Maple Salmon

Maple Salmon


While I was looking for new maple dishes to try I came across a recipe for maple salmon on allrecipes.com . The recipe immediately caught my attention as it reminded me of my all time favorite salmon dish, salmon teriyaki . This maple salmon is very similar to the salmon teriyaki in that they are both marinated in a sweet and salty sauce and then broiled until just cooked. In fact I have used maple syrup as the sweetener in teriyaki sauce instead of sugar before so this recipe seemed pretty natural to me. One of the best things about salmon recipes like this is that they are so easy to make. You just marinate the salmon for 20 or so minutes and then broil for a few minutes. So little effort for such great reward! The maple salmon turned out great! The sweet and salty sauce went really well with the moist and juicy salmon which seemed to almost melt in your mouth. I really like the way the maple flavour worked in this dish. I will definitely be making this again!

Osso Buco

Osso Buco


Osso buco is a dish that has been popping up on my radar for a while now and it always looks so good. Even just the description of it sounds great; "Veal shanks braised in a white wine and tomato sauce." Braising is one of my favorite ways of cooking meat as it always turns out perfectly falling apart tender and full of flavour. The ossobuco veal shank is cut such that the marrow of the bone is exposed and it starts to melt into the pot as the veal braises infusing the dish with even more flavour. Osso bucco is commonly served with a gremolata topping that consists of chopped up garlic, parsley and lemon zest. The gremolata topping sounded so good that I could not pass on it. Risotto alla milanese or risotto flavoured with saffron is also commonly served with osso buco and I thought that it would be a perfect bed to soak up all of the excess sauce.

The osso buco takes a bit of time to make for the braising but otherwise it is pretty simple. While the meat is braising you have plenty of time to make the risotto and the gremolata at a relaxed pace. The osso buco with risotto alla milanese and gremolata was great! The meat was so tender and the sauce was absolutely packed with flavour. The tasty sauce went really well with the creamy risotto which quickly soaked up its flavours. The gremolata added a really nice touch of freshness to the meal. (I wonder what other dishes I can use a gremolata with?) I made enough for leftovers and now I will get to enjoy this tasty meal all week.

Blueberry Crumb Coffeecake

Blueberry Crumb Coffeecake


Last week the food blogging sphere was filled with some amazing looking blueberry coffeecakes which was perfect timing as I had recently found some blueberries in my freezer. I decided to go with this recipe as it is one of my favorites for baked goods like this. I like that it uses lots of good stuff like whole wheat flour and rolled oats. I even used whole wheat flour in to make the crumb topping. The banana and yogurt keep the coffeecake nice and moist while also cutting down on the amount of butter required. Maple goes really well with blueberries and it finished this coffeecake off perfectly. I added even more maple flavour by using maple sugar in the crumb topping instead of regular sugar. The maple blueberry crumb coffeecake turned out amazing! It was nice and light and moist and full of maple and blueberry flavour. Now I am looking forward to eating this coffeecake for breakfasts all week.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal


I have been trying to free up some space in my freezer lately and I have been coming across some amazing finds. My most recent discovery was some pureed pumpkin that I had frozen earlier in the winter when I had more than I had needed. I had also recently come across the steel cut oats in my cupboard and I thought that pumpkin pie oatmeal would be a nice treat for breakfast. You could easily make this with any kind of oatmeal but I prefer the steel cut oatmeal for its chewier texture. Steel cut oatmeal takes a bit of time to cook and I don't really have the time to make in on weekday mornings but a rice cooker with a timer and a porridge setting is the perfect solution. Waking up to the smell of the cooking oatmeal in the morning and knowing that it will be ready by breakfast time is always nice. After the oatmeal was done cooking in the rice cooker I transferred it to a small pan and added the pumpkin, some brown sugar and pumpkin pie spices. The pumpkin pie oatmeal was great! It was just like eating a bowl of pumpkin pie for breakfast. I wonder what I will find in my freezer next...

Brussels Sprouts with Bacon and Lemon

Brussels Sprouts with Bacon and Lemon


The weather is starting to get warmer and today for the first time I was thinking that sometime soon I would have to retire my winter coat for the year. With that I also realized that winters produce would soon disappear from store shelves and that I should get in any last minute enjoyment from them that I can. One thing that I have been enjoying throughout winter but that I seem to have forgotten to post about is brussels sprouts. One of my new found favorite ways of enjoying brussels sprouts this wither was this brussels sprouts dish with bacon and lemon. Bacon always makes vegetables tastier and the lemon in this dish really brightens it up. Shredding the brussels sprouts takes a bit of work but I really enjoy the texture of them done this way so it is worth the effort. Overall this is a fairly quick and tasty side dish that has been a welcome addition to my recipe collection this winter.

Grilled Vegetable Panini

Grilled Vegetable Panini


A while ago I made an eggplant and mozzarella panini that I really enjoyed. While I was eating it ideas started to form about other tasty sandwiches. The ideas percolated over the intervening days and came to fruition recently when I realized that that I had some chickpeas that needed to be used and a freezer full of roasted red peppers . I had been thinking about a grilled eggplant and zucchini sandwich with roasted red peppers and the leftover chickpeas inspired my to add some hummus to the sandwich. Hummus is one of my favorite dips and I am constantly looking for new ways to enjoy it. Using it as a condiment in a sandwich is something that I have been wanting to try for a while and this was the perfect chance. I also wanted some cheese in my sandwich and since I already had a lot of ingredients that I associate with Greek cuisine, I thought that some crumbled feta would go nicely. I finished the sandwiches off with a splash of balsamic vinegar for even more flavour and a bit of a kick. With the sandwiches contents decided, the only thing left was the bread. I really like the texture of whole grained bread and since it is also healthier I tend to always pick it up and I used some for these sandwiches. The grilled panini sandwiches turned out great! They were nice and warm and full of flavour and oh so good! Everything in this sandwich just worked really well together. I liked the way that the crumbed feta kind of melted into the sandwich and splash of balsamic vinegar was perfect. I have a feeling that I will be making these sandwiches again and again.

Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry


I had been eating kind of heavy meals over the last few days and I was feeling like something lighter and healthier. I remembered seeing a cauliflower and chickpea curry at a restaurant that I thought looked good and I wanted to try making it at home. With the main ingredients of cauliflower and chickpeas this curry sounded like it would fit both the light and healthy bills. I also wanted to fit a green vegetable into the curry and since fresh green beans are still available I decided to add some. I enjoy the chewy texture of brown rice and given that it is also the healthier option I thought that it would make the perfect bed to soak up the extra curry sauce. This curry is really easy to make and it takes very little effort or time so it is perfect for week nights. Given that the curry powder is the primary source of flavour you are going to want to use a tasty one and I used my favorite. The cauliflower and chickpea curry turned out really well. It was nice and tasty and light and yet still filling. I packed the leftovers up into individual servings and I have been bringing them to work for lunches this week. The leftover reheat well in a microwave and they have only been tasting better with age.

Maple Pots de Creme

Maple Pots de Creme


A big bottle of maple syrup was sitting on my counter just tempting me to use it again and I could not resist. I opened my browser and did a quick search for bookmarked maple recipes and came across this one for maple pots de creme on Eggs on Sunday that sounded decadently delicious. Pots de creme are cream mixed with some kind of flavour, such as chocolate or maple syrup along with a sweetener if required, that is baked with egg yolks until it sets like a custard. Maple flavoured pots de creme sounded irresistibly good and I got to making them right away! The maple pots de creme were pretty easy to make and well worth the hour waiting for them to bake while being tortured by their amazing aroma. They were nice and warm and light and creamy and full of maple goodness! With a nice show of will power I wrapped the extras up in plastic wrap and placed them in the fridge. The leftovers were really nice while still cool from the fridge. They were a bit thicker and nice and cool and refreshing but they were still amazingly creamy and full of maple flavour.

Jalapeno Popper Dip

Jalapeno Popper Dip

Cilantro and Lime Rice

Cilantro and Lime Rice


One of the things that I liked about Chipotles burritos was the cilantro and lime rice. I often enjoy trying to replicate recipes that I remember having had somewhere else and I knew that I would have to try making the cilantro and lime rice. Of course the first way to make it that popped into my mind was the simplest way, just mix in some chopped cilantro, lime juice and lime zest after the rice is finished cooking. This way has the advantage of being quick and easy and you can use a rice cooker to make it even easier. But I thought, why not take the opportunity to make it better. I like the flavour that toasting the rice in oil before cooking adds and since I was going to be using some oil anyways, why not add some onions and garlic to fill out the rice a bit more. I like to use brown rice whenever possible and I thought this was the perfect time to do so. The cilantro and lime rice turned out really well. It was light and fluffy and the lime juice and zest added a nice freshness to the rice. Cilantro is one of the flavours that I associate with Mexican cuisine so it was right at home in the rice as well. I used the cilantro and lime rice in the burritos that I recently made, though it would also make for a great side dish.

Burritos

Burrito


Toronto has a great number of restaurants representing a large number of cuisines. To my disappointment, one cuisine that I find Toronto is lacking in is one of my favorites, Mexican cuisine. There just aren't all that many Mexican restaurants in Toronto so when I noticed a new one opening on my walk home from work I took note. The new restaurant was a Chipotles and it was billing itself as a 'gourmet' burrito joint. I was pretty curious to find out exactly what a 'gourmet' burrito was so I had to stop by. The Chipotles gourmet burrito turned out to be a pretty normal burrito with rice, beans, meat, salsa, sour cream and cheese (they charged extra for the guacamole). The burrito was pretty good but it was also pretty expensive and I figured that I could do better at home and for a lot less. Shortly after visiting Chipotles I came across a z-Teca which was also billing itself as a gourmet burrito joint and their advertising campaign seemed to revolve around the size of their burritos. I tried their burritos as well and they were really big and they were good, but, once again I felt that I could do better at home. Thus, the burrito quest started.

Pico de Gallo

Pico de Gallo

Pico de gallo is a condiment like a salsa that is made with fresh chopped tomatoes, onions and chilies. It can be used just like a salsa for dipping tortilla chips into or as a side dish or a condiment. One advantage that it has over salsas is that there is less liquid and that makes it a perfect filling for tacos and burritos etc. The thing that I like most about pico de gallo is that it is nice and fresh and it brightens up almost any meal. To maximize the freshness I typically make the pico de gallo just before I use it. It is also really quick and easy to make, a real winning combo in my books! This recipe is really loose given that I normally just throw it together with what I have on hand. I do like to throw some extras in like lime juice and cilantro to brighten things up a bit. I recently made some pico de gallo to go with the carnitas that I made.

Carnitas

Carnitas


Mexican cuisine is one of my favorites and I often find myself craving those flavours that I like so much. Last week the craving were getting stronger and I satisfied them on the weekend by making carnitas. Carnitas is pork that is traditionally braised in lard on low heat until it is falling apart tender and then the heat is increased so that the pork begins to get crispy on the outside. This combination of moist and tender pork with a slightly crispy outside is simply amazing! The only problem is that cooking the pork in lard does not sound too appetizing. As an alternative, the last time that I made carnitas I simmered the pork in salsa verde until it was falling apart tender and then I shredded it and roasted it in the oven until it was nice and crispy on the outside. I then mixed the pork back into the remaining salsa verde.

Lemon Yogurt Cake with Blueberries

Lemon Yogurt Cake with Blueberries


I had been seeing a few lemon yogurt cakes around that looked good and I was thinking that the rest of my meyer lemons would go well in one. Recently I have been trying to clear some space in my freezer and I came across some blueberries that I had frozen in the summer. I really like the lemon and blueberry flavour combo and I could not resist adding the blueberries to the lemon yogurt cake. With he cake down the only thing that was left was the topping. I was thinking about going with a simple lemon glaze when I came across a bookmark for a lemon blueberry cake with a limoncello glaze on Dragon's Kitchen that sounded great! The lemon yogurt cake with blueberries was really easy to make, though it took a bit longer than I expected. (I think that was because I used still frozen blueberries.) The toothpick test worked and the cake came out perfectly baked even though it took a little longer. The cake was nice and light fluffy and moist and infused with blueberry and lemony goodness! The limoncello added a really nice zing to the lemon glaze that finished the cake off nicely. I think that I will be having this cake for breakfasts for the rest of the week and I am certainly looking forward to them.

Meyer Lemon Bars

Meyer Lemon Bars


Not to long ago I got the chance to use key limes for the first time and I used them to make a key lime pie . This weekend I stumbled across meyer lemons for the first time and I grabbed some right away. I had been hearing about meyer lemons for a long time and I had been wanting to try them. A meyer lemon is a cross between a lemon and a mandarin orange which sounded like a great combination. I really like using lemons in desserts and one of my favorites is the simple lemon bar. A lemon bar is a bar with a shortbread crust and a layer of lemon custard topped with icing sugar. I was thinking that meyer lemon bars be would be the perfect place to start enjoying my meyer lemons. I used a pretty standard recipe for the lemon bars that I found of Joy of Baking and I just substituted the lemon juice and zest for meyer lemon juice and zest. They meyer lemon bars were nice and simple to make though I did run into one small snag; I had some trouble getting the bars out of the baking pan. No worries though, the crumbled lemon bars were still great! I really enjoyed the meyer lemon bars and the meyer lemon flavour was a nice change from ordinary lemons. I am still surprised that something so naturally tart as a lemon can become so magically good in sweet dessert like this. The next time I make these lemon bars I think I might double the recipe for the lemon filling to get even more lemony goodness in each bite. For now, I still have a few meyer lemon left to enjoy.

Reuben Dip

Reuben Dip

Over the last week I had been enjoying the leftover corned beef in the form of reuben sandwiches . I made sure to save one serving of the corned beef for the weekend because there was one more recipe that I wanted to try with it. I had come across a recipe for a reuben dip a while ago and I just knew that I would have to make it. It has all of the great flavours of a reuben sandwich in the form of a dip! I tweaked the recipe a bit and added some cream cheese as it the base of all of my favorite hot cheesy dips. I also decided to serve it with some toasted rye bread which was the one component of a reuben sandwich that was missing. The reuben dip was amazingly good! It was nice and warm and ooey and gooey and stringy and addictively tasty. I have never seen a bowl of dip disappear so quickly! I ran out of toasted rye before the dip and the dip was eagerly finished off with a spoon. I will definitely be making this again.

Nutella and Banana Sandwich

Nutella and Banana Sandwich


One of my favorite go to breakfasts, lunches and/or snacks are nutella and banana sandwiches. I almost always have all of the ingredients on hand and if you combine that with how yummy they are and how quick and easy they are to make, I tend to have them fairly often. Nutella goes really well with a lot of fruits, though banana seems to be the one that I keep coming back to. I normally eat them in sandwich fashion with two slices of bread but an open faced sandwich, or toast, also works really well. I sometimes even butter them up and grill them so that they are nice and golden brown on the outside and the nutella is warm and melted on the inside. You could also easily turn it into french toast for something a bit different.

Sugar Shack (Top Recipes with Maple)

Maple Syrup


A sugar shack is a cabin out in the woods where sap is collected from maple trees and boiled into maple syrup. It is always fun to visit sugar shacks for the maple festival during maple season. They are always fun and it is a great opportunity to stock up on maple products for the rest of the year. Since maple season is getting under way and maple festivals are starting up I thought I would take the opportunity to round up some of the maple recipes that I have tried recently.

Maple Cheesecake

Maple Cheesecake


Maple has been on my mind a lot lately and I have been looking for new ways to enjoy it. While I was going through my bookmarked maple recipes I came across one for a maple cheesecake from Not Quite Nigella and I had to make it immediately. Cheesecake has to be one of my favorite desserts and combining it with the flavour of maple sounded like a great idea! I started out with my standard cheesecake recipe and pretty much just replaced the sugar with maple syrup. An equal amount of maple syrup is not as sweet as sugar but I knew that I was going to drench the cheesecake with more maple syrup when I ate it so I did a straight up replacement. My apartment was filled with the an amazing cheesecake and maple flavour while it was baking and that built up my anticipation even more. So much so that I ate the first one when it had cooled just enough to eat. The maple cheesecake drenched in maple syrup was so good! The still warm from the oven cheesecake was nice and light and fluffy and creamy and good! The maple syrup soaked into the crust and into the cheesecake infusing every mouthful with intense maple flavour. It was pure delight! I ate the second one cool from the fridge and it was more dense and creamy the way I normally like my cheesecakes and it was just as good. I served the second one with some maple whipped cream for even more maple enjoyment.

Cottage Cheese Cornbread

Cottage Cheese Cornbread


When I make chili I often think about cornbread. This time I remembered reading about a cottage cheese cornbread that I had thought sounded really nice. I like cottage cheese but I don't have it nearly often as I would like and this was a nice excuse to get some. I was thinking that the cottage cheese would add a really nice texture to the cornbread and help keep it nice and moist. Cornbread is a quick bread and thus pretty forgiving with tinkering with the recipe so I took a pretty basic corn bread recipe and added the cottage cheese and removed some of the oil or butter. I also added some corn as I enjoy the sweetness and texture that it provides. The cottage cheese cornbread turned out great! It was nice and moist and light and fluffy. Most of the cottage cheese melted into the cornbread but there were a few pockets that when warm were nice and gooey and stringy and good. The cottage cheese cornbread went really well with the spicy 7 chili chili . I had a lot of leftover cornbread and on a whim I decided to try some for breakfast. I placed it into the microwave for a minute or so to warm it up and then I topped it with some meting butter and maple syrup. The breakfast version of the cottage cheese cornbread was amazing! It was like a super light and fluffy pancake that absorbed all of the maple syrup goodness. I will certainly be making this cottage cheese cornbread again for breakfast (or dinner) again!

7 Chili Chili

7 Chili Chili


I really like chili and I am always on the lookout for new and interesting chili recipes to try. I recently came across a 7 chili chili recipe on Homesick Texan that caught my attention immediately. When I make chili I normally toast some dried chilies and then grind them up and use them in powdered form. This recipe called for reconstituting them in hot water and then pureeing them and I liked the sound of that. In addition to using the chilies in a new way it also used 7 different kinds of chilies including 5 kinds of dried chilies, chilies in adobo sauce and cayenne pepper. Another thing that I found interesting about this recipe was the fact that it was pretty much just meat, chilies and spices. I normally like to add things like beans and tomatoes to my chilies to give them more body and make them into more of a complete meal. Bacon grease is used instead of oil to brown the meat and saute the onions, which is always a positive in my books as it adds a ton of flavour. When choosing liquids for stews you can just use water or you can you the opportunity to add more flavour and this recipe does so by using both beer and coffee. I also liked the use of the cinnamon and the Mexican chocolate which adds a nice hint of the exotic to the chili. One of my favorite ways of cooking meats lately has been braising. Braising takes a while but the meat comes out nice and tender and fall apart good. This chili calls for a good long braising of the beef which just sealed the deal and it made it to my meal plan.

This 7 chili chili took a lot of time and a bit of effort but the results were really worth it! One thing that I made sure to do when making the chili was to add the chilies a bit at a time. There was a lot of the pureed chilies and I added about half of it initially and then let the chili simmer for an hour or so to let the flavours mingle a bit. I then taste tested it and added more of the chili puree until I got it to the heat level that I wanted. In the end the chili was nice and spicy hot, just the way I like it! Then beef was perfectly cooked and fall apart in your mouth tender and covered in the spicy and tasty chili sauce. I served the chili with some freshly made cottage cheese cornbread which did a good job of cleansing the palate in between mouthfuls of the spicy chili.

Chocolate Stout Cake with Bailey's Cream Cheese Frosting

Chocolate Stout (Guinness) Cake

Corned Beef Glazed in Honey and Mustard Dinner with Cabbage

Corned Beef Glazed in Honey and Mustard Dinner with Cabbage

While I was at the St. Lawrence market this weekend I noticed that a lot of the butchers had corned beef. I had never seen uncooked corned beef brisket in a store before and I picked one up immediately. It was in vacuum sealed plastic along with some spices so it looked like it had had a nice long marinate giving it time to pick up the flavours of the spices. Cooking corned beef is pretty easy; you simply simmer it along with the spices until it is fork tender. What makes a corned beef dinner even better is that it can be a one pot meal as you can throw the vegetables, like cabbage, carrots and potatoes into the water to cook along with the corned beef. This way the vegetables get a chance to pick up the flavours from the corned beefs spices. I had recently enjoyed a maple and mustard glazed chicken and I was thinking that the corned beef would be even better with a sweet and tangy honey mustard glaze. I pulled the corned beef out of the water a little early, patted it dry, applied the glaze and finished cooking it in the oven. The corned beef dinner turned out great! The corned beef was nice and moist and tender and tasty! The honey and mustard glaze was once again, a real winner. I must say that I almost enjoyed the spiced cabbage as much as the corned beef itself. What a great meal! And just in time for St. Patrick's day. Now I am looking forward to enjoying some reuben sandwiches with the leftovers.

Cheesy Broccoli Rice

Cheesy Broccoli Rice


I had recently seen a recipe for a cheese and broccoli soup that had been on my mind. I had some broccoli in the fridge and I was trying to come up with a way to turn it into a side dish for my maple and mustard glazed chicken dinner. Then I thought about a cheesy broccoli rice which sounded good. There were several ways that I could approach a cheesy broccoli rice and I decided keep it simple and I went with mixing some cooked rice into a bechamel sauce along with some gruyere and parmigiano reggiano cheeses. I was also thinking that a risotto would be nice and creamy and good but a bit more work. As another alternative I was thinking that cheddar cheese would have been good, though it will have to wait for another time. I like to try to use brown rice whenever I can and this was a perfect time to do so. The cheesy broccoli rice was really simple to make and it turned out great! It was nice and creamy and cheesy and good. I was thinking that next time it might be nice to throw it into a baking dish and bake it until the cheese on top turned a nice golden brown.

Maple Glazed Carrots with Dill

Maple Glazed Carrots with Dill


While I was searching for new maple recipes I came across this one for maple dill carrots on all recipes . Strangely enough the original recipe did not use any maple in it at all. I liked the sound of the dish and decided to make it anyways, only using actual maple syrup. In this recipe you blanch the carrots and then saute them in butter and maple syrup reducing the maple syrup until it is a sticky glazed that coats the carrots. You will want to watch the cooking time as you want the carrots to be nice and tender and not mushy. The maple glazed carrots with dill turned out really well. The sweetness of the maple complimented and brought out the natural sweetness of the carrots and the dill worked surprisingly well in this sweet dish. It was certainly a nice side in the maple and mustard glazed chicken dinner.

Maple and Mustard Glazed Chicken

Maple and Mustard Glazed Chicken


After having made several sweet maple recipes it was time to make a savoury one. I remembered seeing a tasty looking maple and mustard glazed chicken dish on Noble Pig that I had bookmarked to try. Honey and dijon mustard are a classic combination that I really enjoy and I had no doubts that the maple dijon combo would be just as good. Recently I have come to really appreciate mustard and one of the things that I liked about this recipe was that it used a grainy mustard in addition to the Dijon mustard for extra flavour and a nice texture. In this recipe the chicken is breaded and fried until golden brown and crispy and then smothered in the maple and mustard glaze and before it is finished cooking in the oven. For the breading I used a mixture of regular bread crumbs and panko breadcrumbs to add more nooks and crannies for the glaze to stick to. The chicken came out really tender and moist and good! The maple and mustard glaze was great! It was really tasty and it had a great balance between the sweet and spicy elements. The maple really worked well with the mustard and its flavour came through nicely. This recipe is definitely a keeper! I served the maple and mustard glazed chicken with some cheesy broccoli rice and maple and dill carrots .

Baked Brie with Sundried Tomatoes

Baked Brie with Sundried Tomatoes


For a long time brie was not one of my favorite cheeses but that all changed when I tried baking it recently. The first time I tried it baked I baked it in puff pastry with some cranberry sauce. The melted ooey gooey brie took on a whole new and wonderful life and it was almost irresistible. I quickly followed that up with a baked brie with fig jam in golden brown puff pastry and I really enjoyed that as well. It had been working so well with on the sweet side that I had not even thought about trying the savoury side. Then I came across this recipe for a baked brie with sun dried tomatoes on White on Rice Couple and I knew that I just had to try it. Melted brie with flavourful sun dried tomatoes, garlic and thyme sounded like a great combination! I also liked that this version was not baked in pastry as it would be much easier to dip into or spread onto things like crostini. This recipe is really easy to follow though you should watch out for the amount of brie. By the time the rind has been removed and it has been baked there is not much melted brie left. I got one ramekin out of an 8 ounce brie. The baked brie with sun dried tomatoes and thyme was so good! It is hard to beat melted cheese and the sundried tomatoes added a ton of flavor. The thyme added a hint of earthiness that finished off the dip nicely. I served the baked brie dip with some whole grained crackers for dipping.

Maple Snickerdoodles

Maple Snickerdoodles


Out of the sample Brien maple products the one that I was looking forward to the most was the maple sugar. I had never used maple sugar but I had been wanting to for a while. I had also found the the perfect recipe to try the maple sugar out with on all recipes ; maple snickerdoodles . These maple snickerdoodles are pretty much just snickerdoodles that use maple syrup in the cookie dough for flavour and they are rolled in a maple sugar coating. Like most cookies the maple snickerdoodles were really easy to make, taking almost no time at all and they turned out great! They were nice and crispy on the edges and soft on the inside but they were full of amazing maple flavour all the way through. What a great way to satisfy a maple craving! Luckily I still have some more maple sugar to enjoy and experiment with.

Gingerbread Pancakes

Gingerbread Pancakes


I recently received some sample maple products made by a company in Quebec called Brien . Maple is one of my favorite flavours and I was eagerly awaiting trying out these new maple products. Of course the package contained some maple syrup and I could not think of a better way to start out my exploration of the maple products than with pancakes with maple syrup. I have also recently been into ginger and I was thinking that gingerbread pancakes would be a good idea. I started with a basic pancakes recipe, with some of the flour replaced by whole wheat flour, and added some of the flavour elements from the gingersnap cookies that I had recently made including the ginger and some cinnamon, cloves and molasses. The gingerbread pancakes turned out great! They were nice and light and fluffy and full of that gingerbread flavour that I like so much. I served them with a dollop of melting butter and of course the maple syrup. It is really hard to beat pancakes with high quality maple syrup for breakfast!