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 you over-bake them. Allow to co
Post a Comment
Read More...

Cherry Chia Jam

During the summer, I had a bag of cherries that I had to use up before they went bad. I ended up making cherry chia seed jam. Yum Yum.


Cherry Chia Jam

 Ingredients
  • 2 cups pitted, fresh, sweet cherries (you could probably use frozen). Berries and peaches (without skin) also work.
  • maple syrup to taste
  • 2 tablespoons water
  • 1/4 teaspoon vanilla
  • 1 tablespoon fresh lime juice (or lemon)
  • 2 tablespoons chia seeds
Directions
  1. Combine cherries, syrup and water in a medium pot. Start with 1 teaspoon of syrup and taste it. Add more later if needed. You could also try honey for a different flavour.
  2. Simmer over medium heat until the cherries start to break down and the juices thicken a bit. Press some of the cherries with a fork. Don't let it get too thick as the chia will need some juice to soak up.
  3. Stir in vanilla, lime juice and chia seeds.
  4. Allow to cool before storing in a glass jar in the fridge. You'll want to wait several hours before serving so the seeds can work their magic.
  5. This jam should be good for a week in the fridge.
Email Post

Comments

Post a Comment

Popular Posts