Molasses and dark chocolate mixed together make quite the cookie! A completely black cookie. Yes, you needed this information. Chocolate molasses cookies turn out to be rather yummy.
I started with a standard chocolate chip recipe. Alas, I had no chocolate chips. Such minor inconveniences never keep me from my cookies, however. Some days require cookies (this is a fact).
Instead of chocolate chips, I added dark cocoa, and supplemented the sugar with molasses. The result was a very lovely cookie. Not too sweet, but not un-sweet. I suspect it would be more chocolatey with chocolate chips, or more flavorful if I used more spices. But overall, it is an excellent cookie!
Cookies of Blackest Molasses
Dark chocolate molasses cookies - chocolate chip cookies with dark cocoa and molasses.
Cream together butter and sugar until fluffy (or at least smooth). Add molasses, stir. Add egg and vanilla extract. Mix until well combined.
Add your dry ingredients - flour, cocoa, baking soda, and salt - to the wet mixture. With stirring, you should get a nice cookie dough.
Throw in your chocolate chips last, if desired. You want to get them evenly distributed throughout the dough. Mmmm. . . chocolate. . .
Scoop out 2ish tablespoons of dough for each cookie. Bake on an ungreased baking sheet at 375 degrees Fahrenheit for about ten minutes.
Enjoy with milk.
Between the dark cocoa and the dark molasses, it will be very difficult to tell when your cookies are done. Make sure to take them out of the oven while they are still soft. Because molasses isn't quite as sweet as pure sugar (especially with dark chocolate thrown in), your chocolate molasses cookies will not stay sweet if they're overcooked. . .
A soul cake, a soul cake, a penny for a soul cake!
In honor of All Souls Day
These sweet biscuity-cakes are a traditional food for Halloween, All Saints Day, and All Souls Day; the cakes were given out to beggars and children who went door to door on All Hallow’s Eve. There’s not really one “official recipe” for soul cakes; I imagine that people used different combinations of sweet spices and dried fruit over the years. But this recipe is nice!
A slightly sweet and spicey biscuit, traditionally given out on Halloween.
These scones are the result of several failed attempts at pumpkin bready things – including pancakes (they didn’t cook properly), and an overly hard set of biscuits. At last, I think I have found the correct ratio of pumpkin to scone ingredients!
Please note – I always think of scones as sweet due to the “scones” for sale at grocery stores, and some bakeries. These are not particularly sweet.
Peel and chop up your sweet potato. Put it in a saucepan with a bit of water and cook until tender.
If you processed your own pumpkin and were keeping it frozen like I do, you probably want to defrost it now. Better yet, throw the frozen chunks in with the sweet potatos and kill two birds with one stone.
Once your sweet potato is soft, mash it up and combine it with the pumpkin puree.
Add sugar, cinnamon, salt, ginger, nutmeg, and cloves. Stir well.
Beat your egg(s) and add to the mixture, along with your milk. If your sweet potato / pumpkin mix is still warm enough, you can chop up the 1/4 cup of butter and melt it in with everything. If not, then melt the butter in the microwave, then add it to the mixture.
Add the rum! Mix everything together well.
Pour your mixture into 1-2 casserole dishes. I use varying amounts of sweet potato and pumpkin, so it often exceeds one 8x8 dish.