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10 fun facts you never knew about maple syrup

If you’ve ever had maple syrup—the real maple syrup—you know those corn syrup knock-offs just can’t compare. Real maple syrup has a rich, complexed flavor with a balanced level of natural sweetness. The fake stuff? Super sugary and pretty bland in comparison. With all of that fake syrup floating around, we tend to forget where the good stuff comes from. If you love real maple syrup, stick around. Here are 12 fun facts you never knew: The maple syrup capital is canada, of course. Vermont is the biggest U.S. producer of the sweet amber elixir with more than 890,000 gallons a year, but the U.S. pales in comparison to Canada’s production. More than 80 percent of the world’s maple syrup comes from Canada. Québec alone is responsible for nearly 8 million gallons a year. Native Americans were the first to discover maple syrup. Legend has it that Native Americans observed…

10 foods that aren’t what you think they are

There’s nothing like watching a baseball game while snacking on a bag full of legumes, except perhaps, sitting down to dinner with some warm, crusty Italian bread dipped in soybean oil. Yes, what we eat isn’t always what we think we’re eating. Here are 10 foods that you’re probably not getting what you think you paid for. Maple Syrup Those images of flannel-clad men tapping a tree in the wilderness are pretty much the stuff of yesterday for most mass-produced syrup brands. If your bottle says “pancake syrup” or “imitation maple,” it’s likely just flavored maple (with fillers like corn syrup and other sugars) without containing much — if any — real maple. Stick with bottles that say “pure maple syrup” when you want to smother your homemade pancake stack with the real deal. Try these must-make Lemon Poppyseed Pancakes. Crab stick Ever wonder why crab stick is so inexpensive…

Sweet potato muffins with pecans and raisins are perfect way to use up leftovers

There’s something about using veggies in baked goods that feels so smart. Zucchini bread and carrot cake are two classics, but if you like those, you should try making these sweet potato muffins. They’re a great way to use up leftover sweet potatoes whether they be baked, mashed or casseroled. You can always eat leftovers the next day same way, but isn’t it more fun to make something new? Here’s a simple recipe for sweet potato muffins. They have a mild flavor, and can be dressed up with honey, a pat of butter or an extra drizzle of syrup, but if you’re fine with a clean and healthy tasting muffin, you’ll gobble them up as-is. *Note: If your sweet potatoes aren’t already well-mashed, or if they’re in a casserole, mash before using in recipe. (If casserole is covered in marshmallows, consider scraping some off before mashing.) Sweet Potato muffins with raisins and pecans Makes…

Sweet potato bites big on flavor

If you’re a fan of the Thanksgiving sweet potato casserole — that delicious dessert disguised as a vegetable — you’ll go crazy for these cute, bite-sized sweet potato appetizers. Serve them before dinner or alongside it for an updated take on this old-fashioned favorite. Cook time is almost no time, so you can serve these hot whenever you would like. This recipe is so simple, you might even make them beyond Thanksgiving day. Just wash and slice one or two medium-sized sweet potatoes. Cook. Top with  marshmallow pieces, pecans, cinnamon and syrup and enjoy. It tastes just like the real thing — but everyone knows finger foods are so much more fun. Sweet potato bites Serves 4-6 as an appetizer Ingredients 2 medium thickness sweet potatoes about 7-8 large marshmallows (cut in thirds) cooking spray 20-30 pecan halves 1 tbsp ground cinnamon 3 tbsp maple syrup Directions Preheat oven to 400ºF. Coat baking dish…

Roasted Brussels sprouts with pecans, squash and cranberries

Think you don’t like Brussels sprouts? This recipe will change your mind. Brussels sprouts have made a major comeback, and for a good reason. They’re loaded with vitamin C, antioxidants, folate and fiber that will help keep you full and regular while lowering your change of heart disease and stroke. But if all you’ve had are mushy green sprouts soaking in some flavorless liquid, no wonder you don’t list them among your favorite foods. The key to enjoying brussels is the texture acquired while roasting. Brussels have thin leaves that become addictively crispy when done right — like a more filling kale chip. Blanching brussels first allows you to roast them at a higher temperature and achieve maximum crispiness. This gluten-free, vegetarian side dish of Brussels sprouts, cinnamon, squash, cranberries and pecans is a perfect addition to the Thanksgiving table — or any table. Brussels Sprouts salad with fall…

Spinach buckwheat pancakes made in the blender, perfect for Saturday mornings

Buckwheat pancakes are the perfect balance between delicate and hearty. They have more texture than the traditional buttermilk blend, and they don’t skimp on flavor either. Adding a cup of spinach to the mix makes it a balance between decadent and healthy, as well. And buckwheat is actually a great gluten-free alternative to the classically carb-heavy Saturday morning stack. Pancakes are one of my favorite breakfasts. I tell myself I can eat them more often if I improve upon their nutritional content, so when I first started to see green pancakes pop up on Pinterest, I had to investigate. The most photogenic stacks had used a white flour base, so the spinach color could shine through. This buckwheat version takes much of the color pop away, but leaves the health benefits in tact — and that’s more important than a photo, of course. While buckwheat is known as a healthy, nutty-flavored grain,…

Warm weather brings maple syrup shortage

This weekend I couldn’t feel my face as I skied down the fresh, powdery slopes. Seven days earlier, I was rummaging through packed away summer wear in pursuit of a sundress for the 78º day. This fickle weather is causing concern for crops in the Northeast and Midwest regions of America. There are confused cherry blossoms in Washington, peaches popping up in Kentucky and blueberries growing way-too-early in Michigan. While you might be loving the early sandal season, most crops can’t appreciate the weird weather the way you do. One of those crops is maple syrup. Some farmers believe there will be up to a 75 percent decrease in production this year because of the unseasonably warm start. The reduced sap flow could be devastating to farmers relying on the crop as income. Last week, the Wall Street Journal wrote a thorough report on the state of the maple syrup harvest. The farmers expressed their…