maple

Bready or Not: Maple Nut Pie Bars

Posted by on May 29, 2019 in Blog, blondies, Bready or Not, cookies, maple, pie | Comments Off on Bready or Not: Maple Nut Pie Bars

Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.

Bready or Not: Maple Nut Pie Bars

These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.

Bready or Not: Maple Nut Pie Bars

That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.

Bready or Not: Maple Nut Pie Bars

Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.

Bready or Not: Maple Nut Pie Bars

Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!

Bready or Not: Maple Nut Pie Bars

Modified from Brownies & Bars Magazine.

 

Bready or Not: Maple Nut Pie Bars

These Maple Nut Pie Bars are similar to pecan pie, but in handy bar form. They consist of a shortbread crust topped with crunchy, sweet nuts. Perfect for the holidays and year-round.
Course: Dessert, Snack
Keyword: bars, maple, pie
Author: Beth Cato

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter room temperature
  • 3 eggs room temperature
  • 1 1/4 cups mixed nuts chopped
  • 3/4 cup brown sugar packed
  • 3/4 cup pure maple syrup
  • 3 Tablespoons unsalted butter melted
  • 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
  • In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
  • As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
  • Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
  • Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
  • OM NOM NOM!
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Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Posted by on Jan 16, 2019 in Blog, Bready or Not, cookies, maple | Comments Off on Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

We made it three weeks into 2019 before we hit a maple recipe. Glazed Maple Pecan Shortbread Cookies, to be exact.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

This is a recipe that involved heavy experimentation for me. The base recipe made maple logs, which were then dipped in chocolate. I found the log-making process awkward. I didn’t want milk chocolate paired with maple, either.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Therefore, I tweaked and twisted things around, and the end result was a cookie that reminds me a lot of Pecan Sandies from the grocery store, just with a necessary oomph of maple.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Instead of making the cookies into logs, I press them flat and used by bench knife to slice them into squares. A drizzle of maple glaze added just the right touch of sweetness after baking.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

These are ideal cookies to go along with coffee or tea. They are a little dry and crumbly, but easy to eat in a bite or two.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

Plus, you can omit the pecans if necessary! You’ll get fewer cookies, but the texture and maple goodness are still downright scrummy.

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

 

Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

These cookies taste a lot like Pecan Sandies, just with a special oomph of maple. That said, you can actually omit the pecans and they still taste great, you'll just have fewer cookies. With the recipe intact, the end result is about 35 inch-square cookies.
Course: Dessert, Snack
Keyword: cookies, maple, shortbread
Author: Beth Cato

Ingredients

Cookies:

  • 1/2 cup unsalted butter softened
  • 1/2 cup shortening
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple flavor
  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 1/2 cup pecans finely chopped
  • 1/2 teaspoon salt

Glaze:

  • 1/2 cup confectioners' sugar
  • 1 Tablespoon + milk or half & half
  • 1 teaspoon maple flavor

Instructions

  • Preheat oven at 325-degrees. In a large bowl, cream together the butter, shortening, and confectioners' sugar. Beat in the vanilla and maple flavor.
  • In another bowl, sift together the flour, oats, pecans bits, and salt. Gradually combine with the wet mixture until it forms a cohesive mix.
  • Clean off a space of counter or tear off a large piece of parchment paper. Dump the cookie dough out and form it a roughly 8x8 square. Use a bench knife or a pizza cutter to slice into squares about an inch in diameter.
  • Transfer cookies to a parchment-lined cookie sheet. Add a little space between cookies, but they won't spread much.
  • Bake for 14-17 minutes, until cookies are set and lightly browned. Transfer to a rack to cool.
  • Once all the cookies are baked and at room temperature, set out another piece of parchment paper. Place the cookies there, close together.
  • In a small bowl, mix together glaze ingredients, adding enough milk to create a dribbling consistency. Use a fork to dribble glaze or the back of a spoon to coat each one. Leave out for an hour or so to set, then seal in container at room temperature.
  • OM NOM NOM!
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Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Posted by on Nov 7, 2018 in Blog, Bready or Not, cake, maple | Comments Off on Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Let’s kick off the 2018 holiday season the right way: with cake! A Glazed Earl Grey Maple Gingerbread Sheet Cake, to be exact.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Earl Grey adds a lovely spice and kick that contrasts and complements the sweetness of maple. As you can see, tea flecks freckle the entire cake.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

The cake is super-soft, moist, and cakey. I was amazed at how high it rose. It pretty much went to the top of my casserole dish.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

The cake itself isn’t heavily sweet, which is why the thin layer of glaze is just what it needs. It provides a more potent sweet maple flavor.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

This is a cake that pairs well with tea (Earl Grey, hot, Picard-style?) and also with coffee. Serve this to a crowd! There’s plenty of cake to go around.

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

 

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

Earl Grey tea and maple form a superhero duo in this lovely sheet cake topped with a thin glaze with (you guessed it) more maple flavor. This cake bakes up high and soft, so make this to feed a crowd!
Course: Breakfast, Dessert, Snack
Keyword: cake, gingerbread, maple, sour cream
Author: Beth Cato

Ingredients

Cake:

  • 2 eggs
  • 2 cups pure maple syrup
  • 2 cups sour cream 16 ounce container
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter 1 cube, melted
  • 4 2/3 cups all-purpose flour
  • 3 packets Earl Grey tea a heaping Tablespoon
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Glaze:

  • 2 Tablespoons unsalted butter melted
  • 2 cups confectioners' sugar
  • 3/4 teaspoon maple flavor
  • 2 Tablespoons + milk almond milk works

Instructions

  • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
  • In a medium bowl, stir together the eggs, maple syrup, sour cream, vanilla, and butter. Set aside.
  • In a large bowl, mix together the flour, Earl Grey tea, ginger, baking soda, and salt. Gradually stir in the egg mixture. Spread batter in the ready pan.
  • Bake 45 to 50 minutes, until the middle passes the toothpick test. Cake will have risen a great deal. Cool in pan on wire rack for a few hours.
  • Once the cake is room temperature, prepare the glaze. In a medium bowl, melt butter in microwave. Add confectioners' sugar, maple flavor, and two tablespoons milk. Stir until mixed and of spreadable thickness, adding more milk as necessary to loosen it or sugar to thicken.
  • Spread glaze atop cake. To slice, lift up by foil and set on cutting board. Store slices in sealed container(s) at room temperature; keeps well for at least 2 days.
  • OM NOM NOM!

 

Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

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Bready or Not: Maple-Glazed Pumpkin Cookies

Posted by on Oct 24, 2018 in Blog, Bready or Not, cookies, maple, pumpkin | 2 comments

Do you like soft, cakey cookies? Do you like pumpkin? Oh, do I have the recipe for you!

Bready or Not: Maple-Glazed Pumpkin Cookies

These Maple-Glazed Pumpkin Cookies are stunning. The cookies are soft and tender in the mouth, and the maple glaze adds just the right touch of sweetness.

Bready or Not: Maple-Glazed Pumpkin Cookies

I’ve done this annual feature of pumpkin recipes for several years now, and I think this is one of my all-time favorite recipes. It’s not just that it tastes good–it’s textually pleasing, too.

Bready or Not: Maple-Glazed Pumpkin Cookies

Do note that the dough needs to chill for a while, and even when cold, it can be difficult to work with. Be patient and prepare to have sticky fingers.

Bready or Not: Maple-Glazed Pumpkin Cookies

Trust me, it’ll be worthwhile in the end.

Bready or Not: Maple-Glazed Pumpkin Cookies

Modified from a recipe included with ads for Reynolds Parchment Paper.

 

Bready or Not: Maple-Glazed Pumpkin Cookies

These cookies are like a pumpkin and maple version of soft, cakey Lofthouse cookies! Note that the dough will need to chill for at least a few hours, and even then, it will be sticky to work with. Makes about 30 cookies using a tablespoon scoop.
Course: Dessert, Snack
Keyword: cookies, maple, pumpkin
Author: Beth Cato

Ingredients

Cookies:

  • 2 cups + 2 Tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup white sugar
  • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • 3/4 cup pumpkin puree

Maple Glaze:

  • 1 1/4-1/2 cup confectioners' sugar
  • 3 Tablespoons unsalted butter melted
  • 1/2 teaspoon maple flavor
  • 1 Tablespoon water

Instructions

  • In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
  • In a big bowl, beat together the white sugar and butter until pale and fluffy. Scrape down sides of bowl, then mix in vanilla and egg, followed by the pumpkin puree. Slowly stir in the dry ingredients.
  • Cover dough and chill in fridge for at least two hours; overnight is fine.
  • Preheat oven at 350-degrees. Line two baking sheets with parchment paper. Use a tablespoon scoop to place dollops of batter spaced out on the sheets; the dough will be sticky to work with.
  • Bake cookies until golden brown, about 13 minutes. Let cool completely on sheets.
  • To make the maple glaze, whisk together the confectioners' sugar, butter, maple flavor, and a tablespoon of water. Add more water or sugar, as needed, to reach a thick yet spreadable consistency. Use the back of a spoon to swirl a thin layer of glaze atop each cookie.
  • Store cookies, between layers of parchment or wax paper, in a sealed container up to 3 days.
  • OM NOM NOM!
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Bready or Not Original: Glazed Maple Blondies

Posted by on Jul 25, 2018 in Blog, blondies, Bready or Not, maple | Comments Off on Bready or Not Original: Glazed Maple Blondies

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

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.
Course: Dessert, Snack
Keyword: bars, chocolate, maple, oreo
Author: Beth Cato

Ingredients

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 extract
  • 1 cup white chocolate chips

Glaze:

  • 2 cups confectioners' sugar sifted
  • 1 teaspoon cinnamon
  • 2 Tablespoons butter melted
  • 3/4 teaspoon maple flavor
  • 2 Tablespoons + milk almond milk works

Instructions

Blondies:

  • 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.

Glaze:

  • 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

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.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, maple, sour cream
Author: Beth Cato

Ingredients

Cake

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

Glaze

  • 2 Tablespoons unsalted butter
  • 1/4 cup real maple syrup
  • 1/4 cup water

Instructions

  • 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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