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Holy Yum Chicken

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Holy Yum Chicken from

If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, YOU.WILL.NOT.REGRET.IT.

I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it.

It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you. Yes, yes, yes!

I wish there was some technology where you can just poke your finger at your screen to try the sauce. But, since there isn’t that yet, please please believe me. Why would I lie to you?

Ok, I sound like I’m on my hands and knees begging you to make this. I sort of am..and really, it’s only cause I want you to know how glorious this dish is because you probably will make this every week and share it with everyone you know so they can get a taste of this amazingness. :)


  1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
  2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
  3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
  4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
  5. Yes, it really is cooked at 450 degrees. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
  6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
  7. You may use bone-in chicken thighs. Cooking time is the same.
  8. Whole grain mustard is not the same as Dijon mustard.
  9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
  10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.

These notes above were added 4/3/2013 after NUMEROUS feedback from below so I decided to summarize it for you all so it’s like a one-stop get your answers quickly, haha. Please read the disclaimer & read the comments section below before asking your question or yelling at me. Thank you!! :)

Holy Yum Chicken
Recipe type: Main Entree, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1½ - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
  • ½ cup Dijon mustard (must be Dijon mustard, no substitutes)
  • ¼ cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
  • 1 tbsp. rice wine vinegar (seasoned or unseasoned)
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tbsp. cornstarch
  • 2 tsp. fresh rosemary for garnish
  1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
  7. Sprinkle rosemary on top before serving.
  8. Serve with rice or potatoes or vegetables.
If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook


  1. Betty
    03/05/2015 at 1:27 pm

    Reading intro to the recipe makes it seem like you are owning this recipe or that you made it up. I have seen this recipe (previously referred to as “man pleasing chicken”) for at lease 4 years circulating the internet. I feel that’s dishonest. No one should be linking this back to your post if they choose to share this recipe, because you are not the actual creator. If anything, give credit to Trader Joe’s. You go on to say that everything must be exact in your recipe to achieve the right outcome and to basically follow all your direction before “yelling at you” over the web? You sound extremely pretentious on your blog. You’re a BLOGGER not a doctor. After reading through a few sections of your blog, I wouldn’t follow your blog and I wouldn’t recommend it to other viewers. Get a grip, lady!

    • Julie
      03/05/2015 at 3:38 pm

      1. I never said I made this recipe up, check the “source” at the bottom of the recipe. It gives credit to the Trader Joe’s book.
      2. I’d love to see you write a blog, have recipes, and have hundreds of comments where people don’t follow directions and then come back and blame you for it. See how that feels day after day.
      3. I never said I was a DOCTOR. I own my title as a BLOGGER.
      4. I’m sorry you don’t like what you read. You don’t have to come back. :)

      • 03/20/2015 at 6:02 pm

        I don’t want to throw fuel onto the fire, but I think this could educational for some. Recipes (the list of ingredients) cannot be copyrighted so they cannot be stolen. In essence, you can’t claim a recipe as your own, because nobody can do that.
        What you write concerning directions, disclaimers, hints, etc. is copyrighted the instant you write those words because they are your own. For more information about recipes and copyright, here’s a Washington Post article
        I’m making this dish tonight for the first time, in an 8×8 pan double-lined with foil. I’m excited to try it.

    • Deborah
      03/14/2015 at 5:22 pm

      Geez get a life you have way to much time on your hands to leave a long winded comment like that.

    • Deborah
      03/14/2015 at 5:22 pm

      BTW thanks Julie for the receipe

      • Julie
        03/14/2015 at 7:19 pm

        Thank you, Deborah <3 means a lot!!

    • Bridgette
      03/16/2015 at 4:23 pm

      Dear Betty,
      You need to get a life instead of trolling on other peoples blogs. She links Trader Joes to this blog. What an annoying human that has nothing better to do. Also, thank you for sharing this recipe. It looks like you mastered it!

      • Julie
        03/16/2015 at 6:54 pm

        Thanks Bridgette!! :D

    • MJ
      04/03/2015 at 6:45 pm

      Get a life Betty!!

    • Stephanie
      04/20/2015 at 9:02 pm

      Betty, you come of as really mean here! But maybe you don’t know what happens to food bloggers in the comments. People make the weirdest subs and then leave a negative comment about the food. Hand to god, I was reading a recipe for Saag Paneer and someone wrote in “This was disgusting. I substituted shrimp for the cheese and the dish tasted awful.” I don’t blame food bloggers for putting big disclaimers at the top!!

    • Tammy
      05/24/2015 at 9:40 am

      I have a youtube cooking channel and I completely understand and agree with the disclaimers you put in your recipe instructions. I get the same stupid comments about recipes not turning out and ENDLESS substitution questions. I am considering using this recipe in an upcoming youtube video because it looks amazing! I will certainly link back to your blog.

    • clt
      06/09/2015 at 9:42 am

      here here, Betty. How demanding can you get? Totally turned off by this woman and her unoriginal recipes. “USE 2 PIECES OF FOIL OR ELSE THE WRATH OF GOD WILL COME DOWN ON YOU!” stfu

      • Julie
        06/09/2015 at 10:30 am

        Go troll somewhere else. I’m not DEMANDING anyone to do anything – go do it without foil and see for yourself the mess it can make. Just giving helpful tips but apparently people can’t deal with being told what to do these days.

      • Ellie
        06/12/2015 at 8:54 pm

        Get a life “CTL” your an idiot and have nothing better to do than bully other people like “Bitter Betty”!! I like to see you be blogger and let’s see what you come up with you clown!

        Julie I’m trying the recipe tonight :-) thanks for sharing!!

      • Ellie
        06/12/2015 at 9:02 pm

        P.s. I will be using the “two pieces of foil” ;-P haha some people these days!!

        Thanks for the helpful hints ;)

      • Julie
        06/13/2015 at 6:44 am

        Haha, anytime ;) hope you enjoy!

  2. Tori
    03/05/2015 at 3:49 pm

    I made this a couple nights ago and my family LOVED it. We served it with a side of potatoes and carrots with the extra sauce and my kids keep asking me to make it again!!

  3. Lynn
    03/06/2015 at 2:35 am

    Made this tonite and it was a hit! I am a mustard, and a maple fan, so it was wonderful! The boys and I decided that lightly steamed broccoli would be a perfect side to compliment the chicken and rice.

  4. Teresa
    03/06/2015 at 7:15 am

    This sounds fabulous! Just wondering if it could be done in the crockpot, perhaps with frozen chicken breasts.

    • Julie
      03/07/2015 at 9:35 pm

      I haven’t done it in the crockpot but others have and have been successful with it! :)

  5. Summer
    03/10/2015 at 3:58 pm

    This sounds great and I’m trying it tonight. I personally appreciate the upfront helpful hints :) I will follow your recipe as written. Thank you

    • Julie
      03/11/2015 at 12:42 pm

      Hope you enjoyed it :) I’m happy that you like the disclaimers.

      • Lorna
        03/24/2015 at 11:16 pm

        By the way I loved the disclaimer! It is very helpful. I always try a recipe for the first time the way it says and than make any adjustments the second time if I decide to make it again. Holy Yum chicken was very tasty and would make it again. I just wished mine looked as pretty as yours did. Delicious! Thanks! Also, despite your frustration with Betty’s comments, I love that she was put in her place. My husband and I got some great entertainment out it. LOL

      • Julie
        03/25/2015 at 8:37 am

        Haha, too funny! Glad it made you and your husband a laugh :) I’m glad you enjoyed the chicken!

  6. Natalie
    03/12/2015 at 12:27 pm

    Made this for my husband and I the other night and it was wonderful! I followed the recipe exactly and it turned out perfectly, I wouldn’t change a thing. Definitely recommend it!

  7. Greta
    03/13/2015 at 8:19 pm

    How do you think it would change the overall taste if Dijon was not used?. We use a no salt added stone ground mustard due to having to follow a low sodium diet.

    • Julie
      03/14/2015 at 8:56 am

      It would absolutely change the taste of the entire dish. The Dijon mustard is more than half the sauce’s ingredients.

  8. Kate
    03/16/2015 at 9:39 am

    What is the point of the tin foil? Why not simply put the chicken in the pan? I use glass baking dishes and I’ve never had a problem before.

    • Julie
      03/16/2015 at 10:06 am

      Hi Kate! In disclaimer #4, it says why in the very last sentence :)

    • Lorna
      03/24/2015 at 11:08 pm

      I used double foil, but it didn’t go up all the way on on side and the sauce oozed out and was very difficult to scrub off. I assume the sugar from the maple syrup is what was burnt on the edges. I know now, to do a good job lining my pan next time.

  9. Karin C
    03/17/2015 at 2:46 am

    Thank you so much for this recipe. I made this tonight for dinner, as I had all of the ingredients except the chicken and maple syrup. I was tired of the usual chicken dinners and this was amazing. As you stated, I really did want to do cartwheels in my living room! I just didn’t have enough room :) My husband also loved it and we will make it again for sure.

  10. Su-z
    03/17/2015 at 3:51 pm

    Thank you for sharing this and your helpful hints for preparing it. I have never replied to a blog before now – I must say to “Betty” Didn’t your mother teach you if you don’t have anything nice to say, don’t say anything at all! She clearly did not “get” your sense of humor Julie! Also, trader joes name was credited! I am making this recipe
    tonight, it looks amazing! Thank you for blogging and inspiring all of us.

    • Julie
      03/17/2015 at 6:27 pm

      Thank you, Su-z! I hope you enjoy :)

  11. Abby
    03/18/2015 at 3:12 pm

    Hey Julie! Love the idea of this recipe, wanting to make it this week. In your opinion, what would be the best side to compliment the sauce on the chicken?

    • Julie
      03/19/2015 at 7:54 am

      Hi Abby, we like asparagus or broccoli.

      • Abby
        03/19/2015 at 11:08 am

        Had it last night and it was delightful! Definitely a favorite. I baked green string beans and also had a side of parmesan couscous. Great meal! Thanks!

  12. Rosalba
    03/21/2015 at 11:48 pm

    I made this tonight and it was GREAT!
    My picky daughter who doesn’t eat mustard had seconds!! It’s a keeper. Thank you for sharing.

  13. Farina
    03/23/2015 at 12:53 pm

    Can I triple the recipe in one big pan?

    • Julie
      03/24/2015 at 12:59 pm

      Yes, I believe others have done that with success. You’ll just have to make sure to flip the chicken every now and then in case they stack up on each other and don’t cook thoroughly.

  14. Anna
    03/23/2015 at 2:52 pm

    Cant wait to try this!! And thank you for all the details (8×8 pan & double foil) it makes more sense .. the more details the better! Thank you for a great recipe :)

  15. Lauren
    03/24/2015 at 4:44 pm

    This is SO good! Definitely lives up to its name! I made this a few weeks ago and I’m making it again tonight, due to popular demand. My family of 5 went crazy over this. I just love the combination of Dijon and maple…and I love cooking with boneless skinless chicken thighs. I’m going to serve it with roasted red potatoes and broccoli. Thanks for a delicious, easy weeknight recipe to add to the rotation!

  16. 03/24/2015 at 6:02 pm

    This has been one of my favorite recipes for a while now. Making them tonight and will share them on my weekly meal recap at the end of the week!

  17. Sonya
    03/30/2015 at 4:39 pm

    Can I substitute the rice wine vinegar for anything and have the same luck? My son is allergic to Rice.

    • Julie
      03/31/2015 at 11:28 am

      yup, you can substitute regular plain vinegar.

  18. 03/31/2015 at 10:46 pm

    Wow this looks so good. I usually buy a rotisserie chicken at the store, shred it up, and eat it throughout the week. This will save me money, and probably be healthier (less salt).

  19. Karen
    04/01/2015 at 6:50 pm

    Hi Julie! I’m fairly new to your site, but have been salivating over this recipe from the moment I first saw it. Well, yesterday was the big day. I had purchased everything needed, double lined the 8×8 pan, etc. Everything was going as planned. I took the chicken out of the oven when it was done, placed it on a dish and went to add what I truly thought was corn starch to the sauce. I didn’t even clue in until the sauce started bubbling up wildly. I had added some BAKING SODA, not corn starch. Yes, I can read, and I know the containers look different. They had the same logo with the rooster and were stacked up on top of one another. I have MS, so it was a “brain fog” moment, to say the least. I didn’t go this far to not serve dinner without that amazing sauce. I grabbed the corn starch, whisked it in, and tasted it. I hadn’t added enough of the baking soda to notice a taste difference. Dinner was saved, tasted delicious, and I didn’t tell my husband about my mishap. Is it wrong that I am craving that chicken again? Without the baking soda, of course.

    • Julie
      04/02/2015 at 7:54 am

      I’m so glad you tried this! That totally sucks about the baking soda mishap BUT at least it didn’t ruin your dish :) you’ll perfect it next time, I’m sure!!

    • Liann
      05/18/2015 at 11:13 am

      Karen-I was sitting with my morning coffee, barely awake, when I read your comment about the baking soda.. The visual my imagination created made me burst out laughing, scare my dogs and nearly spill my coffee. What a fabulous way to start the day…a great story and perfect recipe for dinner tonight. Thank you Julie and Karen!!! P.S. Betty needs a dose of “lighten up” stat!!!

  20. Gabrielle
    04/03/2015 at 4:06 am

    Julie, If you will allow the post, I’d like to share with you and other fans of your site a way to having more tender chicken breasts. Like you, I was all about the thighs, breast meat was just too dry for me.

    HOWEVER! If you just give the breast fillet a couple of good thwacks with a meat hammer and reduce the cooking time to about 20 minutes, you should get super tender breast meat.

  21. Mary W
    04/05/2015 at 4:25 pm

    Made this last night for me husband and father-in-law. Used boneless skinless chicken breasts and cut the cooking time down to 30 minutes. Came out perfect! We all loved it. Will definitely be making this over and over again.

  22. Aubrey
    04/08/2015 at 3:40 pm

    I found your recipe on Pinterest under Paleo friendly. What do I add instead of the cornstarch so that it stays Paleo friendly?
    (BTW- your disclaimers made perfect sense to me

    • Julie
      04/09/2015 at 7:34 am

      You can use tapioca starch or arrowroot powder!

  23. Naomie
    04/12/2015 at 2:13 pm

    I used honey instead of maple syrup
    and it came out great too !

  24. 04/12/2015 at 7:04 pm

    I made this for dinner tonight and it was amazing. I was a little nervous as I tasted the sauce before baking and I was not a fan. I made a face and got scared. No worries — it came out fabulous! And I’m not even a huge fan of mustard. But my husband does love mustard and he was very happy with this recipe. The best part about it was how easy it was to make. By the way, I used boneless, skinless chicken breasts. I pounded one smaller one down and split the other huge breast in half. I also seared them on the stove top for a vey short period of time before cooking in the oven (seasoned heavily with salt and pepper) I just wanted to get a nice sear on the chicken breasts. I cooked them for 20 minutes and they were PERFECT! A twenty minute dinner is a dream come true. Paired the chicken with sautéed asparagus and I’m a happy lady. Thanks for sharing!!

  25. 04/15/2015 at 6:49 pm

    i too want to thank you for your disclaimer, for those of us that want to do our best, instead of messing it up and never giving it a chance again, helpful hints with reason behind them is QUITE helpful. I also never saw anywhere that you claimed this was your own personal recipe, and trader joes credit is at the end. Maybe if she took some time to read, she wouldn’t have posted just an uneducated and humiliating comment. My thoughts and prayers go out to folks like that.

    • Julie
      04/16/2015 at 7:34 am

      Exactly! Thank you, Megan for your kind words!

  26. Brandy
    04/16/2015 at 5:50 pm

    I made this tonight and my kids are eating it up! This is a very good recipe and i will be making it again.

  27. Sally, Houston TX
    04/22/2015 at 11:13 am

    I made this last night and I couldn’t WAIT to have the leftovers for breakfast this morning! My hubby doesn’t care for rosemary so I used tarragon instead. Very tasty indeed.

  28. Lindacee
    04/22/2015 at 4:19 pm

    I used the sauce for a chicken and pepper stir fry, it was quite a hit with my housemates!! Thank you for sharing :)

  29. Edel
    04/23/2015 at 2:01 pm

    Out of curiosity, have you tried this recipe with pork chops?

    • Julie
      04/24/2015 at 7:08 am

      No, I haven’t, but others in previous comments have! :)

  30. Meredith Dagen
    04/23/2015 at 4:59 pm

    Holy Yum is right! We were licking our plates. :) I used Amber Agave instead of Maple Syrup only because it was what I had and it was awesome. Thank you for the recipe!

  31. Mary
    04/27/2015 at 6:11 pm

    i tried this recipe tonight and is was very good. I followed it exactly. The sauce is fantastic and we would have like more. I think next time I will increase the sauce by 50%. I also will eliminate the foil and cook without. I like to scape the browned stuff off of the sides and it was difficult to do without tearing the foil. Mine did not look as nice as the pics. My mustard had mustard seed so was not as pale but still fantastic.

  32. 04/29/2015 at 9:33 am

    Hi Julie,
    s a fellow foodblogger I just want to say that I understand your frustration. I love your discalimer, and I shared this dish to my (142 000 followers) and this is one of the comments I got on the post “Thanks for the disclaimer. I wish more recipes had them”. Just wanted to let you know……… your site and will promote more of your recipes.

  33. Robynn
    05/01/2015 at 8:35 am

    Meh, ignore Deborah. She trying to hate the player instead of hating the game. Not everyone can say they brought cookies to Anderson Cooper! (Hey Deborah, Jealous much?!) I just stumbled across your website by happy accident & am so glad I did. I’m making the Holy Yum chicken for lunch today, but I’m tripling the recipe so my family has leftovers & I have lunches for work. (I work as a travel nurse & am out of town three days a week!) Keep up with this blog, my newly found friend!!

    • Julie
      05/02/2015 at 7:58 am

      So glad you found my blog :) :) hope you enjoy the chicken!! xoxo

  34. Lynne
    05/09/2015 at 10:58 pm

    Made this as directed’with excellent results. Put a pan of sliced potato wedges coated in olive oil and kosher salt in at the same time. Yummy! That sauce would be great on ham!

  35. Stella
    05/12/2015 at 9:06 pm

    We had this dish tonight and it was divine! I “like mustard a lot” but am not at the “love” level and wondered if that would be a problem. To my surprise, it wasn’t! I used two tbsps of rice wine vinegar as you suggested for more tang and it was perfect.

    My only comment is, and I’m not sure if anyone else noticed, but I felt the sauce was a tad bit grainy due to whisking in the corn starch without cooking the sauce further. Usually, I boil anything that uses corn starch so I’m able to avoid the grainy taste. It wasn’t bad, but next time I may boil it for a few minutes on the stove top while whisking. It’s an extra step but may be worthwhile.

    Nonetheless thank you for sharing another phenomenal recipe! I’m a huge fan of your site.

  36. Alison Page
    05/19/2015 at 6:03 am

    Amazing is all I can say, an absolutely finger licking good dinner! Trying your Asian version tomorrow night for sure. Brilliant recipes Julie!

  37. Nicole
    05/21/2015 at 12:57 pm

    My absolute favorite recipe!!! So unbelievably delish!!! I’m making this for my inlaws tonight. What vegetables would you recommend to go with this?

    • Julie
      05/21/2015 at 12:58 pm

      Hi Nicole, in previous comments I’ve mentioned asparagus or side salads or even zucchini or whatever is in season. I’m glad you’re enjoying the dish and I hope your in-laws love it, too.

  38. Melissa
    05/21/2015 at 2:07 pm

    Do I still need to double-foil the pan if I am using heavy duty foil?

    • Julie
      05/21/2015 at 5:12 pm

      Yup :) I used heavy duty foil too.

  39. Elisha
    05/22/2015 at 6:58 pm

    I followed the directions to a T but the chicken was still uncooked at the end of the 40 minutes. Has anyone come across this? How much longer should I cook it?

    • Julie
      05/23/2015 at 10:49 am

      How thick was your chicken to not be cooked after 40 minutes in 450 degrees?

  40. Amanda
    05/26/2015 at 1:02 pm

    Ohhhh, this was goooooooood.

  41. Natasha
    06/03/2015 at 11:15 pm

    I love this dish very much! Made it twice but by the time I take it out of the oven, there’s no liquid/sauce. Can you help me? I do not know know what am I doing wrong. :(

    • Julie
      06/04/2015 at 7:06 am

      I’m not quite sure why there is no sauce – seems like it’s evaporating a lot. You could double the sauce so you can have extra!

  42. Kerry
    06/05/2015 at 2:33 pm

    Without reading thru 800 plus comments, could this be made in a crockpot?

    • Julie
      06/05/2015 at 2:51 pm

      Some people in previous comments have said they made it in the slow cooker but they never came back to say how it turned out. I imagine if you made it in the slow cooker, you’d only need like 2-3 hours on low but i can’t guarantee results!

  43. Mandy
    06/06/2015 at 6:18 pm

    I think the amount of vinegar in this recipe is too much. I only put in half a tablespoon and it still overpowered the other flavors. The mustard is already too much for the maple syrup.

  44. Fawn
    06/07/2015 at 3:12 pm

    We made this tonight and had to do a sub. out of syrup so we used honey. It was very good, but will make again with Maple syrup next time i buy so i know how it is intended to taste. We paired with sweet potato fries. used extra sauce for dipping fries. Very nice recipe <3

  45. cindy
    06/08/2015 at 3:28 pm

    If I use a cast iron skillet do I still need to double foil?

    • Julie
      06/09/2015 at 10:32 am

      I would maybe try one layer of foil *just in case* :)

  46. Patricia
    06/08/2015 at 6:33 pm

    So….I accidentally added the cornstarch into the sauce before I cooked it, instead of after. Is that going to ruin anything?

    • Julie
      06/09/2015 at 10:30 am

      It shouldn’t!

  47. Gerry
    06/19/2015 at 10:28 am

    This sounds awesome except for one thing. I truly hate maple syrup. I will try it with corn syrup and I promise not to blame you if it doesn’t work. Thanks for the recipe.

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Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

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