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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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Peanut Butter Cookies (Small Batch)

These peanut butter cookies are cakey in texture and not overly sweet. If you want sweeter cookies, feel free to add another 1/8 cup of sugar. 




Peanut Butter Cookies (Small Batch)
 Makes 10-12 little cookies

Ingredients
  • 1/8 cup creamy peanut butter
  • 1/8 cup granulated sugar plus 1 teaspoon
  • 1/8 cup unsalted butter, softened
  • 1 egg white (or 1/8 cup liquid egg whites)
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all purpose flour
  • 1/8 teaspoon baking soda
Directions
  1. Preheat the oven to 375F and line a baking sheet with parchment or a nonstick pad.
  2. In a bowl, cream together peanut butter, 1/8 cup sugar and butter until smooth. About 30 seconds will do. I used a wooden spoon.
  3. Add the egg white and vanilla and beat another 30 seconds until smooth.
  4. Sift in the flour and baking soda and combine with a rubber spatula, scraping the sides of the bowl.
  5. Use a small cookie scoop and place the balls of batter about 1" apart on the lined cookie sheet. 
  6. Press a fork into the remaining teaspoon of sugar, and use the fork to flatten the cookies a little.
  7. Bake for 7 minutes. Remove from the oven and cool completely on a wire rack.
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