For a slightly different take on biscuits, you might want to try a batch of Maple-Cornmeal Drop Biscuits. They are not the fluffy cloud filled with butter type of traditional biscuit. Instead, with the addition of cornmeal, they are a bit gritty. The subtle, sweet taste of maple syrup compliments the texture. The mix of the two components makes it work. Speaking of work, there’s not much. No rolling and patting and cutting. These are drop biscuits. Just my kind. 🙂
A chocolate chip cookie. That’s what motivates me to write again. And not just any chocolate chip cookie. It’s a cookie sweetened with pure maple syrup. It’s chunky with walnuts too. It’s tasty…very deadly. It’s a recipe I bookmarked for quite awhile. I saved it immediately when I first read about it last year on the blog Everybody Loves Sandwiches. For some reason, it took me this long to bake them.
This week’s Sweet Melissa Sundays recipe was Orange Scented Scones. I didn’t have an orange so I made a toasted oatmeal maple version. I added whole oatmeal I toasted in the oven and instead of sugar I used maple syrup. I topped each scone with a maple glaze (powdered sugar + maple syrup). I love baking scones and this flavor combination is my favorite. If I had pecans, I would have added those too. Apparently I really need to go grocery shopping.
Please excuse this post interruption for an important message:
Cherries are here! Cherries are here!
I’m so excited! First I found fresh corn at the store this week and now, I found cherries at the farmers’ market. Summer is coming. Yay! I love summer, can you tell?
Now, back to the regularly scheduled post.
Dried strawberries! Have you tried them? They’re wonderful. I’ve recently discovered them. They are now my new favorite dried fruit. I used them, along with dried blueberries, in this week’s granola recipe which comes from Eating Well magazine. This particular recipe is from their November/December 2008 issue (yes, I’m still going through my piles of magazine recipes) and is meant to be a homemade gift. But I’m keeping it all to myself, it’s so good.
You can find the recipe HERE. The only changes I made was to use the dried strawberries and blueberries instead of dried cranberries and raisins.
Glazed Maple-Pecan Oatmeal Scones <—– recipe located here. 😛
OMG. They are soooooo good. The recipe makes 8 regular sized scones. I made them yesterday and today they are all gone. There’s only two of us here. You do the math.
Rebecca of Ezra Pound Cake blogged about them way back in November and I finally got around to baking them.