Text, recipe and photos by Chef Joey
The end of the year is approaching: people evaluate the past year, set goals for the New Year, reflect – and clean out their fridge! What many people may have back there is molasses, that great old-fashioned ingredient. It is indeed sugar – however, it is a better version of it!
Molasses is obtained by crushing and boiling sugar cane (or beets) and extracting the sugary result. The first boil is called cane syrup – the second boil is B grade molasses and the 3rd boil is black strap molasses – slightly more bitter and with a robust flavor. The British call this “Black Treacle” and it has quite the viscosity.
♥️The difference between molasses and sugar is nutrients.
♥️Unlike highly refined sugars, molasses contains significant amounts of vitamin B-6 and minerals, including calcium, magnesium, iron and manganese. One tablespoon provides you with up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source of potassium. Blackstrap molasses is even sold as a dietary supplement!
Substitute this inexpensive product to bake with!
♥️Gingerbread is a timeless recipe that has French “pain d’epices” and German “Pfefferkuchen” origins.
Here is a quick recipe that I use constantly – it’s a perfect kid-snack and even tastier with a dollop of freshly whipped cream on top!
½ cup soft butter
½ cup of dark brown sugar
1 cup molasses
2 large eggs
1 teaspon vanilla
2 ½ cups all purpose flour
2 tsp baking soda
½ tsp ground cloves
1 cup hot boiling water
Oven temp should be 350 degrees F – grease, and preferably parchment paper, a 9×9 pan.
Then grab a bowl and mix the dry ingredients.
Add everything else in another bowl, except the water. It will be thick. Add the flour mixture little by little – then add your boiling water. Mix well.
Don’t forget the freshly whipped cream on top!!
For Chef Joey’s daughter, Gigi😉: