Skip to content

Posts tagged ‘molasses’

Ginger Molasses Pumpkin Bread


I found this recipe on Food52 and it looked so good and got great reviews that I decided to make it and include it in my gift boxes this year. Trying new recipes is great especially if the results are good, this loaf did not disappoint, the combination of spices and pumpkin and molasses is delicious and even better it’s not overly sweet. If you do want a sweeter loaf you can tightly pack the brown sugar. The loaf is hearty, rustic, moist and makes a great addition to my gift boxes.

The recipe made two mini loaves that rose high above the pan and with the batter that was left I made some mini muffins that I rolled in melted butter and then in spiced sugar and I think next time I make this I will just make mini muffins, they are really good!!

This loaf and mini muffins are heading to the party, Fiesta Friday #149 and our co-hosts this week are Judi @ cookingwithauntjuju and Sandhya @ Indfused

Ginger Molasses Pumpkin Bread

Makes 1 9×5 loaf or 2 mini loaves plus 6 mini muffins

2 1/2 cup all purpose flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1 egg

1 cup pumpkin puree

1/2 cup dark brown sugar (lightly packed) Tightly pack for a slightly sweeter loaf

2 tbs melted butter

1/4 cup vegetable oil

1/2 cup buttermilk (full fat)

1/4 cup molasses

1 tbs chopped (minced) fresh ginger

1 tsp vanilla

1 tbs turbinado sugar (to sprinkle on top of loaf)

1 tsp cinnamon (to sprinkle on top of loaf)

Pre heat oven to 350 degree’s

butter or use spray like PAM a 9×5 or 2 mini loaf pan (s)

In large mixing bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger and nutmeg. In another bowl whisk together egg, pumpkin,molasses, brown sugar, butter, oil, buttermilk until well combined. Add the fresh ginger and vanilla extract and stir to combine. Pour the wet ingredients into the dry and stir just until combined careful not to overmix. Pour into prepared loaf pan or pans and mix the turbinado sugar and cinnamon and sprinkle on top. Bake 40 minutes for a 9×5 pan and 20-25 minute for mini loaves. Toothpick or tester should come out clean when inserted into center of loaf. Cool in pan for 10 minutes then turn out onto rack and allow to cool completely before cutting. NOTE: I went a step further and after removing from the oven I brushed the top of the loaf with melted butter and sprinkled a combination of sugar, ginger and cinnamon on top.


Ginger Spiced Molasses Cookies- More Christmas Cookies

Ginger spiced Molasses Cookies

Ginger spiced Molasses Cookies

Many of you I am sure have seen these before, the recipe may actually have appeared here more than once but these cookies are so good it’s worth sharing again and again. Spicy, chewy, moist and delicious I totally love this cookie and include it in every gift box that I make. This is a recipe from Food52, and these cookies are amazing. Don’t really need to say anymore, I have already said it and I don’t want to bore you. Try them, they are terrific!!

 Ginger Spiced Molasses Cookies

Makes 24 cookies

2 1/4 cups all purpose flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon ground cloves (Optional I don’t use cloves)

3/4 cups unsalted butter, room temperature

3/4 cups packed dark brown sugar

1 large egg

1/2 cup unsulfured molasses

1/3 cup finely diced candied ginger (optional)

granulated sugar for rolling

Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves (if using) in a bowl and mix well. (Note:) if not using cloves increase another of the spices I increase cinnamon and ginger.
Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.
Add egg and molasses. Mix to combine well. Stir in dry ingredients. Stir in candied ginger if using. Refrigerate batter 1 hour.
Preheat oven to 375 F. Roll dough into 1 1/2″ balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten, just barely I use 2 fingers and lightly push on the dough. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.


Molasses Ginger Whoopie Pies With Ginger/Tangerine Buttercream

Whoopie Pies

Whoopie Pies

This is an unofficial Bake Together with Abby Dodge, it came about after an email to Abby from the great Greg Patent author of many wonderful cookbooks including one of my favorites Baking In America you should also visit his blog The Baking Wizard (aptly named) for some great baking tips and wonderful recipes. Greg was excited about Abby’s Bake Together concept and had made his variation of her delicious Whoopie Pie recipe in her newly released cookbook Mini Treats And Handheld Sweets. she let us all know that if we wanted to we could do the same and make a variation of the recipe.


Molasses Ginger Whoopie Pies With Ginger Tangerine Cream Cheese Butter Cream
Makes 24 filled whoopie pies

For the whoopies
2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp allspice
6 tablespoons (3 ounces) unsalted butter, softened
1/2 cup granulated sugar +1/2 cup dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract (Abby used 1 1/2 tsp vanilla extract or paste)
1/2 cup buttermilk, at room temperature minus 1 tbs
1 tbs molasses
Make the whoopies

1. Position an oven rack in the center of the oven and heat the oven to 350°F. Line three cookie sheets with parchment or nonstick baking liners.

2. Whisk the flour, baking powder, baking soda, spices and salt in a medium bowl until well blended and no lumps remain. Put the butter and sugars in a large bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended and smooth, about 3 minutes. Add the eggs, one at a time, beating until just blended between additions. Add the vanilla with the last egg. Stop to scrape down the bowl and the beater as needed. Add half of the flour mixture and mix on low speed until just blended. Stir molasses into buttermilk and add the buttermilk and mix until just blended. Add the remaining flour mixture and mix on low speed until just blended.

3. Using a 1-tablespoon mini scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until a pick inserted in the center of one whoopie comes out clean, 9 to 11 minutes. Move the sheet to a cooling rack, let the whoopies sit for 10 minutes, and then transfer them to a rack to cool completely.

Make the filling

4 oz cream cheese at room temperature
4 oz softened unsalted butter
3-4 cups confectioners sugar
1/2 tsp powdered ginger
Zest from 1 tangerine  (I used satsuma tangerines)
Cream the cream cheese and butter, add confectioners sugar a cup at a time, add the ginger and tangerine zest beating until smooth and spreadable.

Assemble the whoopie pies

Turn half of the cooled whoopies over so they are flat side up. Spoon a slightly rounded 1 tablespoon of the filling onto the center of each whoopie. Top with the remaining whoopies, flat side down. Press gently on each cookie to spread the filling almost to the edge.  Roll the edges of the whoopie pies in colored sprinkles, if desired. Whoopies can be served immediately, chilled for 30 minutes or refrigerated up to 2 days. They are best when served slightly chilled.

Spiced White Hot Chocolate

Spice White Hot Chocolate

Spiced White Hot Chocolate

When I lived abroad one of my friends made a very simple drink on cold days before bed, it was treacle and hot milk. I grew to really love it, dark treacle has a similar flavor to molasses, I took this drink and changed it a bit, I used white chocolate, molasses, ginger and nutmeg. It is delicious, a little spicy, sweet and creamy. I topped it with some unsweetened whipped cream with a sprinkle of nutmeg. You can add a nip of brandy or cognac to make it a bit more joyful!

Serves 2 cups

  • 16 ounces whole milk
  • 1/2 cup white chocolate cut into small chunks
  • 2 tablespoons molasses
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • unsweetened whipped cream
  • sprinkles of nutmeg

Add milk, molasses, ginger and nutmeg to small saucepan. Heat to scalding but don’t bring to a boil. Remove from heat and add the white chocolate, whisk until chocolate is melted. Whip your cream. Pour into mugs, top each with a dollop of whipped cream and a sprinkle of nutmeg