First things first...Happy Veterans Day to my dad and the mister...Semper-Fi-do-or-die-Hooo-Rah! The Marine Corp is celebrating it's 237th birthday this year, so we'll join in the celebration with a steaming hot plate of $*#t on a Shingle - to be bring back some cob-webbed memories for the mister. Three years ago I posted the only pictures we have of the mister on active duty - all four of them...if you want to skip down memory lane, click here. Thanks to the men and women who serve today...God bless them!
Next, November is ticking along at a rapid pace - which means I've been busy sewing up more turkeys! These were made for a special friend - I've lost count of how many turkey aprons I've made - but this "mom" apron is a bit different, it's made with waffle-towel fabric so it's the perfect thing for wiping sticky hands on! My special friend happens to have a fabulous new cookbook - and if you haven't ordered your copy yet - what are you waiting for?!? This one is a keeper - one you'll use over and over and over...and what a great gift it would make!
Like many of you, I've been a Smitten Kitchen fan for over five years - everything I've ever made from Deb has been absolutely delicious and one of my very favorite recipes is her Butternut Squash and Onion Galette (pic above right)...it is SO easy to make and would have any Foodie licking her plate! I need to find some time to make her S'mores Cake, pictured above...I'm sure it's life-changing!
Deb stopped in Seattle on her whirl-wind book tour and I was lucky enough to get to see her at The Book Larder in Fremont (many strings were pulled to get me in - thanks so much to those string pullers!!) The Book Larder is an adorable little shop - a "Community Cookbook Store" with a full kitchen where they have cooking demonstrations and classes - you can check out their schedule by clicking here. I already have several dates written on my calendar! Back to Deb, she is charming, sweet, and every bit as interesting in person as she is on her blog...which is not always the case...some people only write well, some people only speak well...Deb can do both!
The very last thing I needed was another specialty bake pan...but I couldn't resist the Acorn Cakelet Pan from Nordic Ware...it spoke to me! I made the yummiest maple flavored cakelets...every bite tasted like Fall...cinnamon, nutmeg and maple extract swirled into a moist, dense cake...it's kind of a cross between a cake and a muffin with a hint of Maple Bar! Seriously good -and you don't need a fancy pan to bake these in - you can use a cupcake tin, which I did with half of the batter.
So cute...but they taste even better than they look! They are frosted with a maple frosting...because as you know, too much of a good thing is almost enough. If you are a maple fan, these are for you...if you aren't a maple fan, with one bite you will be. These get a resounding 5 dangs on the ol' Dang Meter...the are dang, dang, dang, dang, dang good!
Maple Cakelets - Recipe from Nordic Ware, Betty Crocker and Pots and Pins
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup milk
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 cup butter, softened
1/2 cup brown sugar, packed
1 stick butter, softened
1/4 cup maple syrup
1/2 teaspoon maple extract
2 to 3 tablespoons heavy cream
4 to 5 cups powdered sugar
To make cakelets: Prepare baking pans. If you're using a specialty pan, like the one I used, coat with grease and flour the pan. If you're using a mini-cupcake tin, grease and flour or use cupcake liners. Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, salt cinnamon and nutmeg and set aside. In another small bowl, combine milk, maple syrup, vanilla and maple extracts; set aside. In the bowl of an electric mixer, beat butter and brown sugar on medium speed, until light and fluffy. Beat in eggs, scraping bowl often. Reduce speed and blend in flour mixture, alternating with milk mixture; until all ingredients have been incorporated. Mix until just combined, do not over mix. Spoon 1 tablespoon batter into each of the wells in the prepared baking pan. Bake at 350 degrees for 10 to 12 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert on cooling rack to cool completely before frosting. Makes 36 cakelets (mini-cupcake size) or 24 acorn cakelets (two frosted together to make one.)
To make frosting: In a medium bowl combine all ingredients on medium speed, adding additional cream and/or powdered sugar as needed until frosting is light and fluffy. Cover frosting until ready to frost cakelets.