Skip to main content

Featured

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...
Post a Comment
Read More...

Saffron Infused Cinnamon Raisin Biscotti

A hint of saffron in this recipe for cinnamon raisin biscotti makes them extra special. I used white and whole wheat flour here. The whole wheat flours makes them a little less dense than biscotti made with all white flour.



Saffron Infused Cinnamon Raisin Biscotti
Makes about 20 pieces

Ingredients
  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 1/2 teaspoon crushed saffron dissolved in 1/2 teaspoon hot water
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1/2 cup all purpose flour, sifted
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder, sifted
  • 1 tablespoon ground cinnamon
  • 1/3 cup raisins
Directions
  1. Preheat oven to 350F.
  2. Cream butter with brown sugar, saffron water and vanilla until light and fluffy. About 3 minutes on high speed. Add egg and continue to mix for another minute. Switch to a wooden spoon and mix in the dry ingredients until a firm yet sticky dough forms. Stir in the raisins.
  3. Transfer mixture to a parchment lined baking sheet and form a log about 14 inches long by 7 inches wide. Press down in the centre to flatten slightly and round the edges with your fingers. Bake for 25 minutes.
  4. Remove from the oven and set aside to cool for 15 minutes. Reduce oven temperature to 300F.
  5. After 15 minutes, transfer biscotti to a cutting board and with a sharp knife, make slices about 1/2 inch thick. Place the slices onto the baking sheet in a single layer and bake for 20 minutes or until crisp. Set aside on wire racks to cool.

Email Post

Comments

Post a Comment

Popular Posts