Fall is definitely in full swing and I couldn’t be more excited! I have all my cute Target dollar section decorations out, and who could forget all my other Halloween decorations! My fiance thinks I’m starting a pumpkin family with all the glass pumpkins I have in every corner of the house!
As I was putting up more decorations the other day & thinking about how to use the peanut butter chocolate chips I got from Nestle, I honestly found myself stumped! So I texted my mom and asked her if she had any ideas ( she’s pretty much the queen of delicious flavor combos!) She gave me a fantastic, scrumdiddlyumptious idea! Brown Sugar Maple Syrup Cookies with Peanut Butter Chip cream cheese frosting! Wow! I told you, she’s the queen.
I started baking up this new creation and realized something huge, I have never shared the history of maple syrup before! How can this be? Well, I’m here to share it with you now, you’ll have to forgive me, I thought I had shared it...or maybe that was molasses…
Maple syrup is such a cool ingredient to work with, and I’m talking real maple syrup not that fake sugar stuff at the store. Maple syrup is part of many Native American legends, however, no actual documents date it back to that time.
According to an article published by Michigan State University, a god named NenawBozhoo, saw that his people were becoming lazy as they drank the pure maple syrup from the maple trees rather than hunt or forage for food. When he saw this he cast a spell on the maple trees that made the syrup turn into a watery sap that required processing before it could be consumed.
When settlers moved to the New World, they took the sap of maple trees and boiled it over a fire to thicken the consistency and make syrup! Today, maple harvesters use a tube to transfer the sap to the building, known as a “sugar shack” where it is eventually boiled and turned into the syrup we love.
How do you like to enjoy maple syrup? Do you like to pour it over freshly baked buttermilk pancakes or are you like me and like to use it in your baking? Make sure to comment below, I would love to chat! Also, don’t forget to subscribe to my blog to help me take a bite out of history!
Brown Maple Sugar and chocolate peanut butter sandwich cookies
- 1/2 cup vegetable oil
- 8 tbsp. of butter
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups of all-purpose flour
- 1/4 cup of real maple syrup
- 1 cup powdered sugar
- 1 stick of butter
- 1 package of cream cheese
- 1/2 cup melted Nestle peanut butter chips
- Mix together the butter and cream cheese until creamy. Add powdered sugar and mix well.
- Melt the peanut butter chocolate for 30 seconds and then stir it into the cream cheese mixture. Place about 1-2 tbsp. of the filling on one cooled cookie and then use another to make a sandwich. Optional, you can dip the side of the cookie in more melted chocolate.
- In a large bowl, combine the oil, butter, and sugars; beat until combined. Add the egg, extracts, maple syrup, beating until smooth.
- Add the baking soda, baking powder, salt, and flour; mix until smooth. Cover the bowl and refrigerate the dough for at least 2 hours.
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.
- Scoop out balls of equal size.
- Bake the cookies for 13 minutes, until the edges just begin to brown. Remove them from the oven and let them cool on the pan for 10 minutes. Tasty!
For the cookies
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