Old-Fashioned Molasses Cookies: A Sweet Taste of Tradition

Every family has those recipes that feel like a time machine—one bite, and suddenly you’re back in your grandmother’s kitchen. For me, that’s molasses cookies. I can still remember the smell filling the house around the holidays, the warm spices drifting from the oven, and the sugar-coated tops glistening like fresh snow. These cookies weren’t just dessert; they were tradition.

The History of Molasses Cookies

Molasses cookies have a long and fascinating history. They trace their roots back to Europe, where spiced biscuits were popular as early as the Middle Ages. When colonists came to America, they brought these recipes with them—but they quickly adapted them using local ingredients. Molasses, a byproduct of sugar refining, was cheap, plentiful, and added a deep, rich sweetness that paired perfectly with cinnamon, cloves, and ginger.

By the 1700s, molasses had become a staple in colonial American kitchens, used in everything from baked beans to gingerbread. These spiced molasses cookies became a family favorite, especially in New England and the Midwest, where settlers baked them as affordable treats during long winters. Over time, they grew into a holiday classic—something warm, fragrant, and just sweet enough to remind families of home, no matter how far they’d traveled.

Soft & Fluffy Burger Buns – Quick 1-Hour Recipe That Stays Fresh (Plus Grandma’s Cinnamon Roll Twist)

🥖 The Best Quick & Easy Burger Buns You’ll Ever Make (and They Stay Soft!)

Learn how to make soft, fluffy burger buns in under an hour — and turn the same dough into old-fashioned cinnamon rolls just like Grandma used to make. Perfectly tender, buttery, and ready in one hour!

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🧠 Why This Recipe Works

We’ve all been there: golden buns straight from the oven that look perfect — but by the time they cool, they’re drier than a July hayfield.

Bread dryness usually comes down to three culprits: too little fat, too much heat, and cooling uncovered.

This recipe fixes all three. By adding a touch more butter, a spoonful of honey (nature’s moisture magnet), and a quick Japanese tangzhong paste, you get buns that stay soft, fluffy, and downright irresistible — even the next day.

And just like my grandmother, we’ll show you how the same dough can double as a base for the most comforting cinnamon rolls you’ve ever made.

Homemade Marinara Sauce for Canning: Rao’s Flavor Without the Price Tag

When I first discovered Rao’s marinara sauce, I felt like I had found liquid gold in a jar—clean tomato flavor, silky texture, and just the right balance of garlic and olive oil. But over time, I noticed two things: the price kept climbing, and the flavor seemed less magical than it once was. At nearly $8–$10 per jar, it’s a treat, not a pantry staple. That’s when I decided to make my own version—something big-batch, can-worthy, and just as bright and rich as the original.

This is my homemade Rao’s-inspired marinara sauce, scaled up for canning day so you can keep it on your shelf all year long.

The Only Salsa Recipe You’ll Ever Need - It's Fire-Roasted Salsa

After trying hundreds of salsa recipes, it feels like striking gold when you finally find one that just works every single time. This fire-roasted salsa is fresh, bold, and packed with flavor—the kind of salsa you’ll want to make in big batches because it disappears quickly at every party.

But before we dive into the recipe, let’s take a step back and look at where salsa came from, how it’s evolved, and the many ways you can enjoy it today.

The Old Fashioned: A Classic Cocktail With a 'Grand' Twist

There’s something timeless about an Old Fashioned. It’s simple, bold, and sophisticated—the kind of cocktail that never goes out of style. For me, it’s my go-to drink. Whenever I visit a new restaurant or cocktail bar, I can’t resist trying their version of the legendary Old Fashioned.

On a trip to Canada, I stumbled upon what would become one of the best Old Fashioneds I’ve ever had. It wasn’t overly complicated, but it struck the perfect balance of whiskey warmth, citrus brightness, and bittersweet depth. That drink became the blueprint for how I make mine at home today.

Spaghetti Squash: Beyond the “Noodle Replacement”

When I first heard of spaghetti squash, I’ll admit—I was a little intimidated. Squash in general always felt like something tricky to cook, something reserved for serious home cooks or adventurous gardeners. Then I discovered the humble truth: spaghetti squash is one of the easiest vegetables you can roast, and it’s incredibly versatile.

Most people know it as a popular low-carb pasta replacement—you roast it, scrape the strands, and voilà, vegetable “noodles.” But spaghetti squash is much more than that. With a little olive oil, salt, and pepper, it can shine on its own as a side dish, be tossed with butter and herbs, or used as a base for hearty sauces, curries, or even breakfast scrambles.

If you’ve ever been hesitant to try it, this basic recipe is the perfect starting point. Once you make it once, you’ll find yourself coming back again and again.

A Tribute to Gumbo: History, Heritage, and a Family Favorite

When my wife and I took a weekend trip to New Orleans, we thought we were signing up for just another cooking class in the French Quarter. Instead, what we found was a dish that has since become a staple in our home—and a deeper appreciation for the history simmering in every pot of Gumbo.

That class changed how I thought about cooking. The instructor didn’t just hand us a recipe; they taught us that good gumbo is a layering of flavors. Each ingredient is built slowly, allowed to cook down until it adds depth and richness. It’s not a meal you rush. The most important—and sometimes most intimidating—step? Cooking the roux. You stir and stir until the flour and fat transform into the color of peanut butter. Any darker and you risk burning it; any lighter and you miss out on gumbo’s signature flavor base.

Ever since, I’ve been making gumbo once a month for my family. Sometimes it’s a classic chicken-and-sausage gumbo, and other times I use the Thanksgiving turkey carcass to create an “after-holiday” gumbo that feels like a second feast. No matter the variation, it always carries a taste of New Orleans with it.