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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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Flaky Sesame Rolls

I'm not sure I'd consider these flaky, they were more like regular bread rolls, but still very tasty. I will try again with more butter between the layers next time!




Flaky Sesame Rolls
Original recipe by Ninik Becker
Makes 16 rolls

Ingredients
  • 3 cups all purpose flour
  • 1 1/2 teaspoons fast acting (instant) yeast
  • 2 tablespoons white sugar
  • 4 tablespoons unsalted butter, melted
  • 1 cup warm milk
  • 1 teaspoon salt
  • sesame seeds for layering/coating
  • butter for between layers
  • 1 egg yolk
  • 2 tablespoons water
Directions
  1. Combine flour, yeast, sugar, butter, milk and salt in a bowl (or stand mixer) until a ball of dough forms. It will be slightly sticky. turn out onto a floured surface and knead for 5 minutes (or allow the mixer to knead).
  2. Turn out onto a board and cut into 4 equal parts. 
  3. Roll each part into a circle as flat as you can. You want to see through it. If it's giving you a hard time, let the dough relax for a few minutes and then continue. 
  4. Place one sheet of dough on your work surface and brush melted butter all over. Sprinkle with sesame seeds. Place another sheet of dough on top of the first and repeat the butter/sesame step. Repeat with the third layer. Place the fourth layer on top and brush with butter (no seeds yet).
  5. Use a pizza cutter to cut 16 rectangles from the circle. 
  6. Start rolling the triangles from the fat end to the tip (like a croissant).
  7. Roll the crescents in sesame seeds (no need to pre-toast as they will toast during baking), and set on a parchment lined baking sheet at least 1" apart.
  8. Cover and set in a warm place to rise for 1-2 hours.
  9. Preheat the oven to 350F.
  10. Combine egg yolk and water and brush over the risen rolls.
  11. Bake for 15-20 minutes or until golden.
Tips:
  • To add a bit more colour I added some nigella seeds to the top. You can also use poppy seeds, black sesame or caraway.
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