Baked Sunday Mornings: Maple Cupcakes wiith Maple Cream Cheese Frosting

REAP MAPLE SYRUP CUPCAKES MADE WITH TOASTED WALNUTS

Twenty-five years ago we moved to the Phoenix area from Upstate New York where we had lived for 8 years, 2 of which were in Watertown, a small town that often has the distinction of being the cold spot in the nation...maybe even the world.  It was torture!  We had lake effect blizzards, incredibly cold temperatures, winters that never ended, and very short spring-like summers.  It was the extreme opposite of AZ as far as climate and landscape.  

Along with places like Vermont, which we visited during our New York years, our little town produced maple syrup.  The street in front of our house was lined with sugar maples and our back yard had 2 big, old trees that we tapped each Spring for fun.  In the early spring, as the thaws began, the sap began to run in the trees and we would tap the sugar maples and hang our little collection buckets along their trunks.  The sap would sometimes drip into the buckets and at other times it would literally run with a small stream of watery liquid.  These buckets of sap were collected and boiled down forever, it seamed, to evaporate the water and make the syrup.  I can’t remember how many, but it took many gallons of sap to produce one gallon of syrup.  As I remember, the sap was boiled for about 24 hours.  We always liked the darker, more flavorful amber syrup which was created by longer, more patient boiling.  We used the syrup by the gallons.

MY SUNDAY CLASS GETS THESE TOMORROW...I'M SURE THEY WILL ENJOY SAMPLING THIS RECIPE WHICH IS UNUSUAL FOR ARIZONA--I MADE 72 OF THIS VARIETY

Now, here in AZ,  good maple syrup is hard to find and it is quite expensive.  During the first 5 or 6 years we lived in the Phoenix valley, our New York friends felt sorry for us and  shipped maple syrup to us by the gallon every Spring.  That great tradition gradually faded away as shipping charges amounted to more than the worth of the syrup.

Every place we have lived has had unique foods that are part of the culture of the area, but as we have relocated, we always leave behind special items we grow to love and feel we need; fresh maple syrup was one of these.

TURKEY CAME TO HELP...HE ADDED THE TOASTED WALNUTS TO GARNISH THE TOPS

It was a pleasure to bake a cupcake recipe using real maple syrup.  It brought back many “sweet” memories.  When Hubby cut into his first cupcake, I could smell the maple goodness from across the table.  Divine!  And the entire house smelled like a fancy bakery from the baking maple aroma.  That was this afternoon and I can still smell it's sugary, maple fragrance.

Hubby loves maple flavored baked goods.  He takes a trip to the local do-nut shop a couple of times every week to get a few fresh maple do-nuts.  He also loves maple nut ice-cream.  I will dedicate today’s cupcakes to Hubby...and, yes, he loves this cupcake recipe as I knew he would.

TURKEY IS SO EXCITED TO FIND OUT I WILL PUT HIM IN THIS POST

Turkey and I made 2 varieties of cupcakes today...72 each.  He let me know that these are his favorites.  He loves walnuts!!!  If there are nuts leftover, he wants to take them home.  I love it when the kiddies enjoy our baking projects.  I must say that this one was a hit!




HAPPY EARTH DAY TO ALL OF YOU!  HOPE YOU ENJOYED YOUR CUPCAKES TOO.

French Friday with Dorie: Coconut Friands

A NEW FAVORITE GOURMET CAKELET

JUST FINISHED BAKING--CAN'T WAIT TO TASTE

LOTS OF FUN SHAPES TO MAKE MINI DESSERTS

I FOUND THESE 1/2 SIZE FINANCIER  PANS IN MY CUPBOARD --AFTER BUTTERING AND SUGARING EACH HOLE, THE CAKELETS CAME OUT PERFECTLY

I looked forward to doing some baking today.  It has been one of those weeks.  Finishing taxes for 2011 and more for the first quarter of 2012, many hours working on some big projects for the Town of Gilbert, taking No. 1 son to lots of physical therapy...LOTS!!!  (He was hit in hubby’s work truck by a red light runner talking on a cell phone...he is OK but in lots of pain), dealing with insurance companies, sending kids with a special grandkiddie back to college located in another state, (very hard to do...especially cute and precious Baby M), etc.  In other words, not doing much of anything I had planned...you know, life.  It happens.

I EXPERIMENTED WITH SEVERAL PAN SIZES--LOVED MINI SIZES

I read through the recipe for Coconut Friands, which looked good, but it is something a little different from a similar favorite, Coconut Macaroons.  I wasn’t entirely sure of what to expect.  I also read through Dorie's Financiers recipe as a comparison and decided that as a stress reliever, I would also bake these recipes to do my own comparison. 

Between all my stuff for today, I rushed during every possible opportunity to get my baking project completed.  I did a little every time I was home for 5 or 10 minutes.  Found baking pans, got out ingredients, put eggs and butter out to become room temperature, chopped chocolate, etc.  And finally at almost midnight, I’m calling it a day.   It’s time to get my post ready so that I’ll be ready to rush around again tomorrow.  Keeps me young.  (That’s what I tell myself.)

FRESHLY BAKED FINANCIERS WITH A DIFFERENT SHAPE

After reading the recipes and searching the internet for a few photos (none in Dorie’s book), I decided to make today’s assigned recipe, but with one change: I zested a freshly picked orange, added the zest to the batter, and during the fridge time that batter became incredible!!!  Amazing!!!  That coconut with orange zest batter was so fragrant and sweet...well, I was blown away.  So much better than I could have imagined it would be.  Totally a winning experience to taste these morsels of deliciousness.

1/2 SIZE FINANCIERS

This recipe is a new, very special treat for me...I can’t say enough good about it.  Elegant yet robust flavors and outstanding texture.  I’m truly amazed when food turns out to be this good!   This is a blue ribbon recipe!!!

When these friands came out of the oven, No. 1 Son was laying on the couch, unsuccessfully trying to find a comfortable position.  He hobbled over to be my taster and was very impressed with these little gourmet cakelets.  He asked to take several home.  That always makes me happy.

FINANCIERS WITH ALMOND FLOUR AND GARNISHED WITH A FRESH BLACKBERRY BAKED ON TOP

Next I made the Financiers, which are a similar recipe, but with almond flour instead of coconut, and I added fruit...fresh blackberries, to the tops before baking.  I’m sure our group will bake these later as an assigned recipe, but being unfamiliar with exactly what Financiers are and how they would compare to the friands, I wanted to give them a try.

Again, fabulous!  Wonderful flavors in these simple, quality desserts.  I now know why they have been so very popular for such a long time in France as well as other parts of our world.  It’s great to have them as a new part of my world.  Many other types of fruits could have been used as a garnish, but since I had blackberries in the fridge, they were my choice.  I gave these cakelets a bam of confectioner’s sugar before serving, and they were superb.

HOT OUT OF THE OVEN--CHOCOLATE FINANCIERS

Last, badly needing chocolate, I made the Chocolate Fianciers.  Little bites of heaven.  Need I say more.

CHOCOLATE MELT-IN-YOUR-MOUTH PERFECTION

These desserts have been perfected over the years by many great bakers, and now they are mine.  Thank you, thank you to those before me who have cared enough about these sweet treasures to create recipes that I can have in perfect form the first time from my oven.  Thank you, Dorie, for adding these recipes to your wonderful book.  All versions are keepers.

While taking No. 1 Son home, Hubby came home late...working on a court case where he will be an expert witness tomorrow.  He sent me a text letting me know he found treasures in the kitchen that are delicious.  Nice.

I had plenty remaining to take a plate of these treats to my Frolicking Night Owl daughter and family as a Good Luck Wish for their big concert tomorrow...actually two concerts tomorrow.  It is a huge undertaking.  Hundreds are involved in the choirs and orchestra...a very high end professional event.  My little Penguin has a solo part where she will sing in the concert hall with a huge back-up choir and with a full orchestra.  The hall is sold out...thousands will hear her.  This will be a great experience for her young life and Frolicking Night Owl is a wonderful violinist with the orchestra.

READY TO ENJOY

Anyway, I’m tired.  My post is rambling on and on and probably does not make lots of sense to anyone but me. 

There are not many recipes that catch my attention so completely. These cakelets are a delight and I will make them over and over often. 

Hope everyone enjoys Coconut Friands as much as I do.

Tuesdays with Julia and Dorie: Lemon Cake

LOVELY LEMON CAKE LOAVES

I get extra happy anytime I can bake using my backyard citrus.  I was interested in baking today's cake, which I would label as a pound cake, for two other reasons:  1.)  I needed to make 240 small desserts for a friend's birthday party (three varieties with 80 each), and 2.)  I wanted to try this recipe using only the zest of the lemon and not adding additional fresh squeezed juice as an ingredient.  I've collected many citrus using recipes for baked goods that flavor the batters and doughs with only zest and I wanted to bake this cake and learn if the zest alone added enough lemony flavor for my tastes.

By tripling the recipe, I got 5 loaves one size smaller than the recommended recipe size.  I sliced each loaf into 12 pieces and then cut each slice in half.  I topped these cake slices with sweetened fresh strawberry puree, a heavy cream/cream cheese topping and garnished with a slice of berry.   This gave me my 80 mini-desserts using lemon cake and also left me with lemon cake for family.  All my desserts had to be assembled last minute and had to travel 45 minutes...and it is 92^ outside... and the party is outside.  These desserts needed to hold up for both the car ride and also in the outdoor heat.  My desserts held up beautifully and were loved by my friend and his guests.

LEMON LOAVES TRANSFORMED INTO MINI STRAWBERRY SHORTCAKES

Before slicing each loaf, I cut off the cake ends...these ends became my taste.  Verdict:  I like more lemon flavor.  

These loaves are quickly baked and produce beautiful loaves, but next time I will make a lemon glaze to drizzle over their tops.

Also, the loaves for home use were enjoyed the following day, and I liked this cake better after it had a day to "ripen."

HAPPY BIRTHDAY TO DEAN!

I'm excited to see how your lemon cakes turned out and to see what you have done with them!

Baked Sunday Mornings: Chocolate Covered Marshmallows

HAPPY EASTER!

THE BEST WE CAN DO ON A HOT "SUMMER" DAY

One thing that does not work on a hot day in the Phoenix, AZ valley is making chocolates.  I'm wishing I had made this challenge at Christmas time and saved the post for today.

But.........

I've looked through your posts and your candies look so delicious and are creative.  I will for sure make this one when the colder temperatures come back.....about December.

After 4 hours the minor amount of chocolate on these bunnies remains soft and refrigeration only helps for a minute or two...as soon as chocolates are out they start melting.  Guess it's time for major air conditioning....I read on the internet the ideal temp for making these kinds of candies is 65^...my kitchen is 85^ right now (Too much fun Easter baking) and we are swimming this weekend. We love the heat and hope you are all having a great weekend!

ARIZONA STYLE CHOCOLATE COVERED MARSHMALLOWS

French Friday with Dorie: Asparagus and bits of bacon

THIS ASPARAGUS DISH IS FABULOUS!

A simple post for a simple dish. 

After trimming off the tough ends, I steamed the asparagus just long enough that it began to soften.  While steaming the asparagus, I microwaved a pound of bacon by layering the strips between paper towels which makes this task easy and mess free.  This process takes about 13 minutes to get crispy bacon.  (Not all the bacon was used, but my men loved munching on the leftovers.)

The asparagus was drained and placed in a saute pan with about 2 Tablespoons bacon fat and a finely chopped 1/2 small onion.  Salt and pepper are the simple seasonings used.  After warming these ingredients for about 2 minutes, they were removed to a serving platter, topped with chopped crispy bacon, and drizzled with freshly squeezed lemon juice.

I had 5 tasters for this vegetable dish and all agreed that it was delicious and everyone had seconds.  This asparagus with bits of crispy bacon would make a lovely side for a special Easter dinner.

HONEY KNOWS HOW TO GET BEAUTIFUL

Honey slipped away and found my mascara.  She knows she is beautiful and wanted to show off her new look.

Happy Easter and Passover to everyone!  Hope you all have a wonderful weekend.

Tuesdays with Julia and Dorie: Pizza Rustica

MY SLICE OF THIS RUSTIC PIZZA PIE

As I viewed  the recipe schedule for April I was excited...who doesn't love pizza?  But then, in preparation for this project, after I perused the internet and found others who had made this same dish...those who had raved about this recipe being just like their Italian grandmother's traditional Easter pie, I learned that this recipe was not my traditional pizza!  Not even rustic traditional pizza.

SANTEED VEGES AND HAM ADDED TO THE RICOTTA EGG MIXTURE

Then, my Frolicking Night Owl daughter informed me that this recipe's crust was not easy to work with...kept tearing and breaking apart especially on the lattice.  She suggested that I might better enjoy a regular pie crust and more veges because she would describe this pizza to be more like a quiche.  She also made other exchanges that did not enhance her finished product.  I was glad to learn from her effort.

And with the attitude that I  would learn something new, I was up now for today's challenge.

LIQUID DRAINED FROM VEGES

 

MY MIXTURE

Also helpful were your comments on the concerns page of our group blog where many of you shared your successes and questions.  Several had crust issues, but many thought the crust was easy.  Those who added extra veges wrote about too much liquid, but some of you found that it sometimes reabsorbed back into the pie as it cooled.

CRUST IS FILLED

Bottom line, I learned from all of you, but I made my own mistake.

I had a welcome surprise.  As I was deciding on veges to add to this dish, my gardening neighbor  brought fresh scallions and zucchini that were added to my mix.  Thank you, Bob!

I made the recipe as written but with the addition of more veges: onion, scallion, sweet red pepper, zuchini, mushrooms and exchanged ham for the proscuito...that way all items were in my fridge or pantry.  I listened to those who had watery veges problems and after sauteeing my veges in olive oil with a little garlic infused butter, I drained them all before adding them to the mix.

LATTICE PLACED ON TOP AND EDGED CRIMPED

My mistake:  After adding a Tablespoon of water to the dough recipe, compensating for extra dryness in AZ, I mixed and then divided my dough and readied it for a rest in the fridge.

I removed the larger dough portion when ready, rolled it out, using a generous sprinkling of flour as the dough seemed to be a little sticky.  This dough actually rolled out really well.  Then, after gathering the scraps I re-rolled the dough for the lattice strips.  I was a little short for the two last strips, but decided that it would do.

After crimping the pie edges and getting it ready for the oven I remembered the additional dough still in the fridge...enough dough to make a beautiful lattice top.  Well, I have enough dough in that ball to make a tart or something.  I could kick myself.  I knew that if I tried to add a few more strips I would have to take my pie top apart and...well, it seemed to be a lot of extra mess.

I  baked the pie for 50 minutes in the bottom third of the oven, watching through the glass Pyrex pie pan to make sure the bottom crust was browned.  Perhaps the addition of veges required a little longer baking time.

AN EXTRA 5 MINUTES OF OVEN TIME WAS PERFECT

Because I learned from many of you as you shared your concerns, my rustic pizza pie turned out great.  It took about an hour to make the crust and filling and get the pie oven ready.  Another hour to bake and another to cool.

I've always loved Italian foods and have enjoyed adding another to my baking repertoire.

I'm excited to see how all your pizza pies turned out.  I decided that this pie would be a lovely addition to an Easter brunch buffet.

THIS IS WHAT I FOUND WHEN I SLICE MY COOLED PIE...GUESS THE EASTER BUNNY WAS HUNGRY

Happy Easter to all my cyber friends!!!

My grandson, Turkey, is eating his second slice of my Pizza Rustica...proves that this pie is good.