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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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Baked Mini Chocolate Cinnamon Doughnuts (aka donuts)

These are really cute and everyone seemed to enjoy them. You can use different glazes and coatings to make a fun assortment. My personal favourite were the glazed ones. I guess the glaze adds moisture to the doughnut. Yum yum!

I used a mini doughnut pan but I read that you can pipe rounds of batter onto a baking sheet to make these. One side would be flat I guess, but who cares!? A doughnut is a doughnut!





Baked Mini Chocolate Cinnamon Doughnuts (aka donuts)
Adapted from weelicious
Makes 48 mini doughnuts

Ingredients
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup 2% milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee
Directions
  1. Preheat the oven to 350F and spray your pan generously.
  2. Measure out your milk and add the lemon juice. Let it stand for about 10 minutes. If you have buttermilk, you can use it instead.
  3. Dissolve coffee in vanilla and set it aside.
  4. Whisk flour, cocoa powder, baking powder, salt and cinnamon in a large bowl.
  5. In another bowl, beat the butter and sugar for about a minute until it's well combined. Beat in the egg, milk and vanilla just until combined.
  6. I put the batter into a Ziploc bag with the tip cut off. Just pipe it into the pan about half way full. If you put any more batter you may lose the hole and in that case, you may as well just make cupcakes.
  7. Bake for about 6 minutes or until the doughnuts spring back at you when touched. Let them sit in the pan for a minute then transfer them to a wire rack to cool. You can use the tip of a knife to help you release them from the pan.
  8. If you want to glaze them, mix confectioners sugar with a bit of milk. It should be a little runnier than toothpaste but not so runny that it just drips off the doughnuts.
  9. For a chocolate glaze, mix unsweetened cocoa with a bit of confectioners sugar and a few drops of milk. I made it thick and brushed it on.
  10. You can use any chocolate or vanilla frosting.
  11. You can also use white chocolate as I did. Just melt it and dip or brush it on the doughnuts.
  12. You can also coat them in confectioners sugar.
  13. My mom doesn't have all kinds of fancy stuff and we made these at her house, but if you heart desires, go ahead and add some sprinkles or nuts.

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Comments

  1. Family Meals and Cooking TipsFebruary 5, 2012 at 4:10 AM

    If I'll be stranded in an island and will be allowed to bring one sweet treat with me, I'll bring these little chocolate fellas over here. Why not? They look so darn good and filling. I can eat them all day with a tall glass of warm milk. Yum!

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