syrupy sweet

Last week’s post mentioned that I was “taking it easy,” which many of you (accurately) pointed out wasn’t really the case. When does taking it easy include making a pot of soup, loaf of banana bread, lovely cake and caramel sauce, and pumpkin waffles? Yet keep in mind that my profession–and obsession–puts me in the kitchen. And as it is for many of you, the kitchen is my playground. Strangely enough, it’s the weeks I don’t have time to be in the kitchen that are my busiest and most stressful.

Now THIS week, though, I’m really going to take it easy. Really. Because all I’m going to do (well, mostly all), is send you over to yesterday’s Blog of Funny Names in Food post. It was fun to write and I’d love for anyone who hangs out at food for fun to also see what I’m putting out over there. It’s a once-a-month gig and I’ll continue to highlight it here when my turn comes around. (Which, btw, I spaced last month. Read this if you want to see what a hastily thrown together blog post looks like.) So. You head over to read at least the latest waffle iron (spoiler alert, yes) post and I’ll wait here. Promising you something tasty when you return!

Alrighty then, you’re back? Signed up for the Cornelius S Waffle event on facebook? Excellent. Because I promise to never send you home empty-handed, we’ll finish with two recipes that were posted months apart on the same blog. Last April, I mentally bookmarked the first and when the second posted a few days ago, I committed to making them both. Then the waffle flag started flying–it was time.

I admit to being one of those maple syrup snobs–shunning anything in a plastic squeeze bottle on grocery shelves. If it isn’t pure maple syrup (preferably from a local artisan), I’m not buying. When I saw Kitchen Simplicity’s DIY syrup recipe, I was a bit taken aback, but the ingredients looked wholesome (read: no corn syrup) and it seemed a fun project. Ditto when I saw her buttermilk version go up.

butter-flavor on left, buttermilk on right--both divine

butter-flavored on left, buttermilk on right–both divine

These recipes are as easy as it gets. They both came together in under 10 minutes–not 10 minutes each, mind you. I made two syrups in 10 minutes. Now I have two lovely homemade syrups and they’re amazing.

We’ve already enjoyed them on pancakes and waffles and next up will grant my daughter’s wish of pouring over ice cream. They’re going to be grand in cocktails as well.

drizzled over 'cakes

drizzled over ‘cakes

oh, so sweet on waffles

oh, so sweet on waffles

poured over ice cream

poured over ice cream

add a bit of soda water, and this could be a lovely cocktail

add a bit of soda water, and this could be a first-rate cocktail

If you’re up for “taking it easy” this week, I suggest you get into the kitchen and cook up syrup. It’ll be the easiest DIY you ever do.

46 thoughts on “syrupy sweet

  1. Wow! Two types of syrups in under 10 minutes? I’d consider that taking it easy πŸ˜‰ Never made homemade syrups, but I’m sure they’re better than the store-bought kind! Keeping these recipes in mind for when I use up my syrup πŸ˜€

    • And it was a nutty 10 minutes, too, as I was getting ready to take my oldest to a babysitting job and I kept waiting for her to be ready, thinking “ok, I’ll just add the butter” and then, “ok, I’ll stir in the sugar, too, and boil it for 1 minute,” etc until they were both made and she was ready to go. Under 10 min!

      This was a first for me–hadn’t realized you could–or even should–make your own. Less spendy than pure maple, though that stuff is still tops.

      Thanks as always, Ada πŸ˜€ How’s your kitchen coming along?

      • I never thought about making maple syrup myself either! Definitely cheaper though, plus you can somewhat control what you put in it.

        The kitchen is usable for now πŸ™‚ It will be unavailable again all of next week. Can’t wait for renovations to be done!

  2. I’m very intrigued! I will be checking out both recipes (and am off to read about about an equally interesting sounding Waffle event). And I totally agree. I’m most stressed out when I don’t have time to cook. Being in the kitchen is my meditation!

    • Yes, mediation is a great way to describe. Mediation you can eat or drink πŸ˜‰ Thanks for stopping by–both here and at Blog of Funny Names. Came upon his name when I was editing a cookbook for a client. A waffle recipe had a little blurb introducing him as inventor of the waffle maker and I knew I had my next name.

      I’m betting you could do amazing things with these syrups. Am thinking fried chicken now. Chicken and waffles. !!!!! Which makes me think of a maple syrup cocktail I had at a restaurant once (along with my chicken and waffles): Called Yellow Snow and thinking it contained the ingredients I put in the photo above. Must have been what I was thinking of.

      Any new cider recipes to share?

    • Thanks, Steven. It was such a quick thing, I don’t know if the kitchen picked up much of a scent. Though our floor is sticky and my hands smell of syrup as we’ve had it at nearly every meal since I made them.

      Hoping you read about the waffle iron over at funny names, too. Was thinking of you since Cornelius was a fellow businessman.

  3. This is perfect timing as I’ve got a bunch of people staying here during Thanksgiving and breakfast is almost as big a draw as the dinner!! Thanks Liz…now onto your other blog..

  4. I love maple syrup (the real stuff) but have to admit that DIY syrup sounds fantastic, I’m going to give it a try, I always add butter to my maple syrup and heat it before pouring on pancakes or waffles, I’ll have to try to find the pure maple extract. Thanks for posting this, it’s wonderful.

    • Thanks, Suzanne. Was intrigued as I’d never thought to make my own syrup. That’s what the spendy pure maple syrup was for, right? But it’s tasty stuff. For sure use the pure extract. Of the two recipes, the buttermilk is my favorite (the entire stick of butter added is why, I’m sure) and the DIY could go either way depending on the quality of the flavor extracts. I didn’t have maple, so used a Danish Pastry extract I bought years and years and years ago. It’s good stuff, but would have preferred it with maple. Let me know if you make it and what you use and how it turns out. Please? πŸ™‚

  5. Mmmmm…this looks so tasty on all of these things!
    I make something similar (but with the addition of a little whiskey) that I pour over bread pudding and it is always everyone’s favorite part of the dish. I don’t know why I’ve never thought of putting it on ice cream or waffles. Yum!!!

    • Good point about the whiskey sauce–that’s what this syrup is, minus the booze. Ah ha! Agreed that the sauce for bread pudding is always the best part. Worth drinking from the jar πŸ˜€ Thanks for your comment.

  6. First wafflemania and now a waffle flag. AND MAPLE SYRUP! *Fannie wipes syrup from her chin.* I’m definitely going to need to dance that off. πŸ˜‰

    Thanks for bringing the snacks! And the inspiration.

  7. Maple syrup snob? I think there is no other way!! I grew up in a house where that other stuff (non-syrup crap) was not allowed! If I ever have to eat it, I don’t consider it maple syrup πŸ˜€ Love your version of taking it easy! I am very similar πŸ™‚ I finally had some “time” (kind of, away from studies and such) last weekend and totally spent most of my time in the kitchen making hummus, and rosemary bread πŸ˜€

    • thanks for the validation on that maple syrup snob thing, Lilly Sue! Your hummus and rosemary bread sound amazing. Hoping to see them at Bites & Brews πŸ™‚

  8. Making your own syrup? Why I never thought of such a thing. What a great idea. Dangerous to place it in a beer glass though, the unattentive passer-by may just chug the whole thing.

    I do love drenching my pancakes in syrup to a degree that is considered offensive by most health departments so perhaps controlling the sugar content is a good idea.

    • Yay, Arto’s here! I, too, had never thought of making my own syrup. Though. Another commentor remembered the whiskey and bourbon syrups poured over bread pudding, so I guess it’s been done before.

      Note these syrups aren’t sugar free πŸ™‚ But by the power vested in me (which is none), I grant you the freedom to continue drenching your pancakes in syrup. Drench on!

    • you, too, Kaela. Thanks again for deLiz like πŸ™‚ The syrups are easy to make and would be tons of fun to wipe off of your cutie pie daughter’s fingers and face πŸ˜‰

  9. Just so you know, that “hastily thrown together blog post” was one of our finest ever. If you were Amb and I were Rob, much fun would be had from a maple syrup-themed post, but since we aren’t those people, I’ll just say “Looks tasty!”

    • Hey, thanks, Dave. Guess I don’t need to work so hard on those BoFN posts. haha.

      Yes, if I were Amb and you were Rob…what a world that would be. And think if Amb were me and Rob was you! The four of us (or is that 8? this is confusing me and it’s been a long time since I took a math class) could get together to make maple syrup-flavored peanut butter and peanut butter-flavored maple syrup.

      Thanks for coming by πŸ™‚

  10. Hey Liz! These recipes look so good and now that I know that Waffles & Whiskey work wonderfully well (see what I just did there?!) together, I fully anticipate an increase in the frequency of breakfast for dinner (for Whiskey at breakfast doesn’t quite seem right….??) and it seems only appropriate to make my own. I think when I get another special* recipe brewing and steeping, I will get a jump on trying these too! Thanks for the continued inspiration!!

    • Hey, Bon. Thanks for the comment because 1) it’s awesome and 2) hearing from you again reminded me that I need to take the vanilla bean out of the ginger liqueur!

      Breakfast for dinner, yes. And whiskey doesn’t work for morning breakfast when you have to get your child to school. Quite sure of this πŸ˜‰

      These syrups are quick to make–no steeping and brewing required. The problem is they last as long as it takes to make them. Too easy to keep going back for just one more spoonful.

      Your welcome for the continued inspiration and right back at ya’. Thanks for coming by!

    • Yes, “finger-licking good” is exactly what they are! You’re welcome for breakfast anytime, CCU πŸ™‚ And if you happen to bring a few of those chocolate chip cookies of yours, all the better πŸ˜‰ Thanks much for your visit and comment.

  11. Liz !!! I am SO with you and Bon on the whole “breakfast for dinner” thing, I can’t even tell you !!! This sounds AMAZING. Am getting together for brunch with my sister on the weekend now that I’m home, and I was originally thinking we’d go out, but now I’m thinking we may stay in and have pancakes and homemade syrup !!!

    • Breakfast for dinner, yes. And I think Bonnie has suggested we add Whiskey to our menu of Waffles. Can do πŸ™‚

      Love that you’re meeting up with Shutterbug. Make sure she snaps a shot of your breakfast spread! Banana pancakes perchance?

      Good luck with your day. Thanks for coming over and glad to have you back.

    • You’ve met Micky and Minnie before here, haven’t you? And certainly on deLiz facebook. Those plates get a lot of mileage. Snu and Littlest Guy would love these syrups, too πŸ˜€ And what fun you’d have wiping down their sticky little hands and faces. Thanks, Shanna!


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