Maple & Burnt Cinnamon Cakes

Maple & Burnt Cinnamon Cakes

After reading the title, you may be asking yourself–what the heck is burnt cinnamon? When I first heard of it, I thought the same thing. Of course I was curious to know what it tasted like, so baking time ensued after a short deliberation on how to use it.

I will say this–making burnt cinnamon is one of the easiest things ever. You literally take a cinnamon stick, place it on a sheet pan, and torch it with a brulee torch. Voila! You have burnt cinnamon.

Charring the outside changes the flavor of the cinnamon. It mellows it out and adds roasted chocolatey notes. It only changes the flavor slightly, so you can use it in any recipe that calls for cinnamon.

I am hooked. I will probably forever char my cinnamon before adding it to a recipe.

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After it is charred you can grate it yourself, or steep in it milk to transfer the flavor. For this recipe I did both.

Since the air is so crisp and cool out, completely unlike the low country, I wanted to use a few falls flavors. Do not get me wrong, I love pumpkin but I wanted to stay clear of it as a fall flavor. Maple seemed ideal, and would be easy to impart into any recipe as the sweetener.

I created these tiny cakes by baking them in a maple leaf cake mold. You can bake the batter in any miniature cake mold or bake the entire cake in a bunt cake pan. I recommend a bunt cake pan, if you go big, because the batter results in a denser cake.

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Maple & Burnt Cinnamon Cakes

Maple & Burnt Cinnamon Cakes

Ingredients

  • 1 Stick of Butter, softened
  • 1/2 Cup of Brown Sugar, packed
  • 1/2 Cup of Maple Syrup
  • 1 Cinnamon Stick
  • 1/2 Cup of Milk
  • 1 Egg
  • 1 1/2 Cups of Flour
  • 1/4 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Vanilla Extract
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Powdered Sugar

Instructions

  1. Burn the outside of your cinnamon stick with a torch. Set aside to cool.
  2. Once cooled grate 1/2 teaspoon from the cinnamon stick and set aside.
  3. In a small saucepan, combine your milk and cinnamon stick. Bring to a low simmer then cover and let steep for approximately 15 minutes. Set milk aside to let cool before using.
  4. Preheat your oven to 350 degrees Fahrenheit, and prepare your cake pan by coating it in butter then flour. Be sure to shake out the excess flour.
  5. In your stand mixer, cream together your butter and brown sugar. Beat on medium for approximately five minutes or until light and fluffy.
  6. While the butter mixes, prepare your dry mix. In a bowl mix together your flour, baking soda, baking powder, salt, and grated burnt cinnamon. Set aside.
  7. In another bowl, whisk together your eggs, 1/4 cup of milk, vanilla, and maple syrup. Set aside.
  8. With the stand mixer on low, mix in 1/3 of your dry mixture. Next, mix in 1/3 of your wet mixture. Continue alternating between wet and dry, ending on the addition of the final 1/3 of your we mixture. Do not over mix.
  9. Pour your batter into the desired pan and level off. If using mini cake pans, only fill each one until 2/3 full.
  10. Bake your mini cakes for 20 minutes. For a full cake, it should take approximately 45 mintues to bake. To check doneness, insert a toothpick into the center of the cake and if it comes out clean the cake is baked.
  11. Remove the cake(s)from oven and allow to cool completely before glazing.
  12. To create the glaze, combine powdered sugar with 2 tablespoons of cinnamon milk. Whisk together until smooth, add more milk as needed if glaze is too thick. You want the glaze to resemble a thin paste.
  13. Glaze the outside of a large cake by pouring the glaze over the cake. For the small cakes, you can dunk the tops into the glaze.
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Leftover Muffin Bread Puddin’

Leftover Muffin Bread Puddin’

My husband absolutely refuses to eat leftovers…sometimes I swear I married a 12-year-old-boy!

As for me, leftovers were a huge part of my childhood. At the end of the week I looked forward to making a plate of all the leftover meals my mom cooked throughout the week. I dubbed it a hobo supper.

With the dilemma my husband has created in our home, I am constantly trying to think of ways to not waste uneaten food. It seems to be easier to repurpose sweet treats.

Last week we went on our annual trip to Myrtle Beach to take part in a celebrity and professional golfer golf tournament. We have such generous friends that take us with them for free, so bringing up a ton of snacks is a must. At the end of the weekend, we came home with an entire container of oversized muffins…don’t worry, we finished off an entire container of a different flavor. I am not one to refuse a fresh extra moist muffin.

I placed the leftover muffins in a display container on the counter in an attempt to tempt my husband to eat them throughout the week. Surprise! He ate one. I could not in good consciousness throw them out, so instead I skimmed my pantry for ingredients to bake something with.

I call the resulting creation Stoner Pudding. The end result of this attempt was a dish a stoner, while having the munchies, would create. A little of this…a little of that…the end result something completely unexpected yet delicious. Ingredients that kinda go together, working together to bombard your tongue with something completely new.

The bread pudding was made with leftover (pretty stale) cream cheese muffins. To create the custard, I added brown sugar and cinnamon to the mixture. The pudding needed texture, so a bit more cinnamon and some rice crispy cereal gave it the perfect crumble top. Bread pudding usually has a sauce, so I took the opportunity to use up a tiny bit of leftover marshmallows to create a pourable marshmallow cream.

As you can guess, I made rice crispy treats the other day and have leftover ingredients for that as well.

The use of stale muffins gave the bread pudding a soufflé like texture, completely different than any bread pudding I have ever had. The taste gave a slight wink cinnamon sugar cereal with milk, the milk being the marshmallow cream.

The marshmallow cream recipe below only serves about four people. Double it as needed.

Leftover Muffin Bread Pudding

Base Ingredients:

  • 5 Large Cream Cheese Muffins, stale
  • 1 Cup of Milk
  • 1 Cup of Heavy Cream
  • 2 Large Eggs
  • 1/3 Cup of Packed Brown Sugar
  • 1 Tablespoon of Cinnamon
  • 1 Teaspoon of Vanilla Extract
  • 1 Stick of Butter, melted
  • A Pinch of Salt

Crumble Ingredients:

  • 1 Stick of Butter, cold
  • 2 Cups of Rice Crispy Cereal
  • 1/3 Cup of All Purpose Flour
  • 1/3 Cup of Brown Sugar
  • 2 Tablespoons of Cinnamon

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter a 12 inch baking dish and set aside.
  3. Cut the leftover muffins into one inch squares, place into buttered dish.
  4. In a large bowl, whisk together your milk, heavy cream, eggs, brown sugar, vanilla, cinnamon, and salt. Set aside.
  5. Pour your melted butter over your chopped muffins. Then pour over your custard mixture. Gently stir one time to fully coat each muffin.
  6. Cover with aluminum foil, bake for 20 minutes. Remove foil bake for another 10 minutes of just until custard is set.
  7. While bread pudding is baking, prepare your topping.
  8. In a small mixing bowl, work together your butter, flour, cinnamon, and sugar using your finger tips.
  9. Once fully combined and crumbly, gently mix in your rice cereal.
  10. Once baked, remove bread pudding from oven and evenly top with the crumble.
  11. Bake for another 10 minutes until crumble has set.

Marshmallow Cream

Ingredients:

  • 4 Ounces of Marshmallows
  • 4 Ounces of Heavy Cream

Directions:

  1. In a small saucepan, combine cream and marshmallows.
  2. Heat on medium, continually stirring until marshmallows have melted and combined with cream.
  3. Pour over sliced bread pudding as desired.