I’m going to throw myself into a maple syrup-induced coma any moment now. A happy sugar coma.
I tend to do that when I go home to Canada. All those foods you associate with growing up? Splurge time. All dressed potato chips.
Summer harvest pie.
Baby carrots (the tiny little smooth type sold in a bag. Dipped in ranch dressing.)
The joyous squeak of curd cheese.
As for that maple syrup? I was visiting Lanark County for a bit, “Maple Syrup Capital of Ontario”.
I was in my element.
And now, after 3 weeks of gorging, I find myself waddling back onto the plane.
Adios, Canada. I’ll be home to see you again soon xx
Mini Maple Crunch Cakes (small scale)
- 1 1/2 cups sf gf flour
- 1/2 cup gf plain flour
- 1 cup white sugar
Stir in 150g butter
- ½ cup real maple syrup
- 1/2 cup milk
- ½ cup pecans
- 3 eggs
- 1 tsp vanilla essence
Pour into mini cake pans, and bake for 1 hours at 140oC
Maple Pecan Ice Cream
Stir over medium heat until sugar has dissolved:
- ½ cup thickened cream
- ½ cup milk
- ¼ cup maple syrup
- ½ white sugar
Stir in ¼ cup crushed pecans.
Place in fridge to cool before using ice cream maker to complete frozen fluffiness.