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Baked Northwest

Tag Archives: maple syrup

Old School Granola Bars

21 Wednesday Jan 2015

Posted by BakedNorthwest in Baking, Breakfast, Easy, LuLu's Classics

≈ 1 Comment

Tags

dried fruit, February 21, granola, granola bars, maple syrup, National Granola Bar Day, walnuts

Granola Bars

So apparently it’s National Granola Bar Day?

Last year on my Instagram feed, I started taking note of all of these National “food days.” I would be like, “Is it seriously granola bar day? Who comes up with this shit?”

I guess there is a “day” for just about any food you can think of, and while it’s totally bonkers ridiculous, I couldn’t help but put my favorite food days on my calendar, so I would be ready for 2015. And there we go – another one of my 2015 blogging goals. These “days” I will be celebrating represent recipes I have always wanted to try, maybe even recipes I didn’t know I wanted to try, but nonetheless things I have always thought would be fun to make.

Homemade Granola Bars

So Granola Bars – Obviously one of my favorite things on earth. Easy, on the go, sometimes healthy, sometimes not. However, I had never made my own. They were always in store-bought form which is something I try to stay away from these days. Continue reading →

Sparkling Cranberries

20 Thursday Nov 2014

Posted by BakedNorthwest in Appetizers, Baking, Easy, Entertaining, Holidays, Thanksgiving

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Tags

cranberries, cranberry, fresh cranberries, fresh cranberry, maple syrup, sparkling, sugar, sugared, superfine sugar

Sparkling CranberriesWe love finding new traditions around here. We are on year 2 of making these Sparkling Cranberries from Southern Living. While they are perfect on their own, there are endless possibilities and ways to serve them around the holidays: Adorning baked brie, used on brownies or cakes, or in mini fillo cups…there are a lot of delicious possibilities!

These little jewels can be made ahead, we tend to make a big batch and they will chill in the fridge and we will bust them out whenever a festive urge hits…

Recipe
Sparkling Cranberries
adapted from Southern Living
makes a little over 2 cups of cranberries
Ingredients
  • 1 cup pure maple syrup
  • 2 cups fresh cranberries
  • 1 cup sugar (can also use superfine sugar)
  • Parchment paper

Directions

  1. Cook maple syrup in a saucepan over medium-low heat 1 to 2 minutes. (Don’t let syrup get too hot or cranberries will pop.)
  2. Remove from heat; stir in cranberries. Cover and chill 8 to 12 hours. Place sugar in a large bowl or baking dish. Drain cranberries in a colander (about 15 minutes).  Feel free to save that syrup for later…don’t let it go to waste!
  3. Add 4 to 5 cranberries at a time to sugar; gently toss to coat. Repeat with remaining cranberries. Place cranberries in a single layer on a parchment paper-lined baking sheet; let stand until completely dry.

Classic French Toast

18 Saturday Feb 2012

Posted by BakedNorthwest in Breads, Breakfast, Easy

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Tags

bacon, bread, butter, challah, french toast, jam, maple syrup

There are a million different kinds of french toast out there, but for me, there’s nothing like the classic. When I have some bread that is getting a bit dry it’s always my excuse to whip up a batch of french toast so it doesn’t go to waste.

Ina Garten’s Challah French Toast recipe is my go-to for Classic French Toast. It’s easy to adapt the recipe to what you have in the house, this morning I only had grapefruit around, so I used that. I ran out of honey earlier this week, so I used agave nectar. Still amazing! The citrus zest adds the perfect twist, and all I need is a little butter and syrup and I’m in breakfast heaven.

Oh, and don’t forget the bacon. Am I the only one who gets offended when a breakfast joint doesn’t include bacon with their french toast?

Recipe

adapted from the Barefoot Contessa Family Style cookbook

Ingredients

  • 6 extra-large eggs
  • 1 1/2 cups half-and-half or milk
  • 1 teaspoon grated citrus zest (orange, lemon, or grapefruit)
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon good honey or agave nectar
  • 1/2 teaspoon kosher salt
  • 1 large loaf challah or brioche bread
  • Unsalted butter
  • Vegetable oil

To serve:

  • Pure maple syrup
  • strawberry or raspberry preserves (optional)
  • Sifted confectioners’ sugar (optional)

Directions

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar.

Hot off the grill, awaiting butter and maple syrup...

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