Molasses Crumb Cakelets

Molasses Crumb Cakelets - Part of Alpha Bakers bake-along. It's an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum. Read more at foodgeekette.com

Summary – short, easily procured ingredient list makes tiny and tasty dairy and egg-free cakes. These would be perfect as part of your Thanksgiving appetizer platter.

Cakelets

For my inagural post, and as a new member of Alpha Bakers, I made Molasses Crumb Cakelets.

I actually made the Fourth of July Cheesecake last week! But couldn’t get the post together in time.

Anyway, I will say that these were way easier than the cheesecake.

I don’t have too many pictures because my phone decided to add a bit of a haze, but you will see some of what I ended up with.

First thing, the ingredient list is short, sweet and easy. The only thing I had to make a trip for was the bottle of molasses.

The other “special” item was the mini-muffin tin. And scoops. I love using scoops for portion control on these kind of things.

These came together really easy. Make some crumbs with the flour, sugar salt and oil. Take some out. Add the rest of the ingredients and mix. Scoop out, top with crumbs, bake. Super easy.

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Yeah my camera was un-cooperative here. And the baking Pam was a little hyperactive! But they came out pretty good.

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Aren’t they cute? They had a little crust but I liked the texture. 2 bites and gone. Yum!

OK, I also was an idiot did an experiment and baked some like cupcakes in paper. They looked good but when I peeled the paper off, it stuck. Don’t do it.

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If I made these again, I would wait til the fall or winter. They weren’t the best thing for mid-July. Of course if you are in the southern hemisphere, and it’s winter, these would be perfect! And I might substitute some honey for molasses and possibly add some cinnamon or other warm spices. These would be pretty good with some goat cheese or mild white cheese, as an appetizer for Thanksgiving. I think I may do that!

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I am really looking forward to next week’ project, Kourambiethes.


 

This post is part of the Alpha Bakers bake along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.

Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.

12 comments

  1. Your cakelets look wonderful. I agree with some of your ideas about the goat cheese and spices. Lots of possibilities for these and in a cooler time, as you say. Welcome to Rose’s Alpha Bakers – you will have fun, and. if you are like I am, will learn a lot.

  2. Hi Aimee and welcome to the Alpha Bakers! Your cakelets came out really well by the look of it. Even the cupcakes – no one minds nibbling the cake off the paper 🙂 Great post.

  3. welcome to the group! i also think these are more suited to the fall/winter months. post about your cheesecake anyway! that one was so fancy pantsy it deserves being blogged about.

  4. Welcome Aimee! Glad to have you on board! I had to laugh when you said “don’t do it” for the cupcake papers. I would definitely have tried that next time so absolutely won’t now. I hadn’t even thought about these for Thanksgiving but they would be perfect, especially because we have dairy allergies in the family.

  5. Hello Aimee and welcome to the Alpha Bakers. I think you’ll find we are all a rather lively bunch. Yeah, you’re right. These cakes would have been better in the winter, but I’m happy you enjoyed them. Yours look delicious and thanks for the tip about the muffin cups. It crossed my mind too, but I was too lazy to dig them out. If you have a moment to come see my post, you’ll find it at http://www.thefinercookie.com/roses-alpha-bakers.

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