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...

Focaccia

The recipe is really easy!

I've seen some people bake their focaccia in a pie plate or cake pan but if you're not too picky about the shape, just roll it out on a cookie sheet. 

This focaccia is great for dipping!

Below: Here's one I made using yeast that had an expiry date of 2014 - it worked, sort of.


Focaccia

Ingredients
  • 3 1/2 cups all-purpose flour, divided
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 cup water
  • 2 tablespoons oil of choice
  • 1 egg
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary, crushed
Directions
  1. Combine 1 cup flour, sugar, salt, and yeast. Mix well.
  2. Heat water and oil just until warm (not hot). Add to yeast mixture along with the egg.
  3. Blend with an electric mixer on low speed until combined. Beat for 2 more minutes adding an additional 1 3/4 cup flour, until dough pulls away from sides of the bowl.
  4. Knead in 3/4 cup more flour on floured surface.
  5. Place dough on a greased baking sheet and cover with a bowl allowing it to rest for 5 minutes. Roll out to a 12 inch circle and brush with a little oil. As you can see from the images above, you can go thin or thick, you may just need to adjust the cooking time by a few minutes. 
  6. Cover with plastic wrap so the dough doesn't form a skin, and a cloth towel. Place in a warm place for 30 minutes.
  7. Uncover dough and make indentations with the handle of a wooden spoon.
  8. Brush with olive oil and sprinkle with crushed rosemary. Add other toppings as desired.
  9. Bake at 400F for 20-30 minutes, just until golden.
  10. Transfer to a wire rack to cool. 
  11. Topping suggestions: course salt, olives, sun-dried tomatoes, roasted red peppers, parmesan cheese, roasted garlic, thinly sliced red onions.

 Looking for a dip? Try one of these recipes!
Guacamole
Sundried Tomato Cream Cheese

Make focaccia without the rosemary and serve with Jam.
Email Post

Comments

Post a Comment

Popular Posts