Tag Archives: maple

maple-butter-tart-pie

Maple Butter Tart Pie is a Canadian Classic with a Tasty Twist

Canadians are kind of obsessed with butter tarts and there’s a good reason. The light and flaky pastry holds a gooey, sweet, and slightly runny filling that is sometimes studded with pecans or raisins.  The buttery treats are so beloved that they’ve garnered an annual festival in their honour, where fans can get their butter tart fill.

Needless to say, this dessert has a big place in the hearts of Canadians. But we’ve taken it to new heights with a family-sized maple butter tart pie that is so good, everyone will find room for dessert.

This larger tart celebrates our love of the Ontario favourite with inspiration from Quebec’s maple-filled  dessert “tarte au sucre.” Our version starts with a light cream cheese pie crust, baked with an addictive filled that’s a combination of brown sugar and maple syrup – no corn syrup here! As the pie cooks the sugar caramelizes to create a light crunchy top with a custard-like interior. Bake it up for your next get together and see for yourself!

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Maple Butter Tart Pie Recipe

Prep Time: 25 minutes
Chill Time: 2 hours
Freeze Time: 30 minutes
Bake Time: 1 hour 10 minutes
Makes: 1 (9-inch pie)

Ingredients:
Cream Cheese Pie Crust
2½ cups all-purpose flour
3 Tbsp granulated sugar
1 tsp salt
½ cup cold unsalted butter, cubed
¼ cup cold cream cheese
½ cup cold water

Maple Butter Tart Filling
2 cups firmly packed light brown sugar
¼ cup all-purpose flour
1/3 cup maple syrup
3 egg yolks
1 large egg
1 tsp vanilla extract
½ tsp kosher salt
1 1/3 cups whipping cream
¼ cup unsalted butter
Confectioners’ sugar

sliced-butter-tart-pie

Directions:
Dough
1. In the work bowl of a food processor, place flour, sugar, and salt, and pulse to combine. Add butter and cream cheese, and pulse until mixture is crumbly. Add ice water, 2 Tbsp at a time, just until the dough comes together. You may not need to use all of the water. Shape 2/3 of dough into a disk, and wrap tightly in plastic wrap. Repeat with remaining dough. Refrigerate for a minimum of 2 hours, or overnight.
2. On a lightly floured surface, roll large disk of dough to ¼-inch thickness. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough, and fold edges under. Roll remaining disk of dough to 1/8-inch thickness. Cut out leaves with a leaf-shaped cookie cutter. Brush each leaf with water and press onto edges of crust. Freeze for the crust for 30 minutes.
3. Preheat oven to 400°F (200°C).
4. Place a piece of parchment paper on top of pie crust, letting ends extend over edges. Fill with pie weights. Bake until edges are set, about 10 minutes. Remove pie weights and bake for an additional 2 minutes, or just until bottom crust is set. Reduce oven temperature to 350°F (180°C).

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Filling
1. In a large bowl, whisk together brown sugar, flour, maple syrup, egg yolks, egg, vanilla and salt until smooth.
6. In a small saucepan, combine whipping cream and butter over medium-high heat. Bring to a simmer. Remove from heat and slowly pour into egg mixture, whisking constantly. Strain through a sieve, discarding any pieces. Pour filling into prepared pie crust.
7. Bake in bottom third of oven, until golden brown and the filling is set (center should still tremble), about 1 hour 10 minutes. Loosely cover with aluminium foil halfway through baking to prevent excess browning, if necessary. Let cool completely before serving. Garnish with confectioners’ sugar if desired.

Can’t get enough butter tarts? These Butter Tart Recipes will satisfy your sweet tooth.

Maple Gingerbread Buche de Noel with Salted Praline Topping

Making your own yule log at home can be achieved in a few fun steps. In this take on the traditional bûche de noël, spiced gingerbread cake is filled and topped with a super-sweet maple frosting, and covered in a salted walnut praline for added crunch. Celebrate the season with this gorgeous centrepiece on your holiday dessert table — it’s sure to garner praise from guests!

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Prep Time: 30 minutes
Cooking Time: 40 minutes
Cooling Time: 8 hours
Total Time: 9 hours, 10 minutes
Serves: 8

Ingredients:

Maple Frosting
1 cup unsalted butter
11/2 cups canned full-fat coconut milk
11/2 cups icing sugar, sifted, more for rolling
3 Tbsp maple syrup
3 Tbsp cornstarch, sifted
1 tsp vanilla extract
1/8 tsp maple extract (optional)
Pinch, salt

Gingerbread Cake
Oil, for pan
3/4 cup all-purpose flour, more for pan
1/4 cup cornstarch
2 tsp ground dried ginger
1 tsp ground cinnamon
1 tsp five-spice powder
1 tsp baking soda
1/4 tsp salt
4 large eggs
3/4 cup packed light brown sugar

Salted Walnut Praline
1 cup raw walnuts
1 Tbsp maple syrup
1/4 tsp flaky sea salt

Assembly
1 tsp cocoa powder, for dusting

Directions:

Maple Frosting
1. Combine all icing ingredients in a medium saucepan, whisking constantly until mixture is bubbling and thick. Continue to whisk and cook for 1 minute.
2. Pour into a medium bowl and chill overnight.

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Gingerbread Cake
1. Preheat oven to 350ºF.
2. Line a half sheet pan (18″ x 13″ x 1″ high) with parchment paper; oil and flour parchment, tapping out excess flour. Reserve.
3. Add a clean tea towel to counter and evenly dust over additional icing sugar.
4. In a medium bowl, whisk flour, cornstarch, cinnamon, five-spice, baking soda and salt.
5. In a stand mixer fitted with a whisk attachment or with a handheld mixer in a large bowl, beat eggs on high speed until tripled in volume. Add sugar and beat for 1 to 2 minutes, until thick and voluminous. Add flour mixture and beat until almost combined. Finish folding in by hand with a large spatula. Smooth batter into prepared pan.
6. Bake for 10 to 12 minutes, until cake springs back when you touch it. Immediately flip out onto tea towel and remove parchment. Starting at the end, use the tea towel to roll the cake into a log shape.
7. Tuck in ends, transfer to wire rack and cool completely in tea towel, about 4 hours. Reserve.

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Salted Walnut Praline
1. Preheat oven to 375ºF.
2. Combine walnuts, maple syrup and salt to a parchment-lined baking sheet. Bake for 10 to 15 minutes, until maple syrup is caramelized.
3. Cool completely (they crisp as they cool) and roughly chop. Reserve.

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Assembly
1. Whisk frosting until smooth (soften at room temperature for 30 minutes if required).

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2. Carefully unroll cake and spread 1/2 of frosting over interior, leaving a 1-inch gap around the edges. Sprinkle 3 Tbsp of walnuts praline. Carefully roll and ice the outside of cake with remaining frosting. Place cake on serving plate.

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3. Gently press walnuts onto exterior and dust with cocoa powder. Loosely cover (a large cake dome, box or oblong plastic container) keep chilled until ready to serve.

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Mom Deserves This Waffle Cake With Maple Whipped Cream

This dessert comes together with much less effort than a traditional layer cake, but is every bit as impressive. Maple-cinnamon syrup is brushed onto multigrain waffles that are layered with maple-sweetened whipped cream. A swirl of maple butter and a cinnamon drizzle provides the finishing touch to this sweet treat.

Make this maplelicious cake for your Mother’s Day brunch or lunch, or just to celebrate sugaring-off season in Eastern Canada. To save time, prepare the waffles up to a month in advance, then cool, place in re-sealable plastic bags and freeze.

Waffle-Cake-final-1

Ingredients:
1 recipe Multigrain Waffle batter
Vegetable oil
6 Tbsp pure maple syrup, divided
1 tsp ground cinnamon
1 Tbsp salted butter
2 1/2 cups 35% whipping cream
1 tsp pure vanilla extract
1/4 cup spreadable maple butter

Waffle-Cake-top-down-1

Directions:
1. Heat a round Belgian waffle maker and lightly brush with oil (I use a KitchenAid Waffle Baker). Place the bowl and whisk attachment of a stand mixer in the freezer to chill.

2. Measure 1 1/2 cups of waffle batter into the centre of the waffle iron, close the top and cook for nearly 4 minutes, or until the waffle is golden. Remove the waffle and cool on a wire rack. Repeat with the remaining batter until you have three large waffles. You should have just enough batter. Cool the waffles completely while you prepare the cinnamon syrup.

cinnamon syrup soak layer 1-1

3. In a small pot, combine 4 Tbsp of maple syrup and the cinnamon over medium heat. Bring to a boil, stirring slowly. Remove from heat and whisk in the salted butter until it is melted and the syrup is smooth and a little creamy. Cool to room temperature.

4. In the chilled bowl of a stand mixer with the whisk attachment, beat the cream to soft peaks. Turn off the mixer and add the remaining 2 Tbsp of maple syrup and the vanilla. Beat again until very stiff. You are now ready to assemble your cake.

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5. Place a waffle on a cake stand or platter and brush with about 1 Tbsp of the cinnamon syrup, letting it pool slightly in the pockets. Dollop about 1/3 of the whipped cream on and spread it around evenly. Drizzle 1 Tbsp of maple butter over the whipped cream. (If it is not runny enough, simply warm it slightly in the microwave.)

6. Place a second waffle on top of the decorated first and repeat the layers; syrup, whipped cream, maple butter. Place the final waffle on the cake. Brush lightly with cinnamon syrup and heap all the remaining whipped cream on top, piling it up at least 4-5 inches high. Drizzle the remainder of the maple butter on top of the whipped cream. At this point the cake can hold, refrigerated, for several hours before serving.

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7. Generously drizzle the remainder of the cinnamon syrup all over the cake, letting it drip down the sides, then serve at once. To plate, use a bread knife cut the cake into wedges and serve.

Waffle-Cake-slice-served-1

Looking for more maple madness? Watch these videos for Maple-Nut Wafflewiches, Maple Cinnamon Rolls and Canadian Maple Pie Parfaits.

Great-Canadian-Toque-Cake

Get Cozy with the Great Canadian Toque Cake

This winter, let’s embrace the cold (and even celebrate it) with this chilly-weather inspired cake. Ultra-Canadian both inside and out, this maple and nutmeg flavoured dessert reminds us of bundling up for snowy winter days spent tobogganing or skating on the local rink.

Toque Cake

To create this super cute cake, simply carve a small layer cake into the domed shape before using a few decorative piping techniques to mimic different knit patterns with buttercream icing. Pop a pom-pom on top, and add a few marzipan maple leaves for extra Canadian flair!

This gorgeous cake is a perfect, whimsical showstopper for any party this season.

Toque Cake

Bake Time: 24 to 26 minutes
Total Time: 75 to 90 minutes
Serves: 6 to 10

Ingredients:

Maple Nutmeg Cake
2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup pure maple syrup
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
Red gel food coloring (optional)

Maple Buttercream
1 cup unsalted butter, softened
3 to 4 cups confectioner’s sugar
1/4 cup maple syrup
1 to 2 tablespoons milk

Assembly
2 oz marzipan (or fondant)
Red gel food coloring

Toque Cake

Directions:

Maple Nutmeg Cake

1. Pre-heat oven to 350°F. Grease and flour 3 6-inch round cake pans. Set aside.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. Using an electric mixer, beat the butter until smooth. Add in the sugar and mix on medium until light and fluffy. Add in the maple and vanilla. Mix until combined.
4. With the mixer on medium-low speed, add in the eggs 1 at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
5. With the mixer on low, add in 1/2 the dry ingredients. Once combined, stream in the buttermilk. Add in the remaining dry ingredients and mix until just combined. Do not over mix.
6. Remove 1/3 of the batter and mix in the red gel food coloring until desired shade is achieved. Mix the remaining plain batter by hand until smooth.
7. Place the red batter in one of the prepared cakes pans. Evenly divide the remaining batter between the other 2 pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans.

Maple Buttercream
1. Using an electric mixer, beat the butter until smooth. With the mixer on low speed, gradually add in the sugar and maple syrup and mix until combined. Once combined, turn the mixer up to medium-high and beat until fluffy, 3 to 5 minutes. Add more sugar and/or milk until desired consistency is reached.

Red Buttercream
1. Make 1/2 the frosting used for our Red Rose Cupcakes.

Toque Cake

Assembly
1. Once the cakes are cool, trim the tops of the red layer and 1 of the white layers. Place the trimmed white layer on a cake board or serving dish. Spread on about 1/2 cup of buttercream with an offset spatula or the back of a spoon. Top with the red layer and repeat with the last white layer (dome side up, if present).
2. Using a long, serrated knife, trim and carve the cake into a domed shape. Save the cake scraps and set aside.
3. Once the cake has been carved into the shape of a toque, crumb coat the cake with a thin layer of buttercream all over.

Toque Cake
4. Fill 2 piping bags fitted with decorative piping tips with the red and maple buttercream. Stating from the bottom, pipe rows of the maple buttercream 1/3 of the way up (or until the red cake layer appears). Pipe red buttercream where the red cake layer is. Continue on to pipe maple buttercream over the top layer of cake.
5. For the pom-pom on top, gather a portion of the scraps and roll/form into a large cake ball. Place on top of the cake and pipe on red buttercream using a grass piping tip.
6. Tint the marzipan with red gel food coloring. Roll out to about 1/8 to 1/4 inch and cut out maple leaves using a small cookie cutter. Place on the cake as desired.

Toque Cake
7. For the maple buttercream (white) piping details, use a small rose tip (104) to pipe roses of small, interlocking V’s to create the woven pattern. Reverse the direction of the piping every-other row.
8. For the red buttercream piping details, use a small star tip (18) to pipe ropes (spirals) of buttercream. Use a grass tip to cover the pom-pom on top.

Toque Cake

Looking for more Canadian cake inspiration? Try our 15 Cool Canadian Cakes.

 

Melt-In-Your-Mouth Maple Cinnamon Rolls

There’s nothing better than waking up to the smell of fresh, warm cinnamon rolls on the weekend. Setting these homemade rolls apart from the rest is the addition of sweet maple flavour, making them an instant hit. Maple extract is added to the dough, along with pure maple syrup to the buttery glaze for a tasty Canadian twist. These buns get topped with the sticky maple glaze while still warm, infusing them with maple goodness from top to bottom.

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Prep Time: 20 minutes
Baking Time: 20 minutes
Rising Time: 1 hour, 30 minutes
Total Time: 40 minutes plus rising time
Makes: 12 rolls

Ingredients:

Dough:
3/4 cup warm milk
2 tsp active dry yeast
1 tsp + 1/3 cup packed brown sugar
3 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
1 tsp maple extract
3 Tbsp unsalted butter, melted and cooled
1 egg

Filling:
3 Tbsp unsalted butter, melted
1 cup brown sugar
1 Tbsp cinnamon
1/4 tsp salt

Glaze:
1/4 cup butter
1/4 cup 35% cream
1/4 cup maple syrup
1 cup brown sugar

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Directions:

Dough:
1. In the bowl of a stand mixer combine warm milk, yeast and 1 tsp brown sugar. Let stand for 10 minutes until the mixture is frothy.
2. In a separate bowl combine flour, remaining sugar, salt and cinnamon. To the yeast mixture add the egg, butter and maple extract. Mix well to combine.
3. Add flour mixture to yeast mixture. Mix well until dough is smooth and pulls cleanly away from the bottom and sides of the bowl, about 5 minutes.
4. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave dough to rise until doubled in size, about 1 hour.

Filling:
1. While the dough is rising, make the filling. In a small bowl combine sugar, cinnamon, salt and melted butter.
2. After 1 hour, punch down dough. Roll out dough on a lightly floured surface into an 18 x 12-inch rectangle. Spread filling mixture evenly over dough.
3. With the long edge facing you, tightly roll up dough in jelly roll fashion. Cut roll crosswise into 12 equal sized pieces.
4. Place rolls in a lightly oiled 12-inch cast iron pan. Cover with a damp cloth and let rise until doubled in size, 30 to 40 minutes.
5. Preheat oven to 375°F. Remove damp cloth and bake until golden brown and baked through, about 30-45 minutes.
6. In a small pot over medium heat combine all glaze ingredients. Bring to a boil then reduce heat to low and simmer for 3 to 5 minutes, until glaze is sticky and thickened. Pour over warm rolls.

How to Throw a Canada Day Party for Under $50

The birthday of our home and native land is just around the corner, so we’ve got the perfect excuse to plan a stellar red-and-white-themed bash. But you’ll quickly find that a simple celebration can cost a lot more than you’re willing to spend. That’s okay! You can still throw a quaint Canada Day shindig without having to give up on all your patriotic party hopes and dreams.

From simple and reusable décor to snacks that’ll satisfy any true Canadian’s taste buds, learn how to throw a Canada Day party for your friends and family, all for under $50.

Canada Day Party

To begin, gather a few home décor pieces and party supplies you already own. This can include anything from a reusable banner, snack labels (along with a chalk pen), twine for the sandwiches, platters and a crate for the display, and some form of tea lights.

Décor Expenses:
Chip cups: $2
Poutine containers: $2
Napkins: $1
Flowers: $7
Sparklers: $1
Total: $13

For the food, it’s only appropriate to serve every cliché, most-loved food Canada has to offer. This includes BLTs, poutine, ketchup chips, butter tarts and maple doughnuts.

Food Expenses:
Bread, Canadian bacon, lettuce, tomatoes and mayonnaise for BLTs: $14
Smoke’s traditional poutine: $10
Ketchup chips: $3
Maple doughnuts: $5
Butter tarts: $4
Total: $36

Total Cost: $49

Maple Doughnuts

For the focal point on the table, stack maple doughnuts on a cake stand, sitting on top of a crate. I figured they’re maple, they’re doughnuts — surely they deserve the utmost attention at a Canadian affair, right? If you’re looking to make doughnuts from scratch, try this recipe for Anna Olson’s Maple Glazed Doughnuts.

Canadian BLTs

Make mini versions of our country’s favourite sandwich, the BLT, and line them up on a long platter. Want to opt for a heartier sandwich? Try this Fried Chicken BLT Melt recipe.

Canadian BLTs

Use twine to tie red and white striped napkins around the sandwiches for an al fresco feel.

Smoke's Poutine

And what Canada Day celebration would be complete without our country’s signature food, poutine? Use takeout-inspired boxes to display five mini servings of these gravy-doused, cheese-topped French fries. But if you want to add a little more flair to your poutine, try making your own version of Smoke’s Nacho Grande Poutine.

Butter Tarts

For a dessert that has “Made in Canada” written all over it, butter tarts are the way to go. Made with eggs, sugar, raisins, and of course, butter, this quintessential dessert features a buttery, flaky crust and super-sweet filling. How could we Canucks resist? If you have a little extra time on your hands, try this recipe for Anna Olson’s Pecan Butter Tarts.

Ketchup Chips

Chances are you won’t be able to find ketchup chips outside of the country, so it’s quite necessary to serve Canada’s “exclusive” snack at your little shindig. Set out portions of ketchup chips in red and white striped, easy-to-grab cups.

Canada Day Food Table

Accent the table with some mercury tea lights as vases to hold daisies.

Doughnuts and Sparklers

And of course, to continue with tradition, sparklers can be added for the finishing touch to the celebration.

The Giant Maple Doughnut Cake of Your Dreams

Maple is made for more than just pancakes. Mixed into vanilla cake batter and sweet buttercream, it adds that tasty punch of Canadiana to your favourite dessert. This fun, doughnut-inspired maple cake is certainly a unique treat for any party — just finish with sprinkles and enjoy!

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Prep Time: 20 Minutes
Cooking Time: 1 hour
Cooling Time: 1 hour
Total Time: 1 hour 20 minutes (plus cooling time)
Serves: 8

Ingredients:

For the cake:
2 ½ cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
1 cup unsalted butter, at room temperature
1 ½ cups sugar
3 eggs
2 tsp maple extract
¾ cup milk

For the icing:
1 cup unsalted butter, at room temperature
3 cups icing sugar
2 Tbsp milk
2 Tbsp maple syrup
¼ cup sprinkles

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Directions:
1. Preheat oven to 350°F. Grease a 12-cup bundt pan.
2. In a medium sized bowl mix together flour, baking powder and salt.
3. In a large bowl combine butter and sugar. With a hand mixer, beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl as needed. Beat in maple extract.
4. With mixer on low speed, beat in 1/3 of flour mixture, then 1/2 of milk. Continue adding flour and milk, ending with the flour mixture. Mix until just combined.
5. Pour 1/2 of batter into prepared pan. Bake until golden brown and cake tester comes out clean, about 30 to 35 minutes. Let cake cool in the pan for 10 minutes before turning out on a wire rack to cool completely. Clean pan, grease and bake remaining batter until cake is golden brown and cake tester comes out clean, 30 to 35 minutes. Let cakes cool completely.
6. While cakes are cooling, make the icing. In a large bowl with a hand mixer, beat butter until fluffy, about 2 minutes. Add icing sugar, 1 cup at a time, beating on low to start and then on high for an additional 2 minutes after each addition. Beat in maple syrup.
7. On a cake plate, turn one cake upside-down so the flat bottom is facing up. Spread half of icing on cake. Top with other cake layer, right side up. Spread remaining icing on top of cake. Top with sprinkles.

Maple Pie Parfait

How to Make Canadian Maple Pie Parfaits

Picture all the yummy goodness that goes into a traditional Canadian maple pie — maple syrup, buttery crust, pecans — all layered into an elegant parfait. In classic fashion, this scrumptious dessert is best topped with decadent crème fraiche or whipped cream.

Maple Pie Parfaits

Canadian Maple Pie Parfaits
Total Time: 180 minutes
Makes: 4 parfaits

Ingredients:

Maple Custard:
6 egg yolks
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 tsp salt
2 cups whole milk, 3.8%
1/2 tsp maple extract

Buttery Pecan Pie Crust:
2/3 cup all-purpose flour
1/4 cup lightly packed brown sugar
3 Tbsp whole roasted or toasted pecans
2 generous pinches salt
1/4 cup unsalted butter, cut into cubes and chilled
1/2 tsp lemon juice, optional

Topping:
1 cup crème fraiche or whipped cream
1 cup chopped toasted pecans
8 tsp maple syrup

Maple Pie Parfait Custard

Directions:

1. Prepare Maple Custard by placing yolks, sugar, cornstarch and salt in a medium bowl. Whisk until smooth and evenly mixed. Set bottom of bowl on a kitchen towel to help secure to counter. Pour milk into a medium saucepan. Set over medium. Heat, stirring occasionally until steaming, about 5 minutes. Scrape bottom to avoid scalding. When milk is steaming, remove from heat. Slowly whisk half of milk into egg mixture, being careful not to scramble.
2. Slowly whisk egg-milk mixture back into remaining milk in saucepan. Set over medium. Heat, whisking frequently, being careful not to scramble until thickened and the first bubble pops, about 3 to 5 minutes. Remove from heat immediately.
3. Immediately pour through a fine-mesh sieve back into bowl. Using bottom of a ladle, swirl and push through sieve. Scrape any custard from bottom of sieve. Whisk maple extract into custard until evenly mixed. Press a piece of plastic wrap over surface of custard. Cool completely. Refrigerate until chilled, about 2 hours. If making ahead, custard will keep well, covered and refrigerated for up to 2 days.

Maple Pie Parfait Crust
4. Meanwhile, prepare Buttery Pecan Pie Crust. Mix flour, sugar and pecans in a food processor until pecans are ground. Add butter and pulse until pea-sized crumbs form. Mix until dough comes together. Add lemon juice, if needed. Scrape over a large piece of plastic wrap. Wrap and shape dough into a disc. Refrigerate until firm, about 1 hour.
5. Roll chilled dough out on a generously floured surface until 1/4–inch thick. Using a cookie cutter or a knife, cut out 4 leaf-shaped pieces, each about 2 inches wide. Carefully transfer to one side of a parchment-lined baking sheet. Next, transfer remaining dough to other side of baking sheet. Don’t worry about it’s rough shape or if it tears a little. The remaining baked piece will be mostly crumbled later anyway. Roughly cut this dough into 2-inch pieces. Chill in the fridge until firm.
6. Preheat oven to 325°F (160C).
7. Bake prepared dough in centre of preheated oven until lightly golden, 15 minutes. Remove to a rack. Let cool completely.
8. When ready to serve parfaits, layer ingredients in 4 parfait cups, each with a 1 cup capacity. Begin with 1/4 cup chilled Maple Custard topped with 2 Tbsp crème fraiche in each glass. Crumble 1 rough square cookie overtop. Sprinkle each with chopped pecans. Drizzle each with 1 tsp maple syrup. Repeat layering with remaining ingredients. Garnish each with leaf-shaped piece of crust.

Looking for more delicious Canadian treats ? Try our 10 Great Canadian Desserts.

8 Sugar Shacks You Need to Visit This Winter

Sorry Western Canada; you might have all the gorgeous mountain ranges and top ski destinations, but Eastern Canada rules the roost when it comes to homegrown maple syrup and sugar shacks.

From Ontario to Nova Scotia, here are eight sugar shacks that are worth putting on those winter boots and stomping through the snow for.

Sugar Moon Farm

Sugar Moon Farm

Cabane PDC (Montreal, QC) 

Arguably the most well-known sugar shack in the country, Martin Picard’s Cabane au Sucre is also one of the hardest spots to get a seat. Just like his Montreal eatery, Au Pied De Cochon, it’s all things rich and indulgent here, so don’t expect to walk out feeling anything but full to the brim.

Crinklaw Maple Products (London, ON) 

Having been in operation for over 180 years, I think it’s safe to say this family-run maple syrup business has truly stood the test of time. Though it doesn’t open until early March and doesn’t offer a dining experience, there’s tons of winter fun to partake in, like sleigh rides and maybe throwing a snowball or two.

Érablière Au Sous-Bois: Brunch

Brunch at Érablière Au Sous-Bois

Érablière Au Sous-Bois (Mont-Saint-Grégoire, QC) 

A bit larger than your regular sugar shack, Érablière not only offers the standard maple producing tours, and food and drink, but also night time dancing. Open until 1 a.m. on Friday and Saturday nights, this spot would make a super fun outing for a group of friends or a couple on a date.

La Tablee des Pionniers (Saint-Faustin-Lac-Carré, QC) 

Owned by celebrity Québecois chef Louis-Francois Marcotte, this sugar shack is a must-try for any self-proclaimed lover of the maple delight. With coursed, family-style menus (centred around maple syrup, of course), ranging from $30-$50 per person, you can dive into a myriad of dishes; pulled pork and mushroom in puff pastry, warming split pea soup with savoy cabbage and bacon, and much more. Don’t worry, there’s maple taffy, too.

La Tablee des Pionniers

La Tablee des Pionniers

Sand Road Sugar Camp (Moose Creek, ON) 

You’ll find this popular maple syrup manufacturer just a short drive from Ottawa. Ideal for a family excursion, there’s so much to explore including how maple trees are tapped, strolling around forest trails, or simply enjoying a big brunch buffet.

Sugar Moon Farm

Sugar Moon Farm: Sugar Baby Jarfait

Sugar Moon Farm (Earltown, NS) 

A beautiful drive on winding roads in rural Nova Scotia will bring you to this charming little spot nestled in a forest of maple trees. The menu offers good, honest food with a focus on breakfast. The pancakes and maple baked beans are the perfect sweet-meets-savoury combination, but don’t skip the Sugar Baby Jarfait; layered with maple granola, organic yogurt and Nova Scotia blueberries, this is simplicity at its best!

Sugar Moon Farm

Sugar Moon Farm: Maple Baked Beans

Temple’s Sugar Bush (Lanark, ON) 

Once you’re done exploring the outdoors, take a seat inside Temple’s main building to find that it’s anything but a dusty old shack. Tall vaulted ceilings, a large fireplace and lofted areas make you feel like you’re in more of a mansion than a maple farm. Don’t forget to pick up some maple sugar and their signature maple sticky buns on the way out!

Temple’s Sugar Bush

Temple’s Sugar Bush

Trites Maples (Stilesville, NB) 

Just outside of Moncton, this cozy family-run sugar shack operates during the weekend until 3 p.m. For breakfast, you can enjoy big stacks of buckwheat pancakes, sausages, maple baked beans cooked in a wood-fired oven, and (the most important one of all) all-you-can-eat maple taffy. Meet me there?

Buttercream Filled Maple Sandwich Cookies

Nothing says Canada quite like maple syrup — and nothing says it’s the holidays quite like cookies! These maple cookies are delicious baked up just as they are, but a sweet maple buttercream filling will take them to the next level. Just pipe some frosting on one cookie, top it with another and you’ve got a perfect after-dinner dessert or homemade gift.

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Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 24-30 cookies

Ingredients:

Dough:
1 cup butter
1 cup sugar
1 egg
¼ cup maple syrup
2 ½ cups flour
¼ tsp salt

Icing:
1 cup butter
4 cups icing sugar
2 tsp maple extract
2 Tbsp 35% whipping cream

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Directions:
1. In a large bowl, using a hand mixer beat together butter and sugar until fluffy, about 2-3 minutes. Add egg and beat for 1 minute. Add maple syrup and beat to combine, about 1 minute.
2. In a medium sized bowl, combine flour and salt. Add flour mixture to butter mixture and mix until dough comes together, about 1 minute.
3. Dump dough onto a lightly floured surface. Shape into two round discs, wrap in plastic wrap and place in fridge for 1 hour.
4. Preheat oven to 350°F. Line two baking sheets with parchment paper.
5. On a lightly floured surface, roll out one disc of dough until ¼” thick. Use extra flour if dough is sticky. Cut out 2” rounds, and place 1” apart on prepared baking sheets.
6. Bake cookies for 8-10 minutes, until dough is just starting to turn golden brown around the edges. Let cool and repeat with remaining dough.
7. Make icing by combining butter and icing sugar with a hand mixer. Mix on medium speed until combined, about 2 minutes. Add maple extract and cream, and continue to mix on high speed until icing is light and fluffy, about 5 minutes.
8. Pipe icing using a star tip or spoon, about 1 Tbsp icing on the inside of one cookie. Sandwich cookies together and repeat with remaining cookies.

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Vegan Pumpkin Scones with Maple Glaze

With fall comes pumpkin spice-flavoured everything and we just couldn’t resist. These light and fluffy vegan pumpkin scones are sweetened with maple syrup and topped with a luscious maple glaze, making them a pretty decadent breakfast or coffee break treat you can feel good about!

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Prep Time: 20 minutes
Cook Time: 14 minutes
Makes: 12

Ingredients:

Scones:
1 ½ Tbsp ground flax
3 Tbsp water
3 cups whole-wheat flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp sea salt
¼ tsp cloves
¼ tsp nutmeg
¼ tsp all spice
7 Tbsp cold coconut oil
1 cup maple syrup
½ cup pumpkin purée
½ cup non-dairy milk
1 tsp vanilla extract

Maple Glaze:
1 ½ cups powdered sugar
2 Tbsp non-dairy milk
½ tsp maple extract
¼ cup whole pecans

Directions:
1. Pre-heat oven to 425°F
2. Combine ground flax with water and refrigerate for 10 minutes to set and thicken.
3. In a large mixing bowl, combine whole-wheat flour, baking powder, sea salt and spices.
4. In another mixing bowl combine maple syrup, pumpkin purée, non-dairy milk and vanilla extract, and set aside.
5. Take 7 Tbsp of cold coconut oil and add to flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.
6. Add thickened flax mixture into bowl with liquid ingredients and stir to combine.
7. Create a well in the middle of the dry mixture and pour in the liquid ingredients. 8. Fold a few times until the dough just comes together, and then place it onto a lightly floured surface.
9. Using your hands, shape dough into a long rectangle that’s approximately 1 ¼” thick and 4” wide. Make alternate diagonal cuts along the rectangle to cut out 12 triangles.
10. Bake scones on a parchment lined baking sheet for 12-14 minutes.
11. Once the scones are out of the oven, place on a wire rack to cool. Toast whole pecans for a few minutes on a baking sheet to get them golden brown and fragrant and once cool to touch, you can chop them into smaller pieces.
12. To prepare the glaze, mix together with a whisk or hand mixer the powdered sugar, non-dairy milk and maple extract.
13. To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack (some glaze will drip down the sides). Be sure to sprinkle with chopped pecans right away so they stick and allow them to dry.
14. Store scones in airtight container at room temperature.

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