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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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Cranberry Hootycreeks - Cookies in a Jar

This is a fabulous cookie in a jar recipe! It makes a wonderful gift for teachers or to take with you when visiting someone during the holidays.

Our schools and daycare are all nut free, so instead of using pecans, I used a layer of semi sweet chocolate chips instead. But you can use pecans at home.



Cranberry Hootycreeks - Cookies in a Jar
Adapted from allrecipes.com

Ingredients
  • 5/8 cup (= 10 tablespoons) all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans (or 1/2 cup semi sweet chocolate chips)
To make this, the recipient will need additional ingredients
  • 1/2 cup butter, soft
  • 1 egg
  • 1 teaspoon vanilla
Directions
  1. Layer the dry ingredients in a 1 litre jar in the order listed. Decorate the jar if you like and attach a tag with the following directions.
    • Preheat the oven to 350F. Line a cookie sheet with parchment paper.
    • In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
    • Add the jar of ingredients, and mix with a wooden spoon until well combined.
    • Drop using a small cookie scoop, onto the prepared baking sheet.
    • Bake for 8 to 10 minutes, or just until edges start to brown. They should look slightly under-cooked but they will be perfect once they cool. Transfer to wire racks to cool.
An alternate method to make these at home (without putting the ingredients in a jar of course)
  1. Beat sugars and butter until well combined.
  2. Add egg and vanilla and beat again until fluffy.
  3. Combine dry ingredients, cranberries, chocolate chips and nuts and add to the butter mixture. Mix well.
  4. Use a small cookie scoop or drop by the heaping teaspoon full onto parchment lined cookie sheets.
  5. Bake until the edges start to brown. Remove them when they still look a bit under-cooked so they stay chewy once they're cool.
Tips:
  • You can use any combination of dried fruit, chocolate chips and nuts that you like.
  • These cookies freeze well.
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