Spice Cupcakes with Maple Frosting | How to be Awesome on $20 a Day

Spice Cupcakes with Maple Frosting

Spice Cupcakes with Maple Frosting | How to be Awesome on $20 a Day

I just finished watching the semi-final of this year’s Great British Bake Off. In case you’re wondering, I’m team Sophie. I absolutely love watching this show, especially since they have the refrigerator of my dreams on set. Every week I’m astonished by how the producers can manage to make baking seem so extremely tense and suspenseful. It just makes me realize there’s no way I ever would or could put myself through that.

I love to bake, but I also love to keep it simple and need to keep it cheap. Most importantly, I need to keep it delicious. I think that’s one thing about Bake Off that makes it superior to other cooking competition shows like Cake Wars and such. They really focus on flavor, so even if your bake doesn’t look completely perfect, you still get credit for how it tastes, and sometimes, great flavors even win out over beautiful spectacle.

Spice Cupcakes with Maple Frosting | How to be Awesome on $20 a Day

All I’ve got for you are some humble Spice Cupcakes with Maple Frosting, and while they might not win any beauty contests, I assure you, the flavor is on point. Tons of spice comes through, heavy on the ginger and almost hot. And the cake itself is so tender. Then the maple frosting on top is sweet and deep and dreamy.

You could pipe your frosting to make them extra fancy, but I went with a scoop and swirl action, then added a hint of gold sprinkles for a bit of whimsy. It’s not a show stopper, but it’s absolutely awesome.

Spice Cupcakes with Maple Frosting | How to be Awesome on $20 a Day

Spice Cupcakes with Maple Frosting are going to make all your Fall flavor dreams come true. 

Spice Cupcakes with Maple Frosting
Yields 15
Spice Cupcakes with Maple Frosting are full of gorgeous flavor and perfectly sweet.
Write a review
Print
Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
For the cupcakes
  1. 2 cups cake flour
  2. 3/4 cup white sugar
  3. 3/4 cup brown sugar
  4. 3/4 teaspoon baking soda
  5. 1-1/2 teaspoons ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon ground clove
  8. 2 tablespoons ground ginger
  9. 3/4 teaspoon salt
  10. 4 ounces (1 stick) butter, room temperature
  11. 3/4 cup buttermilk
  12. 2 eggs
For the frosting
  1. 4 ounces (1 stick) butter, room temperature
  2. 250 grams (2-1/2 cups) powdered sugar
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon maple extract
For the cupcakes
  1. Preheat oven to 350 and add 15 papers to your cupcake pan. You may yield a couple more or less. Be flexible.
  2. Add all dry ingredients, everything from flour to salt, into your mixing bowl and mix on low speed to incorporate all ingredients.
  3. Add butter and buttermilk and mix on medium until thick and incorporated.
  4. Add eggs one at a time and mix until incorporated.
  5. Scoop batter into cupcake pans, filling half full. This batter will rise quite a bit so don't overfill.
  6. Bake for 25 minutes or until a tooth pick comes out clean.
  7. Allow to cool in the pan for a few minutes and then transfer to a wire rack to cool completely before frosting.
For the frosting
  1. Beat butter and powdered sugar together until smooth.
  2. Add remaining ingredients and beat until light and fluffy.
  3. Dollop onto the nearest cupcake and dance with joy.
Adapted from How to be Awesome on $20 a Day
How to be Awesome on $20 a day https://awesomeon20.com/
Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day

Maple Bacon Pancake Syrup

Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day

Can I just tell you how excited I am to have a working oven again? Three weeks, guys! Three weeks of not being able to bake anything! I feel like I’ve been reconnected with a long lost friend, or I’ve gotten a cast removed or something. Part of me was missing, and now it’s back. 

Also, the sun has been shining on a relatively consistent basis, including the two days I found myself having to hike through the woods with a couple of teenagers. The sun is glorious, and I’m loving it. More more more!

I made you something really indulgent today. This Maple Bacon Pancake Syrup is hard core awesome. It’s salty and sweet and dangerously hard to stop eating.

Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day

There is absolutely nothing complicated about making this, but you do have to commit some time to mindless stirring. We’re whisking a whole stick of butter into maple syrup, and you need to add it slowly to get the fat from the butter to incorporate with the liquid beautifully. It’s just some lazy, early morning whisking. No biggie.

Also, in true cheapo fashion, I didn’t use pure maple syrup for this. I’m sure if you can afford it, it would improve the experience. I don’t have that kind of money. Use whatever maple flavored syrup you prefer. If you happen to have some, you can add a dash of maple extract to the pot to intensify the flavor.

Maple Bacon Pancake Syrup | How to be Awesome on $20 a Day

All that’s left to do is cook of your favorite buttermilk pancakes, and feast! The sun is shining, you’ve got Maple Bacon Pancake Syrup, and all is right with the world.

Maple Bacon Pancake Syrup
Serves 4
Maple Bacon Pancake Syrup is salty, sweet, and dangerously hard to stop eating.
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 7 slices smoked bacon
  2. 1/2 cup maple syrup or maple flavored syrup
  3. 4 ounces butter
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon maple extract (optional)
  6. Pinch of salt
Instructions
  1. Preheat your oven to 375 F (190 C) and line a baking sheet with foil.
  2. Lay your bacon out on the baking sheet and cook the bacon in the oven for about 15 minutes or until it's as crispy as you'd like. Remove the bacon to a paper towel-lined plate.
  3. While your bacon is cooking, add the maple syrup to a small sauce pan and put it over low heat. Add the butter to the maple syrup in small chunks, whisking each chunk until it's completely melted before adding the next one. You will have a smooth emulsion once all the butter is whisked in.
  4. Remove the pan from the heat and stir in vanilla extract, maple extract, and salt.
  5. Once the bacon is ready, chop it up into half-inch pieces or smaller and add it to the syrup.
  6. Spoon this awesomeness over your favorite pancakes or waffles and just try to stop smiling.
Adapted from Homemade Decadence by Joy Wilson
How to be Awesome on $20 a day https://awesomeon20.com/
Maple Cheesecake | How to be Awesome on $20 a Day

Maple Cheesecake

Maple Cheesecake | How to be Awesome on $20 a Day

I thought I remembered what 48 degrees felt like. You guys, I was wrong. Hawaii has spoiled me forever. But  let’s not talk about the weather Weather is boring.

Let’s talk about staying awesome when the world is hinting that maybe you aren’t. Let’s talk about continuing to put your voice out into the world, even if you feel like no one is listening. Let’s talk about not giving up, even when it would make life much easier. Perseverance, kids. That’s how to be awesome. Then, let’s talk about cheesecake.

Maple Cheesecake | How to be Awesome on $20 a Day

Not everyone is a pumpkin fan. I don’t quite understand it, but I hear it’s true. There are plenty of other fall and winter flavors to celebrate with, though. Like maple. Sweet, sweet, golden maple. Just close your eyes and put yourself in a Vermont forest. What’s more winter than that?

Maple Cheesecake is slicked with gleaming maple syrup, giving it a shine that makes it pretty enough for your holiday table. You may not believe me, but this cheesecake is actually not that sweet. It is, however, creamy dreamy good and quite simple to make. And it pretty much has to be made ahead of time, so there’s nothing to worry about while you’re getting dinner together.

Maple Cheesecake | How to be Awesome on $20 a Day

Don’t let anything get you down, and definitely don’t let anything get between you and Maple Cheesecake.

Maple Cheesecake
Serves 10
Smooth, creamy Maple Cheesecake is dripping with golden maple syrup and winter cheer.
Write a review
Print
Prep Time
20 min
Cook Time
1 hr 15 min
Prep Time
20 min
Cook Time
1 hr 15 min
Ingredients
  1. 9 graham crackers or digestive biscuits smashed into crumbs
  2. 3 ounces (six tablespoons) butter, melted
  3. 2 drops maple extract (optional)
  4. 24 ounces cream cheese, room temperature
  5. 1/4 sugar
  6. 2 teaspoons cornstarch
  7. 1/2 cup maple syrup plus more for drizzling
  8. 4 eggs
  9. 1/2 teaspoon lemon juice
Instructions
  1. Preheat oven to 350F (175C) and pull out your nine-inch springform pan.
  2. Stir together your crumbs, melted butter, and maple extract if you have it until the crumbs are moistened. Press this mixture evenly into the bottom of your springform pan and stash it in the fridge while you make your cheesecake batter.
  3. In a large mixing bowl, beat together cream cheese, sugar, cornstarch, and maple syrup until smooth. Add the eggs one at a time and beat until smooth after each one. Scrape down the side of your pan. Add in the lemon juice, and give it all one last mix.
  4. Put a kettle of water on to boil. Remove your pan from the fridge and wrap the outside in plastic wrap followed by a double layer of foil to keep out the water from the water bath you're about to create.
  5. Pour your cheesecake batter over your crust. Place the pan inside a roasting pan. Open the oven and pull out the middle rack. Place the roasting pan on the rack and carefully pour the recently boiled water from your kettle into the roasting pan until it comes halfway up the outside of your springform pan.
  6. Bake for 1 hour and 15 minutes or until your cheesecake is barely wobbly. Turn off the oven, open the door, and let your cheesecake cool in the oven for at least an hour. Remove the cheesecake from the oven and the roasting pan. Peal back the foil, and allow your cheesecake to cool on the counter until it comes to room temperature. Move your cheesecake to the fridge to chill for at least 8 hours.
  7. When you're ready to serve, remove the collar from your springform pan and place your cheesecake onto a plate or pretty platter or cake stand. Generally pour maple syrup over the top to create a shiny shallow lake of sweetness. Slice and serve and smile.
Adapted from Nigella Christmas
Adapted from Nigella Christmas
How to be Awesome on $20 a day https://awesomeon20.com/
Croissant French Toast with Maple Bacon Whipped Cream | How to be Awesome on $20 a Day

Croissant French Toast with Maple Bacon Whipped Cream

Croissant French Toast with Maple Bacon Whipped Cream | How to be Awesome on $20 a Day

I’m writing to you today, friends, on the premise that done is better than perfect. I’m writing to you today so you can dream about brunching by the seaside while you’re at work today. I’m writing to you today because I love you, and I want you to be happy, and bacon can only improve your life. Let’s all take a deep breath. Maybe you’re already feeling completely chill. Maybe you’re already in brunch mode. Maybe you have a little extra time, and you want to just go ahead and make me a drink and eat some Croissant French Toast with Maple Bacon Whipped Cream. We can all use a little more awesome.

Croissant French Toast with Maple Bacon Whipped Cream | How to be Awesome on $20 a Day

 This recipe is inspired by my favorite Waikiki brunch spot, Hula Grill. I’ve posted some photos of their ridiculous croissant french toast with bacon cream, and a few people have remarked they’d like to be stuffing that in their own faces. Good news, kids. It’s super easy to make at home. All you need is some day old croissants, eggs, milk, fresh whipped cream and some extra crispy bacon. A few drops of maple extract adds an extra depth of flavor, but you can live without it.

Making French toast is almost too easy. Folding bacon into whipped cream doesn’t happen nearly often enough. Marrying those two things together is going to make your weekend super awesome. May I suggest a side of Pumpkin Spice White Russians? Did I say awesome? 

Croissant French Toast with Maple Bacon Whipped Cream | How to be Awesome on $20 a Day

It’s time for brunching. Relax, eat, breathe, love.

Croissant French Toast with Maple Bacon Whipped Cream
Serves 2
Buttery croissants are soaked in eggs and milk, slapped on a griddle until golden brown, and then topped with sweet and salty maple bacon whipped cream. Brunch is awesome.
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1/4 cup heavy cream
  2. 1 tablespoon sugar
  3. 2 drops maple flavoring oil or extract
  4. 1 slice crispy bacon, broken into small pieces
  5. 2 croissants, day old is best
  6. 1 egg
  7. 1/4 cup milk
  8. 1/4 teaspoon vanilla extract
Instructions
  1. Using a mixer or a whisk and a strong arm, whisk together heavy cream, sugar, and maple flavoring oil until you get stiff peaks. A cold bowl and a cold whisk will help speed this along.
  2. Gently fold in your bacon crumbles. Stash your whipped cream in the fridge until you're ready to serve.
  3. Put a non-stick skillet over medium heat or preheat a griddle.
  4. Whisk together egg, milk, and vanilla extract then pour onto a plate or other shallow dish.
  5. Slice open your croissants and dip both sides in the egg mixture. Feel free to let it soak a few seconds.
  6. Cook your croissants in your skillet three or four minutes per side or until golden brown.
  7. Top each croissant with a large dollop of maple bacon whipped cream and a little extra maple syrup if you like. Eat up, chill out.
How to be Awesome on $20 a day https://awesomeon20.com/
Maple Macadamia Nut Malasada Bread Pudding | How to be Awesome on $20 a Day

Maple Macadamia Nut Malasada Bread Pudding

Disclosure: I received free samples from LorAnn oils in exchange for writing this post. All opinions are awesomely my own.

Maple Macadamia Nut Malasada Bread Pudding | How to be Awesome on $20 a Day

I bought you malasadas last week, and this week, you’re going to love me even more because I saved them, let them go stale, and made them into something extra awesome. I made you Maple Macadamia Nut Malasada Bread Pudding.

See, malasadas are completely awesome when fresh, but they don’t hold up for very long. Eating a day old malasada is just a little sad. Then I thought, if Paula Dean can make bread pudding out of Krispy Kremes, why can’t I make bread pudding with malasadas? And then when LorAnn Oils sent me a free sample of their maple flavoring oil, everything came together in my mind and then in my oven to create one outrageous dessert.

Maple Macadamia Nut Malasada Bread Pudding | How to be Awesome on $20 a Day

Stale malasadas get soaked in a creamy, maple custard, topped with macadamia nuts, baked in the oven until puffy, and then topped with a maple cream glaze that tastes exactly like the frosting on a maple bar. I recommend eating it warm. It’s part soft and squishy, part crunchy and chewy, creamy, sweet, and completely awesome.

And here’s the super awesome thing about that maple oil. The flavoring is intense, so you only have to use a tiny bit to flavor the whole dessert. That means one bottle will last forever, which means you don’t have to spend a ton of money. I also have some more flavors to try out, which means I get to create more craziness for you, and that’s basically my favorite thing.

Maple Macadamia Nut Malasada Bread Pudding | How to be Awesome on $20 a Day

You know wasting food and wasting money are basically the same thing. If there’s a way to save it, and turn it into something just as good or better, you’ve got to go for it.  Maple Macadamia Nut Malasada Bread Bread Pudding is rad!

Maple Macadamia Nut Malasada Bread Pudding
Serves 8
Stale malasadas get transformed with a creamy, maple custard and a sweet maple glaze
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 5 leftover malasadas or plain doughnuts
  2. 1/4 cup honey roasted macadamia nuts, roughly chopped
  3. 3 eggs
  4. 1/4 cup brown sugar
  5. 1/2 cup heavy cream
  6. 2 cups whole milk
  7. 1/4 teaspoon maple flavoring oil
For the glaze
  1. 1/4 cup powdered sugar
  2. 2 tablespoons heavy cream
  3. 2 drops maple flavoring oil
Instructions
  1. Chop your malasadas into bite size pieces and spread them out a 9-inch pie pan. Scatter your chopped macadamia nuts over the top.
  2. In a mixing bowl, combine eggs, brown sugar, cream, milk, and maple oil. Whisk until combined.
  3. Pour your egg and milk mixture over your malasadas. Press the malasadas down into the custard to make sure everything gets good and soaked. Let it sit for about 20 minutes.
  4. In the meantime, preheat your oven to 350. After the soaking time is up, bake for 40 minutes until puffy and ever so slightly wobbly. Let it cool off for about 10 minutes. Serve warm with the maple glaze below.
For the glaze
  1. In a small bowl, stir together powdered sugar, cream, and maple oil. You want a relatively thick glaze. It should plop off your spoon, not pour.
Adapted from Chocolate Chip Bread Pudding
How to be Awesome on $20 a day https://awesomeon20.com/
 Be sure to check out all my blogger pals who tested out their LorAnn oils and made you something awesome!

Strawberry Fudge from The Stylish Nest

Pumpkin Spice Latte French Macarons from Rickabamboo

Amaretto Cookies from The Blonde in the Apron

No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama

Coffee Donuts from the First Year Blog

Pumpkin Spice Brownie Cookies from Flippin’ Delicious

Pumpkin Spice Latte Cake from The Frugal Foodie Mama

Sink Freshening Tabs in a Snap from Christina, Plain and Simple

Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper

White Chocolate Key Lime Shortbread from It Bakes Me Happy

Toasted Coconut Hot Chocolate from Delightful E Made

Pumpkin Spice Protein Smoothie from Nel’s Nook

Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks

Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen

Soft Pumpkin Spice Cookies from Love Bakes Good Cakes

Princess Sand Tarts from Diary of a Recipe Collector

Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled

Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva

Purple People Eater Popcorn Balls from Seven Alive

Green Apple High Hat Cupcakes from Pint Sized Baker

Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas

Mango Butter Cake from Clark’s Condensed

‎Pistachio Lemon cake from Self Proclaimed Foodie

Apple Crumb Coffee Cake from Healthy Delicious

Chocolate Chip Horchata Zucchini Bread from Plate to Gate

Key Lime Cookies from Cooking with Curls

Key Lime Margarita Cookies from Lori’s Culinary Adventures

Chocolate Irish Cream Bundt Cake from Lynsey Lou’s

Earl Grey Shortbread Cookies from Never Skip Dessert

‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn

Pumpkin Cinnamon Cream Puffs from That’s my Home

Citrus Body Scrub from Melissa’s Cuisine

Pumpkin Spiced Tres Leches Cake from Flavor Mosaic

Salted Caramel Meringue Cookies from The Bitter Side of Sweet

Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Chocolate from KC Bakes

Lactose Free Bacarian Cream Pudding from Travel Parent

Red Velvet Muffins from I Love my Disorganized Life

Maple Bacon Fruit Dip from Renee’s Kitchen Adventures

Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day

Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch

Cranberry Cheesecake Bites from Lady Behind the Curtain

Pumpkin French Macarons from Sweet and Savory by Shinee

Caramelized Apple Spice Cake from The Freshman Cook
 

Related Posts Plugin for WordPress, Blogger...