Tag Archives: maple syrup

Maple Cookies for Canada 150 

Yesterday was the last day of school and my son just graduated from elementary school ! Time really flies ! It seems like my little boy has turned into a young man overnight. I still remember his first day of preschool. He was a little scared and worried and so was I. 10 years later, he has become a positive, energetic young man eagerly entering a new stage of his life. I am 10 years older, still a little worried about what’s ahead of him. I encourage him to be kind and genuine, and try his best in everything he does. At the same time, I feel that I am growing and learning together with him, how to be a better person, a better mother……I found this quote for him and myself from Dr. Seuss, ” You’re off to great places, today is your day. Your mountain is waiting, so….. get on your way !” ……Okay, it’s time to get back to baking, otherwise I am going to cry….in a happy way.

This year is very special for all Canadians, it’s Canada 150th birthday ! There are celebrations all over the country. In our area, we have the Steveston’s Salmon Festival, concerts, ship boarding, fireworks and lots of food of course ! It’s going to be so much fun ! I am showing my Canadian spirit with these Maple Cookies ! Not only are they in the shape of a maple leaf, they are made with maple syrup ! Happy Birthday Canada !   

Makes about 16 depending on size

For the cookies 

  • 120 g all-purpose flour
  • 120 g cake and pastry flour 
  • 1 g salt 
  • 120 g unsalted butter (slightly softened)
  • 60 g sugar 
  • 2 egg yolks 
  • 60 mL maple syrup 
  • 5 mL pure vanilla extract
  1. Sift together both flours and salt, set aside 
  2. Using a wooden spoon, mix butter and sugar until blended 
  3. Add egg yolks and vanilla, then maple syrup
  4. Mix in flour mixture, then transfer onto a table or counter and knead gently until dough just come together 
  5. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  6. When ready to bake, preheat oven to 325°F
  7. Roll dough flat to about 0.5 cm in thickness 
  8. Cut with cookie cutter, place on cookie sheets lined with parchment paper 
  9. Bake for about 10 minutes 
  10. Cool completely before icing 

For the icing 

  • 45 g meringue powder
  • 500 g icing sugar, sifted 
  • Pinch of salt
  • 90 – 120 mL warm water
  • 5 mL pure vanilla extract
  • 10 mL corn syrup 
  • Gel food colouring
  1. Mix meringue powder with about 45 mL of water, let sit for a few minutes 
  2. Stir in vanilla and corn syrup 
  3. In another bowl, mix icing sugar and salt together 
  4. Whisk in meringue powder mixture using an electric mixer or a hand whisk 
  5. Slowly add in more warm water until shiny and desired consistency (thicker for outlining and thinner for filling)
  6. Add gel food colouring 


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Carrot Spelt Muffins with Maple Roasted Pecans (Vegan)

I guess by now everyone knows I love to bake.  Not only do I like to eat sweets, but I also get intrigued by how different ingredients work or not work together and the Science behind it. Yes, baking is an edible Science experiment ! And I have so much fun with these “Science projects” !  Vegan baking is even more interesting ! You don’t have your eggs to bind things together, you don’t have your dairy nor butter for nice creamy texture and rich flavours.  But there are actually many great alternatives and I realize I have a lot more to learn. This is the first time I bake with spelt flour. It can be used instead of whole wheat flour. It has a finer texture and a milder taste which I like.  For the roasted pecans, you won’t need the whole batch for the muffins, save the rest for a healthy snack !

Makes about 12 muffins

For the roasted pecans 

  • 100 g pecans
  • 1 tablespoon maple syrup 
  • 1/2 tablespoon vegetable oil
  • Pinch of salt 
  1. Preheat oven to 350°F
  2. Coat pecans with rest of ingredients 
  3. Bake for about 10 minutes, stirring once in between Maple Roasted Pecans

For the muffins

  • 225 g spelt flour
  • 1+1/2 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon 
  • 60 g demerara or brown sugar 
  • 150 g unsweetened apple sauce 
  • 120 mL vegetable oil 
  • 60 mL unsweetened almond milk 
  • 2 tablespoons maple syrup 
  • 1 teaspoon pure vanilla extract 
  • 200 g grated carrots 
  • 30 g maple roasted pecans, crushed 
  1. Preheat oven to 350°F
  2. Sift together flour, baking powder, baking soda, salt and cinnamon 
  3. Mix in sugar 
  4. Stir in other wet ingredients
  5. Stir in grated carrots 
  6. Spoon into lightly greased paper or silicone muffin cups (you can fill them up a little fuller, as they don’t rise as much)
  7. Sprinkle crushed maple pecans on top 
  8. Bake in muffin tins for 25-30 minutes Carrot Spelt Muffins with Maple Roasted Pecans (Vegan)

Maple Bacon Waffles

I love waffles, especially the Belgian type. They are so soft, light and fluffy! The trick is whisking the egg whites separately first, then folding them back into the batter. The combination of bacon and maple syrup is both sweet and savory. I can’t find a word to describe these waffles other than yummy !

Makes about 5-6 waffles
Total time = 30 minutes

  • 4 strips of bacon (about 4 ounces)
  • 5 tablespoons maple syrup
  • 3/4 cup cake and pastry flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs, separated
  • 2/3 cup whole milk
  • 3 tablespoons warm melted butter
  • 1/2 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. Brush both sides of bacon strips with 1 tablespoon of maple syrup
  3. Place on baking sheet lined with parchment paper and bake for about 20 minutes until crispy, flipping over once
  4. Place on paper towel to dry and cool
  5. Cut into small pieces, set aside
  6. Sift together flour, baking powder and salt in a large mixing bowl, set aside
  7. Using an electric mixer, at medium then high speed, whisk egg whites until stiff peak is formed
  8. Meanwhile, whisk egg yolks, milk, melted butter, vanilla and remaining maple syrup into flour mixture
  9. Fold in egg whites and bacon, do not overmix
  10. Cook in waffle maker according to manufacturer’s instructions
  11. Serve warm with butter, more bacon and maple syrup or desired toppings

Banana Maple Pancakes

Who doesn’t like warm fluffy pancakes in the morning ? Sweetened with just banana and maple syrup, they contain no refined sugar. Serve them warm with fresh fruits, butter, or more maple syrup. We just had them for breakfast this morning, yum !  

Makes about 4-6 pancakes
Total time: 20 minutes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of teaspoon salt
  • 1 egg
  • 1 banana, mashed
  • 3/4 cup milk
  • 1-2 tablespoons maple syrup 
  • 1 tablespoon vegetable oil
  1. Mix all dry ingredients in a mixing bowl
  2. Whisk in egg, banana, milk, maple syrup and oil
  3. Pour about 1/4 cup of batter onto a lightly oiled non stick pan or griddle over low to medium heat
  4. Cook about 1-2 minutes until bubbles begin to form on top
  5. Flip pancake over and cook for about 1-2 more minutes until lightly brown