This recipe came from King Arthur Flour. I used whole wheat flour instead of white and doubled the butter in the streusel so that it would actually be crumbs, not a loose mixture of flour and sugar. Instead of granulated sugar, I used raw cane sugar, because Wholesome sent me some a while ago and it needs to be enjoyed! The recipe did recommend adding maple extract for a more intense maple flavor. I would agree that it is very subtle without the extract, which is not necessarily a bad thing.
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This recipe looked like a good way to use up some coconut palm sugar without being overwhelmed by its flavor. My only substitution was using all whole-wheat flour instead of some white. There was enough batter for 24 muffins, which were moist and pleasant.
King Arthur Flour sent this recipe for Pancake Bread, so I doubled it and made 24 Maple Muffins. A few deviations from the original recipe:
I also didn't put in the recommended maple extract or wait eight hours to eat one. They had a lovely flavor because of all the fancy sugars. Not sure what I think of the streusel--it was a crunchier texture than what I typically make, but it tasted okay. My version of Show Me the Yummy's Protein Brownie Bites is not very photogenic, but it is delicious! I have made them several times, and this is about as good as the pictures get. My changes to the recipe:
Food52 recently published this quick-and-easy cookie bar recipe. It looked like a great way to use up the free dark brown sugar from Wholesome and the not-free partially-used malted milk powder from Amazon. Alas, the quantities required were insufficient to use up either ingredient, but I did empty the chocolate chip container! Clearly, more malted milk and dark brown sugar recipes are in our future. I did not try these or take a picture of them before they went to church for Primary and Sunday School class treats. The students gave them multiple thumbs up, though, as evidenced by the scarce leftovers after our meetings. I deducted about four minutes from the minimum recommended baking time, and used regular butter instead of browned. Otherwise, this recipe was quick and easy, and everyone loved it.
Another recipe from the Wholesome website. I left out the pecans and substituted 1/2 cup butterscotch chips for some of the white chocolate ones, emptying containers of both left over from prior projects. I need to share these with friends and family and collect a few more opinions--I thought they were a bit one-dimensional and cloyingly sweet, but maybe somebody else will like them better. I also followed the baking instructions to the letter and they looked done on top but were gooier than expected inside. So the picture is pretty and it used ingredients that were readily accessible, but I will make something else next time.
There was plenty of Sucanat left over after making the ooey-gooey caramel bars to try another recipe. This one is called Sucanat Fudge Cake, but as I started measuring ingredients, I realized that it is very similar to our family's beloved Sour Cream Chocolate Cake! I made the cake as explained in the recipe, except that most of my ingredients were not organic or free-range or whatever other expensive adjectives Wholesome might have used. We had plenty of frosting in the refrigerator (left over from previous delicious cakes), so I just brought it to room temperature, beat it all together, and spread on top of the by-now-cooled cake. This made a good Friday treat. It would also make a good Saturday or any other day treat. It's always a good day when there is cake!
It was time to make snacks for Sunday School, and I had a jar of Gooey Cookie Caramel that was dying to be used in oatmeal bars. Rather than using a recipe from the family archive, I searched for one on the Wholesome Sweetener website and found Oatmeal Chocolate-Chip Brownies. Substituting all-purpose flour for their specialty items and adding a swirl of caramel instead of the chocolate chips and walnuts yielded these ooey, gooey, sweet and slightly spicy bars. Not too labor-intensive, and everyone was happy. This was my first time using Sucanat, which has a surprisingly floral fragrance. It worked well in these bars, complementing the gingerbread-flavored caramel. I think these would also taste great without the caramel, perhaps with a penuche frosting or a light glaze or some streusel on top.
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