Tag Archives: Maple syrup sweetened

Oatmeal Peanut Butter Sandwich Cookies Print

Most everyone has their favorite Girl Scout cookie; I’ve certainly had my favorites over the years (frankly, I wouldn’t turn any of them down…), but the one that’s stood the test of time is the Do-si-do. Those yummy cookies with the creamy peanut butter filling sandwiched between tender oatmeal cookies somehow keep going in my mouth one after the other. These Oatmeal Peanut Butter Sandwich Cookies are a copycat of those wonderful Do-si-dos, but they’ve been made without refined sugar; which, despite the abundance of butter and peanut butter, still makes them more healthful than the original version. When you’ve depleted your stash of Do-si-dos, this recipe for Oatmeal Peanut Butter Sandwich cookies will be waiting for you, calling your name….

Peanut Butter Oatmeal Sandwich Cookies


    For the cookies:
  • 3/4 cup unsalted butter (1 1/2 sticks), room temperature
  • 1/2 cup peanut butter (smooth)
  • 5 tablespoons of maple syrup
  • 1 cup, plus 3 tablespoons of flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup of quick oatmeal
  • For the filling:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup peanut butter (smooth)
  • 2 tablespoons maple syrup


    Preheat oven to 350⁰F

    For the cookies:
  1. Line 2 baking sheets with parchment paper.
  2. With a stand or hand mixer cream together the 3/4 cup butter, 1/2 cup of peanut butter and 1/4 cup of maple syrup until well combined.
  3. Mix in the flour, oats, baking soda, and salt until just combined.
  4. Roll out the dough to 1/4 inch thick. Using a two-inch cookie cutter, cut out the cookies.
  5. Place cookies onto a baking sheet, about an inch apart, and chill on the sheets for about 20 minutes before baking.
  6. Bake for 9-11 minutes or until golden brown. Let cool on a wire rack while you make the peanut butter filling.
  7. For the filling:
  8. Add the butter, peanut butter, and remaining 2 tablespoons maple syrup to a medium bowl and mix on medium speed until fully combined and fluffy.
  9. Pipe or use a spoon to spread a generous tablespoon of the filling on one of the cookies and top with another cookie to make the sandwiches.
Makes: 12 Sandwich Cookies

Adapted from: Dinner, then Dessert
mini pumpkin cakes with maple cream cheese

Mini Pumpkin Cakes with Maple Cream Cheese Filling Print

Cuteness aside, these Mini Pumpkin Cakes with Maple Cream Cheese Filling are the bomb! The maple cream cheese filling is the perfect complement to these pumpkin cakes. I was having a hard time not eating it straight out of the bowl by the spoonful! Pumpkin desserts are a given at this time of the year and I tend to go to my old standbys, pumpkin pie or pumpkin bread, but felt it was time to change it up a bit and boy! am I glad I did! You won’t be sorry if you give these Mini Pumpkin Cakes with Maple Cream Cheese Filling a try for your holiday gatherings – I promise they’ll be a big hit!

mini pumpkin cakes with maple cream cheese filling


  • 3 eggs
  • 1 cup maple sugar
  • 2/3 cup pure pumpkin puree
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • Filling:
  • 6 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 2/3 cup powdered maple sugar
  • 1/2 tablespoon milk
  • Icing:
  • 3/4 cup powdered maple sugar
  • 2 teaspoons milk
  • 1 teaspoon maple extract


    Preheat oven to 375°F

    For the cake:
  1. Spray 15x10x1-inch jelly-roll pan with Baker’s Joy or similar and line with parchment paper, then spray paper and set aside.
  2. In a large bowl beat eggs and maple sugar with a mixer on medium high speed for 3 minutes. Add pumpkin and mix until blended.
  3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
  4. Add the dry ingredients to the pumpkin mixture on low speed just until combined.
  5. Pour cake batter into prepared jelly roll pan, smoothing with a spatula until it’s level.
  6. Bake for 11-14 minutes. Test for doneness with a cake tester or toothpick. Cake is done when the toothpick comes out without crumbs on it.
  7. Remove from the oven and let cool for 5 minutes. Invert the cake onto a cooling rack. Carefully peel away the parchment paper. Cool completely.
  8. Using a small 2-inch diameter cookie cutter (I used a pumpkin shape, but use whatever you like), cut out as many shapes as you can. Place half of the mini cakes on a serving plate.
  9. For the filling:
  10. Beat cream cheese, powdered maple sugar and softened butter on low speed until smooth.
  11. Add milk and beat on high speed until fluffy, about 2 minutes.
  12. Spread 1-2 tablespoons cream cheese mixture over each mini cake on your serving plate, then top with remaining cakes.
  13. For the icing:
  14. In a small bowl whisk powdered sugar, milk, and extract together until smooth. *Pipe icing on the top of the cakes.
  15. Refrigerate for an hour before serving.
Notes: *If you prefer, you can sprinkle the tops of the cakes with powdered sugar instead.
As always, you can substitute granulated and confectioners sugar for the maple sugars in this recipe, but if you substitute confectioners sugar in the filling, mix in an additional teaspoon of maple extract.

Servings: 16-18

Pecan Pie Muffins Print

I saw these Pecan Pie Muffins on Pinterest and they looked so yummy that I knew I had to make them immediately. Well, “immediately” turned into a few days because I was fresh out of pecans, but in fairly short order I was able to gather everything for them and oh my! am I ever glad I did because these little gems are yummalicious! And with only 6 ingredients in the recipe, they’re super easy to pull together! I used maple sugar and molasses to sweeten these pecan pie muffins, but if you’d rather make them with brown sugar, head on over to The Girl Who Ate Everything’s blog and check out Christy’s wonderful recipe.





  • 3/4 cup maple sugar
  • 2 tablespoons molasses
  • 1/2 cups all-purpose flour
  • 2 cup chopped pecans
  • 2/3 cups butter, softened
  • 2 eggs
  • Directions

      Preheat oven 350ºF
    1. Spray muffin pan with Baker’s Joy (or similar).
    2. In a medium bowl, stir together maple sugar, flour and pecans.
    3. In another bowl, beat the butter, eggs, and molasses together. Add in 1 egg at a time, beating well after each addition, then add molasses.
    4. Gently stir wet ingredients into the dry ingredients just until combined.
    5. Spoon the batter into the muffin cups to about 2/3 full.
    6. Bake for 20-25 minutes. Let cool slightly, then remove from muffin tins to cool on wire racks.

Apple Pie Print

When the cooler fall temperatures arrive, my instinct is to fill the house with warmth from my oven and the irresistible scents of pumpkin, cinnamon and apples, especially apples. Is there anything that says “Fall” more than the smell of baking apples? This recipe for Apple pie is about as all-American as they come, the only deviation from the norm is that this version is sweetened with maple sugar and the crust has a wee bit of whole wheat flour to give it a healthful crunch. Happy Autumn everyone!

Apple Pie

Apple Pie


  • 5 large Jonagold, McIntosh, or any tart-sweet apple, peeled, cored, and sliced ½” thick
  • 2 tablespoons all purpose flour
  • 3 tablespoons maple sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • 1 tablespoon lemon juice
  • 2 teaspoons butter, diced
  • 1 recipe double whole wheat pie crust (see below)
  • Preheat Oven to 450 degrees.


    1. Put foil-lined, rimmed baking sheet in the oven for 5 minutes just before you are ready to pop your pie into the oven.
    2. Place sliced apples into a large, glass mixing bowl, sprinkle with lemon juice. Microwave on high for 5 minutes to soften the apples. Cool until just warm.
    3. In a small bowl, combine the flour, maple sugar, cinnamon, and salt. Pour this mixture over the apple slices and stir gently with a rubber spatula until the apples are thoroughly coated. Set aside.
    4. Roll out the double pie crust on a floured surface then place the bottom crust in the pie pan.
    5. Pour the apples onto the unbaked bottom crust. Sprinkle the diced butter over the apples.
    6. Lay the top crust over the apples, then seal and crimp the edges of the crust. Cut 5-6 vent holes in the top of the pie crust.
    7. Carefully place the pie on the hot baking sheet in the oven. Bake at 450 degrees for 15-20 minutes (the top should be light golden brown). Turn the temperature down to 375 degrees. Bake another 30-35 minutes, until the top crust is a medium golden brown and the apple juices are bubbling in the center of the pie. This classic is delicious warm or cold.
Double whole wheat pie crust:
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 1/3 cup very cold vegetable shortening
  • 2 ¼ cups all purpose flour
  • ¾ cup white whole wheat flour
  • 1 cold egg, well beaten
  • 1 teaspoon kosher salt
  • 1 tablespoon maple sugar
  • 8-10 tablespoons ice water (a little over 1/2 cup)

  1. Cut the butter and shortening into a ½” dice, then place them in the freezer while you prepare the rest of the ingredients.
  2. Place the all purpose flour, whole wheat pastry flour, salt, and maple sugar in the bowl of a food processor fitted with a steel blade; pulse a few times to combine. Scatter the butter and shortening pieces over the top. Pulse 8 to 12 times. Some of the butter pieces will be small and others will be larger.
  3. With the machine running, add 5 tablespoons ice water to feed tube. Add the remaining water one tablespoon at a time, just until the dough is moist enough to hold together with a small portion is pinched between your fingers. Pulse the machine until the dough forms a rough ball.
  4. Place the dough on a floured board and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
  5. When chilled, divide the dough in two. Use both immediately or wrap and refrigerate for up to two days or freeze for up to two months.
Whole wheat pie crust adapted from: Well Plated



Banana Streusel Muffins Print

Ahhh, the sweet smell of Banana Streusel Muffins, in the morning! In one of my favorite daydreams I picture myself lounging in a plush-cushioned chaise on the sun-dappled deck of a lake cottage, steam drifting from the coffee cup in one hand, an azure glow from the i-pad in the other, where I’ve completely lost myself in the drool worthy images of Francesco Tonelli. The hungry rumble from my belly brings me back to earth. But then I realize that I have Banana Streusel muffins to sweeten my day! And that’s a reality to smile about! I hope you enjoy these lightly sweetened, very banana-y muffins!

Banana Streusel muffins

Banana Streusel Muffins


  • 4 medium, very ripe bananas, mashed
  • 1 egg, lightly beaten
  • 1/3 cup maple sugar or natural maple syrup
  • 1/3 cup butter, melted and cooled
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Streusel Topping:
  • 3 tablespoons maple sugar
  • 3 tablespoons walnuts, finely chopped
  • 1/4 cup cold butter
  • 1/4 teaspoon cinnamon


Preheat oven to 350º

For muffins:
  1. In a large bowl, mash bananas and add the lightly beaten egg, maple syrup, vanilla, and butter; mix well to combine and set aside.
  2. In another bowl add the flour, baking soda, baking powder and salt and whisk well.
  3. Add dry ingredients to wet ingredients and mix until almost all the flour has been incorporated. You don’t want to over mix or your muffins won’t be tender. (We’re going for tender muffins…).
  4. Pour batter into greased and floured cupcake pans, sprinkle a scant 1 tablespoon of streusel over the top of the muffin batter and bake for about 20 minutes or until a toothpick comes out clean.
  5. For Streusel Topping:
  6. Place all ingredients into a small food processor and pulse until it’s streusel-ly (or crumbly). If you don’t have a processor, using a pastry cutter will work too.
Serves: 10 – 12

Adapted from: Orgasmic Chef

Blackberry Frozen Yogurt Print

You may have noticed an absence of posts from me over the last month, and I apologize to any who have missed my recipes and accompanying images. I have a pretty good reason, though, and that reason is…I’ve been diagnosed with hypoglycemia. With a newly developed dessert blog filled with sugar-laden treats, you can imagine my excitement at hearing that “happy” news! Oh yeah, and the fact that it’s a precursor to diabetes and that I have to eliminate or severely reduce my consumption of my favorite treats thrilled the heck out of me too…. Having said that, I’m grateful that it was discovered early on and that I can do what’s necessary to minimize potential problems.

So, when the initial bummed-out feelings began to fade, I started considering my options, and settled on taking Dreaming Dessert in a somewhat different direction. I will still bring you desserts and sweets recipes, but they will be made with sweeteners like maple syrup and maple sugar.

So far in my research on various sweeteners both “natural” and otherwise, the bottom line seems to be that most of them have the same or similar effect on the body. When eaten in excess all sugars can have a negative impact on certain aspects of your health. No big surprise…the key here is moderation. I’ve chosen to use natural maple syrup and maple sugar, because there is a higher ratio of glucose to fructose; (your body needs glucose, fructose it can do without) than any other sweetener (except for Stevia – NOT a fan), and the flavor is mild enough to not overpower or impact other flavors in most recipes. Natural maple syrup and maple sugar also has the added benefit of being packed with 40+ different antioxidant-rich minerals. And to help even more, I’m going to do my best to add more fiber into recipes in the form of whole wheat flours, nuts, etc. because fiber helps to reduce the effect of sugar and carbohydrates on the body.

At this point I must offer a disclaimer: I am NOT a doctor or a nutrition expert at all. Everything I’ve stated above is based on information my doctor has given me and reading many, many different articles and posts on the subject of sugar in its various forms and its effects on the body.

There may be some who wonder, under the circumstances, why I’d continue with this dessert blog. My answer would be that I’m just not ready to give Dreaming Dessert up yet; I’m hoping that it can still serve a purpose and satisfy a need. My philosophy is that life’s too short to deny yourself the occasional somethin’ sweet and, hopefully, with the naturally sweetened desserts I’ll bring you every other week, you won’t have to.

Because I will be developing some of these recipes (ummm, that takes a lot of time and energy…) and because I’m still working the full time job, maintaining a household, husband, and dog, I’m only going to post every other week. I hope to make each one of the desserts I bring you worth the time you take to see what’s been whipped up, and that the images entice you to try them out yourself. I should mention that, whenever possible I’ll add a note at the bottom of the post about how to substitute sugar in the recipe, for those of you who aren’t bothered by the white stuff.

Now that I’ve made you read through the longest post ever, let’s get down to this week’s recipe. I know that in some parts of the country it’s starting to feel like Fall, but the calendar still says that it’s Summer so I have one more frozen treat for you to try. This simple Blackberry Frozen Yogurt has been lightly sweetened with real maple syrup; blackberry is the flavor that dominates though. If you love blackberries, you need to try this frozen deliciousness!

Blackberry Frozen Yogurt

Blackberry Frozen Yogurt


  • 3 cups fresh blackberries, strained to remove seeds
  • 3 cups plain Greek yogurt
  • 2 Tablespoons blackberry liqueur or vodka
  • 1 3/4 Cups Maple Syrup Sweetened Condensed Milk*

*Maple Syrup Sweetened Condensed Milk

  • 14 oz. can full-fat condensed milk
  • 1/3 – 1/2 cup maple syrup
  1. Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens as desired.
  2. Store in a glass jar in the refrigerator until you are ready to use.
  3. It makes about 12 ounces of maple sweetened condensed milk and should last a week or so refrigerated.


  1. In a blender, puree the blackberries with the maple syrup sweetened condensed milk and liqueur.
  2. In a medium bowl mix the puree with the yogurt.
  3. Pour the mixture into a loaf pan, cover with plastic wrap (make sure it’s touching the mixture) and freeze overnight.
Serves: 6-8

Note: If eating sugar isn’t a concern for you, you can substitute the maple syrup sweetened condensed milk for a 14 oz. can of regular sweetened condensed milk. The results will be just as tasty.