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 you over-bake them. Allow to co
Post a Comment
Read More...

Sun-dried Tomato and Roasted Red Pepper Cheese Ball

Sun-dried tomato & roasted red pepper cheese ball.

I made this for my daughter's 4th birthday party. It was a huge hit! I was going to add fresh chives but the store I went shopping at didn't have any. Maybe next time.

We went with a Mickey Mouse theme for the party so I decided to do the Mickey Mouse Clubhouse cheese ball. I used paprika to make the ball red. Chili flakes were an option that I didn't think the kids would appreciate and I couldn't think of any other red food that would be good for coating a cheese ball.

I cut Mickey's head out of two layers of craft foam and attached some toothpicks between the layers with glue. It stuck into the top of the cheese ball perfectly.

The roasted red peppers and sun-dried tomatoes both came packed in oil so I drained and blotted them with paper towel before chopping them.



Sun-dried Tomato and Roasted Red Pepper Cheese Ball
Makes 1 cheese ball

Ingredients
  • 1 8oz brick of cream cheese, softened
  • 1/3 cup finely minced sun-dried tomatoes
  • 1/3 cup minced roasted red pepper
  • 1 cup finely grated sharp cheddar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • paprika
  • crackers for serving
Directions
  1. Mix all ingredients together except for paprika. I put on some (new and clean) rubber gloves and used my hands. It was the easiest option to get everything mixed well. I was able to roll the mixture in a ball, but if yours is too soft, put it in the fridge for 20 minutes to firm up a bit, then roll it in a ball and coat the whole thing with paprika. Refrigerate until ready to use. I recommend making it 2 days in advance. This is what I did and it was perfect.
Looking for more Appetizer recipes? Click Here!
Email Post

Comments

Post a Comment

Popular Posts