Everything is better with maple syrup, and these maple-glazed carrots are no exception!
These carrots are rich and buttery with savory herbs and caramelized in plenty of maple syrup to bring out their natural sweetness.
I decided to call these carrots Scarborough Fair carrots because this recipe uses all of the herbs mentioned in the song “Are You Going to Scarborough Fair?” – parsley, sage, rosemary, and thyme. Continue Reading
This chocolate chip pumpkin bread is one of my absolute favorite autumn recipes to make. Every year I look forward to the “pumpkin spice season” so I can make another batch of this bread.
The pumpkin and coconut oil in this recipe give the bread a really soft and moist texture, and you really can’t go wrong with the pumpkin spice and chocolate chip flavor combination. Continue Reading
Nothing says fall quite like the combination of apples and spices. These rustic spiced apple cupcakes are a blend of sweet apples and warm spices, and the maple and apple cider buttercream frosting is the perfect complement for them.
Are these cupcakes healthy ones? The answer to that is yes and no. It really depends on how you define healthy. These are homemade cupcakes made with all-natural real food ingredients like butter and eggs and fresh apples, so in that sense they are definitely a much healthier option than a store bought cupcake or something made from a packaged cake mix. Continue Reading
One of my favorite things to make each fall is a big batch of old-fashioned applesauce. This spiced applesauce recipe is one I love to make because it uses several traditional autumn spices and because it’s sweetened with just enough maple syrup to give a hint of maple flavor.
You can use any type of apples for making this applesauce, but in my opinion, it tastes even better when you use fresh-picked apples from an orchard or a local farm stand. There’s nothing quite like the flavor of apples picked right off the tree!
I used a couple of different apple varietites when I made this recipe, including traditional favorites like Mackintosh and Cortland as well as a few lesser-known heirloom varieties like Golden Russet, Cox’s Orange Pippin, and Wolf River. Continue Reading
Before modern sodas and bottled juices became so commonplace, shrub drinks were popular beverages because they were a way to enjoy a flavored drink and also to preserve the summer harvest of fruits like raspberries and currants.
This raspberry shrub drink recipe comes from a 19th century cookbook written during a time when shrub drinks were especially popular because of the temperance movement. While some shrub recipes contain rum, many 19th century shrub recipes use apple cider vinegar as a non-alcoholic substitute.
To make this drink, you start by making a syrup with fresh raspberries, vinegar, and sugar, and then you add as much or as little of the syrup as you like to a glass of water, so you can customize how strong you want it to be. The flavor is a blend of tangy and sweet, and it tastes like summertime. Continue Reading
There are few dessert recipes that seem quite as traditional as old-fashioned gingerbread cake.
Next to fruitcake and plum pudding, gingerbread is one of the quintessential old-fashioned desserts for the holiday season, but it’s also delicious at any time of the year. Even though we usually tend to think of gingerbread as a holiday dessert, in earlier centuries, gingerbread was often served for special occasions throughout the year, like Muster Day, for example. Continue Reading
If you like baking with a sourdough starter, the best thing you can do to make sure you can continue using it for a long time is to make a backup sourdough starter.
Even though sourdough starters are usually pretty resilient and hard to kill, if you neglect feeding it for too long, or if you go away on vacation and completely forget about your starter, the wild yeast can die off. Continue Reading