Bready or Not: Maple-Walnut Cookies
It’s been too long since I featured a maple recipe. Let’s finish off November with Maple-Walnut Cookies!
The texture of these cookies is pillowy and light. Overall, they are soft and chewy, though the bottom is crisp thanks to the pan, while the turbinado sugar creates a crust on top.
Walnut and maple are such a great combination. Here, the walnut half crowns each cookie and not only adds great flavor and texture, but they just plain look lovely.
Bready or Not: Maple-Walnut Cookies
Equipment
- parchment paper
- tablespoon scoop
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick) room temperature
- 2/3 cup brown sugar packed
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple flavor
- 1/2 cup turbinado sugar
- 3/4 cup walnut halves
Instructions
- Combine the flour, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, beat butter and brown sugar on medium-high until light and fluffy, about 3 minutes. Mix in maple syrup, egg, vanilla, and maple flavor. The ingredients may look curdled.
- Gradually add in the dry ingredients, scraping the bottom of the large bowl a few times. Chill bowl in fridge for about 30 minutes to reduce stickiness.
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Measure out the turbinado sugar in a small bowl.
- Roll tablespoon-sized balls of dough in the turbinado sugar. Set spaced out on baking sheet. Press a walnut half into the top of each round.
- Bake for 12 to 14 minutes. Cookies should be set but still soft. Let rest on sheet for 10 minutes before transitioning to a cooling rack.
- Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not Original: Gingerbread Brownies
These Gingerbread Brownies are the perfect holiday season treat–or make them year-round, because they are just that good.
These are soft, moist, and dense in texture. The chocolate flavor hits the tongue first, followed by the pleasant warmth of ginger. The combination is fantastic.
If you want to aim for an especially nice presentation, cut off the very edge of the brownies all the way around, then slice the interior into nice squares or rectangles.
Unfortunately, someone has to eat those leftover edge pieces. Oh, darn.
Bready or Not Original: Gingerbread Brownies
Equipment
- 9×13 pan
- aluminum foil
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 ounces semisweet chocolate chopped or in chips
- 8 Tablespoons unsalted butter 1 stick
- 1 Tablespoon ground ginger
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 1/3 cup unsulphured molasses
Instructions
- Preheat oven at 325-degrees. Line 9×13 pan with foil and apply nonstick spray or butter to grease bottom and sides.
- In a medium bowl, stir together flour, cocoa, salt, baking powder, and baking soda. Set aside.
- In a microwave-safe bowl in the microwave or on the stovetop in a pot, melt together the chocolate and the butter. Stir in the ginger. Let set to cool for ten minutes, then stir again.
- In a large mixing bowl, beat together brown sugar, eggs, and molasses. Mix in the chocolate. Stir in the dry ingredients until just combined. Pour batter into the prepared pan and even out.
- Bake for 24 to 28 minutes. The middle should pass the toothpick test.
- Let bars cool for several hours, speeding the process in the fridge if desired. Use the foil to lift the contents onto a cutting board for easy slicing. Store in a sealed container.
OM NOM NOM!
Bready or Not Original: Cherry Almond Bars
These Cherry Almond Bars are fast to make and are a delicious, seasonally-colorful treat.
This recipe is a great way to use up fruit cake mix in a way that does NOT involve fruit cake. Here, I used a combination of red and green cherries with pineapple bits, but you could use all kinds of mixes.
The crust here is both chewy and crisp. The top is sheer candy, really, which goes so well with the pastry base.
This is a great treat for a cookie exchange or to set out on a holiday display!
Bready or Not Original: Cherry Almond Bars
Equipment
- jelly roll pan (15x10x1-inches)
- aluminum foil
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar packed
- 1 cup unsalted butter cold
- 1 cup golden raisins
- 8 ounces fruit cake mix chopped
- 1 cup sliced almonds
- 14 ounces sweetened condensed milk
Instructions
- Preheat oven at 325-degres. Line jelly roll pan with a wide strip of aluminum foil. Add nonstick spray all over.
- In a large bowl, combine flour and brown sugar. Cut in the butter and mash until it is crumbly. Press the mix into the prepared pan. Bake for about 18 minutes, until browned.
- In the same bowl, place the raisins, fruit cake filling, almonds, and sweetened condensed milk. Stir to coat everything. Dollop the mix all over the crust; it’s too thick to spread, so distribute as evenly as possible. Bake for 25 to 30 minutes, until golden brown.
- Let cool at least an hour. Slice into bars. Store in a sealed container.
OM NOM NOM!
Bready or Not Original: Pumpkin Cake Cookies
It’s November, and that means it’s pumpkin time! This Pumpkin Cake Cookies recipe is fast and delicious.
Cake mix is a fantastic shortcut ingredient. Don’t snub it. Doctor it, make it your own. I used Aldi’s yellow cake mix here, and it turned out great!
These cookies bake up light and fluffy, the walnuts providing a nice crunch. The pumpkin comes through with flavor and color.
Bready or Nor Original: Pumpkin Cake Cookies
Equipment
- parchment paper
Ingredients
- 15 ounces pumpkin puree can
- 1 large egg room temperature
- 2 Tablespoons vegetable oil
- 1 box yellow cake mix
- 1/2 cup rolled oats also called old fashioned oats
- 2 1/2 teaspoons pumpkin spice mix
- 1 cup walnuts chopped
- 1/2 cup dried cranberries
- turbinado sugar optional
Instructions
- Preheat oven at 350-degrees. Line a baking sheet with parchment.
- In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.
- Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.
OM NOM NOM!
Bready or Not: Cocoa Pecan Brownies
These Cocoa Pecan Brownies are perfect for when you have a chocolate emergency and need brownies, STAT.
(If you don’t know what might constitute a chocolate emergency, my gosh, why are you even here?)
In any case, these brownies are great because they mix up quickly in a big pot, and they are a pretty straightforward bake, too. If you don’t like pecans, okay. Omit the nuts entirely, or use walnuts, a mix of nuts, cocoa nibs, whatever. This recipe can flex!
The one necessity: you need to enjoy these things. Really savor them. Maybe even stash some in the freezer for when that next chocolate emergency strikes.
Bready or Not: Cocoa Pecan Brownies
Equipment
- 13×9 pan
Ingredients
- 1 1/2 cups unsalted butter 3 sticks
- 3 cups white sugar
- 2 teaspoons vanilla extract
- 12 Tablespoons cocoa powder sifted
- 6 eggs
- 1 1/2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
- Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
- In a large saucepan, heat the butter and sugar together on medium heat, stirring often, just until the butter is melted. Remove from heat. Stir in vanilla and cocoa powder. Add eggs one at a time, mixing in completely before adding the next. Stir in flour. Fold in the pecans.
- Pour batter into prepared pan. Bake for 30 to 35 minutes, until the very middle passes the toothpick test. Cool at room temperature, speeding the process in fridge if desired. Use foil to lift contents onto a cutting board. Slice up. Store in a sealed container.
OM NOM NOM!
Bready or Not: Browned Butter Lamington Blondies
These Browned Butter Lamington Blondies are rich and indulgent, all chewy, chocolaty and good.
A lamington is an Australian dessert wherein pieces of sponge cake are rolled in chocolate and coconut. I haven’t gotten to try the real thing, but I can vouch for the fact that this home-baked version is delicious.
You start out with a blondie base that is rich on its own, with bountiful butter, brown sugar, vanilla, and eggs. Then you go even more ultra by adding an ooey-gooey chocolate and coconut-laden topping.
The original version of the recipe, in the Bake from Scratch May/June 2019 issue, proposed this Lamington version as a modification for a standard Blondie recipe. I rewrote it to streamline the process and change out some ingredients. Like… this doesn’t need sweetened coconut. It’s already sweet enough!
As I live in Arizona and have a warm kitchen, I found it essential to chill these bars so that they could be sliced up. I stored them in the fridge afterward as well, but if you’re in a cooler area, that likely isn’t needed.
Bready or Not: Browned Butter Lamington Blondies
Equipment
- 13×9 pan
- uneven spatula
Ingredients
Blondie Base
- 1 1/2 cups unsalted butter 3 sticks
- 3 cups light brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 large eggs room temperature
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
Topping
- 1 cup unsweetened flaked coconut
- 1 cup bittersweet chocolate chips
- 14- ounces sweetened condensed milk
Instructions
- In a medium saucepan, melt butter over medium heat, stirring often until butter turns golden-brown with a nutty aroma, about 5 to 10 minutes. Pour into a small bowl to let stand at room temperature while the next steps are prepared.
- Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
- In a large bowl, beat together the brown sugar, baking powder, and salt. Beat in the browned butter. Add eggs one at a time, scraping bowl after each addition. Add vanilla extract. Fold in flour until just combined. Pour into prepared pan, evening out with an uneven spatula.
- Bake for 30 minutes. Middle needs to be set or the toppings will sink. Once that is done, no need to cool the base layer–remove the pan from the oven and sprinkle coconut over the top followed by the chocolate chips. Pour the sweetened condensed milk all over both.
- Place pan back in oven to bake for 20 to 25 minutes, until middle is molten. Let cool for a while at room temperature, then place in fridge to completely set and chill.
- Use foil to lift contents onto a cutting board. Slice. Store individually wrapped-up or in a sealed container at room temperature or in the fridge for up to 3 days.
