So how did I satisfy it?
I used what I had on hand, and again I’ve never been a fan of molasses unless it was in something. I recall as a kid, when watching my mother cook, she ran out of sugar and substituted molasses. Well, none of us liked the cookies, so we didn’t eat them; basically they weren’t sweet enough. But other times when she made ginger bread or cookies, all was right with the bread and the cookies that contained molasses, but I doubt that was the only sweet she used. Most times when recipes call for molasses, they also call for some white and/or brown sugars.
Tasting molasses alone, it resembles in flavor a mildly burnt brown licorice – if you can imagine that.
I’m one of those people who loves mayonnaise – not the old-fashioned kind like Hellman’s, though that isn’t bad, but I’m more of a Miracle Whip person, so Vegenaise was right up my aisle.
I now and then, would grab a teaspoonful right out of the jar.
So that night when I went to the fridge to see with what I would attack my fat and sugar craving, I chose vegenaise and molasses, the unsulphured kind.
HEAVEN ON A SPOON is how I described it!
Dip a flatware teaspoon into the Vegenaise jar and gather about 2 teaspoonfuls for each bite.
Place the teaspoon on a plate, then drizzle about 1 teaspoon of molasses on the tip of the teaspoon.
EAT and savor your fat and sugar presented on a flatware teaspoon on a plate filled with Vegenaise and molasses!
FAT-FREE CHEF™ 