Works like a charm 🍀 The molasses content in your brown sugar evaporates overtime causing your sugar to become hard- no worries as the marshmallows won’t leach or dissolve- they just give up their moisture. . . . #homestead #kitchentips #homemade #canningandpreserving #baking #urbanhomestead #pantrystaple #fyp | Homestead on the Rise
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Works like a charm 🍀 The molasses content in your brown sugar evaporates overtime causing your sugar to become hard- no worries as the marshmallows won’t leach or dissolve- they just give up their moisture. . . . #homestead #kitchentips #homemade #canningandpreserving #baking #urbanhomestead #pantrystaple #fyp | Homestead on the Rise
155.6K views7 months ago
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Pumpkin Molasses Cake with Gingerbread Cream Frosting I. Ingredients For the Pumpkin Molasses Cake 2 cups (240g) all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1/2 teaspoon salt 1 cup (200g) granulated sugar 1/2 cup (100g) packed light brown sugar 1 cup (240ml) vegetable oil (or canola oil) 3 large eggs, at room temperature 1 cup (240g) pumpkin purée (not pumpkin pie filling) 1/4 cup (60ml) mol
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Pumpkin Molasses Cake with Gingerbread Cream Frosting I. Ingredients For the Pumpkin Molasses Cake 2 cups (240g) all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1/2 teaspoon salt 1 cup (200g) granulated sugar 1/2 cup (100g) packed light brown sugar 1 cup (240ml) vegetable oil (or canola oil) 3 large eggs, at room temperature 1 cup (240g) pumpkin purée (not pumpkin pie filling) 1/4 cup (60ml) mol
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