maple

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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Bready or Not: Maple Krispy Treats

Posted by on Jun 21, 2017 in Blog, Bready or Not, maple, no-bake dessert | Comments Off on Bready or Not: Maple Krispy Treats

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!

 

Bready or Not: Maple Krispy Treats

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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 | Comments Off on Bready or Not: Maple BBQ Chicken Tenders

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 | Comments Off on Bready or Not: Maple Raisin Bars

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
  • 1/2 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!

Bready or Not: Maple Raisin Bars

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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 on Bready or Not: Maple Chicken Thighs

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!

 

Bready or Not: Maple Chicken Thighs

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