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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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Cinnamon Roll Cake

This cake is really yummy! It was like one giant doughnut. I bet if you add chopped apples it would resemble an apple fritter.

I didn’t mix the cinnamon swirl into the cake well enough and ended up with delicious gooey cinnamon pockets. I may or may not have made this a few times 2 or 3 times in one week.

cinnamon roll coffee cake from Jenny's Cookbook

Cinnamon Roll Cake
Makes 12 servings
Original recipe by The Country Cook

Ingredients
For the Cake
  • 3 cups all-purpose flour
  • 1 cup granulated sugar 
  • 4 teaspoons baking powder
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups milk
  • 1/2 cup  butter, melted 
For the Filling
  • 3/4 cup butter, softened
  • 1 cup packed brown sugar 
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon 
For the Glaze
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla 
Directions
  1. Preheat oven to 350F.
  2. Grease and line a 9 x 13 baking dish with butter and parchment.
  3. In a large bowl, beat together all cake ingredients except melted butter on medium speed.
  4. Slowly add the butter with the mixer running. Mix just until combined.
  5. Spread the batter evenly into the baking dish.
  6. In a small bowl, combine the filling ingredients until well combined.
  7. Drop the filling by the spoonful on top of the cake batter. Swirl the filling into the batter with a butter knife. 
  8. Bake for 35-40 minutes until a tester comes out clean.
  9. When the came comes out, whisk the glaze ingredients together and drizzle over the warm cake.
  10. Allow to cool before serving.
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