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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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Ham and Cheddar Frolls

I had another go at the Frolls recipe. This time I went savoury with cheddar and ham. They are so good!


Ham & Cheddar Frolls
Makes 6 frolls

 Ingredients
  • 3 eggs, separated
  • 3 oz cream cheese
  • 1 teaspoon butter, melted and cooled
  • 1/2 packet Splenda
  • salt and pepper
  • 2 slices cooked ham, diced
  • 1/3 cup grated sharp cheddar
  • 1/4 teaspoon cream of tartar
Directions
  1. Separate the eggs into 2 separate bowls. Make sure the bowl with the whites is either metal, glass or ceramic and free of any oils. Let both sit for about 20 minutes to come to room temperature.
  2. To the yolks, add cream cheese, butter, Splenda, salt and pepper. Beat with a fork and set aside.
  3. With an electric mixer, whip the egg whites with cream of tartar for several minutes until stiff meringue peaks form. This will take awhile, don't give up, just keep beating.
  4. With the same mixer, give the egg yolk mixture another beat until very well combined. Don't worry about cream cheese lumps. Stir in the ham and cheese.
  5. Put one spatula full of beaten egg whites into yolks and gently fold until combined. Add yolk mixture to whites and fold gently with a spatula just until combined. Don't over mix or you'll deflate the whites.
  6. Place 6 dollops of the mix onto a parchment lined baking sheet about 2 inches apart. Bake for 30 minutes. They should still be a bit soft. Cool completely on a wire rack.
Tip: I stored this batch in the fridge because of the ham and cheese. I didn't feel right about leaving it on the counter. I'll check in the morning to see how they kept. I'm looking forward to a nice breakfast of coffee and frolls.

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