Maple Mocha Popsicles

Ingredients:

2 ½ cups cream/milk or dairy-substitute

1/4 cup maple syrup

1/4 cup chocolate syrup

1 tablespoon instant coffee granules

12 freezer pop molds or 12 paper cups (3 ounces each) and wooden pop sticks

Directions:

1. Combine cream, maple syrup, chocolate syrup, and instant coffee, mixing until instant coffee granules dissolve in the liquid. (If you don’t have instant coffee, substitute 4 tablespoons of brewed coffee and decrease the amount of cream/milk to about 2 ¼ cups.)

2. Pour ¼ cup of mixture into each pop mold or paper cup and insert pop sticks into the tops.

3. Place in freezer in molds or on a tray or sheet pan until firm.

Frappuccino option: top frozen popsicle with whipped cream!

Maple Popcorn Snack Balls

Ingredients:

1 tablespoon coconut or olive oil

1/2 teaspoon sea salt

1/3 cup popping corn

Directions:

1 1/4 cup maple syrup

1 1/2 teaspoons butter

1. Heat the salt and oil in a large pot and test by putting in a couple popcorn kernels. Once they pop, turn off the heat. Pour the rest or the kernels in, shake to coat with the oil, and cover. Turn the heat back up to medium high, and shake the pot occasionally. Wait until several seconds pass between ‘pops’ and turn off the heat. Pour popcorn into a separate bowl.

2. Preheat the oven to 250 degrees Fahrenheit.

3. Pour ¾ cup of maple syrup and the butter into a small saucepan and cook on medium high heat, stirring frequently, until the temperature reaches 250 degrees Fahrenheit. Don’t let the syrup boil over!

4. Pour the syrup over the popcorn and toss with a wooden spoon or spatula, until popcorn is evenly coated. Line one or two baking trays with parchment and spread the popcorn onto them. Place in the oven for 10-12 minutes while completing the next step.

5. Put the rest of the maple syrup into the saucepan and heat to 250 degrees.

6. Take the popcorn out of the oven and put it back into the bowl, then pour the heated syrup over it.

Recipes from Cara Davenport

7. Working quickly, toss the popcorn with the maple syrup and then form the popcorn into balls, lightly compressing them to help them stick together. Place them on a baking sheet as you finish each one. You can make 10-12 smaller, golf-ball-sized popcorn balls, or 4-5 baseball-sized balls.

8. Let them cool on the trays and store in an airtight container.