maple sugar

Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives it a warm and toasty note, and fresh ginger and allspice, a delicately spicy nuance. You can substitute other nuts for pecans, and walnuts or slivered almonds would work particularly well. And both the dough and filling can be made a few days ahead. Serve this with whipped cream or ice cream for a sophisticated dessert, then save the leftovers for breakfast the next day. An unadorned slice is fantastic with coffee.

Maple-Pecan Galette With Fresh Ginger

egg,

all-purpose flour, plus more for rolling

sugar

fine sea salt

unsalted butter (1 1/4 stick), cold and cut into 1-inch cubes

whole pecans, lightly toasted (see Note)

unsalted butter

bourbon, brandy or rum (optional)

vanilla extract

ginger

allspice

Flaky sea salt,

Whipped cream cream,

Make the dough: Crack the egg into a measuring cup and beat it with a fork. Add enough cold water to measure 1/3 cup. Transfer 1 tablespoon of the egg mixture to a small covered container and reserve it in the refrigerator for brushing the crust before baking.

To make the dough in a food processor, combine the flour, sugar and salt in the work bowl and pulse two or three times to combine. Add cubed butter, then pulse until the mixture has formed lima bean-size pieces. Drizzle in the egg mixture and pulse just to combine, taking care not overprocess.

To make the dough by hand, put the flour, sugar and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers (or use a pastry blender) until the largest pieces are the size of peas. Drizzle in the egg mixture a little at a time, mixing until the dough starts to come together.

Dump the dough onto a lightly floured surface, and squeeze it once or twice to form a ball. (Add a few drops of water if needed to help the dough come together.) Flatten into a disk, cover in plastic wrap and chill for at least 2 hours or up to 3 days.

Make the filling: Set aside 1/2 cup pecans for the topping. Put remaining 1 cup pecans in a food processor with the sugar and process until finely ground. (If you’ve made the crust in a food processor, don’t bother washing it out.) Pulse in the butter, egg, bourbon, vanilla, ginger, allspice and fine sea salt until smooth. Chill for at least 1 hour and up to 3 days, until the mixture is cold and solid.

Place a piece of parchment paper on a work surface. Unwrap the dough and place it in the center of the paper. Top with another piece of parchment paper. Using a rolling pin, roll the dough into an 11-inch round. (It can be ragged at the edges.) Leaving the dough sandwiched in the parchment paper, transfer it to a rimmed baking sheet.

Remove the top piece of parchment paper from the dough. Spoon the pecan mixture onto the dough circle, leaving a 1 1/2-inch border. Top with reserved whole pecans. Gently fold the pastry over the filling, pleating to hold it in. (Casual folds are fine: The aim is to make sure the filling stays in the tart.)

Put the galette, uncovered, in the refrigerator for another 20 minutes (and up to 1 hour). It should be cold and firm to the touch when you put it in the oven.

As the galette chills, heat the oven to 375 degrees.

Brush pastry with reserved egg mixture. (Add a little water if it thickened as it sat.) Sprinkle the pastry very lightly with flaky sea salt and very generously with maple sugar.

Bake the galette for 25 to 35 minutes, until the crust is golden brown. Transfer baking sheet to a wire rack to cool for at least 30 minutes before cutting. Serve warm or at room temperature, with whipped cream or ice cream.

Claudia Serrato’s work studying the history of indigenous Mexican foodways informs her annual holiday tamaladas, where family and friends in her community gather to fill tamales with cacao, vegetables, flowers or bison braised in red chile. The meat is first braised until very tender, then dressed in a purée of smoky chiles and garlic, before it’s stuffed into fresh masa. Ms. Serrato makes her own nixtamal with blue corn, soaking it with cal and grinding it in her outdoor kitchen, though you can buy fresh masa or hydrate freshly ground nixtamal if you prefer.

Carne con Chile Rojo (Chuck Braised in Chile)

coarse sea salt

boneless bison or beef chuck roast

olive oil

vegetable broth

tomatoes

white onion

dried California or New Mexico chiles (2 1/2 ounces)

sage

bay leaves

maple syrup

chiles,

chiles de árbol,

garlic cloves,

coarse sea salt,

To make the bison: Heat oven to 275 degrees.

Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.

Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.

To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.

Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.

Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.

Blueberry Syrup

blueberries

lemon juice

Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.

Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.

Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.

This easy homemade maple walnut ice cream is made with maple sugar instead of white. Resulting in a firm, creamy textured ice cream from the Ninja® CREAMi® Deluxe 11-in-1 Ice Cream and Frozen Treat Maker. Enjoy a scoop as a tribute to Canadian maple producers!

Easy Ninja® CREAMi® Maple Walnut Ice Cream With Maple Sugar

1½ Tbsp Cream Cheese (*Softened)

½ Cup Real Maple Sugar

1½ Tsp Vanilla Extract

Cup 35% Heavy Cream

1½ Cup Homogenized 3.25% Milk

Tbsp Chopped Walnuts

In a microwaveable bowl soften the cream cheese for ten seconds. (If not using microwave bring cream cheese to room temperature to make it softer to work with.)

Add the softened cream cheese to mixing bowl.

Measure the maple sugar and vanilla in.

Blend the cream cheese, sugar, and vanilla until smooth.

Add the heavy cream and whisk continually. The sugar needs to dissolve in the cream.

Measure and add the homogenized milk whisking continually.

Continue to whisk until the sugar is fully dissolved.

Pour the ice cream base into the Ninja® CREAMi® pint being careful to not go over the max fill line.

Place the lid on the pint and freeze level in the deep freeze for 24hrs.

After 24 hrs remove from the freezer and assemble in the Ninja® CREAMi® machine as instructed in manual.

Set to ice cream blend full. The machine will churn the ice cream.

When finished remove the pint and the lid.

Dig out the center of the ice cream to a four cm or one-and-a-half-inch wide hole by 8 cm deep or two inches.

Add into the hole two tablespoons chopped walnuts.

Place lid back on the pint and return to the ice cream machine as instructed.

Set the ice cream setting to mix-in and let the machine work its magic!

Remove churned ice cream and enjoy.

Store unused portions in the freezer for up to two weeks.

The ultimate healthier version of the absolute best nostalgic treat is here!  These brown sugar cinnamon pop tarts taste so much like the originals but without any of the unhealthy ingredients!  They’re made gluten free and grain free with dairy free and paleo options.  A fun from-scratch healthy baking project for kids to help with.

Homemade Brown Sugar Cinnamon Pop Tarts {Paleo}

almond flour

tapioca flour (or arrowroot)

maple sugar (or coconut sugar)

(16 tablespoons) grass

eggs

sugar (or coconut sugar

cinnamon

almond milk (or water)

almond milk

In the bowl of a food processor, pulse together the flours, salt and sugar with the cold butter or shortening pieces until a thick crumbly mixture forms.  Add the eggs and continue to pulse until a dough forms.  The dough will be sticky.

Gather the dough with a rubber spatula and divide it into two equal parts.  Wrap each potion in plastic wrap or parchment and flatten into disks.  I use a food scale to make sure my dough it split equally, but this is not mandatory.

Refrigerate the wrapped dough for at least one hour and up to 2 days before proceeding.

Dough:

In a medium bowl, combine the filling ingredients and set aside.  Whisk together the egg wash ingredients as well.  Preheat your oven to 350° F.

Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour.  Place one portion of dough on the parchment, sprinkle with tapioca, and cover with another piece of parchment paper.  Leave the other portion of dough in the refrigerator while you slowly roll out the dough to a 9 x 12” rectangle.  To make sure the dough doesn’t stick, I like to carefully flip it once or twice.  You can also use the heel of your hand to shape the dough into a rectangle.  It should be 1/8-1/4” thickness.  Use a pizza cutter to clean up the edges of the rectangle.  The dough can be repaired as often as needed.

If the dough becomes too sticky to work with at any point, allow it to chill for several minutes.

Use the pizza cutter to cut the dough into 9 rectangles, each about 3 x 4 inches.  You will make 2 cuts to each side to get 9 rectangles.  At this point, place the cutting board in the refrigerator or freezer to chill while you repeat the process with the other portion of dough that has been chilling.

Make the Filling and Roll Out the Dough:

Line a large baking sheet with parchment paper and remove the chilling rectangles from the fridge, transferring each one to the baking sheet about 1” apart.  Very lightly brush each rectangle with egg wash.

Spoon about 1 1/2 tablespoons of filling on 9 rectangles, spreading out gently, avoiding the edges.  Carefully place a rectangle of dough, egg wash side down, over each of the rectangles with the filling.  No big deal if their size doesn’t match exactly.

Use a plastic fork (they won’t stick to the dough) to very gently seal the edges of each pastry, then prick the top of each pastry with the fork 3 times to allow steam to release while baking.

Lightly brush the tops of the pop tarts with the egg wash, the bake in the preheated oven on the middle rack for 22 minutes, or until beginning to turn golden brown.  Allow them to cool on the baking sheet for 5-10 minutes, then carefully transfer to wire racks (I used a large thin spatula to transfer).

Assemble the Pop Tarts:

In a small bowl, whisk together the powdered sugar (of your choice) with the cinnamon, vanilla and 3 teaspoons of the milk.  Slowly add in drop by drop more of milk to get the consistency you want for the glaze - thick enough not to drizzle down the sides of the pastries, but thin enough to spread easily.

Once the pop tarts have cooled, spoon the glaze in the center of each pop tart and spread gently outward.  The glaze will begin to harden in 15-20 minutes and should be fully hardened after about an hour.  Serve right away, or store them to keep longer.  I recommend storing them loosely covered at room temperature for the two days.  Paleo baked goods made with almond flour can loose their crispness if placed in an airtight container at room temperature, so I try to avoid doing this.  You can keep them longer in the refrigerator in an airtight container, for up to one week.  Enjoy!

Make the Cinnamon Glaze:

I never think to comment on recipes, but this one was such an accomplishment I couldn't resist! Even though midway through the process I was seriously doubting the outcome (I'm not a very skilled baker, and handling fragile gf dough is a serious test of my patience and ability) I am amazed at how well these turned out despite my clumsiness! I followed the recipe closely, expect I only used 1 TBS of filling per tart, and used about half the amount of glaze just to go easy on sugar levels. This morning I warmed one in the microwave and was thrilled with how good it looked AND tasted!! Quite an accomplishment to make, all thanks to a very well-created recipe! What a treat to have a little taste of one of my favorite childhood foods!

This recipe was AMAZING!! I just made them, and they were sooo good 😍 I can’t get enough, yum! Perfectly flaky and delicious. I will definitely be making again!! Thank you! Keep up the good work 🙂

My husband cannot tolerate almonds. I made this recipe using cashew flour and they came out great.  Flaky texture and tasted very good.  I used the same amount as the almond flour just subbed cashew flour. 
I want to try the chocolate pop tarts next!

A good article, a good book can change the fate of so many people. Thanks for the valuable sharing, please keep it up to date and I will always follow you.

Sweet. Tangy. Juicy. Not your average muffin. These bakery-style Lemon Cranberry muffins are simple to make, bursting with cranberries, and are sure to brighten your day!

The BEST Lemon Cranberry Muffins

All-purpose Flour + additional 1 tbsp (to add to cranberries)

tsp Baking Powder

salt

Vegetable/Canola Oil

Milk (I typically use 2% m.f. or higher)

Sugar

Eggs (large)

Lemon Juice

lemon (optional)

Orange Juice

tsp Vanilla Extract or vanilla bean paste

Preheat oven to 425°F (400F for convection oven). Prepare a baking tray with 12 muffin cups with either paper liners or non-stick cooking spray.

In a large bowl, whisk together flour, baking powder and salt to aerate. Set aside.

In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, lemon juice, orange juice, vanilla extract, and lemon zest.

Pour egg mixture on top of flour mixture, stir to incorporate. Mix until just combined, be careful not to over mix or muffins may become gummy.

 In a small bowl, add 1 tbsp flour to the fresh/frozen cranberries. Stir to coat cranberries with flour. Fold cranberries into muffin mixture.  

Divide the batter into the 12 prepared muffin cups. Decorate with a few additional cranberries and coarse sugar on top.

Bake at 425°F (400F convection oven) for 8 minutes, then reduce the oven temp to 375°F(350F convection oven) and bake for another 20-30 minutes or until a toothpick inserted into the centre comes out with a few crumbs attached. I recommend 20 minutes at 375F, check the muffins - if not done, put them in for an additional 5 minutes at a time, checking after each. (note:  I used convection settings and frozen cranberries and my muffins were perfect after 27 minutes at 350F).

Cool for 5-10 minutes in muffin tins then let cool completely on wire rack.

Enjoy!

This recipe is  ‘fantabulous!’  So refreshing and yummy..Cin

I just made these, I found the temperature on regular bake high and they were burnt too dark around the edges , they were also done alot quicker then expected.  I will lower the temps next time by 25 degrees on both.  I do have an oven thermometer and it was on temp.  That said these were delicious !!

Jan 11 2025.
This is my second time making these muffins. My family and friends that I share with, love these, so tasty. 
The only thing I change is that I use avocado oil instead of canola oil.

Absolutely delish! My husband ate 3 immediately.                           I accidentally put in 3 eggs instead of 2 and maybe a few more cranberries than I needed and it did not ruin the recipe, thankfully. I also used fresh squeezed lemon and orange juices. I ended up with 17 muffins. I was thinking of adding a little lemon drizzle on top to completely satisfy my wicked sweet tooth. I will make these again and again. Thank you for sharing.

Killler muffins, plus at my daughter's insistence I added semi sweet chocolate chips. I used fresh cranberries and was concerned they would take over, but now I realize why the batter itself is so sweet as it balances so nicely! This is the first time I feel compelled to leave a recipe review but it was THAT good!

These are excellent!  I reduced the sugar by a bit and doubled the recipe!!!  SO GOOD!  Thank you!

Top 6 maple sugar recipes from across the web

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Top Tags

Maple-Pecan Galette With Fresh Ging...

Carne con Chile Rojo (Chuck Braised...

Blueberry Syrup

Easy Ninja® CREAMi® Maple Walnut Ic...

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The BEST Lemon Cranberry Muffins

Top 6 maple sugar recipes from across the web

The most viewed maple sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple-Pecan Galette With Fresh Ging...

Carne con Chile Rojo (Chuck Braised...

Blueberry Syrup

Easy Ninja® CREAMi® Maple Walnut Ic...

Homemade Brown Sugar Cinnamon Pop T...

The BEST Lemon Cranberry Muffins

The most viewed maple sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine