All posts tagged maple

Brussels Sprout and Cashew Fried Rice

Published June 13, 2016 by jenmatteson

As I mentioned in the last post, there was a recent addition to our family, Milou. I’ve been busy running around with her, and not blogging. Shame on me!


Just look at that sweet face! I bet you forgive me now ūüėČ Okay, on to the food!

Who doesn’t love fried rice? I certainly do, and so does Nate. The hardest part about making fried rice is the rice. The rice has to be completely cool before using, and leftover rice works the best. Unfortunately, the thought to make rice one day and use it the next rarely occurs to me.


Brussel’s Sprouts and Cashew Fried Rice

Until…my girlfriend snapchatted me her dinner one night. I immediately responded needing to know what delight she made. She promptly emailed it to me the next day with the recipe. What a friend! Now this is originally a vegetarian dish, but I did add shrimp to up the protein a little. Obviously, feel free to follow the recipe as written, or add whatever protein you like. Tofu would be a good option if you want to keep it veg, too!

I was curious to see how the flavors¬†would come¬†together with the maple syrup added in, but it was a great balance of salty and sweet. I would definitely make this again, and it’s so super simple. Nate also demanded it as he came up for air¬†once while consuming!


Brussels Sprout and Cashew Fried Rice

Source: Adapted from A Virtual Vegan
Servings: 4-6


2 tsp oil (I used a mixture of sesame and olive oil)
2 heaping cups halved Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. maple syrup (honey or agave can be substituted)
2 cups cooked brown rice, cooled (leftover is best)
1/4 cup cashews


  1. In a large frying pan, heat oil over medium heat. Add Brussels sprouts an saute until just tender, about 4 minutes.
  2. Add onions and garlic and cook until onion is just beginning to turn golden brown, about 2 minutes.
  3. Add soy and maple syrup and stir to coat vegetables. Add rice and cashews and continue cooking for another few minutes until rice is hot.

Recipe Swap: Pumpkin Scones with Maple Glaze

Published October 5, 2012 by jenmatteson

The latest recipe swap theme was breakfast. ¬†I submitted my whole wheat pancakes with oats and strawberries, and was assigned pumpkin scones with maple glaze from Jaida’s blog, Sweet Beginnings. ¬†I was excited and worried all at the same time. ¬†I’ve been wanting to make something pumpkin this fall, but wasn’t sure what. ¬†However, pumpkin is usually hit or miss, as not everyone likes it. ¬†Additionally, I was scared to make scones as they sound so fancy and difficult – though I had no idea what was involved.

Turns out, I’m a really good scone baker (or more likely, Jaida’s recipe was excellent and easy to follow) because they turned out wonderful. ¬†The only part I had a “problem” with was making my dough into a rectangle, 3 times long as it was wide. ¬†If I were to read and understand the directions in advance, I would have realized that when I cut the rectangle through the width twice, I should have three squares. ¬†Obviously, this didn’t affect the taste of the scones, just how many I had. ¬†As you can tell by my picture below, I had 6 really long pieces. ¬†I was afraid they wouldn’t bake evenly, so I ended up cutting them in half, basically down the middle of the rectangle, horizontally. ¬†The plus side is that I’d have 4 more scones! ¬†Smaller, of course.

When making the glaze, I thought it might be too sweet as all I could taste was sugar. ¬†However, I didn’t want to change anything from Jaida’s recipe because 1) it’s a recipe swap and you’re really not supposed to, and 2) as you well know, I am not a baker, so changing any sort of recipe that involves baking is probably not such a good idea for me, especially something I’ve never made or even tried before.

The scones were excellent, and the glaze was perfect. ¬†The scones themselves don’t have a lot of sweetness, so the glaze was actually a perfect balance. ¬†The pumpkin flavor is subtle, but definitely shines through and is the star of this recipe. ¬†The only down side is that I still have 2/3 of a can of pumpkin ūüėČ ¬†I am thinking there might be more pumpkin recipes to come.

**[A few days after writing this post] I ended up making sausage and pumpkin pasta with the leftover can of pumpkin.¬† However, I could (should) have just make more scones because they were gone before I knew it.¬† My dad stopped by and I think had 4 in the time he was there, plus I sent 4 more home with him.¬† Nate absolutely loved these, and has pretty much eaten the rest of the batch.¬† I think I’ve had two ūüė¶

Pumpkin Scones

Source: Sweet Beginnings
Servings: 12


For the scones:
2 cups all-purpose flour
1/4 cup plus 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
6 tbsp butter, cold and cubed
1/2 cup canned pumpkin
3 tbsp heavy whipping cream
1 egg

For the glaze:
1 1/4 cup confectioners sugar
1 tsp vanilla extract
1/3 cup pure maple syrup


1. Preheat oven to 425 degrees.  Line baking sheet with parchment paper and set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.  Transfer to food processor work bowl.  Add cubed butter, and pulse until crumbly and no large chunks of butter remain, about 5 times (you can also incorporate butter with a fork).

3. In a medium bowl, whisk together canned pumpkin, whipping cream and egg.  Fold into dry ingredients and form dough into a ball.  Dump out onto a lightly floured work surface and form 1-inch thick rectangle, three times long as wide.

4. Using a large knife or pizza cutter, cut dough twice through the width, forming three equal squares.    Then cut an X into each square, making twelve triangles.  Place on prepared baking sheet.  Bake until browned and flakey, about 14-16 minutes.  Cool on wire rack.

5.  While scones are baking, in a small bowl, add confectioners sugar and vanilla.  Stream in maple syrup while whisking until glaze reaches desired consistency.  Drizzle over scones while on cooling rack.  Let cool completely before storing.

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