maple

Bready or Not Original: Glazed Maple Blondies

Posted by on Jul 25, 2018 in Blog, blondies, Bready or Not, maple | 0 comments

This is a repost of an old favorite recipe: Glazed Maple Blondies.

Bready or Not Original: Glazed Maple Blondies

Last fall when I prepared my Sweet Maple Cookbook, I remade and rewrote my original recipe. This wasn’t just to check the wording in the recipe, but to double check a major modification: using Golden Oreos.

Bready or Not Original: Glazed Maple Blondies

That’s because some of us, in blighted wastelands (aka Arizona), don’t have a wide variety of maple products available year-round. Maple cream sandwich cookies are a brief Christmastime dream. Golden Oreos, however, are available year-round just about everywhere.

Bready or Not Original: Glazed Maple Blondies

I found just the right balance of Golden Oreos and additional maple flavor to compensate for the lack of maple cookies. I tell you, my job is so strenuous at times.

Bready or Not Original: Glazed Maple Blondies

My husband’s co-workers test and comment on most of my sweet recipes, and for them, this is an all-time favorite. Bake it up yourself, and see why!

Bready or Not Original: Glazed Maple Blondies

Also, be sure to grab the Sweet Maple Cookbook over on Amazon! It includes this maple recipe and so much more.

Bready or Not Sweet Maple Cookbook

Bready or Not Original: Glazed Maple Blondies

Bready or Not Original: Glazed Maple Blondies

A Bready or Not Original! The chewy cookie base contains lovely crunchiness from cookie chunks and white chocolate chips, while the cinnamon glaze brings sweetness and spice. If maple cream cookies are not available, substitute a full package of Golden Oreos and an extra 1/2 teaspoon maple flavor.

  • Blondies:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 box maple cream cookies
  • 10 Tablespoons butter, melted
  • 1 cup brown sugar, packed
  • 1/2 cup pure maple syrup
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup white chocolate chips
  • Glaze:
  • 2 cups powdered sugar, sifted
  • 1 teaspoon cinnamon
  • 2 Tablespoons butter, melted
  • 3/4 teaspoon maple flavor
  • 2+ Tablespoon milk (almond milk works)

Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees. Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.

In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the white chocolate chips and cookie pieces.

Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the blondie layer cool completely. Place in fridge to speed the process along, if necessary.

Combine glaze ingredients in bowl. Add enough milk to make the icing spreadable, not runny. Immediately dollop over blondies and smooth out. Quickly sprinkle on the reserved crumbs. Use fingers to gently press in.

Place pan in fridge to set for hour or two. Use the foil to lift the blondies onto a cutting board for easy slicing. Store refrigerated in a sealed container, between wax paper layers.

OM NOM NOM!

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Bready or Not: Maple Pound Cake

Posted by on May 23, 2018 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off on Bready or Not: Maple Pound Cake

This bundt cake tastes just like a fluffy pancake with maple syrup. I am dead serious.

Bready or Not: Maple Pound Cake

On this date, my 18th anniversary, I celebrate by sharing this amazing not-a-pancake-but-tastes-like-pancake cake. It’ll blow your mind.

Bready or Not: Maple Pound Cake

The original recipe was from King Arthur Flour, but I turned it into a poke cake because I didn’t want all the glaze on the outside. I wanted to infuse it. I wanted the dough to marinate in glorious maple.

Bready or Not: Maple Pound Cake

If you love maple, this is your new favorite pound cake.

Bready or Not: Maple Pound Cake

This would be great for breakfast if you need to feed a crowd. Bake this up the day before, and slice this up in the morning. No fussing over individual pancakes! Just eat more cake!

Bready or Not: Maple Pound Cake

Plus, no worries about leftovers. Bundt cakes like this are awesome because you can cut them into slices, freeze them up waxed paper, then transfer them to a freezer bag or container. Thaw them to eat, or zap them in the microwave straight from the freezer.

Bready or Not: Maple Pound Cake

In case it didn’t come across, you should know that this cake is awesome. You should make it.

Modified from King Arthur Flour.

Bready or Not: Maple Pound Cake

Bready or Not: Maple Pound Cake

This easy-to-make bundt cake tastes just like pancakes slathered in maple syrup! It’s perfect for breakfast or dessert. Bake it the day before, and conveniently feed a crowd for breakfast.

  • Cake
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2/3 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup real maple syrup
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple flavor
  • Glaze
  • 2 Tablespoons unsalted butter
  • 1/4 cup real maple syrup
  • 1/4 cup water

Preheat oven at 350-degrees. Grease a 9-or-10-cup bundt pan.

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.

In a big mixing bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, scraping sides of bowl in between. Pour in the maple syrup.

Mix in half the flour mixture. Then stir in the sour cream, vanilla, and maple flavor. Add the rest of the flour mix, until everything is just combined.

Pour into the prepared pan. Bake for 45 to 50 minutes, until a cake tester inserted into the middle comes out clean. Let cool on rack for 10 minutes, then invert the cake onto the rack. Don't wash the pan! Set it aside for now.

After an hour and a half--or longer--begin making the glaze. In a medium saucepan, combine all three glaze ingredients. Bring it a rapid boil, then reduce to a simmer for 5 to 8 minutes, until it thickens to a syrupy consistency. Remove pan from heat.

Carefully invert the cooled cake into the pan again. Use a chopstick or skewer to stab all over the cake. Slowly spoon or pour about half the glaze into the holes and edges. Let it rest a few minutes. Invert the cake again onto the cake pan base or a storage plate. Again, stab the top of the cake to create holes, then spoon the rest of the glaze on. Can also use a basting brush to cover the exterior of the cake and sweep up any drippings.

Store cake covered at room temperature. Slices can also be frozen.

OM NOM NOM!

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Bready or Not: Maple-Glazed Cinnamon Chip Bars

Posted by on May 16, 2018 in Blog, blondies, Bready or Not, cookies, maple | Comments Off on Bready or Not: Maple-Glazed Cinnamon Chip Bars

Most of the sweet treats I make go with my husband to his work. These Maple-Glazed Cinnamon Chip Bars left everyone there dazzled and amazed.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I confess, they turned out even better than I anticipated, too, though I knew from the start they combine many of my favorite things: soft and chewy blondie bars, cinnamon chips, more cinnamon and sugar on top, and a touch of maple glaze.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I actually debated whether or not the glaze was necessary. Would it be too sweet?

Bready or Not: Maple-Glazed Cinnamon Chip Bars

I soon found out that no, the glaze was not too sweet. It adds just a little extra oomph to complement the existing sweetness in the bars.

The bars travel keep and travel well, too. I kept them chilled in the fridge–I live near Phoenix, after all, my kitchen tends to be warm year-round–in sealed containers, with waxed paper between stacked layers. We found the bars were amazing after three days, but it’s kind of a miracle they lasted even that long.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

These things are GOOD. Really good. Even by Bready or Not standards.

Modified from Taste of Home 13×9 Holiday Special Issue, 2015.

Bready or Not: Maple-Glazed Cinnamon Chip Bars

Bready or Not: Maple-Glazed Cinnamon Chip Bars

These stunning bars are a cinnamon-lovers dream, sweet but not too sweet. This is an easy dessert that will stun people.

  • Bars
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cinnamon baking chips
  • Topping
  • 1 Tablespoon white sugar
  • 1 teaspoon cinnamon
  • Glaze
  • 1/2 cup confectioners' sugar
  • 3 Tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Preheat oven at 350-degrees. Line a 13x9 baking pan with aluminum foil and apply nonstick spray.

In a large bowl, cream together butter and brown sugar, followed by the eggs and vanilla.

In a separate bowl, sift together flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture. Fold in the cinnamon chips.

Spread batter in the pan. Combine the topping ingredients and sprinkle them all across the top of the batter.

Bake for 20 to 25 minutes, until golden brown and the middle passes the toothpick test. Cool completely in pan on a wire rack.

To make the glaze, combine all three ingredients in a small bowl until smooth in texture. Drizzle over top of bars and let set for fifteen minutes.

Use foil to lift contents onto cutting board. Slice into bars. Store in an airtight container between layers of wax paper, either at room temperature or refrigerated.

OM NOM NOM!

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Bready or Not: Maple Krispy Cookies [uses cake mix]

Posted by on Mar 7, 2018 in Blog, Bready or Not, cake mix, cookies, maple | Comments Off on Bready or Not: Maple Krispy Cookies [uses cake mix]

If you need a cookie recipe that comes together in five minutes, this recipe for Maple Krispy Cookies is perfect!

Bready or Not: Maple Krispy Cookies

I love to highlight cake mix recipes every so often for a couple reasons. First of all, doctored cake mix can produce really tasty desserts. Second, it’s an ingredient that is cheap and accessible to people on a tight budget.

Bready or Not: Maple Krispy Cookies

Third, it can be used as a fantastic shortcut in recipes like this, where everything comes together in a matter of minutes.

Bready or Not: Maple Krispy Cookies

I used a French Vanilla Betty Crocker box for these, but any kind of white or vanilla mix should do. You want a good base to infuse with maple flavor.

Bready or Not: Maple Krispy Cookies

My husband described these cookies as “maple krispies in cookie form.” (I do have a maple krispies recipe. It’s also included in my Sweet Maple cookbook.)

Bready or Not: Maple Krispy Cookies

These cookies end up with a lovely, fresh maple flavor which does a good job of masking the undeniably chemical taste of cake mix. Plus, the cereal pieces give each cookie a lovely, light crunchiness.

Bready or Not: Maple Krispy Cookies

 

Bready or Not: Maple Krispy Cookies [uses cake mix]

Bready or Not: Maple Krispy Cookies

These cookies use doctored cake mix and crisp puffed rice cereal to bake up convenient, delicious cookies.

  • 1 (18 ounce or so) box white or vanilla cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 2 teaspoons maple flavor
  • 1 teaspoon vanilla extract
  • 1 1/4 cup puffed rice cereal (like Rice Krispies)

Preheat oven at 350-degrees.

In a large bowl, stir together the cake mix, butter, egg, maple flavor, and vanilla extract. When those are just combined, carefully stir in the cereal, trying not to crush it.

Use a teaspoon scoop or spoon to dole out dough onto a cookie sheet. Bake for 10 to 12 minutes; also to set on sheet for about 10 minutes, then move cookies to a rack to finish cooling. Store in a sealed container.

OM NOM NOM!

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Bready or Not: No-Bake Maple Pecan Pie

Posted by on Nov 8, 2017 in Blog, Bready or Not, maple, no-bake dessert, pie | 2 comments

I am never baking a pecan pie again. This will be my go-to recipe forever more: No-Bake Maple Pecan Pie.

Bready or Not: No-Bake Maple Pecan Pie

Depending on how fast your stovetop heats up, you may have your pie assembled in 15 to 20 minutes without ever having to heat up the oven.

Bready or Not: No-Bake Maple Pecan Pie

No worries about making a crust or pre-baking a crust or any of that. Every time I’ve made this, I’ve used a graham cracker crust from Wal-mart. You could make a from-scratch graham crust if you want, but I’m all about making this pie as quickly and conveniently as possible.

The way the filling solidifies once chilled is kind of amazing. It’s easy to cut but stays intact, with the exception of some graham cracker crumbles. My husband was able to cut slices and wrap them in plastic wrap to take with his lunch to work, then eat the pieces right out of hand. No need for a fork.

Bready or Not: No-Bake Maple Pecan Pie

This is the perfect holiday pie, to my way of thinking. It dirties almost no dishes. It doesn’t use the oven. It keeps perfectly well, tucked in the fridge.

Oh yeah, and it’s DELICIOUS. Sweet, slightly-crunchy, and decadent, just as a pecan pie should be.

Bready or Not: No-Bake Maple Pecan Pie

Modified from Southern Plate.

Bready or Not: No-Bake Maple Pecan Pie

Bready or Not: No-Bake Maple Pecan Pie

This recipe makes a no-hassle pecan pie with only 15 to 20 minutes of stovetop time, plus a few hours for the pie to chill. Use a store-bought graham cracker crust, and it’s all the more convenient. This is the perfect holiday pie–it’s fast to make, and absolutely delicious. Modified from Southern Plate.

  • 3/4 cup light or dark brown sugar, packed
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 3 Tablespoons milk, cream, or half & half
  • 1 teaspoon vanilla extract
  • 2 1/2 cups whole pecans
  • 9-inch graham cracker crust, homemade or store-bought

Place the brown sugar, butter, maple syrup, and honey in a medium-sized pot. Set the heat to medium high and stir constantly as it comes to a boil.

Once it's boiling, add the pecans and milk/cream. Reduce to a low boil and keep it there for 10 to 12 minutes, stirring often. Remove from heat and add vanilla extract.

Pour everything into the graham cracker crust. Let cool on counter to set. Cover and place in fridge to completely chill for several hours before cutting.

Keep pie stored in fridge. Pie keeps well for at least a week.

OM NOM NOM!

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Bready or Not: Maple Walnut White Chocolate Biscotti

Posted by on Jul 19, 2017 in Blog, Bready or Not, breakfast, chocolate, cookies, maple | Comments Off on Bready or Not: Maple Walnut White Chocolate Biscotti

Back in May, I posted my Snickerdoodle Biscotti recipe. This is the next installment: Maple-Walnut White Chocolate Biscotti, modified from a King Arthur Flour recipe.

Bready or Not: Maple Walnut White Chocolate Biscotti

I first made this following the original version pretty closely. I received feedback that it was good, but it was also way too nutty.

Bready or Not: Maple-Walnut White Chocolate Biscotti

Clearly, I needed to rewrite the recipe and make it work. I decided to halve the walnuts, and replace that half with white chocolate chips. This time, I received feedback that they were the most awesome biscotti ever.

Bready or Not: Maple-Walnut White Chocolate Biscotti

In a single bite, it’s easy to see why. The maple flavor is great, the walnuts add a wonderful crunch within the already-crunchy dough, and the white chocolate adds sublime sweetness to bring everything together.

Bready or Not: Maple-Walnut White Chocolate Biscotti

Since these are biscotti, they will keep well, sealed, for weeks. That makes these great for mailing (though perhaps not in the middle of summer, as there is some chocolate in these) or presenting as gifts.

Bready or Not: Maple-Walnut White Chocolate Biscotti

As I noted before, homemade biscotti cannot be compared to the store versions, which could be used as billy clubs to defend households against burglars. Homemade biscotti are crunchy but still chewy… and, of course, taste best if dipped into coffee or tea.

Bready or Not: Maple Walnut White Chocolate Biscotti

Bready or Not: Maple Walnut White Chocolate Biscotti

These twice-baked cookies bring together maple, walnuts, and white chocolate in glorious cookie-stick form. Eat these dipped into your hot beverage of choice. Biscotti will keep well for weeks. Adapted from a King Arthur Flour recipe.

  • 1 cup walnuts, coarsely chopped
  • 2 large eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup maple syrup
  • 3/4 teaspoon maple flavor
  • 1/3 cup butter, melted
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 Tablespoon maple sugar or turbinado sugar for topping, optional

Preheat oven at 350-degrees. Line a baking sheet with parchment. Toast the walnuts for about 8 minutes, until they're light golden brown and smell toasty. Set them aside in a bowl to cool, but keep the parchment on the pan.

In a large bowl, beat together the eggs, sugars, maple syrup, and maple flavor. Add the melted butter, and beat until smooth.

Mix in the flour, baking powder, and salt. Add the walnuts next, followed by the white chocolate chips.

Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.

Sprinkle maple sugar or turbinado sugar over the tops of both logs.

Bake about 30 minutes, until the biscotti is lightly browned with small cracks forming across the top. Remove the baking sheet, but be sure to leave the oven on.

Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.

Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 20 to 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.

Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.

OM NOM NOM!

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