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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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Crazy Cake Cupcakes - Small Batch (egg free)

Have you ever run out of eggs or just didn't feel like using them in your cake? Well that's when this recipe for Crazy Cake will come in handy. I've made this a few times before but this time I scaled the recipe down from 18 to 2 servings and got 12 mini cupcakes out of it. The site I got the recipe from will do the calculation for you. I still made some adjustments though. And don't worry about the vinegar, you can't taste it at all!


Crazy Cake Cupcakes - Small Batch (egg free)
Adapted from All Recipes
Makes 12 mini cupcakes

Ingredients
  • 1/3 cup all purpose flour
  • 1/4 cup white sugar
  • pinch of salt
  • 1/4 teaspoon baking soda
  • 3 teaspoons unsweetened cocoa powder
  • 1 tablespoon and 1 teaspoon unflavoured oil
  • 3/4 teaspoon white vinegar
  • 1/2 teaspoon vanilla
  • 3 tablespoons and 2 teaspoons cold water
Directions
  1. Preheat the oven to 350F and line your mini muffin tin with paper liners.
  2. In a bowl, whisk together the flour, sugar, salt, baking soda and cocoa powder.
  3. Add the wet ingredients and whisk just for a minute until combined.
  4. Divide the batter among the muffin cups and bake for 8 minutes or until a tester comes out clean.
  5. I put a Smartie on top of each one before baking, but you can decorate them however you like.


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