Manic and a Muffin Monday

Manic Monday is hosted by Fleur de Lisa

What is the greatest value that guides your life? Loyalty......to my husband, to my children, to my family and friends. I would like to think I make a difference in a small way in this world. Starting with those closest to me guides those choices I make daily.

Fill in the blank: If I could be anybody besides myself, I would be still me but with a full time chef, massuese, and trainer....Can I answer it that way? Sure I can, it's my blog.

What is one item in your house that you should really throw out but probably never will? I am certain it is the ball gowns I wore to formal events from BEFORE I had kids. Like I am ever going to fit into those again! Maybe I will freecycle them....okay, maybe not!

For muffin Monday, we had a little surprise. My old neighbor Brandt at Wait4thenews was passing through town on her way to Maine. She and my other neighbor A were the happy receipents of our muffins the entire time we made them in Texas.

**above pic is from Williams-Sonoma ***

My mother-in-law sent us this adorable acorn cakelet pan. With a little cream cheese frosting you can join two halves to make a three dimensional acorn. She was here while the second batch came out of the oven.

Acorn Cakelets

For the cakelets:

1 1/4 c. all-purpose flour (we use 1c whole wheat, 1/4 c all purpose)

1/2 t. baking powder

1/2 t. salt

1/2 t. ground cinnamon

1/4 t. ground ginger

1/8 t. ground cloves

1/2 c milk

3/4 t. vanilla extract

8 T (one stick) unsalted butter

1/2 c maple sugar (we used brown sugar)

1/4 c. granulated sugar

2 eggs, lightly beaten

For the frosting to "glue" them together:

2T. unsalted butter

2 oz cream cheese

3T maple sugar

1 1/2 c. confectioners' sugar

For the glaze

1/4 c granulated sugar

1/4 c. maple syrup

1T water

1T bourbon

Coarse raw sugar for decorating

*Have all the ingredients at room temperature.

*Preheat oven to 350 degrees. Grease and flour the acorn cakelet pan (I used Pam and flour), tap out excess flour.

*Mix together the dry ingredients in a bowl: flour, baking powder, salt, cinnamon, finger and cloves, set aside.

*In an small bowl, whisk together the milk and vanilla. Set aside.

*In a bowl of an electric mixer, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the maple sugar and granulated sugar and continue beating until light and fluffy (3-5 min). Add the eggs one at a time, beating well after each addition.

*Alternate adding flour and milk mixture to butter mixture, until all combined.

*Spoon 1T. ( I use a tiny ice cream scoop) into each well of the prepared pan. Bake about 10-12 minutes or until a toothpick inserted comes out clean. Let the cakelets cool in the pan for 15 minutes.

Using a serrated knife, gently saw off any portion of the cakelet that rose above the edge of the pan. Tap the pan gently on the work surface to loosen the cakelet. Place a wire rack over the top of the pan, invert the pan onto the rack and lift off the pan. Repeat for any remaining batter. Any wells that aren't filled with batter, I always add a bit of water in them. It helps the other cakelets to cook evenly. (PS, Brandt told me to add that!)

To assemble the cakelets, spread about 1/2 t. frosting in between two cakelets. Plate and share with a friend...

**Note, despite living very near the Bourbon Trail, I did not make the bourbon glaze. I didn't even sprinkle them with the sugar. Since children would be consuming these, it didn't make sense. Also this is a dry county!

These were really good!