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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 you over-bake them. Allow to co
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Pavlina's Marble Cake with Blueberries and Chocolate Chips

There's nothing better than homemade cake, is there? Back in 2011 I posted a recipe for Pavlina's Christmas Cake. I eat that cake every year on December 25th for breakfast. Lina is our friend, next-door neighbour, and someone who has become part of our family. We celebrate all the holidays together. 

In early June, Lina and her boys showed up at our door with this beautiful marble cake to surprise one of my girls on her 10th birthday. She shared the recipe with us on her Facebook page (Lina's Decor). I quickly snapped a few photos before the cake was devoured by the kidlets.




Pavlina's Marble Cake with Blueberries and Chocolate Chips
Recipe by Lina's Decor
Makes 12-16 servings

Ingredients
  • 4 large eggs
  • 1 cup white sugar
  • 1 cup milk
  • 1 cup unflavoured oil
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8th teaspoon salt
  • 1/2 cup crushed walnuts
  • 1/3 cup chocolate chips
  • 1 cup fresh blueberries
  • 1/4 cup cocoa powder
Directions
  1. Preheat the oven to 375F. Grease and flour a bundt pan.
  2. Beat eggs and sugar together until combined.
  3. Whisk in the milk, oil and vanilla.
  4. In the same bowl, sift in the flour, baking powder, baking soda and salt. Stir just to combine.
  5. Fold in walnuts and chocolate chips.
  6. Pour 3/4 of the mixture into the prepared pan.
  7. Arrange the blueberries or any other fruit you may want to use on the top of the batter in the pan (don’t press them in).
  8. Mix 1/4 cup of cocoa powder with the remaining 1/4 of the batter. Swirl it slightly into the vanilla batter.
  9. Bake for around 30 minutes or until a tester comes out clean.
  10. Cool in the pan for another 30 minute before turning out onto a serving dish.
  11. Allow to cool before decorating. 
Tips:
  • To decorate, use a confectioners' sugar/milk glaze, melted chocolate, sifted powdered sugar or any other decor you like. Lina used sprinkles and candy balls to make her cake look pretty.
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