pecan halves (raw, unsalted) • maple syrup • butter • good pinch of flaky sea salt • (scant ½ cup) maple syrup • heavy cream (33–35% fat) • butter, cut into small cubes and kept cold • flaky sea salt • (18 cm / 7-inch ring mold, 6 cm high sides) • all-purpose flour • almond flour • / approx. ⅓ cup) cold butter, cubed •
old-fashioned oatmeal • cup peanut butter, smooth • maple syrup • raspberry jam, or jam of choice • milk, any kind • teaspoon baking soda • salt • vanilla extract or vanilla bean paste
chia seeds • almond milk • low fat Greek yogurt • honey or maple syrup • vanilla • cinnamon • Optional protein powder or tablespoon of powdered peanut butter • Optional granola or fruit toppings
brown sugar • stick butter • honey or Karo syrup • chopped pecans (I used ground) • salt • brown sugar • cinnamon • sour cream, room temperature • large eggs, room temperature • all purpose flour • baking powder • baking soda •
over ripe bananas, mashed • peanut butter (I use a single ingredient pb) • real maple syrup • real vanilla • cinnamon • flour • baking powder • vegan chocolate chips
mammoth pecan pieces toasted and salted • butter • pure maple syrup. Be sure to use pure • brown sugar (dark is best but I only had light today) • water • Day-old loaf bread • eggs • half and half or milk • flour (optional) makes them more fluffy • vanilla extract