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Ingredient: baking powder

Maple Walnut Pound Cake

Maple Walnut Pound Cake

Maple Walnut Pound Cake

It’s maple season again. Our friends at Chandler’s Sugar Shack in Kossuth are tapping 4,000+ trees this year. It wasn’t that long ago that they started out with less than 200 and now here they are with a sugar “shack” the square footage (or more) of our house and thousands of thousands…and thousands of taps. I decided to use some of our syrup to make Maple Walnut Pound Cake. Oh my gosh. It’s just enough maple flavor without being overwhelming, and not too sweet.

If it lasts more than a few days, pound cake loses its quality. By day four or five I didn’t want another slice but didn’t want it to go to waste. I turned the rest of the pound cake into one-inch slices, dipped it in an egg and milk mixture, and made Maple Walnut Pound Cake French Toast. That’s a mouthful – literally and figuratively. It was delicious!

maple walnut pound cake, pound cake recipe, On The Fire, Big Wild Radio, maple glaze recipe, maple syrup recipe

Maple glaze, maple walnut pound cake, maple syrup recipes, Chandler's Sugar Shack
maple glaze recipe, maple walnut pound cake, maple walnut, maple syrup recipes
Maple Glaze

I wanted a nice glaze on the pound cake and wanted to use maple syrup. I think this turned out well! This would be great as a glaze on cookies, over cupcakes or as a substitute for maple syrup on pancakes and waffles.

Substitute for Cake Flour

If you don’t have cake flour in the pantry (I didn’t) you can make your own. Measure one level cup of all-purpose flour. Remove two level tablespoons of flour and replace it with two level tablespoons of corn starch. Corn starch lowers the protein level of the flour. Protein turns to gluten, and gluten is what makes breads chewy. A little less protein is a little less gluten and that makes the flour lighter.

Cake flour is around 8% protein. All-purpose flour is around 10% protein.

And now you know! Really, it’s the simple things in the kitchen that delight me the most.

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Pumpkin Whoopie Pies – Sweet Seasonal Treat

Pumpkin Whoopie Pies – Sweet Seasonal Treat

Pumpkin Whoopie Pies

I use the recipe for soft pumpkin cookies for Pumpkin Whoopie Pies, and then use a cream cheese frosting recipe to make the filling for the pies. This filling recipe is very, very sweet. You might want to use almond extract instead of vanilla (did you know that lessens sweet taste?) and eight cups of powered sugar instead of nine. It’s not a huge difference but it does help.

pumpkin whoopie pies, recipe, cream cheese frosting recipe, cream cheese fillingGundy has a great suggestion. Make these for Halloween and double the batch. Freeze leftover whoopie pies for Thanksgiving, and eat frozen. I’m doing it!

And another suggestion – replace the milk in the filling with Bailey’s Irish Cream and make sure the kids don’t get into the adult batch of whoopie pies.

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