maple Archives | butter loves company

maple coconut cookies

May 4, 2020 by Butter Loves Company

This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

The stay-at-home orders continue and so do the baking adventures—this time we’re having Maple Coconut Cookies! We’re so excited to now have our good news public—after months of secret-keeping we are thrilled to be able to share we’re having a baby boy! While it is a strange time to be pregnant and things have not been as I would have imagined (or any of us could have, for that matter), we are so grateful to be growing our family and to have another sweet mouth to feed in the coming months.

One of the things I am most excited to do when our little babe arrives is to bake together. I know it’ll be some time before his little hands can stir but it makes me smile so hard thinking about it! This Maple Coconut Cookie recipe is perfect for getting kids involved. They are easy to mix together—just 5 steps, no stand mixer required, no dough chilling—and they taste super comforting. They come out really thick and stay moist and chewy inside thanks to Eagle Brand Sweetened Condensed Milk, maple syrup, and sweetened shredded coconut (which also gives them some texture). I also drizzled them with a maple glaze because it really ups the maple flavor. If you happen to have maple or coconut extracts you could also add in a teeny bit to enhance the flavor even further.

You can customize the extra mix-ins to whatever you have on hand right now. We added pecans and white chocolate because I love the combination of pecan and maple, and the white chocolate sounded delicious for extra pops of sweetness. You could omit both or substitute in chocolate chips, sprinkles, dried cranberries, other nuts, whatever your heart desires!

These cookies remind me of a combination of breakfast cookies and maple candy. Something about the maple flavor makes me think of a plate of pancakes and the sweet glaze transports you to a Vermont ski lodge gift shop (For me, at least, that is where I used to buy maple candy! Ha!).

Love, and be well.
Jenna

pecan tart with maple cheesecake filling

September 25, 2019 by Butter Loves Company

This post has been sponsored by Fisher. All thoughts and opinions are my own.

You all may want to sit down. Because this recipe is SO good. I need you all to hunker into your seats, grab a fork, and dig into this Pecan Tart with Maple Cheesecake Filling. Here is the low-down:

Nutty, crisp, and buttery crust
Sweet, creamy, and tangy filling
Smooth, airy whipped cream
Caramelized candied pecans

I love baking with nuts any time of year but from fall through the new year, pecans—like Fisher® Chef’s Naturals® Recipe Pecans—take center stage. Fisher is the #1 selling recipe nut brand and super convenient for bakers. You can find them at ACME in the baking aisle (or check out ACME’s mobile app).

Save today at your local ACME! There is a Stock Up Sale going on at your local ACME, running 10/2-10/15.

You can also shop Fisher Nuts – Stock Up Sale and save at any of the Albertsons Companies Family of Stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway.

Whether in a pecan pie, pecan sticky buns, spiced nuts, or now, this pecan tart, pecans are seriously a star of the season. This recipe uses Fisher pecans as the base of the tart crust and for the sweet and crunchy candied pecan topping. They’re so versatile and really balance the cool creaminess of the autumn-inspired maple cheesecake swoops.

Fisher has been a family-run business since 1922, founded by father and son immigrants, and now, the 4th generation of the family continues to run the company. They have American Heart Association (AHA) certified walnuts, pecans, and almonds, which are gluten free, vegan, non-GMO verified, and preservative-free. This Pecan Tart with Maple Cheesecake Filling can also be made gluten free very easily (it is basically gluten free as-is but just double check your ingredient labels if you want to confirm your version is GF).

The tart is surprisingly easy to make, as the tart crust comes together in a food processor, the cheesecake is no-bake and can just be spread into the cooled tart shell, and the candied pecans can easily be made ahead. It is actually best when you make the crust and filling ahead so it has ample time to set in the refrigerator. You can make your own whipped cream or use a prepared option.

This would be perfect for fall gatherings like game day, Friendsgiving or Thanksgiving, or for a nice Sunday dinner.

Check out a Free 3 Months of Online Cooking Classes via Smart Kitchens with Purchase of 2 Fisher Nuts (in a single transaction).

Xo,

Jenna

Save today at your local ACME!

maple oatmeal scones with maple glaze

January 6, 2014 by Butter Loves Company

When someone tells you that you have ruined other scones for them forever, you know you have a winning recipe. That is what my (now) boyfriend said after biting into one of the Maple Oatmeal Scones with Maple Glaze I brought to the restaurant we both worked at a few years ago. To me, scones are a very underrated baked good and they are fairly often my breakfast pastry choice. At a time of day when my eyes are usually adjusting the to light of day, scones have just the amount of sweetness I need.

Whether savory or sweet, one important detail in making scones is the texture. I’ve tried recipes that ended up too dry or too soggy, too crumbly or too hard. Of all the scone recipes I have tried, this has to be my goldilocks. It is the ‘just right’ texture I had been looking for. Because it has a light flavor, it is good accompanied by nice butter or jam. It can also act as a canvas for other scone creations. When I made them most recently, I added in about a cup of dried cranberries and omitted the glaze.

One little tip I have for making these scones is to dice the cold butter and re-refrigerate it before you start with the rest of the recipe. The butter should be very cold when you add it to the dough, which helps the scones rise and adds flakiness. Prepping this beforehand will save you time as you run through the rest of the recipe.

I must direct the credit of this winning recipe to Ina Garten, a woman who I have found to have consistently reliable recipes. Ina, my boyfriend and I thank you each time we enjoy one of these with our morning coffee!

maple oatmeal scones with maple glaze

Recipe Type: Scones

Cuisine: Breakfast

Author: Ina Garten

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Serves: 14 scones

Ingredients

Scones:
3 1/2 cups all purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
Glaze:
1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.