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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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Blueberry Cobbler

It's almost like the peach cobbler, only with blueberries instead. Don't forget to put some foil or a tray under it. This WILL bubble over and make a big mess.


Blueberry Cobbler

Ingredients
For the Fruit Mixture
  • 5 1/2 cups fresh blueberries
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons cornstarch
For the Topping
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 9 tablespoons butter
  • 1/4 cup + 2 tablespoons boiling water
  • 2 tablespoons white sugar
Directions
  1. Preheat oven to 425F
  2. Rinse the blueberries and spread them on a towel to remove some of the water. Remove any stems that you see.
  3. In a large bowl,;combine blueberries, 1/2 cup white sugar, 1/4 cup brown sugar and cornstarch. Toss to coat evenly, and pour into a 9 x 11 glass baking dish.
  4. Bake for 10 minutes. 
  5. While the berries are baking, combine flour, 1/2 cup white sugar, 1/4 cup brown sugar, baking powder and cinnamon in a large bowl. Use your fingers or a pastry cutter to mix the butter into the flour mixture until it's crumbly.
  6. Stir in the water just until combined. 
  7. Remove the blueberries from oven, and drop spoonfuls of topping over them (I spread it out with a spoon). Sprinkle your cobbler with 2 tablespoons of sugar and return to the oven. Bake about 30 minutes until the topping is golden.
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