Holiday Cakes on Pinterest #holiday #entertaining

If you are prepping to entertain this Thanksgiving or Christmas, you likely are wracking your brain for an impressive dessert to serve your guests. I always love serving up a cake or cupcake recipe, and try to do something unexpected to impress my guests. Often, the most impressive desserts are the simplest, but sometimes special holidays call for over-the-top and yummy cakes!

Clockwise from Top Right

I'm not going to lie, this Molten Peanut Butter and Chocolate Lava Cake made me weak in the knees. A combination that was just meant to be, the presentation is stunning and it certainly is something that will impress your guests!

For Autumn and Winter, you can't go wrong with a bundt cake. They're also super easy to do, and require less work than individual cakes or cupcakes since you can whip up a tasty glaze and drizzle it over your cake. This Spiced Rum Cake is an easy recipe that you can throw together in no time.

Caramel apples are synonymous with Fall, so it stands to reason that a caramel apple cake would be fitting for a fall celebration. Again, a beautiful presentation, this Caramel Apple Cake is impressive and tasty!

My own creation, Vanilla Cupcakes with Peanut Butter Ganache Filling and Chocolate Buttercream. A mouthful, but a tasty one, I assure you!

And finally, a Flourless Chocolate Hazelnut Cupcake. Flourless cakes are known for being sinful and rich, and I haven't met one that I didn't like yet! This recipe combines just 6 ingredients to make these little beauties!

Whipping up an impressive fall dessert doesn't have to take a tonne of time or ingredients, as you can see from the five recipes featured above. It's all about presentation and combining yummy flavors together!

Ginger Molasses Cookie Recipe #recipes #dessert #baking

Do you have a favorite cookie that you make every year around this time? I do, and that is my chewy ginger molasses cookie. Rolled in sugar, and baked to perfection, these cookies are chewy, sweet and perfect with a cup of tea (or left out for Santa on Christmas Eve!)

Preheat your oven to 350F

Mix in a bowl

4 1/2 cups all purpose flour
4 tsp ground ginger (I used dried, but certainly you could use fresh)
2 tsp baking soda
1 1/2 tsp ground cinnamon
2 cups sugar

Once mixed, blend in (with an electric mixer, or stand mixer)

1 1/2 cups butter (softened or melted)
2 eggs
1/2 cup molasses

Once you put your molasses in, your mixer may have a hard time blending the ingredients. I find it works best to use a slower speed so it doesn't burn out the motor.

After your dough is blended, roll your scooped cookies (I use a cookie scoop, but you can use a tablespoon as well) in granulated sugar.

Place on your cookie sheet and bake for 12 to 14 minutes, or until slightly golden brown. If you overcook, they will become crispy gingersnaps rather than chewy ginger cookies. Transfer to a wire rack after cooling on the cookie sheet for a few minutes, then store in an air tight container.

Enjoy!

Strawberry Vanilla Cookie Recipe

This summer, as a thank you gift to Owen's amazing teacher at The Little Gym, we whipped up a batch of cookies.

When we started baking, I wasn't quite sure what they were going to be. I always use a standard recipe, one that I have tweaked over the years from a family recipe, but it never comes out the same way twice! Flavors are added by way of fresh fruit, jams, homemade purees. Textures change with oatmeal, flax, and nuts. You just never know what you are going to get!

 Preheat oven to 350F

3 cups flour
1/2 cup brown sugar
1 tsp baking soda
1 cup butter
2 eggs
splash of vanilla
2 heaping tbsp strawberry jam

Mix all of your dry ingredients, then mix in the butter, eggs, vanilla and jam. If your batter is slightly loose, add in a bit more flour (one tbsp at a time) to tighten it up.

Scoop onto a prepared cookie sheet using a cookie scoop, or a tablespoon, and bake for 13 minutes. The edges should be golden brown, and the tops firm but slightly soft to the touch. If the tops of your cookies are a little squishy, put them back in the oven for a few more minutes.

Allow to cool, then enjoy!

This recipe makes a double batch, so you can expect about two and a half dozen. They freeze very easily, and make great additions for snack time in school lunches.

To make a healthy version of this cookie, use whole wheat flour, add oatmeal, and cut back on the sugar or use honey instead!

Butter Pecan Shortbread #cookie #recipe

Here is a treat to tempt your tastebuds, and one that makes for a really great fall Thanksgiving harvest dish. It's super easy to whip together, and is a unique twist on traditional shortbread.

Ingredients

3/4 cup unsalted butter - room temperature
1/2 cup light brown sugar
1 1/2 cups all purpose flour
1/2 cup coarsely chopped pecans

Preheat your oven to 300F.

Mix your dry ingredients together, then add in your butter, beating with an electric mixer until blended and the consistency of cookie dough.

You have a few options with your dough. You can either scoop it like other cookie batter onto a cookie sheet, press it into a greased springform pan, press into a parchment lined square pan, or get your hands dirty and make pressed balls (pictured above). Personally, I like the springform pan and handpressed methods. No matter which method you prefer, dock your dough with a fork to ensure even baking.

Bake for 60minutes, or until golden brown. Keep an eye on your cookies, checking every fifteen minutes from the 30 minute mark.

Remove from the oven immediately. If you have pressed your dough into a square or springform pan, cut into squares or wedges immediately.

Once completely cool, break your squares or wedges apart, and store in an airtight container.

Cookies can be frozen and enjoyed later...but I promise you, these won't last long!

¾ cup unsalted butter, at room temperature

½ cup packed light brown sugar

1 ¼ cups all-purpose flour

¼ cup brown rice flour

½ teaspoon salt

Read more at http://www.foodnetwork.ca/recipe/scottish-pan-shortbread/12771/#thyq0JzMtSZZSItP.99

Apple Almond Oatmeal Cookie #recipe

Oh hey there! Happy cookie recipe day!

Have you been out to the apple orchard yet? Well, here's a super yummy recipe to use up some of those apples.

Preheat your oven to 350F

1.5 cups flour
1/2 tsp baking soda
1/2 cup sugar
1/4 cup golden brown sugar
1 cup quick oats
1/4 cup melted butter
1/4 cup fresh applesauce
1 egg
splash of vanilla
dash of cinnamon (optional)
1/2 cup roasted sliced or slivered almonds
1/4 cup chopped apple



Mix your dry ingredients, then add your melted butter, apple sauce, egg and vanilla. If you find that the batter is too wet, sprinkle in more oats as needed. Add in your cinnamon, chopped apple and almonds and mix just to combine. Be sure not to over mix here or your cookies will become gummy.

Bake for 11-12 minutes, until golden brown and your house smells like apple pie.

Allow to cool for a few minutes on the cookie sheet, then transfer to a wire rack.

I love to have these cookies out for guests, and they make great wholesome snacks for little ones!

Strawberry Plum Oatmeal Flax Bars #recipe

While prepping for back to school, and trying to get a handle on what my 4 year old will eat for his lunches and snacks, I wanted to make sure to bake up as many muffins, bars, cookies and snacks as possible in advance to make my life a little easier in the first few weeks.

All of the things I have been baking have either fruit+veggie puree, whole grains, or secret proteins in them to make sure that he is getting a balanced diet at school.

These snack bars are full of whole grains and reduced sugar jam, and get an added nutritional punch from ground flaxseed!

What you'll need:

1 cup whole wheat flour
1 cup oats
5 tbsp ground flaxseed
1/4 tsp baking soda
1/2 cup brown sugar
1/2 cup coconut oil
1/4 cup butter

Preheat your oven to 350F and grease a 9x11 baking dish.

In a large mixing bowl, combine your flour, oats, baking soda, brown sugar and flax. You can opt to add already ground flax or you can grind flaxseeds with a spice or coffee grinder, and add that (which is what I chose to do.)

Next, using your hands, mix in the coconut oil and butter until your mixture is crumbly.

Take half of your dry mixture and press it into the bottom of your pan. Next, add your filling! Your filling can be anything from reduced sugar jam or homemade fruit or veggie puree. I used a reduced sugar, twice the fruit Strawberry Plum Raspberry jam.

Now, add the rest of your dry mixture and press firmly.

Bake for 35-40 minutes (I baked ours for 37 minutes) then allow to cool completely in the pan. Slice into bars, and store a few in an airtight container. I put the majority of our oatmeal flax bars in a freezer bag, and popped them into the freezer. Then, when I'm packing his lunch, I can just pull one out and put in into one of his snack containers!

Roasted Carrot Oatmeal Muffins #pickyeaters #recipe

Do you have a picky eater in your house? Perhaps one that is going to be starting kindergarten soon and you're worrying about what to send in his lunch?

No? Just me? Surely, I can't be the only mom out there who is struggling with lunch options for their kiddo, so I developed this recipe for nutritious muffin recipe that gets its beautiful orange color from roasted carrots, extra fiber and protein from oatmeal, and sweetness from brown sugar instead of refined white sugar!

Preheat oven to 400F and line muffin tin with baking cups

Mix together:

1 3/4 cup flour
1/4 cup brown sugar
2 tsp baking powder
1/2 cup rolled oats

Add in and mix well:

1 cup roasted carrot cinnamon puree
3/4 cup milk
1 egg

Once well blended, divide into muffin cups. Bake for 18 minutes, then cool completely in the muffin tin.

This recipe will yield approximately 12 muffins. Typically, I keep out 4-6 at a time, and freeze the rest. They're perfect for quick breakfasts when we have to be out the door in a rush, and also make great additions to lunch time with some cubed cheese, and dried cranberries. He loves them, and is none the wiser that they contain very little sugar, and loads of veggies!

Summer Cake, from Pinterest #food

Parfaits are pretty
Sorbet is sweet
but when it comes to entertaining, there is nothing better than having a beautiful cake to serve your guests.

I went in search of a yummy summer cake using seasonal fruits on Pinterest, and was overjoyed by this one!

 

 

First and foremost, the presentation is glorious. I love the slices of peach with their golden flesh, accented by the raspberry tones of the pit.

I also love that this cake uses peaches as the flavor. For summer, I find that so many use strawberries or raspberries, so it's nice to have a new fruit to enjoy in baking!

You can find the recipe here from The Baker Upstairs.

White Chocolate Cranberry Cookies #recipe

Take my basic cookie recipe and kick it up a notch with the addition of dried tart cranberries and white chocolate chunks.

This is one of my favourite recipes; one that I wasn't sure that I was going to like at first but quickly grew on me as the tart and tangy mixed with the smooth and sweet.

Enjoy!

Ingredients

1 1/2 cup flour
1/2 tsp baking soda
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup melted butter
1 egg
dash of vanilla
3/4 cup dried cranberries
1/2 cup chopped white chocolate


Preheat your oven to 350F.

In a mixing bowl, mix your dry ingredients {flour, baking soda, sugars}. With an electric mixer, add in your melted butter, egg and vanilla. When dough has reached the typical cookie dough consistency, add in the dried cranberries and chopped white chocolate.

With a cookie scoop or tablespoon, portion out your cookies onto your cookie sheet and bake for 11 minutes, or until the edges are crispy and golden brown.

Allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack.

You will find these cookies to be slightly thinner and crispier. That's okay; they're supposed to be!

 

Peanut Butter Strawberry Jam Oatmeal Muffins with Cream Cheese Frosting #recipe #baking

Yesterday, I got in the kitchen and whipped up a couple varieties of muffins for our girls race weekend away (recapping next week!), and these ones were so delicious, I just had to share them with you asap!

Preheat oven to 400F

Combine in a bowl

1 3/4 cup flour
1/2 cup oats
1/3 cup sugar
2 tsp baking powder

Add in

1 egg
3/4 cup milk
1/4 cup oil

Fold in 
2 tbsp peanut butter

Once everything is combined, fill your lined muffin tin 2/3 full and then put 1 tsp strawberry jam on top of each muffin, folding the muffin batter over it slightly.

Bake for 18 minutes, then set to cool completely.

The next step is optional, but highly recommended. Cream. Cheese. Frosting.

1 8oz. brick of cream cheese (softened)
1/4 cup butter (softened)
3 cups icing sugar (or confectioners sugar...but here in Canada, it's icing sugar)

Blend the cream cheese and butter together, then add the icing sugar one cup at a time. Top your muffins with a dollop of the cream cheese frosting, and enjoy!

Optional: add a dash of vanilla to the frosting to make it extra sweet (but this recipe really doesn't need that!)

Easy Pretzel Recipe #recipe #baking

It happened last summer when I was pregnant, and it's happened again: I want pretzels!

There's just something so delicious about a yummy warm pretzel. Whether it's topped with coarse salt or cinnamon sugar, it's just plain good.

Preheat your oven to 425 F

I use a standmixer to knead my dough, however you can use your hands as well.

Mix...

2 3/4 cup flour
1 tbsp sugar
2 tsp dry yeast
1 tsp salt (optional, I omit this from my recipe if I'm topping with coarse salt later on)

Add 1 1/3 cup of warm water to your dry ingredients, kneading well (which is why I love the dough hook on my stand mixer!). Sprinkle in more flour one tbsp at a time, as needed to tighten up your dough.

Next, divide your dough into balls about the size of a tennis ball, and roll into long ropes (approx. 21"). Shape into the classic pretzel shape, placing them on a greased cookie sheet.

Repeat until you've used all of your dough. I find that I can get 7 large pretzels out of this recipe.

Make an egg wash with 1 egg and about 3 tbsp water. Brush it lightly on your pretzels, then top with coarse salt or cinnamon sugar.

Bake for 15-20 minutes, then cool slightly on the cookie sheet, then transfer to a wire rack.

Best enjoyed warm!

Variation: omit the egg wash and brush with melted butter with 5 minutes left in baking, then sprinkle with coarse salt or cinnamon sugar.

Triple Chocolate Cookie Recipe

Ready for a little indulgence? These cookies have loads of chocolate flavour, but are light and fluffy, crispy on the outside.

Ingredients

1 1/2 cup flour
1/2 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1/2 cup melted butter
1/4 cup cocoa powder
1 egg
splash of vanilla
1/4 cup white chocolate chips
1/4 cup semi sweet chocolate chips

Preheat your oven to 350F.

Combine your dry ingredients in a mixing bowl (flour, sugars, baking soda, cocoa powder). Next, mix in your butter, eggs and vanilla. Once combined, add your chocolate chips.

Drop by the spoonful or use a cookie scoop to portion out your dough.

Pop in the oven for 11 minutes.

Let cool slightly (about 5 minutes) on the cookie sheet, then transfer to a wire rack to cool completely.

Enjoy! These cookies make really great ones for ice cream sandwiches. Just scoop your favourite ice cream in the middle of two cookies and enjoy!

Banana Double Chocolate Oatmeal Cookie Recipe, Cookies For Santa

Looking for a supper yummy cookie recipe for your Santa cookies this year? A couple of weeks ago, on a complete whim, I whipped up a batch of Banana Double Chocolate Oatmeal cookies and let's just say that I will have to bake another batch tomorrow just for Santa. They are moist and soft, and crunchy on the outside. The perfect cookie? Perhaps!

Ingredients

2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup of butter, melted
1/2 cup sugar
1/2 cup brown sugar {I use golden}
1 cup oats {I used quick oats}
1 egg
dash of vanilla
1/2 cup mashed ripe banana
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips

Preheat your over to 350F.

Combine all of your dry ingredients {except your chocolate chips} into your mixing bowl. If you have a stand mixer, have your mixer on 2 or 3 while you slowly pour in the melted butter. I like to use melted butter as it ensures that the butter gets evenly distributed throughout your mixture.

Next, add your egg, mashed banana and vanilla. Then toss in your chocolate chips. I like to keep my mixer at about a 3 or 4 for the chocolate chips; if you get it going too fast, then your bowl can lift up and off the notches!

If you have a cookie scoop, your next step is super easy. Just scoop the batter out on your cookie sheet, then pop in the oven for 11 minutes. {yes, eleven minutes exactly! Old family trick!}

Let cool slightly, then transfer to a wire cooling rack.

Now the hard part....rationing! These cookies basically taste like banana bread bites with gooey chocolate morsels. Insanely good!

Substitutions

Flour - you absolutely can switch out the regular flour for whole wheat to make these cookies healthier, just know that the texture will change a little bit and they will be slightly chewier.
Butter - while you can use margarine instead of butter, I actually don't recommend it as butter is natural and margarine is not.
Oats - large flake oats create a much chewier and harder {for lack of a better term} cookie. Stick with old fashioned or quick oats so your cookies turn out smoother.

You'll notice that I don't use salt or salted butter in my recipes. This is a conscious, healthy choice that I make with my baking. While salt helps to brighten the sweeter flavours of the chocolate and banana, it's really not necessary as these cookies are packed with flavor! Use salt sparingly!

4 Ingredient Buttery Biscuits, easy Christmas Morning breakfast

Every now and then, I like to get into the kitchen and bake something fresh, buttery and delicious for my family for breakfast. Lately, I have been using a basic 4 ingredient biscuit recipe, and jazzing it up with other ingredients such as blueberries, diced ham and shredded cheese, dried fruits and things of the such to add some variety.

 

Ingredients

1 1/2 cups flour

1 tbsp baking powder

1/2 cup cold butter {unsalted}

1 1/3 cups milk {I used skim}

Preheat your oven to 450F, and either grease your cookie sheets {you'll need two} or line them with tinfoil, shiny side up. 

In a large mixing bowl, mix your dry ingredients. Then, using your fingers, two forks or a pastry cutter, cut your butter into the flour mixture. I find mixing and crumbling in the butter with my fingers works best. 

Once you have mixed in the butter, and your batter is resembling fine crumbs, pour in the milk and mix everything together. If you find that your dough is a little watery, sprinkle in a little extra flour to tighten it up.

Drop by the spoonful onto your cookie sheets, and bake for 13 minutes {until the edges are golden brown}.

Let cool ever so slightly, then transfer them to a wire cooling rack so they don't get stuck to the tinfoil or cookie sheet. 

Enjoy slightly warm with jam, or the topping of your choice, or plain! 

Variations:

Add 1 cup diced ham and 1/2 cup shredded aged cheddar for a savoury biscuit

Add 1 cup dried fruit or berries for a sweet biscuit

For a healthier biscuit, opt for oat or whole wheat flour

This is a great breakfast for little ones as they are easy to handle. They are also easy to freeze, which makes them great for lunches, or unexpected guests!

SWH4T$: Strawberry Lentil Cookies

As a busy mom, with a somewhat picky toddler, I need easy and quick ways to ensure that he's getting the protein and nutrients that he needs to be the ever-ready bunny that he is.

I knew that I had a bag of lentils in the cupboard, so I cooked up a batch (I think 1/2 a cup of dry lentils...wowzah do they make alot!).

Now...if you haven't cooked with lentils before...they're not the most appetizing in colour, smell of really flavour. In soup? sure. Alone...kinda gross.

Then I had a thought...what if I mixed them with fruit, and pureed them down into a sauce? Would he eat them then?

You betcha...when they were made into Strawberry Lentil Oatmeal Cookies! The best part: thay just taste like strawberry oatmeal cookies! You can't even tell that the lentils are in there! Sneaky...and smart!

1 tsp. baking powder
   1/4 tsp. salt
  1/2 c. butter
  1/2 c. sugar
  2 egg whites
  2 c. rolled oats (I had large flake on hand, so that's what I used)
  2 c. all purpose flour
  1 c. strawberry lentil puree
 

Preheat oven to 375 degrees. Mix dry ingredients, then add and mix the wet ingredients. If you have a cookie scoop, I recommend using it so that your cookies turn out evenly and lovely.

Bake for 11mins.

I found that this made a decent amount of cookies, about 5 dozen so I wrapped them in plastic wrap and popped them in the freezer so I could take them out and have {healthy} cookies on hand whenever needed.

Enjoy!

Fabulous Finds Friday; North Pole Cupcakes

These are just way too adorable not to post on a Fabulous Finds Friday



and you could definitely have the snow made from shredded coconut! Y-U-M!

SWH4T$: Holiday Baking

Welcome back to Week 9 of She Works Hard 4 The $ (SWH4T$)! We are so pleased for you to join us this week, and look forward to many holiday tips and tricks!

The Rules? They're pretty simple!

1.) Follow your hostesses at Baby Shmizz and Sweet Stella's via GFC

2.) Link up a specific post that relates to money, your job, your business, couponing, anything that shows how you "work hard for your money".

3.) Post our button on your post

Have fun linking and finding new blogs to read!

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Holiday Baking

Have a teacher, garbage man, mail delivery person, post office worker, member of your church family or some other person on your list this Holiday season? I know that I do, and that list keeps growing by the day when I think of all of the wonderful people in our lives!

So! This year...into the kitchen I go with my beautiful standmixer that is likely exhausted at this point. However, this batch of particularly yummy cookies yeild about 75 cookies...

Translate that into 10 cookies per cello bag, tied with a lovely tag (that you can make at home to save even more money! I had this one lying around our Christmas wrapping paper stock) and you've got gifts for 7 people, plus 5 cookies left for you to snack on!

And what's even better, you likely have all of these ingredients (minus the molasses...let's be serious, who has molasses in the house!? But...it's only $4 at Walmart!) in your kitchen already!

Ginger Molasses Cookies

Preheat over to 350F

Mix in your standmixer bowl

• 4 1/2
  cups all-purpose flour
• 4
  teaspoons ground ginger
• 2
  teaspoons baking soda
• 1 1/2
  teaspoons ground cinnamon
• 1/4
  teaspoon salt

Cream in

• 1 1/2
  cups butter
• 2
  cups granulated sugar
• 2
  eggs
• 1/2
  cup molasses

Roll cookies into 1" balls, and roll them in a bowl of

• 3/4
  cup coarse sugar or granulated sugar

Place on a cookie sheet, and bake for 13-14 minutes. You'll know that they're finished by when the tops crack! Be careful not to overbake though!

I then took a bunch of the cookies, put them in a cello bag (you can get these at Michael's for about $2.50 for 12 bags. I get mine from Nashville Wraps in bulk, so I had them on hand already) and tie with a lovely tag!

Total cost on these babies...$6.50. Cost per gift...$0.92!

Beautiful, thoughtful, cost-efficient, and yummy!

Fabulous Find Friday: Braided Lemon Bread

When I saw this on pinterest, I was immediately intrigued.

First thought...does it require yeast? Because I don't have any in the house!

It looks like a pretzel, and I love a good soft pretzel! Make it sweet an add in a lemony filling...fabulous!!



How perfect would it be for a baby or bridal shower brunch!? Amazing!

Find the recipe here!

Talk-To-Me Tuesday: Cheddar Rosemary Muffins

I had a surprise visit from my mom, Aunt and Grandmother last week so when I knew that they were on their way, I whipped up these beauties



Cheddar Rosemary Muffins

Preheat oven to 400F

1 3/4 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup shredded cheddar cheese
1 egg
3/4 c milk
1/4 c oil

mix all of the dry ingredients, then add the cheese. stir to coat. add in rosemary to taste, then mix the wet ingredients in until moist

bake in muffin tin for 18mins then cool, or serve warm with butter!



My son LOVES them for breakfast and they do double duty...he's getting protein, dairy and grains, and the taste is out-of-this-world!

Enjoy!

Talk-To-Me Tuesday: French Toast Cupcakes

This past weekend, I had the pleasure of creating a cupcake tower for a very good friend's wedding. Her theme was very simple...fall


tiny fondant, handsculpted pumpkins and leaves


set up and ready to be devoured!

One of the recipes in particular turned out so deliciously well and I wanted to share it with you all. My husband and I decided that these are probably the best cupcakes that I've made yet!

French Toast Cupcakes

• 1 1/2 cup(s) sifted cake flour
• 1 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1/2 cup(s) (1 stick) unsalted butter, softened
• 1 cup(s) sugar
• 2 large eggs, room temperature
• 1/2 teaspoon(s) vanilla extract (or substitute maple syrup)
  
• 1/2 cup(s) whole milk
• 1/2 bag of Hershey's Cinnamon chips
  

Preheat oven to 400F, and line muffin tin with cupcake liners

Mix dry ingredients, then add wet and mix well

Mix in cinnamon chips

Bake for 10 minutes, using a toothpick to check for doneness. Bake for an additional 3-5minutes if needed.

Frost with buttercream

Buttercream

1 cup unsalted butter (softened)
3 cups icing sugar (confectioner's sugar)
splash of vanilla

Seriously, to die for!! Complete sugar overload, but I promise you that it's worth it! For the wedding, I made mini's (and we kept some full sized ones at home...shhhh!) so the sugar overload wouldn't be so potent! You could even drizzle a bit of maple syrup on top, or garnish with a maple sugar candy!

Enjoy!! (we certainly did!)