maple glaze

Maple Glazed BBQ Ribs Recipe

slab baby back ribs

Meathead's Memphis Dust

apple juice,

morton's kosher salt per pound of ribs

salt

hot sauce

maple syrup

  This Smoked Thanksgiving Turkey recipe combines hickory and maple flavors that are a perfect fit for the Fall feast. Serve with pumpkin pie and     sweet potatoes Maple Turkey Marinade  Melt ½ cup of butter in a saucepan and mix with ½ cup of maple syrup.   Remove saucepan from heat and let it cool slightly. Fill a marinade injector with the solution and inject into the thickest parts of the breast, thighs, and wings.  How to Smoke a Turkey   Place the Turkey directly on the pellet grill or in an aluminum pan (to catch drippings for gravy) and smoke at 250°F to 275°F until the breast and thigh meat reach 165°F to 170°F internal temperature.   Note: It is recommended to use  Competition Blend Hardwood Pellets with this recipe.   This recipe uses  Champion Chicken Seasoning.    Shop the Pit Boss Marinade Injector 

Maple Smoked Thanksgiving Turkey

Butter, Room Temp

Cup Maple Syrup

Tablespoons Pit Boss Champion Chicken Seasoning

Turkey, Whole

Start your Grill on &#039;&#039;smoke&#039;&#039; with the lid open until a fire is established in the burn pot (3-7 minutes). 

Combine the melted butter and maple syrup in a bowl. With the Marinade Injector, fill with the butter and syrup mixture and pierce the meat with the needle while pushing on the plunger, injecting the flavor. You want to inject the marinade into the thickest part of the breast, thigh, and wings. 

Next, combine the room temperature butter and Champion Chicken seasoning and spread all over the turkey, making sure that you get it under the skin as well. 

Place the turkey in an aluminum pan to catch all the drippings (this makes incredible gravy) and place on the grill. 

When the breast and thigh meat of the turkey reaches 165°F to 170°F, remove from grill and let rest 15 minutes before carving. Happy Thanksgiving! 

Flaky, buttery homemade scones laced with warm chai spices - cinnamon, ginger, cardamom, cloves, nutmeg - &amp; finished with a sweet maple chai glaze. These Chai Scones with Maple Chai Glaze are festive, flavorful, &amp; perfect for fall, winter, &amp; holiday baking!

Chai Scones with Maple Chai Glaze

unsalted butter,

heavy cream

eggs, divided

all-purpose flour,

sugar

baking powder

chai spice blend

vanilla extract

kosher salt

Food processor

Bench scraper

Prep the wet ingredients

Pull the butter, heavy cream, and eggs out of the refrigerator. 

Measure the heavy cream into a 2-cup liquid measure, then whisk in 1 large egg + 1 large egg yolk. (Reserve the remaining egg white for brushing the scones.) Set the heavy cream mixture in the freezer to chill while you measure out the dry ingredients.

Prep the dry ingredients

In the bowl of a food processor, combine the flour, sugar, baking powder, chai spices, &amp; kosher salt. Pulse a handful of times to quickly bring the mixture together.

Add the wet ingredients

Pull the butter out of the freezer and add it to the flour mixture in the food processor. Pulse it into the flour until the butter begins to cut into the flour mixture, about 25-30 pulses. Some pieces of butter will be very small and coated with flour (it will look like fluffy parmesan cheese!), and some pieces of butter will still be large, which is ideal for a tender, flaky scone. Pull the cream &amp; egg mixture out of the freezer. Slowly and gradually pulse it into the butter &amp; flour mixture, until the dough just forms a ball and starts to pull away from the sides of the food processor. The dough should be slightly wet to the touch, with pieces of butter still visible. You may not need to use all of the cream mixture &#8211; that’s okay!

Rest the dough

Transfer the scone dough to a lightly floured surface. Working quickly, form it into a ball and press it into a disc. The dough may break apart a little bit, and that’s fine! Just work quickly to get it into another ball, then pat it down into a disc. Wrap the dough in plastic &amp; transfer it to the freezer to rest for 30 minutes.

Roll out the scones

Remove the scone dough from the freezer, placing it on a lightly floured surface. For full-sized scones, roll the dough into a circle, 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges. For mini scones, roll the dough into a rectangle, 1/2-inch thick. Cut the rectangle into strips, about 2 inches wide. Slice each strip into smaller triangles, 2 inches wide &amp; 3 inches long.

Preheat the oven

to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Transfer the scones to the prepared baking sheet &amp; brush generously with the egg wash.

Bake the scones

for 20-22 minutes, until golden brown. Remove from the oven &amp; allow to cool before glazing.

Make the maple chai glaze

Meanwhile, as the scones bake, combine powdered sugar, chai spice, vanilla extract, heavy cream, maple syrup &amp; salt in a small bowl. Whisk until combined into a thick glaze.

Glaze the scones

Submerge the top of a scone into the glaze, generously coating each scone. I like to glaze the scones once, let them set up for a little bit, then glaze them a second time, in order to get a very thick layer of glaze. Let the glaze set up for 10 minutes or so before serving the scones. They’re great with coffee or tea! Enjoy!!

I can not resist chai spice during the winter months. I love scones but hate cutting butter in, this recipe made making scones so simple! And I didn’t even have to dirty up a bowl. They baked up beautifully and are so light and flaky.

Very delicious and came together well! I used my blender instead of a food processor, and it still worked out. The chai flavors are excellent and the icing is perfection.

My husband found this recipe and decided we were making them. So happy he did, they are amazing! Easy, clear instructions made for a delicious, soft, flavorful scone. Thank you!

Our House Favorite Cinnamon Rolls - the ones we make every year! With pillowy brioche dough and cream cheese glaze tucked into every bite. This makes a BIG batch of dough that you can divide and save for later...or make extra all for yourself! 

House Favorite Cinnamon Rolls with Cream Cheese Glaze

water (not hot water)

instant yeast

butter, melted

eggs

honey

flour

white sugar

brown sugar

cinnamon

cream cheese,

milk (more as needed)

Make the dough

Start by adding the water and yeast to a bowl. Add all the other dough ingredients to the bowl and mix with a wooden spoon until combined. It will be messy, sticky, and loose. You can transfer to a clean bowl if you want &#8211; then cover loosely with plastic wrap or a damp towel, and let her rest at room temperature for 1-2 hours until it has puffed up and doubled in size. *This is important.*

Store in the fridge

Once the dough has doubled in size, put the bowl in the fridge, covered, to store at least overnight, so the dough has time to chill and become easier to handle.

Cut a chunk off

When you’re ready for rolls, remove the dough and cut the whole dough ball into thirds. Each third (about the size of a grapefruit) will give you a 6-8-roll batch of cinnamon rolls. You’ll use one third for this recipe, and the other two thirds can be stored in the fridge or freezer &#8211; one of the best parts about this recipe! See notes.

Prep the filling and glaze

For the filling, mix the sugars and cinnamon in a small bowl. For the glaze, use an electric mixer to beat the softened cream cheese until smooth and creamy. Mix in the powdered sugar, vanilla, and a little bit of milk at a time until you get a smooth glaze. 

Assemble the rolls

On a well-floured surface, roll your dough ball (the one-third chunk from step one) out into a rectangle a little bigger than the size of a piece of paper &#8211; about 9&#215;13, and about 1/2 inch thick. You&#8217;ll want to do this when the dough is right out of the fridge because as it warms up it will get more sticky. Brush with the melted butter and sprinkle with the cinnamon roll filling. You can use your hands to press it in and make sure it’s all evenly coated.

Cut, rest, and bake

Roll the cinnamon rolls up starting at the short side. Cut off any uneven end pieces so both ends have a clean cut. Gently cut your log into 6-8 rolls and place them in a 9&#215;13 pan or a circular pan, with an inch or two of space between. Cover loosely with plastic wrap or a damp towel and let the rolls rest at room temperature for 1 hour and 15 minutes before baking (this helps the rolls puff up a little further). Bake at 350 degrees for 20 minutes. (I like to err on the side of underbaking.)

Glaze and enjoy

When they come out of the oven, give them a minute to cool. Then brush or spoon them with the glaze so it gets every crevice coated with gooey, drippy deliciousness. This is a glaze and not intended to be a thick frosting &#8211; it is normal for it to drip into the cracks of the rolls as pictured. Savor every warm, pillowy, glazed bite. YOU MADE THAT. Cinnamon roll bliss is yours!

OMG! Yes please!! Will definitely be trying these! I do have a question about getting the dough to rise. I have the worst time with yeast and not getting a good rise. Any tips or tricks?

Can the extra dough be used for something savory like garlic bread sticks?

I accidentally gave this four stars, when I meant to hit five stars! Trying to type quickly withy toddler on my lap and didn’t realize until I hit submit! So sorry about that!

Gluten-free flour AP works! Eating them now and they are delicious. Like most gluten-free baked goods they don't puff up as much but they are still light and flaky...plus the cream cheese frosting is AMAZING!

How long is too long to leave the dough in the fridge? I’m thinking of making the dough on a Friday morning and then sticking in the fridge until early afternoon Saturday to finish making/baking. Would that be too long or would it work okay?

Just made these! The texture is divineeeee for sure but we found it a lacking in cinnamon sugar flavour. I think I’ll double the cinnamon sugar mixture next time. We’re never going back to Pillsbury Cinnamon Rolls in this house though!

I should add that the dough recipe as-is would make amazing rolls! I might try that out with one of my extra dough balls.

These look like the perfect breakfast for Christmas. Can’t wait to try!

So easy and sooooo good!! Yeast products have always scared me so I avoid them 😆 it’s summer in Australia and I had to let the cold tap run for a few moments to cool it down to lukewarm temperature 🤣🤣 I doubled the cinnamon in the filling. Instructions don’t say to flour as you roll but I assume you’re meant to as it wasn’t happening otherwise 😆 thanks for this it was amazing! Excited to have two thirds of dough left to play with

https://content.jwplatform.com/videos/buAmgeCI.mp4

Sweet Cinnamon Rolls! Made with pillowy brioche dough and cinnamon sugar tucked into every nook and cranny. This makes a BIG batch of dough that you can divide and save for later…or make extra all for yourself! 

Buddha bowls are all the rage and for good reason! They&#039;re easy to make, full of nutrition, filling and satisfying. Create a buddha bowl with salmon, broccoli, beans and rice all topped with a maple tahini sauce for a delicious gluten-free lunch or dinner on the go!

Maple Glazed Salmon Buddha Bowl

salmon

dry rice

black beans

broccoli

sweet potatoes

olive oil

garlic

pepper

Greek yogurt

tahini

lemon juice

minced garlic

Thinly slice the broccoli and sweet potatoes so that they&#039;re uniform in thickness to cook evenly.

Whisk together the olive oil, maple syrup, minced garlic, salt and pepper.

Pour 1/2 cup of the marinade over the veggies and 1/4 cup of the marinade over the salmon. Allow the fish and veggies to marinate in the refrigerator for 30 minutes.

Start cooking 1 cup dry rice according to package instructions.

Preheat the broiler on high.

Line two baking pans with foil and spread the veggies on one pan and the salmon (skin side down) on the other.

Place the baking pans 6 inches from the broiler and broil the fish for 10-15 minutes and the vegetables for 8-10 minutes.

Cook until the fish is caramelized on top and the flesh flakes off when cut in half at the thickest part or until the internal cooking temperature is 145 degrees Fahrenheit at the thickest part of the fillet. Cook veggies until the sweet potatoes curl on the edges and broccoli crisps up.

To assemble the bowls, add 1 cup cooked rice into a bowl, 1/2 cup black beans, handful of the sweet potatoes and broccoli, and a 2.5 oz portion of salmon.

In a blender, add the Greek yogurt, tahini, maple syrup, lemon juice, garlic and salt. Blend well and add 1-4 tablespoons water to get the desired consistency.

Maple Tahini Sauce

This smooth maple glaze is infused with sweet maple syrup and is the perfect way to make your desserts next level delicious. Use on donuts, cookies, cake, cinnamon rolls and more!

Maple Glaze

unsalted butter

sugar (, plus more if needed)

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Melt

In a small saucepan, melt the butter over medium heat. Whisk in the maple syrup until melted. Remove from the heat. Whisk in the vanilla, powdered sugar, and salt until smooth.

Glaze

Dip donuts into the glaze or drizzle on top of your favorite cakes.

https://content.jwplatform.com/videos/Ii9xClMA.mp4

This smooth maple glaze is infused with sweet maple syrup and is the perfect way to make your desserts next-level delicious. Use on donuts, cookies, cake, cinnamon rolls, and more!

Ready for the shiniest, most lip smacking, finger licking, smoked BBQ pork ribs ever? This recipe featuring a glaze of real maple syrup is certain to be an instant hit at your next cookout.

Maple Glazed Ribs Recipe

slab ribs

Morton Coarse Kosher Salt ((approximately

Prep. Rinse the ribs in cool water to remove any bone bits from the butchering.

Remove the leathery membrane from the back of the ribs and trim off any excess fat on both sides. Click here for an extensive tutorial on how to skin &#039;n&#039; trim ribs.

Season. Wet your hands and pat the the meat so the surface is damp and then sprinkle on the salt. If you can do this the night before, please do. Otherwise anytime prior to cooking will do. Then sprinkle with Meathead&#039;s Memphis Dust, enough to coat the surface, and massage it in.

Fire up. Heat up your smoker or set up a grill for 2-zone cooking. Bring the cooker temperature to 225°F (107.2°C).

Cook. Place the seasoned ribs on the smoker or grill, add the cover, and allow them to cook for 2 hours.

Crutch. Next, pull off two sheets of 18&quot; (457.2 mm) wide heavy duty aluminum foil, about 2&#39; (610 mm) long and place them on top of each other. Place the slab in the center, bone side down, pull up the sides so you have a boat, and drizzle 1/2 cup (118.3 ml) of the apple juice over the meat, wetting the surface. Then wrap the slab tightly in two layers of foil. This is called the Texas Crutch. Cook in the foil for 1 hour at 225°F (107.2°C).

Firm. Take the meat out of the foil while carefully reserving the liquid that has collected and put the ribs back on at the 225°F (107.2°C) smoker or grill for another 2 hours to firm up the crust.

Make the sauce. While the ribs are back on the smoker or grill, pour the apple juice from the foil, now enriched with the flavors of the rub, into a sauce pan. Add the remaining half cup (118.3 ml) of apple juice. Boil it until about 1/3 cup (78.1 ml) remains. Add the maple syrup and heat over medium high and watch it very closely. It will bubble gently away for a bit and then at a certain temperature the sugars will go nuts and the glaze will foam aggressively. Watch it as attentively as a hungry teenager. As soon as it foams up, immediately turn down the heat and remove the pan from the flame until it stops frothing. You don&#39;t want it foaming for long or it could turn to hard candy. That would be bad.

Finish the sauce. Add the salt and hot sauce and stir. It may bubble furiously again.

Paint the ribs with a coat of the sauce and put it back into the cooker til the glaze sets a bit, perhaps 3 minutes. Add one more coat. Don&#039;t use too much.

Serve. Slice the ribs and serve immediately.

https://www.youtube.com/watch?v=XgkxmAEh1G0

Sweet, sticky pork candy is fantastic! Impress guests at your next BBQ and grilling cookout for this sweet and savory pork rib recipe starring a glaze of real maple syrup. The result is extremely tender, juicy, meat with a beautiful mirror like sheen from the glaze. More than one cook has written to tell us that the recipe results in the best ribs ever tasted.

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Top 7 maple glaze recipes from across the web

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Maple Glazed BBQ Ribs Recipe

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House Favorite Cinnamon Rolls with ...

Maple Glazed Salmon Buddha Bowl

Maple Glaze

Maple Glazed Ribs Recipe

Top 7 maple glaze recipes from across the web

The most viewed maple glaze recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Glazed BBQ Ribs Recipe

Maple Smoked Thanksgiving Turkey

Chai Scones with Maple Chai Glaze

House Favorite Cinnamon Rolls with ...

Maple Glazed Salmon Buddha Bowl

Maple Glaze

Maple Glazed Ribs Recipe

The most viewed maple glaze recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine