The Ninja Baker - Maple Syrup

Cinnamon Rolls à la The Great Pumpkin, #SundaySupper

NinjaBaker — Sun, 27 Oct 2013 00:20:34 +0000

Like cinnamon rolls, The Great Pumpkin of Peanuts cartoon fame adds sweetness to the Halloween season. In the midst of howling ghosts in Haunted Houses, this Ninja Baker craves a bit of comfort. How about you?

Great Pumpkins: Ready to be transformed into pumpkin cinnamon rolls!

Hats off to you if you celebrate scary ghouls and spirits with gusto. You’ll feel right at home at this week’s #SundaySupper at Twitter where all things Halloween will be showcased. (Scroll down for event details.) Our host is Kathia of Basic 'n Delicious (who has got the cutest Spooky Cookies on her site.)

Just as Linus had high expectations for the arrival of The Great Pumpkin who would generously give gifts to children around the world, I anticipated an abundance of brown sugar and spice in the pumpkin cinnamon rolls I baked for this Halloween.

Pumpkin Cinnamon Rolls

Although not perfectly uniform in shape, I was not disappointed. (Like the Peanuts cartoon characters, I expect future Halloweens will hold more perfect visions of The Great Pumpkin.) Rich aromas filled the kitchen. Soon after, sticky bites of maple glazed pumpkin cinnamon rolls filled my mouth. Sugary goodness lingered on my lips. Nobody was looking…But, I managed to remain a grownup and refrained from stuffing myself. I did lick my fingers though!

The pumpkin cinnamon rolls recipe is mostly from one of the reigning princesses of the food blogosphere, Bakerella . I substituted maple flavored agave for sugar, amped up the butter and adjusted a few other items. (Next time I might add a bit more pumpkin, too.)

Maple glaze drizzles down the sides of a pumpkin cinnamon roll.

Do you have a favorite recipe featuring pumpkin and cinnamon? I’d love to feature your sweet or savory goodie at NinjaBaking.com.

Pumpkin Cinnamon Rolls with Maple Glaze

Cinnamon, pumpkin, maple agave and syrup are the stars of these baked goodies. Baked bits of brown sugar and butter nestle soft rolls. The recipe is adapted from the Bakerella blog.

Ingredients:

For the dough:

3 cups Japanese bread flour or all-purpose flour
¼ cup maple flavored agave
½ teaspoon salt
2 teaspoons pumpkin pie spice
4 tablespoons butter
1 cup milk
2 ¼ teaspoons active dry yeast
1 egg
¾ cup canned pumpkin

For the filling:

4 tablespoons softened butter
1½ tablespoons cinnamon
½ cup brown sugar, packed
½ cup organic pure cane sugar

For the maple glaze:

2 cups powdered sugar
3 tablespoons melted butter
3 tablespoons maple syrup
2 tablespoons milk

Directions:

In a saucepan over medium-low heat, stir the milk, maple flavored agave and butter together. Cool for about 3 minutes. Add the yeast.

Sift the flour, salt and spice into a large bowl. Pour into the bucket of the bread maker. Add the liquids with the yeast along with the egg and pumpkin.

Set the bread machine to white bread, dough only. The bread will rise quite a bit and you may need to punch it down at the very end. (As I opened my machine, the dough automatically deflated.)

On a floured board, roll out the dough into a 12 x 18 rectangle. Slather with the softened butter, sugars and cinnamon. Roll up from the long end. Cut into 16 to 18 sections. Place into well buttered 8 inch baking pans. Cover and keep in a warm spot for 30 minutes.

Bake in a 375-degree oven for about 20 minutes.

Whisk the ingredients for the glaze until smooth. Drizzle the maple glaze onto the rolls. Serve hot or cold. They are delicious both ways!

For more pumpkiny Halloween treats:
21 Ways to Savor a Grownup Halloween
Trick Your Kids and Treat Yourself to a Lovely Halloween

Happy Halloween recipes from the Sunday Supper party:

COCKTAILS

Bloody Mary by La Cocina de Leslie
Head Will Roll Cocktail by Noshing with The Nolands
Wicked Sangria by The Messy Baker

SWEETS AND DESSERTS

Snickers Fudge by I Run for Wine
Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
White Chocolate Monster Munch by That Skinny Chick Can Bake
Soft and Chewy Chocolate Candies by What Smells So Good?
Candy Corn Puppy Chow by Pies and Plots
Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
Snickerway Truffles by Peanut Butter and Peppers
Homemade Peanut Butter Cups by The Texan New Yorker
Jack Skellington Oreo Pops by Big Bear’s Wife
Halloween Crunch Truffles by The Weekend Gourmet
Frozen “Boo” Nana Pops by Momma’s Meals

CUPCAKES, COOKIES AND MORE

Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
Candy Corn White Chocolate Pretzels by Alida’s Kitchen
Soft Apple Cider Cookies by Killer Bunnies, Inc
Spooky Cookies by Basic N Delicious
Pumpkin Bomb Cupcakes by My Other City By the Bay
Cinnamon Rolls à la Great Pumpkin by Ninja Baking
Candy Corn Parfait by The Urban Mrs.
Trick or Beet Brownies by Foxes Love Lemons
Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
Dark and Stormy Gingerbread by girlichef
{flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
Monster and Mummy Cupcakes by Hip Foodie Mom
Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
Zombie Cupcakes by Treats & Trinkets

APPETIZER, MAIN MEALS

Shrek’s Dirty Q-tips by Shockingly Delicious
Green Tomato Chilli by Jane’s Adventures in Dinner
It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
Mummy Calzone by Curious Cuisiniere
Pumpkin Soup by Juanita’s Cocina
Pizza Bones by Cindy’s Recipes and Writings
Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
Spooky Stew by Happy Baking Days
Bloody Rice by Crazy Foodie Stunts
Ghost Flatbread Pizzas by Family Foodie
Witch Hats by A Kitchen Hoor’s Adventures

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Wishing you great happiness and the arrival of The Great Pumpkin in your backyard.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Tags:

pumpkin cinnamon rolls

recipe for the bread machiine

Maple Syrup

agave

Maple Pecan Chiffon Cake with Brown Butter Icing, #CakeSliceBakers

NinjaBaker — Mon, 19 Aug 2013 16:55:38 +0000

Do maple syrup, pecans and butter bring forth any fond memories for you? My mind flies to Sunday mornings and stacks of pancakes. Maple syrup, toasted pecans and butter murmur comfort and sunny chitter-chatter around the breakfast table.

Pancakes with Maple Syrup (Photo Credit)

The nostalgic ingredients are also the stars of this month’s Cake Slice Baker’s group challenge. Maple Pecan Chiffon Cake with Brown Butter Icing from Julie Richardson’s Vintage Cakes was the recipe chosen by the bakers. The creator of always-picture-perfect cakes, Paloma King of The Coffee Shop blog leads the group. (She is also one of the sweetest lady leaders in the food blogosphere.)

Maple Pecan Chiffon Cake with Brown Butter Icing

As sophisticated sounding as the title implies, the making of this Vintage Cakes recipe is fairly simple. And the result is a maple pecan chiffon that combines grownup textures with child-friendly tastes. The cake is fluffy and light like an angel food cake. The dense, concentrated brown butter topping offers a fine contrast.

A Slice of Maple Pecan Chiffon for the Cake Slice Bakers

Although the recipe may yield enough for a whole cake, I’m glad I only frosted the top of the cake. The brown butter is definitely buttery. While I love the stuff slathered on toast, I confess it’s not my favorite flavor for frosting. But, it is the perfect accent to smooth on top of this maple syrup infused cake.

Maple Pecan Chiffon Cake with Brown Butter Icing

As sophisticated sounding as the title implies, the making of Julie Richardson's Vintage Cakes recipe is fairly simple. And the result is a maple pecan chiffon that combines grownup textures with child-friendly tastes. The cake is fluffy and light like an angel food cake. The dense, concentrated brown butter topping offers a fine contrast.

Ingredients:

Cake Ingredients:

2 ¼ cups sifted cake flour
2 teaspoons baking powder
1 teaspoon sea salt
¾ cup brown sugar, firmly packed
6 egg yolks
½ cup canola oil
½ cup maple syrup (the real kind if possible)
¼ cup water
1 tablespoon vanilla extract
8 egg whites (at room temperature)
½ teaspoon cream of tartar
½ cup granulated sugar
½ cup finely chopped pecans, toasted

Brown Butter Icing Ingredients:

4 cups sifted powdered sugar
1 cup unsalted butter, cut into small cubes
½ cup heavy cream
(plus a few more tablespoons for thinning if needed)
1 tablespoon vanilla extract
Pinch of salt

Directions:

Cake Directions:
Preheat an oven to 325 degrees. Line the bottom of a 10-inch angel food cake pan with parchment paper. (Do not grease or flour.)

Sift the flour, baking powder and salt in a large bowl. Whisk in the brown sugar by hand.

In another bowl, with a clean whisk, combine the yolks, oil, maple syrup, water and vanilla.

With the whisk attachment of a stand mixer, on medium speed whip the egg whites until foamy. Sprinkle in the cream of tartar. Increase the speed and whip until soft peaks appear. Slowly add the sugar in a steady stream on medium speed. Turn the mixer to high and whip until the egg whites are firm (not stiff.) Look for glossy peaks.

Add a third of the egg whites into the batter with a spatula. (The challenge is to combine well but not over mix.) Gently add in the rest of the egg whites. Fold in the pecans.

Pour the batter into the prepared cake pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. (A few crumbs are all right.)

Invert the cake pan on a bottle (or use a pan with legs.) Cool the cake completely. Slide a frosting spatula around the rim of the pan. Carefully slide the cake out and frost.

Brown Butter Directions:
Place the sifted sugar into a clean bowl.

Over medium heat, melt the butter in a saucepan. Allow the butter to change from a lemon to a chestnut color. Swirl the pan to ensure even heating. Remove the pan from the heat once a nutty sort of scent emerges. Pour the melted butter into the bowl with the sugar.

Add the cream, vanilla and salt. Whisk until smooth.

You can use the mixture immediately as a glaze or wait for 30 minutes or more until the icing firms.

You’ll see gorgeous variations on the recipes from the Cake Slice Bakers listed here.

Wishing you treats which tickle happy memories.

The Ninja Baker

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.

Tags:

#CakeSliceBakers

Maple Syrup

Chiffon Cake Recipe