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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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Baked Apple Empanadas

I absolutely love these portable apple hand-pies. I love empanadas in general. Imagine the possibilities - you could put so many different fillings into these. 


Baked Apple Empanadas
Makes 16 servings

Ingredients
For the Crust
  • 1 cup all purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup cold butter, cut into chunks
  • 1/8 cup ice water
  • 1/2 teaspoon vanilla
For the Filling
  • 3 cooking apples peeled, cored and diced
  • 2 tablespoons butter
  • 1 teaspoon flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon cinnamon
Directions
  1. For crust; Mix flour, salt and sugar in a bowl. Cut in butter with 2 knives (I just use my hands) until crumbly.
  2. Mix vanilla with ice water and add to the bowl. Work the mixture into a ball. It should come together perfectly but you can add a touch more flour or water as needed.
  3. Roll the dough into a log. Cut in half. Cut the halves in half and keep cuttinng until you get 16 equal pieces. Roll into balls and refrigerate for about 30 minutes.
  4. For filling; In a nonstick pot on medium heat, melt butter and flour until bubbly. Add sugars, spices and water and cook until thickened. Stir in apples and let cook until apples become tender. Set aside to cool.
  5. Mix 3 tablespoons sugar with cinnamon and set aside.
  6. Preheat the oven to 425F.
  7. Between 2 pieces wax paper, roll the dough balls into 3-4" rounds.
  8. Divide apple mixture among the rounds (about 1 tablespoon each). With your finger dab a little cold water around half the edge of each round and fold them over. The water is like a glue. Use a fork to push the edges together.
  9. Dip them in the cinnamon sugar on both sides then place on a parchment lined baking sheet.
  10. Bake for about 20 minutes or until golden. They're better at room temperature than they are warm (in my opinion).
Tips:
  • You could likely use a store-bought puffed pastry for this. Yum!

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