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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

Southern Peach Cobbler

I absolutely love this Peach Cobbler recipe. The topping is SO good that I like to make double (but I only gave you the recipe for a regular batch of topping)! Double up if you want to!


Southern Peach Cobbler
Adapted from All Recipes

Ingredients
For the Fruit Mixture
  • 8 fresh peaches
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
For the Topping
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
Directions
  1. Preheat the oven to 425F.
  2. Bring a pot of water to a boil. Slice an X into the bottom of the peaches (not too deep, just a little cut) and place them into the boiling water just for a few minutes. Remove them and let them cool enough so you can handle them. The skin should peel right off. Cut them in half and remove the pit, then slice them.
  3. In a large bowl, combine the peaches with all of the other fruit mixture ingredients and toss to coat the peaches evenly. Pour the mixture into a (2 quart) glass baking dish. Bake for 10 minutes.
  4. Meanwhile, in a small bowl, combine the 3 tablespoons of white sugar with 1 teaspoon cinnamon. Set aside.
  5. In a larger bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Cut the cold butter into the flour mixture with your fingers or a pastry cutter until crumbly. Stir in the water until just combined.
  6. Remove the peaches from oven, and drop spoonfuls of topping over them. Sprinkle with the sugar and cinnamon mixture and place back in the oven for about 30 minutes, or until bubbly and the topping is golden.


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