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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 you over-bake them. Allow to co
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Coffee Biscotti with Semi Sweet Chocolate Chips Recipe

I adapted this recipe from a Pecan and Coffee Biscotti recipe from Better Homes and Gardens.

 I cut the recipe in half because sometimes we really don't need a whole batch. 



 Coffee Biscotti with Semi Sweet Chocolate Chips
Adapted form Better Homes & Gardens
Makes 16-18 pieces

Ingredients
  • 3/4 cups + 2 tablespoons all purpose flour
  • 1/3 cup white sugar
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/8 cup butter, cold and cut into cubes
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant coffee granules
  • 1 large egg
  • 1/3 cup semi sweet chocolate chips
  • 1 teaspoon turbinado sugar (regular sugar will work too)
Directions
  1. Preheat oven to 350F and position rack one level above middle.
  2. Sift flour, sugar, baking powder and salt into a bowl. Add butter and blend with your hands or a pastry cutter it until it resembles course meal.
  3. Mix vanilla with coffee granules until dissolved. Add coffee mixture and egg to flour mixture and mix until it forms a ball. Knead in the chocolate chips.
  4. Form into a thick log and place it on a parchment lined baking sheet. Flatten the top so the log becomes about 1" thick. Round the sides slightly.
  5. Rub the turbinado sugar on top and bake for 35 minutes. The top will look a little cracked.
  6. Remove from the oven and allow to cool for 10 minutes on the pan. Also reduce the oven temperature to 325F.
  7. Move the log to a cutting board and cut slices about 1/2" thick with a serrated knife.
  8. Place the slices on the baking sheet so they're not touching. Bake in the 325F oven for 15 minutes or until crisp. Cool completely on wire racks before serving.
  9. Serve with coffee, of course!
Tip: You could really add anything to this biscotti!

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