The reason molasses reminds you of treacle is because molasses *is* treacle. The treacle you're accustomed to is generally a byproduct of sugar beets being processed into sugar, while molasses is generally a byproduct of sugarcane being processed into sugar. As an American, I never heard the word treacle until the early 80s, when the singer Sting made his acting debut in a movie called Brimstone and Treacle, and the movie reviewers had to explain the meaning of the title to us Philistines. Oh, by the way, rum is also a byproduct of the sugar-making process.
Thanks for the insight! It’s fascinating to learn about the differences between molasses and treacle, and how they’re both connected to sugar production. Cooking really is a journey of discovery!
You can keep cookie dough in the freezer for up to two or three months. Just remove it from the bowl and wrap in tightly in plastic wrap before freezing. Press it flat so that it freezes and thaws faster than a blob or ball. Pull it out the night before and place in the fridge and it will keep in the fridge for a few days, in case life happens and plans go awry! Also, don’t pack your flour. Maybe get a scale and use grams. You’ll get a better result. My mother used to make snow balls every Christmas, she passed on over a decade ago and I still miss them. I haven’t been able to find a recipe for them to match hers since, but I do remember that she always made me finely ground the nuts, a job I wasn’t fond of.😂 I guess she won that one.
Some tips for measuring flour: Whenever possible, measure flour by weight, not by volume. If a recipe calls for a volume of flour, you get best results from this 3-step process: 1 • Sift a little more than what you'd think you'd need onto a sheet of baking paper. 2 • *_Gently_* spoon the sifted flour into your measuring cup. 3 • Level the flour in the measuring cup with the flat side of a knife or the straight handle of a spatula. Never do so by shaking the cup. That causes the flour to settle, and that means more flour in the cup than if it was sifted. This can leave you with a dryer, blander end result. It may be a big whisk, but it's a whisk worth taking. 😆 Molasses is treacle, but by a different name. The only real difference is that many regions of these United States derive it from sugar beets rather than sugar cane. This means you could make these cookies back home using treacle from Sainsbury's. 😀 Corn syrup works as a sweetener, a binder, and it also works to preserve a more moist texture. Oh dear, oh dear... I'm telling you this because I care for you: You should never use a kitchen knife on anything like glass or marble or stone. It's absolute murder on the knife edge, and dull knives are one of the greatest safety hazards in the kitchen. For your own well-being, _please_ hang that glass board on the wall and use a cutting board made of plastic or wood. 😬 Tell you what, your efforts looked great, and you looked like you were having great fun making them. ♥
My best friend Rick makes bourbon balls, from his mom's recipe. They're basically similar to rum balls, but made with bourbon instead. And they are yummy! 😋😋😋😋
This is funnier than your food videos 😂 For the rumballs, the syrup is a binder for the dry ingredients. I use chocolate graham cracker crust instead of the nilla wafers. Store them in an airtight container. If they look dry, add a bit more rum (the cookies will soak up liquid).
For your Holiday Cookie Platter, I would highly suggest Jewish Holiday cookies called Rugelach. They are very easy to make (unless you pour the flout into the cup LOL!!) & fun as well.
I am a 61-year-old American and I have never heard of molasses cookies. Certain things are very regional not that you can’t have something from another region, but I have never heard of this.
Y'all need some sprinkles on the Xmas crack.😂
The reason molasses reminds you of treacle is because molasses *is* treacle. The treacle you're accustomed to is generally a byproduct of sugar beets being processed into sugar, while molasses is generally a byproduct of sugarcane being processed into sugar. As an American, I never heard the word treacle until the early 80s, when the singer Sting made his acting debut in a movie called Brimstone and Treacle, and the movie reviewers had to explain the meaning of the title to us Philistines.
Oh, by the way, rum is also a byproduct of the sugar-making process.
Thanks for the insight! It’s fascinating to learn about the differences between molasses and treacle, and how they’re both connected to sugar production. Cooking really is a journey of discovery!
you two are a hoot! I love watching all the antics 😁
Thanks for watching! 🤗
You can keep cookie dough in the freezer for up to two or three months. Just remove it from the bowl and wrap in tightly in plastic wrap before freezing. Press it flat so that it freezes and thaws faster than a blob or ball. Pull it out the night before and place in the fridge and it will keep in the fridge for a few days, in case life happens and plans go awry! Also, don’t pack your flour. Maybe get a scale and use grams. You’ll get a better result.
My mother used to make snow balls every Christmas, she passed on over a decade ago and I still miss them. I haven’t been able to find a recipe for them to match hers since, but I do remember that she always made me finely ground the nuts, a job I wasn’t fond of.😂 I guess she won that one.
Thanks for the advice and sharing your memories of cooking!
Some tips for measuring flour: Whenever possible, measure flour by weight, not by volume. If a recipe calls for a volume of flour, you get best results from this 3-step process:
1 • Sift a little more than what you'd think you'd need onto a sheet of baking paper.
2 • *_Gently_* spoon the sifted flour into your measuring cup.
3 • Level the flour in the measuring cup with the flat side of a knife or the straight handle of a spatula. Never do so by shaking the cup. That causes the flour to settle, and that means more flour in the cup than if it was sifted. This can leave you with a dryer, blander end result.
It may be a big whisk, but it's a whisk worth taking. 😆
Molasses is treacle, but by a different name. The only real difference is that many regions of these United States derive it from sugar beets rather than sugar cane.
This means you could make these cookies back home using treacle from Sainsbury's. 😀
Corn syrup works as a sweetener, a binder, and it also works to preserve a more moist texture.
Oh dear, oh dear... I'm telling you this because I care for you: You should never use a kitchen knife on anything like glass or marble or stone. It's absolute murder on the knife edge, and dull knives are one of the greatest safety hazards in the kitchen. For your own well-being, _please_ hang that glass board on the wall and use a cutting board made of plastic or wood. 😬
Tell you what, your efforts looked great, and you looked like you were having great fun making them. ♥
Thank you for the tips!!
My best friend Rick makes bourbon balls, from his mom's recipe. They're basically similar to rum balls, but made with bourbon instead. And they are yummy! 😋😋😋😋
Thats a great twist! next time we'll have to give it a try.
This is funnier than your food videos 😂
For the rumballs, the syrup is a binder for the dry ingredients. I use chocolate graham cracker crust instead of the nilla wafers. Store them in an airtight container. If they look dry, add a bit more rum (the cookies will soak up liquid).
Thanks for the recommendations! we had a lot of fun trying to make this. Thanks for watching
For your Holiday Cookie Platter, I would highly suggest Jewish Holiday cookies called Rugelach. They are very easy to make (unless you pour the flout into the cup LOL!!) & fun as well.
Thanks for the suggestion! Rugelach sounds delicious, and we love trying new recipes. We'll definitely give it a shot in the future!
Hahaha so much fun!!!
Glad you enjoyed it!😀
I am a 61-year-old American and I have never heard of molasses cookies. Certain things are very regional not that you can’t have something from another region, but I have never heard of this.
They are very good! Definitely worth trying if you ever see them😋
Molasses and treacle are very similar. Molasses is thicker, more bitter, and darker in color than treacle.
Thank you for the information! and thanks for watching
If a recipe calls for sugar, and doesn't specify what kind, it's calling for regular sugar.
Thanks for the advice! i guess that makes a lot of sense.