I found a pear the size of a small moon at the fruit market this morning. I’ve decided to bake it with Maple Syrup, Pecans and Cinnamon. It’s one of my favorite Fall recipes and incredibly easy.
1 teaspoon olive oil
4 pears or apples(or one pear the size of a small moon)
1/2 cup maple syrup, 100% real maple syrup
1 cup pecans, in halves or pieces
1/4 teaspoon cinnamon
1 cup apple juice
preheat oven to 375 degrees
In a bowl mix the pecans, maple syrup, olive oil and cinnamon.
Peel the pear(s)/apples and cut the base flat so they stand upright, The idea here is to turn them into cups. With a knife cut the core out from the top, do not cut all the way through, you want it to hold liquid. Hollow out some of the insides to make room for the filling.
Now that you have your pear/apple cups rub them down with the olive oil. and set them on a baking dish. Scoop in the filling, you want it to kinda overflow a little. use the last of the maple syrup cinnamon liquid to drizzle over the top of the fruit. Pour the apple juice into the baking dish around the apples.
Cover the apples with foil. Bake until cooked through and very tender. Bake time can very greatly based on the size of the fruit. Start at one hour and check every 20-30 minutes after.
You don’t just want it to be done, you want it to caramelize a bit. For the last 20 minutes bake with the tin foil off.
I made a lot of cookies this holiday season but these were the ones I liked the best, I also built the recipe from scratch because I didn’t have almond extract and I wanted to use up my maple sugar. purposefully went halves on the sugars and the oils because I wanted the flavor blend. Added almond meal to boost the almond flavor but not too much as to jeopardize the integrity of the cookie.
Maple Almond Cookies
1/8 cup maple sugar
1 cup sugar
1/2 cup coconut oil
1/2 cup butter
1/4 cup maple syrup
3 tablespoons vanilla extract
2 1/2 cups flour
1/2 cup almond meal
3/4 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup almond slices
1/2 cup sugar
Preheat oven to 350 degrees.
Cream the sugars with the coconut oil and butter. beat in 1 egg at a time followed by the syrup and the vanilla, add remaining ingredients except for the almond slices extra sugar and mix until well incorporated.
Roll dough into 1 inch balls then roll in sugar, place on cookie sheet and press gently down in the center to make an indent, add 3-5 pieces of almond to the center indent.
bake 9-12 minutes or until golden, makes about 4 dozen crunchy little bite sized cookies.
Roasted Acorn Squash
Cut 1 acorn squash in half, remove seeds with a spoon and discard. Score the inside of the squash and cut a flat spot in the skin create a flat base if necessary. Dice a tablespoon on butter and place chunks inside and on the rim of the squash. Drizzle maple syrup over the squash and bake for 1 hour in a 350 degree oven, or until caramelized.
My lovie wanted chocolate so I looked at a couple of different no bake recipes to get the general idea and kinda made up my own from there.
No-Bake Chocolate Coconut Maple Cookies
2/3 cup Maple Syrup
Slightly less than 1/4 cup Coconut Oil
3 1/2 tablespoons unsweetened Cacao Powder
1/2 teaspoon Cinnamon
1 1/4 cup Rolled Oats
1/2 cup and 1 tablespoon Peanut Butter
1 teaspoon Vanilla Extract
In a sauce pan add maple syrup, coconut oil, cacao and cinnamon. Bring to a boil then stir constantly for 3 minutes. Remove from heat and mix in peanut butter, oats and vanilla. Add spoonful’s to cookie sheet and refrigerate for 30 minutes before consuming.