Tag Archives: treats

Soft, Sweet, and Cinnamon-y: French Toast Cupcakes

I am addicted to sugar. Yes, I like my fair share of white sugar, brown sugar, and certainly icing sugar. But one of my absolute favourite ways to enjoy the sweetness is through delicious maple syrup. Sometimes, I only make pancakes or french toast because I’m craving syrup (I don’t actually really like pancakes that much). I have been on a three day break from school, so I decided to spend my last full day off baking up a storm and experimenting with tasty flavours.

I whipped up a fairly classic cupcake recipe, but substituted maple extract for the vanilla extract. This gave a faint maple flavour. I also made some streusel to give the cupcakes a little bit of crunch. They baked quite nicely, coming out fairly light and very soft. They tasted so delicious on their own that I ended up snacking on a few before I even got around to adding the maple syrup buttercream. Beware: they are addictive.

When the cupcakes were cooled, I topped each with a swirl of maple syrup buttercream. I was unfortunately out of pure maple syrup, but I made do with a little maple extract and butter-flavoured table syrup. I then sprinkled each with a cinnamon-sugar mixture to add a special touch. The finished cupcakes were soft, sweet, and slightly crunchy–all the good things about french toast.

Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners. Begin by making the streusel. Combine all of the ingredients in a small bowl. Using a fork, break up the cubes of butter until they resemble small crumbs. If needed, rub the butter between your fingers to break it up even smaller. Place the streusel in the fridge while you make the cupcakes.

Cream together the butter and the sugar. Add the eggs one at a time, mixing well after each. Mix in the maple extract. In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Add the flour mixture alternately with the milk to the wet mixture, beginning and ending with the flour mixture (3 additions of flour mixture, 2 additions of milk). Mix only until incorporated. Divide evenly between the muffin cups. Sprinkle a generous amount of the streusel on top of each cupcake. Bake for 23-25 minutes or until toothpick inserted in the center comes out clean. Allow to cool completely. It will make approximately 12 cupcakes.

For the maple buttercream, cream 1/2 cup of softened butter with 1 3/4 cups of icing sugar. Add a tablespoon of milk, two tablespoons of maple syrup and a sprinkle of salt. Beat until light and fluffy. Add additional milk or syrup to taste. Transfer buttercream to a piping bag fitted with your desired tip and top the cooled cupcakes. Combine sugar with cinnamon and sprinkle on top of each.

These cupcakes are so tasty that you will certainly want to eat them for breakfast. But that’s ok because french toast is a breakfast food, right? I hope you are all having a wonderful weekend. I hope you are finding every excuse to enjoy something tasty and sweet on these chilly autumn days!

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A Quick and Easy Sweet Treat: Chocolate Pretzel Bites

As I mentioned in the previous post, I have had a fairly busy weekend. One of the things that took a lot of my attention and time was a Coffee House/Open Mic Night/Bake Sale fundraiser event that I helped to organize. I love a good cup of java, I love great music and time spent with friends, but, perhaps most of all, I love baking delicious treats (well…and eating them too)! Earlier in the week, I made a brief list of a few recipes that I have been dying to try. I decided that I would bake quite a few treats from my list to be sold on the special evening.

One of the things that I was eager to try was Chocolate Pretzel Bites. I didn’t actually have a recipe for them, but I had seen an image on Pinterest. One of my favourite flavour combinations is “salty” and “sweet” so chocolate pretzels have always been a favourite treat of mine. I liked this version because it could be customized for personal preferences. They were so easy to make which is good because they don’t last long (at least not in my house).

Perhaps this is not the way that the original “inventor” created these easy treats. But this is what I did and it worked very well. There is not a set amount of ingredients needed. Simply put, you will need the same number of Hershey Kisses as you will need pretzels. I purchased my ingredients in bulk (Bulk Barn=treat-lover’s heaven) but you could just as easily buy a bag of pretzels and a bag or two of Hershey Kisses.

You will need: pretzels, Hershey Kisses, and peanuts.

Preheat the oven to 275 degrees. Line a baking sheet with parchment paper. Lay the pretzels out in a single layer.

Unwrap all of your “kisses” and place one on top of each individual pretzel. Do your best to ensure that they are in the center of the pretzel (otherwise the melt slightly off the edge). Carefully place the baking sheet on the center rack in the oven and “bake” for 5 minutes. In the meantime, crush up some peanuts.

When the 5 minutes are up, remove the pretzels from the oven and immediately sprinkle with the crushed peanuts. Quickly sprinkle with a little salt as well. Allow to cool for half an hour and then transfer the tray to the fridge. Re-fridgerate for at least one hour. Remove from the tray and place in a container. Store in the fridge.

That’s it! You can definitely experiment with different variations. The original photo from Pinterest had an M&M pressed into the chocolate instead of peanuts. You could try different types of nuts, toffee bits, dried cranberries, or coconut. There are also a variety of different Hershey Kiss flavours to experiment with as well. Try different kinds and see what combinations you can come up with. I made another batch with Hershey Hugs (a white and milk chocolate mix) and sprinkled with chopped pistachios. Those were delicious as well! What combinations do you think would be worth trying?

To finish off, I thought I would share a few of the photos from the Coffee House/Open Mic/Bake Sale night. Thanks for reading and I hope you try this deliciously sweet and salty treat. Let me know if you come up with any unique combinations that are worth trying!

These are a couple young ladies practicing some songs.

These are a couple of the first prints purchased from a series created by Landon Wideman. He is an incredibly talented graphic artist and even has a rockin’ blog going. If you are interested in checking out his work (and I strongly suggest that you do), you should check out The Seam. Trust me…you won’t regret it.

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Coconut Skor Bars

Ready for the sweets?

Hello out there to all you blog readers, do-it-yourselfers, and lovers of deliciously sweet treats! I know it has been a while since I have posted, but recently making a batch of these crowd-favourites has inspired me to blog and share another simply delectable recipe with you!

Are you ready for this one?

This recipe is a personal adaption of a recipe that I once came across in one of Martha Stewarts food magazines. I’ve made my own skor bars before using saltine crackers but they were never quite right…

However, when I came across this recipe and tried it for the first time, it was instantly a new favourite. The graham crackers stay slightly crunchy, which is a welcomed difference from the saltine versions. Affirmation of their deliciousness was quickly given by all those lovely people who kindly test my baking experiments. Now, it is a recipe that I use in a quick fix when something sweet is needed in a jiffy. All I can say is…these are the perfect combination of SALTY and SWEET (and what can get much better than that!?).

INGREDIENTS

  • Graham crackers (approximately 26 single squares)
  • 1 bag of Hershey’s toffee bits (can be found in the baking section of most grocery stores)
  • 1/2 cup of shredded coconut
  • 1/2 cup of sugar
  • 1 cup of butter
  • 1/2 cup of chopped pistachios
  • 1 cup of semi sweet chocolate chips, white chocolate chips, or dark chocolate chips (or some of each!)
  • salt

PROCESS

1. Preheat the oven to 350 degrees. Line a baking sheet that has rimmed edges with tinfoil. Grease the tinfoil with either cooking spray or butter.

2. Lay the graham crackers out flat on the greased tinfoil-lined baking sheet. You may need to break some of the crackers down smaller to fill in the cracks. Be sure that the entire sheet is covered with graham crackers.

3. Sprinkle some of the toffee bits on the crackers, followed by half of the coconut shreds.

4. In a small saucepan, melt the butter and sugar together and bring to a boil over medium-high heat. Once the mixture begins to boil, reduce the heat to low and occasionally swirl the pan. Let the mixture simmer for 2 minutes or until it is slightly thicker–like a syrup. Immediately pour the mixture over the graham crackers and spread it evenly with a spatula, ensuring that the entire surface of crackers is covered.

5. Place the cookie sheet in the oven for 12 minutes.

6. Remove from oven and immediately sprinkle on some salt, the chopped pistachios, more toffee bits, the rest of the coconut, and the chocolate chips. Return to oven for 2 minutes to allow the chocolate chips to slightly melt. Remove from oven and allow it to cool.

7. Once the pan is no longer hot, place the cookie sheet in a refrigerator or in a cool space (such as a cold room) until the skor bars are completely cooled and the chocolate chips have re-hardened. Peel off the tinfoil and break up the pieces. Store them in an airtight container.

This recipe is guaranteed to tickle your fancy and your taste buds. It is easier than pie (I’ve always wondered who thinks pie is actually that easy…) and can be adapted in whatever way to include your favourite things. Try sprinkling M&Ms, seeds, different kinds of nuts, or your favourite type of chocolate–the possibilities and the combinations are endless.

Enjoy the treats and Happy Thursday!

To see the original post on my baking blog, CLICK HERE.

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