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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Blueberry Pancakes with Bananas Foster & Strawberries



Blueberry Pancakes with Bananas Foster & Strawberries
Makes 6 servings
Original recipe for pancakes from Allrecipes.com
Original recipe for bananas foster from Allrecipes.com

Ingredients
For the Pancakes
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons white sugar
  • 1 large egg
  • 1 cup milk
  • 1/2 tablespoon butter, melted
  • 1/2 cup frozen blueberries, thawed
For Bananas Foster
  • 1/4 cup butter
  • 2/3 cup dark brown sugar
  • 3 1/2 tablespoons rum
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 bananas, peeled and sliced
  • fresh strawberries (optional)
Directions
For pancakes:
  1. In a large bowl, sift together flour, salt, baking powder and sugar.
  2. In a small bowl, beat together egg and milk.
  3. Stir milk and egg into flour mixture.
  4. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  5. Heat a lightly oiled/buttered griddle or frying pan over medium high heat.
  6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 
  7. Brown on both sides. Transfer to a heat-proof dish and place in the oven on the lowest heat to keep warm while you continue to cook the rest of the batch.
For bananas foster:
  1. In a large, deep skillet over medium heat, melt butter.
  2. Stir in sugar, rum, vanilla and cinnamon.
  3. When the mixture begins to bubble, place bananas in the pot.
  4. Cook until bananas are hot, 1 to 2 minutes. Serve hot over the pancakes.
  5. Top pancakes with fresh strawberries.
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