Maple Vinaigrette

• 1/2 c olive oil
• 1/4 c maple syrup
• 1/4 c apple cider vinegar
• 2 Tbsp spicy brown mustard
• 2 Tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp pepper

TO MAKE:

Mix all INGREDIENTS together in a jar. You can keep out on the counter for a month.

This recipe adapted from Naptime Kitchen.  If you don't follow Kate you should.  She has great tips and recipes.

Carmel and Vanilla simple syrup

Instructions for vanilla syrup 

1 cup water 

1 cup sugar 

1 Tbsp vanilla extract

Boil sugar and water together creating a simple syrup. Remove from heat to cool. Once cold stir in the vanilla extract. Can be stored at room temperature.

Instructions for caramel syrup

1 cup water, divided

1 cup sugar

1 tsp vanilla extract 

Put sugar and ½ cup water in a medium saucepan and bring mixture to a boil while stirring occasionally.

Once sugar has dissolved, let mixture continue boiling without stirring. Watch closely for mixture to turn a light amber color. It usually takes about 8-10 minutes for me, but it can go from light amber to being burnt very quickly, so be sure to watch closely.

Immediately remove from heat and slowly and carefully pour remaining ½ cup water in. It will likely splatter and steam up, so stand back while pouring. Add vanilla and stir well to combine.

Pour syrup into a heat-proof bowl or mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools.