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

Small Batch Valentine Cupcakes (chocolate and vanilla)

I actually made half a batch but will provide you with the measurements for a full batch. 







Small Batch Valentine Cupcakes (chocolate and vanilla)
Adapted from My Madison Bistro
Makes 12 mini cupcakes or 6 regular cupcakes

Ingredients
For the Cupcakes
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 5 tablespoons unsalted butter, softened
  • 2 egg whites
  • 1/3 cup milk
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon unsweetened cocoa powder
For the Frosting
  • 4 tablespoons unsalted butter, softened
  • 1 cup confectioners sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • beet juice or food colouring
Directions
  1. Preheat the oven to 350F and line your muffin tins with paper liners.
  2. In a bowl, combine flour, sugar, baking powder and salt. Add softened butter, egg whites, milk and vanilla and beat for just a minute or so with a whisk. You can use beaters if you want but the whisk worked out okay for me.
  3. Take half the batter and put it in a separate bowl. Add 1 teaspoon unsweetened cocoa powder and whisk until well combined.
  4. Fill the paper cups about 3/4 full of batter then bake for 8-10 minutes or until a toothpick comes out clean. Let cook completely before frosting.
  5. To make the frosting, combine all frosting ingredients in a bowl and whisk for a minute. It should be thick. Again, you can use beaters for this if you want it a but fluffier.
  6. Pipe or spread the frosting on the cool cupcakes and decorate however you like. I used coloured sugar and cinnamon hearts.
Tips:
  • To get the beet juice, grate a small piece of fresh beet with a small grater into a paper towel. Squeeze the grated beet in the paper towel and the juice will drip out.

Comments

  1. Even the recipe is cute. Nice to have a recipe to make only a few cupcakes. Cute andi thewednesdaybaker

    ReplyDelete

Post a Comment

Popular Posts