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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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Raisin Cookies

This was originally a recipe for chocolate chip cookies which usually turns out crispy. I was going for crispy with these, but since I ran out of white sugar and had to use all brown, they turned out soft this time. Adapted from my favourite Martha Stewart holiday cookie magazine.


Raisin Cookies
Adapted from Martha Stewart

Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cups unsalted butter, softened
  • 2 cups brown sugar
  • 1 teaspoon salt
  • 1/4 cup water
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semisweet and/or milk chocolate chips
Directions
  1. Preheat oven to 350 and line a cookie sheet with parchment.
  2. In a small bowl, whisk together the flour and baking soda; set aside.
  3. In a large bowl, combine the butter and sugar beating on medium speed until light and fluffy.
  4. Reduce speed to low and add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute.
  5. Add the flour mixture and mix until just combined, then stir in the chocolate chips.
  6. Use a small cookie scoop and place balls of dough about 2 inches apart on the cookie sheet.
  7. Bake until cookies are golden brown about 8-10 minutes.
  8. Remove from oven, and let cool on baking sheet 1 to 2 minutes then transfer to a wire rack, and let cool completely.


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