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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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Banana Blueberry Muffins

Sometimes a girl just needs a nice muffin for breakfast or with her evening coffee. Don't you agree?

Here's another recipe calling out for your brown bananas that nobody wants to eat. 


 Banana Blueberry Muffins
Makes 12 muffins

 Ingredients
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts
Directions
  1. Preheat the oven to 375F and line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. In another bowl, combine  bananas, both sugars, egg, vanilla and butter. Stir the banana mixture into the flour mixture just until moistened. 
  3. Gently fold in the berries and nuts. Divide the batter among the prepared muffin cups. 
  4. Bake for 18 to 20 minutes, or until a tester comes out clean. Cool completely before storing in an airtight container.
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