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Pumpkin Maple Cream Cookie Blondies

28 Oct

I always hand write down my recipes before I put them in the post.  I almost always write them down in one specific notebook, which is sugar, flour, and butter covered.  But the odd time I don’t.  Sometimes I just grab a piece of paper and get writing.  This hasn’t been a problem….. until now.
Keep Reading

Cinnamon Toast Crunch Krispie Squares with a Maple Syrup Glaze

27 Apr

I am exhausted.  Having a puppy is like having a toddler dropped in your lap and you can’t use diapers.  It’s crazy.  I love our Max.  He is funny and cute and wonderful.  But…. he poops on the floor, chews anything and wakes me up waaaay too early in the morning. keep reading

Maple Cream Cookie Blondies

20 Feb

Hi Friends,

I went and stuffed cookies in something again.  Remember these?  It’s becoming a problem.  I may need an intervention.  But before you send me off you are gonna need to make these.
–keep reading

Maple Bacon Pancake Cupcakes

21 Dec

I feel like a bad parent.  I haven’t taken my kids to get their picture with Santa yet.  There is something about having those cute little pictures with the jolly ol’ Saint Nick that makes parents a little crazy.  Like waiting in line for hours with screaming kids dressed in ridiculously high maintenance outfits. –keep reading

Pumpkin Cake Cookies with a Maple Cinnamon Glaze

8 Nov

What has happened to TV shows?  In the “olden” days TV shows used to have theme songs and openings.  Everyone knows “Sometimes you wanna go where everybody knows your naaame do do do do and they’re always glad you came”  and what about the original 90210 “snap”, “I got in one lil fight and my mom got scared and said “You’re moving with your auntie and uncle in Bel-Air”, the annoying show from Dawson’s Creek and the gang frolicking on the beach.  Now you get a 5 second intro that is boring and unoriginal.  No cool songs, no frolicking just the title of the show.  It’s not like the intro has been replaced by more show, just more commericals.

Unless you are watching HBO, they know how to do an intro.

Just a thought, but I totally want my own theme song.  Then every time I want into a room I can play it on my ipod, have dancers appear from outta nowhere.  Like a theme song flash mob everywhere I go.

I can’t decide what my theme song would be though.  I need a song about butter and sugar and flip flops.  Somebody should really write that song.  I would buy it.  What would your theme song be?

Anyways I made these Pumpkin Cookies because I had a can of pumpkin staring at me for like a month and I needed it to stop glaring at me every time I opened the cupboard.  I’m all about glaze lately so I had to put a glaze on these too.


The glaze was a good thing.  These cookies were fluffy and cakey but not flavor packed.  The texture was there for sure but then you add that maple cinnamon glaze and they are elevated to something worth making.  So the cookies with glaze are great, the cookie without glaze alright, glaze by itself awesome. 😉  If you wanted a cakey cookie with a light pumpkin flavor and without the glaze I would bump up the spices.

Pumpkin Cookies– makes 32 – adapted from allrecipes

1/2 c butter – room temp
1 c granulated sugar
1 tsp vanilla
1 egg – room temp
1 c pumpkin puree
2 1/4 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tbs orange zest

Glaze – from howto-simplify

1 tbs melted butter
1 c confectioners sugar
2 tbs pure maple syrup
1 tbs cinnamon
1-2 tbs water

Preheat oven to 375 F and move rack to middle of the oven.  Cover a baking sheet with parchment paper  and set aside.

In a large bowl mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt.

In the bowl of a standing mixer cream together butter, sugar and orange zest until fluffy (a couple minutes).

Beat in egg, vanilla and pumpkin until just combined.

Stop the mixer add your dry ingredients and mix on low until just combine.

With a small cookie scoop drop cookies onto the parchment paper.  The dough will be sticky and they don’t spread much so you can put them pretty close together.

Bake for 10-12 minutes until the tops spring back or a toothpick comes out clean.


Mix sugar, butter, maple syrup, cinnamon together, slowly add water until it’s a slightly runny consistency.

Once the cookies have cooled, using a spoon slowing run glaze over the cookies.

Will last about 3 days but not any more in a air tight container.


Maple Bacon Cinnamon Buns

18 Oct

The first time I remember making cinnamon buns was with my Gramma when I was maybe 3 or 4.  It’s one of those fuzzy memories where you can’t place the time or year or how old you were exactly but you remember.  I was peaking up to see over the edge of the counter to gaze upon the dough covered in sugar and cinnamon.  Every time I smell dough rising I am transported right back to that place.

I wanted to make cinnamon buns but I wanted breakfast ones.  With maple and bacon.  Yummmm.  I made them in 2 batches.  The first batch I put in the fridge over night and let rise on the counter for a couple hours.  Obviously, it wasn’t enough time.  They weren’t very good, sort of dry and hard.  I was a little concerned but I had frozen the second tray.  I took them out of the freezer, covered them in a dish towel and put them on top of the fridge.  Eureka.  They rose like cinnamon buns should, all big and fluffy and screaming to be baked and eaten.


The bacon added that salty crunch and the maple syrup made it taste like a big Sunday breakfast in a bun.  The buns were yeasty and soft, well the second batch was.  I would have cut them a bit thicker but that is just my personal preference.  I also discovered if you roll your cinnamon buns too tight the centres will pop up outta your bun.

Recipe – 18 buns – I used Smitten Kitchen cinnamon buns for my base recipe.


1 c buttermilk
3 tbs butter
3 1/2 c all purpose flour + more for sprinkling – divided
1/2 c sugar
1 egg
2 1/2 tsp rapid rise yeast (1 envelope)
1 tsp salt


3/4 c brown sugar
2 tbs cinnamon
1/4 c butter room temp
1/2 lb bacon cook and chopped
1/4 c maple syrup


4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 c (1/2 stick) butter, room temp
1/2 teaspoon vanilla extract
I sprinkled bacon and extra syrup on mine and man it was worth it.

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120 F to 130F, about 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. (I didn’t have to)  Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a dough hook for this process.) Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
FillingMix brown sugar, cinnamon and pinch of salt in medium bowl.
Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Then bacon and cover with the maple syrup.  Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer. Don’t skimp on the double-rising time. I did and they weren’t good so again don’t skimp!
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
GlazeCombine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.Best served that day.  If you have left overs reheat before serving.