Maple and Walnut Bundt Cake

The last cake I baked for the Legion Cake raffle was this Maple and Walnut Bundt Cake.
And it was delicious.

I did go online and look for recipes, saw this one, and it looked amazing, and then I found this one,   and it looked good as well.

Then I decided to go with a my tried and true bundt cake recipe with a few changes.  I added maple syrup and walnuts.

And it was good, not too sweet, but had a lovely maple flavor.   I loved the addition of the walnuts.

But where this cake really went over top, taste wise, in my opinion was the Candied Walnuts and the frosting.

There was a major YUM factor there.

So much so, I had to share how to make the Candied Maple Walnuts, however the cake also deserves its own moment of glory.

Maple and Walnut Bundt Cake

Yield: 12-16 servings

Author: Sid's Sea Palm Cooking - adapted from a couple of recipes

prep time: 15 Mcook time: 55 Mtotal time: 70 M

Maple syrup isn't just for pancakes anymore, you can use it in cakes as well. And this cake hits all the right notes for a festive cake.

ingredients:

Cake

• 1 cup butter
• 3/4 cup sugar
• 3 eggs
• 3 cups self rising flour
• 1/2 cup maple syrup
• 1/2 cup milk
• 1 teaspoon vanilla extract or brandy.
• 1 cup chopped walnuts

Frosting

• 3 cups confectioner sugar
• 1/4 cup maple syrup
• 1/4 cup cream
• 2 oz. cream cheese
• 1 oz butter

instructions:

How to cook Walnut and Maple Bundt Cake

1. Preheat oven to 325 degrees, and grease and flour a bundt pan.
2. Cream butter and sugar together for several minutes, until almost white in color.  Add one egg and mix well. Add the second egg and mix in.  Then add a tablespoon or so of the flour and finally the third egg.  Mix the milk and maple syrup together.    Add one third of the flour, mix in, add half the milk mixture.  Mix well, then add another third of the flour and then the remainder of the milk. Finish off with the final third of the flour.    Take the bowl from the mixer and fold in the chopped walnuts and the vanilla extract or brandy.   Pour mixture into the prepared bundt pan and bake for about 50-55 minutes or until a toothpick inserted in the cake comes out clean.  Invert onto a cooling rack and remove the pan.  Let cool.

Frosting

1. Whisk together all the ingredients and put into a piping bag.  Pipe a generous amount around the top of the cooled cake in a pleasing manner.  Decorate with the candied walnuts and serve. 
2. Note: if the frosting is too runny, you can always add more sugar.  The butter and cream cheese help it to set up nicely.  

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Candied Maple Walnuts

I've shared here how I bake, decorate and donate cakes every other week or so to our local American Legion.  They raffle off chances on the cakes and use the funds generated for local community projects.
I love to bake anyway, and donating my efforts also fuels my urge to volunteer and do stuff in the community so it's a win-win situation.

I've made a lot of cakes over the past few years, and love to make bundt cakes.  They're so easy to make and perfect for cutting up into multiple slices.  (a lot of the time the winner of the cake has it cut up and shared out and a lot of people get to taste the cakes.)

I made a Maple and Walnut Bundt cake a few weeks ago, and I'll share how to make it in a separate post.
I topped it with some Candied Walnuts that were so good, I had to share how to make them in a separate post.
In fact I made a second third batch cause I ate most of the second batch, before I could take too many pictures.

These would be perfect not only as a snack, I know whereof I speak, but would be great chopped and sprinkled on a fresh greens salad, or on more cake or any place you want a slightly sweet and munchy nut topping.

Maple syrup comes from the maple tree, and basically is maple sap boiled down.  The process to do so is called sugaring.  We then purchase the end result as maple syrup.  Lesson over.

Honestly, there are so many different things you can do with Maple Syrup, apart from just pouring it on pancakes and waffles and french toast.
This is just one of them.
I did pick out this particular walnut, cause the shape reminded me of a frog.
Didn't taste like one though,  'Wink'

I got the initial recipe here, but did change it up a little.

And these are my pictures during the process. 
Pouring the maple syrup in which already has the brandy or cognac mixed in,  the alcohol evaporates during the cooking process. (if you use vanilla extract, it also has alcohol, pretty much the same % in fact)

 I had pushed the walnuts to the side to see how the syrup was doing.

After all the syrup had coated the walnuts, I dumped them out onto a cookie sheet to cool.
Look at how they glisten. 

I taste tested them right away and burned my tongue, but it was totally worth it.
These walnuts are lightly sweet, can keep up to a month in a sealed container, if they last that long without being eaten. 

Candied Maple Walnuts

Yield: 3-6 servings on a salad, or one batch to a cake

Author: Sid's Sea Palm Cooking - adapted from a couple of recipes

prep time: 5 Mcook time: 5 Mtotal time: 10 M

These lightly sweet, crunchy walnuts are perfect on top of a cake, as a simple snack or sprinkled on top of a lovely fresh green salad.

ingredients:

• 1 cup walnuts, shelled
• 1/4 cup Maple Syrup
• 1 teaspoon brandy or cognac
• 1/2 teaspoon sea salt - optional

instructions:

How to cook Candied Maple Walnuts

1. Preheat a skillet over medium heat and add the walnuts. Stir around for a minute or so and then add the maple syrup and brandy.  Stir to combine.  Continue stirring as the maple syrup starts to caramelize and coats the walnuts.  This takes less than 5 minutes.  The maple syrup will have reduced by this point.    If using salt, sprinkle it on top and toss to combine.
2. Spread the walnuts out on a greased pan or some parchment paper to cool. 
3. Store in an airtight container for up to two weeks, if they last that long.

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes 

Community Potluck for February.

We had an amazing turnout for the Community Potluck this month.
Not only people, but also some awesome food as well.
I'm very grateful for people who step up each month and act as hosts.  It's really not that hard, you just need to make sure everything is set up, wipe it all down again, and most important of all, enjoy.
Harriett Beach was the instigator for the potlucks, and roped me in, but I was happy to be roped.  And I do enjoy it.
I've said it before and I'll say it again, we have some incredible cooks in our area, who also love to share their expertise.
So without further fanfare, and more words, cause I know you really came here to see the pictures of the food that was brought and enjoyed.
As usual there was a lot of variety.   And a lot of food. 
Here it is:
Asian Sweet and Sour - there was rice to put it on.  And everyone knows what rice looks like, so no pictures of rice.

I made some Frikadeller - Danish Meat Balls

Sausage in BBQ sauce, also served with rice

Breaded Chicken Bites

Chicken Wings

  Veggie Casserole

Chorizo and Macaroni

Lasagna

 Potato Casserole

Cornbread

Quiche with Veggies

 Coleslaw

Roasted Broccoli

Deviled Eggs

Three Bean Salad

Coleslaw - and I have to say something here, I love seeing the pretty dishes people bring their food in.  So many of us have pretty serving dishes, which only see the light of day, when a special occasion happens. 

We also had an incredible variety of delicious desserts:
From this frozen Trifle

Chocolate Pie with fresh raspberries on top.

A Brownie Delight

Another pie, it had a pink filling, and I didn't get a chance to taste it.

Dishpan cookies

Panettone

You knew this was coming, didn't you?  Yup Santa and his Pineapple.

 Carrot Cake

and this is what it looks like after everyone's been through the line at least once.  Not too much is left.

From the other end, the dessert end that is. I did blur out the people on the left, cause this is all about the food people.

That's it for this month,  I actually think I got everything this time, but I may have missed something.  If I did, please forgive me. 

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes  

Bacon Jam

A few weeks back I attended a party and got to taste this thing called Bacon Jam.
My mouth started singing in joy, and if you don't think that's embarrassing, well, let me tell you it is. Especially when it tries to sing the high notes.

I spoke to the lady who brought it, and she told me she'd only brought a couple of jars with her, (they're snowbirds), but wanted to share a little bit of it.  I'm so glad she did. 

I had to try and recreate it.

I had to.

And while my version may not be exactly like hers, it's good enough.
At least to share the recipe.

You can play with amounts of this a little, but it's important to make sure you have a good quality bacon to start with.
That is, bacon you yourself like the taste of.
I did go online and looked at a lot of recipes, and read all the commonalities.  Most had onions, brown sugar and bacon as the base.  Many added other herbs, flavored vinegar, etc.
You can also double the amounts in here, I didn't cause if I did, I'd either eat myself silly or have to share it more often.  
  I made this to my taste.  You can play with the amounts if you like, but I would ask for your first time through to just follow it.  

You do need to simmer this, slowly, it is a jam after all. 

In the pan.  After I took the picture, I transferred it all to a larger skillet.  I didn't want to crowd it too much.

After it's cooked for about 10 minutes or so.

I then added the brown sugar and let it simmer

As you can see, it's had a chance to simmer for a few, the color is starting to develop a little, and that's when I plunked a whole Serrano pepper in.    

I just kept simmering this for another 20-30 minutes.

I served this on some cream cheese, but I'm thinking it shouldn't be limited to just that.  I'm going to try it on some burgers, turkey burgers come to mind, or maybe a pork burger, and or how about adding some to a grilled cheese sandwich.

You could also do as I do, which is eat it with a spoon, straight out of the jar.  
I should never admit to stuff like that, but when I do, I will get a fresh spoon every time. 

Bacon Jam

Yield: 8-12 servings as an appetizer - makes a 6 oz. jam jar

Author: Sid's Sea Palm Cooking - adapted from several recipes

prep time: 10 Mcook time: 45 Mtotal time: 55 M

This is totally for the bacon lovers among us. Sweet, salty with a touch of heat, it's perfect draped over some cream cheese and served on toast points.

ingredients:

• 1/2 lb. uncooked, thick slice bacon, cut into dice
• 1 smallish onion (tennis ball size)- cut into dice
• 1/2 cup brown sugar
• 1 whole Serrano pepper (can also use jalapeno if desired)
• 2 teaspoons rice wine vinegar
• 2 teaspoons fruity balsamic vinegar glaze - you can make your own or buy some.

instructions:

How to cook Bacon Jam

1. Cut the bacon and onion into a dice, approximately the same size.    Place in a shallow pan and cook slowly for about 10 minutes or until the onions becomes translucent.  You don't want to brown the onion, this just makes it bitter.   Stirring every few minutes.   Do not remove the fat. 
2. Add the brown sugar, mix it in and simmer for at least 20 minutes, stirring every 5 minutes or so.   Add the whole pepper, and let it simmer with the rest of the ingredients.  Remove after ten minutes, seed it, discarding the seeds. Mince the rest of the pepper up, and add back in with the simmered bacon and onions.  
3. Simmer over low heat for an additional 10-15 minutes, stirring from time to time.   The mixture becomes very thick and jam like.    Simmer a little longer if needed.  Add the rice vinegar, and stir through.   Then add the balsamic glaze, and stir to combine.  Taste.  Pour or spoon into a jam jar and let sit for 15-20 minutes.   The fat from the bacon will rise to the top and you can them remove the excess fat, if you like. 
4. Serve at room temp on top of a block of cream cheese, with either toasted bread points or good crackers.
5. You can also use this as a burger topping or on a grilled cheese or ?  

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes 

First Monday Favorites for January 2020

I missed doing this last month, life got in my way, and well, gee, I just didn't do it.

I started this linkup party a couple of years ago, mainly because of a group I used to belong to.
It was called the Secret Recipe Club, and the members were grouped into four groups, assigned a blog to go and make a recipe from, and then post it on their assigned date. Well, it was always fun to see what people made, and shared and also to see what recipe they found on my blog and made.   I loved it and missed it when the group dissolved.  So I thought I would do my own version of it.
And here it is.  But now you pick your own favorite recipe from your blog from the previous month and share it here.  

However, we're now in February and I thought I'd go ahead and share what my favorite recipe was from last month.

It was this, Pineapple Chutney. 

And I have to say, it was amazing.  So good in fact, that I'll be making it again and again.   It went so well on my Deviled Ham Spread.
I want to try it on some wings and maybe some ribs as well.

When you find or make a recipe like this, you want to play with it in all the sandboxes. 
Trust me, you do.

For this First Monday Favorites:

What one recipe did you make last month that you'll make time and time again?   Not the one with the most views, but your own personal favorite. 

You are invited to the Inlinkz link party!

Click here to enter