![]() ![]() Place ice, vodka, maple cream liqueur, milk/cream and maple syrup (if using) into a cocktail shaker and shake hard for about 15 seconds to ensure the liquids are very cold.Maple lollipop, optional ( I bought these on Amazon).Piece of milk chocolate for grating, optional.1 ounce maple syrup (if using Irish cream liqueur).2 ounces maple cream liqueur (I use Cabot Trail Coureur des Bois) or Irish cream liqueur.This cocktail can be made using Irish cream if you can’tįind the maple version, just add a bit of maple syrup to give it that tasty The liqueur is similar to Irish cream, but….it’s maple-flavored! I brought the bottle back home and created a festive drink using the maple cream for New Year’s Eve. I just hosted a Christmas dinner for my family in Quebec and as a hostess gift, my uncle got me a bottle of Coureur des Bois. Drizzle over the blondies (I placed the hot icing in a zip top bag and cut a small corner and used the bag as a pastry bag – this is optional!) and allow to set for 15 minutes.Add the powdered sugar and the salt and stir until fully incorporated with no lumps remaining.Over medium-low heat in a small saucepan, melt the butter, add the maple syrup, and stir to combine.Allow Blondies to cool for 10 minutes while making the icing.1/3 cup pure maple syrup, ideally from Quebec!.Blondies right out of the oven Making the icing The finished icing – smells incredible! I know my oven runs a bit hot too, so test with a toothpick after 29-30 to see how you’re doing with doneness. It indicates to bake 30-35 minutes in the recipe, and I went 32 minutes and next time, I’d go 29-30 minutes to get an even chewier texture. In terms of baking time for the Blondies, less is more. I’ve frosted cookies with this icing in the past, but on MAPLE Blondies, it’s amazing. This recipe comes together very easily and I used THIS RECIPE for the Blondies that I found on Pinterest ( are we friends there yet?) and created a quick maple icing that I drizzled on while the Blondies were still warm. I then took this dessert over the top by adding MAPLE icing which gets a bit crackly when it cools and is fabulous – maple 2 if you will. ![]() As a Canadian, maple is queen and tops even chocolate in baked goods, in my humble opinion. Well, that WAS my mindset until I baked these MAPLE blondies. I love chocolate and it seems senseless to make brownies without chocolate. I’ve never been much of a Blondies girl – there, I’ve said it. ![]()
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