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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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Lemon Cranberry Muffins

Here's a surprisingly great recipe for lemon cranberry muffins.

For a while there I had a really hard time finding cranberries in the stores. When I did finally find them in the frozen section, I grabbed 3 bags. Don't worry - I left some for others. 

The batter was very thick so I wasn't sure this recipe would even turn out, but it did! Enjoy!






Lemon Cranberry Muffins
Makes 20 muffins

For the Muffins
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup sour cream (full fat)
  • 2 large eggs
  • 2 cups cranberries (I used frozen)
  • sugar for the top
For the Glaze
  • 1 cup confectioners' sugar
  • 3 tablespoons milk
Directions
  1. Preheat your oven to 400F and line some muffin trays with paper liners.
  2. To make the muffins; combine flour, salt, baking powder, baking soda and set aside.
  3. In a large bowl, beat the sugar, butter and vanilla on medium speed until fluffy.
  4. Add lemon zest, lemon juice, sour cream and eggs and continue to beat until combined. 
  5. Fold the dry ingredients in on low speed or by hand just until combined, then add the cranberries.
  6. Divide the batter among the prepared muffing cups. Because this batter is very thick, you may need to use 2 spoons to push the batter into the muffin cups.
  7. Bake for 18-22 minutes or until a tester comes out clean.
  8. To make the glaze; combine confectioners' sugar with milk until there are no lumps. You can substitute some of the milk with fresh lemon juice if you prefer. Drizzle over the muffins while they are still warm.
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