maple

Bready or Not: Maple Krispy Treats

Posted by on Jun 21, 2017 in Blog, Bready or Not, maple, no-bake dessert | 0 comments

Regular Bready or Not readers know that I espouse that everything is better with maple. Case in point: Rice Krispy Treats, now with maple.

Bready or Not: Maple Krispy Treats

I had to make this several times to get the right flavor and balance. An onerous task, I assure you. In the end, I created an original recipe that’s perfect for maple lovers.

Bready or Not: Maple Krispy Treats

This recipe can be made in the microwave or on the stovetop. Just make sure you’re using a large bowl or pot, as you need room to stir in a lot of cereal, and take care when heating. Burned marshmallows are a bad, bad thing.

Bready or Not: Maple Krispy Treats

If you do this in the microwave, which is my preference, you will have ready to eat treats in under 30 minutes.

Even more importantly–for people in hot environs like me–you won’t heat up the house when it’s already a zillion degrees outside. That makes this the perfect summer recipe.

Bready or Not: Maple Krispy Treats

Did someone scoff at that because of the maple flavor? Pfft. Maple flavor knows no season. If it’s tasty and you like it, make it, no matter what the calendar says.

June2017-widgetad

A Bready or Not Original: Maple Krispy Treats

Bready or Not: Maple Krispy Treats

These goodies have the scrumptious chewy texture of Rice Krispy Treats with the bonus sweetness of maple. A Bready or Not original.

  • 6 tablespoons unsalted butter
  • 2 Tablespoons maple sugar (or use brown sugar and more maple flavor)
  • 2 teaspoons maple flavor
  • 10 ounces miniature marshmallows (1 bag)
  • 1/4 teaspoon kosher salt
  • 6 cups Rice Krispies or similar puffed rice cereal
  • more maple sugar and kosher or pretzel salt for the top (optional)

Line an 8-inch square pan with aluminum foil then coat the surface with butter or non-stick spray. Stage the maple sugar, maple flavor, and marshmallows so they are ready to add quickly.

These treats can be made in the microwave or on the stovetop. Either method: on low, gradual heat, melt the butter in a large bowl.

Once the butter is melted, remove from heat and stir in the maple sugar and maple flavor. Add marshmallows and stir. This will just barely start to soften the mix, so continue to heat gradually until the marshmallows become smooth goop; in the microwave, use 20 second zaps and stir well between each pass. Stir until no white streaks remain. Remove from heat again, if needed.

Add the cereal and 1/4 teaspoon salt. Mix until everything is coated, then pour into the prepared pan. Quickly spread it to the corners and evenly press it down with a rubber spatula. (If the goop sticks to the spatula too much, quickly use nonstick spray on it or rub it with butter.)

When the cereal mix is even, sprinkle coarse salt and maple sugar on the top, if desired.

Let the pan cool for at least 15 minutes. Slice into bars while everything is still in the pan, then use the foil to lift them all out at once. Store for up to two days in a sealed container, with waxed paper between layers to prevent sticking.

OM NOM NOM!

 

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Bready or Not: Maple BBQ Chicken Tenders

Posted by on May 17, 2017 in Blog, Bready or Not, chicken, gluten-free, healthier, main dish, maple | 0 comments

It has come to my attention that I haven’t featured a maple recipe since March. So let’s remedy that with a meaty recipe for from-scratch Maple Barbecue Chicken.

Bready or Not: Maple BBQ Chicken Tenders

Yep, you create your own BBQ sauce for this recipe! It’s full of maple goodness with just the right balance of savory-sweet. You divvy up the sauce, using some to marinate the meat and reserving the rest for eating time.

Bready or Not: Maple BBQ Chicken Tenders

Use this base recipe to cook the chicken however you want. Grill it. Roast it in your oven. Whatever gets the meat cooked and chewed and in your belly.

Bready or Not: Maple BBQ Chicken Tenders

Maple makes everything better, right?

Bready or Not: Maple BBQ Chicken Tenders

Modified from A Dash of Sanity.

Bready or Not: Maple BBQ Chicken Tenders

Bready or Not: Maple BBQ Chicken Tenders

Make your own from-scratch maple barbecue sauce to marinate chicken breast tenders! Let the marinade work its magic for two hours to a day in advance, then grill the meat. Serve it with some sauce kept stashed separately in the fridge.

  • 3-4 pounds chicken tenders
  • 1/2 cup brown sugar, packed
  • 1 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1/3 cup maple syrup
  • 1 Tablespoon Worchester sauce
  • 2 teaspoons ground mustard
  • 2 teaspoons paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

Place the chicken tenders in a sturdy gallon sealable bag. In a bowl, mix together all of the other ingredients. Pour enough of the sauce into the bag to coat the chicken; reserve the rest of the sauce for serving later. (If the sauce gets contaminated by the raw meat, boil it to make sure it's safe to eat.)

Let the chicken marinate in the fridge for anywhere from 2 hours to a day.

Heat up your grill [or, alternatively, bake it in your oven]. Grill the chicken at medium heat for 4 minutes, then turn to cook another 4 minutes, and longer as needed. Check for doneness by testing the temperature in a thick section; it should be at least 170-degrees.

Serve immediately. Chicken is fantastic hot or cold, and can be frozen with sauce for later enjoyment, too.

OM NOM NOM!

 

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Bready or Not: Maple Raisin Bars

Posted by on Mar 22, 2017 in Blog, blondies, Bready or Not, breakfast, cookies, maple | 0 comments

If you like chewy maple goodness, then these Maple Raisin Bars are for you!

Bready or Not: Maple Raisin Bars

So you ever look at a recipe and think, “Hey, that looks good, but I want to change half the ingredients around?” That’s how this recipe came about. I look at another recipe and decided to give it an overhaul. Golden raisins instead of apricots. Honey instead of molasses. And so on.

Bready or Not: Maple Raisin Bars

The result? Chewy, cakey bars with delightful gems of golden raisins sprinkled throughout. The turbinado sugar on top adds a special sparkle.

Bready or Not: Maple Raisin Bars

They taste kind of like gingerbread just, well, without any ginger. That’s the closest comparison I can make.

Bready or Not: Maple Raisin Bars

Even better, these keep well for days at room temperature, and they can also be frozen for later enjoyment.

Bready or Not: Maple Raisin Bars

Yep, these will be greatly enjoyed. Now or later.

Bready or Not: Maple Raisin Bars

Bready or Not: Maple Raisin Bars

A Bready or Not Original! These Maple Raisin Bars are like chewy gingerbread bars, minus the ginger. The nommable crumb is made extra-chewy by the golden raisins spread throughout. Store them at room temperature, or freeze for later!

  • 1 cup bread flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup golden raisins
  • 3/4 cup maple sugar
  • 1/2 cup avocado oil or canola oil
  • 1/3 cup honey
  • 1/2 cup milk (almond milk is fine)
  • 3 teaspoons turbinado sugar

Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray or butter.

In a large bowl, combine the flours, baking soda, cinnamon, nutmeg, cloves, and salt. Stir in the raisins. Set bowl aside.

In a medium bowl, whisk together maple sugar, oil, honey, and milk. Slowly pour the wet ingredients into the dry until fully combined. Scrape the dough into the prepared pan, making sure the raisins are well distributed. Sprinkle turbinado sugar all over the top.

Bake for 24 to 28 minutes, until the dough has puffed and it passes the toothpick test in the middle.

Let it cool completely. Lift out of pan with the foil and cut into squares. Store in a sealed container with waxed paper or parchment paper between the layers. Will keep well at room temperature for days, or can be frozen for weeks.

OM NOM NOM!

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Bready or Not: Maple Chicken Thighs

Posted by on Jan 18, 2017 in Blog, Bready or Not, chicken, gluten-free, healthier, main dish, maple | Comments Off

You know I love maple-flavored sweets. Maple works in a savory way, too–and creates meaty magic in this recipe for Maple Chicken Thighs.

Bready or Not: Maple Chicken Thighs

This is some seriously good chicken. It marinates for up to a day in the fridge, resulting in tender, lightly-sweetened chicken. It does not create a heavy glaze and it’s not like teriyaki. It is… just plain delicious.

Bready or Not: Maple Chicken Thighs

Honestly, I think the leftovers are even better. This chicken is phenomenal cut up in a salad or used with a touch of dressing in a wrap.

Bready or Not: Maple Chicken Thighs

This is yet another recipe inspired from the cookbook Maple by Katie Webster. (Seriously, if you love maple, get this book.) The original version of this recipe included shallots (which I never buy) and apples and pears (which I knew my husband wouldn’t want with his supper).

Bready or Not: Maple Chicken Thighs

Give this chicken recipe a try, and discover a new way to love maple!

Bready or Not: Maple Chicken Thighs

Bready or Not: Maple Chicken Thighs

These chicken thighs need to marinate for at least 12 hours, so plan ahead! The sweet-savory marinade penetrates the chicken, creating wonderful flavor and tenderness. The leftovers are phenomenal! Modified from the cookbook Maple by Katie Webster.

  • 3/4 cup apple cider or apple juice
  • 1/2 cup maple syrup
  • 1 Tablespoon apple cider vinegar
  • 3 green onions; white parts only, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 to 3 lbs boneless skinless chicken thighs, each thigh cut into thirds

The day or night before serving

In a medium bowl, whisk together the apple cider/juice, maple syrup, vinegar, white portions of green onions, ginger, thyme, salt, and pepper. In a gallon-size re-sealable bag, place the cut-up chicken. Pour in the marinade and seal the bag.

Refrigerate the bag for 12-24 hours, turning the bag every so often.

To cook

Preheat oven at 425-degrees. Place the chicken in a 13x9 baking dish with all or some of the marinade; the chicken shouldn't be fully covered.

Bake for about 40 minutes, turning chicken once at the halfway point.

Chicken is fabulous fresh and as leftovers! Cooked chicken can also be portioned and frozen.

OM NOM NOM!

 

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Bready or Not: Maple Pecan Pie Bars

Posted by on Dec 21, 2016 in Blog, Bready or Not, breakfast, maple, pie | Comments Off

These Maple Pecan Pie Bars offer all the goodness of pecan pie in a form that is 1) more readily portable, 2) keeps well for up to a week, 3) freezable.

Bready or Not: Maple Pecan Pie Bars

Oh, and did I mention these are DELICIOUS? They seriously are. My dad is a native Alabaman and he knows pecan pie and pecan in all forms. He LOVED these bars.

Bready or Not: Maple Pecan Pie Bars

The base is shortbread, and atop that is a just-right thickness of pecans in syrup. This avoids the usual butt-ton of corn syrup that other recipes use and relies on a combo of maple syrup and brown sugar. Which is… maybe healthier? Kinda?

Bready or Not: Maple Pecan Pie Bars

What matters to me, though, is that it tastes good. The maple syrup adds the right sweetness here to complement the nuts.

You don’t have to use pecans here, either. You could certainly try walnuts, cashews, or a combination. Do go for “softer” nuts, though, to make it easier to cut the bars.

Bready or Not: Maple Pecan Pie Bars

I froze a bunch of pecan bars between layers of waxed paper in a freezer container. They thawed again with no difference in taste. They also keep well for at least a week, making these a good candidate for shipping.

As my dad can attest, these bars are perfect for breakfast, snack, or dessert. While you could eat them along with vanilla ice cream, they are good eaten out of hand. Heck, you can even zap them in the microwave if you want them warmed.

Bready or Not: Maple Pecan Pie Bars

However or whenever you eat them, these Maple Pecan Bars will be delicious.

Modified from Bake or Break.

Bready or Not: Maple Pecan Pie Bars

Bready or Not: Maple Pecan Pie Bars

These Maple Pecan Pie Bars offer the deliciousness of pecan pie in a portable, delicious hand-sized bar. These bars keep for up to a week and also can be frozen for later enjoyment.

  • Crust
  • 1 1/2 cups all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into pieces
  • Filling
  • 3 large eggs, room temperature
  • 1/2 cup maple syrup
  • 1/4 cup (1/2 a stick) unsalted butter, melted and cooled for a few minutes
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans (or mixed soft nuts like walnuts or cashews)

Preheat oven to 350-degrees. Line a 13x9-inch pan with parchment paper and lightly apply butter or nonstick spray along the bottom and sides.

In a large bowl, mix the flour, brown sugar, and salt. Add the cold butter and use a pastry blender or a fork to mash it down into small crumbles. The overall mix will feel sandy, but it'll hold together after baking.

Pour the crust mixture into the prepared pan. Use some wax paper and a heavy glass to compress the crumbs.

Bake for 15 minutes or until edges are lightly browned. Set aside as you make the filling.

Lightly beat the eggs in a large bowl. Add the maple syrup, melted-and-cooled butter, brown sugar, white sugar, and salt, stirring until combined. Stir in the pecans to coat.

Pour filling over the partially baked crust. Bake for another 30 to 35 minutes, or until filling is set.

Cool bars to room temperature and then use the overhanging parchment to lift the contents out to cut into bars. Store in a sealed container for up to a week, or freeze bars for later enjoyment.

OM NOM NOM!

 

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Bready or Not: Quick Maple Cookie Fudge

Posted by on Nov 23, 2016 in Blog, Bready or Not, fudge, maple | 2 comments

It’s holiday time, so that means it’s time for super-fast microwave Maple Cookie Fudge!

Bready or Not: Quick Maple Cookie Fudge

“But Beth,” I hear you saying, “You just featured a fudge recipe a month ago!”

Bready or Not: Quick Maple Cookie Fudge

Aha! I did indeed. That pumpkin fudge is delicious indeed, with its texture and taste like pumpkin frosting, but it also gets soft if it’s not kept chilled. THIS fudge recipe has endurance. Fortitude. Maple.

Bready or Not: Quick Maple Cookie Fudge

This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.

Bready or Not: Quick Maple Cookie Fudge

The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. If you want, you can add in some nuts as well, but if you keep your cookies kinda chunky, they can add some nut-like texture to the squares.

This would be the perfect quick fudge to make for a holiday party where everything needs to stay out on a counter for hours! The leftovers will keep very well in a sealed container in the fridge, too.

Bready or Not: Quick Maple Cookie Fudge

Come to think of it, this maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

Bready or Not: Quick Maple Cookie Fudge

Bready or Not: Quick Maple Cookie Fudge

This Bready or Not Original uses maple crème cookies as the base of a fantastic microwave fudge. The fudge should be stored in the fridge, but also keeps very well at room temperature for parties and potlucks.

  • 3 cups white chocolate chips
  • 20 maple crème cookies, crushed/chopped/maimed
  • 7 ounce marshmallow fluff jar
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon maple flavor
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (walnuts/pecans/macadamia), optional

Prepare a 9x13 pan by lining it with foil and applying nonstick spray.

Either in microwave or on stovetop, carefully melt chocolate with canned milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.

When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies. Use an uneven spatula to smooth out the top.

Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.

OM NOM NOM!

 

Bready or Not: Quick Maple Cookie Fudge

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