This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Wednesday, February 20, 2013

Oh Me Oh My! Molasses Cookies

This A.M. if you want to make these decadent cookies, you might have to dig through your cupboards to see if you have any molasses.  
"Slower than molasses in January" -- A saying that you might have heard that uses the analogy of the sticky sweet, thick, syrup to describe someone who is moving slowly. What used to be a much more common household item over 100 year ago has "slowly" made its way out of our kitchen. If not...then you probably have used it in the traditional baked bean dish or gingerbread recipe.

Molasses is also the sugar used to make rum or  brew dark ales like stout. Common in regions of the world where sugarcane or sugar beets are heavily cultivated because of the abundance of molasses. 
"During the 1600s, traders started carrying slaves from Africa to the Caribbean, where the human cargo was sold for barrels of molasses. The molasses was carried to New England, where much of it was made into rum. And some of that was then carried back to Africa (sometimes by way of an English port)". Read more
Molasses has a distinct rich flavour and is also high in iron and other nutrients.  This cookie recipe will have you saying, "Oh me, oh my!"
I swear hands down it is one of the most delightful and flavourful desserts I have ever eaten.

 If you have someone to impress, make them this cookie!



Molasses Cookie served with Vanilla Ice Cream, Caramel sauce and Praline Pecans

Caramel Sauce
Praline Pecans

Molasses Cookies, baked, cut

Molasses Cookies
1 1/2 cups of softened butter
1 cup brown sugar
1 cup of molasses
2 eggs
2 cups flour
1 tsp baking powder
pinch of salt
Preheat oven 350 degrees
combine butter sugar until light and fluffy
beat in molasses
add eggs, and continue to beat until mixture thickens
combine flour baking powder and salt
add to to molasses mixture and beat until combined.
Pour batter into the baking sheet and spread it evenly. Bake for 20 minutes or untill tooth pick is inserted and comes out clean.. Let cool.

Caramel Sauce
1 cup of sugar
2 tbsp water
1/4 cup butter diced
1/4 cup 35% Cream

In a small sauce pan bring the water and sugar to boil stirring gently until sugar dissolves
cook until it turns golden brown, make sure to swirl the pan to help it colour evenly
remove from heat.  Add butter until it becaomes caramel and then fold in the cream. serve on top of the cookies with ice-cream and pralines.


Praline Pecans
1 cup of sugar
2 tbsp water
2 cups pecans
sea salt

Line baking sheet with parchment paper. In a small sauce pan bring the water and sugar to boil stiring gently until sugar dissolves
cook until it turns golden brown, make sure to swirl the pan to help it colour evenly
remove from heat and add the pecans and quickly stir with wooden spoon to coat the nuts, then spread evenly on cookie sheet to let cool.  Break into pieces.

*This cookie recipe is adapted from Chuck Hughes Garde Manger cookbook**

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