maple

Bready or Not Original: Marble Swirl Bundt Cake

Posted by on Sep 27, 2023 in Blog, Bready or Not, breakfast, bundt, cake, maple | 0 comments

This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!

Bready or Not Original: Marble Swirl Bundt Cake

Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.

Bready or Not Original: Marble Swirl Bundt Cake

There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!

Bready or Not Original: Marble Swirl Bundt Cake

Bready or Not Original: Marble Swirl Bundt Cake

This delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, maple
Author: Beth Cato

Equipment

  • large bundt cake pan
  • nonstick spray with flour or regular nonstick spray

Ingredients

  • 2 2/3 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 2 cups white sugar
  • 1 1/3 cup almond milk or regular milk
  • 1/2 cup unsalted butter melted
  • 1/3 cup canola oil
  • 1/4 cup maple syrup
  • 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoons ground cloves
  • 1 teaspoon ground nutmeg

Instructions

  • Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
  • In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
  • Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
  • Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
  • Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
  • Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.

OM NOM NOM!

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    Bready or Not: Maple Pear Galette Redux

    Posted by on Aug 23, 2023 in Blog, Bready or Not, breakfast, maple | 0 comments

    This Maple Pear Galette recipe is a must for any maple-lovers. I first featured it on Bready or Not in 2016, and it was high time to take new pictures and share the recipe anew!

    Bready or Not: Maple Pear Galette Redux

    This recipe laces maple sugar into every layer: the galette dough, the thick maple paste for the pears, and as a golden accent and perfect crunch for the top of the galette.

    Bready or Not: Maple Pear Galette Redux

    This is remarkably easy to make, too. The peeling and coring the pears is the biggest hassle. I like to make the dough a day ahead of time, which makes the assembly part go pretty fast.

    Bready or Not: Maple Pear Galette Redux

    I heavily modified this recipe from one found in this incredible cookbook called Maple by Katie Webster. [Affiliate link.] Seriously, if you love maple used in dishes for any meal of the day, get this cookbook! It looks like it’s now out of print, but used copies are available for decent prices.

    Bready or Not: Maple Pear Galette

    This pear galette is maple-infused majesty, a pie without a pie pan! Modified from the fantastic cookbook MAPLE by Katie Webster.
    Course: Breakfast, Dessert, Snack
    Keyword: maple, pear, pie
    Author: Beth Cato

    Equipment

    • medium bowl
    • large bowl
    • Rolling Pin
    • parchment paper
    • baking sheet
    • pastry brush

    Ingredients

    Galette

    • 1 1/4 cups all-purpose flour
    • 1 Tablespoon maple sugar
    • 1/2 teaspoon salt
    • 4 Tablespoons unsalted butter 1/2 stick
    • 3 to 6 Tablespoons ice water

    Interior

    • 2 Tablespoons all-purpose flour
    • 1/2 cup maple sugar
    • 2 teaspoons vanilla extract
    • 1 Tablespoon lemon juice
    • 3 ripe pears peeled, cored, and cut into wedges

    Topping

    • 1 large egg lightly beaten
    • 1 Tablespoon maple sugar

    Instructions

    Make the galette.

    • In a medium bowl, whisk together flour, maple sugar, and salt. Add butter and work into dough so that the butter is down to pea-sized chunks. Add just enough water to incorporate as dough, smearing butter chunks in the process. Shape dough into a disk and shroud in plastic wrap; refrigerate for 30 minutes, or overnight.
    • Preheat oven to 350-degrees. Place parchment paper on a large rimmed baking sheet.

    Make the interior.

    • In a large bowl, gently stir together the flour, maple sugar, vanilla, and lemon juice; it will form a thick paste. Gently stir in the pears to coat. Expect the mixture to become more liquid as it sits with the pears in it.
    • Use some extra flour to lightly dust a large work surface. Roll out the dough to at least a foot diameter circle. Transfer it to the prepared parchment paper on baking sheet; the dough might hang over the edges for now, but that’s okay.
    • Arrange the pears in a circular pattern in the center; leave a 2 1/2 to 3-inch border. Scrape the rest of the maple paste over the pears. Fold the dough inward, with the center still exposed. Brush the egg over the top and sprinkle on the remaining maple sugar.
    • Bake for 40 to 50 minutes, until the crust is golden and the filling bubbles. Let cool before cutting.

    OM NOM NOM!

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      Bready or Not Original: No-Bake Almond Granola Bars

      Posted by on Apr 12, 2023 in Blog, Bready or Not, breakfast, gluten-free, healthier, maple, nutty | Comments Off on Bready or Not Original: No-Bake Almond Granola Bars

      These No-Bake Almond Granola Bars are fast to make and contain wholesome, basic ingredients. Plus, they are delicious.

      Bready or Not Original: No-Bake Almond Granola Bars

      I made this recipe several times to find the right balance of ingredients. Too many almonds and oats, and nothing sticks together. You think it’s solid until you try to cut the chilled bars. (I speak from experience.)

      Bready or Not Original: No-Bake Almond Granola Bars

      I find it fun to make little swaps with the ingredients, too. Use cashew butter or another kind of nut butter! Try different varieties of honey. You could even use pumpkin spice mix or other spices to give it a different vibe.

      Bready or Not Original: No-Bake Almond Granola Bars

      The end result will keep for a week or two in the fridge, and even longer in the freezer!

      Bready or Not Original: No-Bake Almond Granola Bars

      These no-bake breakfast/snack bars use straightforward, delicious ingredients to make a likewise delicious bar.
      Course: Breakfast, Snack
      Keyword: almond, maple, no bake, oats
      Author: Beth Cato

      Equipment

      • 9×9 pan
      • aluminum foil
      • nonstick spray
      • food processor
      • waxed paper
      • heavy glass

      Ingredients

      • 1 cups almonds or buy pre-chopped almonds
      • 2 cups quick-cooking oats
      • 2 teaspoons ground cinnamon
      • 1/2 teaspoon fine sea salt reduce if using regular table salt or salted nut butter
      • 1 1/2 cups creamy almond butter
      • 1/2 cup maple syrup or honey
      • 2 teaspoons vanilla extract

      Instructions

      • Line a 9×9 square pan with foil and apply nonstick spray.
      • If the almonds are whole, give them a rough chop in food processor, just a few pulses.
      • In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. If the almond butter is stiff, measure it into a separate microwave-safe bowl and heat it for 20-30 seconds to soften it. Add almond butter, maple syrup or honey, and vanilla extract to the big bowl with the dry ingredients. Stir together until it forms a cohesive mass. If it seems too liquid, add more oats; if it’s too dry, add more almond butter. Stir in the chopped almonds to distribute them throughout.
      • Dump the mixture into the prepared pan. Even out some, then use a pan-size piece of wax paper and a heavy glass to compress the dough evenly.
      • Stash the pan in the fridge for at least an hour, or until the next day. Slice into bars of desired size. Store between stacked waxed paper layers in the fridge, or freeze for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Quick Maple Cookie Fudge Redux

        Posted by on Dec 28, 2022 in Blog, Bready or Not, chocolate, cookies, fudge, maple, no-bake dessert, nutty | Comments Off on Bready or Not Original: Quick Maple Cookie Fudge Redux

        Let’s finish off the year 2022 by reviving a recipe first on Bready or Not in 2016: Maple Cookie Fudge!

        Bready or Not Original: Quick Maple Cookie Fudge Redux

        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 Original: Quick Maple Cookie Fudge Redux

        The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. The nuts add an extra flavor and crunch, but you can omit them if you want.

        Bready or Not Original: Quick Maple Cookie Fudge Redux

        This maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

        Bready or Not Original: 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.
        Course: Dessert
        Keyword: chocolate, maple, no bake, quick fudge
        Author: Beth Cato

        Equipment

        • 9×13 pan
        • aluminum foil
        • nonstick spray or butter

        Ingredients

        • 3 cups white chocolate chips
        • 12.3 ounces maple crème cookies crushed/chopped/maimed, about 20 cookies
        • 7 ounces marshmallow fluff
        • 14 ounces sweetened condensed milk
        • 1 teaspoon maple flavor
        • 1 teaspoon vanilla extract
        • 1/2 cup chopped nuts walnuts, pecans, macadamias, etc

        Instructions

        • Prepare a 9×13 pan by lining it with foil and applying nonstick spray.
        • Either in microwave or on stovetop, carefully melt chocolate with sweetened condensed 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 and nuts. Pour fudge into the prepared pan. 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!

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          Bready or Not: Maple-Walnut Cookies

          Posted by on Nov 30, 2022 in Blog, Bready or Not, cookies, maple | Comments Off on 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!

          Bready or Not: 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.

          Bready or Not: Maple-Walnut Cookies

          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

          Bready or Not: Maple-Walnut Cookies

          These pillowy cookies sparkle thanks to their sugary crowns, the maple and nutty flavors perfection together.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: cookies, maple, walnuts
          Author: Beth Cato

          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!

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            Bready or Not Original: Slow Cooker Apple Steel Cut Oats

            Posted by on Aug 11, 2021 in apples, Blog, Bready or Not, breakfast, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not Original: Slow Cooker Apple Steel Cut Oats

            These Slow Cooker Apple Steel Cut Oats are not the most photogenic of foods, but they are delicious, healthy, and good, and probably one of the most convenient meals in my cooking repertoire.

            Bready or Not Original: Slow Cooker Apple Steel Cut Oats

            I’ve been cooking this recipe for over five years now, tweaking it here and there, making it better. What I present here is really a foundation. This recipe can be customized all kinds of ways–either when the food is being assembled, by adding in different spices or apples, or by tweaking it at serving time.

            Bready or Not Original: Slow Cooker Apple Steel Cut Oats

            I love using Gala, Honeycrisp, or Pink Lady apples, but go for any good baking-type apple or a variety thereof. You don’t want the apples to go to mush. Or maybe you do? That might not be a terrible thing here.

            Bready or Not Original: Slow Cooker Apple Steel Cut Oats

            I typically use unsweetened vanilla almond milk or cashew milk, but any plain or vanilla nut, soy, or oat milks would work, or you can opt for dairy milk.

            Bready or Not Original: Slow Cooker Apple Steel Cut Oats

            This isn’t an overnight slow cooker oats recipe. I’ve tried that. Even on low and warm settings, the oats just plain overcooked for my preference. The consistency goes brick-like and the pot requires some intense scraping if you don’t use a removable liner. I prefer to make this during the day, and then portion out the oats to go in the fridge and freezer. They reheat beautifully.

            Bready or Not Original: Slow Cooker Apple Steel Cut Oats

            These convenient slow cooker steel cut oats cook up in under 4 hours and can be portioned out to enjoy for a full week–or longer, if you freeze some! This is a hearty, healthy breakfast food if ever there was one.
            Course: Breakfast
            Cuisine: American
            Keyword: apple, maple, oats, steel cut oats
            Author: Beth Cato

            Equipment

            • large slow cooker

            Ingredients

            • 2 cups steel cut oats no substitutes
            • 2 cups nut milk or oat milk, regular or vanilla, sweetened or unsweetened
            • 2 cups water
            • 2 medium apples peeled and chopped
            • 1/4 cup brown sugar packed
            • 1/4 cup pure maple syrup
            • 2 teaspoons ground cinnamon
            • 1/4 teaspoon sea salt
            • 2 teaspoons vanilla extract

            Instructions

            • Place all ingredients in slow cooker and stir to distribute. Place lid on pot and put heat level to LOW. Cook for 3 hours before lifting lid again. Stir and taste to test doneness. Continue to cook for 30 minutes to an hour more, dependent on the desired texture for the oats. The longer it cooks, the thicker it will be.
            • Serve oats fresh, or stash in fridge to reheat in microwave over the next week. These oats are great to portion out and freeze for later. If desired, add more spices, fresh fruit, or extra milk when serving–the customization possibilities are endless!

            *OM NOM NOM!*

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