Molasses brings rich flavor to summer desserts. Popular options include Molasses Ginger Cookies, Spiced Molasses Brownies, and Molasses Pecan Pie. Molasses Chocolate Chip Muffins and Pumpkin Molasses Bars are warm and comforting. For a reviving twist, try Molasses Lemonade. Additionally, Molasses Oatmeal Cookies and a delightful Summer Molasses Fruit Crisp can satisfy sweet cravings. A unique Molasses Coconut Cake adds a tropical touch. For even more delicious ideas, there are plenty of delightful recipes to explore.
Molasses Ginger Cookies
Molasses ginger cookies are a delectable treat that is perfect for satisfying your sweet cravings during the summer months or any time of the year.
These wholesome cookies feature the rich, warm flavor of molasses paired with the zesty kick of ginger, creating a delightful balance that both ginger lovers and cookie enthusiasts will enjoy.
With a preparation time of about 20 minutes and a baking time of 10-12 minutes, you can whip up a batch of these cookies to enjoy at home or share with friends at outdoor gatherings or picnics.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Additional granulated sugar for rolling
Cooking Steps:
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4. Add the molasses, egg, and vanilla extract to the sugar mixture, and mix until well combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
6. Using a tablespoon or cookie scoop, portion out the dough and roll them into balls.
Roll each ball in granulated sugar before placing them on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For an extra kick, consider adding chopped crystallized ginger to the dough for additional texture and flavor.
- If you prefer a spicier flavor, increase the amount of ground ginger and cinnamon to taste.
- These cookies can be stored in an airtight container at room temperature for up to a week, or they can be frozen for longer shelf life—just thaw before serving.
- To make them chewy, try not to overbake. The cookies will continue to firm up as they cool on the baking sheet.
- Experiment by adding chocolate chips or nuts for a variation on the classic molasses ginger cookie.
Spiced Molasses Brownies
Spiced Molasses Brownies
Spiced Molasses Brownies are a rich and decadent treat that combines the deep, warm flavors of molasses and spices into a fudgy brownie.
Ideal for anyone with a love for unique desserts, these brownies make a perfect addition to summer barbecues, potlucks, or even cozy evenings at home.
The preparation time is approximately 30 minutes, with an additional 25-30 minutes for baking.
Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup chopped nuts (walnuts or pecans) – optional
- Powdered sugar for dusting (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper.
- In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the brown sugar and molasses until smooth.
- Allow the mixture to cool slightly, then whisk in the eggs and vanilla extract until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, gently fold in the chopped nuts.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a wire rack before slicing into squares.
Variations & Tips:
- For an extra kick, add 1 teaspoon of espresso powder to the dry ingredients for a subtle coffee flavor.
- Try substituting half of the all-purpose flour with whole wheat flour for a healthier option.
- To enhance the flavors, consider adding a pinch of cayenne pepper to the batter for a spicy twist.
- Serve warm with a scoop of vanilla ice cream for a delightful contrast.
- These brownies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Molasses Pecan Pie
Molasses Pecan Pie is a delightful twist on the classic pecan pie, offering a rich and robust flavor that’s perfect for summer gatherings, barbecues, or any sweet ending to a meal. This dessert is ideal for those who appreciate the deep, caramel-like taste of molasses combined with crunchy pecans.
The preparation time is about 15 minutes, and baking time is around 1 hour, making it a great option for both novice and experienced bakers looking to impress their guests.
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 cup pecans, roughly chopped
- 1 cup light molasses
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Whipped cream or vanilla ice cream (for serving, optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie dish and set aside.
- In a large mixing bowl, combine the molasses, brown sugar, granulated sugar, and melted butter. Mix well until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, ground cinnamon, and salt until well combined.
- Fold the chopped pecans into the filling mixture, ensuring they are evenly distributed.
- Pour the filling into the prepared pie crust, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until the pie is set and a toothpick inserted in the center comes out clean.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream if desired.
Variations & Tips:
- For a deeper flavor, consider using dark molasses instead of light molasses.
- You can add a splash of bourbon for an adult twist that enhances the caramel notes of the molasses.
- If you prefer a more textured filling, use whole pecans instead of chopped.
- To avoid over-browning, cover the edges of the pie crust with foil during the last 15 minutes of baking if they are getting too dark.
- This pie can be made a day ahead and stored in the refrigerator; letting it sit overnight improves the flavors!
Molasses Chocolate Chip Muffins
Molasses Chocolate Chip Muffins are a delightful and indulgent treat perfect for breakfast, brunch, or a sweet snack any time of the day.
Combining the rich flavors of molasses with the classic comfort of chocolate chips, these muffins are perfect for chocolate lovers and those looking to add a unique twist to their usual baked goods. With a preparation time of approximately 15 minutes and a baking time of 20 minutes, these muffins can be quickly whipped up and enjoyed fresh from the oven.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/3 cup molasses
- 1/2 cup brown sugar
- 1/2 cup milk (or a dairy-free alternative)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon. Whisk until well blended.
- In another bowl, whisk together the molasses, brown sugar, milk, vegetable oil, egg, and vanilla extract until smooth and homogenous.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips until evenly distributed in the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a healthier version, consider replacing half the oil with unsweetened applesauce.
- Mix in your favorite additional ingredients, such as chopped nuts, dried fruit, or spices like ginger or nutmeg for extra flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- These muffins can easily be made gluten-free by substituting the all-purpose flour with a gluten-free blend.
Summer Molasses Fruit Crisp
Summer Molasses Fruit Crisp is a delightful dessert that combines juicy summer fruits with the rich, warm flavor of molasses. This dish is perfect for family gatherings, barbecues, or simply as a sweet treat on a hot summer day. With a preparation time of just 15 minutes and a baking time of about 30 minutes, it’s a quick and satisfying dessert that showcases the bounty of summer fruits while adding a unique twist with the inclusion of molasses.
Ingredients:
- 4 cups mixed summer fruits (e.g., peaches, blueberries, raspberries, or cherries), pitted and chopped
- 1/2 cup molasses
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup rolled oats
- 1/2 cup flour (whole wheat or all-purpose)
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mixed summer fruits, molasses, lemon juice, and cornstarch. Stir gently to coat the fruits evenly. Transfer the fruit mixture to a greased baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until the mixture resembles coarse crumbs.
- Evenly distribute the oat mixture over the fruit layer in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the fruit is bubbly and the topping is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Variations and Tips:
- For added texture, you can include nuts such as chopped walnuts or pecans in the oat topping.
- You can replace molasses with honey or maple syrup for a different sweetness profile.
- If you prefer a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
- Serve the fruit crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Adjust the sweetness by adding more or less molasses depending on your taste preference.
Molasses Banana Bread
Molasses Banana Bread is a delightful twist on the classic banana bread, featuring the rich and deep flavors of molasses that perfectly complement the sweetness of ripe bananas. This moist and flavorful treat is ideal for breakfast, snacks, or as a delightful dessert.
It’s perfect for families or anyone looking to impress guests with a homemade touch. With a preparation time of about 15 minutes and a baking time of approximately 60 minutes, you can enjoy this delicious loaf in no time.
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsulfured molasses
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, molasses, vegetable oil, eggs, and vanilla extract. Mix until well-blended.
- In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix. If using, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Variations and Tips:
- For a richer flavor, consider adding 1/4 cup of cocoa powder to the dry ingredients for a chocolate twist.
- You can substitute half the all-purpose flour with whole wheat flour for added nutrition and a nuttier taste.
- Experiment by adding 1/2 cup of dried fruits like raisins or cranberries for an added texture and flavor.
- To enhance the flavor, you can use dark molasses instead of light molasses.
- For extra moisture, add in 1/4 cup of plain yogurt or applesauce to the wet ingredients.
- This banana bread can be stored in an airtight container for up to a week, or frozen for up to three months.
Molasses Ice Cream Sundaes
Molasses Ice Cream Sundaes are a deliciously unique dessert that combines the rich, deep flavor of molasses with creamy homemade ice cream, creating a delightful treat perfect for hot summer days. Ideal for family gatherings, pool parties, or simply a sweet indulgence after dinner, these sundaes are an excellent way to impress your guests and satisfy your sweet tooth.
The preparation time for the ice cream base is about 30 minutes, plus an additional 4 hours for freezing, making it perfect for a weekend project.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Crushed nuts (optional for topping)
- Whipped cream (optional for topping)
- Additional molasses for drizzling
Instructions:
- In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, unsulfured molasses, and vanilla extract until well combined and the sugar is dissolved.
- Add in the sea salt and mix again until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for about 4 hours or until firm.
- Once the ice cream is ready, scoop it into serving bowls or sundaes glasses.
- Top each sundae with whipped cream, crushed nuts if desired, and drizzle with additional molasses for a touch of sweetness.
- Serve immediately and enjoy the creamy, rich flavor of molasses mixed with the delightful ice cream!
Variations and Tips:
- For a more intense flavor, you can add a tablespoon of spices such as ginger or cinnamon to the ice cream mixture before churning.
- Experiment with toppings: try adding caramel sauce, chocolate syrup, or fresh fruit to the sundaes for a twist.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir with a fork every 30 minutes until it reaches a smooth consistency.
- This ice cream sundae can also be made with dairy-free alternatives; use coconut milk or almond milk in place of whole milk and cream for a vegan option.
Pumpkin Molasses Bars
Pumpkin Molasses Bars are a delightful fall-inspired dessert that combines the rich flavors of pumpkin and molasses, making them ideal for autumn gatherings, cozy family dinners, or a sweet treat for any pumpkin spice lover!
These bars are soft, chewy, and perfectly spiced, providing a warm and comforting dessert experience. The preparation time is approximately 15 minutes, with an additional 25-30 minutes for baking.
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsulfured molasses
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the pumpkin puree, molasses, granulated sugar, brown sugar, and melted butter, mixing well until smooth.
- Add in the eggs, one at a time, mixing until fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg, cloves), and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Variations & Tips:
- Enhance the flavor by adding 1/2 cup of chopped nuts such as walnuts or pecans, or mix in some chocolate chips for a sweeter treat.
- For added texture and nutrition, consider folding in 1/2 cup of rolled oats into the batter.
- These bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience!
Enjoy these delicious Pumpkin Molasses Bars as the perfect way to celebrate the flavors of fall!
Molasses Lemonade
Molasses lemonade is a revitalizing twist on the classic summer beverage that combines the tartness of lemons with the rich, deep flavor of molasses. Perfect for hot summer days, this drink not only quenches your thirst but also offers a unique sweetness that is particularly appealing to those who enjoy rich and complex flavors.
This recipe takes about 10 minutes to prepare, making it an easy and quick option for barbecues, picnics, or simply enjoying on your patio.
Ingredients:
- 2 cups fresh lemon juice (about 8-10 lemons)
- 1 cup molasses
- 4 cups cold water
- Ice cubes
- Lemon slices, for garnish
- Fresh mint leaves, for garnish (optional)
Instructions:
- In a large pitcher, combine the fresh lemon juice and molasses. Stir well until the molasses is fully dissolved in the lemon juice.
- Gradually add the cold water to the mixture, stirring continuously to verify everything blends evenly.
- Taste the lemonade; if you prefer it sweeter, you can add more molasses, adjusting to your taste.
- Chill in the refrigerator for at least 30 minutes or serve immediately over ice cubes in glasses.
- Garnish each glass with lemon slices and, if desired, a sprig of fresh mint for an extra burst of flavor.
Variations and Tips:
- For a fizzy version, replace some of the cold water with club soda or sparkling water right before serving.
- If you’d like a spicier kick, add a pinch of ginger powder or fresh grated ginger to the mixture.
- For a herbal twist, consider infusing the lemonade with herbs like basil or rosemary. Simply steep the herbs in hot water for about 10 minutes, then let cool and combine.
- Adjust the molasses for a lighter or darker taste; blackstrap molasses will give your lemonade a stronger flavor and additional minerals, while lighter molasses will be milder.
- This lemonade can be stored in the refrigerator for up to a week, so feel free to make a batch ahead of time for easy sipping!
Molasses Oatmeal Cookies
Molasses oatmeal cookies are a delightful treat that embodies the warm, rich flavors of summer while providing a chewy texture that is loved by many. Perfect for family gatherings, picnics, or simply as an afternoon snack, these cookies are easy to make and can be enjoyed by both children and adults alike.
With a preparation time of about 15 minutes and a baking time of 10-12 minutes, you’ll have a delicious batch ready in no time!
Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 1 cup raisins or chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the rolled oats, flour, baking soda, baking powder, salt, and ground cinnamon. Stir until well mixed.
- In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy.
- Add the molasses, egg, and vanilla extract to the butter mixture, and mix until combined.
- Gradually stir in the dry ingredients until just blended. If desired, fold in the raisins or chocolate chips and nuts.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the center is set. Be careful not to overbake.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- For a spicier flavor, consider adding a pinch of nutmeg or ginger to the dry ingredients.
- If you prefer a healthier version, you can substitute half of the all-purpose flour with whole wheat flour or add in some flaxseed meal.
- Experiment with different add-ins like shredded coconut, dried cranberries, or chopped dark chocolate for unique flavor combinations.
- To guarantee that your cookies stay chewy, store them in an airtight container at room temperature.
Enjoy your summer molasses oatmeal cookies!
Molasses Coconut Cake
Molasses Coconut Cake is a delightful summer dessert that blends the rich, deep flavor of molasses with the light, tropical essence of coconut. This moist cake is perfect for family gatherings, beach picnics, or an invigorating ending to a summer BBQ. With a preparation time of about 15 minutes and a baking time of 30-35 minutes, it’s a relatively quick and easy treat to whip up for any occasion.
Ingredients:
- 1 cup all-purpose flour
- 1 cup shredded coconut (unsweetened or sweetened based on preference)
- 1 cup molasses
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup buttermilk (can substitute with regular milk)
- Optional: powdered sugar for dusting or coconut flakes for topping
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, followed by the molasses and vanilla extract. Mix until well combined.
- Blend Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add it to the wet mixture, alternating with buttermilk, until just combined. Be careful not to overmix.
- Add Coconut: Fold in the shredded coconut gently to guarantee it is evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar or top with extra coconut flakes before serving.
Variations and Tips:
- Frosting: For an added layer of flavor, consider frosting the cake with a cream cheese or coconut frosting.
- Add Fruits: Enhance the cake by mixing in some diced pineapple or finely chopped mango into the batter for a tropical twist.
- Spices: Experiment with spices such as ground ginger, cinnamon, or nutmeg for a warm flavor profile.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Serving Suggestions: Serve with fresh whipped cream or a scoop of vanilla ice cream for a delicious sundae-style dessert.
This Molasses Coconut Cake is sure to be a hit during your summer gatherings, bringing a touch of nostalgia with every bite!
