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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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Presto Coconut Pound Cake Recipe - Small Batch Baking

I took this fabulous book from the library called Small-Batch Baking by Debby Maugans Nakos. The first recipe I adapted was the Presto Pound Cake. It's a great base to add any flavours you want. I chose coconut this time.

 When I took the cake out of the oven it was nice and puffed but didn't take long to deflate. I'm not sure if that was supposed to happen but it tasted great anyway.
 
Fresh from the oven.


Don't throw away the egg whites. Store them in small containers for later use. They also freeze well.

Presto Coconut Pound Cake Recipe - Small Batch Baking
Makes 2-3 servings

Ingredients
  • 3 tablespoons 2% milk
  • 1/8 teaspoon baking soda
  • yolk of 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/2 cup all purpose flour
  • 1/3 cup sugar
  • 3 tablespoons butter, softened
  • 1/3 cup sweetened shredded coconut
  • 1 tablespoon course sugar
Directions
  1. Preheat oven to 350F. Place the rack in the middle of the oven. Grease and flour a loaf pan.
  2. Mix the milk and baking soda in a bowl. Gently whisk in the egg yolk and extracts.
  3. Combine flour and sugar in another bowl. Add the butter and half of the milk mixture. Beat with an electric mixer on low until moistened. Increase speed to medium and beat for about 1 minute until light and fluffy. Add remaining milk mixture and beat just until combined.
  4. Pour into prepared pan and sprinkle on coconut and sugar. Bake for about 25 minutes or until toothpick comes out clean. Cool on a wire rack.
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