2 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1 stick unsalted butter, softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cup maple syrup
2 teaspoon vanilla extract
1/2 cup buttermilk
Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely.
1 cup unsalted butter, softened
3 ounce cream cheese, softened
2/3 cup dark-brown sugar
1/4 teaspoon salt
3/4 cup maple syrup
3/4 teaspoon vanilla extract
1 cup confectioners' sugar
Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners' sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.