In an effort to be on top of things and not wait until the last minute to do everything in my life, I thought I should read/re-read my everyday Food Issue #80. This issue will be for my March installment of “let’s not have these little magnificent magazines sit on my bookshelf being unused”….so far I have only missed December…I was probably in a food or alcohol relaxed state (just being honest here) so that doesn’t count. Now my February was kind of a bore to me….a delicious bore but a bore none the less. This next issue however is fabuuuuulous and since I am “the craziest visual person who can’t stop thinking about a food if it looks good”….I had to make this lovely recipe from this issue. The picture alone in the magazine sent me into some sort of a girlie giggling fit. (not a pretty sight let me assure you)
No this is not the monthly installment…this is a little bonus for you guys! Also technically it was sent in by a reader and NOT a creation of Mrs Stewart or her staff therefore I am in the clear!
Can one really be in trouble for giving too many delicious recipes and/or not following her own rules of sharing from a monthly magazine???
Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1/3 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 cup unsulfured molasses (unsulfured molasses has a purer sugar-cane taste than sulfured)
4 large egg whites
1/2 cup confectioners’ sugar
Preheat oven to 350 degrees. 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 on medium-high until pale and fluffy, 4 minutes. With mixer on medium, add molasses and egg whites and beat until combined. With mixer on low, add flour mixture and beat until combined.
Transfer batter to dish and smooth 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.
Note: when I first saw the picture of these lovely little squares it almost looked like a chewy caramel (but with molasses) but in fact it is more like a moist dense cake bite dipped in powdered sugar….bottom line still amazingly delicious treat!
Printer Friendly: Chewy Molasses Squares
Peace and I make the rules,
Go check out my recipes and more on this lovely linky party: