365 in 365 - # 128 - Maple Vanilla Cream Cheese Frosting

De-Vine frosting for any pumpkin cake, pumpkin bread, cupcake or cookie.  Or you can do what one of my staff members did today......she took 1/2 slice of pumpkin bread and about 1/2 cup of the frosting and sat quietly in her corner gorging on the dessert with her eyes glossed over and transported to another dimension.

For the frosting, you will need:

2 packages Cream Cheese, at room temperature.

1/2 cup real maple syrup, plus a little more...just in case

1 cup powdered sugar

2 teaspoons vanilla

Using a hand held mixer, blend until smooth and creamy.

Just lovely......

From the heart of my purple kitchen to you,

Enjoy!!!

S.

365 in 365 - #124 - Maple Whipped Cream

I made a version of pumpkin pie for the holiday that was simply fabulous, and I promise I will post it.  But, the whipped cream was a spur of the moment lightening strike.

I wanted to change the flavor profile of the pie to truly give it a New England feel, but didn't want to put the maple syrup in the pie filling until I have a chance to really play with the recipe.  So, I was whipping the cream and getting ready to put in the powdered sugar when "light dawned on Marblehead".....to use the maple syrup instead.  So I did and a whipped cream legend was born.

I used:
2 cups of ice cold heavy cream, beat until thick and it begins to hold it's shape, then add 2 teaspoons of pure vanilla extract, the real stuff and beat to incorporate and then begin to slowly drizzle in about 1/3 cup of maple syrup.  Taste to see if it has the amount of maple flavor that you like.

Dollop on anything that you think appropriate....pie, cake, trifle, use in a mousse or eat it right out of the bowl that it was whipped in.

From the heart of my purple kitchen to you!!!
Enjoy,
S.