Skip to main content

Featured

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...
Post a Comment
Read More...

Peanut Butter Chocolate Chip Cookies

We absolutely love this cookie recipe and have made it several times now. These cookies are soft on the inside and crisp on the outside. The recipe I posted for Peanut Butter Cookies with Chocolate Chips back in May is also very delicious, but I like the texture of these ones even more.

Above: I made these ones with a mini cookie scoop. Adjust baking time accordingly.





Peanut Butter Chocolate Chip Cookies
Original recipe by foodelicacy

Ingredients
  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 teaspoon vanilla 
  • 1/2 cup smooth peanut butter
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (you choose which kind)
Directions
  1. Pre-heat the oven to 375F and line a cookie sheet with parchment paper.
  2. Cream the butter and sugar together on medium speed in a large bowl until fluffy.
  3. Add the egg and beat on low speed until the mixture is smooth.
  4. Add the peanut butter and vanilla. Beat to combine well.
  5. Sift together the flour, baking soda and salt and add it to the wet mixture. Mix on low until it forms a dough.
  6. Stir the chocolate chips in by hand or on low speed. 
  7. The original recipe suggests chilling the dough for 30 minutes but I don't. 
  8. Use a medium cookie scoop to drop the dough on the prepared sheet about 1" apart.
  9. Bake for 10-12minutes, or until the cookies turn golden brown around the edges.
  10. Remove the sheet from the oven and gently press down on the cookies with a rubber spatula to flatten them.
  11. Allow the cookies to cool on the tray for a few minute and then transfer them to a wire rack once they are firm enough to move without breaking.
  12. Repeat for the rest of the dough.
  13. Store in an airtight container for up to a week or freeze for longer storage. 
Email Post

Comments

Post a Comment

Popular Posts