Crown Maple is my favorite maple syrup brand. They have different flavors and I love them all: bourbon barrel aged, dark color, amber color and very dark color.
I have found great success baking with maple syrup instead of sugar. Maple syrup has a fantastic flavor that compliments ANY type of sweet baked good or dessert: chocolate, apples, carrots, lemon, creams, seriously anything! Therefore swapping maple syrup for sugar in any sweet dish, is going to be flavor wise, amazing!
The tricky part is maintaining a proper structure within the baked good or dessert. When sugar (a dry ingredient) is properly combined with certain ingredients and the right temperature fat: it creams, cuts and blends so well, helping create beautiful structures within the baked goods and deserts. Maple syrup is a liquid and it severely changes the structure of baked goods and desserts. I struggled with this until I finally discovered a fantastic (and slightly healthier) way to maintain a better structure within my baked goods and desserts using maple syrup*. Whatever the volume of sugar is, I replace it 1:1 with maple syrup (I start at a 1:1 replacement ratio, but I usually adjust recipes and decrease the maple syrup slightly) and I add the same volume consisting of 1 part flax seeds and 2 parts cooked and cooled quinoa to the recipe. I blend, in my vitamix, the flax seeds and quinoa with the wet ingredients (and maple syrup) from my baked good or dessert. The wet ingredients mixture will be very thick. I use the same methods of baking that I would if I were using sugar: the creaming, biscuit or muffin method.
Conversion example using the method above: A recipe calls for 1 1/2 cups of sugar. Replace the sugar with 1 1/2 cups of maple syrup. Combine the wet ingredients (including the maple syrup) in a vitamix and blend with 1/2 cup flax seeds and 1 cup cooked and cooled quinoa. Continue on with recipe and enjoy!
All of my recipes will use maple syrup or honey (or fruits) instead of sugar to sweeten!
*As far as I know, I have invented this method of converting traditional baking recipes from sugar to maple syrup using flax seeds and quinoa.