Maple Peanut Butter Cookies

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Maple Peanut Butter Cookies

  • Author: fs-admin

Ingredients

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  • 1/4 cup (half stick) salted butter, softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup oil, I like to use light-flavored olive oil
  • 3/4 cup brown sugar, packed
  • 1 and 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3 and 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/3 cup Fuller’s Sugarhouse pure maple cream

Instructions

  1. Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a large bowl or stand mixer, beat 1/4 cup butter until it is creamy and light with no lumps.
  3. Add 3/4 cup peanut butter and beat well until there are no lumps.
  4. Add 1/2 cup oil and mix well, scraping the sides and bottom of the bowl with a spatula.
  5. Add 3/4 cup packed brown sugar. Add 1 and 1/2 cups granulated sugar. Add 1 tablespoon vanilla extract and 2 eggs. Beat well, scraping the sides.
  6. Add in 3 and 1/4 cups flour, but do not mix it in yet.
  7. Use a 1/2 teaspoon to stir 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder into the flour. Add 3/4 teaspoon kosher salt to the flour and gently stir it into the flour. Then use the beaters or a spoon to mix the dry ingredients into the wet. The dough will be very dry.
  8. Place cookie dough into a 1- and 1/2-inch ball, the place on prepared baking dish leaving 2 inches of space in between.
  9. Smash each cookie to about 1/2-inch thickness, then put fork marks crisscross on the dough.
  10. Bake the cookies at 350 degrees for 8-9 minutes.
  11. Take the cookies out of the oven and let set on the pan for 5-10 minutes. Use a spatula to remove to a cooling rack. Let the cookies cool completely.
  12. Continue baking the rest of the cookies and let them all cool.
  13. When the cookies are cool, use a spoon to place a dollop of Fuller’s Sugarhouse pure maple cream on top of the cookie acting as a maple frosting.

Notes

Makes 30-40 cookies depending on size

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Maple Glazed Pumpkin Donuts

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Maple Glazed Pumpkin Donuts

  • Author: Melissa

Ingredients

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  • ⅓ cup soymilk
  • ½ teaspoon apple cider vinegar
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup pure pumpkin puree
  • ¼ cup granulated sugar
  • 2 tablespoon Fuller’s Sugarhouse pure maple syrup
  • 2 tablespoon melted coconut oil
  • 1 teaspoon pure vanilla extract
  • ¼½ cups Fuller’s Sugarhouse pure maple cream, warmed

Instructions

  • Preheat oven to 350°F. Lightly coat donut pans with nonstick cooking spray. Set aside.
  • Combine soymilk and vinegar in a small bowl and give a small stir. Set aside for 8-10 minutes to allow mixture to curdle.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In a separate bowl, whisk together the pumpkin puree, sugar, maple syrup, coconut oil, vanilla extract and soymilk mixture.
  • Add the wet mixture to the dry and gently stir until just combined. The batter will be thick. Pipe batter into prepared donut pans, filling about ⅔-¾ full.
  • Bake for 10 minutes, or until lightly golden and springy to the touch. Let donuts cool for 5 minutes before removing from pans and transferring to a wire rack to finish cooling.
  • Once donuts have cooled, gently pour maple cream over the donuts like a glaze. Do not overpour the maple cream.

Notes

Makes 7 – 8 donuts

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Maple Apple Crepes

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Maple Apple Crepes

  • Author: BH&G

Ingredients

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For the Filing

For the Crepes

  • 2 eggs, beaten
  • 1 ½ cups milk
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • ¼ teaspoon salt

Instructions

  • Prepare filling. In a large skillet toss together apples and lemon juice. Stir in apple juice, raisins or dried cherries, sugar, cinnamon and nutmeg. Bring to a boil over medium-high heat; reduce heat. Simmer uncovered for 5 minutes or just until apples are tender. Stir occasionally.
  • Stir in jelly, let cook for 5 more minutes. Lower heat to keep warm.
  • Prepare crepes. In a blender, combine all ingredients until smooth.
  • Heat a lightly greased small skillet over medium-high heat. Remove from heat and pour 2 tablespoons of batter onto skillet; lift and tilt skillet to spread batter evenly.
  • Place skillet back on heat and cook for 1 minute or until brown on one side. Turn crepe over to cook the other side.
  • Slide crepe onto a paper towel-lined plate. Repeat with the remaining batter.
  • Once crepes are cooked, spread ¼ cup of apple mixture over each crepe. Fold crepe over and place a spoonful of Fuller’s Sugarhouse pure maple cream over filled crepe.

Notes

Makes 10 crepes

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Maple Cream Charcuterie Board

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Maple Cream Charcuterie Board

  • Author: Jessica

Ingredients

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For the Maple Cream & Apple Baked Brie

For the Cheese Board

These are suggested items for your cheese board. Substitute with items that you enjoy..

  • Sliced pomegranates, fresh cranberries, or clementines
  • Aged Cheese: aged cheddar aged gouda
  • Hard Cheese: merlot-soaked parmesan asiago, Parmigiano-Reggiano
  • Blue Cheese: smoked blue gorgonzola, buttermilk blue
  • Breads: sliced baguettes, hard sesame breadsticks, whole wheat crackers, water crackers, crostini squares, flatbreads, bagel or pita chips
  • Charcuterie: paper thin prosciutto, hard salami sticks, pepperoni
  • Jams + Chutneys: hot pepper jelly, sour cherry preserves, bacon marmalade, apple and berry chutneys, hummus
  • Fruits + Nuts: grapes, dried apricots and pears, shelled pistachios, smoked almonds,
  • Tarts + snacks: olives, marinated artichoke hearts, roasted red peppers, balsamic glaze, pickled jalapeño peppers, whole grain mustard, hot and sweet mustard

Instructions

For the Maple Cream and Apple Baked Brie

  1. Preheat the oven to 375 degrees F. Spray a baking dish or pie plate with nonstick spray.
  2. Spread the apple butter on top of the brie cheese. Gently spread the maple cream on next. Layer on the apple slices and sprinkle them with cinnamon, then drizzle with maple syrup.
  3. Bake the brie for 10 to 15 minutes, just until it almost bursts and the cheese is melted. Drizzle more maple cream or syrup on top right before serving. Serve with lots of crackers, crostini and breadsticks!

For the Cheese Board

  1. Place cheese on the board first and then add in bowls with spreads or nuts. After that, fill in your empty spaces with other items you purchased.

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Maple Cinnamon Applesauce

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Maple Cinnamon Applesauce

Ingredients

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  • 6 McIntosh apples peeled and cut into 1-inch pieces
  • 2 Golden Delicious apples peeled and cut into 1-inch pieces
  • ¼ cup water
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • ½ teaspoon ground cinnamon

Instructions

  • Combine apples and water in a large saucepan. Bring to a boil and then reduce heat to simmer. Cover and cook until apples are very soft, about 30 minutes. Stir occasionally.
  • Mash apples to desired consistency and stir in maple syrup and cinnamon.

Notes

Makes 4 Cups

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Maple Waffles Cones

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Maple Waffles Cones

Ingredients

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Instructions

  • Preheat your waffle cone maker. You can also use a pizelle maker.
  • Mix all ingredients into a bowl.
  • Scoop batter into machine, 2 heaping tsp for a small cone/bowl and 1 1/2 Tbsp for a full -sized cone/bowl.
  • Leave in the waffle cone maker for 40-50 seconds, then pull out and shape into a bowl or wrap around a cone.
  • Set aside to cool, then repeat with the rest of the batter.

Notes

Serving Size: 8 large cones or 16 small cones

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Maple Mocha Waffles

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Maple Mocha Waffles

Ingredients

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For the Waffles:

  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp. table salt
  • ½ tsp. baking soda
  • 2 cups buttermilk
  • 2 eggs, separated
  • ¼ cup each sugar and unsalted butter (4 Tbsp.), melted
  • ½ tsp. pure vanilla extract

For the Syrup:

Instructions

  • Preheat waffle iron.
  • For the waffles, whisk together flour, cocoa, salt, and baking soda. In a separate bowl, whisk together buttermilk, egg yolks, sugar, butter, and vanilla.
  • Melt 2 oz. chocolate in a bowl in a microwave; stir until smooth, cool slightly, then whisk into buttermilk mixture. In a separate bowl, beat egg whites with a hand mixer on medium speed until stiff peaks form.
  • Gradually add buttermilk mixture to flour mixture, stirring just until combined. Fold in egg whites just until combined, then fold in remaining 2 oz. chocolate.
  • Coat iron with nonstick spray, scoop ¼ cup batter into each well, and cook waffles until crisp, 7–8 minutes.
  • For the syrup, combine maple syrup, chocolate, espresso powder, and salt in a saucepan over medium-low heat, cook, whisking often until chocolate is melted and mixture is combined.
  • Serve waffles with Fuller’s Sugarhouse pure maple syrup!

Notes

Makes 7 Servings.

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Maple Fried Chicken & Waffles

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Maple Fried Chicken & Waffles

  • Author: Kylie Mazon-Chambers

Ingredients

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For the Fried Chicken:

  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 2 pounds boneless, skinless chicken thighs
  • Vegetable oil, for frying, as needed
  • 1 cup buttermilk
  • 1 egg
  • 1½ cups all-purpose flour
  • 1 tablespoon cornstarch

For the Cinnamon Buttermilk Waffles:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 2 cups buttermilk
  • ½ cup unsalted butter, melted
  • 2 large eggs

For the Hot Sauce Maple Syrup:

Instructions

For the Fried Chicken:

  • In a small bowl, combine the salt, pepper, paprika, garlic and onion powder. Season the chicken breasts with the mixture and place in a medium bowl. Let the chicken marinate in the spices for at least an hour.
  • Fill a large frying pan halfway with vegetable oil. Heat the oil to 350ºF.
  • Whisk the buttermilk and egg together in a medium bowl. In a shallow bowl stir flour and cornstarch together. Once piece at a time, dip chicken in the buttermilk then dredge in the flour mixture. Fry in the oil until the chicken is golden brown on all sides. Remove the chicken from the oil and place on paper towels to drain the excess oil.

For the Cinnamon Buttermilk Waffles:

  • While the chicken cooks, begin to make the waffles. In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In large mixing bowl whisk together the buttermilk, melted butter and eggs until thoroughly combined.  Slowly stir the dry ingredients into the wet ingredients, until just combined.
  • Spray waffle iron with vegetable oil cooking spray then spoon the mix into waffle maker until the surface is completely covered and cook until golden brown according to waffle maker instructions. Repeat with remaining waffle batter.

For the hot sauce maple syrup:

  • While the waffles cook, whisk the maple syrup and hot sauce together in a small bowl and set aside.

Notes

Makes 6 Servings

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