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Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Ingredients

Directions

~ Marla Meridith

Recipe: Cast Iron Skillet Maple Cinnamon Scones

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pumpkin Pie with Pecan Streusel Topping

Ingredients

Directions

~ Marla Meridith

Recipe: Chai Quinoa Breakfast Bowls

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Sugar Cookies with Maple Cream Cheese Frosting

Ingredients

Directions

~ Marla Meridith

Roasted Maple Cinnamon Butternut Squash

Ingredients

Directions

~ Marla Meridith

Recipe: Cherry Cobbler with Maple Oat Topping

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Blueberry French Toast

Ingredients

Directions

~ Marla Meridith

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