Sunday Quote has a beef jerky recipe up in a few days
Read More“Stories may well be lies, but they are good lies that say true things, and which can sometimes pay the rent.”
~ Neil Gaiman
Bready or Not Original: Glazed Maple Blondies
This is a repost of an old favorite recipe: Glazed Maple Blondies.
Last fall when I prepared my Sweet Maple Cookbook, I remade and rewrote my original recipe. This wasn’t just to check the wording in the recipe, but to double check a major modification: using Golden Oreos.
That’s because some of us, in blighted wastelands (aka Arizona), don’t have a wide variety of maple products available year-round. Maple cream sandwich cookies are a brief Christmastime dream. Golden Oreos, however, are available year-round just about everywhere.
I found just the right balance of Golden Oreos and additional maple flavor to compensate for the lack of maple cookies. I tell you, my job is so strenuous at times.
My husband’s co-workers test and comment on most of my sweet recipes, and for them, this is an all-time favorite. Bake it up yourself, and see why!
Also, be sure to grab the Sweet Maple Cookbook over on Amazon! It includes this maple recipe and so much more.
Bready or Not Original: Glazed Maple Blondies
Ingredients
Blondies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 box maple cream cookies
- 10 Tablespoons butter melted
- 1 cup brown sugar packed
- 1/2 cup pure maple syrup
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Glaze:
- 2 cups confectioners' sugar sifted
- 1 teaspoon cinnamon
- 2 Tablespoons butter melted
- 3/4 teaspoon maple flavor
- 2 Tablespoons + milk almond milk works
Instructions
Blondies:
- Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees. Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.
- In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the white chocolate chips and cookie pieces.
- Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the blondie layer cool completely. Place in fridge to speed the process along, if necessary.
Glaze:
- Combine glaze ingredients in bowl. Add enough milk to make the icing spreadable, not runny. Immediately dollop over blondies and smooth out. Quickly sprinkle on the reserved crumbs. Use fingers to gently press in.
- Place pan in fridge to set for hour or two. Use the foil to lift the blondies onto a cutting board for easy slicing. Store refrigerated in a sealed container, between wax paper layers.
- OM NOM NOM!
Sunday Quote has a kid starting school soon
Read More“Prose is architecture, not interior decoration.”
~Ernest Hemingway
Bready or Not: Lemon Brown Butter Crinkle Cookies
Today’s recipe involves a bit of cookie alchemy: Lemon Brown Butter Crinkle Cookies.
They combine a lot of elements that you don’t normally see together, but the result is an amazing and unique lemon cookie that is spicy and fresh.
This is a nuanced cookie. You take a bite, and different levels of flavor evolve on your taste buds.
It’s also messy because the cookies are rolled in confectioners’ sugar, so this isn’t a cookie to eat before a fancy meeting or on the go.
Note that the sugar coating will be absorbed and/or fall off the cookie over time, so if you want them to look fully coated, eat them fresh. But the flavor is fine if you wait. The presentation changes, that’s all.
If you need tips on how to brown butter, there is a lot of advice to be found online, including videos! Browned butter really does make a different in a recipe, as it has a nutty new flavor going on. It’s well worth the effort for certain recipes.
Modified from Martha Stewart Living.
Bready or Not: Lemon Brown Butter Crinkle Cookies
Ingredients
- 1/2 cup unsalted butter 1 stick
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 lemon reserve 1 teaspoon zest and 3 Tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
Instructions
- Brown butter in a saucepan, watching carefully to make sure it doesn't burn. Set aside to cool.
- Mix together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, place the two sugars. Stir in the browned butter, followed by the eggs, zest and juice, and vanilla. Slowly add the flour mix. Dough will be loose and oozy. Wrap it up well in plastic wrap and set in fridge to chill for a day or two.
- Preheat oven at 350-degrees. Place parchment paper on cookie sheet.
- Measure out confectioners' sugar into a small bowl. Scoop a tablespoon of dough, roll it between palms to shape, then roll it in the powdered sugar. Set on parchment paper. Repeat process with other cookies, spacing them out, though expect minimal spreading.
- Bake 15 to 18 minutes, until cookies spread a smidgen and crackle. Let cool on cookie sheet for 10 minutes, then transfer to a rack to completely cool.
- Store between strips of parchment or wax paper in a sealed container. Will keep up to two days, but note the confectioners' sugar will absorb more over time.
- OM NOM NOM!
Sunday Quote prefers Sesame Street-style Monsters
Read More“I try to create sympathy for my characters, then turn the monsters loose.”
~Stephen King
