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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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Coffee Microwave Cakes with Chocolate Glaze

I just can't get over how amazing and moist these cakes are. Here's another cake straight from my microwave in just over a minute. This one is also egg free. Last time I made the Individual Microwave Lemon Cakes.

I used a small bowl this time instead of a ramekin. Just make sure whatever you use is microwave safe and that the batter doesn't fill it more than half way.

Some folks substitute apple sauce for some of the oil in these microwave cake recipes and apparently it works out pretty well. 




Coffee Microwave Cakes with Chocolate Glaze
Makes 1 cake (or 2 smaller ones)

Ingredients
For the Cake
  • 3 tablespoons all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unflavoured oil
  • 3 tablespoons 2% milk
  • 3/4 teaspoon instant coffee dissolved in 1/2 teaspoon warm water
  • 1 tablespoon chopped milk chocolate
For the Glaze
  • 2 tablespoons confectioners sugar
  • 1/2 teaspoon unsweetened cocoa powder
  • milk
Directions
  1. In a measuring cup, mix all the dry ingredients for the cake with a fork. Add the oil, milk and coffee water. Mix until well combined. Just a few seconds. Stir in the chocolate.
  2. Pour into your bowl or mug and microwave on high for 1 minute and 10 seconds. Test it with a toothpick to see if it comes out clean. If not, put it back in for another 10 seconds. Try not to overcook it. If you're making 2 cakes out of this, start with 45 seconds per cake.
  3. Mix the 2 tablespoons confectioners sugar with the cocoa powder then add a few drops of milk. add enough milk so the mixture is thin enough to drizzle over your cake. Drizzle away. Serve the cake warm.
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