Showing posts with label maple. Show all posts
Showing posts with label maple. Show all posts

Monday, October 29, 2012

Triple Decker Maple Peanut Butter Pretzel Fudge

I've never been overly fond of fudge.  It's one of those desserts that I pass by because it's too much.

Too dense.
Too sweet.
Too one-note in texture.

This fudge recipe changes everything.

There's so much going on here, I don't even know where to begin.  All at once it's salty, sweet, crunchy and smooth! The bottom layer is a chocolate-pretzel crust.  Layer two is silky maple-peanut butter fudge that is so easy to make! It's all topped off with a layer of chocolate ganache embedded with pretzel sticks and more crushed pretzels. Crazy. Delicious.

Did I mention this recipe makes FOUR POUNDS of fudge? Yeah. I'd seriously consider bookmarking this one for the Thanksgiving crowd or for gift giving at Christmas! I'll definitely be making a batch for the people on my bake-and-give list.

This fudge is definitely rich, but it's very well balanced with the saltiness of the pretzels.  And I'm crazy about the maple peanut butter fudge.  It reminds me a little of  the breakfast waffles I  make - sandwiched with plenty of peanut butter and maple syrup!

Saturday, September 25, 2010

Maple Candied Apples

Apple season is here, and I love to see local harvests displayed at the market.  This small variety caught my eye, and I knew right away that they were destined for a candy coating.

Candied apples have a special place in my heart.  They bring back childhood memories of state fairs and playful times.  They are also incredibly beautiful and have an almost fairy tale magic with their glass-encased appearance.  Today I went foraging for twigs under the big oak tree on our property and came away with an interesting bunch of knobby stems.  I think they make a charming replacement for the standard Popsicle stick.

After covering the entire batch of apples, I had a good amount of candy coating left over.  To my delight, it spun easily into wispy angel hair-like nests.

Friday, August 27, 2010

Sweet Potato Whoopie Pies with Maple Marshmallow Creme

This may be a tiny bit early but I figure, school's in and the weather is changing... it's time.  I've already started Autumnal baking.  This means cinnamon scents and pumpkin flavored treats are well underway.  Though I'm saving my pumpkin stash for goodies like this, I'll gladly take sweet potatoes as a very Southern stand-in. 

This was my first batch of Whoopie pies ever.  After mixing and piping the batter, the mounds looked suspect to run or spread out of shape while baking.  I was afraid my sweet potato substitution for pumpkin had failed.  I certainly didn't expect to get the perfect disks of cake that resulted. With the maple marshmallow filling,  they are like Little Debbie cakes on steroids.  Or maybe better.  They are extra soft and pillowy, and my first batch of assembled cakes were the size of Big Macs!  I scaled down the next batch by half.

With all the baking I've been doing lately for the book, there's always a bit of extra fondant or nonpareils hanging around here and there.  I decided to make jeweled flowers out of fondant and sanding sugar.  Just brush the surface of the fondant with water before you dip it in the sugar.  Glue them to the surface of the pies with a dot of icing.

Saturday, November 7, 2009

Gettin' hitched!

Michael and Rebecca, what can I say? I'm thrilled to pieces for these two. I've known them both for quite a while through the Pathology group we all work(ed) for. When Michael asked if I would bake cupcakes and cookies for a Fall themed Smoky Mountain wedding, well gosh. I couldn't wait to get started.

I love Fall so much. I think PW summed it up for me when she tweeted "I would marry fall if I could". The next best thing (or better thing?) would be to get married in Fall. The wedding is being held today and the weather is perfect. I know hearts are glad all around.

We did three large platters of cupcakes, three smaller platters of cookies, and three baskets of favors. One of each went in the three adorable cabins they had rented.

Mmmm, the cupcake flavors:

  • Pumpkin chocolate chip with maple buttercream icing
  • Devil's food with chocolate buttercream icing
  • Red velvet with vanilla buttercream icing
  • Double vanilla with vanilla buttercream icing

Through this project I discovered my new favorite baking item. Check out these cupcake papers and baking cups from KAF. The finished product is more like a mini cake instead of a cupcake. No popping one of these into your mouth. You'll need a fork for sure.

OH, yes and how could I forget?! I received an email from Michael asking if he could add some Yankees cookies to his order. Of course!

*I am adding a disclaimer though. He did explain that he was not a big fan, but lots of the attendees would love them. What a nice guy, right?

So, in closing I would just like to thank Michael and Rebecca for giving me the opportunity to bake for one of the most memorable days in their lives.

Wishing you only the best,

P.S. Extra, extra special love and thanks to Meggy for the invaluable help. Plus, isn't she a cutie?

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