Sweet treats using our product.
Caramel Apple Spiced Pound Cake
1.5 cups granulated sugar
1.5 cups vegetable oil
0.5 cup apple sauce
3 eggs
2 tsp vanilla
0.5 cup buttermilk
0.5 cup 7 Syrup
3.5 cups Gold Medal flour
2.5 tsp cinnamon
1 tsp allspice
1 tsp cloves
1 tsp nutmeg
1 tsp ground ginger
1 tsp salt
1 tsp baking soda
2 medium apples, peeled and finely chopped
1 cup chopped walnuts
Caramel Glaze
0.75 cup brown sugar
0.5 cups butter
2 TBSP Heavy Cream
1 tsp vanilla
Cider Glaze
1 cup apple cider
Directions:
Heat oven to 350°F. Grease and flour 12-cup Bundt pan. In large bowl, beat granulated sugar, oil, applesauce, vanilla and eggs with electric mixer on medium speed until light and fluffy. In a separate medium bowl, combine all of the dry ingredients. In a small bowl, combine the chopped apples, walnuts, and 7 Syrup. Toss until well coated. Beat in dry ingredients. Fold in buttermilk. Add apples and nuts. Pour into pan.
Bake for 1 hour to 1 hour 20 minutes, or until a cake tester comes out clean. While the cake is baking, bring cider to a boil and reduce by half. Remove from heat. When cake is done, remove from oven and let cool in the pan for 20 min. Turn out cake onto a cooling rack and brush with the cider reduction.
In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
Rum Infused Brown Butter Apple Blondies
2 cups peeled chopped apples (about 2 medium apples)
1 TBSP 7 Syrup
1 TBSP brown sugar
1 cup rum infused browned butter*
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tsp 7 Syrup
1 2/3 cups packed light or dark brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 cup unsalted butter
1 1/2 cups confectioners’ sugar
2 TBS milk
1/4 teaspoon pure vanilla extract
1 tsp buttered rum
Preheat the oven to 350°F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
Add the apples, 7 Syrup, and brown sugar. Stir and cook over medium heat until apples have slightly softened, about 3-5 minutes.
In a large mixing bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.
In a medium bowl, whisk 3/4 cup rum infused browned butter, brown sugar, eggs, and vanilla extract together. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples. Batter will be thick.
Evenly spread batter into the prepared pan. Bake for about 35 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan on a wire rack.
Rum Infused Brown butter icing: Heat the remaining 1/4 cup of brown butter in the microwave for a few seconds. Whisk in confectioners’ sugar, milk, and vanilla extract. If needed, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle over cooled blondies, then cut into squares.
*Rum Infused Brown Butter:
1 cup butter
1 cup good dark rum
What is brown Butter? It is butter that has been heated until most of the the moisture in the butter has evaporated and the milk solids left are toasted.To make brown butter- place a stick of butter in a cold stainless pot or pan (not non-stick because you need to watch the color of the butter change). Over medium heat melt the butter- stir occasionally to ensure even melting. As the butter heats up, it will start steaming and foaming. You will notice little bits of butter solids forming- this is what we are browning. As soon as the milk solids are a nice toasty color remove the pan from the heat and pour the butter into your container- being sure to get as much of the bits as you can.
Once you have browned the butter, let it cool for a few minutes. Meanwhile, take a jar that is large enough to hold 1 cup of rum and butter. After the butter has cooled pour it into the jar. Next tighten the lid and shake. Let the jar sit at room temp for several hours to overnight- and shake several times. After waiting your chosen amount of time, place the jar into the fridge. Leave this in the fridge at least overnight- or until you are ready to strain it. While chilling in the fridge, the butter will float to the top of the rum and solidify and some milk solids will settle out and fall to the bottom of the rum.
To separate the butter from the rum, break through the butter and allow the rum to pour out. Usually a small pie wedge cut out of the solid butter works best, which allows the rum to flow freely without breaking the butter up too much. Strain at least once through a coffee filter.
Infusion is a two way street. You have not only created buttered rum, you have created rum butter! This can be used wherever you wish to add buttery flavors or an amazing infused rum.
Honey Lavender Lemon Cupcakes
2 cups all-purpose flour
1 cup granulated sugar
2 Tbsp. lemon zest
0.5 tsp. baking soda
1.5 tsp. baking powder
0.5 tsp. kosher salt
0.75 cup unsalted butter, melted
2 eggs room temperature
0.75 cup sour cream 120mL, room temperature
0.5 cup half & half
0.5 cup fresh squeezed lemon juice
For the Lavender Cream Cheese Frosting
0.5 cup butter, room temp
1 cup cream cheese, room temp
4.5 cups powdered sugar
0.5 cup Honey Lavender Elixir
2 Tbsp. lemon juice
2 Tbsp. lemon zest
Preheat oven to 375F. Line the cupcake pan with liners. Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In color.
Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Add the wet to the dry mixture and mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F and bake another 10-12 or until a cake tester comes out clean.
Cream the butter, cream cheese, salt and zest and then sift in the powdered sugar in batches, mixing in between. Scrape the bowl down and slowly pour In the Honey Lavender Elixir and lemon juice while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate the cooled cupcakes. If frosting is too thin, add more powdered sugar.
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