Maple Walnut Cake

Maple Walnut Cake

This buttery, single-layer cake is infused with maple syrup inside and out. The cake is almost completely sweetened with maple syrup, including the rich frosting that is crusted with oodles of chopped walnuts. It’s moist, dense and tender with a nutty crunch. A cake that’s easy to love.

The cake itself is subtly sweet and the frosting even sweeter from both maple syrup and confectioners’ sugar. That’s where the savory walnuts come in to offset some of that cloying sweetness in the frosting so be generous with them.

Like a lot of baked goods this tastes better the day after baking. I don’t know the exact science behind it, or if there is one, but I think the flavors have time to settle in and develop. Like fine wine.

Maple syrup is usually associated with fall and winter but it’s harvested from the end of February to the beginning of April. Native Americans call march “maple syrup month”. It takes a whopping 35 – 40 gallons of sap to make 1 gallon of maple syrup. That’s why it’s expensive.

Maple syrup is all about spring. . . so break it out and bake it up.

This cake is calling your name.

Maple Cake

Maple Walnut Cake

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 1 (9-inch) cake

Maple Walnut Cake

This buttery, single-layer cake is infused with maple syrup inside and out. The cake is almost completely sweetened with maple syrup, including the rich frosting that is crusted with oodles of chopped walnuts. It's moist, dense and tender with a nutty crunch.

INGREDIENTS:

1 cup (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 + 1/2 cups all-purpose flour, plus more for the pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup pure maple syrup (preferably grade B)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup sour cream
For the frosting:
1/4 cup pure maple syrup, plus more if needed
2 tablespoons unsalted butter, melted
3 cups confectioners' sugar, sifted, plus more if needed
1 cup chopped walnuts

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment, lightly butter and dust with flour. Tap out excess.
  2. In a medium bowl whisk together the flour, baking powder, baking soda and salt.
  3. In a separate large mixing bowl on medium speed beat the butter, maple syrup and sugar together until pale and fluffy, 3 to 5 minutes, it might look a little curdled, that's ok.
  4. Beat in the eggs, one at a time then the vanilla.
  5. On low speed beat in the flour in three additions, alternating with the sour cream; beat just until combined. Spoon or pour the batter into the pan and spread out evenly.
  6. Bake about 40 minutes or until a toothpick comes out clean from center. Cool in pan on wire rack. Once cooled carefully lift out using the parchment.
  7. Make the frosting:
  8. In a large bowl stir the maple syrup and butter together. On low speed beat in the confectioners' one cup at a time. Continue beating on medium speed 5 minutes until fluffy. If it seems too thin add a little more confectioners' sugar.
  9. Refrigerate the frosting 10 - 15 minutes to make for easier frosting. Frost the top of the cake and sprinkle with the nuts pressing them down gently to help them stick.
  10. Store well covered in a cool place up to 5 days.

Notes:

Recipe from Martha Stewart

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/maple-walnut-cake/

Walnut Maple Cake

Mashed Broccoli with Ricotta, Parmesan & Garlic

Mashed Broccoli with Ricotta & Parmesan

If you want your family to eat their broccoli then try feeding them this! Broccoli florets smashed up with ricotta cheese and a whole lot of tasty things like Parmesan, garlic, lemon zest and walnuts. They’re creamy like mashed potatoes and make a great low-carb alternative.

You can use fresh or frozen broccoli that you will need to cook real well – until it’s fork tender and on the brink of falling apart. This will make the creamiest mash. A food processor works best at pureeing everything together so it’s smooth.

This is one of those recipes I like to have up my sleeve for . . . I hate to say “tricking” people . . . changing their minds is a better way to put it. This can entice a broccoli hater to try it and chances are they will end up liking it. I’ve seen it with my very own eyes.

I love when that happens.

Mashed Broccoli

Mashed Broccoli with Ricotta, Parmesan and Garlic

Rating: 51

Prep Time: 20 minutes

Yield: 6 servings as a side

Mashed Broccoli with Ricotta, Parmesan and Garlic

Broccoli florets smashed up with ricotta cheese and a whole lot of tasty things like Parmesan, garlic, lemon zest and walnuts. They're creamy like mashed potatoes and make a great low-carb alternative.

INGREDIENTS:

2 pounds broccoli florets, fresh or frozen
1 tablespoon olive oil
1 tablespoon butter
3 shallots or a small onion, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1 cup Ricotta cheese
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts or pine nuts
1 teaspoon dijon mustard
1/2 teaspoon lemon zest (just the yellow part, not the pith)
a pinch or two of red pepper flakes

INSTRUCTIONS:

  1. Steam the broccoli until fork tender - cook it well.
  2. While the broccoli cooks in a medium sized frying pan (preferably non-stick) heat the oil and butter together over medium-low heat, add the onion and garlic. Season with salt and pepper and cook until tender, stirring often. Turn the heat down to low and add the ricotta and Parmesan, cook just until warm.
  3. Place everything in the bowl of a food processor and pulse until creamy, scraping down the sides of the bowl if needed.
  4. Season - well - to taste - with salt and pepper - if you don't add enough it will be bland tasting.

Notes:

Inspired by The Chew

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/mashed-broccoli-ricotta-parmesan-garlic/

Apple Lime Salad with Pita Croutons & Spicy Cinnamon Walnuts

Apple Lime Salad with Pita Croutons & Spicy Cinnamon Walnuts

Thinly sliced apples tossed with fresh lime juice, olive oil, scallions and parsley plus crunchy pita bread croutons and spicy cinnamon walnuts. A flavor party in the making.

I’m having a serious love affair with apples. Lately I have been throwing them into every single salad I make. The end is not near and I’m completely happy about it.

I recommend using sweet apples in this salad to balance out the sourness of the lime. Two sours = major puckering. If you do find it overly sour combat it by drizzling in a teaspoon or two of honey to taste…. 

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Cranberry, Apple & Walnut Chicken Salad

Cranberry Apple Walnut Chicken Salad

A chunky chicken salad packed with chewy dried cranberries, fresh tart apples, crunchy walnuts and the subtle bite of red onion. It’s held together with mayonnaise and a touch of mustard seasoned with sweet dill, salt and pepper. It is the best chicken salad I ever made. Or ate.

The success or failure of any chicken salad, in my eyes, depends completely on the quality of the chicken you use. I used a leftover, roasted, organic chicken that was so tender and juicy it melted in my mouth. You know that saying it melted like butter? This was that chicken. A rotisserie chicken will work well too. Just don’t use dried up, tough, tasteless chicken. Save that for the soup pot. … 

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Spicy Cinnamon Vanilla Glazed Walnuts

Spicy Cinnamon Vanilla Glazed Walnuts

These sweet and spicy walnuts make the best snack or appetizer for New Year’s Eve and New Year’s Day! The second best thing about them is they need only five minutes of hands on time for which you will be rewarded greatly. Thanks to McCormick.

The nuts are tossed in egg whites and McCormick® pure vanilla extract first then coated in sugar, salt, McCormick® ground cinnamon and ground red pepper. You spread them out on a baking sheet and roast them slowly for an hour where that sugary, spicy coating caramelizes and turns these into addictive little bundles of joy.

They’re are also great for adding flavor to your salads or vegetables!

Spicy Cinnamon Glazed Walnuts

Here are some more of my favorite ‘party’ recipes from McCormick!

Cinnamon Vanilla Glazed Walnuts

Spicy Cinnamon Vanilla Glazed Walnuts

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: 10 (3-tablespoon) servings

Spicy Cinnamon Vanilla Glazed Walnuts

These sweet and spicy walnuts make the best snack or appetizer for New Year's Eve and New Year's Day! The second best thing about them is they need only five minutes of hands on time for which you will be rewarded greatly.

INGREDIENTS:

1/4 cup granulated sugar
1 + 1/2 teaspoons McCormick® ground cinnamon
1/8 teaspoon McCormick® ground red pepper
1/4 teaspoon salt
1 egg white
1 tablespoon McCormick® vanilla extract
2 cups walnut halves

INSTRUCTIONS:

  1. Preheat oven to 250°F. Mix sugar, cinnamon, red pepper and salt in small bowl. Set aside.
  2. Beat egg white and vanilla in a separate medium bowl until foamy. Add walnuts and toss to coat.
  3. Add spice mixture; toss to coat nuts evenly. Spread nuts in single layer on greased baking sheet.
  4. Bake 1 hour, halfway through stir the walnuts and spread back out in an even layer.
  5. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.

Notes:

Adapted from McCormick

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/spicy-cinnamon-vanilla-glazed-walnuts/

This is a sponsored post for McCormick. All opinions are my own.

Happy New Year!

Cranberry Apple Chicken Salad w/ Honey Mustard Dressing

Cranberry Apple Walnut Chicken Salad

Romaine salad with chicken, apples, dried cranberries and walnuts in a honey-mustard dressing.

It has all the elements I like in a satisfying salad including a full array of competing flavors and textures that all meld together in a completely delicious way.

Every bite reminds me that fall is here to stay awhile and makes me smile wider and wider.… 

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