The best maple recipes in Vermont!

 Banana Neufchâtel Swirl Bread

This bread is slightly less sweet than traditional banana bread, so top it with maple cream for the perfect breakfast-on-the-go! 
Filling Ingredients:
  • 1 package (8 oz) neufchâtel cheese, softened
  • 1/8 cup maple sugar
  • 1 small egg
  • 1 tsp milk

Bread Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 beaten eggs
  • 1 & 1/2 cups mashed, overripe bananas (about 5 medium)
  • 3/4 cup maple syrup
  • 1/2 cup melted coconut oil (or melted butter)
  • 1/4 cup chocolate chips or chopped walnuts

Preheat oven to 350 degrees.

Filling Instructions:

Combine filling ingredients and beat until smooth, then set aside.

Bread Instructions:

Grease one 9x5x3 inch loaf pan, and set aside. Combine both types of flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well and set aside. 

In separate bowl combine eggs, bananas, maple syrup and oil. Add egg mixture to flour mixture, and stir. Batter will be lumpy. Fold in nuts or chocolate chips (or both!). 

Pour half of the banana bread batter into greased pan. Spoon filling into center of batter, then cover completely with the rest of the bread batter.

Bake at 350 degrees for 70 minutes or until a wooden toothpick inserted near center comes out clean. If necessary, cover with tin foil for the last 15 minutes to prevent over-browning.






  • 2 packages Pillsbury cinnamon rolls (cut up into bite sized pieces and put into greased pan)

Whisk together:

  • 6 eggs
  • 1/2 cup milk
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1 cup Bourbon Barrel Aged Maple Syrup

Pour mixture on top of cut up cinnamon rolls. Bake at 375 degrees for 25 minutes. Drizzle maple cream on top, and enjoy!



Breakfast is the most important meal of the day. That's why you should start it off with some AWESOME fiber-packed chia seed pudding. It is vegan and just plain magical tasting. I usually make up a batch the night before and then eat it for breakfast a couple of days in a row. Yum!


  • 1 can coconut milk (or 1 cup soy milk, almond milk, or cow milk)
  • 1/4 cup chia seeds
  • 1/4 teaspoon vanilla extract (or some fresh vanilla bean - find instructions on how to use it here)
  • 2 teaspoons maple syrup (you can add more or less maple syrup, depending on how sweet you like it!)

Whisk all of the ingredients together and then let sit overnight. The chia seeds will get plump and soak up the milk, making an amazing and healthy pudding! 


Mmmmm.... these pancakes have been on Grandma Betty's table every Sunday morning since Ian can remember. Topped with a big ol' slab of butter and a puddle of maple syrup, who could turn these away?

Heat your griddle to medium-high heat.

Mix these ingredients:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 5 teaspoons baking powder
  • Add in these ingredients:
  • 2 cups milk
  • 2 eggs
  • 1/3 cup crisco

Whisk every together in one bowl. Add small, four inch wide pancakes on the lightly oiled griddle. When the sides of the pancakes get bubbly and the undersides are just beginning to brown, flip them! Tada! Enjoy with butter and maple syrup!




Last night Ian and I went over to the Pearl's house for dinner, and our good friend Allison introduced me to this amazing chicken recipe! This was seriously the best chicken I have ever tasted, and I am definitely a chicken lover! Maple and bacon together are the most amazing pair to begin with, so basically putting it on anything will make it taste good. Not only is this dish filled with sweet and salty goodness, but it is also so easy! 

Preheat your oven to 350 degrees.


  • 1/2 cup maple syrup
  • 1/4 cup dijon mustard
  • Salt and pepper
  • Olive oil
  • 8 slices of bacon, cooked separately
  • 4 skinless and boneless chicken breasts

Place the chicken in a pan and top with cooked bacon. Whisk the maple syrup and mustard together in a small bowl, then pour on top of the chicken. Drizzle with olive oil and sprinkle with salt and pepper. Cover it with foil and bake for about an hour, or until the chicken reaches 165 degrees. Enjoy!




Maple BBQ sauce is just SO great. That's the only way to put it! Maple just adds a little something extra to everything you use it in. You can put this on chicken, salmon, pork chops, ribs... everything! 
(Picture to come soon!)
  • 1 1/2 tablespoon cooking oil
  • 1/2 small white onion, diced
  • 1/2 tablespoon minced fresh ginger
  • 2 cloves of fresh garlic, smashed
  • 1/4 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • 3 oz tomato paste
  • 1/4 cup soy sauce
  • 2 tablespoon sesame oil
  • 1 cup pure Vermont maple syrup
  • 1 1/2 tablespoon dried ground mustard
  • 1/8 tsp dried thyme
  • 1/2 tablespoon Kosher salt

Combine oil, onion, ginger, garlic, cayenne pepper, and black pepper. Sauté until the onion is cooked. Add the vinegar, water, tomato paste, soy sauce, sesame oil, and maple syrup, and whisk together. Add the remainder of the ingredients but only add half of the salt. Simmer on low heat for 30 minutes and then purée. Add the remainder of the salt to your taste. Place in large Mason jar and refrigerate for up to two weeks.




This is the type of dessert that you want to eat for breakfast, and you can too! It contains all of the breakfast staples: bread, milk, maple syrup and eggs! Maybe just skip the vanilla ice cream if you plan on eating before work in the morning...

Preheat your oven to 350 degrees.


  • 2 cups milk
  • 1/4 cup butter
  • 3 eggs
  • 3/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 6 cups soft bread, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped up

Melt the butter in a saucepan and add milk. Whisk the eggs in a separate bowl, and add syrup, cinnamon, nutmeg and salt. Fold in the bread, cranberries and walnuts, and pour milk and butter mixture over it. Pour into a greased pan and bake uncovered for 45 minutes. Serve warm and top with vanilla ice cream!





 This salad is the perfect mixture of sweet and salty! The dressing  recipe is something that I have played with over the years and I  have tailored the ingredients to the way I like it. Feel free to play  with the amounts of each ingredient!

Salad Ingredients:

  • Spinach
  • Cranberries
  • Walnuts
  • Bacon

Dressing Ingredients: 

  •  1/2 Cup Ackermann Maple Syrup
  •  1 Cup Balsamic Vinegar 
  •  1 Cup Olive Oil
  •  1 Clove Fresh Garlic
  •  A few basil leaves, chopped up into small pieces.


Mix together the dressing ingredients in a separate bowl and use an emulsifier to thoroughly blend them (there will be a lot more dressing than you need for this salad). Drizzle over the salad and enjoy! 





Everyone loves whoopie pies, so maple whoopie pies are basically the best things ever.

Preheat oven to 375 degrees.


  • ¾ cup brown sugar (or maple sugar if you have it!)
  • 6 Tbsp. butter, softened
  • 1 egg, beaten

Mix in:

  • ½ cup milk
  • 3/4 cup pure maple syrup
  • 1 tsp vanilla


  • 2 ¼ cups flour
  • 1 ¼ tsp baking powder
  • 1 tsp salt 

Drop rounded tablespoons onto a lightly greased baking sheet.  Bake for about 12 minutes.  Cool on a rack.

Cream Cheese Filling:

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 5 cups confectioners' sugar

Cream together the cream cheese, butter and vanilla; sift in the powdered sugar and beat until smooth.





Whether they are for a wedding, a birthday, or just a midnight snack, cupcakes are awesome... especially when they are topped with ammmaaazinggg maple buttercream frosting.


  • 2 sticks of unsalted butter
  • 3 cups powdered sugar
  • 3/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Whip it all up until it is light and fluffy, about 5 minutes. Top on your favorite cupcake and enjoy!