Cabane à Sucre

One of the perks of living in Quebec has got to be Cabane à Sucre season (also referred to as Sugaring Off or Sugar Shacking)!  The season varies every year, but typically runs from the end of February through early May. 

I gather a significant portion (3/4!) of the world's maple syrup is produced in the province of Quebec.  In elementary school, it was an annual tradition to visit a Cabane à Sucre to see how the maple trees are tapped to collect the sap and then made into syrup.  Maple syrup is essentially made by boiling down 30 to 40 liters of sap to yield a single liter of maple syrup.  Now that is some concentrated flavour! 

Dark Chocolate Chip Comfort Cookies

This is a killer recipe for chocolate chip cookies.  The cocoa, dark chocolate chips and peanut butter is a delectable rich, sweet and salty combination.  I found this recipe on Bakerella  - (which, if you haven't visited, is well worth perusing!) -  in early winter and immediately had a go.  They were so yummy that I selected them as my choice for the first cookie exchange I have ever participated in.

These can be whipped up in no time flat, which was great as I spent a Sunday baking 100 (yes you read that right!) of them for the Christmas cookie exchange.   

As the name infers, they also make an excellent treat to give to anyone who is not feeling well or in need of a pick me up. 

Enjoy!