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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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Peanut Butter, Banana & Oat Dog / Squirrel Treats

Tired of banana bread? Use your brown bananas to make dog treats. Squirrels also LOVE these, and humans can eat them too! If you’re making this recipe for humans, you may want to consider adding a little maple syrup or honey to the mix. 

Peanut Butter, Bananan and Oat Dog Treats from Jenny's Cookbook





Peanut Butter, Banana & Oat Dog / Squirrel Treats

Ingredients
  • 4 mashed ripe bananas
  • 1/3 cup of natural peanut butter (peanuts should be the only ingredient)
  • a sprinkle of turmeric powder (optional)
  • 1/3 cup coconut flour (optional)
  • rolled oats
 Directions
  1. Preheat your oven to 250F and line a baking sheet or two with parchment.
  2. Combine first 4 ingredients in a large bowl.
  3. Add oats until the mixture is firm enough to roll balls without sticking to your hands too much. Start with 1 cup and see how it is. 
  4. Use a mini cookie scoop or teaspoon to scoop the mixture and then roll into balls. Flatten slightly on a baking sheet. They don’t spread so you can place them close together. 
  5. You may also press the mixture onto the baking sheet and flatten it into a rectangle. The thinner it is, the faster it will cook. Use a pizza cutter to cut squares before baking. I prefer this method.
  6. Bake for 20-30 minutes until one side is lightly golden, then flip and continue to bake until the other side is golden. Mine took about an hour. If you went with the rectangle you can try to flip the whole thing at once and then break the squares apart for the second half of the baking. Or break and flip one by one. Either way, they need to be flipped. 
  7. Cool on cookie sheets completely and then transfer to a container. The treats will get soft if you place the lid on. I leave the lid off so they remain crunchier. 
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