Saturday, February 19, 2011

Ginger Molasses Crinkle Cookies


It has been a while since I last baked any cookies. Today, I have decided to bake our all time favourite cookies, the ginger molasses crinkle cookies. I am following a recipe that I found in the Canadian Living website Ginger Molasses Crinkle Cookies.


  • 1-1/4 cups (300 mL) granulated sugar
  • 2/3 cup (150 mL) vegetable oil
  • 1/4 cup (50 mL) fancy molasses
  • 1 egg
  • 1-3/4 cups (425 mL) all-purpose flour
  • 1-1/2 tsp (7 mL) ground ginger
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt


  1. In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.
  2. In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
  3. Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
  4. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.

The cookies turn out perfect and we are loving it. Will definitely bake this again soon.

Friday, February 4, 2011

Cranberry Applesauce Muffin


It’s Munro Day today, a public holiday for Dalhousie University. Thus, I have decided to whip up some muffins with whatever I have on hand; applesauce and frozen cranberry. I started Google for cranberry applesauce muffin and found this interesting recipe: Cranberry Applesauce Muffin. It was pretty easy and I got it all done in less than half an hour. The only change I made was to substitute pecan with sunflower seeds. The muffins turn out awesome.


This recipe yields about 9 large muffins:

  • 1 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 1 eggs, beaten
  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries, chopped
  • 1/2 cup sunflower seeds


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

For those celebrating the lunar New Year, I would like to take this opportunity to wish all a happy, prosperous and healthy Rabbit year ahead. We have been quite busy lately and thus, not able to prepare much CNY cookies.