Summer is lingering, providing us with beautiful warm days, but as of today I can say that fall is finally in the air, bringing with it fall cravings {enter sweet potatoes and maple pecans}. It's the perfect equation for an autumn ice cream. Although it's worth saying that I've been making this ice cream for over a year now and it has been a family favorite in every season of the year.
Saturday, June 18, 2011
It turns out that folding blackberry maple syrup into scone dough makes a very tasty breakfast. The resulting scones are sweet, moist and yummy plain or with jam.
Friday, March 11, 2011
My recent experiment making Apple Cinnamon Oatmeal for breakfast inspired me to mix up my morning oatmeal routine again. This time, I had some leftover chunky Blackberry Maple Syrup from our Mardi Gras pancake feast. My breakfast was so good that next time I'll be making the blackberry syrup specifically for my morning oatmeal!
Tuesday, March 8, 2011
Shrove Tuesday. Fat Tuesday. Mardi Gras (literally "Fat Tuesday" in French). Pancake Day. No matter what your background is, today offers a fun excuse to have pancakes for dinner (something that was always one of my favorites when I was a kid). To celebrate, I made my buttermilk pancakes more festive with a chunky blackberry maple syrup.
Friday, February 25, 2011
Ebleskiver are similar to the American version of pancakes except that they seem to be lighter and fluffier due to the egg whites being beaten into stiff peaks. I like to make an assortment of flavors when I make ebleskiver, leaving some plain and filling the others with a variety of ingredients.
Sunday, July 4, 2010
For an easy 4th of July breakfast, top the pancakes of your choice with strawberries, homemade whipped cream and blueberries for a red, white and blue treat.
Thursday, October 4, 2012
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