Had a visit with the doctor today -- blood pressure & cholesterol are better, but blood sugar is creeping up. I've been advised to lay off the desserts for a while, so the Maple Nut Cake project will have to move to the back burner (along with a lot of Christmas cookies).
A question before I go: I've only about a tablespoon of maple syrup in the fridge. When I ramp up for the cake, what grade of syrup should I buy or does that matter at all? Thanks.
No matter how simple it seems, it's complicated.