I have found molasses in Hong Kong. Let the holiday baking commence!
Or should it? Did you know there are three types of molasses? There is light, dark and black strap. In my holiday haste and excitement, I failed to read the full label as there was only one jar left on the shelf, so I snagged it. I headed for home and started making my ginger bread cookies https://www.hwcmagazine.com/desserts/gingerbread-girls-and-boys/. I came to a full halt when I started to pour the molasses out of the jar. It was super thick and super dark and not anything like Mrs. Baer Rabbits Full flavour molasses in the orange jar.
I had inadvertently purchased crude black strap molasses. You know the kind that is used for medicinal treatment of various ailments, savoury dishes and used in the deep south for baked beans and even a supplement in cattle feed.
Did you also know that molasses can be used as the principal ingredient for distillation of rum and used in making certain dark beers like stouts? Did you know molasses can be used as an iron supplement? Did you know it can be used as a chelating ingredient for removing rust and also an a minor ingredient for mortar and brickwork? So it has that going for it.
So how is all of that going to help me make my gingerbread cookies? I made batch of my cookies using the black strap molasses one for one just as I used the dark Mrs. Baer Rabbit’s brand. I baked a couple of cookies for a test batch and they came out slightly bitter. Good tasting by just not sweet enough. I then began to experiment with different combinations of molasses and brown sugar combinations and found if I used only 1/4 cup black strap molasses and one cup dark brown sugar, it was perfectly balanced. My dear sister gave me a Michigan cookie cutter on her last visit and here are the cookies before they were inhaled by my hungry teenage boys wolverines!
The lesson learned here is that you cannot use black strap molasses in the same way or exchange one for one in recipes that call for dark or light molasses.
Molasses is made by a special process where they take cane sugar plant and break it down and do a boil. The first boil is called “cane sugar” or light molasses and has the most sugar content. The second boil has less sugar content and is little slightly more bitter and is darker in color and is sometimes called dark molasses and this is usually the type of molasses I use in my gingerbread cookies and recipes. The third boil has the least amount of sugar content and is very dark, very robust and has lots of vitamins and minerals and this is called “black strap molasses”.
In addition, black strap molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. Blackstrap molasses also is a good source of vitamin B6 and selenium. So let the holiday baking commence!
Don’t let living abroad, living in a remote place or living in a place with only a microwave hamper your holiday plans and traditions. There are ways around everything, it just takes a little creativity.
If you do not own a stove give my snowy bombs a try as you can melt the chocolate in the microwave stir in the ingredient and you done! https://www.hwcmagazine.com/desserts/snowy-chocolate-bombs/
My eldest son favorite cookies are peanut butter cookies with chocolate kisses. If you have peanut allergies just swap out for almond butter or soy butter and they are just as delicious. https://www.hwcmagazine.com/desserts/hugs-and-peanut-butter-chocolate-kisses-for-santa/
Gluten allergies in your family? No problem as everyone loves a 5 minute rich chocolate pudding. https://www.hwcmagazine.com/desserts/homemade-rich-chocolate-pudding/
My youngest son loves cut out cookies and these are great for bringing into school or for a cookie exchange. https://www.hwcmagazine.com/desserts/prepare-the-visqueen-time-to-make-the-christmas-sugar-cut-out-cookies/
Are you looking for a quick and easy way to use up those cranberries? I have a great little holiday cranberry muffin that is super easy and always a crown pleaser.Cranfusion Red Ruby Gem Muffins
Are you craving a little chocolate? How about these festive little Christmas tree brownies. https://www.hwcmagazine.com/desserts/double-chocolate-chunk-christmas-tree-brownies/
Are you looking for a healthy gluten free, lactose free and egg free dessert to satisfy your hunger and your chocolate craving? You do not even need an oven or a microwave for these little chocolate figgy truffles. Chocolate Fig Truffles
Happy Baking and Wishing everyone a safe and happy holiday season!
The Christmas tree brownie is my favorite.
Back in the Philippines I had a hard time looking for molasses as well and when I asked someone in the supermarket before they said is that the one used as a cattle or horse feed. So since then I never thought of using it until I moved here in NZ where it is commonly used in baking.
I loved this post!! It made me hungry!
An outrageous range of holiday baking BAM. I am very impressed. I have never used molasses. I must rectify that.
Best,
Conor
Wow, didn’t know molasses had so many uses. I’m not even go into the details of all the mishaps that came my way, but as long as it works out in the end, that great. Love the cookies 🙂
This entire post is a bonus, BAM! Loved hearing about your adventure with blackstrap molasses. You eased us into the Christmas mode with the baking of gingerbread and then, kaboom!, you gave us an extraordinary list of links (and great photos) to other holiday recipes. I’ve already got my eye and mind on a couple of them. Then, I read your comments and someone asked for the link to SA Bobotie which I had forgotten. How could I have forgotten. It was only March when you presented it to us. I made it and it is wonderful. Time to make it again!
Thank you Kathleen. How is your holiday baking coming along? Are the grandkids visiting soon to give you a hand? This is perfect weather for bobotie. I love to make a double batch. One bobotie for today and freeze one for a really busy day that you don’t have time to be in the kitchen. Have a safe and happy holiday season. Take Care, BAM
Didn’t do much baking, BAM. I spent three weeks in Maryland with my son. Then, the day we got back, I came down with a cold that lasted five days–right through Christmas. I did manage to make the traditional Candy Cane Cookies* for my son and he did most of the cooking for my Christmas Eve family supper. Christmas day I rested and rested, and finally am recovered. Hope your holidays were blessed and joyful!
(*Sneeze, wash hands, work on cookies, sneeze, wash hands… my hands were so dry after all that washing. But, at least no one caught my germs!)
Dear Kathleen, I am happy that you were able to visit family but sort to hear that you were not feeling well. Will miss Step by step in the kitchen but hoping that you are keeping up CORNING NY STEP BY STEP. hugs coming your way! BAM
I love Christmas baking. And these gingerbread folks. Great post on molasses, too! I think it is adventurous cooking in different countries. I love going to the variety of markets and seeing what I can come up with!
I remember cooking in France about 30 years ago (when grocery stores weren’t so international) and having a hard time finding a few basic ingredients. I’m glad these turned out for you!
A little something for everyone, eh… Fabulous! Those gingerbread cookies look and sound delish! Love me some dark, rich molasses! But yes, one must watch what kind she uses!! 🙂
Those cookies look terrific.
Just looking at the pictures makes my mouth water!
oh my gosh these look so gorgeous.
Who knew all that about molasses? What ailments is it supposed to help with because I’m sure I must have something it could help?
You are so far ahead of me in the Christmas baking department – I’m only starting to think about what I might put together for our Christmas Eve & for edible neighbor gifts.
I have a favor to ask – I’ve been looking through your categories & I’m pretty sure you had the recipe for the S. African Boboti (spelling on that?). Any chance you could shoot me a link? I made it a while ago & we loved it and it’s time for repeating.
The link for the South African bootie is… https://www.hwcmagazine.com/mains/beef/south-african-bobotie/. I am so glad your family enjoyed that recipe. A great one for gatherings as it can be made ahead. I just adore your new Kitchen Diane. I think if you liked to cook before, you are going to love it now. Have a super holiday season. Take Care, BAM
I have the same ‘black strap molasses’ situation here, so my experiments took me to using 2/3 honey and 1/3 black strap, it works so well. Beautiful cookies! I need a good gingerbread cookie recipe and they look perfect!
I am glad I am not the only one with these kitchen woes. I am deligted to hear the honey and molasses combo worked for you. I might have to give my next batch a try with your suggestion. Have a super week. BAM
what a fab baking line-up! Can’t decide which is my fav – they all look amazing 🙂
That’s a ton of cookies.
So many splendid treats, how is a girl to choose? I think I’d start with the brownie then quickly move to the gingerbread. I adore gingerbread and haven’t made any yet. Lucky, lucky boys!!
Thanks for sharing all the cookie recipes! I did know that blackstrap molasses was very healthy for you–never tried making cookies with it, though! 🙂
Such great recipes – but I have to admit, the peanut butter kisses are my favorite. Love holiday baking!!
These look great–I can almost smell them.
(After Ken’s past gangnam style gingerbread decorating, I was expecting to see one “twerking”.)
I enjoyed your post!
Aren’t you the clever one to experiment until you got them right! I love these cookies.
Well Done!!
Lol! I didn’t know there were so many uses for blackstrap molasses, now you can ad gingerbread men to the list 🙂
They look beautiful 🙂
Your top photo is totally my mom – the flour accents are the same that were on her gingerbread cookies. I did know that molasses was the basis of rum, but haven’t done much with black strap. So interesting the different properties of various grades of molasses. Thoroughly entertaining read – thanks.
Loved your post…I have sometimes used blackstrap molasses and it is so different than the “type 2” which I also usually use…but you did get a lovely dark color to your cookies. And creativity usually beats all of the hardships 🙂
Look at your lovely cookies and treats! Healthy World Cuisine is in full holiday mode I see! I don’t use molasses too much so it’s nice to have this guide, I will be reading the labels if I ever need to purchase some. I tend to hunt down our British black treacle when I need molasses type stuff. Your gingerbread people are so cute and festive! Have a great weekend, Bam!