Fall Flavors, Fall Fashions: ModCloth Cooks Perfect Pairings Contest!

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(Image above: Molasses Cookies from Southern Grace Gourmet)

We are so excited for the first day of our Fall Flavors, Fall Fashions Perfect Pairings Contest! Our ingredient for today is MOLASSES.  Find your favorite molasses recipe, and pair it to an adorable ModCloth outfit that matches your dish! Submit your molasses recipe and matching outfit as a comment at the bottom of this post. You have until this Sunday at 12:00 a.m. E.S.T. Read complete contest guidelines here.

To help us kick off this contest and get the molasses recipes flowing, Angela from Southern Grace Gourmet has a yummy molasses dish and an adorable outfit to share with us! Thanks, Angela!

Outfit:

Keep reading to see Angela’s yummy recipe! There is nothing more delicious than a warm, chewy molasses cookie.  This cookie will give you a warm snuggly feeling. The molasses paired with the spices is perfect for the fall season. The chewiness of the cookie will allow you to savor every bite of this delectable treat. I have tried several recipes, before perfecting this one. These cookies have cinnamon, ginger, allspice, and cloves. Molasses balances out the spices in the cookie and adds a perfect backdrop for the spices. The best part of these cookies though, is the beautiful aroma that will fill your home as they bake.

Ingredients:
  • 2  1/4 cups flour
  • 2 oz, or 1/4 cup butter at room temperature
  • 4 oz, or 1/2 cup shortening at room temperature
  • 1/3 cup molasses
  • 2 teaspoons baking soda
  • 1 egg
  • 1 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 cup white sugar for rolling cookie dough in
Method:
  1. Preheat oven to 375 degrees. Cream butter, shortening, and sugar. Sift together flour, salt, baking soda, and spices. Add molasses and egg to creamed butter and sugar. Mix until light and fluffy.
  2. Add dry ingredients and mix until just combined.
  3. Then take teaspoons of dough and roll in sugar and in the palm of your hand to make little balls. Place on un-greased cookie sheet. Bake at 375 degrees until just firm. Do not over-bake. They should be browned, but look underdone when removed from oven.  They will firm up when cooled.  For a crisp cookie, cook longer.

Leave your outfit ideas and matching recipes as a comment below, and good luck! Be sure to check back tomorrow at 1.00pm for the next ingredient’s recipe – Apples!

146 Responses to Fall Flavors, Fall Fashions: ModCloth Cooks Perfect Pairings Contest!

  1. Genevieve 10/13/2009 at 12:08 pm #

    Chewy Chocolate Gingerbread Cookies
    1 ½ cups plus 1 tbsp all-purpose flour
    1 ¼ tsp ground ginger
    1 tsp ground cinnamon
    ¼ tsp freshly grated nutmeg
    1 tbsp unsweetened Dutch-process cocoa powder
    ¼ pound unsalted butter, room temperature
    1 tbsp freshly grated peeled ginger
    ½ cup unsulfured molasses
    1 tsp baking soda
    1 ½ tsp boiling water
    7 oz semi-sweet chocolate cut into ¼ inch chunks
    ¼ cup granulated sugar
    Line two baking sheets with parchment paper
    In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses beat until combined.
    In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.
    Preheat oven to 325 F. Roll dough inot 1 ½ inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10-12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely.

    And to match:
    Soda Fountain Dress In Ginger
    Chocolate Ganache Flats
    Girl with Pearl Flower Earrings
    Deco to Go Bag
    Scissor Sisters Coat

  2. Rachel 10/13/2009 at 12:15 pm #

    Gingersnaps
    • 3/4 cup butter
    • 1 cup sugar
    • 1 egg
    • 1/4 cup molasses
    • 2 cups flour
    • 1 tablespoon ginger, ground
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • sugar
    Cream butter and 1 cup sugar until light. Add egg, and molasses; beat well. Combine flour, spices, salt, and soda; add to creamed mixture, blending well. Shape into small balls and roll in sugar. Bake at 325° F. for 8 to 12 minutes.
    Makes 2 to 3 dozen cookies.

    And to match:
    Winter in the City Dress
    Gold Peacock Feather Tights
    Candy Corn Heels
    Rise and Style Headband
    Cobweb Cuff
    Amber Road Coat

    Delicious!

  3. Dominique 10/13/2009 at 12:16 pm #

    The Perfect Fall Recipe:

    Molasses Apple Crisp

    1/3 cup butter

    1/2 cup brown sugar

    3/4 cup sifted flour

    6 medium tart apples

    1/3 cup Molasses

    1 tsp. cinnamon

    1/4 tsp. salt

    Cream butter, add brown sugar and flour gradually. Mixture will crumble. Pare and slice apples in a buttered 1 qt. casserole, dribble molasses over apples along with cinnamon and salt. Crumble flour mixture over apples. Bake at 350oF for 30 min. Serve with ice cream.

    The Outfit to go with:
    1.Need For Tweed Dress
    2.Grammar School Knee Highs
    3.Muir Woods Boots (Brown)
    4.Night Lilly Headband
    5.Stamp of Approve-Owl Ring
    6.Another Dimension Necklace

  4. Courtney 10/13/2009 at 12:17 pm #

    Spiced Molasses CakeBread with Mellifluous Molasses Whipped Cream:

    1/2 c. brown sugar
    1/2 c. molasses
    1 tsp. apricot brandy
    1 tsp. vanilla extract
    1 tsp. nutmeg
    1 tsp. allspice
    1 tsp cloves
    2 c. buttermilk
    1 c. vegetable oil
    4 c. flour
    2 eggs
    2 tsp. baking soda
    1 1/2 c. whipping cream
    1 tbsp. sugar
    2 tbsp. molasses

    For the CakeBread, cream the sugar and eggs. Add liquids and molasses and mix together. Sift all the flour and spices together. Add to egg mixture alternately with buttermilk. Fill a greased pan, bake 350 degrees, 40 – 45 minutes. For the topping, whip the cream and sugar together, and when it starts to form peaks, fold in the molasses.

    Outfit:
    On the Radio Dress
    Scissor Sisters Coat
    Well-Heeled Black Heels
    Eyedust in Cleopatra
    Intarsia Earrings
    Amber Waves of Grain Necklace

  5. Erica K 10/13/2009 at 12:31 pm #

    Molasses Cake

    Outfit:
    Knit-Pick Cardigan
    Raking Leaves Tank in Oak
    TomKat Jeans
    Get to the Point Spectators in Brown
    Golden Oldie Watch
    Poetry Prize Belt

    “Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.”
    Ingredients:
    1/2 cup shortening
    1/2 cup packed brown sugar
    1 cup molasses
    2 eggs
    1/2 teaspoon salt
    1 teaspoon ground cinnamon

    1/2 teaspoon ground cloves
    1 teaspoon ground ginger
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 cup hot, brewed coffee
    Directions:
    1. Sift together salt, cinnamon, cloves, ginger, flour, and baking soda.
    2. Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
    3. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.

  6. Meredith 10/13/2009 at 12:57 pm #

    GINGERBREAD WAFFLES:
    1 cup All-purpose Flour
    1-½ teaspoon Baking Powder
    1 teaspoon Ground Ginger
    ¾ teaspoons Ground Cinnamon
    ½ teaspoons Baking Soda
    ¼ teaspoons Salt
    â…› teaspoons Ground Cloves
    ¾ cups Packed Brown Sugar
    1 whole Egg, Separated
    ¾ cups Buttermilk
    ¼ cups Molasses
    3 Tablespoons Butter, Melted
    â…› teaspoons Cream Of Tartar

    Preparation Instructions
    Assembly:
    Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron.
    In the large bowl, combine the first seven ingredients (flour through ground cloves); blend thoroughly.
    In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined. Do not over mix.
    In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.
    Quickly (and evenly) spoon batter onto a preheated waffle iron. Bake according to manufacturer’s directions, until light golden brown. Sprinkle with confectioner’s sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup.
    Yield: 8 waffles. Double or halve the recipe as needed to produce more (or less) waffles.

    OUTFIT:
    Fir Tree Blouse
    Treasure Island Shorts
    Long Distance Calling Card-igan in International
    Band on the Run Shades in Metallics
    Buffalo Jill Belt
    Dots and Daisies Tights in Brown
    Quit Meshing Around Heels (Brown)
    The Alicia Locket

  7. Stacey J 10/13/2009 at 1:09 pm #

    Delicious Baked Beans

    1 cup dried navy beans
    4 cups water
    1/4 cup ketchup
    1/4 cup maple syrup
    2 tablespoons brown sugar
    2 tablespoons molasses
    1 teaspoon Worcestershire sauce
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    1/8 teaspoon chili powder
    1 small onion, chopped
    1/2 pound of cooked bacon, crumbled

    Directions:
    1. Bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.

    2.Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.

    3. Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.

    4.Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion, bacon and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.

    5. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

    Outfit:
    Make Believe Dress
    Venti Heels
    Digital Clutch
    Locket and Pearl Necklace
    Anything Bows Headband

  8. Andrea 10/13/2009 at 1:18 pm #

    Gingered figs are yummy with thanksgiving meats, spread on bread, or on sandwiches!

    -Ingredients-
    1 3/4 cups water
    1 cup sugar
    1/2 cup orange juice
    3 tablespoons fresh lemon juice
    3 (1-inch) pieces peeled fresh ginger
    1 pound dried figs, stemmed
    1 Tablespoon molasses
    1/2 cup chopped crystallized ginger (about 3 ounces)
    2 teaspoons grated orange rind

    Combine first 6 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Cover, reduce heat to low, and simmer 25 minutes or until figs are tender.

    Stir in crystallized ginger, molasses, and rind. Cook, uncovered, over medium heat 30 minutes or until mixture is syrupy, stirring occasionally.

    The best outfit to compliment this dish is
    -The Pure Mod-ness Dress
    – The Jagged Little Heels
    -The Bauhaus Belt
    -The Deco to Go bag.

  9. fliut 10/13/2009 at 1:27 pm #

    Hot Apple Cider

    4 Slices lemon, cut in half
    12 Whole cloves
    2 qts. Apple juice
    1/2 cup Molasses
    2 Cinnamon sticks
    The juice of 2 lemons

    Stud the lemon slices with cloves. Combine cider, molasses, cinnamon and lemon slices in a large saucepan. Bring to boil. Reduce heat and simmer 15 minutes. Remove cinnamon sticks. Add lemon juice.
    Serve hot in mugs, with cinnamon sticks for garnish.

    Outfit to Match:
    Thespian Turtleneck in Film (under)
    Piazza Dress
    Chic Chevron Tights
    Sense and Sensibility Boots
    Speckled Thrush Earrings
    Snowy Owl Ring
    The Cadillac Bag
    Wild at Heart Necklace

    Fall fresh pairing!

  10. Jessica 10/13/2009 at 1:27 pm #

    I’m from Texas and this recipe always provides some Southern comfort during the holidays

    Chocolate Chip Pecan Pie

    1 (9-inch) unbaked pie shell
    2 cups pecan halves
    3 large eggs, beaten
    3 tablespoons butter, melted
    1/2 cup molasses
    1 cup sugar
    2 tablespoons good-quality bourbon
    1/2 cup semisweet chocolate chips

    Preheat the oven to 375 degrees F.

    Cover bottom of pie crust with pecans.

    In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

    Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.

    Outfit:
    Basic Knit Cable Cardigan in Mono
    High On Life Tee
    FAO Shorts
    Dots and Daisies Tights in Brown
    Chocolate Ganache Flats
    Sweetheart Rose Earrings (Red)

  11. dolly 10/13/2009 at 1:31 pm #

    Gramercy Tavern’s Gingerbread

    1 cup oatmeal stout or Guinness Stout
    1 cup dark molasses (not blackstrap)
    1/2 teaspoon baking soda
    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    2 tablespoons ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon freshly grated nutmeg
    Pinch of ground cardamom
    3 large eggs
    1 cup packed dark brown sugar
    1 cup granulated sugar
    3/4 cup vegetable oil
    Confectioners sugar for dusting

    Accompaniment: Unsweetened whipped cream

    Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

    Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

    Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

    Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

    Serve cake, dusted with confectioners sugar, with whipped cream.

    Outfit:
    Saarinen Dress
    Propitious Necklace
    Uffizi Handbag
    Leslie Flats in Slate
    Five Alarm Coat

  12. Amy 10/13/2009 at 1:35 pm #

    Bourbon-Molasses Beef Short Ribs

    4 short ribs (Find ones with a good fat-meat ratio)
    1 Tbl butter
    4 cloves garlic, chopped
    1 carrot, chopped
    1 celery stalk, chopped
    1 medium onion, chopped
    1 jalepeño pepper, chopped (if a little spice is desired)
    3 bay leaves
    ¼ tsp thyme
    ¼ cup bourbon
    1 Tbl tomato paste
    1-½ cups water
    1 Tbl soy sauce
    2 anchovy filets
    seeds of ½ a pomegranate (optional)
    1/3 cup pomegranate molasses (or regular molasses)
    fresh ground pepper

    1) Preheat oven to 350F. In an oven safe pot, or dutch oven, melt the butter over medium heat. Cover both sides of the short ribs with an ample amount of pepper and brown the ribs (about 3 minutes each side). In the braise process this initial quick heat process locks the juices inside the meat. Remove the ribs and place on a separate plate.
    2) Add the garlic, carrot, celery, onion, jalepeño and anchovies. Sauté for 5 minutes.
    3) Add bay leaves, thyme, bourbon, tomato paste, water, soy sauce and (optional) pomegranate seeds. Return ribs to pot, cover tightly and place in oven on center rack. Cook for 2.5 hours.
    4) Once removed from the oven the sauce will have thickened and the aroma will be overwhelmingly delicious. Add pomegranate or regular molasses, stir and serve.

    Outfit
    Science of Style Dress
    Color in Between the Lines Coat
    Dots and Daisies Tights in Brown
    Pleasant Pheasant Headband
    Cotswolds Booties

  13. Sophia 10/13/2009 at 1:36 pm #

    Pulled Molasses Taffy (from Canadian Living)

    What can be better than enjoying some molasses taffy during the holiday season? You can also have some fun making these delicious treats!

    Serving: 60

    Ingredients:
    1-1/4 cups (300 mL) packed brown sugar
    1/3 cup (75 mL) fancy molasses
    1/4 cup (50 mL) water
    2 tbsp (25 mL) cider vinegar
    2 tsp (10 mL) butter
    1/4 tsp (1 mL) baking soda

    Preparation:
    In deep heavy saucepan, bring sugar, molasses, water, vinegar and butter to boil, stirring constantly. Reduce heat to medium; cook, without stirring, for about 8 minutes or until candy thermometer registers soft-crack stage of 270°F (132°C), or 1/2 tsp (2 mL) syrup dropped into cold water separates into hard but pliable threads. Remove from heat.

    Quickly dissolve baking soda in 1 tsp (5 mL) warm water; stir into molasses mixture. Pour onto greased rimmed baking sheet. Let cool on rack for 5 mintes.

    With metal spatula, fold edges of mixture over toward centre. Repeat until indentation remains after taffy is poked with finger and mixture is cool enough to handle.

    With buttered hands, gather taffy into ball. Between two people, pull into rope and fold in half. Twist strands together. Continue pulling, folding and twisting until glossy and lightly streaked throughout, about 5 minutes. Pull and twist taffy evenly into 1/2-inch (1 cm) thick rope. Place on work surface.

    With scissors dipped into cold water, cut into 1-inch (2.5 cm) long pieces, working quickly while still supple. (Make-ahead: Layer between waxed paper in airtight container and store for up to 2 weeks.)

    The best outfit to go with this yummy recipe is:

    Strangers on a Train Dress
    Scissor Sisters Coat
    Law School Heels
    Sparkle in the City Purse (perfect to hold the candies)
    Cloche To Your Heart
    Sweetheart Roses Earrings (in red for the burst of colour)
    Eyedust in Nymph

  14. Grace 10/13/2009 at 1:47 pm #

    Skillet Sweet Potatoes

    [Yum, Yum, Yum!]

    Ingredients
    1 lb. sweet potatoes, peeled and sliced ½” thick
    ½ cup orange juice
    2 tablespoons molasses
    1 tablespoon brown sugar
    1 tablespoon butter
    1 teaspoon cinnamon

    1. Place sweet potatoes in a 12” skillet; cover with hot water, bring to a boil. Lower heat, cover, and simmer for 10 minutes until tender. Drain.
    2. In a small mixing bowl, combine orange juice, molasses, brown sugar, butter, and cinnamon.
    3. Pour sauce over the cooked potatoes. Cook and stir until bubbly. Boil gently, uncovered, about 5 minutes, until potatoes are glazed, spooning sauce over potatoes occasionally.
    4. Enjoy!

    Applause Is Welcome Dress –> [Sweet Potato]
    Venti Heels –> [Butter]
    Deco To Go Bag –> [Molasses]
    Two-Lips Necklace –> [Brown Sugar]
    Heart On Your Sleeve Bangles –> [Cinnamon]
    Quite Contrary Earrings –> [Orange Juice]

  15. Sydney 10/13/2009 at 1:53 pm #

    Chocolate Hazelnut Tart

    Ingredients:
    • Pastry for 9-inch one-crust pie
    • 3/4 cup firmly packed brown sugar
    • 1/2 cup butter, room temperature
    • 3 eggs
    • 2/3 cup dark corn syrup
    • 3 Tablespoons molasses
    • 2 Tablespoons hazelnut liqueur
    • 2 teaspoons vanilla extract
    • 1-3/4 cups roasted hazelnuts
    • 5 (1-ounce) squares bittersweet chocolate, cut into 1/2-inch chunks
    • 3 Tablespoons all-purpose flour
    Preparation:
    Preheat oven to 450 degrees F.

    Prepare pie pastry. On a lightly floured surface, form pastry into a ball and flatten. Roll pastry to fit into an ungreased 10-inch tart pan or 10-inch round cake pan; cut edge flush with top. Bake blind by covering dough with aluminum foil, filling with raw dried beans, and baking 20 minutes. Remove beans and foil; bake another 10 minutes.

    Reduce oven temperature to 325 degrees F. In a large bowl, cream brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add corn syrup, molasses, hazelnut liqueur, and vanilla extract; stir until well blended. In a small bowl, combine hazelnuts, chocolate, and flour; stir into batter until well blended.

    Pour chocolate-hazelnut mixture into pastry crust; bake 20 minutes or until a deep golden brown. Make a tent with aluminum foil, supporting foil on either side of dish with an empty can.

    Bake another 40 to 45 minutes or until edges are set but pie center still jiggles slightly when shaken. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight before cutting and serving.

    Yield: 12 servings

    Outfit:
    Femme en Brun Dress
    Metaparks Coat in Willow
    Grammar School Knee-Highs
    Chocolate Ganache Flats
    Osprey Headband
    White Poise Gloves
    Deco to Go Bag

  16. Judy 10/13/2009 at 2:09 pm #

    All-I-Want-for-the-Holidays Gingerbread

    INGREDIENTS:
    1/2 cup (1 stick) unsalted butter, at room temperature
    3/4 cup sugar
    1 cup dark molasses
    2 eggs, beaten
    2 1/2 cups all-purpose flour
    1 tablespoon ground ginger
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    1 cup boiling water
    2 teaspoons baking soda
    DIRECTIONS:
    Preheat an oven to 350ËšF. Grease a 10-by-2 1/2-inch springform pan; make sure the bottom fits securely and the latch is properly closed. Set aside.
    In a large bowl, using the electric mixer set on medium speed, beat together the butter and sugar until light and creamy, about 5 minutes. Beat in the molasses until blended, scraping the bowl with a spatula. Stir in the eggs until well combined.
    Sift together the flour, ginger, cinnamon, and cloves into the molasses mixture, then beat until smooth. In a small bowl, combine the boiling water and baking soda. The mixture will foam and subside. Add the water to the batter, beating until well combined. (Use a spatula to make sure the batter at the bottom has been thoroughly mixed.) It will be thinner than most cake batters. Pour the batter into the prepared pan.
    Bake until a toothpick inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack to cool for 15 to 20 minutes, sprinkle top with powdered sugar. Release the pan side and slide the cake onto a serving plate. Top individual slices with whip cream.
    Serve in this matching modcolth outfit:
    {Night Sailor Jumpsuit (to match the black cake)}
    {Dust Your Shoulders Shirt (to match the powdered sugar and whip topping)}
    {Nobel Style Prize Flats In Bronze, Golden Laurels Necklace, Night Lily Headband,
    All That Glitters Wallet (to match “the holiday” part, which is in the title)}

    Yummy gingerbread, adorable outfit…ENJOY 

  17. Rebecca 10/13/2009 at 2:19 pm #

    Movie Night + Cracker Jacks!

    Outfit:

    – Two Thumbs Up Tee
    – Color Wheel Skirt (worn open to show the tee underneath)
    – Gattaca Skirt
    – All Studs Sneakers
    – Rose Around the Ring
    – Chic Chevron Tights

    Ingredients:

    4 cups of popped popcorn
    1 cups peanuts
    1/2 cup molasses
    1/4 cup sugar

    Directions:

    1. Mix popcorn and peanuts together in a large bowl or pan.

    2. Cook molasses and sugar together until the mixture reaches a temperature of 235 degrees on a candy thermometer.

    (If you don’t have a thermometer, test the syrup by letting some drop from a spoon into a cup of cold water)

    3. The syrup is done when it forms a thread as it drops into the water.

    4. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.

    5. Cool and break into chunks with a wooden spoon.

    6. Store in an airtight container, mixture will keep well for 4 to 6 weeks.

  18. Rebecca 10/13/2009 at 2:27 pm #

    Whoops, I meant Color Wheel *SHIRT* obviously.

  19. Emily F. 10/13/2009 at 2:27 pm #

    Roasted Pumpkin Lentil Soup topped with Pomegranate Molasses

    2 teaspoons olive oil
    1 small-medium onion, diced
    3 garlic cloves, minced
    1/2 cup split red lentils, sorted and washed
    1 teaspoon cumin seed, toasted and ground
    1 teaspoon coriander seed, toasted and ground
    1/8 – 1/4 teaspoon cayenne pepper, to taste
    1 liter vegetable broth
    2/3 cup mashed roasted pumpkin
    1 large roasted bell pepper, chopped
    1 tablespoon lemon juice
    handful of chopped cilantro
    pomegranate molasses, for serving
    Heat oil in 3-liter pot and saute onion until just beginning to turn golden. Add garlic and cook one minute. Add lentils, cumin, coriander, cayenne and broth. Simmer until lentils are soft and broken down, about 15 minutes.
    Add pumpkin and bell peppers and heat through, mixing well to incorporate the pumpkin. Stir in lemon juice and cilantro. Adjust flavors if needed. The soup thickens upon standing and can be thinned, if desired, with a small amount of water or broth.
    When serving, drizzle a half to full teaspoon of pomegranate molasses over each bowl of soup. Pomegranate juice reduced to a syrupy consistency may be used in place of the pomegranate molasses.
    This recipes makes enough for 4 servings.

    *And to match:
    -The Goldie Trench
    -Dad Knows Best Watch
    -Shirley Temple Earrings
    -Quill Ring in Gold

    Then top with:
    -Electra Street Heels
    -Pretty Poppy Knit Hat

  20. Stephanie 10/13/2009 at 2:29 pm #

    Guinness Molasses Bread

    3 cups self-rising flour*
    1/2 cup white sugar
    1/3 cup molasses
    A pinch of salt (roughly 1/8 teaspoon)
    12 ounces of Guinness beer
    Butter for greasing the pan and painting the top, about 3 tablespoons
    * If you don’t have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.

    Method
    1 Preheat oven to 350°F. Grease a loaf pan well with butter.

    2 Pour the flour, salt and sugar into a large bowl and whisk to combine.

    3 Slowly pour the Guinness into the flour mixture. (The “pub cans” are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don’t work the heck out of the batter – because that’s what it’ll look like – but you don’t want lumps, either.

    4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.

    5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.

    Outfit:
    Need for Tweed Dress
    Long Distance Calling Card-igan in International
    I Styled the Sheriff Boots
    Dublin Bangle
    Perfect Palate Bag

  21. Christina 10/13/2009 at 2:31 pm #

    Vegan Gingerbread Cakes

    2 Cups Flour
    2 tsp Ginger
    2 tsp Cinnamon
    1/2 tsp Salt
    1/2 tsp Baking Soda
    1 Cup Molasses (unsulphured, like Grandma’s brand)
    2/3 Cup Hot Water
    1/2 Cup Earth Balance Margarine
    1/2 Cup Sugar
    1 Ener-g Egg, optional

    Lemon Cream Cheese Frosting
    8 oz Tofutti Better Than Cream Cheese
    1/4 Cup Earth Balance Margarine
    1 lb Confectioner’s Sugar
    2 tsp Vanilla Extract
    Zest from 1 Lemon

    Preheat oven to 350º F.

    Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.

    Prepare two 8×8 baking pans as follows: grease the pans with margarine. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the try mixture you just made to flour the pans, shaking/tapping out any extra.

    Whisk molasses and hot water together.

    Cream the margarine and sugar. Whip the mixture with the optional Ener-g egg until light and fluffy.

    Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients. Begin to combine. As the ingredients come together, add more of the margarine mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but to not over-mix.

    Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan.

    Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.

    Frost and garnish with sprinkles, nuts, or cherries.

    Outfit:
    Need for Tweed Dress
    Syracuse Cardigan in University Hill
    Tied in a String of Hearts Necklace
    Lace and Charm Tights
    Bibliophile Heels
    Cherry on Top Purse

  22. Cameron 10/13/2009 at 2:31 pm #

    Simple, but delicious!

    Molasses Whipped Yams with Marshmallow Topping

    ~3lbs Yams or Sweet Potatoes
    ~2 tablespoons molasses
    ~ 1/2 cup heavy cream
    Dash of pumpkin pie spice
    ~ 1 cup small marshmallows

    1. Place yams in large cooking pot with water. Bring to a boil and cook until tender (can be tested with a fork). Drain water and return yams to cooking pot.

    2. Mash yams. Add molasses, cream, and spice. Whip until smooth.

    3. Place whipped yams in baking dish and cover with a layer of small marshmallows. Bake at 350 degrees until marshmallows are nicely browned.

    4. Serve and enjoy!

    Outfit to accompany the meal:
    Frosting on Top
    Sexy Back Skinny Jeans in Jessica
    Spectrum Flats
    Girly Girl Gloves in Peach
    Mumbai Mod Necklace Set

  23. Barrie 10/13/2009 at 2:31 pm #

    These cookies were a staple of my youth in North Carolina and absolutely perfect for a cold fall day!

    Moravian Spice Cookies

    INGREDIENTS
    2 tablespoons non-hydrogenated margarine (the recipe calls for butter, but I’m a vegan so I use Earth Balance)
    1/2 cup molasses
    1/4 cup packed dark brown sugar
    2 tablespoons corn oil
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1/2 teaspoon ground allspice
    1/2 teaspoon baking soda
    2 cups all-purpose flour

    DIRECTIONS
    –Melt margarine over low heat until the butter turns light brown. Add molasses, brown sugar and oil, stirring to melt the sugar. Transfer to a mixing bowl and let cool for 5 minutes.
    –Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended.
    –Put the dough onto a large sheet of plastic wrap; flatten it into a disk and wrap it up. Let dough rest at room temperature for 1 to 2 hours before rolling. NOTE: Dough can be made up to three days in advance and stored in the refrigerator. Bring to room temperature before rolling.
    –Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
    –Divide dough in half and rewrap the unused portion. Roll out the dough on a floured surface as thin as possible, less than 1/16 inch. Cut out cookies with a small 2-inch cutter and place them about 1/4 inch apart on the prepared baking sheets.
    –Bake one sheet at a time for 8 to 10 minutes or until the cookies are crisp and just beginning to brown on the edges. Transfer to a wire rack to cool. Repeat with remaining dough. Store the cookies in an airtight container for up to 3 weeks.

    And the outfit:
    Muske-tiers Dress
    Metroparks Coat in Willow
    Bourbon Street Ankle Boots
    History Girls Bag

  24. Ann-Marie 10/13/2009 at 2:44 pm #

    Soft Molasses Cookies

    1/2 cup solid vegetable shortening
    1/2 cup granulated sugar
    1 large egg yolk
    1 cup molasses
    2 teaspoons baking soda
    1/2 teaspoon salt
    3-1/2 cups all-purpose flour
    1 tablespoon ground ginger
    1 teaspoon ground nutmeg
    1 teaspoon vinegar
    1/2 cup boiling water
    Preheat oven to 350 F. Cream together shortening and sugar. Add egg yolk and molasses. Stir together the baking soda, salt, flour, ginger and nutmeg. Add the vinegar to water. Gradually stir the flour mixture into the shortening mixture, alternating with hot water. Drop by heaping tablespoons onto greased cookie sheet about 3″ apart. Bake for 8-10 minutes. Have them with some tea or with some molasses ice cream for extra molasses points!

    Outfit:
    1. The Kenley Dress
    2. Carriage Ride Wedges
    3. Gilded Acorn Pendant Necklace
    4. Frosted Rosette Ring

  25. Strawberry 10/13/2009 at 2:44 pm #

    Molasses
    Brined Pork Lion with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter
    Ingredients

    Apple Butter:

    2 tablespoons canola oil
    1/2 small Spanish onion, finely chopped
    1 clove garlic, finely chopped
    2 large Granny Smith apples, peeled, cored and chopped
    1/4 cup water
    3 tablespoons light brown sugar
    1 teaspoon ground cinnamon
    1/4 teaspoon kosher salt
    2 sticks unsalted butter, softened

    Molasses-Mustard Glaze (for pork):

    1/4 cup Dijon
    2 tablespoons whole-grain mustard
    1/4 cup molasses
    Salt and freshly ground black pepper

    Pork:

    5 cups water
    1 container apple juice concentrate, thawed
    1/2 cup kosher salt
    1/2 cup brown sugar
    1 Spanish onion, peeled and quartered
    10 black peppercorns
    10 mustard seeds
    8 sprigs fresh thyme
    2 bay leaves
    1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat
    2 tablespoons olive oil
    Salt and freshly ground black pepper
    3 shallots, finely chopped
    2 cups whiskey (recommended: Jack Daniels)
    5 cups homemade chicken stock
    1/4 cup light brown sugar
    2 tablespoons cold unsalted butter
    2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish

    For the apple butter:

    Directions

    Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.

    Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.

    For the glaze:

    Whisk all the glaze ingredients in a small bowl.

    For the pork:

    Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.

    Preheat oven to 425 degrees F.

    Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.

    Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.

    Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

    ‘Simply delicious’
    Night Lily Band
    Need for Tweed Dress
    Personal Ad Peep Toes in Muave
    Perfect Palate Bag
    Heart on Your Sleeve Bangles
    Anemone Ring

    I coordinated this outfit to be sweet looking but somewhat unusual. Most of my friends are kind of in wonder how my mom can cook this and make it taste good, haha. So I took the Night Lily Band and Need for Tweed Dress which are both so adorable! Then I paired it with the Perfect Palate Bag. The Muave peep toes add the twist to the outfit with it colors. I didn’t want to over-coordinate this and add a necklace which would take away from the tweed vest on the dress, so I went with the heart on sleeves bangles. (So cute!) The final touch was the anemone Ring adding the last burst of color. You have to look more closely in this outfit to see the details in it!

  26. fliut 10/13/2009 at 2:44 pm #

    Pulled Molasses Taffy

    1 1/4 cups packed brown sugar
    1/3 cup molasses
    1/4 cup water
    2 tbsp. cider vinegar
    2 tsp butter
    1/4 tsp. baking soda

    In heavy saucepan, bring sugar, molasses, water, vinegar and butter to boil, stirring constantly. Reduce heat to medium and cook, without stirring, for about 8 minutes. Remove from heat.

    Dissolve baking soda in 1 tsp warm water, stir into molasses mixture. Pour onto greased baking sheet. Let cool for 5 mins. Fold edges of mixture towards center. Repeat until indentations remain.

    With buttered hands, gather taffy into ball and with two people, pull into rope and fold in half. Twist strands together. Continue this process until taffy is glossy and lightly streaked.

    Place on work surface and cut into pieces quickly, while it is still pliable.

    Outfit:

    Soda Fountain Dress in Ginger
    Grey Peacock Feather Tights
    Berkshires Cardigan
    Zipper Foot Heels
    My Fair Locket
    Renaissance Cameo Ring
    She’s a Rebel Earrings

    Oh la la! Taffy-licious ensemble!

  27. Emily 10/13/2009 at 2:52 pm #

    Old-Fashioned English Tea Cakes:

    INGREDIENTS (Nutrition):
    1/2 cup butter
    1/4 cup white sugar
    1 egg
    1 egg yolk
    3/4 cup light molasses
    3/4 cup milk
    1 teaspoon vanilla extract
    2 cups sifted all-purpose flour
    3 teaspoons baking powder
    1/4 teaspoon salt

    DIRECTIONS:
    Preheat oven to 350 degrees F (180 degrees C). Grease a shallow (or, tea cake) pan.
    Cream butter; gradually add sugar and beat until fluffy. Add whole egg and egg yolk one at a time and beat until mixture is puffy light.
    Measure molasses into milk. Add vanilla. Sift dry ingredients. Add dry ingredients and liquid alternately to first mixture, mixing until smooth.
    Bake for 20 to 25 minutes. Frost with your favorite confectioner’s icing. Cut into 1 x 2 inch slices

    OUTFIT: (since my recipe is an old English one, I was inspired by images of the English countryside!)

    *Three Days of Peace Shrug
    *The Layer Tee in Mesosphere
    *Bayou Rose Skirt
    *Baccarat Heels
    *Wuthering Heights Locket
    *Quite Contrary Earrings

  28. Rachael 10/13/2009 at 2:53 pm #

    My recipe reflects the autumns I spent as a child in Southeastern Pennsylvania, craving Shoo-Fly Pie:

    Ingredients:
    1 (9 inch) pie shell
    1 cup molasses
    3/4 cup hot water
    3/4 teaspoon baking soda
    1 egg, beaten
    1 1/2 cups all-purpose flour
    1 cup packed brown sugar
    1/4 cup shortening

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
    3. Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
    4. Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F. Bake an additional 30 minutes.

    Outfit:
    The Parlour Dress
    Dots and Daises in brown
    Chocolate Ganache Flats
    Night Lily Headband
    Shirley Holmes Trench

  29. Becki 10/13/2009 at 2:59 pm #

    Popcorn Brittle Recipe

    This snack combines the sweet crunchy texture of brittle with the airy saltiness of popcorn. Great as a gift for the holidays or to munch on Halloween.

    Ingredients:
    14 cups freshly popped popcorn
    2 cups sugar
    1 cup light corn syrup
    1 cup water
    1 teaspoon salt
    1 tablespoon unsalted butter, plus additional for greasing
    1 tablespoon unsulfured molasses
    1 teaspoon vanilla extract

    Instructions:
    1. Lightly butter 2 large (15 x 11-inch)
    baking sheets and a rubber spatula or wooden spoon.
    2. Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.
    3. Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissolves and mixture is simmering. Clip a candy thermometer to the inside of the pan and continue heating undisturbed until temperature reaches 270F (about 10 to 15 minutes). Mixture will boil vigorously.
    4. Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
    5. Remove pan from heat; stir in crushed popcorn. Working quickly, pour mixture over prepared sheets. Using the buttered rubber spatula, press evenly to flatten like peanut brittle. Cool to room temperature on a wire rack and break into chunks. Makes 1 pound. Serves 16.

    Make/serve/eat in this outfit:

    Sexy Back Skinny Jeans in Jessica
    Two Thumbs Up Tee, covered with the Thelma and Louise Top
    I Styled the Sheriff Boots
    Accessorize with:
    Heart On Your Sleeve Bracelets
    Per-Suede-Sion Headband

  30. Kendall Darfler 10/13/2009 at 3:01 pm #

    Acorn Squash with Rice, Pineapple and Molasses

    Ingredients:

    * 1 acorn or pepper squash, slit several times with a knife
    * 2 cups (500 mL) vegetable stock
    * 1/2 cup (125 mL) long grain white rice
    * 1/2 cup (125 mL) wild rice
    * 1 cup (250 mL) diced carrots
    * 1 cup (250 mL) canned crushed pineapple
    * 1/2 cup (125 mL) raisins or dried cherries
    * 2 Tablespoons (30 mL) orange juice concentrate
    * 1-1/2 Tablespoon (22 mL) molasses
    * 1 Tablespoon (15 mL) packed brown sugar
    * 1/2 teaspoon (2 mL) cinnamon

    Preparation:
    Microwave acorn squash on High for 10 minutes or until tender; cool. Cut into half lengthwise. Scoop out cooked flesh. If desired, keep shell intact. Chop flesh.

    Meanwhile, in a saucepan over medium-high heat, combine stock, white rice and wild rice. Bring to a boil. Reduce heat to medium-low; cook, covered for 20 minutes. Add carrots; cook, covered for 10 minutes or until rice and carrots are tender and liquid is absorbed. (Wild rice will be crunchy).

    Add squash, pineapple, raisins, orange juice concentrate, molasses, brown sugar, and cinnamon. Cook, uncovered and stirring often for 5 minutes or until heated through. If desired, spoon squash mixture into reserved shell as a serving platter. Pour remaining squash into a serving dish.

    Warm, Eclectic Outfit to match:
    The Perth Dress
    Long Distance Calling Card-igan in international
    Olive and Twist Pump
    Feeling Lucky Bag
    Kee Wee Fruit Necklace

  31. Leaha Pompey 10/13/2009 at 3:07 pm #

    Pumpkin Cookies

    INGREDIENTS:
    1/2 cup butter, room temperature
    1/2 cup granulated sugar
    1/2 cup light brown sugar, firmly packed
    1/3 cup molasses
    1 egg
    1 cup pumpkin purée, canned or homemade*
    2 cups all-purpose flour
    1teaspoon baking soda
    1 1/2 teaspoons cinnamon
    1/2teaspoon nutmeg
    1/2cup milk
    Sifted confectioners’ sugar, for dusting

    PREPARATION:
    In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg.

    Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.

    Drop cookie dough by rounded Tablespoon fulls onto greased baking sheets or a pizza stone works great (no need to Spray stone) . Bake at 375° for about 10 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners’ sugar.

    A comfortable outfit to go with comfort cookies!

    Outfit:

    The TomKat Jeans
    Fir tree blouse
    Lace them or leave em Sneakers

  32. Sassie Scot 10/13/2009 at 3:10 pm #

    I’m a Scot living in NYC, this time of year makes me miss gossiping with my girls back home over treats and tea…

    Scottish Ginger Shortbread:
    2 cups flour
    1/2 cup powdered sugar
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    1 cup cold butter
    2 tablespoons molasses

    Preheat oven to 325º. In a large bowl, combine flour, powdered sugar, ginger, cinnamon, and cloves. Using a pastry blender, cut in the butter along with the molasses until mixture resembles fine crumbs. Knead mixture until it forms a ball. Lightly coat a shortbread mold with cooking spray; dust with flour. Press the dough into the prepared mold. Prick surface with a fork. Bake in oven for 18-20 minutes or until bottom starts to turn golden brown and center is set. Let the shortbread cook in its pan for about 10 minutes before you loosen the edges with a knife and flip pan over onto a cutting board. Cut the shortbread into serving pieces while it is still warm. Accompany: Hot black tea with milk and sugar, use Owl Warm and Cozy Tea Set

    Outfit:
    Autumn Drive Dress
    Long Distance Calling Card-igan in International
    Storybook Ending Socks
    Stylin’ Stag Ring
    Big Apple Earings
    Scissor Sisters Coat
    Preppy Poppy Knit Hat

  33. Jessica Hickey 10/13/2009 at 3:17 pm #

    These are soo cute and delicious, I can imagine baking these in this outfit on a bright and shiny Saturday morning, using my frying pan-da and my Love to Bake measures!!!

    Ginger Molasses Whipped cupcakes

    Ingredients
    * 3 cup(s) all-purpose flour
    * 2 teaspoon(s) baking soda
    * 1 teaspoon(s) salt
    * 8 ounce(s) (2 sticks) unsalted butter, melted
    * 1 1/2 cup(s) sugar
    * 2/3 cup(s) molasses
    * 2 large eggs
    * 1/3 cup(s) hot water
    * 2 piece(s) (6-inch, 4 1/2-ounces each) fresh ginger, peeled and minced
    * 2 cup(s) heavy cream, whipped to soft peaks

    Directions

    1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add molasses. Add eggs, 1 at a time, beating after each addition.
    2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry ingredients. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
    3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

    Outfit:
    The Lana Bloomers
    Paradise Kitty Tank
    Aesop’s Fable Necklace in Fox
    Happy Breakfast Toast Necklace ((draped a bit lower =) ))
    High Top Socks in Black
    Invaders from Space snap bracelet
    Sweetheart Roses Earrings

  34. Nadine 10/13/2009 at 3:19 pm #

    Recipe: Molasses Rice Pudding

    Great around the holidays, and very easy to make for potlucks!

    Ingredients:
    1 cup white rice
    6 pints whole milk
    1 stick cinnamon
    1 clove
    1/2 tsp vanilla extract
    2 Tbsp molasses

    1. Soak the rice in cold water for 20 minutes, using just enough water to cover the rice. Drain the rice, reserving the water.

    2. Lay the rice out on a tray, crushing it slightly with a rolling pin.

    3. Put the rice, reserved water, milk, cinnamon stick, clove and vanilla extract in a large saucepan. Bring to a boil, being careful not to burn the milk. Reduce to a simmer, stirring occasionally to ensure that the rice doesn’t stick to the bottom.

    3. Continue to simmer until the rice is fully cooked and the milk starts to thicken into a pudding.

    4. Add the molasses. The quantity of molasses will be approximately two tablespoons, but you can add more or less to taste.

    5. Garnish with almonds, pecans, or pistachios. Serve warm or cold.

    Outfit:

    * Syracuse Cardigan in University Hill
    * Indie 500 Top
    * Ivanka Skirt
    * Cut It Out Flats
    * Tran-quill-ity Hoops

  35. Margaret 10/13/2009 at 3:32 pm #

    Classic Gingerbread
    2 1/3 c. all-purpose flour
    1/3 c. sugar
    1/2 c. shortening
    1 c. molasses
    3/4 c. hot water
    1 tsp. baking soda
    1 tsp. ground ginger
    1 tsp. ground cinnamon
    3/4 tsp. salt
    1 egg

    Heat oven to 325°. Grease and flour square pan, 9X9X2 inches. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan.
    Bake until toothpick inserted in center comes out clean, about 50 minutes.
    9 servings; 330 calories per serving.

    The Concise Shirtdress
    Stripe to My Lou Socks
    The Mary Ann Flats

  36. Kay 10/13/2009 at 4:00 pm #

    Cranberry Pudding 😀
    2 cups cranberries
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/3 cup boiling water
    1/2 cup molasses

    1 cup white sugar
    1/2 cup butter, softened
    1/2 cup heavy whipping cream
    1 teaspoon vanilla extract

    1. Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain.

    2. Sift together the flour and salt; dredge cranberries in flour mixture.

    3. Dissolve soda into boiling water and add molasses. Stir and allow to foam up.

    4. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.

    5. Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.

    6. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.

    Outfit:
    Ginger Button Sweater
    Cranberry Chutney Top
    Fashion in Motion Skirt
    Dots and Daisies Tights in Brown
    Muir Woods Booties
    Two-Lips Necklace
    How Bow Can You Go Bangle

  37. Samantha 10/13/2009 at 4:05 pm #

    Recipe-
    Ingredients:
    1 egg
    1/2 cup Sugar
    1 tablespoon melted butter
    1 3/4 cups flour
    1 dash salt
    1/4 cup molasses
    1/4 teaspoon ginger
    1/4 ground cloves
    1/4 teaspoon allspice
    1/2 teaspoon baking soda
    1/4 cup sour milkbutter.
    Add molasses and stir.
    Add flour and spices.
    Stir baking soda into sour milk and add to dough.
    Mix in and refrigerate for 2 hours.
    Turn chilled dough

    Directions:
    Mix egg, Sugar and out on floured surface and roll out to smal surface.
    Cut out and fry, turning once.
    Drain on paper toweling.
    Roll in cinnamon sugar.

    outfit:
    First Day Skirt in Study Hall
    Boreal Forest Top
    Report Cardigan
    Red All About It Wedges
    Stylin’ Stag Ring
    Fashion Rescue Bracelet
    Crimson Ghost Bracelet

  38. Jessica 10/13/2009 at 4:12 pm #

    Molasses & ginger cupcakes

    Makes 24 cupcakes

    Ingredients:
    3/4 cup grapeseed oil (or canola oil)
    3 large eggs
    3/4 cup dark molasses
    1/4 cup golden syrup
    3 Tbsp grated fresh ginger or 2 T finely diced crystallized ginger
    2 tsp ground ginger
    2 tsp ground allspice
    2 tsp ground cinnamon
    2 1/4 cups plain flour
    1/2 tsp salt
    1 tsp baking soda
    1 1/2 tsp baking powder
    3/4 cup buttermilk, at room temperature
    1 cup chopped pecans
    4 Tbsp raw crystallized sugar (optional)

    For the Icing:
    9 oz sour cream
    zest 1 lemon
    2 oz icing sugar, sifted

    1) Heat the oven to 350F. Line 24 cupcake holes with paper liners.

    2) In a large bowl whisk together the oil, eggs, sugar, ginger, allspice and cinnamon until fully combined.

    3) With a clean whisk, whisk together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture folding through until fully combined. Fold through the pecans. Fill the cupcake liners 2/3 full. If you plan to ice then they can go straight into the oven. If you do not plan to ice them then sprinkle each cupcake with a little raw sugar. Bake for about 20 minutes in the middle rack of the oven. They should pop back when gently touched with the tip of your finger. You do not want to overbake these.

    4) To make the icing stir together the ingredients and taste for a balance of sweet and tart to your liking. Keep in the fridge and only ice once ready to serve the cupcakes.

    Matching Outfit:
    Berry Trifle Dress
    Bow-sic Black Flats
    Waxing Crescent Earrings
    Goldie Locket

    Cupcakes and outfit perfect for a Sunday brunch in the fall!

  39. Bridget 10/13/2009 at 4:17 pm #

    Brer Rabbit Molasses Cookies

    3/4 c. shortening
    1 c. sugar
    1/4 c. Brer Rabbit molasses
    1 egg
    2 tsp. baking soda
    1/2 tsp. cloves
    1/2 tsp. ginger
    1 tsp. cinnamon
    1/2 tsp. salt
    2 c. sifted flour
    Using liquid shortening, add sugar, molasses, and egg. Beat well. Sift flour, soda, cloves, ginger, cinnamon, and salt together. Add to first mixture. Mix well and chill. Form into 1 inch balls and roll in granulated sugar and place on greased cookie sheet, 2 inches apart. Bake at 375 degrees for 8-10 minutes.

    And to match, we have the
    Honeybunny In Wonderland Dress
    Dots and Daisy tights in silver
    Stone Cold Mary Janes in Camel
    frosted rosette ring
    Five alarm coat

  40. Catarina 10/13/2009 at 4:17 pm #

    Well I went to Madeira (this exotic island worth to visit) last month and their traditional recepie is Mollasse’s cake (Broa de Melaço), a wonderfull cake perfect for a long afternoon with a teastfull cup of tea.

    So you will need:

    Ingredients:
    (this is in kilograms)

    200g sugar
    125g butter
    2 eggs
    1 orange (zest)
    0.5 dl olive oil
    1 dl molasses
    1 tsp cinnamon
    550g flour

    Turn the oven to 180 degrees and grease a pan with butter. Sprinkle with flour and set aside.
    Then mash the sugar and butter until they’ve become a creamy mix.
    Then add eggs, orange zest, olive oil, molasses and cinnamon.
    Finally join the flour and form the cokies. Arrange the space on the board and brush with beaten egg.
    Bake for about 25 minutes.

    Tip: Before taking them from the oven sprinkle them with sugar.

    Outfits:
    Fleury of Flowers Dress
    Knit-Pick Cardigan
    Gold Mine Skirt (for that crispy look)
    Wood You Cry For Me Necklace
    Candy Corn Heels

  41. Bridget 10/13/2009 at 4:29 pm #

    DOUBLE GINGER MOLASSES CRISPS
    1/2 c. butter, softened
    3/4 c. light brown sugar, firmly packed
    1/4 c. dark molasses
    1 egg white
    1 tbsp. grated fresh ginger
    1 tsp. ground ginger
    1/2 tsp. ground cinnamon
    1/4 tsp. ground cloves
    1/4 tsp. salt
    1 1/2 tsp. baking soda
    1/4 c. sugar, optional
    Beat butter, brown sugar and molasses in small bowl until fluffy. Add egg white, ginger, ground ginger, cinnamon, cloves, salt and beat.
    Combine flour and baking soda add to butter mixture. Beat on low speed just until combined. Mixture may be refrigerated, covered, up to 5 days.

    Preheat oven (375 degrees). Place sugar in dish. Drop dough by rounded measuring teaspoonfuls into sugar, toss to coat. Place 1 1/2 inches apart on ungreased baking sheets. Bake 7 minutes for chewy cookies or 8 minutes for crispy cookies

    to match:
    Ginger Button Sweater
    First day skirt in studyhall
    layer tee in mesosphere
    happy feet t-straps in elay
    buckle up bangle

  42. Bridget 10/13/2009 at 4:37 pm #

    PUMPKIN – MOLASSES MUFFINS
    .5 c. butter, room temperature
    .75 c. light brown sugar
    1 lg. egg
    1 c. pumpkin
    .25 c. light molasses
    1.75 c. flour
    1 tsp. baking soda
    .75 tsp. ginger
    .25 tsp. salt
    .25 c. pecans, finely chopped
    Ginger-Honey Butter
    6 tbsp. butter, room temperature
    2 tbsp. honey
    1 tsp. ginger
    With electric mixer, beat butter and sugar until well blended. Add egg, pumpkin and molasses, beat until thoroughly blended (mixture will look curdled). Add flour, baking soda, ginger and salt. Beat just until blended. Stir in pecans. Spoon batter 1/2 full in muffin cups. Bake at 375 degrees for 15-20 minutes. Can be cooled and frozen. Thaw still wrapped at room temperature. Before serving heat at 350 degrees for 5-10 minutes.
    Ginger-Honey Butter: Mix butter, honey and ginger until thoroughly blended. Refrigerate or freeze. Thaw in refrigerator at room temperature 15 minutes before serving.

    the delicious outfit:
    pumpkin seed tunic (obvious choice)
    Hey lets Bow Ankle Jeans
    Chocolate Ganache Flats
    Straw-bow-y Fields bag
    Licorice Rope Headband (bring out the red in the tunic!)

  43. Sam 10/13/2009 at 4:42 pm #

    Marge’s Molasses Bread Pudding

    10 slices stale bread, cubed
    2 eggs
    3 Tbsp. molasses
    2 Tbsp. brown sugar
    1/4 tsp. salt
    1/4 tsp. cinnamon
    2 c. milk, scalded
    2 Tbsp. butter, melted

    Preheat oven to 350 degrees. Arrange bread cubes in greased baking dish. Beat together eggs, molasses, sugar, salt, and cinnamon. Add milk and butter. Pour liquids over bread cubes. Sprinkle top with cinnamon and sugar. Bake for 1 hour or until firm.
    Slice and serve with warm molasses or whipped cream!

    Outfit to match:
    Soda Fountain Dress in Cola
    Knit Pick Cardigan
    Stripe to My Lou Socks
    Arbor Boots in Cherry
    Squirrel Power earrings

  44. Caitlyn 10/13/2009 at 4:43 pm #

    CHOCOLATE RAISIN OATMEAL COOKIES
    Prep Time: :15
    Cook Time: :15

    Ingredients:
    * 1 cup graham flour (may substitute whole wheat flour)
    * 1/2 cup all-purpose flour
    * 1/2 teaspoon baking powder
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground nutmeg
    * 1/8 teaspoon allspice
    * 1/2 pound (1 cup or 2 sticks) butter, at room temperature
    * 1-1/2 cups light brown sugar, packed
    * 1 Tablespoon molasses
    * 2 eggs, lightly beaten
    * 3 cups old-fashioned rolled oats oatmeal (not instant)
    * 1-1/2 cups chocolate-covered raisins (see Note)

    Preparation:
    In a medium bowl, whisk together graham flour, all-purpose flour, baking powder, cinnamon, nutmeg, and allspice. Set aside.

    In a large bowl, beat butter, brown sugar, and molasses on medium speed until fluffy (about 3 to 5 minutes). Add eggs, beating until combined. Add flour mixture a little at a time until incorporated.

    Fold in oatmeal and raisins, stirring with a wooden spoon. Refrigerate for 1 hour until dough firms up.

    Pre-heat oven to 350 F. Line baking sheets with Silpats or parchment paper.

    Scoop dough by the tablespoon and roll into balls. Place on prepared baking sheet 1-1/2 to 2 inches apart. Bake for 15 to 18 minutes. Let cool on baking sheets for at least 5 minutes, then remove with a spatula to racks to cool to room temperature.

    OUTFIT TO MATCH
    Insignia Top
    Greek Isle Harem Pants
    Toulouse Lau-Wedges
    Twiggy Earrings
    History Girls Bag

  45. Annette 10/13/2009 at 4:49 pm #

    The Recipe: Grilled Corn on the Cob with Chipotle, Molasses, and Orange Glaze

    Ingredients:
    1/4 cup (1/2 stick) unsalted butter
    2 tablespoons frozen orange juice concentrate
    2 teaspoons minced canned chipotle chiles
    2 teaspoons mild-flavored (light) molasses
    1/4 teaspoon salt
    2 tablespoons chopped fresh cilantro
    6 ears of corn, shucked

    Directions:
    Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chiles, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.

    The Outfit:
    Scout Finch Top in Maycomb
    Rhode Island Pedal Pushers
    Cut It Out Flats
    Stagecoach Purse
    Foxglove Earrings
    Carnation Instant Classic Ring

  46. Megan 10/13/2009 at 4:50 pm #

    Oatmeal Molasses Cookies

    1 cup granulated sugar
    1 stick butter
    1 egg
    1/2 cup molasses
    2 cups flour
    1 teaspoon salt
    1 1/2 teaspoons baking soda
    1 teaspoon vanilla extract
    1 cup quick-cooking oats

    Combine sugar and softened butter in a large mixing bowl. Add egg and molasses; beat well. Combine dry ingredients separately and add to wet ingredients; mix well. Add vanilla then stir in oatmeal.

    Drop from teaspoon onto greased baking sheet. Bake at 375° for 10 to 12 minutes, until done.

    “Oatmeal Molasses Cookie” Outfit:
    Cookie Sale Blouse
    Wagon Wheel Skirt
    Paddle Boat Cardigan
    Arbor Boots in Cherry
    Storybook Ending Socks
    Stagecoach Purse
    Marie Antoinette Ring

    See the outfit assembled:
    http://www.meganglosser.com/images/oatmealmolassescookie.png

  47. Erin 10/13/2009 at 4:57 pm #

    3/4 cup vegetable shortening
    1 cup sugar, plus more for rolling
    1 large egg
    1/4 cup molasses
    2 cups sifted all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1/2 teaspoon salt

    Molasses/ginger cookies outfit:
    Soda Fountain Dress in Ginger- egg
    Dots and Daisies Tights in silver- flour
    Quit Meshing Around Heels brown- cinnamon
    Deco to go Bag- molasses
    Player Piano Necklace- sugar

  48. Erica 10/13/2009 at 5:01 pm #

    APPLESAUCE MOLASSES BARS

    1 c. firmly packed brown sugar
    1/2 c. softened butter
    1 c. applesauce
    1/3 c. light molasses
    2 eggs
    1 1/2 c. flour
    1 c. whole wheat flour
    1 tsp. baking soda
    1 tsp. cinnamon
    1/4 tsp. salt
    1/4 tsp. allspice
    1/2 c. chopped nuts
    1 tbsp. powdered sugar

    Heat oven to 350 degrees. In large bowl, cream brown sugar and butter until light and fluffy. Beat in applesauce, molasses and eggs until smooth. Lightly spoon flour into measuring cup. Level off. Add all purpose flour, baking soda, cinnamon, salt and allspice. Blend well. Fold in nuts. Spread evenly in ungreased 15″x10″ jelly roll pan. Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean. Cool. Sprinkle with powdered sugar. Makes 48 bars. 1 bar = 80 calories.

    And for the main course:
    Tempest Dress
    Cotswold Booties
    Dots and Daisies Tights in Silver
    Moody Blues Coat
    Partridge in a Brass Ring

  49. Jess 10/13/2009 at 5:03 pm #

    *Outfit*
    Minty Fresh Dress
    Whistle Stop Boots
    A Berry Spring Deal Headband
    A Partridge In A Brass Ring

    *Recipe*
    Mint Molasses Chews

    2 c. flour, sifted
    1/4 t. Salt
    2 t. Baking Soda
    1 t. Ginger
    1 t. Cinnamon
    1/2 t. Ground Clove
    3/4 c. Shortening
    1 c. Brown sugar, packed
    1/4 t. Mint Extract
    1 Egg
    1/4 c. Molasses
    1/4 c. Granulated Sugar

    Sift flour again with the salt, soda and spices. Cream the shortening, brown sugar and mint extract together in a separate dish. Beat the egg into the shortening/sugar mixture, until light and fluffy. Add molasses & mix well.

    Mix in the dry ingredients; blend well. Chill at least 2 hrs.

    Shape into balls. Roll into sugar, and place 2 in. apart on a pre-greased baking sheet.
    Bake in 350 degree oven about 15 min. Makes about 48 cookies.

  50. Morgan 10/13/2009 at 5:14 pm #

    Orange Taffy

    Ingredients:
    -1 cup molasses
    -2 cups sugar
    -dash of salt
    -1 cup light cream
    -1/2 cup butter
    -1 can ( 6-oz ) frozen orange juice concentrate

    Directions:
    1. In a heavy saucepan, combine the first four ingredients.
    2. Cook and stir over medium heat until sugar is dissolved.
    3. Bring to a rapid boil and cook until a candy thermometer reads 245 ( firm-ball stage ) .
    4. Add cream and butter; heat and stir until mixture reaches 245 again.
    5. Pour into a greased 15-inch x 10-inch x 1-inch pan; cool.
    6. When cool enough to handle, roll into 1 ½ -inch logs or 1-inch balls. Wrap individually in colored foil or waxed paper; twist ends.

    The Look:
    -Eyedust in Cleopatra
    -Vintage Sweet Orange Dress
    -Key Wee Fruit Necklace
    -Personal Ad Peep Toes in Lemon

  51. Jessica 10/13/2009 at 5:20 pm #

    Bourbon-molasses Brownies

    If you’re going to make something as indulgent as brownies, why hold back? Add some bourbon! Don’t worry you won’t get drunk from eating these – unless you lick too much of the batter. 🙂

    Ingredients:
    -2 sticks butter
    -8 oz semi-sweet chocolate
    -4 large eggs
    -1 C dark brown sugar
    -1C granulated sugar
    -1/2 t salt
    -1 T vanilla extract
    -1C all-purpose flour
    -1/4 C molasses
    -1/4 C bourbon
    -1/2 C chopped walnuts

    Directions:
    -Preheat oven to 350 F.
    -Butter a 13″x9″ baking pan.
    -Melt the chocolate and butter in double broiler over low-medium heat.
    -In large bowl, whisk eggs, then add salt, vanilla, and bourbon.
    -Mix molasses into butter and chocolate.
    -Stir chocolate mixture into large bowl then fold in flour.
    -Fold in nuts.
    -Pour into pan and bake 35-40 min.
    -Cool for <1 hour (or if you are impatient like I am, enjoy your hot chewy creation straight out of the oven with a cold glass of milk!)

    My matching outfit is perfect for a lazy Sunday making brownies in the kitchen with Mom but trendy enough to go out for some holiday shopping afterwards:

    Sexy Back Skinny Jeans in Jessica
    Cinema Tee-graphy
    Beyond Basic Cardigan
    Tied in a String of Hearts Necklace
    Compass Rose Necklace
    Catwalk Stilettos (in Purple)
    Sweetheart Rose Ring (in Purple)

  52. Katie 10/13/2009 at 5:31 pm #

    For an amazing Fall recipe try these Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream! For the recipe you will need the following:
    Ice Cream:
    6 quarts half-and-half
    2 vanilla beans
    48 egg yolks
    1 3/4 pounds granulated sugar
    2 bananas, roasted
    Ginger Molasses Cookies:
    2 1/2 cupS all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    7 ounces unsalted butter
    3/4 cup granulated sugar
    1/3 cup dark molasses
    2 tablespoons cold coffee
    1 tablespoon powdered ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    Chocolate Sauce:
    2 cups pasteurized yolks
    6 cups whole milk
    2 cups hreavy cream
    1 1/2 cups sugar
    8 ounces milk chocolate
    1 vanilla bean
    Directions
    To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer’s instructions. Fold in the roasted bananas and keep chilled.

    To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.

    Preheat the oven to 375 degrees F.

    Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.

    To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.

    To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.

    Now for the outfit that will go with the recipe!

    Chocolate for My Sweetheart dress, Amber Road Coat in Brown Houndstooth,Candy Corn Heels, My Fair Locket, Knock on Wood Ring, Imperial Palace Earings, Anything Bows Headband, and Deco to go Bag

  53. Jen Duncan 10/13/2009 at 5:31 pm #

    Guinness Bread with Molasses

    Ingredients
    3 cups self-rising flour
    1/2 cup white sugar
    1/3 cup molasses
    A pinch of salt
    12 ounces of Guinness
    Butter for greasing the pan

    Preheat oven to 350°F. Grease a loaf pan well with butter.

    Pour the flour, salt and sugar into a large bowl and whisk to combine.

    Slowly pour the Guinness into the flour mixture. Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine.

    Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 40-50 minutes. if a toothpick inserted into the deepest part of the loaf comes out clean, it’s done.

    Let the loaf cool a bit and then turn it out onto a rack

    outfit:
    Femme en Brun Dress
    Refreshing Cardigan in Lemon
    Story book ending socks
    Bibliophile heels
    Bricklane bag in Grey

  54. Angelica 10/13/2009 at 5:39 pm #

    I am making these this weekend! Mmm…

    Pumpkin Oatmeal Cookies

    Equipment:
    baking sheets
    2 mixing bowls

    Ingredients
    2 cups flour
    1 1/3 cups rolled oats
    1 teaspoon baking soda
    3/4 teaspoon salt
    1 tsp cinnamon
    1/2 teaspoon nutmeg

    1 2/3 cups sugar
    2/3 cup canola oil
    2 tablespoons molasses
    1 cup canned pumpkin, or cooked pureed pumpkin
    1 teaspoon vanilla
    optional: 1 tablespoon ground flax seeds

    1 cup walnuts, finely chopped
    1/2 cup raisins

    Directions
    Preheat oven to 350. Have ready 2 greased baking sheets.

    Mix together flour, oats, baking soda, salt and spices.

    In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

    Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

    Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

    Outfit:
    Love ‘Em and Leaf ‘Em Top
    Belle of the Ball Skirt in Mesmerize
    Dots and Daisies Tights in Brown
    Well-Heeled Black Heels
    Stamp Of Approve-Owl Ring

  55. Bianca 10/13/2009 at 5:47 pm #

    Molasses & ginger cupcakes

    Ingredients
    Cupcakes:
    180ml/3/4 cup grapeseed oil (or canola oil)
    3 large eggs
    180ml/3/4 cup dark molasses
    60ml/1/4 cup golden syrup
    3 Tbsp grated fresh ginger or 2 T finely diced crystallized ginger
    2 tsp ground ginger
    2 tsp ground allspice
    2 tsp ground cinnamon
    300g/2 1/4 cups plain flour
    1/2 tsp salt
    1 tsp baking soda
    1 1/2 tsp baking powder
    180ml/3/4 cup buttermilk, at room temperature
    140g/1 cup chopped pecans
    4 Tbsp raw crystallized sugar (optional)

    For the Icing:
    25og/9 oz sour cream
    zest 1 lemon
    55g/2 oz icing sugar, sifted

    Directions:
    1. Heat the oven to 180C/350F/Gas4. Line 24 cupcake holes with paper liners.
    2. In a large bowl whisk together the oil, eggs, sugar, ginger, allspice and cinnamon until fully combined.
    3. With a clean whisk, whisk together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture folding through until fully combined. Fold through the pecans. Fill the cupcake liners 2/3 full. If you plan to ice then they can go straight into the oven. If you do not plan to ice them then sprinkle each cupcake with a little raw sugar. Bake for about 20 minutes in the middle rack of the oven. They should pop back when gently touched with the tip of your finger. You do not want to over-bake these.
    4. To make the icing stir together the ingredients and taste for a balance of sweet and tart to your liking. Keep in the fridge and only ice once ready to serve the cupcakes.

    Outfit:
    Aupplause is Welcome Dress
    Quit Meshing Around Heels
    Stagecoach Purse
    Peacock Prism Earrings
    Petite Peacock Bangle

  56. Kaitlyn 10/13/2009 at 5:55 pm #

    *This is my own recipe, so please credit me if you re-post it*

    Main Ingredient: Molasses! An anemic’s best friend.

    Recipe: Dusk in October Banana Bread

    1 1/2 cups *Whole Wheat* flour
    3 OVERRIPE bananas (these Betties need to be almost as dark as the molasses)
    1/2 cup brown sugar
    1/3 cup *Molasses*
    1/3 cup softened unsalted butter
    1 large egg
    1 tsp vanilla
    1 tbs bourbon
    1 tsp baking soda
    1/4 tsp salt
    1 tsp pumpkin pie spice
    1/2 tsp nutmeg
    1/3 cup chopped walnuts

    Preheat oven to 350 F. Combine butter and bananas in food processor (or mash with a fork!). In a separate bowl, combine sugar, molasses, egg, vanilla, bourbon, nutmeg, and pumpkin pie spice, and gently mix in the banana mash. In a second bowl, whisk together flour, salt, and baking soda. Fold in banana mix. Add walnuts last. Pour mix into a buttered 4×8 loaf pan and bake for 55 minutes.

    Outfit:
    Midway Jacket
    Hepburn Blouse
    Golden Wheat Skirt
    The Buckles Socks
    Venti Heels
    Poetry Prize belt

  57. Angelica 10/13/2009 at 6:01 pm #

    Pumpkin Spice Scones with ginger molasses icing

    * 1 C. all purpose flour
    * 1 C. cake flour
    * 1 1/2 t. baking powder
    * 1/2 t. salt
    * 1/2 t. ground cinnamon
    * 1/2 t. ground nutmeg
    * 1/4 t. ground allspice
    * 1/4 t. ground ginger
    * 6 T. unsalted butter
    * 1/2 C. raisins (optional)
    * 1/3 C. pumpkin puree
    * 1/3 C. heavy cream
    * 6 T. brown sugar
    * 1 t. vanilla
    * 1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
    * 2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
    * 3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
    * 4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
    * Icing: For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.

    Outfit:
    The Antiquities Dress
    Long Distance Calling Card-igan in International
    Don’t Leave Me Stranded Circle Scarf
    Madame Bovary Ring
    Imperial Palace Earrings
    Leather and Lattice Flats

  58. Amanda 10/13/2009 at 6:01 pm #

    Soft Molasses Sugar Cookies

    3/4 cups shortening
    1 cup sugar
    1/4 cup molasses
    1 egg
    2 tsp. baking soda
    2 cups flour
    1/2 tsp. cloves
    1/2 tsp. ginger
    1 tsp. cinnamon
    1/2 tsp. salt

    Melt shortening in saucepan on low hear or in microwave. Remove from heat and let cool. Add sugar, molasses, and egg and beat well. Sift together flour, soda, cloves, ginger, cinnamon, and salt. Mix well, chill. Form into 1″ balls, roll in granulated sugar and place on greased cookie sheet about 2″ apart. Bake in 375 degree for no more than 8 minutes or cookies will get crunchy.

    The outfit:
    Soda Fountain Dress in Ginger
    Storybook Ending Socks
    Chocolate Ganache Flats
    Old Time Pocket Watch Necklace
    Feeling Lucky Bag

  59. Sarah K. 10/13/2009 at 6:06 pm #

    recipe: “lassy buns”
    Newfoundland molasses buns! this is a traditional treat back home.

    1 cup butter
    1/2 cup sugar
    2 eggs
    2 tsp. vanilla
    1 cup fancy molasses
    5 cups flour
    3 tsp baking powder
    1 tsp cloves
    1 tsp all-spice
    1 tsp cinnamon
    1 tsp baking soda

    preheat oven to 350 degrees.
    mix everything (except baking soda)in a bowl, adding dry ingredients last.
    add the baking soda to 1/2 cup of boiling water. mix that into the bowl- just stir till lumps are gone, no longer.
    scoop onto a baking sheet with an ice cream scoop, leaving about an inch between buns.
    bake for about 20 mins.

    outfit:
    since this is a traditional Newfie recipe, I thought I’d give the outfit some traditional flair!
    the neutral colours and mixed prints remind me of what ladies in Newfoundland would have worn in the 50s or 60s.

    – cookie sale blouse
    – head of the class cardigan
    – bayou rose skirt
    -venti heels
    – stagecoach purse

  60. Jack 10/13/2009 at 6:11 pm #

    The Recipe:

    Vegan Gingerbread Cupcakes with Lemony Frosting (from Vegan Cupcakes Take Over the World!)

    Cupcakes:
    1 1/4 cups all purpose flour
    3 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon ground cloves
    1/4 teaspoon salt
    1/4 cup finely chopped crystallized ginger
    1/2 cup vegetable oil
    1/3 cup light molasses
    1/2 cup maple syrup
    1/4 cup soy milk
    2 tablespoons soy yogurt
    1 1/2 teaspoons finely grated lemon zest

    Frosting:
    1/4 cup soybean margarine
    1/4 cup vegetable shortening
    1/3 cup confectioners sugar
    1/4 cup soymilk
    juice of 1 lemon

    Preheat oven to 350 F. Line tins with paper cupcake liners.
    Sift together flour through salt.
    Wisk together wet ingredients (oil through yogurt) until well emulsified.
    Fold dry ingredients into wet, wisking to combine.
    Fold in lemon peel and crystalized ginger.
    Pour into tins, 2/3 of the way.
    Bake 17 – 22 minutes, until top springs back when touched or a toothpick comes out clean.
    When fully cooled frost them with frosting below.

    In a round bottom bowl cream margarine and shortening with a strong fork. This could take 5 minutes, to make sure they are thoroughly blended and smooth. Add sugar and mix, adding splashes of soymilk as you go along to make blending easier. Add lemon juice, and keep creaming away until everything is perfectly smooth. Refrigerate until cupcakes are ready for frosting.

    And the Outfit:
    Chai Latte Dress
    Cardinal Points Necklace
    Transatlantic Flight Jacket
    Crimson Ghost Bracelet
    Dots and Daisies Tights in Brown
    Dahlia Headband in Red
    black lace-up flat boots, like the Sense and Sensibility Boots (but vegan)
    and a small black clutch

  61. Jack 10/13/2009 at 6:15 pm #

    The cupcake recipe can be found over at the Post Punk Kitchen, http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=91, if anyone’s interested.

    I’ve made these a few times, and they’re AMAZING.

  62. Alicia 10/13/2009 at 6:22 pm #

    Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream Recipe

    Ingredients
    Ice Cream:

    * 6 quarts half-and-half
    * 2 vanilla beans
    * 48 egg yolks
    * 1 3/4 pounds granulated sugar
    * 2 bananas, roasted

    Ginger Molasses Cookies:

    * 2 1/2 cupS all-purpose flour
    * 1 teaspoon baking soda
    * 1/4 teaspoon salt
    * 7 ounces unsalted butter
    * 3/4 cup granulated sugar
    * 1/3 cup dark molasses
    * 2 tablespoons cold coffee
    * 1 tablespoon powdered ginger
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground cloves

    Chocolate Sauce:

    * 2 cups pasteurized yolks
    * 6 cups whole milk
    * 2 cups hreavy cream
    * 1 1/2 cups sugar
    * 8 ounces milk chocolate
    * 1 vanilla bean

    Directions

    To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer’s instructions. Fold in the roasted bananas and keep chilled.

    To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.

    Preheat the oven to 375 degrees F.

    Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.

    Outfit To Match
    Goldfinch Dress
    Jagged Little Heel
    The Gold and the Bow-tie-ful Clip
    Margherita of Savoy Necklace
    Ms. Darcy Bracelet
    Out of Africa Bag
    Hundred Spires Earrings

  63. Caitlin J. 10/13/2009 at 6:32 pm #

    These are my favorite gingerbread cookies – there’s dough chilling in the freezer as I type this! 🙂

    You’ll need:
    3/4C Butter
    1C Brown Sugar
    1 Large Egg
    2 Tsp. Vanilla
    3/8C Molasses
    2 1/4C Flour
    2 Tsp. Baking Soda
    1/2 Tsp. Salt
    1 Tsp. Ground Cinnamon
    1/2 Tsp. Ground Ginger
    A Pinch of Cloves

    In a large bowl, cream the butter and brown sugar thoroughly on medium speed. Add the egg and vanilla, beating until fluffy. Blend in the molasses. In a separate bowl, sift together all the rest of the ingredients. Add them to the wet ingredients, blending until thoroughly mixed.

    Chill dough for 1-2 hours. Roll into 1 inch balls and roll in granulated sugar, if desired. Place on greased baking sheet and bake at 350 degrees for 10-12 minutes.

    Yummy! Makes about 3.5 dozen.

    I’d run around the kitchen in Time to Waist Jeans and the lovely Boutique Crawl Cardigan, accessorized with a Queen of Sparta Cuff and Imperial Palace Earrings. When the cookies were done, I’d put on a fabulous pair of Muir Woods Booties, bundle up in a Madison Jacket, and head out to share with my friends. 🙂

  64. Ashley 10/13/2009 at 6:33 pm #

    This chili recipe is easy to make, and is great on a cold day! It’s a lot lighter than regular chili, too, so it’s easy to have for a snack or a warm-up before you go back to playing in the leaves!

    Easy Sweet-And-Sour Chili
    1 lb. ground beef
    1 (25-ounce) can tomato soup
    2 ½ Tblsp. white vinegar
    ¼ c. brown sugar
    2 ½ Tblsp molasses
    2 Tblsp chili powder
    2 (16-ounce) cans red kidney beans, drained

    Brown the ground beef in a medium size frying pan, stirring until crumbly. Drain beef in a colander. Add drained beef and soup to a 4 quart kettle. Cook until bubbly and thoroughly heated.

    Stir in the vinegar, brown sugar, molasses, chili powder and kidney beans. Cook, uncovered, for 5 minutes. Simmer, covered, over low heat for 10 – 20 minutes.

    Then to wear while you’re frolicking:
    Corn Maze Tunic
    Kick-Ball-Change Tights
    Fiddle Boots
    Degrees of Separation Jacket
    Aesop’s Fable Necklace in Fox
    Put A Wing On It Earrings
    Night Lily Headband

  65. Melinda 10/13/2009 at 6:35 pm #

    Positively Perfect Pomegranate Molasses Stew

    Ingredients

    One 1 1/2-pound eggplant (or enough eggplants for 1 1/2 pounds)
    Salt
    1/2 cup lentils
    Water
    2/3 cup extra-virgin olive oil
    1 medium onion, finely chopped
    4 medium garlic cloves, minced
    2 medium tomatoes, chopped
    2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
    2 Tbsp chopped mint leaves
    1 tablespoon tomato paste
    1/4 teaspoon crushed red pepper
    1/4 cup pomegranate molasses
    Method

    1 Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand for 1 hour.

    2 In a small saucepan, cover the lentils with 2 inches of water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the lentils.

    3 Coat a small (3-quart) enameled cast-iron casserole with 1 tablespoon of the olive oil. In a bowl, toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons of salt.

    eggplant-lentil-stew-1.jpg
    4 Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture. Top with the remaining eggplant, lentils and vegetables. Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.

    5 Bring the stew to a boil. Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours. Serve hot, warm or at room temperature.

    The Outfit:-Time to Waist Jeans
    -Boreal forest Top
    – Long Distance calling Car-digan in International
    -Cotswolds Booties
    -Pleasant Pheasant Headband
    -Knock on Wood Ring

  66. Amanda L. 10/13/2009 at 6:35 pm #

    Peanut Butter Banana and Molasses Wrap……….Mmmm Mmmmmmmm.

    -1 whole wheat tortilla
    -1-2 tablespoons peanut butter
    -1-2 tablespoons blackstrap molasses
    -1 banana, sliced

    Spread peanut butter on the tortilla. Drizzle molasses over the peanut butter. Last, slice and add the banana, roll up your wrap, and enjoy. So easy. So simple. So delicious.

    Outfit

    -Dr. Quinn Dress
    -Dots and daisies tights in brown
    -Nottingham boots
    -Stagecoach purse
    -Owl stand by you pendant
    -Stylin’ stag ring
    -Big apple earrings

  67. shushie 10/13/2009 at 6:39 pm #

    Outfit:
    The Kenley Dress
    Miami-Date Wedges
    The Dublin Bangle
    Stagecoach Purse
    Brighter Skies Umbrella in Aqua

    Recipe:
    Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream

    Ingredients:
    Ice Cream
    6 (approximately 2 1/4 pounds) ripe bananas
    1 tablespoon fresh squeezed lemon juice
    3/4 cup light corn syrup
    1 vanilla bean, scraped
    1 1/2 cups heavy cream

    Ginger Molasses Cookies
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    7 ounces unsalted butter
    3/4 cup granulated sugar
    1/3 cup dark molasses
    2 tablespoons cold coffee
    1 tablespoon powdered ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    Chocolate Sauce:
    2 cups pasteurized yolks
    6 cups whole milk
    2 cups hreavy cream
    1 1/2 cups sugar
    8 ounces milk chocolate
    1 vanilla bean

    Directions
    Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions.
    To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.
    Preheat the oven to 375 degrees F.
    Form in 1-inch balls and place on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.
    To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.
    To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.

  68. Michele Weiss 10/13/2009 at 6:45 pm #

    Vegan Sweet Potato Puree
    This dish is so sassy and delicious, my friend named it “Sex in a Pot.”
    2-3 pounds medium sized sweet potatoes
    1/2 cup molasses
    1/2 cup brown sugar
    3-4 Tablespoons Earth Balance (soy
    butter)
    1 teaspoon vanilla
    3/4 cup vanilla soy milk
    1/4 cup finely chopped crystallized ginger

    1. Peel sweet potatoes and cut them into 1-2 inch sized pieces. Boil them until tender. Drain water from sweet potatoes.
    2. Pleace still warm sweet potatoes in a large bowl and add all other indredients (except ginger).
    3. Use mix master to mix all ingredients together until creamy.
    4. Add crystallized ginger on top for a delicious twist!

    And with this “sex pot “outfit to match:
    Dancing Queen Dress in Disco
    Personal Ad Peep Toes in Lemon
    Locket and Pearl Necklace
    Brobdingnag Locket
    Shirely Temple Earrings
    Sparkle in the City Purse
    White Poise Gloves
    Marie Antoinette Ring
    Satine Tights
    Loiuse Hat
    When Life Gives you Lemons Coat

    Enjoy!!

  69. Maya 10/13/2009 at 6:48 pm #

    The Recipe: Molasses Anzac Cookies

    (normally I make these with golden syrup, but the molasses makes a super awesome extra decident biscuit – The best thing about this recipe is that it requires no eggs, it’s super quick, and you’ll probably have all the ingredients sitting around the pantry waiting to me made into delecious biscuits – or cookies for you Americans)

    1 cup all purpose flour
    1 cup dessicated coconut
    3/4 cup sugar
    1 cup oats
    1/4 cup molasses
    1/4 butter
    1 tablespoon boiling water
    1/2 teaspoon of bicarb

    Preheat oven to 180C

    Add dry ingredients together (no need to sift. Just a good mix will do

    Put molasses and butter into a saucepan on low heat and stir until mixed through

    Combine hot water and biccarb together then mix into wet mixture. It will froth up awesomely

    Mix the wet with the dry.

    Roll into balls (i use a tablespoon amount, they are a fairly chunky mix – so i normally wet my hands before rolling so they are all nice and smooth and tend to come out in a uniform shape.

    Bake for 20 minuites.If you want them to be chewier pull them out at 15 and let them cool a little bit.

    Theoutfit:

    Berry Trifle Dress
    Storybook ending socks
    Fiddle boots
    Madison jacket
    Tied in a string of hearts necklace

  70. Michelle Mirabal 10/13/2009 at 6:53 pm #

    My mom and I have made this every Hallowe’en. Now, even though we live on opposite sides of the country, every oct. 31 we eat the same dessert!

    Hallowe’en Spice Cake
    2 cups dark molasses
    1 cup (2 sticks) plus 2 Tablespoons unsalted butter, at room temperature
    1/4 cup strong brewed coffee
    4-3/4 cups cake flour
    1/2 teaspoon salt
    1 teaspoon ground allspice
    1 teaspoon ground cloves
    4 teaspoons ground cinnamon
    4 teaspoons ground ginger
    2 teaspoons ground mace
    2 teaspoons freshly grated nutmeg
    1-1/2 teaspoons baking soda
    4 tart medium apples, such as Granny Smith
    1/2 cup (packed) dark brown sugar
    2 large eggs
    2 cups sour cream
    1/2 cup semisweet chocolate chips or baking chocolate cut into small pieces
    Preparation:

    Preheat the oven to 350 degrees F. Lightly oil a 13 x 9 x 2-inch baking pan.

    Combine the molasses, butter, and coffee in a medium-size saucepan, and bring to a boil over medium-high heat, stirring occasionally. As soon as it boils, remove from the heat. Transfer the mixture to a large bowl, or the bowl of an electric mixer, and let cool to lukewarm.

    Sift the flour, salt, allspice, cloves, cinnamon, ginger, mace, nutmeg, and baking soda together onto a large piece of waxed paper.

    Core, peel, and halve the apples, then slice them into 1/4-inch thick slices. Line the prepared pan with the apple slices slightly overlapping them. Sprinkle them with the brown sugar.

    Whisk the eggs into the molasses mixture. Add the dry ingredients and mix quickly but thoroughly. Then add the sour cream, mixing just until it is incorporated. Fold in the chocolate chips, and then pour the cake batter over the apple slices.

    Bake in the center of the oven until the cake springs back when touched lightly and a knife inserted in the center comes out clean, about 55 minutes. Remove the pan from the oven, and transfer it to a wire rack to cool at least to lukewarm before serving.

    To serve, cut the cake in pieces and turn them out of the pan upside down, so the apple slices are on top. Or turn the whole cake out onto a large serving platter, and serve.

    The outfit I would pair this with is:
    Madrid Dress
    Thespian Turtleneck in Television (underneath dress)
    Bestest Buds (in Red)
    Mini Dots Tights in Delphinium
    Toulouse Lau-Wedges

    A simple combo of Black and Red to celebrate Hallowe’en in a chic, not scary way.

  71. Ruth Wynants 10/13/2009 at 7:05 pm #

    Ginger Snaps straight from 1965…

    3/4 cup butter
    1 cup brown sugar, firmly packed
    1 egg
    1/4 cup molasses
    2 1/4 cups sifted flour
    2 teaspoons baking soda
    1 teaspoon cinnamon
    1 teaspoon ginger
    1/2 teaspoon cloves
    1/4 teaspoon salt

    Cream butter and gradually beat in brown sugar. Stir in egg and molasses and blend thoroughly. Sift (with a sifter if you can find one ladies) flour with baking soda, cinnamon and ginger, cloves, a salt. Gradually blend the dry ingredients into the creamed mixture and chill the dough for 1 hour. Shape the dough into small balls and dip the tops in sugar. Arrange the balls at least 3 inches apart on a greased baking sheet and sprinkle each cookie with 2 or 3 drops of water. Bake the cookies in oven at 375° F. for about 10 to 12 minutes, or until they are firm.

    Snap off a piece of this delicious ensemble:

    Captain of Cool Jacket
    Fir Tree Blouse
    The Blue-stier Top
    The New Black Skinnies
    Sense And Sensibility Boots
    Vintage Love Letter Clutch
    Compass Rose Necklace

  72. Jayn 10/13/2009 at 7:20 pm #

    SOUTHERN MOLASSES LAYER CAKE WITH A KICK

    INGREDIENTS:

    1 cup molasses (Unsulphured molasses preferred)
    ½ cup brown sugar
    2 tablespoons melted butter
    ½ cup hot, strong black coffee
    2 cups sifted cake flour
    1 teaspoon baking soda
    ½ teaspoon salt
    1 ½ teaspoons ground cinnamon
    ¼ teaspoon ground nutmeg
    ¼ teaspoon ground cloves
    1 egg

    INSTRUCTIONS:

    1. Mix together the molasses, sugar, butter.
    2. Add the hot coffee and stir gently.
    3. Sift the dry ingredients and add.
    4. Add the slightly beat egg.
    5. Pour batter into greased cake pans.
    6. Bake at 350 degrees F. for 20 minutes.
    7. Set aside to cool.

    LAYERS and TOPPING INGREDIENTS:

    2 cups heavy whipping cream
    1 cup powdered sugar
    1 tablespoon strong black coffee
    Fresh fruit for topping garnish (Suggested: strawberries, blueberries, cherries)

    INSTRUCTIONS:

    1. Whip the cream.
    2. Add sugar and coffee.
    3. Spread between the layers and pile on top the cake.
    4. Garnish top with fresh fruit.

    Serve fresh immediately.

    An Outfit For A Southern Girl With Spunk:

    She’s a baking “Damsel In This Dress”

    Accessories are a piece of cake with the “Carnation Instant Classic Ring”

    And for the “kick” in this southern molasses cake: the edgy but sweet “Fiddle Boots”

    And don’t forget the spoon rest! (“Spoon pillow”)

  73. Alix 10/13/2009 at 7:35 pm #

    Gooey Ginger Cookies:
    2 1/4 cups all-purpose flour
    2 teaspoons ground ginger
    1 teaspoon baking soda
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    3/4 cup margarine, softened
    1 cup + 2 tablespoons white sugar
    1 egg
    1 tablespoon water
    1/4 cup molasses

    Preheat oven to 350 degrees, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

    In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Slowly stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

    Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

    They are the best ginger cookies I’ve ever made!

    Outfit:
    Cranberry Chutney Top
    The Clueless Skirt in Dionne
    Basic Cable Knit Cardigan in Mono
    Hearthside Tights
    Sportster Debbie Boots in Brown
    Toggle of the Town Coat

  74. Kayla 10/13/2009 at 7:37 pm #

    Root Beer Bread!

    2/3 cup Molasses
    1 quart Root Beer
    1/2 Shortening
    2 packages yeast, dissolved in 1/2 cup warm water
    1 tablespoon salt
    3 cups whole-wheat flour
    7 cups white flour

    Heat root beer and shortening, then put in salt and molasses. Let it cool.
    Add yeast and then stir in flour. Knead and let rise twice.
    Bake at 350 degrees F for 30 to 40 minutes.
    You may want to reduce this recipe, as it makes four loaves!

    Root Beer Ensemble!

    Simplici-Tee Shirt in Calm
    Space Odyssey Skirt
    Sierra Vista Cardigan

    Stripe to my Lou Socks
    Fiddle Boots

    Golden Laurels Necklace
    Queen of Sparta Cuff
    Bronze Age Bangle

    Delicious!

  75. Dana P 10/13/2009 at 7:44 pm #

    The Recipe:

    Lentils with Molasses ( a veggie dish with a hint of Sweet & Spice)

    This is a vegetarian recipe used at Sivananda Yoga Vedanta Centers. It’s wonderful to add something different to your holiday spread. It may sound a bit unusual, but your palette will be pleasantly surprised.

    Makes 4-6 Servings

    Ingredients:
    2 cups lentils
    4 cups water
    1 bay leaf
    3/4 cup tomato paste
    3 tbsp. molasses
    2 tsp. sugar or honey
    1/2 tsp. ginger powder
    1/2 mustard powder
    1/2 chili powder
    1 tsp. black pepper
    salt to taste

    Cooking Instructions:
    Cook lentils in water with bay leaf for 45 minutes, making sure that the lentil stay whole. When cooked, add the rest of the ingredients and stir well. Simmer for another 15 minutes and serve hot.

    The Outfit:
    To give your lentils even more of a kick (if the ginger and chili powder didn’t do it!)

    Goldfinch Dress
    Kickstart My Heart Jacket in Motley
    Kick-Ball-Change Tights
    Full Throttle Heels in Lucy
    Hundred Spires Earrings
    Age of Industry Ring

  76. Chelsea Urquhart 10/13/2009 at 7:52 pm #

    Molasses Jumble Cookies

    Ingredients:

    2/3 cup shortening
    1/2 cup sugar
    1 egg
    2 1/2 cups all-purpose flour (sift before measuring)
    1 teaspoon soda
    1/4 teaspoon salt
    1/2 teaspoon cinnamon
    1/8 teaspoon ground ginger
    1/2 cup molasses
    1/2 cup buttermilk
    1 cup semisweet chocolate chips
    Preparation:

    Cream shortening and sugar; beat in egg. Sift together the flour, soda, salt, cinnamon, and ginger. Combine the molasses and buttermilk in a cup or small bowl. Add dry ingredients alternately with buttermilk mixture to creamed mixture. Stir in chocolate chips.
    Drop by tablespoonfuls about 2 inches apart on ungreased baking sheets.
    Bake Molasses Cookies at 350° for 12 to 15 minutes.
    Makes 3 or 4 dozen molasses cookies, depending on size.

    Matching Outfit while you eat jumbles with your sweetie

    -The Layer Tee in Troposphere
    -Sheer as Folk Top
    -Gamine Shorts in Amélie
    -Meeting in Manhattan Heels
    -Buckle Up Bangle
    -Wood You Cry For Me Necklace
    -Poetry Prize Belt

  77. Emily 10/13/2009 at 7:57 pm #

    Pfeffernuesse- Spicy German Cookies

    For a look that’s spicy and sweet, pair german treats and gingham together!

    INGREDIENTS

    4 cups all-purpose flour
    1/2 teaspoon ground nutmeg
    1/2 cup white sugar
    3/4 cup light molasses
    1 1/4 teaspoons baking soda
    1/2 cup butter
    1 1/2 teaspoons ground cinnamon
    2 eggs
    1/2 teaspoon ground cloves
    1/3 cup confectioners’ sugar for decoration

    DIRECTIONS

    Stir together flour, sugar, baking soda, spices, and dash black pepper.

    In large saucepan, combine molasses and butter; heat and stir until butter melts.
    Cool to room temperature.

    Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight.

    Shape into 1″ balls. Place on greased cookie sheet.

    Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.

    To enjoy your Pfeffernuesse cookies, consume while wearing:

    -Need for Tweed Dress
    -Long Distance Calling Cardigan in international
    -The Stagecoach Purse
    -Dots and Daisies tights in Brown
    -Chocolate ganache flats
    -Stylin’ Stag Ring
    -Twiggy Earrings

    Enjoy!

  78. Ronnie 10/13/2009 at 8:06 pm #

    RECIPIE FOR INDIAN PUDDING:

    ingrediants:
    4 cups scalded milk
    1/2 cup yellow cornmeal
    2/3 cup molasses
    1 tsp. salt
    1/2 tsp. ginger
    1/2 tsp. cinnamon
    2 baking apples
    2 cups cold milk

    DIRECTIONS
    1.Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9×9 inch baking dish.
    2.Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses salt, cinammon, and ginger. Then pour mixture into baking dish inbetween layers of sliced apple and stir in 2 cups of cold milk.
    3.Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm with a scoop of vanilla ice cream!

    Can’t you just imagine wearing this outfit while making a classic fall treat?

    Highlands Dress
    Berkshires Cardigan

    Perfect Palate Bag
    Wuthering Heights Locket
    Vanity Fair Ring

    Mini Dots Tights in Delphium
    Fashion Fractal Hat
    Bow-sic Flats

    Perfect for going apple picking in style. 🙂

  79. Norma KH 10/13/2009 at 8:10 pm #

    Molasses Pumpkin Pie!
    Oh Yum!

    3/4 cup sugar
    1 Tablespoon flour
    1/2 teaspoon salt
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 cup unsulphured molasses
    2 cups mashed, cooked pumpkin
    3 large eggs
    1 cup undiluted evaporated milk or light cream
    One 9-inch, unbaked single-crust pie shell

    Mix the sugar, flour, salt, ginger, cinnamon, and cloves. Add the molasses, pumpkin, and eggs. Mix well. Stir in evaporated milk or cream. Pour mixture into a 9-inch unbaked pie shell.

    Bake in a preheated hot oven (400 degrees F.) 40 minutes or until a knife inserted in the center comes out clean. Cool pie before serving.

    Pie is pretty awesome.

    Outfit:

    Eyedust in Cleopatra
    Shimmy and Shake Earrings
    The Perfect Pencil Dress in Klimt
    Just Teasing Tights
    The Double Heel-ixis

  80. emily 10/13/2009 at 8:17 pm #

    ½ cup sugar
    ½ cup butter
    2T Molasses
    2 eggs
    2 medium size sweet potatoes – cooked until soft and mashed
    1 t baking soda dissolved in 2T buttermilk
    ½ t salt
    1T cinnamon
    2 cups flour
    1 cup chopped pecans

    Cream sugar and butter; add eggs and mashed sweet potatoes;
    Mix in other ingredients (except nuts) and beat until creamy

    Stir in nuts; fill muffin tins ¾ full
    Top each muffin with teaspoon of brown sugar

    Bake at 375 degrees for 20 minutes until browned and baked through

    Makes 18 muffins

    With;
    Syracuse Cardigan University Hill
    matching the Wagon Wheel skirt,
    Candy Corn Heels
    and Compass Rose Necklace

  81. Shayla Silva 10/13/2009 at 8:19 pm #

    Oranges with Pomegranate Molasses and Honey Recipe

    Ingredients:
    *8 large oranges, all peel and white pith cut away, oranges sliced into thin rounds
    *1/4 cup floral honey
    *3 tablespoons pomegranate molasses
    *1/2 teaspoon ground cinnamon
    *1/4 teaspoon fine sea salt
    *8 large Medjool dates, pitted, chopped

    Preparation:
    *Arrange orange slices, overlapping slightly, on large platter.
    *Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges.
    *Sprinkle oranges evenly with chopped dates.

    My “Orange You Glad You Saved Room For Dessert” outfit

    *Picnic In Paris Dress
    *Key Wee Fruit Necklace
    *Toulouse-Lau Wedges

  82. Alisha Mann 10/13/2009 at 8:26 pm #

    TRADITIONAL FROSTED
    MOLASSES COOKIES!

    1 c. brown sugar
    1 c. shortening
    2 eggs
    1 c. sour milk
    3 tsp. soda
    3 tsp. ginger
    1/2 tsp. salt
    1 c. molasses
    5 1/2 c. flour

    Cream shortening and sugar, stir in eggs and molasses, add remaining ingredients and mix well. Chill dough. Bake at 325 degrees for 12 minutes. Cool and frost.

    FROSTING:
    1 1/2 c. powdered sugar
    2 tbsp. butter
    1 tbsp. lemon juice

    Cream to moisten.

    When I think of Molasses I think of tradition tea time cookies.
    Then I asked myself… “What would I wear while eating these wonderful treats?” All I could think of was floral, antique home cooking apparel.

    My Outfit:
    Audition Dress
    Long Distance Calling Card-igan in International
    Quilt Messing Around Heals
    Poetry Prize Belt
    Carnation Instant Classic Ring
    Quite Contrary Earrings
    Golden Oldie Wristwatch

    Beautiful, ornate with tuns of great taste!

  83. April 10/13/2009 at 8:29 pm #

    I love making this easy and delicious bread!

    Oatmeal Molasses Bread

    2 cups boiling water
    1 cup old-fashioned oats
    2 (.25 ounce) packages active dry yeast
    1 1/3 cups warm water (110 degrees to 115 degrees)
    1/2 cup molasses
    2 tablespoons butter or margarine, softened
    1 tablespoon aniseed
    1 tablespoon salt
    5 1/2 cups all-purpose flour

    In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110 degrees F-115 degrees F). In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves and place in greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.

    Paired with:
    Troop Beverly Hills Romper
    Stephanie Leggings in Teal
    Buffalo Jill Belt
    Muir Woods Booties
    Brooklyn Heights Scarf
    Petite Peacock Bangle
    Peacock Feather Earrings
    History Girls Bag

  84. Alexandrea 10/13/2009 at 8:34 pm #

    2 1/4 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    3/4 teaspoon ground ginger
    1/2 teaspoon ground allspice
    1/2 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 cup vegetable shortening at room temperature
    1/2 stick (1/4 cup) unsalted butter, softened
    1 cup packed dark brown sugar
    1 large egg
    1/2 cup molasses
    About 1/3 cup sanding or granulated sugarfor tops of cookies
    Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.

    Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

    Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

    Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

    Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

    Molasses Ensemble:
    Hepburn Blouse
    Picture Day Jumper
    Knit-Pick Cardigan
    Storybook Ending Socks
    Muir Woods Booties
    Miss Person-Owl-lty earrings
    Hoot-motism Ring
    1/2 stick (1/4 cup) unsalted butter, softened

  85. Tracy 10/13/2009 at 8:35 pm #

    Recipe: Pomegranate Cupcakes with Tangerine Mascarpone Frosting (aka Penelopes)

    *Makes about 12 cupcakes!

    First off, preheat your ovens to 350 F;

    What You’ll Need:

    1/2 cup unsalted butter at room temperature
    1 cup sugar
    1 large egg at room temperature
    1 large egg yolk at room temperature
    1 1/3 cups all-purpose flour
    1 teaspoon baking powder
    1/8 teaspoon salt
    1/2 cup milk
    1/3-1/2 cup pomegranate molasses (taste, then add more as you see fit, this stuff is potent!)
    pomegranate juice

    Instructions:

    1) Beat butter until soft for about 30 seconds. Add the sugar and beat until fluffy, about 2 minutes on medium-high.

    2) Add the eggs until combined

    3) Sift together the flour, salt, and baking powder together. Alternate mixing the dry ingredients and the milk into the butter mixture, ending with the dry ingredients. Stop when just combined.

    4) Fold in the pomegranate molasses. Scoop into cupcake papers, about 3/4 full.

    5) Bake undisturbed for 15 minutes, then rotate the pan and bake an additional 3-5 minutes or until a cake tester comes out clean. Move to a wire rack and let cool.

    6) Brush lightly with pomegranate juice and let sit.

    Recipe: Tangerine Mascarpone Frosting

    What You’ll Need:

    4 ounces mascarpone cheese (or cream cheese, whatever you fancy)
    1/4 cup of butter
    1 tablespoon of tangerine juice, fresh squeezed
    2 cups of powdered sugar

    Instructions:

    1) Let the butter and cream cheese come to room temperature. Beat them together until well combined.

    2) Add the poweder sugar and then the zest. Add more powdered sugar if you want for desired thickness. Pipe or spread onto cupcakes; you may need to let this chill first before piping.

    Enjoy!

    For the outfit:

    Versailles Headband
    Quite Contrary Earrings
    Parfait Dress in Cream
    Poetry Prize Belt
    The Decoupage Cardigan
    Betsey Johnson Bouquet Socks
    Stone Cold Mary Janes in Camel
    History Girls Bag

  86. Amanda 10/13/2009 at 8:36 pm #

    Pumpkin Pie Muffins:

    – 1 cup all purpose flour
    – 1 cup whole wheat flour
    – 1 tsp. baking soda
    – 1/4 tsp. salt
    – 1 tsp. cinnamon
    – 1 tsp ginger
    – 1/2 tsp. nutmeg
    3/4 cup brown sugar
    – 4 tablespoons molasses
    – 1/4 canola oil
    – 2 eggs
    – 1 tsp. vanilla
    – 1/2 cup buttermilk

    Preheat the oven to 400. Place muffins cup liners in each cup of a 12-cup muffin pan. In a bowl whisk together the flours, baking soda, salt and all of the spices. In a separate bowl combine sugar, molasses, oil and both eggs and buttermilk. Add the second bowl to the first and stir well. Pour the batter into the muffin pans. Bake 20 minutes. Let cool for 15 minutes. Serves 12

    Now for the outfit:
    – Applause is welcome dress
    – What’s eating Gilbert cardigan
    – Stagecoach purse
    – Quit meshing around heels
    – Perching parakeet pendant
    – Twiggy earrings
    – Quill Ring in gold

  87. Cheyvonne 10/13/2009 at 8:36 pm #

    A secretly subversive duo:
    Outfit :
    Need for Tweed Dress over a Boutique Crawl Cardigan
    Storybook Ending Socks
    Seamstress Heels
    Heart on Your Sleeve Bangles
    Cobweb Cuff
    Marie Antoinette Ring

    Vegan Gingerbread Cookies:
    1 cup canned pumpkin
    1 3/4 cup dark brown sugar (brown sugar actually has molasses in it!)
    1/2 cup blackstrap molasses
    1/2 cup real maple syrup
    3/4 cup rice milk (almond milk also works)
    1 tablespoon cider vinegar
    1/2 tablespoon salt
    1/4 cup mashed banana

    Directions:

    Stir these ingredients together until there are no lumps of brown vegan sugar remaining.

    Dry Ingredients (use vegan versions):

    Add to 3 cup flour in a separate bowl and mix well
    3 tablespoon baking soda
    1 tsp baking flour
    2 tablespoon cinnamon
    2 tablespoon ginger
    1/2 tablespoon cloves
    1/2 tablespoon allspice
    1/2 tablespoon nutmeg

    Add flour mixture to wet ingredients and stir until mixed, then add 2 more cups of flour and keep stirring, just until flour is absorbed. Flour lumps are not desirable, but you don’t want to over-stir either.

    Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut cookies as desired. Bake at 350 until firm (Touch a cookie with your finger. If you can make a print, it’s not done) but do not brown or overcook. While cooling, prepare icing:

    4 c. powdered sugar
    1/4 c. water
    1/2 tsp. vanilla extract

    Blend these (and pumpkin pie spice to taste) with a spoon until smooth, and drizzle over cookies. These are great with a soy chai latte or hot apple cider when the weather starts to turn. Enjoy!

  88. Adri 10/13/2009 at 8:36 pm #

    Cranberry pudding with a butter sauce

    Pudding:
    about 2 cups fresh canberries
    1 egg
    1 Tbs sugar
    1/2 cup molasses
    2 tsp baking soda
    1/3 cup water (hot!)
    a bit of salt
    1 1/2 cups flour

    Butter sauce:
    2 cups sugar
    2 sticks of butter
    1 cup cream
    2 tps vanilla extract

    For the pudding:
    1. butter a 6-cup soufflè pan. Prepare a large pot for the water bath.
    2. put cranberries in medium saucepan and cover with water. Cover and cook (medium heat) for about 15 minutes (cranberries will start to burst)
    3. Beat egg and add in sugar and molasses. Add baking soda to the hot water and mix well! Carefully add to egg mixture (you don’t want the eggs to curdle).
    4. combine salt and flour and add this to the egg mixture. Finally mix in cranberries.
    5. pour your prepared pudding mixture into the souffleè pan. Cover. Put pan in large pot and add water (a few inches). Cover pot and bring to boil.
    6. reduce heat and let simmer for an hour to an hour and a half, until the mixture is firm. place on serving platter.

    For butter sauce:
    1. combine all ingredients in a saucepan and cook over low heat until thickened (should be around half an hour). remember to stir occasionally!

    serves 10 people

    cranberry molasses ensemble:

    Corn maze tunic
    The new black skinnies
    Electra heels
    Rise and style headband
    Thrill of the hunt necklace
    Top of with the Madison jacket

  89. Allison Rosner 10/13/2009 at 8:37 pm #

    Pecan pie is usually nothing but sweet, however, the addition of the key ingredient molasses gives this recipe a kick and a touch of complexity. The outfit picked out is also purely sweet with a touch of sass and a little kick to spice things up. Enjoy and savor every sweet little bite!

    Bourbon-Pecan Tart with Chocolate Drizzle

    Ingredients
    1 cup packed light brown sugar
    3/4 cup dark corn syrup
    3 tablespoons all-purpose flour
    2 tablespoons bourbon
    2 tablespoons molasses
    1 tablespoon butter, melted
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    2 large eggs
    1 large egg white
    2/3 cup pecan halves
    1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
    Cooking spray
    1/2 ounce bittersweet chocolate, chopped
    Preparation
    Preheat oven to 350°.

    Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

    Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

    Sweet Outfit with a touch of Sass

    Rain Bow Dress (how sweet can you get? the essence of the ensemble)
    Vegas Odds Heels (to spice things up – the bourbon and the molasses)
    Golden ticket headband (the essential crust/pie dough that wraps it all together)
    Lady Pharoah Bracelet (the perfect accent – like the chopped chocolate bittersweet)
    Gift Wrap Necklace (the chocolate drizzle of the recipe – ties the ingredients together and emphasizes the sweetness of the ensemble)

    Yum! I’m ready for both! XOOX!

  90. Kathryn 10/13/2009 at 8:48 pm #

    Peppernuts

    INGREDIENTS
    1/3 cup molasses
    1/3 cup butter
    1 egg
    2 cups all-purpose flour
    1/3 cup white sugar
    1/2 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1 pinch salt
    1 pinch ground black pepper
    1/3 cup fructose (fruit sugar)

    DIRECTIONS

    Heat molasses with butter, stirring until butter melts. Cool to room temperature.

    Beat egg and stir into molasses mixture.

    Thoroughly mix dry ingredients, except fruit sugar.

    Add dry mixture to molasses and butter gradually. Blend thoroughly.
    Shape into small balls.

    Bake at 375 degrees F (190 degrees C) for 10-12 minutes. Roll in fruit sugar while warm. Store in a tightly covered tin to keep them semisoft.

    Delectible outfit to match:

    Hepburn Blouse tucked into
    Femme Bot Skirt
    Unicorn Princess Heels in Pewter
    Orbit Necklace
    Girl with Pearl Flower Earring
    Rose Around the Ring

    Bon Appetit!

  91. Crystal 10/13/2009 at 8:52 pm #

    Pairing #1: Hot-to-Troddy
    A healthier variation on my favorite fall beverage: the hot toddy.
    – Sulphured Blackstrap Molasses (healthiest type)
    – Irish Breakfast Tea Leaves (If not available, use Darjeeling Tea Leaves)
    – Hibiscus Leaves
    – (Optional: Dark Rum, made with Molasses)
    – Lemon Wedge
    Mix 2 parts Irish Breakfast Tea Leaves and 1 part Hibiscus Leaves. Add boiling water and brew tea at 3x normal strength for 3-5 minutes. Add Molasses and Optional Rum to taste. Add twist of lemon.

    Outfit
    Saarinen Dress
    Tie Rack Tights
    Quit Meshing Around Heels in Noir
    The Changeling Hat
    Birds on the Wire Necklace
    Twisting Tree Necklace in Gold
    Coppelia Necklace
    Twisting Tree Ring in Gold
    Age of Industry Ring
    Bestest Buds Earrings
    . . .and I can’t decide between
    a) Betsey Johnson Fre-knit-ic Energy Coat
    b) Study Abroad Coat + Twisted Sister Scarf

  92. Crystal 10/13/2009 at 8:52 pm #

    P.S. Pairing #1 Should be prepared/served in the Owl Warm and Cozy Tea Set.

  93. Alessandra S 10/13/2009 at 8:52 pm #

    My favorite winter recipe! Found this one online last year, and made it for a party!

    Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce Gourmet | November 2008

    by Shelley Wiseman

    Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
    Yield: Makes 8 servings
    Active Time: 25 min
    Total Time: 45 min
    ingredients
    1/2 cup whole milk
    1 tablespoon cornstarch
    1/4 teaspoon grated nutmeg
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground allspice
    Pinch of ground cloves
    3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
    3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
    10 large egg whites
    1/4 teaspoon salt

    Equipment: 8 (6-ounce) ramekins

    Garnish: confectioners sugar

    Accompaniments: bourbon molasses sauce ; unsweetened whipped cream

    preparation

    Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.

    Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.

    Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

    Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.

    Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.

    Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

    Cooks’ notes:
    •Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled.
    •Soufflés can be assembled 1 hour before baking and kept in freezer.
    •Baked soufflés can be repuffed if necessary in a 400°F oven 10 to 12 minutes (serve quickly, as they will deflate a little faster the second time around).

    Outfit:
    The Aztec Sweater dress
    Dots and Daisies tights in brown
    Twiggy earrings
    Stylin Stag ring
    Seamstress heels

  94. Crystal 10/13/2009 at 8:53 pm #

    Pairing #2: It Takes All Kinds
    I noticed everybody was posting desserts, so I thought I would tackle a main course. A healthy salad with a yummy dressing. It sounds complicated, but is actually quite simple.

    Salad base, to taste:
    Mixed greens (arugula, baby spinach, etc.)
    Fresh parsley
    Pine Nuts
    Sweet Potato cubes (to prepare: chop, boil for 5 min., let cool)
    Optional Quinoa (if not available, just skip it, follow package directions to prepare)
    Optional Tuna Steak (to prepare: heat oil in pan until almost smoking, sear about 2.5 min. each side)

    Pomegranate Molasses Dressing:
    1/4 c. grapeseed oil (or canola, but definitely not olive)
    1 leek, thinly sliced
    1 tbsp. rosemary (fresh preferred)
    1 tbsp. oregano (fresh preferred, otherwise, whole dried)
    1/2 c. pure pomegranate juice
    1 tbsp Sulphured Blackstrap Molasses
    2 tbsp balsamic vinegar
    1 pinch yellow curry

    Heat a little of the oil in the bottom of a saucepan pot. Add the sliced leek, rosemary, and oregano. Toss occasionally with a slotted spoon until completely wilted and all pieces fall apart. About 5 min.

    Blend in a food processor (a blender will make it more chunky, but will do in a pinch). About 30 sec.

    In a saucepan, bring to a simmering boil: pomegranate juice, molasses, vinegar, curry, remaining oil. Add mixture from food processer. About 7 min.

    Outfit:
    Lindsay Dress
    Blustery Day Scarf
    Carriage Ride Wedges
    Aesop’s Fable Fox Necklace (shorten strap, if necessary)
    Bedknobs and Broomsticks Purse
    Knot Your Average Bracelet
    Draper Equestrian Hat
    Plumage of Burma Hairclip
    Dragon Scales Eyedust

  95. Martella 10/13/2009 at 9:28 pm #

    Molasses Cookie Whoopie Pies

    SOFT MOLLASSES COOKIES
    1/4 Cup Soft Margarine, or butter
    1/4 Cup Brown Sugar, firmly packed
    1/3 Cup Fancy Molasses
    1 1/2 Cups Cake & Pastry Flour
    1/2 teaspoon Baking Soda
    1/4 teaspoon Salt
    3/4 teaspoon Ground Ginger
    1/2 teaspoon Cinnamon
    1/2 teaspoon Orange Zest
    1/2 Cup Soy Milk
    1/2 teaspoon Lemon Juice
    3 Tablespoons (approx.) Granulated Sugar

    Preheat the oven to 375ºF.
    Cream the margarine and brown sugar then add the molasses, continuing to mix until well blended.
    In a separate bowl combine the flour, soda, salt, ginger and cinnamon.
    In a pourable measuring cup combine the soy milk and lemon juice.
    Add half of the dry ingredients to the creamed sugar. Blend, then continue with half of the milk.
    Add the orange zest and while still mixing, finish with the remaining dry ingredients and milk.
    Drop rounded tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet.
    Sprinkle the granulated sugar into a shallow bowl and using a dampened, flat bottom glass, dipped into the sugar, flatten each cookie. Recover the glass bottom with the sugar as necessary to keep the dough from sticking.
    Bake for about 10 minutes or until golden and puffed.
    Cool on a rack before filling.
    Makes 18 cookies/9 whoopie pies.

    ORANGE BLOSSOM ICING
    1/4 Cup Margarine
    1/4 Cup Granulated Sugar
    1/2 Cup Confectioners Sugar
    1/2 teaspoon Orange Blossom Water

    Add margarine and granulated sugar to the bowl of an electric mixer and whip until creamy with the whisk attachment.
    With the motor running add the orange blossom water and half of the confectioners sugar.
    Scrape sides and add the remaining sugar.
    Continue to whisk for a few minutes, until light and fluffy.

    To assemble, dollop a heaping tablespoonful of icing to the underside of a cookie. Top with a matching cookie, pressing down lightly to spread the icing and secure.

    Outfit:
    Sun Dancing Skirt
    Hepburn Blouse
    Bibliophile Heels
    Stagecoach Purse

  96. Miss Kellie 10/13/2009 at 9:30 pm #

    Ginger and Molasses Cupcakes with Whipped Cream

    Makes 26

    * 3 cups all-purpose flour
    * 2 teaspoons baking soda
    * 1 teaspoon salt
    * 8 ounces (2 sticks) unsalted butter, melted
    * 1 1/2 cups sugar
    * 2/3 cup unsulfured molasses
    * 2 large eggs
    * 1/3 cup hot water
    * 9 ounces (2 pieces, each 6 inches) fresh ginger, peeled and minced (1 cup)
    * 2 cups heavy cream, whipped to soft peaks
    * Ground ginger, for garnish

    Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add molasses and mix until incorporated. Add eggs, 1 at a time, beating after each addition.
    Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with water and ending with dry. Stir minced ginger into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
    Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
    Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

    OUTFIT:
    Ginger Button Sweater
    Raking in the leaves tank
    Hey Ho Lets Bow Ankle Jeans
    Stone cold mary janes in camel
    Stagecoach purse
    A partridge in a brass ring

  97. Elizabeth 10/13/2009 at 9:35 pm #

    Madagascar Delight Gingerbread Boys
    Ingredients:
    ¼ cup shortening
    1 cup packed brown sugar
    1 ½ cups dark molasses
    2/3 cups cold water
    7 cups flour
    2 tsp. baking soda
    1 tsp. salt
    1 tsp. allspice
    1 tsp. ginger
    1 tsp. cloves
    1 tsp. cinnamon

    Directions:
    Mix shortening, brown sugar, and molasses thoroughly. Stir in water. Sift remaining ingredients together and stir in. Chill dough. Heat oven to 350°. Roll out dough to ½ in. thick. Cut out gingerbread boys. Place 1 in. apart on a lightly greased baking sheet. Bake for 15 minutes or until no imprint remains when touched. Cooled cookies can be decorated as desired.

    Molasses Ensemble:
    Night Lily Headband
    Photo Shoot Dress
    Swashbuckling Belt
    Cobweb Cuff
    Bronze Age Bangle
    Storybook Ending Socks
    Venti Heels

  98. Elizabeth 10/13/2009 at 9:37 pm #

    *Correction: The above recipe is simply called “Gingerbread Boys”.*

  99. Kaitlyn 10/13/2009 at 9:42 pm #

    For a low-fat and low-calorie holiday treat try this:

    Graham Cracker Brown Bread

    prep time is 10 min. and cook time is one hour.

    Ingredients:
    1 cup plus 4 teaspoons of Graham Crackercrubs (divided use)
    1 cup of All-Purpose Flour
    1 teaspoon of Baking Soda
    1 teaspoon of Ground Nutmeg
    1/2 teaspoon of Salt
    1/4 cup of softened Butter
    1 large Egg
    1/3 cup of Dark Molasses
    1 cup of Fat-Free Buttermilk
    1 cup of Raisins

    Preparation:

    Preheat oven to 350 degrees F. Coat an 8×4 – inch loaf pan with cooking spray, dust pan with 4 teaspoons of crubms

    Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, nutmeg and salt into a large bowl, stir with whisk.

    Place butter in a separate large bowl, beat with a mixer at medium speed until smooth (about one minute). Gradually add one cup of graham crumbs. Beat until well combined (about two minutes). Add egg, beat for one minute. Add molasses and beat until well combined.

    Beating at a low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended and stir in raisins. Pour batter into prepared pan

    Bake for one hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes then remove from pan and coolcompletely on wire rack.

    Makes 12 servings

    If this recipie sounds tastey, visit:
    http://homecooking.about.com/od/breadrecipes/r/blbread89.htm

    Now for the Outfit:

    Amber Ciao Bella Glasses
    Simplici-Tee in Ease
    Picture Day Jumper
    Leather and Lattice Flats
    Nova Scotia Necklace
    Stylin’ Stag Ring

    Enjoy!!

  100. April 10/13/2009 at 9:42 pm #

    I use this recipe all year long! It really marinates the steak well, creating a full-bodied taste that cuts like butter. 🙂

    I found it on foodnetwork.com…

    Grilled New York Strip Steak with Beer and Molasses Steak Sauce

    Ingredients
    For sauce:

    * 1 tablespoon unsalted butter
    * 1 medium onion, finely diced
    * 2 cloves garlic, minced
    * 2 cups ketchup
    * 1/2 cup molasses
    * 1/2 cup apple cider
    * 1/4 cup sugar
    * 3/4 cup lager-style beer
    * 1 tablespoon yellow mustard
    * 2 tablespoons lemon juice
    * 1 tablespoon Worcestershire sauce
    * 1 tablespoon cayenne pepper
    * 1 tablespoon paprika
    * 3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks
    * Salt and freshly ground black pepper
    * 2 tablespoons vegetable oil

    Directions

    For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.

    Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 5 minutes per side for medium. Let rest 10 minutes and serve with sauce on side.

    Outfit:
    Chocolate For My Sweetheart Dress – I love this dress! The top of the dress reminds of molasses, and the bottom reminds me of a Black and Tan Yuengling lager that I would use for the Steak! The hounds-tooth kind of reminds me of barley too 🙂
    Nobel Style Prize Flats In Bronze or the Quit Meshing Around Heels if you don’t want to be so flashy!
    Dots and Daisies Tights in Brown
    Big Apple Earrings- More autumness!
    Bronze Age Bangle- Perfect match with the heels or boots and compliments the dress.

  101. Rachel 10/13/2009 at 9:42 pm #

    Delicious Snack you can share!

    Molasses Popcorn Balls

    In a heavy sauce pan stir together:

    1 cup dark molasses
    1 cup light corn syrup
    1 teaspoon vinegar

    Using moderately high heat cook uncovered without stirring until candy thermometer reaches 260 degrees (or until drop of syrup forms hard ball when dropped into cup of cold water.

    Remove from heat, mix in:

    3 tablespoons butter
    1 teaspoon vanilla

    In large bowl:

    2 quarts unseasoned popped popcorn

    Pour molasses mixture over quickly over popcorn and stir quickly until all pieces are covered. Using buttered hands scoop up popcorn and shape into balls.
    Cool on wax paper.
    Wrap balls individually in plastic food wrap.

    Approximately 250 calories per large popcorn ball.

    Outfit:
    Art Gallery Dress (for the beautiful yellows and browns)
    Brown Peacock Feather Tights
    Snake Charming Flats
    I Spy Necklace
    Fly Away Feather Clip
    Knock on Wood Ring

  102. Melissa 10/13/2009 at 9:45 pm #

    Chocolate Stout Cake:
    1 1/4 cups stout beer (such as Guinness don’t include foam when measuring; use the canned kind, not the extra stout bottles!)
    1/3 cup dark molasses
    1 2/3 cups all-purpose flour
    ¾ cup unsweetened natural cocoa powder (I used half natural, half dutch processed)
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 ¼ cup unsalted butter, softened at room temp
    1 1/2 cups packed light brown sugar
    3 large eggs
    6 ounces semisweet chocolate, very finely chopped
    Chocolate Glaze
    3/4 cup heavy cream
    6 ounces semisweet chocolate chips (I just add chips until they cover the bottom of the small saucepan. Measuring is overrated.

    Directions

    1. Preheat to 350 degrees.
    2. grease bundt pan with shortening and dust with sifted cocoa to keep the cake dark and rich. Tap out excess.
    3. In a small saucepan over medium to high heat, bring the stout and molasses to a simmer.
    4. Remove from heat and let stand while preparing the batter.
    5. Sift together the flour, cocoa powder, baking powder, baking soda and salt.
    6. Cream the butter for about 1 minute, add brown sugar and beat on medium speed until fluffy and light- about 3 minutes. Scrape down sides as needed.
    7. Beat in eggs one at a time, scraping down after each addition.
    8. With the mixer on low, alternate adding the flour mixture and the stout mixture, beginning and ending with the flour. Scrape down sides of bowl and then beat for 20 seconds until smooth.
    9. Stir in chopped chocolate.
    10. Spoon batter into prepared pan, spreading evenly. Run knife through batter to eliminate air pockets.
    11. Bake until wooden skewer comes out with only a few moist crumbs clinging to it- about 45-50 minutes.
    12. Let cake cool for 20 minutes then invert cake on to a rack to cool until just barely warm.
    13. To make glaze: bring cream to a boil in a saucepan over medium heat, remove pan from heat and add chocolate. Whisk (I stirred with a spoon- less messy to clean) until chocolate is melted and smooth. Let cool for 5 minutes before drizzling over cake. If you are making the cake ahead- do not glaze, wrap in plastic wrap and refrigerate or freeze. Glaze when ready to serve.

    Outfit:
    Holland, 1945 Jacket
    Planetarium Dress
    Bibliophile Heels
    Ms. Darcy Bracelet
    Locket and Pearl Necklace
    Feeling Lucky Bag
    Tran-quill-ity Earring

  103. Melissa 10/13/2009 at 9:47 pm #

    Forgot to add one (sorry!):

    Storybook Ending Socks

  104. Jaine 10/13/2009 at 9:47 pm #

    Maritime Brown Bread (from Canadian Living)
    INGREDIENTS:
    1 cup (250 mL) whole wheat flour
    1 cup (250 mL) rye flour
    1 cup (250 mL) yellow cornmeal
    1-1/2 tsp (7 mL) baking soda
    1 tsp (5 mL) salt
    1-1/2 cups (375 mL) buttermilk, at room temperature
    3/4 cup (175 mL) fancy molasses
    1/2 cup (125 mL) unsweetened apple sauce

    PREPARATION:
    Grease two 28-oz (796 mL) tomato cans. Grease two 8-inch (20 cm) squares of parchment paper or foil; set aside.

    In large bowl, whisk together whole wheat flour, rye flour, cornmeal, baking soda and salt. In separate bowl, whisk together buttermilk, molasses and apple sauce; pour over flour mixture and stir just to blend. Divide between prepared cans. Cover tops with prepared paper, greased side down and leaving 1-inch (2.5 cm) space for bread to rise; tie securely with string.

    Place cans on steamer rack or heatproof trivet in deep pot or Dutch oven just large enough to accommodate width of cans. Pour in enough boiling water to come halfway up sides of cans. Cover and return to boil over medium heat; reduce heat and simmer until cake tester inserted in centre comes out clean, about 2-1/2 hours. Remove from cans; let cool on racks. (Make-ahead: Wrap in plastic wrap and store for up to 5 days.)

    And to match:

    Cranberry Chutney Top
    Wagon Wheel Skirt
    Refreshing Cardigan in Lime
    Federation Flats
    Art Nouveau Necklace

  105. Fran 10/13/2009 at 10:04 pm #

    Molasses Zucchini Bread

    Preheat the oven to 350 degrees.
    Grate enough zucchini to measure 2 cups
    Mix in 1 teaspoon kosher salt

    dlyn Rotating Header Image
    Zucchini Oat Bread
    Oct 1st, 2009
    by Donalyn.

    300Our growing season is winding down very rapidly here in NY. We are waiting for a bit of colder weather to sweeten up the Brussels Sprouts, and we are still getting peppers. There is a row of late beans that may or may not have time to produce anything, as well as some beets in the ground yet, though I’m not sure they are actually growing still. But – we are still getting some nice zucchinis from one plant that was planted quite late. I freely admit to being a zucchini snob. I can’t bring myself to buy them in the store, because after a summer of eating zukes that were picked 10 minutes ago, nothing else will satisfy. If I were tempted to pick up some at the grocery store in January though, this is probably what I would do with them. This bread is rich and moist and has a delightfully warm spicy little kick.

    Preheat the oven to 350 degrees.
    Grate enough zucchini to measure 2 cups1zobMix in 1 teaspoon kosher salt2zobAnd 1 cup regular oats, and let sit for about 30 minutes. This will draw some of the moisture from the squash and allow the oats to absorb it, which will soften them up a bit.3zobIn another bowl, whisk together:
    3 & 1/2 cups all purpose flour
    1 cup granulated sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon allspice

    to the zucchini and oats, add:
    3/4 cup dark molasses
    3 eggs, slightly beaten
    1/2 cup vegetable oil
    2 teaspoon vanilla
    1 tablespoon freshly grated ginger
    1 tablespoon lemon zest
    Mix the wet ingredients into the dry mixture, until combined. Divide evenly between 2 greased 5 x 8 bread pans
    Bake for about 45 to 55 minutes, rotating pans half way through. A toothpick inserted near the center should come out clean. Remove from pans and cool on a wire rack.

    Outfit:

    Raking Leaves Tank in Maple
    Syracuse Cardigan in University Hill
    Wagon Wheel Skirt
    Chocolate Ganache Flats
    Storybook ending socks
    Don’t Leave Me Stranded Circle Scarf
    Rise and Style Headband

  106. Evelyn 10/13/2009 at 10:09 pm #

    Cafe D’olla for those who are 18+ or 21+ depending on where you are.

    Ingredients:
    1 tsp molasses
    1 quart H2O
    2/3 cup coffee
    1/2 cup brown sugar
    Anise
    Cinnamon

    Just heat and strain. Great for a stroll around the neighborhood on All Hallow’s Eve!

    Outfit
    Stone Cold Mary Janes in Camel
    Storybook Ending Socks
    Wagon Wheel Skirt
    Boreal Forest Top
    Syracuse Cardigan in University Hill
    Golden Oldie Wristwatch (worn on the ankle over the stockings)
    Braid Marion Bracelet
    Magnum Opus Bracelet
    Stagecoach Purse

  107. Jennifer 10/13/2009 at 10:18 pm #

    Soft Ginger Cookies

    Ingredients
    2 ¼ cups all-purpose flour
    2 teaspoons ground ginger
    1 teaspoon baking soda
    ¾ teaspoon ground cinnamon
    ½ teaspoon ground cloves
    ¼ teaspoon salt
    ¾ cup unsalted butter, softened
    1 cup white sugar
    1 egg
    1 tablespoon orange juice
    ¼ cup molasses
    White sugar to sprinkle

    Directions
    1.Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
    2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. (The molasses comes out of the measuring cup better if it is sprayed with cooking spray.) Gradually stir the sifted ingredients into the molasses mixture. Refrigerate the dough for at least half an hour.
    3.Shape dough into walnut sized balls. Place cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Sprinkle tops of cookies with white sugar
    4.Bake for 8-10 minutes or until done. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

    Outfit
    •Huckleberry Dress
    •Well-Heeled Black Heels
    •Grey Box Theater Earrings
    •I Spy Necklace

  108. Catherine 10/13/2009 at 10:42 pm #

    Molasses & ginger cupcakes

    These little cupcakes have such a homely feel to them. Serve them with icing for tea time or without for breakfast or brunch or make into a loaf using a 900g/9 x 5 inch loaf tin.

    Makes 24 cupcakes or one 9×5 inch loaf

    Diet Facts: So delicious

    180ml/3/4 cup grapeseed oil (or canola oil)

    3 large eggs

    180ml/3/4 cup dark molasses

    60ml/1/4 cup golden syrup

    3 Tbsp grated fresh ginger or 2 T finely diced crystallized ginger

    2 tsp ground ginger

    2 tsp ground allspice

    2 tsp ground cinnamon

    300g/2 1/4 cups plain flour

    1/2 tsp salt

    1 tsp baking soda

    1 1/2 tsp baking powder

    180ml/3/4 cup buttermilk, at room temperature

    140g/1 cup chopped pecans

    4 Tbsp raw crystallized sugar (optional)

    For the Icing

    25og/9 oz sour cream

    zest 1 lemon

    55g/2 oz icing sugar, sifted

    1/ Heat the oven to 180C/350F/Gas4. Line 24 cupcake holes with paper liners.

    2/ In a large bowl whisk together the oil, eggs, sugar, ginger, allspice and cinnamon until fully combined.

    3/ With a clean whisk, whisk together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture folding through until fully combined. Fold through the pecans. Fill the cupcake liners 2/3 full. If you plan to ice then they can go straight into the oven. If you do not plan to ice them then sprinkle each cupcake with a little raw sugar. Bake for about 20 minutes in the middle rack of the oven. They should pop back when gently touched with the tip of your finger. You do not want to overbake these.

    4/ To make the icing stir together the ingredients and taste for a balance of sweet and tart to your liking. Keep in the fridge and only ice once ready to serve the cupcakes.

    Recipe from London Foodie in New York. They look so yummy!
    http://londonfoodieny.wordpress.com/2009/03/01/a-recipe-molasses-ginger-cupcakes/

    Outfit:
    The Layer Tee in Troposphere
    More than a Tealing Skirt
    Ruf-full Vest
    Party Favor Necklace
    Lace and Charm Tights
    Stone Cold Mary Janes in Camel

  109. Nellie 10/13/2009 at 11:07 pm #

    Molasses barbecuee Spare ribs
    This recipe starts inside then cooked on a grill the next day. Your guests will love it and you will definitely be the hit of the party.
    prep time: about 15-20 minutes
    cook time: 1 hour the first day
    20-30 minutes the second day
    Ingredients:
    for the liquid the first day:
    6 cups water
    1/4 cup of tomato paste
    2 small onions-peeled and cut into chunks
    6 cloves of garlic-peeled and smashed
    1 tablespoon of fresh lemon juice
    2 racks of pork spare ribs-about 1 1/2 pound each

    for the glaze:
    3 table spoons of molasses-the darker the better
    2 tablespoons of apple cider vinegar
    a teapoon of hot sauce
    salt and pepper to taste

    preparation for the liquid:

    place the liquids-water, tomato paste, onions, garlic and lemon juice in a large pot. Bring to a boil and then bring it down to a simmer. Add the spareribs and simmer for 1 hour. (Please add water as the liquid evaporates to keep the ribs covered). Remove from the heat and let cool to room temperature. Refrigerate. the next day return to room temperature before you place on the grill.
    Put one cup of the liquids from the ribs in a saucepan. bring it to a boil and add the molasses, vinegar, hot sauce, salt and pepper. Stir and simmer till it thickens, stirring continuously. Brush this liberally over the ribs before cooking. Place ribs on the hot grill and roast for about 20-30 minutes, turning once, halfway through the cooking.

    Outfit:
    Side Saddle top
    Cape Cod Clamdigger pants
    Style Charming Flats
    The Wild Wayfarer glasses
    Girl with pearl flower earrings
    rose around the ring
    even cowgirls get the blues purse

  110. Melissa 10/13/2009 at 11:11 pm #

    Mary Jane Molasses Cake:

    1 box (18.5oz) French Vanilla cake mix
    1/2 cup salted peanuts finely chopped
    1/2 cup creamy peanut butter
    2 Tbsp. molasses
    2 cups confectioners sugar
    1 & 1/4 cups milk divided
    3 packages (8oz) cream cheese at room temperature
    1 jar (7.5oz) marshmallow cream
    1 thick chocolate bar

    1. Heat oven to 350 degrees
    2. Prepare the batter: with an electric mixer, prepare the French Vanilla cake mix, then stir in the chopped peanuts
    3. Divide evenly among four greased 9″ round cake pans (approximately 1 & 3/4 cups per pan).
    4. Bake 12 minutes or until a knife comes out clean when inserted in the center of the cakes.
    5. With an electric mixer on high, beat in peanut butter, molasses, confectioners sugar, and 1/2 cup milk. Beat for one minute.
    6. In a separate bowl, with an electric mixer on high, beat the cream cheese and the remaining 3/4 cup of milk. Beat for two minutes.
    7. Add the marshmallow cream and beat for 30 seconds.
    8. Spread two Tbsp. of the peanut butter mixture on each of three cake layers.
    9. Top the same three layers with the cream cheese mixture.
    10. Stack the layers and top with the remaining fourth layer.
    11. Coat the cake with the remaining peanut butter mixture and chill for 10 minutes.
    12. Frost the entire cake with the remaining cream cheese mixture and garnish with chocolate curls.
    13. Chill until ready to serve.

    Outfit:
    Raking Leaves Tank in Maple
    Ginger Button Tank
    The TomKat Jean
    Cut it out Flats
    The Rose Around the Ring

  111. Emma 10/13/2009 at 11:28 pm #

    Ingredients

    1 1/2 cups (spooned and leveled) all-purpose flour
    1/2 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup packed light-brown sugar
    1/2 cup (1 stick) unsalted butter, room temperature
    1 large egg
    1/4 cup light unsulfured molasses
    Creamy molasses filling, (below)

    Directions

    Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
    In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
    Drop rounded measuring teaspoonfuls of dough onto two ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
    Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
    Make Creamy Molasses Filling: Whisk 12 tablespoons (1 1/2 sticks) softened unsalted butter with 3 tablespoons light unsulfured molasses until smooth. Gradually whisk in 2 cups confectioners’ sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
    Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).

    Outfit:
    Clothes Horse Dress
    Venti Hells
    Aesop’s Fable Necklace in Fox
    Sitting Kitty Wallet

  112. Jen 10/13/2009 at 11:29 pm #

    Chocolate Hazelnut Tart
    Ingredients:

    * Pastry for 9-inch one-crust pie
    * 3/4 cup firmly packed brown sugar
    * 1/2 cup butter, room temperature
    * 3 eggs
    * 2/3 cup dark corn syrup
    * 3 Tablespoons molasses
    * 2 Tablespoons hazelnut liqueur
    * 2 teaspoons vanilla extract
    * 1-3/4 cups roasted hazelnuts
    * 5 (1-ounce) squares bittersweet chocolate, cut into 1/2-inch chunks
    * 3 Tablespoons all-purpose flour

    Preparation:

    Preheat oven to 450 degrees F.

    Prepare pie pastry. On a lightly floured surface, form pastry into a ball and flatten. Roll pastry to fit into an ungreased 10-inch tart pan or 10-inch round cake pan; cut edge flush with top. Bake blind by covering dough with aluminum foil, filling with raw dried beans, and baking 20 minutes. Remove beans and foil; bake another 10 minutes.

    Reduce oven temperature to 325 degrees F. In a large bowl, cream brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add corn syrup, molasses, hazelnut liqueur, and vanilla extract; stir until well blended. In a small bowl, combine hazelnuts, chocolate, and flour; stir into batter until well blended.

    Pour chocolate-hazelnut mixture into pastry crust; bake 20 minutes or until a deep golden brown. Make a tent with aluminum foil, supporting foil on either side of dish with an empty can.

    Bake another 40 to 45 minutes or until edges are set but pie center still jiggles slightly when shaken. Remove from oven and cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight before cutting and serving.

    Outfit:
    * Swiss Miss Dress
    * Dots and Daisies Tights in Brown
    * Sparkle in the City Purse in Gold
    * Gilded Acorn Pendant
    * Citizen Coat
    * Twiggy Earrings
    * Quit Meshing Around Heels

  113. Jen 10/13/2009 at 11:44 pm #

    Molasses Pumpkin Pie

    Ingredients:

    * 3/4 cup sugar
    * 1 Tablespoon flour
    * 1/2 teaspoon salt
    * 1 teaspoon ground ginger
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon ground cloves
    * 1/4 cup unsulphured molasses
    * 2 cups mashed, cooked pumpkin
    * 3 large eggs
    * 1 cup undiluted evaporated milk or light cream
    * One 9-inch, unbaked single-crust pie shell

    Preparation:
    Mix together the sugar, flour, salt, ginger, cinnamon, and cloves. Add the molasses, pumpkin, and eggs. Mix well. Stir in evaporated milk or cream.

    Pour mixture into a 9-inch unbaked pie shell. Bake in a preheated hot oven (400 degrees F.) 40 minutes or until a knife inserted in the center comes out clean. Cool pie before serving.

    Outfit:
    * Trifle Dress (looks like molasses, pumpkin and whipped cream! yum!)
    * Metroparks Coat in Willow
    * Roller Disco Earrings
    * Mod Genius Glasses in Tortoise
    * Candy Corn Heels
    * Storybook Ending Socks

  114. Jen Erickson 10/13/2009 at 11:49 pm #

    Cinnamon Molasses Cookies!! =D

    Ingredients:

    1 tbsp of ginger powder
    2 tsp of baking powder
    2 1/2 cups of flour
    1 tsp of cinnamon
    1 tsp of cloves, crushed
    3/4 cup of butter
    1 cup of brown sugar, packed
    1/2 cup of molasses
    1 egg
    1 tsp of salt

    You want to
    Preheat oven to 375 degrees.
    Combine all the ingredients together in a blender and mix them for 5 minutes.
    Roll the dough into small balls.
    Roll the balls in white sugar.
    Place balls on a greased baking sheet.
    Bake balls in a 375-degree oven for 9 minutes.\

    My Mom used to bake these!! =D

    And My Matching outfit is!!:

    Ginger Button Sweater
    Frosting on Top(shirt)
    Alhambra Pants
    Get to the Point Spectators in Brown
    A Bird To The Wise Necklace
    Band on the Run Shades in Metallics
    Braid Marion Bracelet
    Night Lily Headband

    =D -Jen

  115. Ashley 10/14/2009 at 12:40 am #

    Hearty Whole Wheat Sourdough Bread

    ¼ cup sourdough starter*
    2 ½ cups warm water (110 degrees)
    2 cups whole wheat flour
    4 to 4 ½ cups unbleached white flour
    ¼ cup dark molasses
    3 tablespoons butter, softened
    2 teaspoons salt

    Optional: 3 Tbs ground flaxseed, 2 Tbs millet, 2 Tbs unsalted sunflower seeds

    In a large mixing bowl, stir together starter, warm water, whole wheat flour, molasses, butter, salt, and seeds. Add the unbleached white flour one cup at a time until it forms a moderately stiff dough. Knead on a floured surface until smooth (about 10 minutes). Let the dough rest for 30 minutes in a greased bowl (this gives you time to clean up!). Form dough into loaf and place in a greased bread pan or on a cooking sheet. Let rise until double, 10 – 15 hours. Bake at 375 degrees for 30 – 40 minutes.

    *Easy sourdough starter recipe: Soften 1 package of dry active yeast in ½ cup warm water. Stir in 2 cups warm water, 2 cups all purpose flour, and 1 tablespoon sugar. Cover and let stand at room temperature 5 – 10 days, stirring daily, until bubbles form. Refrigerate active starter until ready to use. To keep starter going: Replenish supply after each baking project by adding ¾ cup warm water, ¾ cup flour, and 1 teaspoon sugar. Let stand at room temperature till bubbly, and refrigerate until ready to use.

    The perfect country harvest outfit:

    Pumpkin Seed Tunic
    Time to Waist Jeans
    As You Wish Boots
    Bunny Hop Necklace
    Oh, Boise Jacket

  116. Shelby 10/14/2009 at 12:49 am #

    Blueberry Gingerbread

    Ingredients:
    1/2 cup vegetable oil
    1/2 cup brown sugar
    1/2 cup white sugar
    3 tbsp molasses
    2 cups flour
    1 tsp ground cinnamon
    1/2 tsp ground nutmeg
    1 tsp baking soda
    1/2 tsp salt
    1 cup fresh blueberries
    1 cup buttermilk
    some white sugar for topping, to taste

    1. Preheat oven to 350 degrees. Grease an 11×7 inch baking dish.

    2. In a large bowl, mix together the oil, 1/2 cup white sugar, 1/2 cup brown sugar, and molasses. Beat in egg.

    3. In a separate bowl, stir together flour, cinnamon, nutmeg, ginger, baking soda, and salt. Remove 2 tbsp of this mixture to dust the blueberries thoroughly, then set them aside.

    4. Stir the rest of the flour mixture in with the wet ingredients alternately with the buttermilk, stirring after each addition. Stir in blueberries (make sure not to pop them). Pour the batter into pan, and sprinkle some white sugar on top to create some crunch.

    5. Bake for 35-40 min or until an inserted toothpick comes out clean.

    When you store it, make sure to leave a little room between the top of the bread and the plastic wrap, or else the top will be more mushy than crunchy. Top with homemade whipped cream:
    1 cup heavy cream, cold
    4 tsp sugar
    Whip cream on high until thickened (in stand mixer). Then add sugar slowly and whip to soft peaks.

    Outfit:

    Picture Day Jumper
    Hepburn Blouse
    Just Teasing Tights
    Bibliophile Heels
    Stormy Skies Coat
    The Changeling Hat
    Brooklyn Heights Scarf

  117. Mina 10/14/2009 at 1:34 am #

    Apple-Molasses Pancakes w/ honey butter

    Pancakes:

    * 3 tart apples such as Granny Smith, peeled, cored, and grated
    * 1 egg, lightly beaten
    * 4 tablespoons unsalted butter, melted, plus 1 tablespoon butter for the skillet
    * 2 tablespoons dark molasses
    * 1 1/2 cups milk
    * 1/2 teaspoon baking soda
    * 1 1/2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 2 cups flour

    Honey butter:

    * 4 tablespoons unsalted butter
    * 1 cup pure honey

    Directions

    Make the pancakes: In a large bowl, combine the apples, egg, melted butter, and molasses. Stir in the milk.

    In another bowl, whisk together the baking soda, baking powder, salt, and flour.

    With a whisk or dinner fork, stir the dry ingredients into the wet until just combined. Don’t overdo it! There should be some lumps.

    In a large, heavy-bottomed skillet, melt 1 tablespoon butter over medium-low heat. Swirl the butter around the pan, entirely covering it. Using a 1/4-cup measuring cup, pour 3 portions of batter into the skillet. Cook for 3 or 4 minutes, or until broken bubbles appear. Use a metal spatula to turn the cakes and cook for another 1 1/2 to 2 minutes, or until a crisp surface is achieved. Keep the pancakes warm on a platter in a preheated 200 degree F oven while repeating to cook the remaining batter.

    Make the butter: In a small saucepan, melt the butter with the honey over very low heat. Serve pancakes and honey butter hot.

    What to wear:
    Best Friend Tank in Ochre
    Ginger Button Sweater
    Time To Waist Jeans
    Slipstream Wedges

  118. Alison 10/14/2009 at 1:44 am #

    I adapted this recipe from the Pumpkin Muffin recipe from Post Punk Kitchen. I add chocolate chips for a sweet vegan treat that is perfect for cozy fall Sunday mornings! I eat them warm with a glass of almond milk!

    Ingredients
    1 3/4 cups flour
    1 1/4 cups sugar
    1 tablespoon baking powder
    1/4 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon ginger
    1/4 teaspoon allspice
    1/8 teaspoon ground cloves
    1 cup pureed pumpkin (fresh or from a can)
    1 tablespoon soy yogurt
    1/2 cup soymilk
    1/2 cup vegetable oil
    2 tablespoons molasses
    1 cup chocolate chips (or qty desired)

    Directions
    Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.

    Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Stir in chocolate chips. Fill muffin tins 3/4 of the way. Bake for 15-20 minutes, till a toothpick inserted in the center comes out clean.

    Paired with the equally yummy:
    Raking Leaves Tank in Maple
    Syracuse Cardigan in University Hill
    Holland 1945 Jacket
    Time to Waist Jeans
    See Ya Later Boots
    Yellow Santa Clara Scarf
    Let’s Bead Friends Bracelet
    Pretty Poppy Knit Hat
    The Amy Bag

  119. Katie Fulgham 10/14/2009 at 2:03 am #

    fall, clothing & cooking. my three favorite things. really, what could be better..

    Apple Molasses Pancakes with Honey Butter

    For the pancakes:
    3 tart apples such as Granny Smith, peeled, cored, and grated
    1 egg, lightly beaten
    4 tablespoons unsalted butter, melted, plus 1 tablespoon butter for the skillet
    2 tablespoons dark molasses
    1 1/2 cups milk
    1/2 teaspoon baking soda
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    2 cups flour

    For the honey butter:
    4 tablespoons unsalted butter
    1 cup pure honey
    Directions
    Make the pancakes: In a large bowl, combine the apples, egg, melted butter, and molasses. Stir in the milk.

    In another bowl, whisk together the baking soda, baking powder, salt, and flour.

    With a whisk or dinner fork, stir the dry ingredients into the wet until just combined. Don’t overdo it! There should be some lumps.

    In a large, heavy-bottomed skillet, melt 1 tablespoon butter over medium-low heat. Swirl the butter around the pan, entirely covering it. Using a 1/4-cup measuring cup, pour 3 portions of batter into the skillet. Cook for 3 or 4 minutes, or until broken bubbles appear. Use a metal spatula to turn the cakes and cook for another 1 1/2 to 2 minutes, or until a crisp surface is achieved. Keep the pancakes warm on a platter in a preheated 200 degree F oven while repeating to cook the remaining batter.

    Make the butter: In a small saucepan, melt the butter with the honey over very low heat. Serve the pancakes and honey butter hot.

    Paired with:
    The Layer Tee in Troposphere
    Time To Waist Jeans
    Don’t Leave Me Stranded Circle Scarf
    Toulouse Lau-Wedges
    Big Apple Earrings

  120. Evie 10/14/2009 at 3:02 am #

    Ok here it is; the sweetest molasses cookie that bites back with an outfit to match!

    “Soft Molasses Cookies with Ginger”

     Ingredients:
    3/4 cup shortening
    3/4 cup packed light brown sugar
    1 large egg
    1/2 cup MOLASSES 🙂
    2 1/2 cups all-purpose flour
    1/4 teaspoon salt
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1 1/4 teaspoons ground GINGER.  🙂
    1/2 teaspoon ground nutmeg
    granulated sugar* for rolling cookies
    *I like to use raw sugar 🙂

    Preparation:
    In a mixing bowl with electric mixer, cream butter and sugar until light. Beat in egg and molasses until well blended.
    In another bowl, combine the flour, salt, baking soda, and spices. Stir into the creamed mixture until blended. Chill for 1 hour, or until firm.

    Heat oven to 350°. Lightly grease a baking sheet.

    Shape the dough into small balls about 3/4 inch in diameter; roll in the granulated sugar and place on the prepared baking sheet, leaving about 1 to 2 inches between cookies. Bake for 8 to 12 minutes, or until set. Cool in pan on a rack for 2 minutes; remove to a rack to cool completely.

    Ok, now pair that yummy southern treat with this equally “cozy with an attitude” outfit and you’ll have everyone in the kitchen begging for more! Haha!

    1. The Layer Tee in Troposphere
    2. Over the Rainbow Jumper
    3. Just Fur Fun Vest
    4. All Studs Sneakers
    5. Peacock Feather Earrings
    6. Heart on Your Sleeve Bangles

    Xoxo!  

  121. Courtney 10/14/2009 at 6:43 am #

    Molasses Soda

    1 tbsp Molasses
    1/2 c. cold milk
    1 scoop vanilla ice cream
    club soda

    Mix Molasses and Milk together, add ice cream, and then fill with club soda! I discovered a version of this in Greece; it’s simple and *excellent*.

    Outfit:

    Scaffolding Dress
    The Rory Cardigan
    Chocolate Ganache Flats
    Don’t Leave Me Stranded Circle Scarf
    Squirrel Power Earrings
    The Sonnets Charm Bracelet

  122. heidi w 10/14/2009 at 7:54 am #

    Hearts’ GInger Snaps

    3/4 cup of margerine or shortening
    1 cup of sugar
    1/4 cup of Grandma’s Molasses
    1 beaten egg
    2 cups of sifted enriched flour
    2 tsp. soda
    1/4 tsp. salt
    1 tsp. cinnamon
    1 tsp. cloves
    1 tsp. ginger

    Cream shortening/margerine, sugar, molasses, and egg. Beat well. Sift dry ingredients together and add them to the creamed mixture. Mix well.
    Roll in small balls and dip into sugar. Place 2 inches apart on a greased cookie sheet.
    Bake at 375 degrees for 15 minutes.

    Matching oufit:
    wine & Dine sweater over Prep School dress, with brown patterned tights, Candy Corn heels, buckle up bangle, and frosted rosette ring.

  123. Kathryn 10/14/2009 at 9:03 am #

    Pfeffernuesse Cookie Mix
    A spicy German cookie, perfect for fall!

    INGREDIENTS (Nutrition)
    4 cups all-purpose flour
    1/2 teaspoon ground nutmeg
    1/2 cup white sugar
    3/4 cup light molasses
    1 1/4 teaspoons baking soda
    1/2 cup butter
    1 1/2 teaspoons ground cinnamon
    2 eggs
    1/2 teaspoon ground cloves
    1/3 cup confectioners’ sugar for decoration

    DIRECTIONS
    Stir together flour, sugar, baking soda, spices, and dash black pepper.
    In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature.
    Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight.
    Shape into 1″ balls. Place on greased cookie sheet.
    Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.

    Delicious Outfit to match:

    Missed Connections Dress
    Braid in Manhatten Belt
    Grey Peacock Feather Tights
    Fiddle Boots
    Louise Hat

  124. Tran 10/14/2009 at 9:40 am #

    Lamb Chops with Molasses Mustard Glaze

    This is a wonderful fall dish that is very simple to make! I’d probably spend more time deciding what outfit to pair with it than the actual cooking 🙂

    Ingredients

    * 1/2 cup molasses
    * 1-1/2 Tbsp. dijon mustard
    * 1 Tbsp. cider vinegar or balsamic vinegar
    * 1/2 tsp. chile powder
    * 1/2 tsp. onion powder
    * 1/2 tsp. garlic powder
    * 2 garlic cloves, minced
    * olive oil
    * 4 lamb chops
    * salt and pepper

    Directions

    1. Combine the molasses, dijon, cider vinegar, chile powder, onion powder, garlic powder and minced garlic.
    2. Set aside.
    3. Brush the lamb with olive oil and season with salt and pepper.
    4. Heat either a frying pan or the BBQ grill.
    5. Cook 10 minutes on one side.
    6. Flip and cook 10 minutes longer, basting with the glaze.
    7. Serve with remaining glaze.

    Outfit:

    Lava Lounge Dress
    One Woman Band Necklace
    Kick-Ball-Change Tights
    Baccarat Heels

  125. Tara 10/14/2009 at 9:49 am #

    Citrus Rosemary Pork Chops
    1/4 cup molasses
    3 Tbsp balsamic vinegar
    3 Tbsp olive oil
    3 sprigs of rosemary, coarsely chopped
    1 navel orange, zested (you only need the zest)
    4 pork chops
    Montreal steak seasoning
    1. Combine first 5 ingredients in a bowl (molasses, vinegar, oil, rosemary, zest).
    2. Pat chops dry with a paper towel and rub with Montreal steak seasoning
    3. Turn chops in marinade to coat and let sit for 15 minutes. Occasionally rotate chops so each gets coated with marinade.
    4. Sprinkle with a little more Montreal steak seasoning.
    5. Grill on medium heat until done (about 7-8 minutes per side for a 1 1/2 inch thick chop)

    Outfit to match:
    Grecian Green Dress
    The Suffragette Coat
    Madam Bovary Ring in Creamy Orange
    Candy Corn Heels

  126. Mandi 10/14/2009 at 10:37 am #

    Pumpkin Muffins with Molasses-Ginger Glaze

    Mmmm!

    Ingredients:
    Nonstick vegetable oil spray
    2 3/4 cups all purpose flour
    2 tsps ground ginger
    1 1/2 tsps baking soda
    1 tsp salt
    1 cup sugar
    1/2 cup canola oil
    3 large eggs
    1 15-oz can pure pumpkin
    1/2 cup plus 1 Tbs mild-flavored (light) molasses
    1/2 cup buttermilk
    1/2 cup chopped crystallized ginger, divided

    Directions:
    Preheat oven to 350F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended. Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.Whisk 1 1/2 cups powdered sugar, 1 1/2 Tbs water and 1 Tbs molasses in medium bowl, adding more water as needed to form a thick glaze. Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.

    Outfit:
    -Boutique Crawl Cardigan
    -Wagon Wheel Skirt
    -Dots and Daisies Tights in Brown
    -Wood You Cry For Me Necklace
    -Out of Africa Bag
    – Get to the Point Spectators in Brown

  127. Whitney Hickam 10/14/2009 at 10:41 am #

    Cincinnati-Style Chili Recipe.

    Ingredients:
    •3 onions, chopped
    •6 garlic cloves, minced
    •3 Tablespoons vegetable oil
    •4 pounds ground beef chuck
    •1/3 cup chili powder
    •2 Tablespoons sweet paprika
    •2 teaspoons ground cumin
    •1 teaspoon ground coriander
    •1 teaspoon ground allspice
    •1 teaspoon dried oregano, crumbled
    •1/2 teaspoon cayenne
    •1/2 teaspoon cinnamon
    •1/4 teaspoon ground cloves
    •1/4 teaspoon ground mace
    •1 bay leaf
    •3 cups water
    •One 16-ounce can tomato sauce
    •2 Tablespoons wine vinegar
    •2 Tablespoons molasses
    •Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments if desired.

    Preparation:
    In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened. Add the ground beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink.

    Add the chili powder, the paprika, the cumin, the coriander, the allspice, the oregano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper.

    The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati “five-way” style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.

    and the perfect outfit!:
    The Domani Dolman Top
    Invanka Skirt
    The Suffragette Coat
    Brobdingnag Locket
    Seamstress Heels
    Deco to Go Bag

  128. Leigh 10/14/2009 at 11:00 am #

    Molasses Cheesecake
    Makes 12-18 slices

    Oatmeal Cookie Crust: Crush 22 2-inch oatmeal cookies. Stir in 3 tablespoons melted butter or margarine. Press the crumb mixture evenly onto the bottom of a 9 inch springform pan. Set aside.

    Molasses Crumb Filling:
    3 8oz pkgs cream cheese
    2/3 c brown sugar
    1/3 c molasses
    5 teaspoons cornstarch
    1/2 teaspoon baking soda
    3 eggs
    1 egg yolk
    2 teaspoons vanilla extract
    3 tablespoons butter or margarine
    1/3 c flour
    1/3 c dark brown sugar
    3 tablespoons rolled oats

    In a large bowl, combine cream cheese, 2/3 c brown sugar, molasses, cornstarch, and baking soda. Beat til smooth, then add eggs and egg yolk one at a time, beating well after each addition. Beat in vanilla. Set aside.

    For crumb topping, melt butter in a small saucepan. Stir in flour, 1/3 c brown sugar and rolled oats until mixture resembles coarse crumbs.

    Pour the cream cheese mixture over cookie crust, then sprinkle with crumb topping. Bake at 350 degrees for 15 mins. Lower the temperature to 200 and bake for 1 hour and 10 mins or until the center no longer looks wet/shiny. Remove cake from oven and run a knife around the inside edge of pan. Turn oven off; return cake to oven for an additional hour. Chill, uncovered, overnight.

    And to match:
    -The Grey-t Lace Cami
    -Holland, 1945 Jacket
    -First Day Skirt in Study Hall
    -The Double Heel-ixs
    -Bronze Age Bangle
    -Knock on Wood Ring

  129. Eleanor 10/14/2009 at 11:12 am #

    Grilled Pork Tenderloin with Molassas and Mustard

    1/4 cup mild-flavored (light) molasses
    3 tablespoons apple cider vinegar, divided
    2 tablespoons Dijon mustard
    2 tablespoons coarse-grained mustard
    1 3/4-pound pork tenderloin

    Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.

    Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.

    Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.

    Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

    OUTFIT:
    Wagon Wheel Skirt
    Raking Leaves Tank in Maple
    The Bauhaus Belt
    Syracuse Cardigan in Westcott
    Brown Peacock Feather Tights
    Fiddle Boots
    Pensive Peacock Earrings
    Cynical Teen Glasses

  130. Cara 10/14/2009 at 5:09 pm #

    Goat Cheese Pie with Pomegranate Molasses

    Ingredients:

    1 recipe Nut Pastry Pie Dough made with pistachios (page 30), par-baked and cooled
    1 tablespoon unsalted butter
    1 clove garlic, thinly sliced
    1 cup plus 2 tablespoons heavy cream, divided
    2 tablespoons dried cherries
    1 tablespoon dried currants
    1 tablespoon pomegranate molasses, plus more for garnish
    ½ cup buttermilk
    3 large eggs, lightly beaten
    1 teaspoon salt
    Pinch cayenne
    11 ounces soft goat cheese (chèvre)
    2 tablespoons chopped pistachio nuts

    Instructions:
    1. Preheat oven to 350°F.
    2. In a sauté pan over medium-low heat, melt the butter. Add the garlicand sauté until it is soft. Add 2 tablespoons of the cream, the dried fruit, and molasses. Stir well and reduce this mixture for 3 or 4 minutes, just until the bubbles get nice and big—about the size of your pinky tip. (Caution: During the reduction of the cream, the mixture can “break” or begin to separate if you reduce it too much. If this happens, add a little more cream to restore it.) Remove from the heat and pour the mixture into a large bowl.

    1. Whisk the mixture with the remaining 1 cup of cream and thebuttermilk. Add the eggs, salt, and cayenne, and whisk well. Adjust the seasoning to taste.
    2. Place the pie shell on a lipped baking sheet. Pour in the filling. Using your fingers, pinch off and crumble big chunks of goat cheese (about 2 tablespoons in size) onto the pie. Direct them as they fall so they are distributed evenly throughout the filling. Sprinkle the pistachios on top.
    3. Bake for about 35 minutes, or until just set. The filling should jiggle without sloshing in the center when the pie is given a little shake.
    4. Cool on a cooling rack for at least 30 minutes before serving. Serve warm with a judicious drizzle (¼ teaspoon per slice) of pomegranatemolasses. Store covered in the refrigerator for up to 4 days. Serve warm or at room temperature

    Outfit:

    1. Preheat oven to 350°F.
    2. In a sauté pan over medium-low heat, melt the butter. Add the garlicand sauté until it is soft. Add 2 tablespoons of the cream, the dried fruit, and molasses. Stir well and reduce this mixture for 3 or 4 minutes, just until the bubbles get nice and big—about the size of your pinky tip. (Caution: During the reduction of the cream, the mixture can “break” or begin to separate if you reduce it too much. If this happens, add a little more cream to restore it.) Remove from the heat and pour the mixture into a large bowl.

    1. Whisk the mixture with the remaining 1 cup of cream and thebuttermilk. Add the eggs, salt, and cayenne, and whisk well. Adjust the seasoning to taste.
    2. Place the pie shell on a lipped baking sheet. Pour in the filling. Using your fingers, pinch off and crumble big chunks of goat cheese (about 2 tablespoons in size) onto the pie. Direct them as they fall so they are distributed evenly throughout the filling. Sprinkle the pistachios on top.
    3. Bake for about 35 minutes, or until just set. The filling should jiggle without sloshing in the center when the pie is given a little shake.
    4. Cool on a cooling rack for at least 30 minutes before serving. Serve warm with a judicious drizzle (¼ teaspoon per slice) of pomegranatemolasses. Store covered in the refrigerator for up to 4 days. Serve warm or at room temperature

    Outfit:

    Dauphine Tunic
    The New Black Skinnies
    Cherry On Top Purse
    Berry Sprig Deal Headband
    Lillehammer Booties
    Buffalo Belt
    Magnum Opus Bracelet

  131. Emily 10/14/2009 at 11:14 pm #

    a recipe and outfit that is equally sweet:

    -The Parlour Dress
    -Chorus Line Flats
    -Cloche To Your Heart
    -Time on My Hands Ring
    -Storybook Ending socks

    Vegan Molasses Ice Cream Recipe:
    (you will need an ice cream maker)
    2 c. Silk soy creamer
    1 ¼ c. soy milk
    ½ c. regular molasses
    ¼ c. blackstrap molasses
    2 T. arrowroot
    1 t. vanilla

    Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

    Mix the soy creamer, soy milk, and molasses together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

    Add the vanilla.

    Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.

  132. MEG 10/15/2009 at 10:22 am #

    Cocoa Molasses Toffee

    1 cup molasses
    3 cups sugar
    2 cups whipping cream
    4 tablespoons butter
    4 tablespoons cocoa powder
    3/4 teaspoon salt

    Line a 9×13″ jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.

    Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can’t see the color turning – the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees F.

    Meanwhile, warm the cream over medium heat until hot but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan.

    When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge.

    After it has cooled all night, break into the scored pieces with a knife – this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.

    Perfect Pairing:

    Woodward Cardigan
    Frock of Love Dress in Mindy
    Knock on Wood Ring
    Stripe to My Lou Socks
    Chocolate Ganache Flats

    http://fallpairings.weebly.com/molasses.html

  133. Eíra 10/15/2009 at 10:33 am #

    ¤Wrapped in layers of ModCloth, I enter my kitchen, this sunny – yet cold – FallSunday morning. Wearing a fav of mine, The Dauphine Tunic, safely comforted in my Three Days of Peace Shrug, I stand before the stove – ready to prepare a breakfast for my partner in life, – and crime…
    My Twiggy Earrings and A Bird to the Wise Necklace wont get in the way of making this delicious Molasse-Müsli.
    Warmed by my Time To Waist-jeans shielded in the Alexandra Leg warmers
    tugged in Stone Cold Mary Janes in Camel I am now armed and ready – before the stove…

    Recipe:
    All you like and love of cereals, – personally I prefer:
    (for two)
    1 cup of Oats – the Rough kind 😉
    ½ cup of crunched Walnuts
    ½ cup of dark or yellow Raisins
    1 cup of barley
    1 cup of flakes of Spelt
    a handful of either: dried cranberries
    or: dried abricots
    1/4 cup of Molasse

    -¤- How to…
    All grains must be roasted before anything else. NO FAT! Just the plain grains in the pan, dry-roasted.
    When the smell is right, trust me you will know, and they have this somewhat brownish look, you carefully add the molasse. (You can ofcourse use more than I’ve suggested – depending on how sweet you want this Müsli).
    The pan must not be exceedingly warm when you roast the grains, – or they will turn out burnt.
    And you must remember to reduce the heat even more when you add the molasse. This is also the point where you repeatedly flip the grains over, so they wont caramellize and stiffen.
    So this procedure is a steady and calming exercise. And when the grains look deliciously golden-brown, and the molasse is well-spread among the grains, you are on to adding the dried fruits and nuts (of your choice, – walnuts are only a suggestion).
    Let the pan remain on the low heat, while the mass come together, and let the molasse do its job in caramellizing – but NOT stiffen entirely – the whole blend.
    Leave it to cool 15 min. or so, before adding it to the cool greek non-fat-yoghurt, combined with some fresh fruit, and you have a SundayWinner 🙂

  134. Anna 10/15/2009 at 11:37 am #

    INDIAN PUDDING

    6 cups milk
    1/2 cup butter
    1/2 cup cornmeal
    1/4 cup flour
    1 teaspoon salt
    1/2 cup molasses
    3 eggs, beaten
    1/3 cup sugar
    1 teaspoon cinnamon
    1 teaspoon nutmeg
    1 cup golden raisins
    Vanilla ice cream!

    First, preheat the oven to 250.
    Heat the milk and butter up in a double broiler.

    In a bowl, mix cornmeal, flour, and salt. Sit in molasses. Then thin this mixture by adding 1/2 cup of the scalded milk, about a tablespoon at a time.

    Add this mix back into the double broiler with the rest of the milk and stir. Cook until thickened.

    Add a little of the milk/cornmeal mixture to the three beaten eggs to temper them, whisk about 1/2 cup of the mix into the eggs. Add egg mix into the double broiler and stir. Add sugar and spices.

    Stir in raisins and pour into a shallow casserole dish. Back at 250 for 2 hours. Allow to cool for another half an hour. The pudding should be served warm with a scoop of vanilla ice cream on the side!!

    My outfit:
    -The Little House Frock
    -Mardi Gras Earrings
    -Simple Style Belt
    -Dots and Daisies Tights
    -Personal Ad Peep Toes in Lemon

  135. baconista 10/15/2009 at 2:11 pm #

    There are already lots of molasses/spice cookie recipes on here. This isn’t all that different except these are made with bacon fat. When it’s cold out you need to build an extra layer of fat if you want to keep warm in cute little dresses.

    Bacon grease cookies:

    1 cup bacon grease
    1 cup sugar
    1 egg beaten
    4 tbsp molasses
    2 cups flour
    1 tsp salt
    2 tsp baking soda’
    1/2 tsp ginger
    1/2 tsp cloves
    1 tsp cinnamon

    – Sift dry ingredients together.
    – Stir in bacon grease and egg.
    – Roll into 1 inch balls & coat balls in sugar.
    – Bake at 350° for 10-12 minutes

    A sweet & spicy outfit to match:

    Need for Tweed Dress
    Syracuse Cardigan in University Hill
    Quit Meshing Around Heels
    Owl Drop Necklace

  136. Heidi Quayle 10/15/2009 at 7:34 pm #

    Ginger Molasses Donuts (yummy!)

    1 egg
    1/2 cup sugar
    1 tablespoon melted butter or margarine
    1 3/4 cups flour
    1 dash salt
    1/4 cup molasses
    1/4 teaspoon ginger
    1/4 ground cloves
    1/4 teaspoon allspice
    1/2 teaspoon baking soda
    1/4 cup sour milk
    oil or melted shortening, heated to 360 f
    Directions
    1Oil needs to be approximately 4 inches deep.
    2Use fryer or cast iron Dutch oven.
    3Mix egg, sugar and butter.
    4Add molasses and stir.
    5Add flour and spices.
    6Stir baking soda into sour milk and add to dough.
    7Mix in gently and refrigerate for at least two hours.
    8Turn chilled dough out on floured surface and roll out to ½ inch thickness.
    9Cut out with doughnut cutter and fry, turning once (Do about 4 at a time).
    10Drain on paper toweling.
    11Makes 12 doughnuts and 12 doughnut holes.
    12Roll in cinnamon sugar if you like.

    October 13th, 2009 @ 4:52 pm Heidi Quayle

    My recipe, above, for the molasses spice donuts can be healthier if you substitute the oil/shortening in the recipe with cooked, mashed sweet potatoes!! Also, you can make sour milk just by adding a dash of lemon to regular ol’ milk

    I’d pair this recipe with the soda fountain dress in ‘ginger’ and the candy corn heels!

  137. Heidi Quayle 10/15/2009 at 7:37 pm #

    For an elegant spin on a classic, try my crystalized ginger and molasses cookies!

    Ingredients:
    1/4 cup dark molasses
    3/4 cup shortening
    1 cup demarra brown sugar, (packed)
    2 1/3 cups flour
    2 tsp. baking soda
    1/2 tsp salt
    1 eggg
    1/2 tsp each, cloves and ginger
    2 tsp cinnaomon
    1 tsp raw sugar
    2 tsp chopped crystalized ginner

    cream shortening nad sugar. Add egg and molasses, then dry ingredients (reserving raw sugar and crystalized

    roll cookie dough into 1″ balls, then roll in sugar/crystalized ginger combo for a beautiful sparkle.

    sprinkle with water just before baking. Bake in a 375 degree oven for 10 minutes.

    Enjoy!

    I’d pair this with a classy combo:
    Precious dress in pearl, osprey headband, The Dalloway Necklace, enchanted comback mirror in sparrow and the jagged litttle hellging

    October 13th, 2009 @ 2:35 pm Heidi Quayle

    Sorry for the spelling errors – I could only see the first half of the post and then it wouldn’t show me the rest until I submitted it!
    The last part of the submission was my outfit: Precious dress in pearl, osprey headband, The dalloway Necklace, Enchanted Compact Mirror in Sparrow and the Jagged little Heels

  138. Antonia A 10/15/2009 at 8:31 pm #

    Recipe:
    Orange Chocolate Chip Cookies
    1 cup all-purpose flour
    1/2 tsp baking soda
    1/2 tsp baking powder
    pinch of salt
    1/4 tsp cardamom
    1/2 tsp cinnamon
    1/4 cup shortening
    3/4 cup sugar
    1 tbsp molasses
    1/2 tsp vanilla
    1 tbsp orange zest
    1 egg
    1/4 cup dark chocolate chips
    Preheat oven to 350 degrees. Whisk together the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Mix together shortening and sugar. Add in the molasses, vanilla, orange zest and egg and beat until well combined and light. Add the flour mixture to the wet ingredients and stir until just combined. Add the chocolate chips. Form cookies into balls and place on a cookie sheet lined with parchment paper. Bake for 11 to 12 minutes until browned at the edges. Cool. Makes about 18 cookies.

    Outfit:
    Firefly Dress
    Nobel Style Prize Flats in Bronze
    Sonoma Valley Cardigan

  139. Audrey 10/15/2009 at 8:48 pm #

    Ingredients

    * 1 cup molasses
    * 1 (12-ounce) jar apricot jam
    * 2 tablespoons cider vinegar
    * 1 tablespoon Dijon mustard
    * 1 teaspoon salt
    * 1 teaspoon vanilla extract
    * 3/4 cup brewed strong coffee
    * 1 (8- to 9-pound) bone-in, fully cooked smoked ham half

    Preparation

    Stir together the first 7 ingredients until blended. Then reserve 1 cup molasses-coffee sauce in a small bowl; set the reserved sauce aside.

    Trim ham, and, if desired, score in a diamond pattern. Place ham in a lightly greased 13- x 9-inch pan. Pour remaining molasses-coffee sauce evenly over ham.

    Bake, on lower rack, at 350° for 2 hours or until a meat thermometer registers 140°, basting with sauce in pan every 15 minutes. Cover loosely with lightly greased aluminum foil the last 30 minutes to prevent excessive browning, if necessary.

    Remove ham from baking pan; let stand at room temperature 30 minutes. Heat reserved molasses-coffee sauce, and serve with ham.

    Molasses-Coffee Glazed Turkey Breast: Substitute 1 (5- to 5 1/2-pound) bone-in turkey breast with skin for ham. Place turkey in a lightly greased 11- x 7-inch pan. Proceed as directed, covering loosely with aluminum foil before baking. Bake at 350° for 1 hour; uncover and bake 1 to 1 1/2 more hours or until a meat thermometer inserted into the thickest portion registers 170°, basting with molasses-coffee sauce every 15 minutes. Serve with warm reserved molasses

    Outfit:

    Bluegrass Festival Dress
    Fendler’s Barbarry Tights
    Out of Africa Bag
    Eloise Coat
    Something Blue Earrings
    Crimson Ghost Bracelet
    Well-Healed Heels in Navy

  140. Pat 10/16/2009 at 9:44 am #

    This sinfully delicious dessert pairs delightfully with the outfit I have chosen.

    DATE & NUT CHOCOLATE FUDGE GINGERBREAD

    Chocolate Gingerbread:
    2 1/2 C. + 1 T. All-purpose Flour, divided
    2 t. Baking Powder
    1/2 t. Salt
    1/2 t. Baking Soda
    1 1/2 t. Ground Ginger
    1/4 t. Ground Cloves
    1 t. Ground Cinnamon
    1/4 t. Ground Nutmeg
    1 1/2 Sticks (3/4 C.)Butter or Margarine (not spread)
    2 oz. Unsweetened Chocolate
    1/3 C. Mild Molasses
    1/3 C. Full-flavor Molasses (not blackstrap)
    1 1/2 C. Light Brown Sugar, packed
    2 Eggs, slightly beaten
    1/2 C. Boiling Water
    1/2 C. Ruby Red Port Wine
    1 C. Chopped Dates
    1/2 C. Crystallized Ginger
    4 oz. Semisweet Chocolate, coarsely chopped into 1/2-inch pieces
    3/4 C. Walnuts, coarsely chopped

    Heat oven to 350º F. Spray a standard, preferably, non-stick (9 1/2-10 x 4-inch) tube pan with cooking spray with flour added. In a medium bowl, mix together 2 1/2 C. flour, baking powder, salt, baking soda, ginger, cloves, cinnamon and nutmeg and set aside. Place butter or margarine and unsweetened chocolate into a small microwave-safe bowl and microwave on High for about 2 minutes or until melted. Stir until smooth. In a mixing bowl with electric mixer, combine butter-chocolate mixture, both types of molasses, brown sugar and eggs. Beat about a minute until well mixed. In a measuring cup, combine boiling water and port wine and add to chocolate mixture alternately with dry ingredients, mixing just until smooth after each addition, scraping down bowl occasionally. In a small bowl, mix chopped dates with remaining 1 T. flour to coat. Into batter, stir in floured dates, crystallized ginger, chopped semisweet chocolate, and chopped nuts. Pour into prepared pan. Bake in 350º oven for 45 minutes or until a tester comes out clean. Cool in pan 10 minutes. Invert onto wire cooling rack. When cool enough to handle, invert right side up, onto serving plate. Drizzle top of cake with chocolate glaze (recipe follows).
    Makes 12 servings.

    Chocolate Glaze:
    6 oz. Semisweet Chocolate
    2 T. Butter
    1 T. Light Corn Syrup
    1 t. Vanilla
    Combine semisweet chocolate, butter, and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat and add vanilla.

    Outfit:
    Chocolate For My Sweetheart Dress
    Make a Scene Tights
    Wicker Weave Wedges
    The Goldie Trench
    Bead All About It Necklace

  141. Tracy 10/16/2009 at 7:57 pm #

    Vegan Molasses Spice Cake with Lemon Frosting:

    INGREDIENTS-

    2 1/4 cups Whole Wheat Pastry Flour
    1/2 tsp salt
    1/2 tsp baking soda
    1 tsp ground cinnamon
    1/4 tsp ground cloves
    1/4 tsp ground nutmeg
    1/4 tsp ground cardamom
    1/2 tsp ground ginger
    1/4 cup blackstrap molasses
    1/2 cup agave nectar
    1 tsp apple cider vinegar
    1/2 cup applesauce
    1 cup soymilk

    DIRECTIONS-

    1. Preheat oven to 350 degrees
    2. Grease and flour a 9″ square cake pan
    3. Sift together flour, salt, baking soda and spices. Set aside
    4. Whisk together molasses, agave, vinegar, applesauce and milk
    5. Fold in dry ingredients until completely combined
    6. Pour into cake pan
    7. Bake for 25-30 mins, check to see if toothpick inserted in middle comes out clean
    8. Allow to cool completely before icing the cake with lemon frosting (See below). I wouldn’t put too much frosting on (this is coming from a frosting addict) as it is VERY flavorful and you really don’t need much to get the flavors to mesh perfectly

    LEMON FROSTING:

    INGREDIENTS-

    1/4 cup earth balance (softened)
    1 1/2 cups powdered sugar
    2 tbs lemon juice

    INSTRUCTIONS:

    1. Cream butter
    2. Add powdered sugar alternating with the lemon juice
    3. Beat until spreadable
    4. Make sure you taste it before you set aside- you may want to add more powdered sugar if the icing is too thin OR if it is too tart. OR you may want to add more lemon juice if you feel it is too thick. You really can’t go wrong with icing!

    The Outfit:

    Boutique Crawl Cardigan
    Whittard Dress
    Cynical Teen Glasses in Brown
    Lady SLipper Orchid Socks
    Stone Cold Mary Janes in Camel
    Stagecoach Purse

    Enjoy!

  142. Aya F. 10/17/2009 at 12:21 am #

    [ RECIPE ]

    WWII Oatmeal Molasses Cookies

    INGREDIENTS

    * 2 cups all-purpose flour
    * 2 cups oatmeal
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon salt
    * 1 cup sugar
    * 3/4 cup shortening
    * 2 eggs, beaten
    * 5 tablespoons light molasses
    * 2 teaspoons vanilla extract
    * 1/2 cup chopped walnuts (optional)
    * 1/2 cup raisins (optional)

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
    3. In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
    4. Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    [ OUTFIT ]

    *Time to Waist Jeans
    *Bibliophile Heels
    *Hepburn Blouse
    *Paddle Boat Cardigan
    *Alexandra Leg Warmers
    *Swan Clock Necklace

  143. Jessica 10/17/2009 at 12:52 pm #

    Whole Wheat Molasses Bread

    2 cups of whole wheat flour
    1 1/2 teaspoons of baking powder
    1/2 teaspoons of baking soda
    1 1/2 teaspoons of caraway seeds
    1/4 teaspoon of salt
    1 large egg
    1 cup of buttermilk
    1/4 cup of molasses
    1/4 cup of vegtable oil

    9×5 inch loaf pan
    1. Preheat the oven to 350 then butter the pan.
    2. In a large bowl, mix the flour, baking powder, baking soda, caraway seeds, and salt.
    3. In a medium bowl, mix the egg, buttermilk, molasses, and vegtable oil.
    4. Combine the wet and dry ingredients.
    5. Pour the batter into the bread pan and bake for 40 minutes .

    Outfit:
    Scissor Sisters Coat
    Media Maven Dress
    Hi-Fi Heels
    Sincerely Yours Locket

  144. Jen 10/17/2009 at 4:49 pm #

    Dark Chocolate Cupcakes with Honey Pecan Frosting

    * Cupcake batter
    o 1.5 cups flour
    o 1/2 cup cocoa powder
    o 1 cup sugar
    o 2 eggs
    o 1/4 cup dark molasses
    o 2 tsp baking powder
    o 1/4 tsp baking soda
    o 1/2 cup (1 stick) butter, room temperature
    o 1 cup buttermilk
    o 1 tsp vanilla extract
    o 1/4 tsp salt
    * Honey Pecan Cream Cheese Frosting
    o 1/2 cup (1 stick) butter, room temperature
    o 8 oz cream cheese, softened
    o 2 cups powdered (confectioner’s, not just finely granulated) sugar
    o 1 tsp vanilla extract
    o pinch of salt
    o 1/2 cup pecans
    o 1/8 cup honey
    o 1/4 cup cream

    Begin by sifting the flour, cocoa powder, baking powder, and baking soda into a bowl, and then mix salt into that. Set this aside.

    In a second bowl, mix the buttermilk and molasses. Set this aside.
    Cream the butter and add in the sugar, mixing until the sugar has dissolved into the butter. Then, add in the eggs one at a time, mixing until fully integrated before moving on to the next one, and then finally, mix in the vanilla.

    At this point, you want to bring it all together. Add a third of the dry mix into the butter bowl and mix just until fully incorporated. Then add a third of the buttermilk bowl, mixing until incorporated. Repeat until done, mixing only as much as is required.

    So with the batter ready, pour it into paper linings in a muffin pan. I got about 18 cupcakes from this, so plan accordingly. Transfer to a 325°F oven for 20-25 minutes or until a tester comes out clean.

    During all of this, you should get started on the frosting. Begin by covering the pecans in honey and toasting them in a 350°F oven for 10 minutes.

    Grind the pecans into a paste

    Then, grind the nuts (and the honey) finely in a food processor until somewhat paste-like in consistency.

    And then, warm up the cream in a saucepan, cut the heat, and steep the pecan mixture in it (covered) for an hour. Don’t bother straining this mixture when time is up–its too thick.

    Beat the honey pecan cream cheese frosting

    Finally, bring all the frosting together. The cream cheese and butter need to warm up to room temperature for an hour or two. Then, beat the cream cheese in the bowl of a stand mixer, creaming it for about one minute. Add the butter to this and cream this into the creamed cream cheese for an additional minute or two. Finally, add the salt, vanilla extract, and pecan cream, mixing briefly to incorporate, and last of all, the sugar. Mix this until entirely incorporated into the frosting.

    Outfit:
    *Femme en Brun Dress
    *A Leg Up Socks in Almond
    *Metroparks Coat in Willow
    *Quit Meshing Around Heels
    *Stylin’ Stag Ring
    *Snowfinch Headband

  145. Raven 10/17/2009 at 8:56 pm #

    Chocolate Snaps:

    Ingredients:
    7 tablespoons unsalted butter
    ¾ cup light corn syrup
    ½ cup molasses
    2 ¼ cup flour
    ¾ cup super fine sugar
    1 teaspoon baking soda
    ½ teaspoon apple pie spice
    3 ½ oz milk chocolate
    3 ½ oz white chocolate

    Directions:
    1. Preheat oven to 350 degrees.
    2. Line two or three baking sheets with parchment. Put butter, syrup and molasses in a small pan. 3. Heat gently, stirring constantly, until the butter has melted.
    4. Remove from heat and set aside.
    5. Mix flour, sugar, baking soda and spice. Slowly pour in the butter and molasses mixture and stir to combine well.
    6. Place large teaspoonfuls on baking sheets. Bake for 10-12 minutes until just beginning to brown.
    7. Leave to cool for a few minutes on baking sheets.
    8. When firm enough to handle, transfer the cookies to a wire rack to cool completely.
    9. Melt the milk chocolate and white chocolate separately in the microwave.
    10. Swirl a little of each into the center of each cookie ad leave to set.

    Enjoy!

    Outfit:
    The Alix Dress
    Woodward Cardigan
    Signature Walk Booties
    My Fair Locket

  146. Kellie Warren 10/18/2009 at 2:56 pm #

    Walnut Molasses Pie

    *3 eggs
    *3/4 cup light corn syrup
    *2/3 cup sugar
    *1/3 cup melted butter
    *1/4 cup molasses
    *1 teaspoon vanilla extract
    *1 1/2 cups chopped walnuts
    *1 unbaked pastry shell (9 inches)

    In a bowl, whisk eggs, corn syrup, sugar, butter, molasses, and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil.
    Bake at 350 degrees for 25 minutes; remove foil. Bake 12-17 minutes longer, until crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting.

    My outfit:
    *Chocolate For My Sweetheart Dress
    *Stripe To My Lou Socks
    *Pedi-terranean Flats
    *Straw-Bow-y Fields Bag
    *Wings of the Tiger headband

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