The sequel to Breath of Earth has a cover, and it’s glorious and fiery! You can see the exclusive cover reveal for Call of Fire today over at The Mary Sue.
These Maple Walnut White Chocolate Cookies are light, crisp, and full of maple goodness.
Story prompts inspire stories. Cookbooks inspire new spins on already-great recipes. In this case, I found my inspiration in the cookbook MAPLE, which also provided the basis for my Maple Pear Galette and part of my Maple Apple Pie (aka Voltron Pie).
I loved the look of the original recipe, but right off the top, I knew I needed to make some adaptations. I don’t keep whole wheat pastry flour around. I decided to substitute with cake flour since it was also lower in gluten.
As a result, the cookies are surprisingly light and crisp. However, this also means they can overcook–and fast! Keep an eye on them as they near the end of baking time. Better to have them slightly underdone when you pull them from the oven, as they’ll finish cooking on the cookie sheet.
I also went with white chocolate rather than milk or dark chocolate. I find the mellowness of white chocolate better works with maple flavor.
Now, maple sugar can be pricy stuff at supermarkets, if you can find it at all. I buy it in bulk at Amazon. If you glance through my maple recipes, you’ll find plenty of ways to use it up!
Walnuts–and other nuts–are easy to roast in your oven. Line a rimmed pan with foil. Add the nuts in an even layer. Bake at 350-degrees for like 7 to 10 minutes, shifting them once sometime in there, until the nuts are fragrant. Let’em cool, then use them or eat them.
The combination of flavors here–maple, white chocolate, walnuts–makes these the perfect cookies for autumn.
… Except, well, if you know me, I believe in summoning up the goodness of maple all year round. Awesome things shouldn’t be confined to one season.
“Don’t know who will publish my book. Don’t know at all. No reason to let it slide though. Must keep at it. Necessary.”
Some foods are delicious but not particularly photogenic. These Pumpkin Nutella Swirl Muffins, however, have it all going on.
Chocolate and pumpkin are a fantastic pairing. Nutella works so well here, creating a shiny chocolatey cap to these bright orange muffins.
The texture of these is magnificent: cakey and fresh, with a light pumpkin taste. Plus Nutella. We can’t forget the Nutella.
Speaking of which… if your Nutella is older or you’re near the bottom of the jar, it can be lumpy and hard to spread. To fix that, put the Nutella in a microwave-safe dish and give it a zap in the microwave.
Trust me, that lumpy Nutella may still be delicious, but you want it to be soft enough to create a beautiful swirl on these muffins!
Modified from The Novice Chef.
“You cannot swim for new horizons until you have courage to lose sight of the shore.”