat Applesauce Snack Cake

  • 1 cup brown sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 1 ¼ cups applesauce
  • 1/3 cup Grandma Fancy Molasses
  • 1 tsp. vanilla
  • 1 ½ cups flour (spooned in)
  • 1 cup whole wheat or spelt flour (spooned in)
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • ¼ tsp. salt
  • ½ cup raisins or chocolate chips (optional)
  1. Preheat oven to 350°F.
  2. Butter a 9” x 13” baking pan or line it with parchment paper
  3. In a medium bowl whisk together the dry ingredients.
  4. In a large bowl beat the butter with the sugar until creamy. Beat in eggs, one at a time, then applesauce. Add molasses and vanilla and mix until well combined.
  5. Gradually add the dry ingredients and beat until well combined. Stir in raisins, if using.
  6. Spread in prepared pan and bake for 25-30 minutes until done.
  7. Cool in pan for 10 minutes then upend on a wire rack
  8. Dust with powdered sugar before serving if desired.

 

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Toasted Pecan Caramel Sauce

toasted pecan caramel sauce
First off I’d like to apologize for the empty banana bread emails that arrived in subscribers’ inboxes over the weekend.

The last thing I want to do is send spam your way and I feel terrible — like I crank called you or rang your doorbell and ran away. The whole fiasco was a technical error related to the development of our new French website. I don’t mean that as an excuse — I just thought you might like to know.

In any case, I hope that this toasted pecan caramel sauce helps to makes up for it.

This is the kind of sauce that you can eat with a spoon. It’s rich and creamy and takes just a few minutes to make.

toasted pecan caramel sauce

Caramel has always been my favourite flavour and my favourite kind of candy.

Remember those slabs of McIntosh caramel that came in the flat plaid box? I used to put it in the freezer for a bit and then slap it on my knee to break the caramel into pieces, or sometimes I’d just nibble away on the whole bar.

toasted pecan caramel sauce

Caramel sauce is a simple way to dress up dessert.  Whether you’re serving cake or ice cream, a drizzle of this pecan caramel sauce can make even the simplest dessert look rich and glossy.
You can spike it with a little rum if you’d like.

Feel free to omit the pecan pieces altogether if you’d like a smooth sauce.
Thank you to the reader who shared her scrumptious family recipe with me.

Toasted Pecan Caramel Sauce

  • 1/2 cup pecan halves, toasted
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup Grandma Fancy Molasses
  • 3/4 cup whipping cream
  • 1 tsp. cornstarch dissolved in 1 tsp. cold water
  • 1 tsp. vanilla
  • 1 Tbsp. rum (optional)

Directions:

  1. Combine butter, brown sugar, molasses and cream in a saucepan and stir to combine.
  2. Bring to a gentle boil and stir until sugar dissolves.
  3. Whisk in cornstarch-water mixture and stir until mixture starts to thicken.
  4. Remove from heat, stir in vanilla, rum (if using) and pecans.

Serve over cake or ice cream.

 

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Wild Rice and Barley Salad with Coriander Vinaigrette

wild rice and barley salad
Nutty wild rice and chewy barley combine in a far-from-ordinary salad to brighten up your summer menu.

The grains are tossed with an aromatic vinaigrette spiced with coriander, cumin, turmeric and cinnamon, then sprinkled with currants and toasted almonds. The salad is full of flavours and textures that are just right for fish and chicken dishes. But you could also add some cooked lentils and crumbled feta to make it more substantial.

I first tried a variation of this salad at my friend Kara’s cottage. It was a sticky August evening along the shores of the Northumberland Strait in New Brunswick and we were feasting on spatchcocked barbecued chicken, this aromatic grain salad and lots of zesty white wine. It was a weekend for savouring time with dear friends, watching our kids delight in being reunited with their best buddies and watching in amazement a freak hail storm that dropped hail stones the size of crab apples and cracked our windshield. A memorable weekend in many weird and wonderful ways.

Wild Rice and Barley Salad with Coriander Vinaigrette

(Adapted from my friend Kara)
Serves 8

  • 1 cup wild rice, rinsed and drained
  • 1 cup hulled barley, farro or pot barley
  • 1 cup minced red onion
  • ½ cup parsley, chopped
  • ¼ cup currants or dried cranberries
  • ½ cup toasted slivered almonds or pumpkin seeds

Coriander Vinaigrette:

  • ¼ cup vinegar (white wine vinegar or cider vinegar)
  • ¼ cup olive oil
  • 1 tsp. Grandma Fancy Molasses
  • 1 tsp. coriander
  • 1 tsp. cumin
  • ½ tsp. turmeric
  • ¼ tsp. cinnamon

 Instructions:

  1. Combine wild rice in a pot with 4 cups of water. Bring to a boil, reduce heat and cover. Cook until tender then drain.
  2. Combine barley with 3 cups water in a heavy pot. Bring to a boil, cover and simmer until tender (but still chewy), about 40 minutes. Add more water during cooking, if necessary.
  3. Combine dressing ingredients in a bowl, whisk until combined.
  4. Add currants to dressing and let rest while you prepare the remaining salad ingredients.
  5. Toss cooked rice with barley and dressing.
  6. Fold in onion and parsley and sprinkle with almonds.

 

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Chicken Kabobs with Sweet Molasses Barbecue Sauce

chicken kabobs with sweet molasses barbecue sauce

Kabobs are my kind of barbecue dish — quick to cook and virtually fool proof, especially for chicken.

I have too many childhood memories of community chicken barbecues where I was served chicken legs that were black and crispy on the outside and still raw in the middle.  They looked so good on the outside but you just couldn’t eat them.

I don’t want to stress over my chicken and I don’t want to be poking it to pieces during grilling to see if it’s cooked.

No, chicken kabobs are the way to go, especially these chicken kabobs with sweet molasses barbecue sauce.

chicken kabobs with sweet molasses barbecue sauce

With this recipe you get that chicken barbecue feeling, complete with a slathering of old fashioned tasting barbecue sauce, and you get meat that’s cooked just right.

This simple barbecue sauce is no-cook – you just mix up the ingredients and set the meat to marinate. Feel free to adjust the ingredient quantities if you’d like more spice, or add a dash of hot sauce, or may be a bit more smoked paprika, or some minced onion….

chicken kabobs with sweet molasses barbecue sauce

Kabobs are a great dish for entertaining too because there is no slicing or carving involved. Single servings on a stick and grab two if you’re hungry.

This finger-food versatility of kabobs makes them ideal for summer.

Chicken Kabobs with Sweet Molasses Barbecue Sauce

Sweet Molasses Barbecue Sauce

  • ¾ cup brown sugar
  • ¾ cup ketchup (or up to 1 cup)
  • ¼ cup cider vinegar
  • 1/4 cup water
  • 1/3 cup Grandma Fancy Molasses
  • 1 Tbsp. Worcestershire Sauce
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • ½ to 1 tsp. black pepper
  • 1/2 tsp. coarse salt (optional)

 

  • 2 lbs. boneless, skinless chicken breast or thigh, cut into chunks or strips
  • ¼ cup chopped cilantro

Instructions:

  1. Whisk together all sauce ingredients in a large bowl. Remove half of sauce to a jar and add chicken to the bowl.
  2. Cover and place chicken in fridge to marinate for two hours to overnight.

When ready to cook:

  1. Preheat grill to medium or preheat oven broiler.
  2. Thread chicken pieces onto skewers, shaking off extra sauce (soak skewers in cold water for 30 minutes beforehand, if they’re wooden)
  3. Grill until done, turning once after 5 minutes. (Total time will depend on size of your chicken pieces)
  4. Drizzle with additional sauce and sprinkle with cilantro before serving.

 

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Strawberry Rhubarb Pudding Cake

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 it’s 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

Adapted from Epicurious.com

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Grandma 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

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

Ginger Cardamom Rhubarb Crisp – like a pie without the fuss

ginger cardamom rhubarb crisp

I have eaten a lot of rhubarb crisp in my day.

Fruit crisps are just about the easiest dessert going…Like a pie without the fuss. You get that addictive combination of tart, soft, saucy fruit and a crisp, buttery topping plus they take all of five minutes to throw together.

Fruit crisps, or crumbles (which ever name you prefer) were my mom’s go-to dessert to feed a crowd when I was growing up.  They’re one of the best ways to showcase and enjoy in-season fruit and easy to whip up, especially when you hate to come in from the garden to get supper on.

Rhubarb crisp (any fruit crisp, really) has been an all-time favourite of mine. Something about the way the fruit bubbles up from under the crust and creates a toffee-like sauce around the edges, and that sweet buttery topping…

ginger cardamom rhubarb crisp

I know ice cream is a popular accompaniment to rhubarb crisp but I prefer a little cream alongside. It adds a richness to the sauce but doesn’t take over.

If you want to get your kids cooking I’d say start them with rhubarb crisp. They can pull the rhubarb, give it one tart bite (so they can understand the magical transformation of rhubarb cooked with sugar) and then get chopping. The topping doesn’t have to come together perfectly to make a great crust.

If you’d like to make a gluten free rhubarb crisp:

Substitute ground almonds or brown rice flour for the flour called for in the topping and to thicken the filling.

A big thank you to baker extraordinaire, Movita Beaucoup, for the cardamom + rhubarb idea.

ginger cardamom rhubarb crisp

Ginger Cardamom Rhubarb Crisp

  • 4 cups chopped rhubarb
  • ½ cup sugar
  • ¼ cup Grandma Fancy 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” by 9” (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.

 

Something about the way the fruit bubbles up from under the crust and creates a toffee-like sauce around the edges, and that sweet buttery topping…

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