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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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Small Batch Mint Chocolate Cookies

Small batch baking is a wonderful thing. Make only what you need so you're not tempted to eat too much. For some reason I didn't have semi sweet chocolate chips! I had to use what I did have, which turned out to be mint chocolate chips. If you don't like mint chocolate, feel free to use semi sweet.





Small Batch Mint Chocolate Cookies
Adapted from Food Blogga
Makes 12 small cookies

Ingredients
  • 2oz mint chocolate chips
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon beaten egg
  • 1/4 cup all purpose flour
  • 1/4 teaspoon baking soda
  • pinch of salt
Directions
  1. Preheat the oven to 350F and line a baking sheet with a silicone pad, or parchment paper.
  2. Place the chocolate chips and butter in a bowl and microwave for about a minute or until melted. Stir until well combined.
  3. Stir in the brown sugar, vanilla and egg until well mixed.
  4. Sift in the flour, baking soda and salt. Stir again until well combined.
  5. Using a small cookie scoop, place the cookies on the cookie sheet. Bake for about 6 minutes. The cookies will puff up a bit and spread out.
  6. Remove from the oven and rest on the sheet for a few minutes. If you try to move them right away, they'll fall apart. Transfer to a wire wrack to cool completely.

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