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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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German Apple Cake

I love this cake, and since it’s apple season, it’s time to share the recipe!

I use half oil and half sour cream. The original recipe calls for 1 cup of oil but it’s still very moist with sour cream.


German Apple Cake
Makes 16 slices
Adapted from Allrecipes.com

Ingredients
  • 2 large eggs
  • ½ cup avocado (or unflavoured) oil
  • ½ cup sour cream
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 medium apples, peeled, cored and diced
  • confectioners’ sugar
Directions
  1. Preheat oven to 350F and grease and flour a bundt pan (or a 9x13 square).
  2. Beat the eggs, oil and sour cream on medium speed with mixer until creamy. Beat in sugars and vanilla until well combined.
  3. Combine all the dry ingredients with a whisk, then, slowly add to egg mixture with a wooden spoon. The batter will be thick.
  4. Fold in apples by hand, then, spread the batter into the prepared pan.
  5. Bake for 45 minutes or until a tester comes out clean. Cool completely before dusting with confectioners’ sugar and serving.

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