#Blackstrap
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needlessthings.bsky.social
Please join us on 11/28 at Blackstrap Rock Hall in Gainesville, GA for the final public screening of my documentary film, Troublemaker.
We'll also have live rock n' roll from Dale Jepson and the Night Hawks & Billy Batts and the Made Men.
November 2, 2026 at 1:25 AM
raulrduran.bsky.social
6 Potential Benefits of Blackstrap Molasses share.google/QX6Sq9RjSmZr... ("Natural Health Cures are The Best Methods for Your Body Mind and Soul during Fall 💞🍁🎃!")
6 Potential Benefits of Blackstrap Molasses
Blackstrap molasses contains numerous vitamins and minerals. Here are 6 potential health benefits of blackstrap molasses.
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October 30, 2026 at 1:58 PM
northatlanticseed.bsky.social
Black Box Strain Highlight: Gnome Automatics 🌱

Kanawha Black Auto 🖤
(Blackstrap x 304)

Holiday Collector's Boxes Release 10/31!
October 26, 2026 at 10:00 PM
fitzandlivlove.bsky.social
llskitchen.com/products/chr... @b-riddles.bsky.social @edkane71.bsky.social @tenneysnyder.bsky.social
Christmas Crunch Granola
The spirit of Christmas, baked into every bite. Our Christmas Crunch is made with blackstrap molasses and our house-made gingerbread spice blend to capture the warm, cozy flavors of the season. It’s l...
llskitchen.com
November 1, 2026 at 2:38 PM
wiseoldbarnbitch.bsky.social
I make Studmuffin knock offs that are always well received. Easy to make and keep well. 3 cups all purpose flour, 9 cups of sweet feed, 3 cups of blackstrap or cooking molasses. Blend together, bake in sprayed muffin cups at 350 for 15-20 minutes.
October 30, 2026 at 11:34 AM
nosh.com
LL’s Kitchen is bringing back Christmas Crunch, a limited-edition soft-baked granola inspired by gingerbread cookies. The holiday SKU is sweetened with blackstrap molasses and honey and is available exclusively online starting at $12.99 per 8.5-oz bag. 🎄🍪
LL's Kitchen Brings the Taste of Christmas Cookies to the Granola Aisle With Limited-Edition Christmas Crunch
www.nosh.com
November 2, 2026 at 3:09 PM
chefericfeltman.bsky.social
Pumpkin Streusel Tart Ingredients Tart Shell 1¼ cups (150 g) all-purpose flour ½ cup (55 g) finely ground graham cracker crumbs ¼ cup (50 g) granulated cane sugar ½ teaspoon kosher salt 8 tablespoons (113 g) unsalted butter, softened 1 large egg yolk 1 teaspoon vanilla extract 1 to 2 tablespoons (15 to 30 mL) cold water, as needed Pumpkin Filling 1 can (15 ounces / 425 g) pure pumpkin purée ¾ cup (150 g) packed dark brown sugar 2 tablespoons (30 mL) dark unsulphured molasses 2 large eggs 1 large egg yolk 1 cup (240 mL) heavy cream 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ⅛ teaspoon ground cloves ½ teaspoon kosher salt 1 teaspoon vanilla extract Streusel Topping ¾ cup (90 g) all-purpose flour ⅓ cup (70 g) packed light brown sugar ¼ teaspoon kosher salt ½ teaspoon ground cinnamon 5 tablespoons (71 g) unsalted butter, melted and slightly cooled Preparation Prepare the Tart Shell Combine the flour, graham cracker crumbs, sugar, and salt. Work in the softened butter until evenly incorporated. Add the egg yolk and vanilla, followed by just enough cold water for the dough to hold together when pressed. Press the dough evenly across the bottom and up the straight sides of a 9-inch (23cm) cake pan with a removable bottom. Refrigerate for 30 minutes. Prick the bottom lightly with a fork. Line with parchment and pie weights. Bake at 350°F (175°C) for 15 minutes. Remove the parchment and weights and bake 5 to 7 minutes longer, until the shell is set and lightly golden. Cool slightly. Prepare the Streusel Combine the flour, brown sugar, salt, and cinnamon. Add the melted butter and toss until irregular crumbs form. Refrigerate while preparing the filling. Prepare the Filling Whisk the pumpkin, brown sugar, and molasses until smooth. Whisk in the eggs and yolk, followed by the cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Pour the filling into the partially baked shell. Bake the Tart Bake at 350°F (175°C) for 25 minutes. Scatter the cold streusel loosely over the partially set filling, leaving some pumpkin visible between the crumbs. Continue baking for 20 to 30 minutes, until the outer filling is set and the center retains only a slight movement when the pan is gently shaken. Cool completely in the pan before removing the tart ring. Refrigerate until fully set. Bring toward cool room temperature before service for the best flavor and texture. Production Notes The tart may be prepared one day ahead, refrigerated, and removed from refrigeration before service. Use pure pumpkin purée, not pumpkin pie filling. The straight-sided pan gives the tart its clean profile and supports the substantial crust. Add the streusel after the filling has begun to set so the crumbs remain on the surface rather than sinking. Cool completely before cutting. For especially clean portions, chill first and use a thin, sharp knife. Nutrition Information Approximate nutrition per serving, based on 10 servings Nutrient US Metric Serving Size 1 slice about 130 g Energy about 450 kcal about 1,880 kJ Total Fat 27 g 27 g Saturated Fat 16 g 16 g Cholesterol 125 mg 125 mg Sodium 300 mg 300 mg Total Carbohydrate 49 g 49 g Dietary Fiber 2 g 2 g Total Sugars 29 g 29 g Protein 6 g 6 g Tips & Tricks The graham crackers enhance rather than constitute the crust. Flour gives the shell enough structure to slice cleanly without the crumbling associated with a traditional graham-cracker crust. Use dark unsulphured molasses: It deepens both the color and flavor of the pumpkin without introducing the bitterness of blackstrap molasses. Don't overbake: The center should retain a slight movement when removed from the oven. The custard continues setting as it cools. Keep the streusel rustic: A mixture of fine crumbs and larger pieces gives the tart the irregular surface. Add the streusel partway through baking: This protects its crumbly texture and keeps it visually distinct from the pumpkin filling. Serve cool rather than refrigerator-cold: The spices, molasses, butter, and pumpkin become more aromatic as the tart loses its refrigerator chill. Substitutions Graham crackers: Digestive biscuits may be substituted, though the flavor will be slightly different. Dark brown sugar: Light brown sugar may be used; the finished filling will be somewhat lighter in color and flavor. Dark molasses: Regular unsulphured molasses may be substituted. Avoid blackstrap. Heavy cream: Half-and-half may be used for a slightly lighter, softer filling. Freshly grated nutmeg: Ground nutmeg may be substituted using the same amount. Ground cloves: Allspice may be substituted for a softer spice profile. Vanilla extract: Vanilla bean paste may be substituted measure for measure.
November 4, 2026 at 2:14 PM
lafileuse.bsky.social
Blackstrap molasses is very dark and bitter. I’d eat treacle off a spoon, but not the blackstrap. That said, it’s great in gingerbread. I think you can get it in some whole food shops.
October 24, 2026 at 6:00 AM
bonniscotch.blacksky.app
I’m 3 weeks into using blackstrap molasses as my primary iron source and i no longer use my lunch breaks to take naps 🥰
October 23, 2026 at 10:37 PM
livesarah.bsky.social
My husband once tried to make an American gingerbread recipe with blackstrap molasses… our treacle is what they call ‘molasses’. It was not good.

I had warned him that he shouldn’t use an American recipe, he poo-poohed my warning and wouldn’t let me check the recipe 😂🤦‍♀️
October 24, 2026 at 2:22 AM
fluffyagenda.bsky.social
I always felt that way. Used to do 4-5 weeks in between feedings. I did 3 weeks once and burned everything.

Do you water with organic blackstrap molasses once a week?
October 24, 2026 at 1:51 PM
wingofbenu.bsky.social
several in fact! First Molasses. Second Molasses. Blackstrap Molasses..
October 19, 2026 at 6:29 PM
chefericfeltman.bsky.social
Molasses Chocolate Chip Cookies Yield: About 30 large cookies Ingredients Cookie Dough 3¼ cups (390 g) all-purpose flour 1 tsp (5 g) baking soda ¾ tsp (4.5 g) fine sea salt ¾ cup (170 g) unsalted butter, softened but still cool ⅓ cup plus 1 tbsp (85 g) lard, softened 1½ cups (300 g) granulated cane sugar ¼ cup (85 g) unsulphured molasses, preferably mild or original, not blackstrap 2 large eggs, room temperature 1 tbsp (15 mL) pure vanilla extract 12 oz (340 g) semisweet chocolate chips or roughly chopped semisweet chocolate Method Prepare the Dough Whisk together flour, baking soda, and salt. Set aside. Combine butter and lard in the bowl of a mixer. Beat just until smooth and evenly combined, about 1 minute. Add cane sugar and beat at medium speed 2–3 minutes, until creamy and slightly aerated. Do not whip until extremely fluffy. Add molasses and beat until completely incorporated. Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix briefly. Add the dry ingredients at low speed and mix only until most of the flour disappears. Fold in chocolate chips by hand, making certain the chocolate is evenly distributed. Cover the dough tightly and refrigerate at least 4 hours, preferably 12–24 hours. Portion the Cookies Line heavy sheet pans with parchment paper. Portion dough into approximately 2 oz (55 g) pieces. Roll each portion only loosely into a ball. Do not compress the dough tightly. Arrange cookies at least 3 in (7.5 cm) apart. Return the portioned dough to the refrigerator for 15–20 minutes while the oven heats. Bake Heat oven to 375°F (190°C). Bake one sheet at a time on the center rack for 11–14 minutes. Look for deeply golden edges, a lightly browned surface, and a center that appears set around the chocolate but remains slightly underdone beneath the crust. Remove the pan from the oven and leave the cookies completely undisturbed for 5 minutes. Transfer to a wire rack and cool. For the intended sticky-chewy texture, allow the cookies to cool completely before judging them. The edges become crisp as they cool while the molasses-heavy interior tightens into a dense, tenacious chew. Production Notes Sugar structure: Granulated cane sugar promotes spreading and crisp edges. Unsulphured molasses supplies the hygroscopic sugars responsible for the darker flavor and persistent chew without resorting to commercial brown sugar. Molasses choice: Do not use blackstrap. The stronger bitterness and lower sweetness work against the caramel-like profile intended here. Fat balance: Butter contributes flavor and browning. Lard limits the amount of water introduced by the fat and creates a shorter, crisper exterior. Creaming control: Excessive aeration produces a cakier interior. Cream the fats and sugar sufficiently to combine and slightly aerate them, then stop. Cold fermentation: A long refrigerator rest hydrates the flour, firms the fats, and allows the vanilla and molasses flavors to settle into the dough. Chocolate: Semisweet chocolate is preferable to milk chocolate here. The dough already carries substantial sweetness. Final texture: The objective is not a conventionally soft chocolate chip cookie. The perimeter should clearly snap before giving way to a dense center with an almost stick-to-your-teeth chew. Baking control: Pulling the cookies while the centers are still slightly soft is critical. Baking until the entire cookie appears crisp will sacrifice the chewy center. Nutritional Information Approximate per 1 large cookie, based on a 30-cookie batch. Nutrient US (American) EU (European) Calories 222 kcal 928 kJ Total Fat 11 g 11 g Saturated Fat 6 g 6 g Sodium 45 mg 45 mg Carbohydrates 29 g 29 g Sugars 19 g 19 g Protein 2.6 g 2.6 g Tips & Tricks Weigh the dough: A 55 g portion gives a substantial cookie with enough mass to maintain a chewy center while the outside crisps. Use cool butter: Butter that is greasy or partially melted encourages excessive spreading. Do not skip the rest: The refrigerated maturation is particularly worthwhile with molasses. Four hours works; overnight is better. Use light-colored pans: Very dark sheet pans can overbrown the bottoms before the centers reach the intended texture. Watch the edge, not the clock: Remove the cookies when the perimeter is properly browned and the middle still appears marginally softer. For stronger chew: Store completely cooled cookies overnight in an airtight container. Moisture redistributes through the crumb and emphasizes the dense, sticky center. For restored crispness: If stored cookies lose too much exterior crispness, heat briefly in a low oven and cool before serving. Substitutions Lard: Refined coconut oil can substitute in equal weight, although the finished cookie will have a somewhat different snap and flavor. Semisweet chocolate: Bittersweet chocolate can be used for a darker, less sweet cookie. Chocolate chips: A mixture of chopped chocolate and chips creates irregular melted pockets while retaining recognizable pieces. Vanilla: Vanilla bean paste can replace extract in equal measure. Cane sugar: Ordinary white granulated beet sugar will function, but cane sugar is preferable. Molasses: Mild or original unsulphured molasses is ideal. Robust unsulphured molasses can be used for a darker flavor, but blackstrap should not be substituted.
October 23, 2026 at 1:53 PM
brucearthursaz.bsky.social
Blackstrap molasses mine.
October 18, 2026 at 10:39 PM
fainefictive.bsky.social
I’m from Newfoundland, molasses is in like everyone’s cupboard lol. Don’t get “blackstrap” molasses. It’s gross.
October 18, 2026 at 2:35 PM
sol-cantus.myatproto.social
Ceqara:

The Cairi'nat Travel Guide

On the outskirts of Cairi'nat, just at the edge of the Advenir and Cowrie districts, sits Mo'lassis Blackstrap Bar. Unlike most bars in the city, the entrance is a maze that tests who's safe to get in through the Wagsigi Scale.
October 19, 2026 at 6:38 AM
mntryjoseph61.bsky.social
🌱
Carrot Gingerbread Muffins [Vegan]
These Carrot Gingerbread Muffins achieve their moist, spiced texture and rich color using blackstrap molasses and a clever chia egg binder.
www.onegreenplanet.org
October 12, 2026 at 12:12 AM
milkbreadtoast.bsky.social
also used it to make a yummy salted caramel latte...!! (left some in the blender and cleaned it out w soymilk & ice + added a dollop of blackstrap molasses) #fooddiary
October 9, 2026 at 7:31 AM
nomi58.bsky.social
to maximize nutrition I plan to eat the same thing every morning (overnight oats with half a chopped apple, nut butter, 5 spices, and blackstrap molases) and then maybe add a citrus fruit for iron absorption. eat plain cheerios with soy milk and a citrus fruit alternatively
October 3, 2026 at 2:54 AM
nbbluesky.bsky.social
#6 Blackstrap Trail Race
Sun, Oct 4 at 12:00 AM
Dundurn, SK
Sports
https://findarace.com/ca/running/trail-runs
#SaintJohn #SportsEvents
September 30, 2026 at 1:21 PM
sazeracla.bsky.social
#Cocktail Hour. Diesel & Dirt, by our old friend Cale Green, when he was at Seattle’s Tavern Law and Needle & Thread.

2 Cruzan Blackstrap rum
.5 Fernet Branca (subbed Fernet Francisco, as it’s close)
.5 Demerara syrup (cut to .25)
.25 Cynar
.25 lime juice

Stir & strain.

Wow.

#Cheers 🍸
Two jet black cocktails in etched Nick & Nora glasses on our bar top. 
September 30, 2026 at 4:42 AM
didge.bsky.social
I'd only be good eatin' if my body were thick and sweet as blackstrap molass— uh oh!!
September 26, 2026 at 11:57 AM
thescribbledhollow.bsky.social
We have just a few Dungeon Crawler Carl books…. Just a few. Also, Saturday is talk like a pirate day!!! Captain Blackstrap herself is going to be in attendance in the evening!
September 18, 2026 at 5:50 AM
docdxhealth.bsky.social
🍯 Blackstrap molasses is more than a sweetener. It contains iron and also provides calcium, magnesium, and potassium.

Discover the nutritional value of everyday foods and enjoy a balanced variety of nutrient-rich choices.

Would you try it on oatmeal or toast? 👇

#NutritionSpotlight #HealthyE
September 16, 2026 at 4:01 PM
twohandmath.bsky.social
I appreciate the Times' note of "not blackstrap"
September 15, 2026 at 1:51 AM