maple

Bready or Not Original: Spiced Maple Macadamia Nut Cookies

Posted by on Aug 19, 2020 in Blog, Bready or Not, chocolate, cookies, maple, nutty | 0 comments

These Spiced Maple Macadamia Nut Cookies mix maple sweetness and warm spices and chocolate with the wonderful crunch of macadamias. They are perfect for fall–and throughout the year.

Bready or Not Original: Spiced Maple Macadamia Nut Cookies

A food processor will be a big help in this recipe. The nuts and chocolate need to be in fine slivers. If the chunks are too big, the sliced cookies won’t be cohesive.

Bready or Not Original: Spiced Maple Macadamia Nut Cookies

These are fridge cookies. Form the dough into tube shapes, wrap up well, then stash them in the fridge or freezer. Then thaw, slice, and bake when you need cookies.

Bready or Not Original: Spiced Maple Macadamia Nut Cookies

If you do the full batch at once, you’ll likely get a lot of cookies, depending on your tube size and how you slice them. I got about 70 cookies.

Bready or Not Original: Spiced Maple Macadamia Nut Cookies

These are perfect cookies to warm up your belly on a cool autumn or winter night (or in Arizona, to make-believe in such a temperature shift).

Bready or Not Original: Spiced Maple Macadamia Nut Cookies

Bready or Not Original: Spiced Maple Macadamia Nut Cookies

These sliced cookies are a delightful blend of sweet maple and warm spices with added nuance from chocolate and crunchy macadamias. Mix up the dough and stash in the fridge or freezer for future baking! Makes about 70 cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies, macadamia nuts, maple
Author: Beth Cato

Equipment

  • food processor

Ingredients

  • 1 1/2 cups unsalted butter 3 sticks, room temperature
  • 1/2 cup white sugar
  • 3/4 cup real maple syrup
  • 4 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 cup macadamia nuts
  • 3/4 cup chocolate chips semisweet or dark or mixture
  • 1/3 cup candied ginger finely chopped

Instructions

  • In a food processor or by knife, finely chop macadamia nuts, followed by the chocolate chips. Set aside. (If these are not in fine pieces, the dough will fall apart when sliced.)
  • In a large bowl, cream together butter and sugar until light and fluffy. Beat in maple syrup.
  • In a separate bowl, stir together the flour, spices, salt, and baking soda. Gradually work this into the creamed mixture. Fold in the nuts, chocolate, and candied ginger until incorporated.
  • Divide dough in half and shape into foot-long logs. Encase in plastic wrap. Chill at least two hours, or freeze for later baking.
  • Preheat oven at 350-degrees. Unwrap log and cut dough into 1/4-inch thick medallions, reshaping with fingers as needed. Place spaced out on parchment-covered cookie sheet.
  • Bake for 10 to 12 minutes, until set with a firm, golden base. Cool on pan for 5 minutes then move to rack to completely cool.
  • Cookies keep for at least 3 days in sealed containers at room temperature.

OM NOM NOM!

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    Bready or Not Original: Soft Maple Sugar Cookies

    Posted by on May 27, 2020 in Blog, Bready or Not, cookies, maple | Comments Off on Bready or Not Original: Soft Maple Sugar Cookies

    Soft Maple Sugar Cookies! That’s right, this recipe combines two of the best things ever for an original treat.

    Bready or Not Original: Soft Maple Sugar Cookies

    It has been way too long since I offered up a maple-flavored treat. These are so good, they make up for that lapse in a major way.

    Bready or Not Original: Soft Maple Sugar Cookies

    These are soft, chewy cookies. Maple flavor is built into the dough, and the drizzle of glaze adds a touch more.

    Bready or Not Original: Soft Maple Sugar Cookies

    I wish I could say how long these cookies will keep, but I don’t know. They stayed delicious for at least one full day, then they went to my husband’s work and were goooooooone.

    Bready or Not Original: Soft Maple Sugar Cookies

    You’ll have to bake them yourself and see how long they last!

    Bready or Not Original: Soft Maple Sugar Cookies

     

    Bready or Not Original: Soft Maple Sugar Cookies

    These cookies combine classic chewy sugar cookies with lovely maple flavor. Recipe makes about 57 cookies using a teaspoon scoop.
    Course: Dessert, Snack
    Keyword: cookies, maple
    Servings: 57 cookies
    Author: Beth Cato

    Equipment

    • teaspoon scoop
    • parchment paper

    Ingredients

    Dough

    • 1/2 cup unsalted butter softened 1 stick
    • 1/2 cup shortening
    • 1 1/2 cups white sugar
    • 1/4 cup brown sugar packed
    • 1/4 cup pure maple syrup
    • 1 teaspoon baking soda
    • 1 teaspoon cream of tartar
    • 1/8 teaspoon salt
    • 3 egg yolks
    • 1 teaspoon vanilla extract
    • 1 teaspoon maple flavor
    • 1 3/4 cups all-purpose flour

    Glaze

    • 1/4 cup unsalted butter half stick
    • 2 cups confectioners' sugar plus more is needed for thickness
    • 1/4 cup half & half or milk
    • 3 Tablespoons maple syrup

    Instructions

    • Preheat oven at 300-degrees. In a large bowl, beat together butter and shortening. Add both sugars, maple syrup, baking soda, cream of tartar, and salt. Beat for about 2 minutes, scraping bottle of bowl often. Add egg yolks one at a time, followed by vanilla extract and maple flavor. Mix in flour until just combined.
    • Use a scoop or spoon to dollop dough onto a parchment paper-lined cookie sheet, spacing out to account for spread. Bake for 11 to 16 minutes. Let set on cookie sheet for 10 minutes, then transfer to a rack to completely cool.
    • Once all cookies are baked and cooled, move them back to the parchment-covered pan, close together, before mixing glaze.
    • In a small bowl, melt butter in microwave. Add the confectioners' sugar to bowl, followed by half & half and maple syrup. Stir. Add more sugar, if needed, to form a thick consistency. Drizzle all over cookies. Let set for 30 minutes to 1 hour before moving to sealed containers.

    OM NOM NOM!

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      Bready or Not: Maple Nut Pie Bars

      Posted by on May 29, 2019 in Blog, blondies, Bready or Not, cookies, maple, pie | Comments Off on Bready or Not: Maple Nut Pie Bars

      Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.

      Bready or Not: Maple Nut Pie Bars

      These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.

      Bready or Not: Maple Nut Pie Bars

      That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.

      Bready or Not: Maple Nut Pie Bars

      Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.

      Bready or Not: Maple Nut Pie Bars

      Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!

      Bready or Not: Maple Nut Pie Bars

      Modified from Brownies & Bars Magazine.

       

      Bready or Not: Maple Nut Pie Bars

      These Maple Nut Pie Bars are similar to pecan pie, but in handy bar form. They consist of a shortbread crust topped with crunchy, sweet nuts. Perfect for the holidays and year-round.
      Course: Dessert, Snack
      Keyword: bars, maple, pie
      Author: Beth Cato

      Ingredients

      • 1 1/2 cups all-purpose flour
      • 2/3 cup confectioners' sugar
      • 1/4 teaspoon salt
      • 2/3 cup unsalted butter room temperature
      • 3 eggs room temperature
      • 1 1/4 cups mixed nuts chopped
      • 3/4 cup brown sugar packed
      • 3/4 cup pure maple syrup
      • 3 Tablespoons unsalted butter melted
      • 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract

      Instructions

      • Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
      • In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
      • As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
      • Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
      • Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
      • OM NOM NOM!
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      Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

      Posted by on Jan 16, 2019 in Blog, Bready or Not, cookies, maple | Comments Off on Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

      We made it three weeks into 2019 before we hit a maple recipe. Glazed Maple Pecan Shortbread Cookies, to be exact.

      Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

      This is a recipe that involved heavy experimentation for me. The base recipe made maple logs, which were then dipped in chocolate. I found the log-making process awkward. I didn’t want milk chocolate paired with maple, either.

      Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

      Therefore, I tweaked and twisted things around, and the end result was a cookie that reminds me a lot of Pecan Sandies from the grocery store, just with a necessary oomph of maple.

      Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

      Instead of making the cookies into logs, I press them flat and used by bench knife to slice them into squares. A drizzle of maple glaze added just the right touch of sweetness after baking.

      Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

      These are ideal cookies to go along with coffee or tea. They are a little dry and crumbly, but easy to eat in a bite or two.

      Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

      Plus, you can omit the pecans if necessary! You’ll get fewer cookies, but the texture and maple goodness are still downright scrummy.

      Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

       

      Bready or Not Original: Glazed Maple Pecan Shortbread Cookies

      These cookies taste a lot like Pecan Sandies, just with a special oomph of maple. That said, you can actually omit the pecans and they still taste great, you'll just have fewer cookies. With the recipe intact, the end result is about 35 inch-square cookies.
      Course: Dessert, Snack
      Keyword: cookies, maple, shortbread
      Author: Beth Cato

      Ingredients

      Cookies:

      • 1/2 cup unsalted butter softened
      • 1/2 cup shortening
      • 1/2 cup confectioners' sugar
      • 1 teaspoon vanilla extract
      • 1 teaspoon maple flavor
      • 1 1/2 cups all-purpose flour
      • 1 cup quick oats
      • 1/2 cup pecans finely chopped
      • 1/2 teaspoon salt

      Glaze:

      • 1/2 cup confectioners' sugar
      • 1 Tablespoon + milk or half & half
      • 1 teaspoon maple flavor

      Instructions

      • Preheat oven at 325-degrees. In a large bowl, cream together the butter, shortening, and confectioners' sugar. Beat in the vanilla and maple flavor.
      • In another bowl, sift together the flour, oats, pecans bits, and salt. Gradually combine with the wet mixture until it forms a cohesive mix.
      • Clean off a space of counter or tear off a large piece of parchment paper. Dump the cookie dough out and form it a roughly 8x8 square. Use a bench knife or a pizza cutter to slice into squares about an inch in diameter.
      • Transfer cookies to a parchment-lined cookie sheet. Add a little space between cookies, but they won't spread much.
      • Bake for 14-17 minutes, until cookies are set and lightly browned. Transfer to a rack to cool.
      • Once all the cookies are baked and at room temperature, set out another piece of parchment paper. Place the cookies there, close together.
      • In a small bowl, mix together glaze ingredients, adding enough milk to create a dribbling consistency. Use a fork to dribble glaze or the back of a spoon to coat each one. Leave out for an hour or so to set, then seal in container at room temperature.
      • OM NOM NOM!
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      Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

      Posted by on Nov 7, 2018 in Blog, Bready or Not, cake, maple | Comments Off on Bready or Not Original: Glazed Earl Grey Maple Gingerbread Sheet Cake

      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

      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!
      Course: Breakfast, Dessert, Snack
      Keyword: cake, gingerbread, maple, sour cream
      Author: Beth Cato

      Ingredients

      Cake:

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

      Instructions

      • 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

      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.
      Course: Dessert, Snack
      Keyword: cookies, maple, pumpkin
      Author: Beth Cato

      Ingredients

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

      Instructions

      • 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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