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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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Cheddar Buttermilk Biscuits (from scratch)

I made Cheddar Buttermilk Biscuits for Christmas, and I forgot to add the Cheddar!

 I was in a rush to get the dough together. Oops! I couldn't believe it! I'll include the cheddar in the recipe, but if you leave it out you'll still end up with some very nice buttermilk biscuits! 

Cheddar Buttermilk Biscuits (from scratch)
Adapted from Food & Family
Makes 12 biscuits

 Ingredients
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/3 cup cold butter, cut into chunks
  • 1 heaping cup grated cheddar
  • 1/2 – 2/3 cups buttermilk
  • 2 tablespoon avocado oil
  • 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, finely chopped (or 1/2 teaspoon dried)
Directions
  1. Preheat the oven to 400F and line a baking sheet with parchment or a silicone liner.
  2. In a large bowl, whisk together the flour, baking powder, salt and garlic powder. Then, using a pastry cutter, cut the butter into the flour mixture until it gets crumbly.
  3. Stir in the cheese. Measure the buttermilk (start with 1/2 cup) and then stir the oil into it. Pour the wet mixture into the crumbly flour mixture and stir until it comes together. It shouldn't be sticky but it should hold together and you should be able to scoop it. You can add more buttermilk if it seems too dry.
  4. Drop 12 equal portions of the batter onto the prepared baking sheet and bake for about 15 minutes or until they turn golden.
  5. While the biscuits are baking, mix the garlic powder and parsley into the melted butter.
  6. Once the biscuits come out of the oven, brush them immediately with the melted butter. Serve warm.
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