If you are looking for the tasting video, come on along with us as we fly, taste the cookies and thank you again for being so generous! th-cam.com/video/cwXgHsc8rOU/w-d-xo.html Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/
Hello, as someone who received aid from Hope Air a year ago. I'd like to thank you Glen and everyone who supports Hope Air. It takes a lot of people to save someone's life. Hope Air took care of me getting me to and from Ottawa for a life saving Stem Cell transplant. As much as this world seems to be imploding on itself.. people still help one another and there are a lot of beautiful things to live for and fight for. I'm grateful for and I love you all. Also, I grew up in a rural town in Newfoundland. Molasses anything is part of the culture, thanks for making these as well! J
Glen, I work in healthcare in the states, and I want to tell you thank you for this awesome thing youre doing for this organization. much love from texas
in the food service industry the number of the scoop is the amount of scoops it takes to fill a quart measure. #8 scoop is half cup, #16 is fourth cup, etc. I looked up #50 and it is a heaping teaspoon or 1.28 teaspoon
@@opticmidnight2629 Well, that's were experience comes in. And if something other than what you expected does happen, the preparation can turn into something other than planned.
I have made this cookie recipe about six or seven times since this video came out. It is honestly the perfect cookie. It has great flavor and texture, the cookies stay soft for several days after making them, they are just delicious! I sub raisins for craisins, but keep everything else the same... Have even added chocolate chips to it! Thanks for all the great recipes, Glen! I appreciate all of your expertise. I have learned so much from your channel over the years!
My mother used to send me pumpkin cookies when I was in college. She used the same recipe and made a pumpkin cake. It is the same thing as what you are doing here. I understand.
My late father made these without as many spices or fruit .He called them Perkins and used my grannies recipe. This was a village recipe from the West Coast of Scotland.
Watched this one back to front ... saw the flight first now I'm here for the recipe! 😁 Your Arctic flight this August sounds exciting! I hope the wildfires ease up and that flight happens!! I'm also looking forward to your East Coast flight for Hope Air as well! 🛩🍪🍪
Gave these a try today. I think they will be good with tea. Would prefer a stronger molasses flavor and oddly enough I feel like a pinch of salt isn't quite enough. But still good and not too sweet. Fly safely and God go with you, Glen and Jules!
I found out about Chef Jean-Pierre a few days ago and have since binged many of his videos. He always says wine and vanilla must be carefully measured while he glug-glug-glugs. You must like him, Glen.
Will have to try these with dates and perhaps walnuts as I prefer those over pecans in cookies. This has been a bit of a semi-deep dive into the library this weekend.
I'm just starting taking cookies out of the oven.... can't cool fast enough! The wife keeps snitching a taste of the dough each time she walks by LOL... Heck with eat.. I'm eating one a little on the warm side....OH! what a great tasting cookie!! Thanks Glen for doing this video!
I have a similar family recipe (hand written recipe card and all that) that was labeled "Molasses Drop Cookies" -- the ratios are very much the same, as is the spicing, but it doesn't include fruit or nuts and calls for "cold coffee - strong" instead of eggs (in approximately the same volume)
Pecans were common from Illinois to Texas in the early 19th century. The wood is a beautiful type walnut. Sadly the settlers cut the trees down to harvest the nuts so they survived in out of the way places until they were sold commercially. Settlers considered it to just be a tree. They used black walnut the same. They used them for beams in houses and barns. Your recipe is similar to the oatmeal cookie recipe on the Quaker Oats box. Thanks for the refrigerator tip as I have found them to be hard to portion out to bake. I doubt it has to do that I don't use the sugar.
Thanks for the trees/ baking history. I appreciated Glen's comment that the batter was "loose" - so instead of refrigerating, I added extra flour, a bit more golden monkfruit (sugar substitute 1:1 for light brown sugar), to firm it. Plus, keeping with 1930s Depression era - "use what you have", I used walnuts (no pecans), grated (mushy) apple, lemon zest, blackstrap molasses, plumped raisins, pumpkin pie spice (no individual spices), small piece minced candied ginger - otherwise Glen's recipe. 😆 Cooked at 375 for 15 minutes. Came out great! Yum! 😋 Enjoyed seeing "in flight" tasting, at end of video, too. Thanks!👍
The wiki page on biscuits makes interesting reading especially on the many varieties of things called biscuits. And as usual how the term can mean something else in the USA to the rest of the English speaking world. It does however validate my early memory that biscuits used to mean twice cooked (cooked and then dried in the oven), so not cookies.
“There is a case to be made for dates.” YES, THERE SURE IS!! Where I live you can buy date bits, which are chopped dates. I routinely add dates to all kinds of desserts.
This cookie sounds incredible and will be trying it this morning, IF I have all the spices in the cupboard! LOL... BTW Glen, do you have a contact for the person that made the self wiping beater for your Kitchen Aid? It looks to have better contact with the bowl than the one I've been using on my 7qt. machine.
@@GlenAndFriendsCooking Thank you for taking the time to reply. Also, I just got back from the store to get some Mace. I started putting the recipe together and I find that the measurements are all in ML rather than grams. I also find that when I check against known gram measurements, yours just don't jive. Was there a translation problem when listing here on this page??
@@GlenAndFriendsCooking OK... I'll change the scales and give it a go..... BTW.... those beaters are really good looking but, are a bit spendy!! They do have a 10% discount going for the US Memorial... Thanks for taking the time with all my questions Glen... Royall, Brownsville TX
You can't use a scale for measuring a mL - Your scale is 'wrong'. It's a long and convoluted tale, but only ever use the mL setting on your scale if you are measuring water. mL can only be measured by a cup or spoon.
Would measuring the molasses be as effective in moderating the molasses flavour as switching to fancy molasses is? I know they're more expensive, but the pre-chopped dates at Bulk Barn are such a time saver. So much easier than chopping your own. Your opinion on using a scoop vs rolling the cookies out by hand feels exactly like my reaction when I first got a falafel making doohickey (came in my box of mix), and could just pop them into the oil instead of having to carefully roll them all first. So much easier.
I had never seen fruit or nuts (or oats) in a Molasses Cookie before, but then again I've never eaten a Lassy Mog. Maybe that's what makes them a Lassy Mog? I know you said the oats was your addition to the recipe.
We call molasses spice cookies with raisins "Lassie Jimmies" here in Newfoundland. My grandmother's recipe doesn't have any oats, and is kinda cakey in texture. The baking soda is mixed with hot water before stirring into the wet ingredients in her recipe. No vanilla or pecans in Nan's recipe either.
But if you like bitter flavors, as I do, it works well (better than pecans, for me). To reduce some of walnuts' bitterness, you can always blanch them, then carefully remove outer skin (using a pin)... gotta be a bit OCD to do it, but will be less bitter.
Whenever I hear someone say that baking is a science, I think well that must mean I need a degree and a laboratory to bake in! Either that or that I could use my home kitchen as a lab and make and sell medicine, lol.
Coarse salt added with the dry ingredients may not dissolve completely and can add a welcome burst of saltiness that works well with things like chocolate chip cookies. I think I prefer that method over creaming in the salt with the butter but can't say I've tried it yet, which I now plan on. I love the added rolled oats. I never thought to try them in my spice cookies which even use pepper.
@@samradwan5720 Oils in lemon zest will diffuse well into the sugar, especially if you've creamed sugar and butter together. Stirring spices into dry ingredients, seems to help them blend evenly too.
Molasses Cake Cookies sounds like my dream cookie! I am a Blackstrap Girl! Lol I never use or have Mace, but i DO have Allspice, which i adore placing with Cloves! Sorry i couldnt Help with the Fundraising!
Or use pumpkin pie spice for all spices (a blend of cinnamon, cloves, ginger, allspice, nutmeg, and maybe mace), which I used, came out great. Mace is actually the outside coating of the nutmeg "nut", so you can use a little nutmeg to replace it - slightly different flavor, but not a major change.
Can be strong tasting alone, so if you offset it with other strong flavors, like ginger/ cloves/ cinnamon/ lemon (or a combo) that helps to round out the flavor profile.
I'm not in that camp (I ate rice pudding with brandy-soaked raisins in it just now), but I don't like cookies with raisins in them, either, as some of those can be chewy and gross.
I love raisins, but if they're not well plumped in hot water first, and stems removed, they can be hard, unpleasant bits. Substituting dried blueberries or cherries would probably be nice change. I hate cranberries, and dates, but use what you like.
Does anyone know which video it was where Glen got the mixer paddle with the scraper? I know he did a video on it, but I can't for the life of me find it.
You could probably replace them with slightly less instant oats (finer texture, not chewy), or flour. I used a bit more flour, some was whole wheat (did use some oats), and didn't have to refrigerate before baking (just used a large spoon to drop cookie dough onto parchment paper, instead of melon baller). Worked well.
It has more to do with agriculture finally figuring out how to commercially grow pecans. Long story, but humans didn't figure out how to graft and replicate good tasting pecans until the late 1920s. This was also at a time when many sugarcane plantations were looking for a new crop after a disease made it impossible for them to continue with sugarcane. Prior to the 1930s you could plant a 1000 pecan trees but never get a decent harvest, or nuts that were tasty enough to sell.
@@GlenAndFriendsCooking Interesting. Hybrids can make many fruits/ nuts better. Wonder if beets, for sugar, became popular after the sugar cane disease? Or, if to combat the sugar plant disease, they just started spraying huge amounts of chemicals on it? (which is still done commercially)
When I saw the title, I thought we would be getting a recipe from the north of England. Are you sure these are not an import from Britain originally? Or, was it just the namers who were the imports? And the pecans might be a different import from a different country, the one to the south. 💕🇨🇦
PS I still have a huge container of KFC clone from back in the day. After Trying it the first time. Me and a few friends went in on spices and made about 10 lb!
Watching a man discus the history of the pecans in his homemade cookies whilst flying a light aircraft is the most white middle class thing I have ever seen
If you are looking for the tasting video, come on along with us as we fly, taste the cookies and thank you again for being so generous! th-cam.com/video/cwXgHsc8rOU/w-d-xo.html
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
Hello, as someone who received aid from Hope Air a year ago. I'd like to thank you Glen and everyone who supports Hope Air. It takes a lot of people to save someone's life. Hope Air took care of me getting me to and from Ottawa for a life saving Stem Cell transplant. As much as this world seems to be imploding on itself.. people still help one another and there are a lot of beautiful things to live for and fight for. I'm grateful for and I love you all. Also, I grew up in a rural town in Newfoundland. Molasses anything is part of the culture, thanks for making these as well! J
Vanilla, cinnamon, and garlic are measured with the heart.
If I could give you a heart instead of a thumb's up, I would.
Amin 😊
Yep, but not in the same cookie, hopefully!
Glen, I work in healthcare in the states, and I want to tell you thank you for this awesome thing youre doing for this organization. much love from texas
I love it. You must measure carefully when baking- as you dump it in til you like the look of it🤣🤣
Glen: Baking is a science. Measure CAREFULLY!
Also Glen: pours vanilla and molasses straight from the containers
😂😂😂 We love you, Glen!!!
Lol I was going to say the same thing.
in the food service industry the number of the scoop is the amount of scoops it takes to fill a quart measure. #8 scoop is half cup, #16 is fourth cup, etc. I looked up #50 and it is a heaping teaspoon or 1.28 teaspoon
Thank you for letting us know this, I have wondered about the numbers.
THANK YOU! I've always wondered about these numbers!
Incredibly important to measure…as he pours in molasses without measuring….😂. Love me some Glen and friends in the morning
I just had the opportunity to make these. Definitely a winner.
Very funny, Glen. I do a lot of baking. Those of us who do a lot of baking know that it is not a science ... there's room to have fun and be free.
yes but adding to much of something can ruin it.
Yes 🖐️🖐️
And while you are having fun you might end up creating something completely different and delicious 😋😊
@@opticmidnight2629 Well, that's were experience comes in. And if something other than what you expected does happen, the preparation can turn into something other than planned.
@@samradwan5720 Exactly.
Accidents lead to things like brownie cake… and I am ok with that lol
I love that Glen has given me permissiin to eat cookies today! Yeah!
I have made this cookie recipe about six or seven times since this video came out. It is honestly the perfect cookie. It has great flavor and texture, the cookies stay soft for several days after making them, they are just delicious! I sub raisins for craisins, but keep everything else the same... Have even added chocolate chips to it! Thanks for all the great recipes, Glen! I appreciate all of your expertise. I have learned so much from your channel over the years!
Batter looks wonderful!!
Glen, thanks for doing the flying for the people who need it.
My mother used to send me pumpkin cookies when I was in college. She used the same recipe and made a pumpkin cake. It is the same thing as what you are doing here. I understand.
My late father made these without as many spices or fruit .He called them Perkins and used my grannies recipe. This was a village recipe from the West Coast of Scotland.
Watched this one back to front ... saw the flight first now I'm here for the recipe! 😁 Your Arctic flight this August sounds exciting! I hope the wildfires ease up and that flight happens!! I'm also looking forward to your East Coast flight for Hope Air as well! 🛩🍪🍪
This is so great!
Cookies!🥰
Hiya. You have listed 92 cups of flour. I think the 9 should be a (.
Yep - slip of the finger
Ahhh. That's why mine were so dry! 🤭
Nope. You just have to try it with 92 cups first. It’s a rule
😮😮😮😮
“Measure very carefully” as he pours in by eye.
Yeah, I had to laugh at that, too. 🤣
Pours with abandon 🤣
Cookies!
Love these cookies
Gave these a try today. I think they will be good with tea. Would prefer a stronger molasses flavor and oddly enough I feel like a pinch of salt isn't quite enough. But still good and not too sweet. Fly safely and God go with you, Glen and Jules!
I would highly recommend measuring if you are new to baking. After a while, just like Glen, you will get a feel for the amounts.
I found out about Chef Jean-Pierre a few days ago and have since binged many of his videos. He always says wine and vanilla must be carefully measured while he glug-glug-glugs. You must like him, Glen.
Will have to try these with dates and perhaps walnuts as I prefer those over pecans in cookies. This has been a bit of a semi-deep dive into the library this weekend.
I'm just starting taking cookies out of the oven.... can't cool fast enough! The wife keeps snitching a taste of the dough each time she walks by LOL... Heck with eat.. I'm eating one a little on the warm side....OH! what a great tasting cookie!! Thanks Glen for doing this video!
Yeah, great cookies - both before and after baking. 🤣😋
“Drop Cake” perfect! I love the inside of your oven. Great charity too.
Absolutely have to make these. Thanks Glen
I have a similar family recipe (hand written recipe card and all that) that was labeled "Molasses Drop Cookies" -- the ratios are very much the same, as is the spicing, but it doesn't include fruit or nuts and calls for "cold coffee - strong" instead of eggs (in approximately the same volume)
Interesting!
@@GlenAndFriendsCooking I agree. Probably Depression era -what's available.
I've lived in NS my whole life, and I love cookies. I've never heard of these before. They look awesome though
When my mom was baking fancy molasses was what she used.
Pecans were common from Illinois to Texas in the early 19th century. The wood is a beautiful type walnut. Sadly the settlers cut the trees down to harvest the nuts so they survived in out of the way places until they were sold commercially. Settlers considered it to just be a tree. They used black walnut the same. They used them for beams in houses and barns. Your recipe is similar to the oatmeal cookie recipe on the Quaker Oats box. Thanks for the refrigerator tip as I have found them to be hard to portion out to bake. I doubt it has to do that I don't use the sugar.
Thanks for the trees/ baking history.
I appreciated Glen's comment that the batter was "loose" - so instead of refrigerating, I added extra flour, a bit more golden monkfruit (sugar substitute 1:1 for light brown sugar), to firm it. Plus, keeping with 1930s Depression era - "use what you have", I used walnuts (no pecans), grated (mushy) apple, lemon zest, blackstrap molasses, plumped raisins, pumpkin pie spice (no individual spices), small piece minced candied ginger - otherwise Glen's recipe. 😆
Cooked at 375 for 15 minutes. Came out great! Yum! 😋
Enjoyed seeing "in flight" tasting, at end of video, too. Thanks!👍
The wiki page on biscuits makes interesting reading especially on the many varieties of things called biscuits. And as usual how the term can mean something else in the USA to the rest of the English speaking world. It does however validate my early memory that biscuits used to mean twice cooked (cooked and then dried in the oven), so not cookies.
I used to always use black strap, because I had a thirty year old bottle on the shelf!
It sounds a lot like a hermit cookie. Looks good!
“There is a case to be made for dates.” YES, THERE SURE IS!! Where I live you can buy date bits, which are chopped dates. I routinely add dates to all kinds of desserts.
I make sure to measure everything "incredibly carefully" just as you do, Glen. 😂
I'd have to replace the raisins with chocolate chips and make a delicious spiced oatmeal chocolate chip and nut cookie.
This is quite similar indeed to a thor cake (itself very similar to parkin); it was the addition of the oats that got me thinking that.
This cookie sounds incredible and will be trying it this morning, IF I have all the spices in the cupboard! LOL... BTW Glen, do you have a contact for the person that made the self wiping beater for your Kitchen Aid? It looks to have better contact with the bowl than the one I've been using on my 7qt. machine.
This is their website - the beater has been working great for me so far: www.beaterblade.com/
@@GlenAndFriendsCooking Thank you for taking the time to reply. Also, I just got back from the store to get some Mace. I started putting the recipe together and I find that the measurements are all in ML rather than grams. I also find that when I check against known gram measurements, yours just don't jive. Was there a translation problem when listing here on this page??
No mistake - Canada uses Volume for cooking so all measurements are in mL or cups.
@@GlenAndFriendsCooking OK... I'll change the scales and give it a go..... BTW.... those beaters are really good looking but, are a bit spendy!! They do have a 10% discount going for the US Memorial... Thanks for taking the time with all my questions Glen... Royall, Brownsville TX
You can't use a scale for measuring a mL - Your scale is 'wrong'. It's a long and convoluted tale, but only ever use the mL setting on your scale if you are measuring water.
mL can only be measured by a cup or spoon.
@3:14 (Pi Time) insert sarcasm here...
Would measuring the molasses be as effective in moderating the molasses flavour as switching to fancy molasses is?
I know they're more expensive, but the pre-chopped dates at Bulk Barn are such a time saver. So much easier than chopping your own.
Your opinion on using a scoop vs rolling the cookies out by hand feels exactly like my reaction when I first got a falafel making doohickey (came in my box of mix), and could just pop them into the oil instead of having to carefully roll them all first. So much easier.
I had never seen fruit or nuts (or oats) in a Molasses Cookie before, but then again I've never eaten a Lassy Mog. Maybe that's what makes them a Lassy Mog? I know you said the oats was your addition to the recipe.
We call molasses spice cookies with raisins "Lassie Jimmies" here in Newfoundland. My grandmother's recipe doesn't have any oats, and is kinda cakey in texture. The baking soda is mixed with hot water before stirring into the wet ingredients in her recipe. No vanilla or pecans in Nan's recipe either.
Raisins 😜 you put them in everything...
Yep, especially after rinsing, plumping, and removing any crunchy stems.
Pecans. I think they taste better than walnuts in most applications. Wanuts can have a bitter after-taste at times that I never get from pecans.
But if you like bitter flavors, as I do, it works well (better than pecans, for me).
To reduce some of walnuts' bitterness, you can always blanch them, then carefully remove outer skin (using a pin)... gotta be a bit OCD to do it, but will be less bitter.
Whenever I hear someone say that baking is a science, I think well that must mean I need a degree and a laboratory to bake in! Either that or that I could use my home kitchen as a lab and make and sell medicine, lol.
Coarse salt added with the dry ingredients may not dissolve completely and can add a welcome burst of saltiness that works well with things like chocolate chip cookies. I think I prefer that method over creaming in the salt with the butter but can't say I've tried it yet, which I now plan on. I love the added rolled oats. I never thought to try them in my spice cookies which even use pepper.
Oats were a great addition. Plus nuts/fruit/molasses, amazingly healthy cookie.😋
Make sure to measure carefully - and to lick the molasses drips!
I always added the spices to the sugar
Good idea 💯
Like adding citrus zest to the sugar 15mns before making cake
@@samradwan5720 Oils in lemon zest will diffuse well into the sugar, especially if you've creamed sugar and butter together.
Stirring spices into dry ingredients, seems to help them blend evenly too.
Molasses Cake Cookies sounds like my dream cookie! I am a Blackstrap Girl! Lol I never use or have Mace, but i DO have Allspice, which i adore placing with Cloves!
Sorry i couldnt Help with the Fundraising!
You can use just a bit less nutmeg as a sub for the mace.
Or use pumpkin pie spice for all spices (a blend of cinnamon, cloves, ginger, allspice, nutmeg, and maybe mace), which I used, came out great.
Mace is actually the outside coating of the nutmeg "nut", so you can use a little nutmeg to replace it - slightly different flavor, but not a major change.
Once used blackstrap cause i needed the iron, strong flavor, no one else liked them
Can be strong tasting alone, so if you offset it with other strong flavors, like ginger/ cloves/ cinnamon/ lemon (or a combo) that helps to round out the flavor profile.
I hope the western routes don't get cancelled due to the fires.
Looks good, but you lost me at raisins. Would substitute with dried cranberries, am I alone in the Raisins Ruin Everything camp?
You're not alone.
Rather have dates myself.
I'm not in that camp (I ate rice pudding with brandy-soaked raisins in it just now), but I don't like cookies with raisins in them, either, as some of those can be chewy and gross.
I love raisins, but if they're not well plumped in hot water first, and stems removed, they can be hard, unpleasant bits. Substituting dried blueberries or cherries would probably be nice change. I hate cranberries, and dates, but use what you like.
I think dried cranberries would be a good alternative to raisins.
Yuck!! As long as you eat them all. None for me.
Yet, when either (or any dried fruit in cookies) are plumped, they're much better.
Did the oats replace some flour? And if you could have rolled cakes or drop cakes that were more like cookies, what did they call normal cakes?
Does anyone know which video it was where Glen got the mixer paddle with the scraper? I know he did a video on it, but I can't for the life of me find it.
Perhaps you meant to put mg - milligrams - rather than ml - milliliters - in the ingredient list…😉
Thanks for the yummy cookies!
!ALGORITHM!
Newfoundland cookies
I've lived in all the Maritime provinces and never heard of Lassy Mogs. It sounds Newfie to me. We just called them molasses cookies.
You look like Merrick Garland
I'm not big on rolled oats. Could I simply omit them, or would I need to substitute something to keep the proportions from swinging out of balance?
You could probably replace them with slightly less instant oats (finer texture, not chewy), or flour. I used a bit more flour, some was whole wheat (did use some oats), and didn't have to refrigerate before baking (just used a large spoon to drop cookie dough onto parchment paper, instead of melon baller). Worked well.
Wonder if Hope Air services Dog River.
if any of the 500 residents of Rouleau, Saskatchewan need help; Hope Air will be there for them
with fruit and nuts added we'd call these macaroons?
Coconut is an essential ingredient in macaroons.
Glad he left it out, though.
I don't have a mace to grind.
These are more like New England style hermits than your hermits recipe
Runkle!
What if I want to make them without oats? Would that change the flour amount?
Yes, need more, or use some instant oats, to get right texture.
Could the rise of Pecans in cooking in the 1930s be in response to the die off of the American Chestnut ?
It has more to do with agriculture finally figuring out how to commercially grow pecans. Long story, but humans didn't figure out how to graft and replicate good tasting pecans until the late 1920s. This was also at a time when many sugarcane plantations were looking for a new crop after a disease made it impossible for them to continue with sugarcane. Prior to the 1930s you could plant a 1000 pecan trees but never get a decent harvest, or nuts that were tasty enough to sell.
@@GlenAndFriendsCooking Interesting. Hybrids can make many fruits/ nuts better. Wonder if beets, for sugar, became popular after the sugar cane disease? Or, if to combat the sugar plant disease, they just started spraying huge amounts of chemicals on it? (which is still done commercially)
When I saw the title, I thought we would be getting a recipe from the north of England. Are you sure these are not an import from Britain originally? Or, was it just the namers who were the imports? And the pecans might be a different import from a different country, the one to the south. 💕🇨🇦
Wow these cookies were expensive I didn't realize how expensive 92 cups of flour could be.. I sure hope they're good!!🤔🤔🤬🤠
May you go through life without ever making a typo that can be seen by the internet...
@@GlenAndFriendsCooking made them last night they were perfect. Thank God for metric in the kitchen!
PS I still have a huge container of KFC clone from back in the day. After Trying it the first time. Me and a few friends went in on spices and made about 10 lb!
Made the mistake once of making shoo fly pie with black strap molasses, No one could eat it.
Add ginger, and lemon (or orange) zest - will broaden the flavor profile. I did with these cookies, and came out great - using blackstrap.
Don't call me a cookie.
Watching a man discus the history of the pecans in his homemade cookies whilst flying a light aircraft is the most white middle class thing I have ever seen
Where can I buy that Kitchenaid?
You make the world a better place. 🫂. Are you confused? 🤣
I love the video ending in a cliffhanger that takes us to a hanger 😂