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Bringing Home the Bakin'

“bake my cake and eat it, too”

Tag Archives: molasses

April 20, 2014 Slow as Molasses

“Senioritis” has hit pretty hard this semester — I’ve often joked that I’m “as slow as molasses” lately.

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 Though it’s been a little tricky to stay motivated with graduation quickly approaching and the beautiful spring weather we’ve been experiencing, finals are still around the corner and there are many late nights at the library still ahead. I don’t know about you, but study snacks help my concentration infinitely — however, I wanted to make something that wouldn’t leave me feeling completely guilty and sugar-high.

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And thus, I recently made Vegan Molasses Cookies — they’re excellent.  They’re chewy and spicy, and taste best when completely cool (if you can wait that long, haha). 

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Vegan Molasses Cookies – A Dash of Soul 
Ingredients
  • ⅓ c. Earth Balance, melted
  • ½ c. sugar
  • ¼ c. brown sugar, packed
  • ⅓ c. blackstrap molasses
  • 2 t. vanilla extract
  • 2 T. soy milk
  • 2 c. all-purpose flour
  • 1 t. ginger
  • 1 t. cinnamon
  • ½ t. cloves
  • ½ t. allspice
  • 2 t. baking soda
 
Instructions
  1. In a medium sized mixing bowl, cream together the vegan butter and sugars with an electric mixer until smooth and well blended.
  2. Add the molasses, vanilla, and milk and beat until the mixture is very smooth.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Pour the dry ingredients into the wet and mix just until everything is well combined.
  5. Cover the dough with plastic wrap and refrigerate for an hour.
  6. When you’re ready to shape the cookies, preheat the oven to 350 degrees.
  7. Remove the dough from the refrigerator and use a cookie scoop or large spoon to measure out about a tablespoon or so of dough for each cookie. Roll each scoop of dough into a smooth ball with your hands and roll in additional sugar if desired.
  8. Place the balls onto lightly greased baking sheets and bake for 8-10 minutes, or until the surface of the cookies have nicely cracked.

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December 7, 2012 So Yam-my (Yummy)

I’m so unapologetically turned off by the traditional marshmallow-topped sweet potatoes served on Thanksgiving.  Sweet potatoes are sweet enough as it is, and adding gelatinous sugar to the top seems entirely unnecessary.  These potatoes, while slightly sweetened, have much more of a “spiced” feel, letting the natural sweetness of the potatoes shine through.

Southern Candied Yams – Lawfully Wedded Wife

Ingredients (serves 8)

  • 6 c. cubed sweet potatoes
  • 1/4 c. butter
  • 1/3 c. brown sugar, packed
  • 1 T. molasses
  • 1 t. cinnamon
  • 1/4 t. ginger
  • 1/4 t. nutmeg

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring 1/2 c. water to a boil in a large pot over medium-high heat.
  3. Once the water is boiling, add in the sweet potato cubes and put the lid on. Allow the potatoes to steam for 10 minutes, or until the potatoes turn bright orange in color.
  4. While the potatoes are steaming, bring the oil, sugar, and spices to a simmer in a skillet over medium-low heat. Whisk together over the heat just until the sugar is dissolved and the mixture thickens.
  5. Remove the sauce from the heat and whisk in the molasses. Set aside.
  6. Drain the potatoes and place them in a large bowl.
  7. Pour the hot sauce over the drained potatoes. Gently mix with a spatula to coat the potatoes in sauce.
  8. Bake in a 350 degree oven for 30-45 minutes, or until the potatoes are tender and brown.
  9. Cool and serve.

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