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.
Sour peach candies.
Baby carrots (the tiny little smooth type sold in a bag. Dipped in ranch dressing.)
Raspberries. I've breathed in a container a day.
Curd cheese. *squeak!*
... you get the picture.
As for that maple syrup? I was visiting Lanark County for a bit. "Maple Syrup Capital of Ontario".
So really? Totally 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
1 1/2 cups sf gf flour
1/2 cup gf plain flour
1 cup white sugar
½ cup maple syrup (real)
1/2 cup milk
½ cup pecans
1 tsp vanilla essence
Pour into mini cake pans, and bake for 1 hours at 140oC
Maple Pecan Ice Cream
As usual, egg free.
Stir over medium heat,
½ cup thickened cream
½ cup milk
¼ cup maple syrup
½ white sugar
until the sugar is dissolved
¼ cup crushed pecans
Place in fridge to cool before using ice cream maker to complete frozen fluffiness.