Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Is there a fruit juice anyone can recommend in place of the maple syrup? I prefer not to use maple syrup or honey. I’m thinking maybe a concentrated fruit juice would work well, but not sure which one to start with. They all get so dark when you reduce them down, so maybe something that is pretty sweet to begin with.
Mmmmmmm you won’t regret anything about this. Absolutely gorgeous and blissfully tasteful
Love your recipes but wish you would add nutritional values to all your recipes.