We started from this recipe on epicurious, added some cinnamon and then made up our own molasses frosting! Yum!
Ingredients:
2 cups all-purpose flour
1/3 cup sugar OR sucanat
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
8 tablespoons unsalted butter, chilled
1 cup heavy whipping cream
1/2 cup currants, cranberries or raisins
1 cup heavy whipping cream
1 tablespoon molasses
cinnamon, nutmeg, cloves and ginger to taste
Ingredients:
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup plus 1 1/2 teaspoons grapeseed oil
3 tablespoons honey
5 large eggs
2 cups milk, plus more as needed
1 1/2 teaspoons pure vanilla extract
1 tablespoon molasses
Ingredients:
1/4 cup molasses
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons walnut oil
1/2 cup finely chopped white onion
2 garlic cloves, minced
2 teaspoons culinary lavender
8 lamb chops
sea salt & ground pepper
A yummy variation on your standard hamburger. Taken straight from the allrecipes.com site, but we used sprouted buns instead of pita bread.
Ingredients:
1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces feta cheese, crumbled
Super easy summer-time dessert…
Use two soft molasses cookies (which freeze really well)
Sandwich some organic vanilla ice cream between the two cookies
Pour leftover ganache (from the triple chocolate cake recipe) over the top
Pop that in the freezer (plated) for about an hour
Just before you want to serve it, whip up some heavy cream to spoon on top and serve immediately!
We found this recipe in a book compiled by Gwen Steege titled The Search for the Perfect Chocolate Chip Cookie. We both love molasses and all the spices traditionally associated with that flavor and the oatmeal seemed to at least add the idea of health to the cookie. We got off to a rough start, resulting in a recipe that has been (accidentally) modified from the original version, though mostly just in the ratios, not the ingredients themselves.
For the flour we used a mixture of whole wheat flour, whole wheat pastry flour and unbleached flour (it was one of those bottom of the bags day!). Flavor- and texture-wise we both really like these cookies, but think the oatmeal isn’t really necessary. Though we both also agree that we like the Soft Molasses Cookies better!
And yes, you can expect more variations on chocolate chip cookies as we pursue the perfect chocolate chip cookie!
Ingredients:
3 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon salt
1 cup sugar
1 cup butter
2 eggs
1/2 cup blackstrap molasses
1 cup quick oats
1 cup chocolate chips
Our favorite straight molasses cookie, by far! They’re so soft and moist! And due to the combination of normal molasses and blackstrap molasses they have a really strong–but still smooth–flavor. They also freeze really well… just layer them in a tupperware once they’ve cooled and freeze for up to a month. Enjoy them straight out of the freezer, no need to let them thaw! Or make an ice cream sandwich out of them!
The Wiki page on molasses nicely breaks down the difference between regular molasses and blackstrap molasses.
Ingredients:
1 cup sugar
1/2 cup molasses
1/2 cup blackstrap molasses
1 cup softened butter
1 cup milk
2 tablespoons vinegar
3 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
1/8 teaspoon clove
5 cups whole wheat pastry flour
extra sugar, for sprinkling
