Happy Monday!

I know Monday’s are mostly unhappy, but I’m very excited that this week brings me lots of baking and a new gig – I’m starting rehearsals for Enchanted April this week!  Since my schedule the next two months will be a little bit more sporadic and since I’ve got lots of baking to do for several events, I spent much of the weekend mentally and goggley planning what my baking strategy will be.

This week I’m whipping up a double batch of scones to send to Seattle and wrap up my contribution to the Online Bake Sale For Japan.  Next weekend I’ll have a few dozen gluten-free cookies cut into the shape of crosses and fondanted and painted for a benefit I’m performing in of Jesus Christ Superstar for Smith Street Stage. And then there’s Palm Sunday and Easter baking/cooking to participate in with my family and a possible dinner party on the 30th.

Very fun and exciting stuff.

But this week I’m most excited to get to try out a new recipe for a recipe swap.  I’ve just joined a group of cooks, bakers and bloggers at Burwell General Store.  Each month the group gets an old, friendly recipe and is required to change at least three recipes and blog them on the same day.  This month’s is for Caramel Apples, and in pondering the many ways you could creatively change it, I stumbled upon a new baking fad that I might have to combine into my inventive treat…

The cake pop.

Several friends of mine are very into these little, festive, sugary treats that can be found at Starbucks and sugar-full bakeries.  I’m not a fan of the idea – make a cake, throw it with frosting into a blender, shape it into balls and then dunk it more sugary shells.  But I have to admit they are adorable looking and a great base recipe to play on.

So, in keeping with the original idea of a candy apple on a stick, I’m going to bake an apple pie, most likely one along the lines of my Bourbon Molasses Apple Pie with Candied Bacon, who’s flavors already resemble a candy apple.  Then I’ll play.

Recipe coming in a few days… I’m excited by this.