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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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Cranberry Orange Bubble Bread

The scent of fresh bread lingered for hours after I made this delicious recipe! 'Tis the season to eat cranberries, right?! Serve it warm with butter, jam or honey. Yum!

 This was originally a bread machine recipe, but I don't have one so I made it the old fashioned way. For bread machine instructions, please visit That's My Home.


Cranberry Orange Bubble Bread
Adapted from That's My Home
Makes 16 pieces

 Ingredients
  • 3 cups flour
  • 2 teaspoons dry yeast
  • 1 tablespoon sugar
  • 2 teaspoon grated orange zest
  • 1 teaspoon salt
  • 1 cup milk, room temperature
  • 1 egg
  • 1 tablespoon unsalted butter, softened
  • 3/4 cup dried cranberries
Directions
  1. In a measuring cup, measure the milk and microwave for about 40 seconds. You want it warm but not hot. Add to it the yeast and sugar. Stir then let sit for about 10 minutes until frothy. 
  2. In the meantime, combine flour, grated orange zest, salt, egg, butter and cranberries with your hands until crumbly.
  3. Make a well in the middle and pour in the yeast mixture. Stir with your fingers until a ball is formed. Turn out onto a floured surface and knead for about 2 minutes. Add flour as needed. 
  4. Place in an oiled bowl and cover with plastic. Let rise about 1 hour. It should be doubled in size.
  5. Roll into a log then cut in half. Cut the halves in half and so on until you get 16 equal pieces. Roll each piece into a ball then place them into a 9" lightly oiled spring-form cake pan. Cover and rise for about 30 minutes.
  6. Preheat the oven to 375F and bake for 20 minutes. Remove the spring-form immediately, then let cool slightly before eating.
  7. Imagine what you can do with this fluffy dough? How about cinnamon and raisins? Or maybe just add some grated cheddar and herbs? yum!
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