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Raspberry Maple Syrup

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raspberry_maple_syrup_3 Breakfast for dinner is huge around this house.

Huge.

I, as the Chief Kitchen Officer, have a love/hate relationship with breakfast for dinner, however. I love it because everyone eats it without complaining and and everyone eats really well whenever it’s served. Now, on to the hate portion…I strongly dislike (because that’s more polite, right?) making breakfast for dinner because it’s one of those meals that requires me to stay in the kitchen while everyone else eats. If I had a massive griddle, I could prepare 50 pancakes at once.

But, I don’t.

Does anyone?

raspberry_maple_syrup_5 So, in order to guarantee that my family gets a hot meal, I serve them to my family immediately as they come off the griddle. Once everyone’s been served, it’s time to make mine.

Except….

Now those who have already eaten are ready for seconds.

See…….love/hate.

But, mostly love.

Especially when we’re having french toast with raspberry maple syrup.

raspberry_maple_syrup_6 It’s so simple, and it adds great flavor to your maple syrup.

Simply heat up your maple syrup to a simmer on the stovetop and add some fresh or frozen raspberries. Mash them around a little bit with a fork or potato masher and remove from the heat.

That’s it, you’re good to go.

If you’re concerned about the raspberry seeds, you can always run the syrup through a strainer before serving. You’ll still get all the flavor without the seeds.

Make this the next time you’re serving breakfast for dinner…if you’re like me, you’ll be in the kitchen anyway.

raspberry_maple_syrup_7

And while you’re in there, drink your tea from one of these awesome mugs from Melissa Creates new geeky girl shop…it’s pretty much the coolest shop on all of the internet…

Happy Thursday!

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