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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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Mock Danish

Here we have the popular low carb mock danish.

 This is a really easy recipe that you can eat for breakfast or dessert. I used to make it all the time when I did Atkins years ago. Top it with sugar free (or regular) syrup or jam.

 You could also grate some lemon zest into this, or add cocoa. It's a good base recipe.

If you're on South Beach you'll need to use light cream cheese.


 Mock Danish (cheesecake-like microwavable breakfast)
Makes 1 serving

Ingredients
  • 1 large egg
  • 2 oz cream cheese
  • splash vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1-2 packets Splenda
Directions
  1. Heat the cream cheese in the microwave for 10 seconds to soften it. Remove the cream cheese from the microwave and stir in the rest of the ingredients until well combined. Don't worry about lumps.
  2. Microwave for about 2 minutes or until cooked through. Top with something sweet.

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