Whether it’s a towering layer cake, a cozy loaf, or just a sweet vehicle for frosting, cake is one of the best ways to celebrate someone special. And this Father’s Day—June 16—we’re celebrating all the dads, grandfathers, uncles, and mentors who’ve made life sweeter.

Maybe your dad was the one who taught you how to flip pancakes on Sunday mornings or the guy who told you ghost stories on camping trips. Maybe he’s the one who texts silly jokes just to brighten your day. Or perhaps you’re honoring a father figure who always showed up, even when you didn’t expect it.

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My dad isn't much of a breakfast person. Like me, he lives to eat, but that takes shape mainly as a lunch, dinner, and snack pursuit. I've never known him to go crazy over a fried egg sandwich, or to make pancakes of his own accord. Most days, he has toast, either slathered with peanut butter while still warm, or with gently crushed avocado, olive oil, and salt.

So Father's Day brunch is really for the rest of the family (and for the dogs, who each year anew act like they've never seen a muffin scrap before). My dad will attend, of course, but menu planning is dictated by the tastes of my sisters and mother. Enter the cinnamon rolls and the cream cheese frosting. And the custardy, soft-scrambled eggs. Oh, and the biscuits.

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You’re a few steps into these community-favorite bran muffins when you realize: Uh-oh, no molasses in sight. The recipe only calls for three tablespoons—so can you swap it out? Good news: Yes, you definitely can. Whether you’re baking cookies, mixing BBQ sauce, or whipping up gingerbread, there’s a molasses substitute for you. Below, we’re diving into what molasses actually is, how it behaves in recipes, and the best molasses alternatives to use in a pinch (including two more options for subbing barley malt and date syrup, per your comments!).

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What is molasses, anyway?

Simply put, molasses is a byproduct of sugar processing, whether that’s sugar cane or sugar beets. When sugar is refined, “the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted,” according to The New Food Lover’s Companion. “The remaining brownish-black liquid is molasses.” Got it!

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Good morning! Memorial Day weekend is officially here, which always feels like a natural reset—whether you’re counting down the last days of school (with excitement, stress, or both) or just waiting for consistently warm weather.

Last week, Paul answered all your BBQ questions and made a strong case for ribs, which I second. There’s still time to make Emma Laperruque’s baby backs with dry rub, or if you’re cooking for a smaller crowd, her shrimp pasta is a no-brainer. For dessert, I’ve got my eye on EmilyC’s berries with rosé, this olive oil chocolate mousse, or a stunning raspberry pistachio pavlova.

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