We were invited to spend the night camping with friends, on their beautiful property on Beaver Lake, and I offered to bring dessert. Both of these treats are child and adult friendly - in fact I was surprised my oldest, who tends to be a picky eater, loved the chewy molasses squares, and although the dip looks like raw cookie dough, it tastes delicious!
According to Wikipedia, unsulfured molasses is made from mature sugar cane, and doesn't require the addition of sulfur dioxide during the sugar extraction process. I'm not sure of the taste difference, but this recipe specified the use of unsulfured molasses.
CHEWY MOLASSES SQUARES
1 3/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup unsulfured molasses
4 large egg whites
1/2 cup confectioners sugar
Heat oven to 350F.
Lightly coat an 8-inch square baking dish with cooking spray. In a small bowl, whisk together flour, baking soda and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar until pale and fluffy, about 4 minutes.
With mixer running, add molasses and egg whites and beat until combined, then add flour mixture and beat until combined.
Transfer batter to dish and smooth the top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes.
Let cool completely in dish on a wire rack. Invert cake onto a cutting board and cut into 1 1/2 inch squares.
To serve, toss in confectioners sugar to coat.
Enjoy!
Recipe adapted from Everyday Food, March 2011
www.marthastewart.com
TOFFEE DESSERT DIP
2 blocks cream cheese, softened
8 toffee bars (I used a bag of the crushed heath bars found in the baking section of the supermarket)
1 cup powdered sugar
1 1/2 cups brown sugar
2 teaspoons vanilla extract
Crush toffee bars into small bits.
Add all ingredients together, and mix on medium speed until blended.
Refrigerate for about an hour.
Serve with apple slices or pretzels.
Enjoy!
Recipe adapted from Northwest Arkansas Times, June, 2011
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