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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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Caramel Apple Bundt Cake

Apple season is upon us and I can't think of a better way to celebrate than with apple cake!





Caramel Apple Bundt Cake
Original recipe by Cooking with Ruthie
Makes 12-16 servings

Ingredients
For the Cake
  • 3 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups unflavoured oil
  • 3 large eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups (approx. 3 large) peeled & chopped Granny Smith apples
  • 1 cup chopped walnuts, plus more for garnish if desired
For the Frosting
  • 1/2 cup light brown sugar, packed
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup sifted confectioners' sugar
Directions
  1. Preheat oven to 325F. Grease and flour a bundt pan.
  2. To make the cake; combine flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  3. Place the sugar, brown sugar, and oil in the bowl and beat on medium speed until the mixture becomes fluffy.
  4. Beat in the eggs, one at a time.
  5. Add the vanilla.
  6. Stir in the flour mixture just until combined.
  7. Fold in the apples and nuts, then transfer the batter to the prepared pan. The batter will be quite thick so spread it around evenly with the back of a spoon.
  8. Bake on the middle rack for about 1 hour and 15 minutes, or until a tester comes out clean.
  9. Allow the cake to cool for at least 30 minutes before turning out onto a serving dish.
  10. To make the frosting; place the brown sugar, butter, and milk in a pot and bring to a simmer over medium heat. Remove from heat and stir in the vanilla.
  11. Allow the mixture to cool and then stir in the confectioners' sugar until you reach a consistency that you can spoon over the cake. Add a bit more milk if you want a thinner frosting.
  12. Spoon the frosting over the cake and allow to run down the sides. Sprinkle with chopped nuts.
Tips:
  • I froze half of this cake. Slice it and then wrap it up or keep it in an airtight container. Thaw for 20 minutes before consuming.

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