maple

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

Posted by on Nov 7, 2018 in Blog, Bready or Not, cake, maple | 0 comments

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

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!

  • Cake:
  • 2 eggs
  • 2 cups pure maple syrup
  • 2 cups sour cream (16 ounce container)
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 cube) unsalted butter, melted
  • 4 2/3 cups all-purpose flour
  • 3 packets (heaping Tablespoon) Earl Grey tea
  • 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)

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

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.

  • 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
  • 1 1/2 sticks (3/4 cup) unsalted butter, 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

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

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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