Brown Sugar Maple Frosting Food

PUFF PASTRY CINNAMON ROLLS WITH MAPLE ICING

Steps:

• Preheat oven to 375 Degrees and line baking sheet with parchment paper or silicone baking mat and set aside.
• Take a sheet of Puff Pastry and place on a lightly floured surface. Roll out about sheet an extra half an inch.
• Whisk together the light brown sugar and cinnamon in a small bowl. Sprinkle the mixture on the inside of the puff pastry sheet.
• Begin to roll from right to left as tight as you can without ripping the dough. Use a sharp knife and slice the puff pastry into 1-inch rolls. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until puffed and golden brown.
• In a separate bowl, mix together the powdered sugar, maple extract, salt, and milk. Drizzle the glaze on top of the cinnamon rolls and sprinkle with chopped pecans if desired. Once completely cooled, place in an airtight container and store up 1 week.

BEST-EVER BROWN SUGAR ICING

Steps:

• In a deep, large kettle melt the butter over high heat until it just starts to boil.
• Add the brown sugar.
• Bring to a boil and lower heat to medium and continue to boil for 2 minutes.
• Don't boil longer than two minutes and stir constantly while it is boiling.
• Add the milk and splash of vanilla and return to a boil, stirring constantly.
• As soon as it begins to boil, remove from heat and cool to lukewarm.
• Gradually add confectioners' sugar.
• Stir with a wooden spoon until thick and spreadable.

BROWN SUGAR-MAPLE FROSTING

Steps:

• Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
• Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

MAPLE BROWN SUGAR COOKIES

Steps:

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
• Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
• Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
• Cookies stay fresh covered at room temperature for up to 1 week.

SOFT MAPLE COOKIES WITH BROWN BUTTER FROSTING

Steps:

• In a large mixing bowl, beat 1/4 cup butter with brown sugar until fluffy
• Add egg, and mix.
• Add sour cream, mix.
• Add maple syrup, mix.
• Using a wire whisk, add flour, salt and baking soda and sift into the wet ingredients.
• Mix just until the flour is incorporated; don't overmix.
• Using large spoon or cookie scoop, spoon onto baking sheet leaving approx. 2" between cookies.
• Bake for 10-12 minutes.
• Remove from the oven and let cool for approximately 3-5 minutes.
• Remove to a cooling rack to cool completely.
• While cookies are baking, make the brown butter frosting.
• Add 1/4 cup butter to small saucepan over med heat; melt.
• As butter begins to bubble, stir occasionally.
• Butter will foam, then settle/dissipate, and as it does, solids will begin to form.
• Continue stirring occasionally.
• Butter will foam a second time and as it does, spoon the foam away so that you can begin to see brown bits forming.
• When the butter begins to turn a brown color, it will also begin to smell nutty.
• Remove from heat and cool.
• When cool, whisk in powdered sugar, milk, vanilla, and salt.
• Whisk until smooth.
• You may need to add a bit more milk depending on consistency.
• Frost cookies and enjoy!

CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING

Steps:

• You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.
• Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
• Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
• Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
• Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
• Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
• Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
• While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
• Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
• Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.

BROWN SUGAR FROSTING

Steps:

• In a large bowl, using a hand or stand mixer, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
• Add in 2 cups of the powdered sugar and continue mixing until light and creamy. Add in the remaining powdered sugar and mix again; stopping when the frosting is thick and well combined.
• Add in the vanilla extract and 1 teaspoon of the heavy cream; mixing until the frosting is light and fluffy. If the frosting is still too thick to be piped, then add an additional 1 to 2 teaspoons of heavy cream and continue mixing until the desired consistency has been reached. If the frosting is too thin, then add a tiny bit more powdered sugar until the desired consistency has been reached.
• This frosting can be stored in an airtight container at room temperature if it will be used within a few days. If the frosting won't be used within a few days, cover and store in the refrigerator; set the frosting out at room temperature for 15 minutes before using.

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING

Steps:

• Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
• Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
• Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
• Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.

MAPLE COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large mixing bowl add the butter, beat until smooth and creamy. Add the light brown sugar and mix until combined and fluffy.
• Add the eggs one at a time, mixing in between. Add in the sour cream and maple syrup, mix until completely combined.
• In a medium size bowl combine the flour, salt and baking soda. Stir with a fork. Then slowly pour the dry ingredients into the wet ingredients, slowly mixing until just combined.
• Using a cookie scoop or spoon, spoon about 2 tablespoons of the cookie dough onto the baking sheet.
• Bake for about 12 minutes until the cookies are turning golden on the edges. Remove from the oven and allow to cool on the pan for about 3-4 minutes, then remove to continue cooling on a wire rack. Repeat this process until all the cookie dough has been baked. This will make about 3 dozen cookies.
• Once the cookies are cooled prepare the frosting.

MAPLE COOKIES WITH BROWN BUTTER FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large mixing bowl add the butter, beat until smooth and creamy. Add the light brown sugar and mix until combined and fluffy.
• Add the eggs one at a time, mixing in between. Add in the sour cream and maple syrup, mix until completely combined.
• In a medium size bowl combine the flour, salt and baking soda. Stir with a fork. Then slowly pour the dry ingredients into the wet ingredients, slowly mixing until just combined.
• Using a cookie scoop or spoon, spoon about 2 tablespoons of the cookie dough onto the baking sheet.
• Bake for about 12 minutes until the cookies are turning golden on the edges. Remove from the oven and allow to cool on the pan for about 3-4 minutes, then remove to continue cooling on a wire rack. Repeat this process until all the cookie dough has been baked. This will make about 3 dozen cookies.
• Once the cookies are cooled prepare the frosting.
• Add the butter to a small sauce pan. Heat over medium heat, butter will melt. Stir while the butter continues to cook. It will foam and bubble while cooking. Continue to stir cooking over medium heat. Once the butter starts to form brown bits on the bottom of the pan, and the foam starts to go away, you will notice a nutty smell coming from the butter. Remove from heat and pour the butter and all the browned bits into a medium size bowl.
• Allow the butter to cool for several minutes before moving onto the next step.
• Once the butter is cooled add in the powdered sugar, heavy cream and vanilla extract. Stir until smooth and creamy. If needed add more powdered sugar or heavy cream to reach desired consistency.
• Spread the frosting over the top of the cooled cookies.
• Store the cookies at room temperature in a sealed container, will keep for 4-5 days.
• Enjoy!

BROWN SUGAR FUDGE FROSTING

Steps:

• In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
• Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
• This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!