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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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Frolls - Fake Rolls

I found this recipe for Frolls (aka fake rolls) on Facebook (the page has since been removed so I can't provide a link). Sometimes they're also called Oopsie Rolls.

 This recipe a good replacement for buns or other baked goods when you're cutting out starch and sugar. This recipe is good for all phases of the South Beach Diet. 

 You could serve these warm with butter and jam for breakfast. If you're making savoury Frolls, try using different cheeses and spices. How about ham and cheddar?


Frolls - Fake Rolls
Makes 6 servings

 Ingredients
  • 2oz cream cheese, softened
  • 2 large eggs, room temperature
  • 1/8 teaspoon cream of tartar
  • 2 packets of Splenda
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • pinch chili powder
  • pinch salt
Directions
  1. Separate the egg whites and yolks into 2 separate bowls. Make sure the bowl with the whites is either metal, glass or ceramic and free of any oils. 
  2. To the yolks, add all other ingredients except cream of tartar. Beat with a fork and set aside.
  3. With an electric mixer, whip the egg whites with cream of tartar for several minutes until stiff meringue peaks form. This will take awhile, don't give up, just keep beating.
  4. With the same mixer, give the egg yolk mixture a beat until very well combined. Don't worry about cream cheese lumps.
  5. Put one spatula full of beaten egg whites into yolks and gently fold until combined. Add yolk mixture to whites and fold gently with a spatula just until combined.
  6. Place 6 dollops of the mix onto a parchment lined baking sheet about 2 inches apart. Bake for 30 minutes. They should still be a bit soft. Cool completely on a wire rack.
Added Note - February 23rd, 2011: I just found out these are also called Atkins Revolution Rolls. Here's a video on YouTube of a guy making them. His look nice and puffy. I think I'll make it for breakfast tomorrow with ham and cheddar (no Splenda). http://www.youtube.com/watch?v=w6lXjl1wWwc

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