Thursday, March 24, 2016

Pure Maple Cupcakes

It's maple sugar time 
here in Eastern Canada.
Easter being just around the corner;
 I made these maple muffins and decorated them
 with walnuts, making a little nest to hold a tiny egg.
These delicious muffins contain no sugar,
 only the sweetness of pure maple syrup.





Ingredients:
1 1/2 all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup unsalted butter slightly softened
1 tbsp. vegetable shortening at room temp.
1 cup pure maple syrup
1 egg yolk
1 large egg
3/4 milk.



Heat Oven to 325 deg. F.
In a medium bowl, whisk together the flour, 
baking powder and salt. Set aside.
(sorry this pic is dark.)

In a larger bowl with a hand mixer, or a stand mixer, 
cream the butter and shortening together.
Add the maple syrup and mix until 
well combined, about 3 minutes, 
Add the egg yolk and egg, one at a time, 
beating after each addition. 

 Mix in 1/2 of the flour mixture until combined. 

 Add the milk to the bowl and mix until combined.

 Mix in the remaining flour and mix until just combined.




Line a 12 cup cupcake/muffin pan with cupcake liners. 
Fill each 3/4 full.
An ice cream scoop works well for filling



 Bake 20-25 minutes rotating halfway 
through the cooking time, 
until a toothpick inserted in the center
 of a cupcake comes out clean.
Allow to cool in the pans for 15 minutes, 
then remove the cupcakes to
 a wire rack to cool completely. 



Once the cupcakes are completely
 cooled, they can be frosted.


I frosted them with a buttercream maple frosting, and decorated them with walnuts and mini eggs,(I used Cadbury mini eggs). 
T

Thanks for visiting my blog xo.

all pics are my sole original property.


Saturday, March 19, 2016

Pure Maple Butter

Here in Quebec, 
Spring time, means maple syrup time.
Sap is collected from the maple trees
 and maple syrup is made.
Cold freezing nights and warmer days are 
a factor in the sap running.
Approx. 80% of the world's maple syrup production
 is made here in Quebec. 

From the maple syrup,
I made pure maple butter (or maple cream)
The syrup is boiled to a certain temperature
then stirred into a delicious butter/cream.

The correct boiling temperature is crucial in the process.

This was my first time making it, 
so I made a small batch.



~~~~~~~~~~~~~~~~~~~
My Directions:  Prepare an ice bath in a large bowl or sink.
This is to put the syrup in after it reaches 
the correct boiling stage. 

Place a smaller bowl on the ice




 Pour 1 1/2 cups of Maple Syrup into a medium deep sauce pan.
Add 2 tbsp. corn syrup or 1 tbsp. oil. 


Heat on Medium Heat and boil - DO NOT STIR.
Beware it can boil over easily
Don't turn your back on it!.
Stay and observe the process.
I didn't have a candy/sugar thermometer, as recommended.
I couldn't find one in the stores here.
I bought this digital "meat" one at Walmart.

My sister had this "Deep Fryer" one.
 We used both thermometers.
We stood over the boiling pot, 
hold our thermometers watching
 the temperature slowly rise.
It had to reach 232 deg. F...
They both had the same temperature.

After about 20 mins, 
 it reached the temperature of 232 F
I poured it into the ice bath, (the bowl with the
 ice under and around it.)
The pretty reusable ice cubes,  
I placed around the bowl;
came from Ikea.
After it cooled, approx. 30 mins.
It reached the temp. of 70 deg.F
I removed it from the ice bath and
started to stir it with a wooden spoon.
It was the consistency of taffy.
We stirred, stirred and stirred for approx. 30 mins.
My sisters Carol and Annie, helped me stir.
We alternated to give our dead arms a break.
After 15 mins. it started to change color and get thicker.
At long last, it became this creamy color and
 the consistency of peanut butter,
It was time to stop.

I filled 3 mini mason jars, 125ml
and I got to lick the spoon.
Maple Butter is great with these yogurt tea biscuits, 
click here for the recipe..
I served them at my Spring Tea, click here.to view.

It was worth all the time and effort.
I will definitely make it again.
Next time, I will try mixing it 
with a hand mixer.


thanks for visiting my blog. xo

all pics are my sole original property



Friday, March 18, 2016

Yogurt Tea Biscuits

I love making tea biscuits.
I've made many different recipes
This one is great. Light and fluffy,
Great for a snack, breakfast and also good
hot from the oven.

There's a few missing in this pic. They got eaten hot before the pic was taken.



Ingredients:
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
 2 tbsp white sugar
1/4 cup cold butter, cubed
3/4 cup yogurt. (Greek yogurt or any natural yogurt can be used.)
1 egg.

Preheat Oven to 400 degrees F.
In a large bowl, whisk together the flour,
 baking powder, salt and sugar.
Cut the butter into the flour mixture with 
a  pastry cutter  or two forks;
 until it resembles coarse crumbs.

In a separate bowl, beat in the egg and 
then stir in the yogurt. Mix together.

Add this mixture to the flour mixture.
With a fork stir together forming a dough.

On a lightly floured surface,
Roll the dough to 1 inch thick.

Use cookie cutter or a glass; cut out the biscuits.

Place them on a ungreased cookie sheet.
Brush the tops with milk to help them brown.
Bake 400 degrees for 15 mins or
 until they are nice and brown.




I served them with my homemade maple butter
click here for the recipe.

Thanks for your visit xo


Tuesday, March 8, 2016

Irish Scones


Orange and Cranberries, 
a deliciable combination;
gives these scones their great taste.

Great for breakfast with jam
 or a delightful snack anytime of the day.

Your kitchen will smell divine
while these are baking.

Ingredients:
2 cups  flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted cold butter cubed
1/2 cup dried cranberries
Rind of one orange
3/4 cup buttermilk or milk
1 egg lightly beaten

Heat oven to 425 deg.

In a large bowl, whisk together flour, sugar, 
baking powder and salt.
 Cut in butter until it resembles coarse crumbs.

Mix in the orange rind and cranberries with a fork

 Beat the egg in a measuring cup and
 add the buttermilk to make 1 cup.
(I was a little over)

Pour the buttermilk mixture into the flour mixture.
Keep a little to brush on the top of the scones.

 Roll out with a rolling pin or 
pat out with hands approx. 3/4 inch thick
 on a floured surface
Using a 2" floured cookie cutter, cut out biscuits.
Place on a cookie sheet
Brush tops with reserved milk mixture.
Bake 425 deg. about 14 mins.



Enjoy!!
all pics are my sole original property

Thanks for visiting my blog xo