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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ROAR OF SKY is out today!

Posted by on Oct 23, 2018 in Blog, public speaking, publication process | 0 comments

TODAY IS THE DAY! Roar of Sky is out! The Blood of Earth trilogy is complete. Look for it on your local bookstore shelves–and if you can’t find it there, ask them to order it! You can also find it everywhere online. Poisoned Pen currently has signed copies in stock, too! Thank you to everyone who preordered there and elsewhere!

If you want to ask me questions about the series or my other books and stories or recipes, I am doing a reddit/Fantasy AMA today. Drop by and say hi!

After you read it, please leave reviews on Amazon, Goodreads, and other sites, and talk about it on social media. Word of mouth means a lot, especially for a brand new release.

Again, thank you to everyone who has read this series. I hope you enjoy the finale of Ingrid’s adventures.

#SFWAPro

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Want signed copies of ROAR OF SKY? Preorder now! Live near Phoenix? See me Sunday!

Posted by on Oct 19, 2018 in Blog, public speaking, roar of sky | 0 comments

On Sunday October 21st at 2pm, I’m holding a special release party for Roar of Sky at Poisoned Pen Bookstore in Scottsdale, Arizona. You can get the finale of my trilogy two days before the actual release date, plus you can buy most all of my other books there and get them signed, PLUS I’ll bring cookies.

More info can be found here!

If you can’t attend in person, this event still might be relevant to your interests: Poisoned Pen ships worldwide. If you want to order ANY of my books signed, they can get those books to you. That includes Roar of Sky, still fragrant of fresh ink. I’ll sign all long-distance orders after my event is done.

Poisoned Pen is dear to my heart and needs love and support. Hey, look around their website and you’ll likely find other signed books to order, too. They have an incredible selection.

#SFWAPro

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Bready or Not: Pumpkin Caramel Chip Bars

Posted by on Oct 17, 2018 in Blog, blondies, Bready or Not, chocolate, cookies, pumpkin | 0 comments

Caramel chips are a new and awesome thing in stores, and I couldn’t help but try pairing them with pumpkin in these bars. The result? YUM.

Bready or Not: Pumpkin Caramel Chip Bars

This is modified from a recipe I shared about a year ago for Pumpkin Chocolate Chip Bars.

Bready or Not: Pumpkin Caramel Chip Bars

I didn’t simply switch out the kinds of chips. I also decreased the spices. I wanted enough to add some flavor, but I didn’t want them to be spice cake-like as in the old version.

Bready or Not: Pumpkin Caramel Chip Bars

The use of bread flour creates bars that are especially thick and cakey. Unlike a standard frosted cake, these travel very well. The bars are nice and cohesive.

Bready or Not: Pumpkin Caramel Chip Bars

I like to place waxed paper between layers to prevent sticking and melting chips (because in Arizona, well, it’s still hot at this time of year).

Bready or Not: Pumpkin Caramel Chip Bars

 

Bready or Not: Pumpkin Caramel Chip Bars

Bready or Not: Pumpkin Caramel Chip Bars

These Pumpkin Caramel Chip bars are dense and cakey, with just the right amount of caramel chips to complement the pumpkin.

  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups caramel chips, divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 3/4 cup white sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree

Preheat oven to 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.

In a medium bowl, combine the flours, cinnamon, ginger, allspice, cloves, baking soda, and salt. Stir in most of the caramel chips; coating them with flour will keep them from sinking as they bake. Set bowl aside.

In a big mixing bowl, combine the butter and two sugars until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla extract, and pumpkin puree. Once that's mixed, slowly blend in the dry ingredients until just combined.

Pour the batter into the ready pan and smooth out. Sprinkle the remaining caramel chips over the top.

Bake for 30 to 35 minutes, until it passes the toothpick test in the middle. Cool completely. Lift up by the foil and place on a cutting board to cut bars. Store in a sealed container at room temperature or chilled. Since pumpkin can be a little sticky, use parchment or wax paper between stacked layers of bars.

OM NOM NOM!

 

Bready or Not: Pumpkin Caramel Chip Bars

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