Maple Nut Fudge


Maple Nut Fudge

Yield: 9″ x 13″


¾ cup butter

3 cups granulated sugar

⅔ cup evaporated milk

12 oz white chocolate chips, chopped

7 oz jar marshmallow creme

2½ tsp maple extract.

2 cups chopped walnuts

  1. Preheat oven to 350 degrees.
  2. Spread walnuts in a single layer on a baking sheet.
  3. Bake for five minutes then stir. Bake an additional 5 minutes. Let cool
  4. Spray a 9×13 baking dish with cooking spray. Line with parchment paper.
  5. Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
  6. Bring to a boil over medium heat, stirring frequently.
  7. Once at a full boil, continue boiling for 5 minutes, stirring continuously.
  8. Remove from heat and stir in white chocolate chips. (I use a whisk to get out all the lumps.)
  9. Stir in marshmallow creme and maple extract.
  10. Stir in toasted walnuts.
  11. Pour into prepared dish.
  12. Let cool completely.
  13. Cut into squares and serve. Top with additional toasted walnuts if desired.

source:  momontimeout


Maple Walnut Macarons


Maple Walnut Macarns


About a cup of walnuts

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1/2 teaspoon vanilla extract

2 teaspoons maple extract

(Filling recipe below)


Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.

Grind the walnuts in the food processor until coarse. Measure the ground walnuts so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground walnuts and continue processing until fine. Sift through a fine mesh sieve.

Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract.

Add half of the sifted walnut mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining walnut mixture and continue gently folding.

Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out 1-inch circles.

Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”!

Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour!

Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.


Maple Walnut Filling

1 cup walnuts (optional)

1 stick softened butter

1/4 cup maple syrup

3 cups powdered sugar

2 teaspoons maple extract

1 teaspoon vanilla

Grind the walnuts in the food processor (make sure they’re smaller than whatever tip you are using for piping).

Beat the butter until smooth. Alternately add the syrup and powdered sugar until desired consistency is reached. Add the extracts. Stir in the nuts. Pipe onto cooled macarons and sandwich them together. I dipped them in melted chocolate and crushed walnuts, but you don’t have to!

source:  yammiesnoshery

Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting

Pumpkin Dream Cake

Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting

Yields:  3 layers 8″ round cake


3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 (15 oz) can pumpkin

1/4 cup vegetable oil

1 cup milk

Cinnamon Maple Cream Cheese Frosting

12 oz (1 1/2 packages) cream cheese, softened

3/4 cup unsalted butter, softened

3 tablespoons pure maple syrup

2 teaspoons vanilla extract

2 teaspoons cinnamon

6 cups powdered sugar 


Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve

source:  thenovicechef

Maple Bacon Bourbon Cupcakes

maple bacon bourbon cupcakes

Maple Apple Bacon Bourbon Cupcakes

Yields:  16 pcs

Prep Time : 15 mins

Baking temp: 325°F

Total time: 40 mins


1 1/2 cup crispy bacon, crumbled, divided

1 box Betty Crocker™ SuperMoist™ yellow cake mix

3 eggs

1/2 cup vegetable oil

1cup water

4tablespoons maple syrup

3ounces cream cheese, at room temperature

1cup unsalted butter, at room temperature

3 1/2cups powdered sugar, sifted to get rid of clumps

1tablespoon bourbon



  • Prepare cake mix according to directions using the eggs, water and oil.
  • Add 2 tablespoons of maple syrup.
  • Fold in one cup of the bacon crumbles.
  • Using a ice cream scoop, fill a muffin pan (prepared with cupcake liners) 2/3 of the way up with batter.
  • Bake at 325°F for 18-20 minutes until slightly golden brown on top.
  • When done, remove from oven, place on wire rack and let cool.
  • While cupcakes are cooling, prepare frosting.
  • Using a stand mixer (or a bowl and electric mixer) add the cream cheese and butter together and cream until light and fluffy, about 3 minutes.
  • Add bourbon, 2 tablespoons of maple syrup and 1 cup of powdered sugar and beat on low speed. Once powdered sugar is incorporated beat on medium speed.
  • Continue to add powdered sugar one cup at a time until you reach desired frosting consistency.
  • Pipe frosting onto cupcake (or just with knife).
  • Add the remaining 1/2 cup bacon crumbles on top of each cupcake for garnish

source :  peabody @tablespoon


Maple Apple Bacon Mini Donuts


Maple Apple Bacon Mini Donuts


2 cans Pillsbury™ Grands!™ Jr. Golden Layers biscuits (10 biscuits total)

1 1/2 cups powdered sugar

1/4 cup maple syrup

1 large apple

6 strips bacon, fried and crumbled

Enough Vegetable oil to go about two inches deep in a deep pot






  1. Peel apple and dice into tiny cubes.
  2. Heat oil to 375ºF. You will need a candy or oil thermometer for this.
  3. Remove the Pillsbury™ Grands!™ biscuits from the can and cut out a hole using a small cookie cutter.
  4. Test to see if the oil is ready by using one of the donut holes.
  5. Add the biscuits, but not more than three at a time.
  6. Flip when they are golden brown.
  7. When golden brown on both sides, remove from oil and place on paper towel to soak up any extra oil.
  8. While donuts are cooling, make the glaze. Start with powdered sugar.
  9. Then add maple syrup.  Add one cup diced apples.
  10. Add milk. Whisk together until all the ingredients are incorporated. The apples will still be in chunks.
  11. You can either dip your donut into the glaze or pour it over. I prefer the pour-over method. If you do the latter method, you’ll want to have a wire rack and a baking pan underneath to catch the extra glaze.
  12. Add the bacon pieces to the glaze before it starts to harden.
  13. Let donuts sit while the glaze sets up.

source :  peabody @tablespoon

Blueberry-Maple Muffins

blueberry-maple muffin

Blueberry-Maple Muffins

 Yields:  10-12 pcs


1/3 cup whole flaxseeds

1 cup whole-wheat flour

3/4 cup plus 2 tablespoons all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/3 cup pure maple syrup

1 cup nonfat buttermilk or “sour milk” (made by mixing 1tbs lemon juice or vinegar with 1 cup milk)

1/4 cup canola oil

2 teaspoons freshly grated orange zest

1 tablespoon orange juice

1 teaspoon vanilla extract

1 1/2 cups blueberries

2 tablespoons sugar


  1. Preheat oven to 400∞F. Coat 12 muffin cups with cooking spray.
  2. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
  3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
  4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly


source: 12tomatoes

Maple Pumpkin Cinnamon Rolls


Maple Pumpkin Cinnamon Rolls

Yield:  9″ x 13″


For the Dough:
  • 2¼ teaspoons active dry yeast
  • ¼ cup warm water
  • about 3 cups of flour, divided
  • ⅔ cup pumpkin puree
  • ½ cup milk
  • ¼ cup butter, melted
  • ¼ cup sugar
  • 1¼ teaspoons salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla
For the Filling:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 3 tablespoons flour
  • 1½ teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • 4 tablespoons chilled butter, cut into small sections
For the Glaze:
  • 1½cup powdered sugar
  • 1-2 tablespoons milk
  • 1 teaspoon maple extract
  • 1 tablespoon maple syrup
  1. To prepare the dough: Dissolve yeast in warm water in a large bowl and let stand five minutes. Add ⅔ cup flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to bowl and mix well. Transfer to a stand mixer fitted with a dough hook and knead on low 10 minutes until smooth and elastic. Add flour 1 tablespoon at a time until dough forms a ball and is mostly no longer sticky. (May still be a bit tacky)
  2. Coat a large bowl with cooking spray. Place dough in bowl and cover. Place bowl in a warm place and allow dough to rise 45 minutes or until doubled in size.
  3. To prepare the filling: combine sugar, brown sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Cut in butter with two forks or a pastry cutter until mixture resembles course crumbs.
  4. Punch dough down. Allow to rest 10 minutes. Roll dough into a rectangle, about 12×12 inches. Sprinkle with filling. Roll tightly, pinch ends to seal, and slice into 9 sections. Place sections flat side down in a well greased 8×8 inch square pan. Cover and allow to rise about 30 more minutes or until doubled in size.
  5. Preheat oven to 375. Bake rolls about 20 minutes or until golden brown. Allow to cool slightly.
  6. Prepare the icing by mixing together powdered sugar, milk, maple extract, and maple syrup. Drizzle over rolls and serve warm.

source :  lecremedelacrumb