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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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Chocolate Rum Truffles

Last year I tried a new recipe for truffles and it was a huge success. I decided to make them again this year because the little balls are a nice addition to my cookie platters (they also taste divine).

 I recommend using only chocolate sprinkles for these. I have tried using other colours but the chocolate gets all over them and it’s really not a good look.    
chocolate rum truffle balls

chocolate rum truffle balls
Above: Here's our batch of truffles rum balls from Christmas 2022.

Chocolate Rum Truffles
Adapted from Baker by Nature 
Makes about 30 truffles

 Ingredients
  • 2 + 2/3 cups semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 teaspoons instant coffee
  • 6 tablespoons butter, softened
  • 1 tablespoon white rum
  • Chocolate sprinkles 
Directions
  1. Place the chocolate chips in a heatproof bowl. 
  2. In a small pot, heat the cream until it starts to steam. Stir in the coffee until it’s completely dissolved. 
  3. Pour the hot cream over the chocolate and allow to sit for a minute or two.  Give it a stir. 
  4. Add the butter and rum to the bowl and stir again until well combined. Taste it and add more rum if you wish. We like ours rummy. 
  5. Cover and refrigerate for a few hours until it’s firm  enough to scoop and roll. 
  6. Use a small cookie scoop to scoop out the mixture and then roll the ball between your hands. Coat the ball in chocolate sprinkles and place into a mini muffin liner. Once all the mixture is used up, refrigerate to firm up.
  7. Keep them in the fridge until you’re ready to serve them so they don’t become too soft. Definitely do not store them in a warm place. 
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