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!
Ingredients
- 1/2 cup Butter one stick, room temperature
- 1/2 cup Sugar
- 1/3 cup Molasses baking
- 1 whole Egg
- 1 tsp Vanilla Extract
- 1 cup Flour
- 1/2 cup Cocoa Dark Chocolate
- 1 tsp Baking Soda
- 1/2 tsp Salt
- Chocolate Chips optional
Servings: cookies
Instructions
- 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.
Recipe Notes
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. . .
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Every so often, I find myself in the terrible predicament of strawberries going bad. An entire carton of strawberries going bad in the fridge is a horrible thing.
And sometimes, the solution is cookies. Strawberry cookies.
Strawberry cookies have a bit less sugar than ordinary cookies, but the sweetness and goodness of strawberries - and maybe a bit of chocolate!
Ingredients
- 1/4 cup Butter softened
- 4 oz Cream Cheese or Farmers Cheese
- 3/4 cup Sugar
- 1 whole Egg
- 1 tsp Vanilla Extract
- 1 1/4 cup Flour all purpose
- 1/2 tsp Baking Powder
- 1 dash Salt
- 1 tbsp Flour
- 1 1/2 cup Strawberries chopped
- 1 cup Chocolate Chips optional
Servings: cookies
Instructions
- Chop up your strawberries into nice small cookie-sized chunks. Lightly cover with a tbsp of flour. This will keep them from sticking together too badly.
- Cream together your butter, cream cheese, and sugar. Add egg and vanilla. Mix.
- Add your dry ingredients - flour, baking powder, and salt. Mix well.
- Carefully fold in your floured strawberries. Mix in chocolate chips, if desired.
- Place heaping tablespoons of cookie dough on a cookie sheet. Bake at 350 degrees Fahrenheit for 15-20 minutes, or until light brown.
Recipe Notes
This recipe was inspired by Strawberry Cookies with White Chocolate Chunks. You could, of course, add white chocolate to this recipe too, though I generally make the cookies without chocolate chips and they taste wonderful.
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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!
Instructions
- Cut butter into the flour. Do yourself a favor and use a food processor. That way, you won't warm up the butter too much, and it goes faster.
- Add sugar, nutmeg, cinnamon, and ginger to the flour mixture. Mix well.
- Beat the egg, apple cider vinegar, and milk together in a separate bowl. Add the wet mixture to the dry, and then mix / knead until it forms a stiff dough.
- Roll the dough out to about 1/4 of an inch in thickness. Cut out rounds with a glass or cookie cutter. The number of cakes you get will of course depend on how big your glass or cutter is!
- Poke your cakes 3-4 times with a fork. This will make them a bit fluffier.
- Bake at 350 degrees Fahrenheit for 20-25 minutes. Enjoy!
Recipe Notes
The original recipe called for Allspice. I bet it tastes great, I just can't ever seem to find it in my cabinets! (or remember to buy it)
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Its fall, and I happen to have quite a bit of pumpkin. I have my favorite favorite pumpkin recipe, but why not branch out? So this year, I decided I would experiment with a few other uses for pumpkin.
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.
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the flour, sugar, baking powder, cinnamon, ginger, and cloves. You may want to sift the flour, though I have been happy with the results of non-sifted flower.
- Cut the butter into the dry ingredients, until it resembles coarse sand.
- Add the pumpkin, milk, and egg to the dry ingredients. Fold the wet ingredients into the dry until fully combined.
- Turn the dough out onto a floured surface. Roll or press the dough out until its about an inch thick.
- Use a round cookie cutter or the rim of a glass to cut out individual scones. I used a short glass and got about 10 scones. Form the left over scraps of dough into rounds by hand.
- Cook for 10-15 minutes, or until golden brown.
Recipe Notes
Based on Pumpkin Scones the Old Fashioned Way.
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A delicious custard for autumn dinners. Please note that after the pumpkin and sweet potato, the most important ingredient is the rum. The entire thing will fall flat without it. Don't forget the rum!
Also, while some may consider this desert, that's silly. Pumpkin is healthy, right? You can absolutely eat this with your main meal. 🙂
Instructions
- Preheat oven to 350 degrees farenheit.
- 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.
- Bake for 1-1.5 hours. Enjoy hot or cold!
Recipe Notes
Inspired by Taste of Home's Pumpkin-Sweet Potato Pie
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