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Recipe: Pumpkin Dutch Baby with Caramelized Apples

Taste the beautiful days of fall with this Cast Iron Skillet Pumpkin Dutch Baby with Caramelized Apples recipe. Delicious and so easy to prepare! Great for breakfast, brunch or any time at all!

4 servings

–for the Dutch Baby
4 large eggs
1/4 cup whole wheat pastry flour
1/2 cup unsweetened coconut milk
1/4 cup unsweetened pumpkin purée
2 tbsp dark brown sugar
1/2 tsp pure vanilla extract
1/2 tsp pumpkin pie spice
5 tbsp unsalted butter, divided
pinch of kosher salt
–for the caramelized apples
3 tbsp pure maple syrup
1/2 tsp pure vanilla extract
pinch of salt
pinch of ground cinnamon
2-3 pink lady honey crisp apples, cut into thin wedges
powdered sugar, whipped cream or ice cream, for serving

Preheat the oven to 425° with the rack in the middle.
Place a 10″ cast-iron skillet on the rack and heat while you make the batter.
Make the Dutch Baby: Combine the eggs, flour, coconut milk, pumpkin purée, brown sugar, vanilla, pumpkin spice, and salt in a blender. Blend until smooth.
Remove the skillet from the oven and add 2 tablespoons butter, swirl to melt it.
Pour the batter in the hot pan and put the skillet back in the oven. Bake until the pancake is puffy and golden brown, 21 to 24 minutes.
While the pancake is baking, make the Caramelized Apples: Heat a medium cast iron skillet over medium heat. Melt the remaining 3 tablespoons butter, add the maple syrup, vanilla, salt and cinnamon. Add the apples and cook, stirring occasionally, until they soften, become fragrant and the sauce thickens. 10 to 12 minutes. Remove from heat but keep warm.
Serve the Dutch baby with powdered sugar, homemade whipped cream, topped with the apples and any juices left in the skillet.

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

Looking for an easy & delicious recipe that captures all those delicious, cozy fall flavors? Look no further than this Coconut Pumpkin Rice Pudding. It’s naturally sweetened with pure maple syrup and is also vegan & gluten free.

4 servings

1 (13 1/2) ounce can unsweetened full fat coconut milk
2 cups water
1/4 cup pure maple syrup
1/2 cup unsweetened pumpkin puree
1/2 tsp Kosher salt
3/4 tsp pumpkin pie spice
2 tsp pure vanilla extract
1/2 cup Arborio rice, briefly rinsed and drained
–toppings
brown sugar
sweetened coconut flake
ground cinnamon

Heat the oven to 350˚ F with the rack in the middle.
Bring the coconut milk and water to a boil in a 10″ cast iron skillet over medium-high heat. Mix to combine.
Whisk in the maple syrup, pumpkin puree, salt, pumpkin pie spice and vanilla.
Pour in the rice and mix well to combine.
Place the skillet in the oven and bake for about 50 minutes or until the rice is tender and the pudding is creamy. Stir once in the middle of cooking time.
Remove the skillet from the oven. Stir the pudding and let it sit for 15 minutes before serving.
Sprinkle individual bowls with brown sugar, coconut and cinnamon.

~ Marla Meridith

Recipe: Maple Vanilla Bean Whipped Cream

I use this simple and delicious Maple Vanilla Bean Whipped Cream in my morning coffee and on ice cream, pie and anything I can think of!

makes 3 1/2 cups

2 cups cold whipping cream
1/4 – 1/3 cup pure maple syrup (sweeten to taste)
1 vanilla bean or 1 tsp vanilla bean paste

Chill the bowl and whisk of a stand mixer.
If using the vanilla bean paste see notes.
If using the vanilla bean: Pour the cream into a medium bowl. Scrape the vanilla bean seeds into the cream and whisk together. Cover and refrigerate for one hour.
Pour the cream through a fine mesh sieve into the chilled bowl of the stand mixer.
Whisk the cream on medium-low for a few minutes until it starts to thicken. Add the maple syrup.
Increase the speed to medium high and continue to whisk until the cream thickens to your liking.
Use immediately or refrigerate and use within a few hours. (If you made the cream very thick it will last a few days.)

If using the vanilla bean paste you can cut right to whisking the cream. Simple add the vanilla when you add the maple syrup. This will cut out lots of time if you are in a hurry!

~ Marla Meridith

Recipe: Rhubarb Applesauce

Instead of a heavy dessert try this Healthy and delicious Vegan Maple Rhubarb Applesauce recipe. Great for breakfast, brunch, back to school and snacks.

6 cups

5 Gala, Honey Crisp or Pink Lady apples
4 cups chopped rhubarb
1/2 cup pure maple syrup or more to taste
2 tsp pure vanilla extract
1/4 cup water

Place all the ingredients in a large Dutch oven or soup pot. Bring to a boil, and then reduce to a simmer for 35-40 minutes. Partially cover with a lid during the simmer.
Remove from the heat and let cool a bit. Place 1/2 the mixture into a blender and puree on a sauce setting. Repeat with the other half. Serve warm or cold.

~ Marla Meridith

Recipe: Maple Iced Coffee

We love this delicious summer refresher. The maple whipped cream makes it extra special! Great for entertaining.

1 iced coffee

–maple whipped cream
1 pint cold heavy whipping cream
1/3 cup pure maple syrup
–coffee
8 ounces cold brew iced coffee
2 tbsp pure maple syrup
2 tbsp half and half
ice
–cocktail option
2 ounces vodka or bourbon

Make the whipped cream: Add the cream and maple syrup to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low for a few minutes until the cream starts to thicken. Increase the speed to medium, then to high. Whip until you have still peaks about 5-6 minutes.
For the iced coffee: Pour the maple syrup and half and half into a high ball glass. Pour the iced coffee (and alcohol if using) over that. Top with ice and a generous scoop of maple whipped cream.

~ Marla Meridith

Recipe: Maple Pecan Morning Muffins

We love these Maple Pecan Morning Muffins recipe that are quick and easy to bake up. They are a just right breakfast that you will crave as an afternoon snack too!

12 muffins

2 cups unbleached all-purpose flour
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp Kosher salt
3/4 cup whole milk
1/2 cup unsalted butter, melted
1/2 cup pure maple syrup
1/4 cup 2% Greek yogurt
1 large egg
1/2 tsp pure vanilla extract
–streusel topping
3 tbsp unbleached all-purpose flour
3 tbsp light brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
2 tbsp cold butter

Preheat oven to 400˚ with the rack in the middle. Prepare a standard muffin pan with liners.
In a large bowl whisk together the flour, sugar, baking powder and salt.
In another large bowl, whisk together the milk, butter, maple syrup, yogurt, egg and vanilla.
Stir the wet ingredients into the dry until just combined.
In a bowl combine the streusel topping ingredients until crumbly.
Fill the muffin cups 3/4 full. Top each muffin cup with some streusel.
Bake for 16-20 minutes or until a toothpick comes out virtually crumb free.
Cool for 5 minutes, then remove muffins from the pan and transfer to a wire rack to cool completely.

~ Marla Meridith

Recipe: Maple Cinnamon Skillet Roasted Sweet Potatoes

A favorite side dish for fall & winter, this Maple Cinnamon Skillet Roasted Sweet Potatoes recipes is simple, healthy and delicious!

4 servings

2 sweet potatoes (should yield 4 cups cubed)
3 tbsp olive oil
2 tbsp pure maple syrup
1/4 tsp garlic salt
1/4 tsp cinnamon
1/4 tsp black pepper
fresh parsley for topping

Pre-heat oven to 425 degrees fahrenheit.
Rinse, pat dry and chop the sweet potatoes into 1 inch cubes.
Place in a 12 inch cast iron skillet in a single layer. Toss with the oil, maple syrup, garlic salt, cinnamon and pepper.
Bake for 25 minutes, toss with tongs. Bake for another 10 minutes.
Remove from the oven, top with parsley & serve.

~ Marla Meridith

Recipe: Maple Pumpkin Spice Popcorn

Try this amazing Maple Pumpkin Spice Popcorn recipe for snacking. Simple & great for fall and winter parties and get togethers.

8 servings

2 cups (430 g) Popcorn Kernels
1/2 cup (120 g) Coconut Oil
1 cup (260 g) pure Maple Syrup (I prefer Grade B)
3/4 cup unsweetened Pumpkin Purée
1/2 teaspoon fine Sea Salt
1 teaspoon ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup (110 grams) Roasted Salted Pecans, chopped

Preheat oven to 250 F with the rack in the middle. Pop your popcorn in the microwave or over the stove. Set one half of the popcorn aside and lightly salt it. Remove any kernels if necessary.
In a small sauce pan melt the coconut oil over medium heat. Stir in maple syrup, pumpkin, salt, cinnamon and pumpkin pie spice. Bring to a boil, stir and remove from the heat.
Pour maple syrup oven 1/2 of the popcorn in a large bowl. Combine well with a pair of tongs. The popcorn will flatten and get soggy at this point, but don’t worry because it will crisp up after you bake it.
Pour the popcorn onto a large baking sheet in a single layer. Bake for about 1 hour 15 minutes. Toss with tongs every 15 minutes. The last 15 minutes of baking time add the chopped pecans.
Remove popcorn from the oven, let it cool. Break up the larger pieces with your fingers and toss with the other 1/2 of the white popcorn.

~ Marla Meridith

Recipe: Vegan Strawberry Coconut Ice Cream

We love this simple to prepare coconut ice cream. If you don’t have strawberries on hand use any berries you love!

6-8 servings

2 cans (13.5 ounce) full fat coconut milk
1/2 cup pure maple syrup or agave
1 tsp vanilla bean paste
pinch of salt
2 1/4 cups (12 ounces) frozen strawberries, chopped into small pieces

Chill the coconut milk in the refrigerator overnight. Open the cans without turning them upside down. Carefully scoop some of the coconut cream into the bowl of a food processor. Carefully drain any water in the can. Place all of the coconut cream in the bowl.
Add the maple syrup and salt. Pulse until all is well combined and creamy.
Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9×5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.
Freeze for 2-3 hours or until you have ice cream. Consume within a few days.

You can also use fresh strawberries in this. I just love the way the frozen ones cut into such a nice dice.

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Instead of the typical sweet potato casserole, serve these delicious Hasselback Sweet Potatoes for the holidays. A great side dish with your Thanksgiving turkey and all the fixings!

4 servings

4 medium sweet potatoes, rinsed and pat dry
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup pure maple syrup
1/2 teaspoon kosher salt
–For the topping
3 tbsp unsalted butter
1/4 cup pecan halves, finely chopped
1/4 cup golden raisins
1/4 tsp ground cinnamon
maple syrup

Pre heat oven to 425 degrees F with the rack in the middle.
Slice a small amount of sweet potato off the bottom of each so they lay flat.
Carefully cut horizontal slices 1/16th inch wide, getting close to the bottom, but not cutting through the potato. You are looking to make an accordion pattern.
Cut 4 pieces of aluminum foil, large enough to wrap each potato.
In a small bowl combine the melted butter, syrup and salt.
Place each potato on the individual foil wrappers, then onto a baking sheet. Partially cover potatoes so the sauce doesn’t leak out. Drizzle the butter mixture over the potatoes. Loosely wrap the potatoes. Bake for 45 minutes.
When the potatoes are almost done baking make the butter topping. Melt the butter in a small saucepan over low heat. Add the pecans, raisins and cinnamon. Cook about 5 minutes, stirring often.
Remove the potatoes from the oven. Carefully unwrap them and place on a serving dish. Top with the pecan butter sauce. Drizzle some more maple syrup over the tops. Serve immediately.

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Ingredients

Directions

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Instead of the typical sweet potato casserole, serve these delicious Hasselback Sweet Potatoes for the holidays. A great side dish with your Thanksgiving turkey and all the fixings!

4 servings

4 medium sweet potatoes, rinsed and pat dry
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup pure maple syrup
1/2 teaspoon kosher salt
–For the topping
3 tbsp unsalted butter
1/4 cup pecan halves, finely chopped
1/4 cup golden raisins
1/4 tsp ground cinnamon
maple syrup

Pre heat oven to 425 degrees F with the rack in the middle.
Slice a small amount of sweet potato off the bottom of each so they lay flat.
Carefully cut horizontal slices 1/16th inch wide, getting close to the bottom, but not cutting through the potato. You are looking to make an accordion pattern.
Cut 4 pieces of aluminum foil, large enough to wrap each potato.
In a small bowl combine the melted butter, syrup and salt.
Place each potato on the individual foil wrappers, then onto a baking sheet. Partially cover potatoes so the sauce doesn’t leak out. Drizzle the butter mixture over the potatoes. Loosely wrap the potatoes. Bake for 45 minutes.
When the potatoes are almost done baking make the butter topping. Melt the butter in a small saucepan over low heat. Add the pecans, raisins and cinnamon. Cook about 5 minutes, stirring often.
Remove the potatoes from the oven. Carefully unwrap them and place on a serving dish. Top with the pecan butter sauce. Drizzle some more maple syrup over the tops. Serve immediately.

~ Marla Meridith