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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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Easy Tiramisu Trifle (no cooking)

Everybody loves my tiramisu. I use cream cheese instead of mascarpone because I prefer the flavour, but the choice is yours.


There are 2 types of lady fingers available in stores near me. The first one is Giant Lady Fingers which are more cakey and I prefer them because they don't absorb liquid as easily which means they don't make your final dessert too soggy.

And these ones which you really have to be quick to dip because they are like little sponges. If they absorb too much liquid the texture of your trifle will be terrible. You can use them, just be very careful with your dipping.

Easy Tiramisu Trifle (no cooking)

Ingredients
  • 36 ladyfinger cookies (about 1 1/2 packages)
  • 1 1/2 cups warm water
  • 3 tablespoons instant coffee
  • 2 8oz packages of cream cheese, softened
  • 2 cups whipping cream (I just used the whole 500ml carton)
  • 1 cup confectioners sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons white rum
  • 1 cup frozen raspberries, defrosted and drained
  • 1 cup fresh strawberries, chopped
  • cocoa powder
Directions
  1. Mix coffee with warm water and set aside.
  2. In a large bowl, beat cream cheese and sugar on low speed then once combined turn to high for 2 minutes until cheese is smooth. Reduce speed to low and add whipping cream vanilla, rum and 3 tablespoons of the coffee liquid. Once combined turn speed to high and whip until light and fluffy. It seems very liquidy at first, but trust me, it will firm up after a few minutes. Keep whipping.
  3. One at a time, dip cookies into the coffee liquid for only 2 or 3 seconds per side. Make a layer of dipped cookies in the bottom of your bowl and around the sides if you want. Add a layer of cream, then berries. Repeat layers making sure the last layer is cream. Dust with cocoa powder and chill for several hours before serving. I like to make it the night before and let it sit for at least 12 -24 hours, that way the cookies will be nice and soft. Serve cold.
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