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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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Individual Microwave Lemon Cakes

I can't believe this came out of my microwave. I've made the chocolate mug cake recipe that's all over the Internet and it comes out pretty chewy, so I thought for sure any microwave cake would come out the same way. I guess I was wrong! This one reminds me of a cross between a cupcake and a pancake. I added a lemon glaze which kept it moist. And, I didn't use any eggs.





Ingredients
For the Cakes
  • 3 tablespoons all purpose flour
  • 3 tablespoons confectioners sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3 tablespoons unflavoured oil
  • 3 tablespoons milk
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon lemon zest
  • splash of vanilla
For the Glaze
  • 2 tablespoons confectioners sugar
  • lemon juice
Directions
  1. Mix the dry ingredients in a measuring cup with a fork. Add everything else except the glaze ingredients and divide the batter between 2 ramekins (or cups). It should come about half way up.
  2. Microwave on high for 45 seconds, then use a toothpick to test it just like you would a regular cake. If it's not ready, put it in for another 15 seconds. It shouldn't take longer than that. That is probably even too long. Of course if you're like me, you'll end up eating both cakes, so you could always just pour the batter into one larger  ramekin and cook it for a bit longer. You can either leave it in the ramekin or run your knife along the edges and it should drop right out onto a plate.
  3. To make the glaze, mix 2 tablespoons confectioners sugar with enough lemon juice to make it thick but runny. Spread it over your warm cakes. Serve warm.
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Comments

  1. Lisa @ Snappy GourmetApril 10, 2012 at 7:53 PM

    I love individual desserts! Very cute!

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  2. AnonymousJuly 14, 2012 at 7:05 PM

    I read this recipe 3 times before I tried to make it because the 3 tablespoons of oil compared to 3 tablespoons of flour seemed wrong, but I made it according to the recipe. It was not good..it was very oily...My husband's comment "gagish"....

    ReplyDelete
    Replies
    1. JenniferJuly 14, 2012 at 7:23 PM

      I'm sorry it didn't work out for you.

      Delete
    2. GenieJanuary 6, 2013 at 9:25 PM

      I try to do lower fat if possible, so I subbed two tbsp unsweetened applesauce for two tbsp of the oil. I thought the oil was a lot too. I did have to cook it a little longer, about 1 min, 20 sec total, but it was really good! Thanks for a nice alternative to all the chocolate recipes out there. :)

      Delete
    3. JenniferJanuary 6, 2013 at 10:46 PM

      That's a great idea! I'm trying to lose weight now so I may have to give apple sauce a try!

      Delete
  3. UnknownApril 1, 2013 at 5:43 PM

    so I subbed two tbsp unsweetened applesauce for two tbsp of the oil. I thought the oil was a lot too. I did have to cook it a little longer, about 1 min, 20 sec total, but it was really good.
    Breville Smart Oven

    ReplyDelete

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