Ingredients To Make Chocolate Ginger Cookies :

½ cup chocolate chips
1 ½ cups plus
2 Tbsp flour
1 ¼ tsp ground ginger
2 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp ground nutmeg
1 Tbsp unsweetened cocoa powder
½ cup butter
1 Tbsp freshly grated ginger
½ cup dark-brown sugar,packed
½ cup Crosby’s Fancy Molasses
1 tsp baking soda
½ cup granulated sugar (for rolling)
1 cup white chocolate chips, melted (for dipping)

Directions To Make Chocolate Ginger Cookies : 

Line two baking sheets with parchment.
In a medium bowl, sift together flour, ground ginger, cinnamon,cloves, nutmeg, and cocoa.
In another bowl beat butter and grated ginger.
Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking-soda mixture, then remaining half of flour mixture.
Mix in chocolate.
Chill if you have time.
Roll dough into 1 1/2- inch balls; roll in granulated sugar.
Bake at 325°F until the surfaces crack slightly, 10 to 12 minutes.
Cool and dip in melted chocolate.
Makes about 3 dozen.

Ingredients Ginger Shortbread Recipe :

2 cups flour
½ cup icing sugar
1 tsp ground ginger
1 tsp cinnamon
⅛ tsp ground cloves
1 cup cold butter
¼ cup Crosby’s Fancy Molasses
granulated sugar (for sprinkling)

Directions To Make Ginger Shortbread Recipe :

• Preheat oven to 325°F.
• Combine flour, icing sugar, and spices in a large bowl.
• Cut in butter with a pastry blender or your fingers, until mixture
  resembles fine crumbs.
• With a fork or your hands mix in the molasses.
• Knead until mixture forms a ball and divide in half.
• Roll ¼ to ½” thick and cut into shapes. Prick with the tines of a
  fork, brush with a little milk and sprinkle with granulated sugar.
• Bake for 10-15 minutes or until bottoms just start to turn golden
  brown (be careful not to overcook)

Ingredients WHEAT CHOCOLATE ZUCCHINI MUFFINS  :

• 1 cup all-purpose flour, spooned in
• ½ cup whole wheat or spelt flour,
  spooned in
• ½ cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 Tbsp ground flax
• 2 large eggs, room temperature
• ½ cup sugar
• 3 Tbsp Crosby’s Fancy Molasses
• ½ cup milk
• 1/3 cup oil
  (olive, canola or grapeseed)
• 1 ½ cups grated zucchini,
  excess liquid squeezed out
• ½ cup chocolate chips

Directions To Make WHEAT CHOCOLATE ZUCCHINI MUFFINS :

• Preheat oven to 375°F and prepare muffin tins.
• Whisk flours, cocoa powder, baking soda, baking
  powder, flax and salt.
• In another bowl whisk the eggs with the sugar,
  molasses, milk and oil.
• Add wet ingredients to dry ingredients and stir gently
  until almost combined.
• Gently stir in zucchini and chocolate chips.
• Fill muffin tins ¾ full and bake 20-25 minutes.
• Let cool in pan for 10 minutes then remove to a wire
• rack to finish cooling.

  Tip:
  Measure the zucchini first and then squeeze out the
  excess moisture.

Ingredients Cranberry Sauce Recipe :

• 1 pound of cranberries,picked over and washed
• 1½ cups sugar
• ½ cup Crosby’s Fancy Molasses
• 2 apples, peeled, cored and diced
• ½ tsp cinnamon
• ⅛ tsp allspice
• ⅛ tsp ground cloves

Directions To Make Cranberry Sauce Recipe :

In a large pot combine the cranberries, sugar, molasses and apples.
Cover and place on medium heat, stirring from time to time. Bring to
a boil and cook for about 10 minutes, stirring often. Uncover, turn the
heat down to a simmer and cook another 10 to 15 minutes. Stir in the
spices

Ingredients Chocolate Gingerbread Recipe :

3 ¼ cups flour ⅓ cup cocoa powder
1 Tbsp ground ginger
2 tsp cinnamon
1 tsp cloves
1 Tbsp baking soda
½ tsp baking powder
1 tsp salt
½ cup + 2 Tbsp butter
½ cup (packed) dark brown sugar
1 egg
½ cup Crosby’s Fancy Molasses
2 oz. bittersweet chocolate, melted

Directions Chocolate Gingerbread Recipe :

In a medium bowl whisk the flour with the cocoa, ginger,cinnamon, cloves, baking soda, baking powder and salt.

In a large bowl beat the softened butter with the brown sugar until fluffy.

Beat in the egg, then molasses, then melted chocolate.

Add the flour mixture in three batches, incorporating well between additions.

Scrape dough from bowl and divide into three equal pieces. Pat each piece into a disk, wrap in plastic and refrigerate until chilled.

Roll out dough on a lightly floured surface to about ¼” thick. (You really won’t need much flour.)

Cut into holiday shapes.

Place cut-out cookies on a parchment-lined baking sheet.

Bake at 350°F for about 7 minutes.

Ingredients OATMEAL CHOCOLATE CHIP COOKIES :

• ½ cup butter, softened
• 1 ½ cup sugar (can reduce to 6 Tbsp)
• 1 egg, room temperature
• 2 Tbsp Crosby’s Fancy Molasses
• 1 tsp vanilla
• ½ cup all-purpose flour, spooned in
• 2 Tbsp ground flax
• 1 Tbsp raw millet or sunflower seeds
• ½ cup whole wheat flour, spooned in
• 1½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup old fashioned rolled oats
  (not instant)
• 1 cup chocolate chips
• ½ cup dried cranberries or raisins
• 1 ½ cup shredded unsweetened coconut
• ½ cup pumpkin seeds

Directions to Make OATMEAL CHOCOLATE CHIP COOKIES :

• Preheat the oven to 350°F and line a baking sheet
  with parchment paper.
• In a large bowl cream butter and sugar until light
  textured. Add egg then molasses and vanilla.
• Sprinkle over the flour, flax, millet (or sunflower
  seeds), baking soda, baking powder and salt. Stir to
  combine.
• Stir in rolled oats then chocolate chips, dried
  cranberries, coconut and pumpkin seeds.
• Drop by spoonful onto a parchment lined baking
  sheet. Press the tops lightly with the bottom of
  a glass
• Bake for 12-14 minutes.

  Tip:
  Add 1 Tbsp. of hemp or chia seeds for more nutrition

Ingredients Spice Candied Nuts Recipe :

• ¼ cup butter
• 5 Tbsp brown sugar
• 3 Tbsp Crosby’s Fancy Molasses
• ¼ cup water
• 1 tsp sea salt
• 2 tsp Chinese Five Spice Powder
• 1 tsp cumin
• ½ tsp black pepper
• 4 cups mixed nuts (raw

Directions to Make Spice Candied Nuts Recipe :

In a large saucepan or wok, melt butter. Add sugar, molasses, water,
salt and spices. Stir until sugar dissolves. Add nuts to the mixture and
cook until syrup thickly coats nuts, stirring frequently (5 minutes or so).
Transfer to a parchment lined baking sheet. Bake until nuts are lightly
toasted and a little crisp (10-15 minutes). Test a few times to ensure you
don’t overcook the nuts and the syrup doesn’t burn

Ingredients CRISPY CRANBERRY GRANOLA BARS :

• 2 cups old fashioned rolled oats*
• 2 cups crisp rice cereal*
• ½ cup dried cranberries
• 1 cup whole almonds, toasted**
• 1/3 cup butter
• 1 1/3 cup Crosby’s Fancy Molasses
• 1/3 cup brown sugar, packed
• ½ tsp vanilla extract 2/3 cup chocolate chips

Directions To Make CRISPY CRANBERRY GRANOLA BARS :

• Line a 9”x9” pan with parchment paper or grease it
  well.
• Combine the oats, rice cereal, cranberries and
  almonds in a large bowl.
• Melt butter, molasses and brown sugar in a
  saucepan over medium heat. Bring to a gentle boil
  and cook 2 minutes. Remove from heat and stir in
  vanilla extract (it will sputter).
• Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a minute
  then stir in chopped chocolate. Press mixture firmly (and I mean firmly) into prepared
  pan and ensure it gets right to the edges. Try laying a sheet of parchment paper
  overtop to make it easier to press down.
• Refrigerate until set and cut into bars.

Ingredients GERMAN SPICE COOKIES RECIPE :

For the cookies:

• 3 cups flour (I used 1 cup whole wheat pastry
  flour and two cups of white flour)
• 1 tsp ground cinnamon
• ½ tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp ground ginger
• 1 ½ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp freshly ground black pepper
• ½ tsp salt
• 1 ½ cup ground almonds
• ½ cup butter, at room temperature
• 2 tsp packed finely grated lemon zest
  (from about 2 medium lemons)
• 2 tsp packed finely grated orange zest
  (from 1 medium orange)
• 1 cup packed dark brown sugar
• 1 large egg
• ¾ cup Crosby’s Fancy Molasses

For the spiced sugar:

• 1 cup icing sugar
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground allspice

Directions to Make GERMAN SPICE COOKIES RECIPE

• In a medium bowl whisk together dry ingredients (flour through
almonds).
• In a large bowl beat together the butter and lemon and orange zest.
Add the brown sugar in three batches and mix until well combined.
• Beat in the egg then the molasses.
• Add the flour mixture in three additions, mixing until just
combined.
• Cover and refrigerate the dough until firm, at least 1 hour.
• Roll the dough into one inch balls and place on a parchment lined
cookie sheet (at least an inch apart).
• Bake at 350°F for about 12 minutes. (Don’t let the bottoms get too
dark).
• Let them cool a bit then drop warm cookies into the spiced icing
sugar and cool on a rack.

Ingredients COOKIE DOUGH SMOOTHIE :

• ½ cup non-dairy milk
• 1 Tbsp almond butter
• ¼ cup cooked chickpeas
• 1 Tbsp ground flax seed
• 2 Tbsp Crosby’s Fancy Molasses
• 1 frozen banana

Directions To Make COOKIE DOUGH SMOOTHIE :

• Beginning with the milk and ending with the
  banana, combine all ingredients in the blender and
  whirr until smooth.Tip:
  This recipe is great with any kind of nut or seed
  butter.