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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 Swirl Doughnut Bread

This recipe is a keeper! This cake is so DELICIOUS you'll want to make it over and over again! The sweet taste of cinnamon and nutmeg gives you a cozy feeling inside.

Cinnamon Swirl Doughnut Bread
Adapted from Lauren's Latest
Makes 1 Loaf

Ingredients
For the Cake
  • 1/4 cup unflavoured oil
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon molasses
For the Coating
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
Directions
  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment and a little oil. In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth.
  3. Stir in the dry ingredients and buttermilk until the mixture turns into a smooth batter.
  4. Remove 1/2 cup batter and place into a separate bowl. Add cinnamon and molasses to the 1/2 cup of batter. Pour half of the remaining batter into the loaf pan. Add half of the cinnamon batter in small dollops on top of the batter. Pour remaining plain batter over the top followed by more dollops of the cinnamon batter.
  5. Swirl the batters together with a butter knife or skewer.
  6. Bake 45-50 minutes or until tester comes out with a few crumbs. Prepare the coating while the loaf is baking.
  7. Pour melted butter into a large shallow dish.
  8. Combine sugar, brown sugar and cinnamon in another large shallow dish. Once the cake comes out of the oven, allow it to cool for 10 minutes.
  9. run a knife along the edges to loosen the loaf and remove it from the pan. It will be warm.
  10. Gently roll the loaf into melted butter until fully coated. Spoon remaining melted butter over any areas that seem crisp. Transfer the buttered loaf to the cinnamon-sugar mixture and press into the sides and top to coat. Serve with your favourite hot beverage.


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