Whole Wheat Molassas Bread

Whole Wheat Molasses Bread

Happy Valentine’s Day!

Today is all about luuurrrvvv. How about not romantic, sexy time love, but let’s say friendship love.

‘Cause I have a lot of love for my friends. I love them because they come through for me when I need them too. Like just knowing I need a hug, even though I would never, ever, ask for one.

Friends like that deserve baked goods.

Whole Wheat Molasses Bread

Baked goods make awesome gifts, but it becomes awesomer if you give the treat in a baking dish your friend can keep.

I chose this red Le Crueset loaf pan to hold this slightly sweet and deliciously nutty dark quick bread.

A perfect homemade gift; screw all that overpriced chocolate crap at the store.

Whole Wheat Molasses Bread

  • 1 2/3 cup buttermilk
  • 1/2 cup molasses
  • 2 1/2 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1 tsp salt
  • 1 tsp baking soda

Preheat the oven to 325¬į. Spray a 9×4 loaf pan with cooking spray. In a small bowl, whisk together the buttermilk and molasses. In a larger bowl, combine the dry ingredients. Pour the buttermilk mixture into the flour and stir to combine, but don’t over-beat it. Bake for 45 minutes. I rotated the pan with 20 minutes left. I also checked the loaf for doneness with a toothpick. If it’s too wet, stick it back in the oven for a few more minutes.

Let cool in the pan (you are giving it away, remember!) on wire rack. Wrap in cellophane and ribbon and give to a loved one. ūüôā

The original recipe suggests serving with butter, cream cheese or Nutella.


– Erin


Mexican Chocolate Cookies

Hello¬†chocolaty little crinkle cookies. ¬†Aren’t you cute!

Crinkle Chocolate Cookies

What? You want me to be your Valentine? Ok.

Mexican Chocolate Cookie

Oh, you’re spicy? That is a nice little secret.

Mexican Chocolate Crinkle Cookies

Nom nom nom.

Spicy Chocolate Cookies

This relationship was pretty one-sided.  But tasty.

Well apparently I’ve sunk to a new low, having conversations with food. Am I starved for attention? Maybe.

Cupid’s holiday will be here pretty soon. If you want to get attention from your significant other, try giving him or her these cookies. ūüôā

Mexican Chocolate Cookies

  • ¬†2 1/4 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp cream of tartar*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks butter, softened
  • 1 3/4 cup sugar
  • 2 large eggs
  • 1 tsp ground cinnamon for mix, 1 tsp for coating
  • 1/2 tsp ground smoked chipotle chili for mix, 1/2 tsp for coating

Preheat oven to 400¬į. Combine flour, cocoa, cream of tartar, baking soda, salt and 1/2 tsp each of cinnamon and chili in a bowl and set aside. In the bowl of an electric mixer, beat butter and 1 1/4 cups sugar until pale and fluffly, about 3 to 4 minutes. Scrape down sides or bowl and mix in the eggs one at a time. ¬†Reduce speed to low and slowly add in the flour mixture, beat until combined.

In small bowl, combine the remaining 1/4 cup of ¬†sugar, 1 tsp cinnamon and 1/2 tsp chili. Scoop out dough by the tablespoonful and roll into balls. Roll the bowls in the sugar mixture to coat. Place on a parchment lined baking sheet, give 2 inches room between each ball, and bake for 4 minutes. Rotate the trays and bake for another 4 to 6 minutes. Don’t¬†over-bake¬†or these get to crunchy. Remove and cool on wire racks. Store for up to 1 week in an airtight container.

*Note: The original recipe calls for 2 tsp cream of tartar. I’ve made it that way and using only 1 tsp tartar. I preferred using less¬†because¬†the cookies got less puffy and were more chewy, which I prefer. ¬†However, my coworkers all loved the cookies made with 2 tsp so I think it is personal¬†preference!


– Erin

Original recipe from Martha Stewart’s 2010 Holiday cookie magazine