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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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Raisin Tea Cakes

These cake-y little gems are the result of me trying to find a way to use up some egg whites that I had sitting in the fridge. I have a jar of saffron infused water in my fridge all the time, but if you don't just soak a pinch of crushed saffron threads in 2 teaspoons of hot water and let it cool down.




Raisin Tea Cakes
Makes 16 cookies

Ingredients
  • 1/4 cup unsalted butter, softened
  • 2 egg whites
  • 2 teaspoon saffron water
  • 1 teaspoon vanilla
  • 3/4 cup confectioners' sugar
  • 3/4 cup all purpose flour
  • 1/2 cup raisins
Directions
  1. Preheat the oven to 350F and line a baking sheet with parchment.
  2. Whip the butter until it turns lighter in colour.
  3. Beat in the eggs, saffron water and vanilla. 
  4. On low speed, add the sugar and flour until well combined, then stir in the raisins with a spatula.
  5. Use a medium cookie scoop or a teaspoon to drop batter onto the prepared pan about 2" apart.
  6. Bake for 12 minutes or until the edges start to turn golden. The tops don't really change colour so just keep your eye on them. Press one with your finger and if it feels spongy they're done. 


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