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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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Apple Pancakes

Here's still one more way to use up those fabulous apples of the season. Use a cooking apple for this (I used McIntosh) because they won't have long to cook.

 I took my favourite pancake recipe, added a bit of maple extract and dipped the apple slices in it. You can dip about 3 apples. I didn't count how many pancakes I got out of it, but the 4 of us ate and we could easily feed another 3 or 4 people. Serve them with some fresh fruit if you like.

 Whenever my mom used to make apple pancakes, we'd always just sprinkle them with sugar and eat them like that, but my kids like syrup of course. Also, I leave the skin on the apples, and use a mandolin to slice them because it's faster. Watch your fingers.





Apple Pancakes
Adapted from Allrecipes.com
Serves 6-8 people

 Ingredients
  • 1 3/4 cups 2% milk
  • 1/4 cup white vinegar
  • 1 tablespoon vanilla
  • 1 teaspoon maple extract
  • 2 cups all purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 3 cooking apples, sliced to about 1/8" (use a mandolin)
Directions
  1. In a measuring cup, measure out the milk and add the vinegar. Let it sit for 5 minutes. Don't be alarmed by the vinegar (you won't taste it) or the curdled look. You could replace this mixture with 2 cups of buttermilk if you want to.
  2. Mix the dry ingredients with a whisk. Make a well in the centre and add the milk mixture. Add the eggs and butter then whisk until well combined.
  3. Heat a nonstick pan over medium heat. Brush on some butter. Dip the apple slices one at a time into the batter until they're well coated.
  4. Drop a few pancakes into the pan (don't overcrowd it or you won't be able to flip them easily). Cook for a few minutes until bubbles appear on the surface and it starts to look like it's getting dry, flip and continue to cook for another minute or two until the second side is golden. Repeat with the remaining apple slices.
  5. Place the cooked pancakes onto an oven proof plate and keep them in the oven on very low heat until they're all cooked and ready to serve.
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