Whelp, this just happened. I thought I was a die-hard buttermilk syrup fan and I truly do still adore it, but this peanut butter maple syrup and I have pretty much fallen in love and while it makes it impossible to walk after eating it’s worth it. Who needs to walk anyway? I asked Cade to just carry me upstairs after breakfast, but he just looked at me. I’ll take that as “No.” Anyway, I’m headed to Florida next week for the first time ever and I’ve teamed up with Real California Milk to bring you a little something delicious.
And the more I’ve been learning about California Dairy the more I can’t help but want to head out to Cali one day and just see how it all goes down. Here are just a few things I’ve learned… **California is the number one dairy state in the US, producing more milk, butter and ice cream than any other state and is the 2nd largest producer of cheese and yogurt. Seriously? I had no idea! ** Many California dairy products are sold nationally. 99% of California dairies are family-owned. When you look for and buy products with the Real California Milk and Cheese seals you know that your dairy products are made from 100 percent California milk from California’s over 1500 dairy families.
I love dairy. I love the sweet farmers that go above and beyond what I do in a day just to produce a product they are proud of and, most importantly, I love that dairy is not only good for you, but it makes everything taste better.
The California Milk Advisory Board will be at BlogHer Food in Miami so all you bloggers can check them out. There will be a California Milk Advisory Board onsite cooking demonstration on Friday, May 16 at 3:15-4:00pm. To celebrate the month of May, the unofficial Hispanic dairy month, attendees will be learning tips and techniques for cooking with California Hispanic dairy products from renowned Miami chef Giorgio Rapicavoli. Check out the event hashtag #CADairy to follow along. So fun, right? Anyway, let’s get back to the syrup that was so good I wanted to drink the darn stuff.
Homemade syrup is one of the very first recipes that I remember my mom making as a kid. We had a big garden full of berries and she would have us kids pick the berries so she could make jams, syrups and fresh fruit cobbler. It was seriously magical watching her garden all summer then turn everything into such amazing and delicious food. Sadly it’s been too cold for much gardening yet, but I still love making different homemade syrups for my family just like she did. This one uses California milk, butter and cream and it has this awesome peanut butter flavor with a hint of maple (a little nod to my mom and her maple syrup and the hubby who put both peanut butter and syrup on his pancakes).
Does Maple Syrup Need to Be Refrigerated?
Unopened maple syrup will keep indefinitely at room temperature.
Once it is opened it needs to be refrigerated.
How Do You Remove Sugar Crystals From Maple Syrup?
Heat the syrup to boiling, and skim the surface.
Sterilize the container and pour the syrup back in.
How Long Will Maple Syrup Last?
Maple syrup that has been opened will keep for a year in the refrigerator.
Peanut Butter Maple Syrup Recipe
Peanut Butter Maple Syrup Recipe
- 6 tablespoons of California unsalted butter
- 1/4 cup California milk
- 1/4 cup California heavy cream
- 1/4 cup maple syrup (we use organic because it has better flavor)
- 2 teaspoons vanilla
- 3/4 cup sugar
- 1/2 cup peanut butter
- In a large saucepan over medium heat, add all of the ingredients except the peanut butter.
- Stir until completely melted and combined.
- Stir in the peanut butter and bring to a boil.
- Turn down to simmer for one minute and serve immediately over pancakes (we chose to do milk and white chocolate chip pancakes and it was awesome!)
Yield: 6 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 405 Calories
- Total Fat: 26.6g
- Cholesterol: 45.1mg
- Carbohydrates: 39.5g
- Fiber: 1.1g
- Sugar: 36.1g
- Protein: 5.4g
6 tablespoons of California unsalted butter 1/4 cup California milk 1/4 cup California heavy cream 1/4 cup maple syrup (we use organic because it has better flavor) 2 teaspoons vanilla 3/4 cup sugar 1/2 cup peanut butter In a large saucepan over medium heat, add all of the ingredients except the peanut butter. Stir until completely melted and combined. Stir in the peanut butter and bring to a boil. Turn down to simmer for one minute and serve immediately over pancakes (we chose to do milk and white chocolate chip pancakes and it was awesome!)