Maple Syrup and Birthday Cupcakes

This past weekend a good friend from high school was visiting Boston. K had a conference here last week and stayed to hang out this weekend. On top of hanging out with friends, Butler made it to the Final Four! K went to Butler and is the president of his local alumni club!


On Saturday we decided to partake in some local fun by heading up to New Hampshire to go to a maple house where they boil maple syrup. We had beautiful weather on Saturday. It was a bit chilly but sunny and not a cloud in the sky. After arriving at the Grant Family Maple House, we had some food and got in line to learn all about how maple syrup is made.


What we learned is that the sap from the trees has about 2-3% sugar in it straight from the tree. At that percentage, it would take 40 gallons of sap to make 1 gallon of maple syrup!! So they first condense the sap until it reaches about 8% sugar. The sap is then boiled to evaporate off the water.


Once the temperature reads 7 degrees above the boiling point of water, you have syrup! The guy in the maple house even explained how they use a baraometer on the wall to get the barometric pressure so they know the exact boiling temperature of water for that given day. It was all very scientific and extremely interesting.


The small bottles of maple syrup were a sample from each batch they had made at the maple house this season. The guy explained that as the season goes on, the syrup tends to get darker due to the change in the amount of sugar in the sap.


Of course, we had to get some maple products while we were there. Obviously, maple syrup. We also got some maple candies, some maple sugar, and some maple pepper. Can’t wait to find creative ways to use the sugar and pepper. If anyone has suggestions, please let me know!


Also, since K’s birthday was last week, I made him some cupcakes to celebrate. I went with my go-to chocolate cupcake recipe. I love that you can whip these up by dirtying only one bowl and using a whisk! I dipped them in some ganache and topped with festive sprinkles. Aren’t they pretty?

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14 Responses to “It’s a boy! Dipped Oreo Pops”

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    Cupcake Activist — May 13, 2010 at 6:08 pm

    Cute idea and they look so easy to make. Must try.

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    Cupcake Activist — May 13, 2010 at 6:08 pm

    And the stick makes them perfect for milk dipping.

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    jess @ pen n' paperflowers — May 13, 2010 at 6:48 pm

    oh my…i’ve tried my hand at these and just about every oreo ended up cracking when i tried to insert the stick. *frowny face* not even dipping the sticks first seemed to help? do you have any suggestions on how to slide them in without any hiccups. *wink*
    thank you SO much for your help…yours came out adorable!

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    We Are Not Martha — May 13, 2010 at 7:30 pm

    Wow, these are such a great favor idea! They look easy, but impressive (and delicious)!

    Sues

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    Sarah — May 13, 2010 at 8:19 pm

    I am loving all of these new parents/new baby posts, because friends of ours just had a baby boy last week and I can just do everything you’re doing! 🙂

    Jess@pen – are you using Double Stuffed Oreos? If you’re using regular Oreos, maybe the center isn’t thick enough to support the lollipop stick between the cookie ends. Or maybe the lollipop stick isn’t thin enough (do they even make different sizes?). Just thinking out loud. Good luck. 🙂

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    Jen — May 13, 2010 at 9:11 pm

    jen@pen – I agree with Sarah, be sure to use double stuff Oreos and thin sticks. You’ll notice that the craft store has at least two thicknesses of sticks. You want the thinnest ones. I did slide the sticks in slowly but didn’t have any issues with breaking cookies.

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    Kara — May 13, 2010 at 10:26 pm

    Why must this kind of thing be posted when I’m trying to lose weight? 😉

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    Kim @ Frost Me! — June 8, 2010 at 10:37 pm

    YUM! I love the idea of doing the initial on them!

    Kim @ http://frostmeblog.blogspot.com
    party inspiration

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    Shawnda — February 22, 2013 at 2:05 am

    Just choose to tell you a piece of writing is really as awesome. All of the picture quality in your own place is definitely fascinating and are able to feel you’re an experienced for this idea. Fantastic along with your agreement i can to seize ones give food to to continue modified together with upcoming publish. Thx one million and you need to maintain this worthwhile succeed.

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    facebook.com — August 8, 2013 at 12:54 pm

    Awesome post.

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    Pam — February 23, 2014 at 5:19 pm

    How far ahead can you make these and will the Oreo get soggy ?

    • beantownbaker — February 23rd, 2014 @ 8:45 pm

      We made them a week in advance and the Oreos did not get soggy.

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    Christina — March 23, 2014 at 8:58 pm

    I can totally see the hiccups @jess, the Double Stuf Oreos have a far more thin and brittle cookie than the original Oreos. They crumble, split and crack very easily, I would imagine irregardless of stuffing volume, the structural integrity of the original Oreo cookie would hold up better for this project.

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    Lana — January 29, 2016 at 3:40 am

    Can u freeze them?

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