Tag Archives: spring

Cherry Crisp Ice Cream {No Churn}

Spring is here my friends!  Spring is here!  We’ve had some gloriously warm and sunny days, and I must admit, with that comes some serious spring fever for me.  I’ve collected all of our lawn furniture out of hiding, we’ve given the dog a spring haircut, and yesterday I vacuumed and cleaned 6 months of hockey season out of my van (unfortunately, with two athletic boys playing for various teams that smell never truly leaves the van, ugh).  Oh, I do know that Mother Nature isn’t done with us yet, and next week I could be shoveling again.

But for now, I’m delusional enough to think spring has arrived and with that comes ice cream!

Cherry Crisp Ice Cream via SweetRevelations

We aren’t fair weather ice cream eaters actually.  The kids enjoy it so much that I have to hide tubs of ice cream in the deep freeze all year-long.  Sometimes I think I’ve done a great hiding job, only to find the tub completely empty with a spoon inside (yes still in the freezer as if it hasn’t been touched).  When I stomp upstairs, with my “are you kidding me?!” rant, no one says a word.  I know exactly who the culprit is, a tall and lean teenage boy with super blue eyes and a killer smile.  I’ve yet to catch him doing this, but I know it’s him.   And he knows I know it’s him. It’s just a vicious ice cream hiding circle around here.

I do have an ice cream maker, but I love no churn ice cream, simply because it’s fast and pretty easy.   I can toss in whatever fruit or goodies I might have on hand and throw it in the freezer for a few hours.  Usually, when I whip up a batch I spread it in a loaf pan and freeze it that way.  I find it’s an ideal size, and just enough for a family dinner with a little bit left over.

Cherry Crisp Ice Cream via SweetRevelations

This has to be one of my favourite combinations.  I love dark sweet cherries and cherry crisp is a top pick dessert wise for me.  I can whip up this ice cream in minutes and add the components of one of my most loved desserts to the ice cream without actually having to make it.  My secret?  To get morsels of a sweet oat-y topping, that won’t go mushy in the ice cream, I add some granola cereal to the mixture.  Genius right?  I still get the oat clusters, and almonds that I would add to my cherry crisp anyway, without all of the work!   It’s also a breeze to change the flavor by switching up the ingredients, like sautéed apples, or wild blueberries.

Cherry Crisp Ice Cream via SweetRevelations

For now, I guess we’ll keep doing the ice cream hiding dance around here.  I know that soon there will be a time where I’ll look back on these antics and wish for a teenager to be stealing sweet things from me again.

Happy spring friends,

Renee

Cherry Crisp Ice Cream

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk, 300 ml size
  • 1 1/2 tsp almond extract
  • 1 3/4 cups dark sweet cherries, cut in half
  • 3/4 cup granola cereal, I used Harvest Crunch
  1.  Whip up the cream until soft peaks form.  Add in the sweetened condensed milk and almond extract and mix well.  Stir in the cherries and granola.
  2. Spread mixture into a loaf pan or freezer safe container.  Cover and freeze until firm 4-6 hours.

 

 

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Ugly Maple Syrup Pie

Well guys, I’ve gone from a post here about Bright and Beautiful Recipes To Make Us Happy, to pie.  Ugly pie at that.  I’ve tortured myself over this pie post.  In fact, I was so mad at the filling for cracking and the pastry for shrinking, that I left the pie to sit for two days.  Uneaten for two whole days!  After which, I seriously got ahold of myself, and realized that this world has far bigger problems than an ugly pie.

Maple Syrup Pie via SweetRevelations

And guess what?  I make mistakes too.  And this blog is a great place to learn about them.  And from them.  I bet Ree, Nigella, and Ina have had a whole mess of ugly pies.  That doesn’t mean we’re idiots, it just means that in the kitchen, we’re…well…we’re human!

So here it is….my Ugly Maple Syrup Pie.  And friends I have to say, that this was a pretty tasty ugly pie.  The cracking and shrinking didn’t compromise the taste one bit.  As a matter of fact, I was slightly miffed at myself because we let it sit so long, because we love Maple Syrup Pie!   I seriously can’t make up my mind.  I’m mad at the pie, then I’m happy with the pie.  What gives?!

Maple Syrup Pie via SweetRevelations

I’ve written posts, like this one here, on making the perfect pastry.  And when I had the bake shop, my mom was chief pastry maker, because she’s seriously good at it.  It’s golden and tender and oh so flaky.  I’ve also made more pie fillings, than I can shake a stick at.  But some days, I’m just a complete distracted mess in the kitchen, and things don’t turn out picture perfect.  Oh man, I’ve had some doozies.  It happens to all of us.

Maple Syrup Pie via SweetRevelations

Case in point, the ugly pie.  I think I’m doing a public service here really, as I tell you and show you all of the things you shouldn’t be doing with a custard pie.  First off, you should chill the pastry well before baking.  You shouldn’t take pictures of your gorgeous pie crust, as I did here, until the pastry is nice and warm for your #PiDay2016 Instagram photo.  And then, don’t overbake that sweet Maple Syrup custard.  Because if it poofs up like a soufflé, well, you’ve gone too far.

And you’re well on your way to ugly pie.

Maple Syrup Pie via SweetRevelations

Now if mom was here, she would tell me not to fret.  “There’s nothing better than a scratch baked pie!” she always said.  Even in the bake shop, as I worried over fillings that may have oozed slightly, mom would assure me that people were going to be thrilled with their authentic, homemade pie.  And she was right.

So, ugly and all, I’m going to share my recipe for this sweet Maple Syrup Pie, using local Maple Syrup, that is the essence of spring around here when the maple sap is flowing.   It’s a custard pie with pure dark Maple Syrup, brown sugar and butter, that will satisfy any sweet tooth.  It’s a springtime favourite!  Our family all agree’s that the side of unsweetened whipped cream is essential with this dessert, to balance out the sweetness in the pie.

I hope you make this.  Because if you simply pay a little more attention than me, you’ll see how locally produced sweet Maple Syrup can bake into a beautiful, rich and smooth, sweet treat.

Just because I’m nosy and it would make me feel better, I would love to hear about your kitchen disasters in the comments below!

Happy Pie Baking friends,

Renee

xo

 

Maple Syrup Pie

  • unbaked 9 inch pastry shell
  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup pure dark Maple Syrup
  • 1 tbsp. melted butter
  • 2 tsp flour

Unsweetened Whipped Cream

  • 1 cup of cold heavy whipping cream

Preheat oven to 350°

  1.  Whisk together the sugar, eggs and cream until well combined.  Whisk in the Maple Syrup, butter and flour.
  2. Pour filling into pastry shell and bake for 50 to 60 minutes.  Filling should still slightly jiggle in the center when moved.   Allow the pie to cool completely before serving.
  3. Whisk cream by hand or with a mixer until soft peaks form.  Serve the pie with the whipped cream.  Refrigerate any left over pie.

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9 Bright and Beautiful Recipes To Make Us Happy

This.  Girl.  Is.  Ready.  For.  SPRING.

This year, even though it seems we’ve had less snow, I’ve been extra desperate for some spring sunshine and weather.  I’m usually pretty okay with lots of snow and cozying up inside, but for some reason, I’ve hit my cold limit already and I want the freezing temperatures to go away.  Like yesterday.  It might have something to do with the amount of times I’ve had to shovel lately, only for the street plow driver to go whizzing by and fill it all back in.  Doesn’t he feel guilty about that?!

After the last storm, I threw my shovel down, trudged inside the house and put an all call out to my fellow bloggers for some bright and beautiful recipes to cheer me up.   I’ve decided that since I still have to wait for spring to arrive, I’m going to bake myself happy.  And magically, as I sat down to compile this inspiring list, the sun came out again.

Spring Collage via SweetRevelations

 

1   Don’t these gorgeous, melt in your mouth, Raspberry Macarons via Nutmeg Disrupted cheer you up instantly?   Sweet and cheerful.

Get the recipe here.

Raspberry Macarons via Nutmeg Disrupted

2   These elegant looking Mini Wild Blueberry and Cream Cheese Trifles via SweetRevelations, are a family favourite and a breeze to make with store-bought pound cake.

Get the recipe here.

Mini Wild Blueberry Trifles via SweetRevelations

3    This Grapefruit & Thyme Mascarpone Tart via The Cinnamon Scrolls would be a stunning addition to any meal, and it’s gluten-free.  The presentation, with that ruby red grapefruit is simply beautiful.

Get the recipe here.

Grapefruit & Thyme Mascarpone Tart via The Cinnamon Scrolls

4   These Mango Lemon Bars with Coconut Crust via Swirls and Spice, are definitely a mood enhancer!  They just look sun-kissed and tropical.  I’m feeling warmer already.

Get the recipe here.

lemonbars via Swirls and Spice

5   Not only did the photo of these Raspberry Coconut Linzer Bars via The Brunette Baker make me want to reach through my computer screen, but the post itself is hilarious and had me laughing my frost-bitten toes off.

Get the recipe here.

Raspberry Coconut Linzer Bars via The Brunette Baker

6   This Springing Out Candy Bark via My Wife’s Muffin, just screams spring and happiness.  My inner child is delighted with the colours, textures and flavours here.  Happy, happy, happy.

Get the recipe here.

Candy Bark via My Wife's Muffin

7   These Chocolate Quinoa Cupcakes via Flavour and Savour, are on my list to bake this week.  They’re gluten and dairy free and full of chocolate love.  Those bright yellow polka dot liners make me so happy, I might even give the plow driver one.

Get the recipe here.

Chocolate-Quinoa-Cupcakes via Flavour and Savour

8   As Samantha from My Kitchen Love says, these Grapefruit Poppyseed Mini Bundt Cakes would cut through any grey day.  I’d have to agree.  I’m already dreaming about that grapefruit glaze.

Get the recipe here.

Grapefruit Poppyseed Mini Bundts via My Kitchen Love

9   How fun are these Cotton Candy Cupcakes via My Dish Is Bomb?! Get the kids in the kitchen and have fun creating with these.  I’m smiling ear to ear!

Get the recipe here.

Cotton Candy Cupcakes via My Dish Is Bomb

And there you have it!  Nine bright and beautiful recipes to make us happy and remind us that spring is indeed coming.  Watch out for part two of my recipe round-up, I can’t wait to share them all with you!

Renee

xo

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Flourless Meyer Lemon Meringue Cake

Guys, I’m really feeling sun deprived.  We’ve had some cold, damp, icy weather these days.  Followed by more snow.  And more rain.  And bone chilling cold.  You get the idea.  I’m eagerly awaiting the arrival of spring.  Desperate for it in fact!  I’ve decided that since it isn’t coming fast enough, I’m going to start welcoming spring in early myself!  So I’ve been posting all things sunny and bright on my Facebook page, and pouring over springtime posts from blogs that I follow, and scouring Instagram for some energizing inspiration.  I’ve even been literally stocking up on cheerful, sun-kissed things for the house.  I’ve got some serious colour cravings happening.

Flourless Meyer Lemon Meringue Cake via SweetRevelations

All the more reason to bake this outstanding Flourless Meyer Lemon Meringue Cake.  You might say I’ve gone a bit overboard with Meyer lemon purchases lately, but their bright golden yellow colour just screams happiness to me.   They’re tart and definitely sweeter than a regular lemon, and they have an almost exotic floral scent.  I knew that I would be using some to make a flourless lemon cake, as I’ve always been completely smitten with Nigella Lawson’s Clementine Cake.  The idea is similar, in that the whole fruit is included in the recipe.  That means the whole Meyer lemon is pureed right into the cake.  Four of them in fact.

Well, that’s a lot of happiness in there if you ask me.

lemon cake 1

The best news here friends, is that this cake simply gets better with age.  It’s incredibly moist and bakes up as if it’s been drizzled with a lemony syrup or something.   You can top it with a dreamy meringue, like I’ve done here, or you can serve it with a simple dusting of powdered sugar or a lemon glaze at tea time, all  are just as good.  Either way, the cake is a snap to make, and the lemon flavour is like a sweet kiss from the sun.  Your friends will never believe that it doesn’t contain any flour what-so-ever.

Flourless Meyer Lemon Meringue Cake via SweetRevelations

Honest to goodness, as I was baking this the other night (for the second time in a week!), the sun came out for just a brief moment.  It was shining so brightly through my kitchen window that I couldn’t help but feel like Mother Nature was hearing my plea.  It felt, for just a few minutes, that spring might soon be on its way.

I hope the sun is shining bright wherever you are!

Renee

xo

Flourless Lemon Meringue Cake

  • 5 Meyer Lemons
  • 4 eggs
  • 1 1/2 cups of sugar
  • 3 cups almond meal
  • 1/4 tsp salt
  • 1 1/4 tsp baking powder

Meringue Topping:

  • 6 egg whites
  • 2 cups of sugar

Preheat oven to 350° and spray a 9 inch springform pan with non stick spray and line the bottom with parchment.

  1.  Mix the almond meal, salt and baking powder in a small bowl and set aside.  Place 4 of the lemons in a pot and cover with cold water.  Bring water to a boil and continue boiling the lemons for 25 minutes.  Remove from the water and set aside until cool enough to handle.  Once cool, cut the lemons in half, remove the seeds and puree the whole lemons until smooth.  You will need 1 cup of puree.  Set aside.
  2. Zest the remaining lemon and place in a medium bowl with the sugar.  Using your fingers, rub the zest into the sugar.  Add the eggs and beat for at least 5 minutes until mixture is pale and increased in volume.  Slowly add the almond meal and mix just until combined.  Pour into prepared springform pan and bake for 45-55 minutes, until center is slightly springy when touched.  Allow cake to fully cool.  Remove from pan and place on serving platter.
  3. For the meringue, you will need a stand mixer.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.  In your stand mixer bowl, hand whisk the egg whites and sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.  Use immediately to ice the cake.  Use a kitchen torch to toast the meringue.  The cake will keep well in the refrigerator for a few days.  Enjoy!

 

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Filed under Breakfast, Cake

Lemon Lime Breakfast Rolls

I have to apologize right up front for the lack of photo’s here.  These fresh and warm Lemon Lime Breakfast Rolls were eaten up pretty fast!

Remember here, when I made my Glazed Apple Cinnamon Buns?  Serious ooey goey business and so yummy on a lazy week-end morning.  These are the same idea, I used the same dough recipe but I added a tangy lemon/lime mix just before rolling them up.

These were a huge hit on a cold and dreary spring morning.  There is nothing better than taking warm bread out of the oven on a cold day.  It fills the whole house with the most amazing smell.  The beauty of these kind of breakfast treats is that they can be made well ahead of time and frozen before the second rise.  Just pop these in the oven when you wake up!

I topped these with a simple Cream Cheese Glaze while they were still warm.  When the whole week is spent waking with the dreaded sound of an alarm clock, I relish the days when I can wake up on my own time with a pot of strong coffee and some breakfast pastries.  Right off the bat I know this is going to be a good day.

On another quick note, I just wanted to share with you that this week-end my family participated in the annual Multiple Sclerosis Supercities Walk.  It’s a charity near and dear to my heart.  My daughter and I baked up some goodies for their cake table this year.  What an honour for us!

Enjoy!

Make the same dough recipe that I used here and follow the same directions for the rolls.

Lemon Lime Filling

Note: this is enough filling for one batch of lemon lime rolls.  The dough yields enough for two batches.

  • 6 lemons zested
  • 2 limes zested
  • 1 cup white sugar
  • 3 tablespoons unsalted butter at room temperature

1.  Put the lemon and lime zest in a bowl with the white sugar and mix with your fingers coating the zest with the sugar.  This will release an amazing citrus smell!

2.  The dough recipe will give you enough for two batches of rolls. One for now and one to freeze! Roll out one half, on a lightly floured surface. Make a rectangle, about 10 x 8 inches, with the long end facing you. Spread rectangle with butter and top with the zest mixture.

3.  Start at the long end farthest from you, and begin to roll the dough into one long tube. Cut the tube into 12 even portions and place side by side in a greased 13 x 9 pan.

4.  Bake at 375 degrees for approximately 25 minutes. Remove from oven, invert on a plate if you wish, and drizzle glaze on top.

Cream Cheese Glaze

  • 1 cup powdered sugar
  • 3 0z cream cheese at room temperature
  • 2 tbsp lemon juice

1.  Whisk all ingredients together and continue to add lemon juice until you reach the glaze consistency you desire.  Spread on warm rolls.

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Spring Cupcakes and a Symbol of Hope

I always eagerly await the first signs of spring.  Bright and cheerful bursts of tulips and daffodils are a welcome sight after a cold, bland winter.   They invigorate us and announce to us that spring has sprung!

Thank you for arriving spring I am so ready for you!  I’m ready for open windows, bed sheets on the clothesline, sitting in the sun and drinks on the patio!

I thought these cupcakes would be the perfect fit for our Easter table.  Beautiful sunny yellows amid pops of white, blue and pink colours.

It’s doesn’t hurt when your pops of colour are candy coated and full of milk chocolate either.  Another wonderful sign of spring. Easter chocolate.

Remember here when I made lime cupcakes with Tequila frosting?  These are identical, just substitute the lime for lemon.  Omit the step of brushing on the Tequila.   Swirl on a generous amount of Lemon Swiss Meringue Buttercream (below).  These  are keeper lemon cupcakes.  Really moist with a good hit of lemon followed by, you guessed it, the creamiest lemony Swiss Meringue icing.

Did you know April is also Daffodil Month for the Canadian and American Cancer Society? Daffodils are a symbol of hope for those living with cancer.  Unfortunately everyone has a cancer story.  All of the monies raised from the Daffodil Campaign go to life saving cancer research.

I hope this spring leaves you feeling rejuvenated.  I hope spring has sprung where you live!  Happy Easter everyone.

Lemon Swiss Meringue Buttercream

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 1 3/4 cups of unsalted butter at room temperature
  • 1 tsp pure vanilla
  • pinch of salt
  • 1/2 cup lemon curd or lemon pie filling (or more to taste)

1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and lemon curd and beat until combined. Use immediately.

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Early Spring Crop

Rhubarb is a “do like” or “definately don’t” kind of thing.   It’s a tart and sour fella that can produce the yummiest cobblers and coffee cakes.  And we all, I’m sure, have tried the rhubarb/strawberry combo.  My father-in-law has a patch in his large garden and I have recently been asking, “Is it ready yet??”  The season usually starts here in late May or early June.   His won’t be ready until next week so I hauled my sorry self out of bed early this morning to go to the market in search of freshly picked stalks for todays post.  I strolled by a few vendors who didn’t have any yet and then almost ran to the vendor who had a nice big basket full of freshly harvested stocks (I think she was taken aback by my excitement, it is only rhubarb after all…)…

Enjoy todays post, just in time for the rhubarb season to start.   A really simple Rum Butter Cherry Rhubarb sauce served warm over homemade Vanilla Bean Ice Cream.   And I guarantee that once you make your own ice cream (without the ice cream maker…) you will turn your nose up at any store bought carton again!  Enjoy,

Vanilla Bean Ice Cream

Adapted from David Lebovitz, The Perfect Scoop 

1 cup homogenized milk

1/4 tsp kosher salt

3/4 cup sugar

1 vanilla bean, split lengthwise

2 cups half and half cream- you can also use heavy cream for a creamier texture

6 large egg yolks

1 1/2 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan until hot, but not boiling. Scrape the seeds from the vanilla bean into the milk, then add the bean pod to the milk. Cover, remove from heat, and let milk infuse for one hour.

2. Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Pour the half and half into the 2-quart bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Put the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly until the custard thickens. It should be thick enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly.  Several hours or overnight is best.

Once the mixture has chillled for several hours you can remove the vanilla bean* and put it in your ice cream machine and follow manufacterers instructions or do it without a machine as outlined below:

1. Remove the vanilla bean and pour ice cream into a freezer safe bowl (I use stainless).  Leave in the freezer (uncovered) for 45 minutes.  Remove from freezer and whisk for approx. 3 minutes.  Back into the freezer for another 30 minutes and whisk again.  Continue freezing and whisking for about 2 1/2 -3 hours until set.  Place ice cream in a sealable container and freeze until ready to use.

*Keep that vanilla bean!  Wash it with water and allow it to dry out.  Put it in your sugar canister to give an extra kick to baked goods.  And, you can use it again for your next batch of ice cream!

Rum Butter Cherry Rhubarb Sauce

*Adapted from Canadian Living Magazine

2 cups jarred sour cherries (reserve juice)

3/4 cup packed brown sugar

1/4 cup unsalted butter

2 cups sliced rhubarb (fresh or frozen)

2 tbsp cornstarch

2 tbsp amber rum

1.  In saucepan, bring 1/4 cup cherry juice, sugar and butter to a boil over medium-high heat, until sugar dissolves.  Add cherries and rhubarb: cook over medium heat until rhubarb is tender, about 5 minutes.

3.  Blend cornstarch with rum; stir into fruit mixture and cook, stirring, until thickened.

Spoon warm mixture over ice cream.

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Spring~ New Beginnings

   It’s official!  Spring has arrived and with that many new beginnings.   To top it off, it’s Mother’s Day today, so in honour of my mom, who has been a great teacher in my life in all things sweet, I have decided to launch Sweet Revelations today.  I am passionate about scratch baking and will regularly post some of my best work (along with recipes for you to try of course!) .     Today my husband and I had both of our fab moms over for tea and we served one of the best carrot cakes I have ever made~ if I do say so myself!  So simple, with an amazing maple syrup and cream cheese icing.

  Enjoy the beauty of the new season.

Single Layer Carrot Cake

Adapted from The Kitchen Sink

Oven 325

1/2 cup toasted pecans- finely chopped

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp cinnamon

1/2 cup vegetable oil

1/4 cup buttermilk *

1 tsp vanilla extract

2 large eggs- room temperature

1 cup sugar

2 cups carrots coarsely shredded

Butter and flour one 9-inch cake pan.  Line the bottom with parchment paper.

In a stand mixer, using the paddle attachment, beat the eggs and sugar until pale (approx 3 mins).  Beat in the oil, milk and vanilla.  In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.   Mix the dry ingredients into the wet ingredients just until moistened.  Stir in the carrots and pecans.

Bake for 1 hour until toothpick inserted comes out clean.  Let the cake cool in pan for 10 minutes then unmold on to a wire rack to cool completely.

* to make buttermilk/sour milk place 1 tbsp of lemon juice in a glass measuring cup.  Pour in enough milk to equal one cup.  Let the milk sit for 5 minutes.

Maple Cream Cheese Frosting

Adapted from The Kitchen Sink

1 pkg (250 g) cream cheese – room temperature

1/4 cup unsalted butter- room temperature

1 cup icing sugar

2 tbsp pure maple syrup

In a stand mixer, using the paddle attachment, beat the cream cheese and butter until fluffy.  Add icing sugar and mix until well blended.  Mix in maple syrup.   Icing may need to be chilled for a few minutes to be firm enough to spread.

Before serving, drizzle each piece with pure maple syrup.

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