Skip to main content

Featured

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...
Post a Comment
Read More...

Almond Coconut Cookies

I made a Masurka cake for Easter that only used the yolks of the eggs, so I had to find a way to use up the whites. I wasn't in the mood for an omelette, but I'm always in the mood for some sugar.

These cookies were crispy, chewy and delicious! And really easy to make. I made the first few on a Silpat and they didn't want to come off easily. Parchment worked a little better.

They spread quite a bit, so leave at least 2" between them. You can see in my image below, that they were spreading quickly. I took the picture immediately after I put the tray in the oven. The next few batches I only baked 6 at a time.

Above: It's a little less runny after 10 minutes.



Almond Coconut Cookies
Makes 24-26 cookies

Ingredients
  • 1 1/2 cups ground almonds
  • 3/4 cup ground sweetened coconut
  • 3 egg whites, room temperature
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon rose water (optional but delicious)
Directions
  1. Place all ingredients in a bowl and beat with a wooden spoon for just about a minute until it comes together. Let the mixture rest for 10 minutes so it can thicken a bit. 
  2. In the meantime, preheat your oven to 350F and line a cookie sheet with parchment paper.
  3. Using a small cookie scoop, place mounds of dough at least 2" apart. Bake for about 8 minutes or until the edges start to turn golden.
  4. Let them cool almost completely before transferring to a wire rack, or they will fall apart as you try to lift them. I made them yesterday, stored them on a plate covered with plastic wrap and they're still crispy and chewy today.
Tip:
  • I just gave my almonds a buzz in the Vitamix (skin and all), then measure. I did the same for the sweetened shredded coconut. 

Email Post

Comments

Post a Comment

Popular Posts