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 you over-bake them. Allow to co

Iced Vanilla Coffee Milk

This recipe is adapted from The South Beach Diet's Taste of Summer cookbook. Adjust the sugar/Splenda to your taste.


Iced Vanilla Coffee Milk
Makes 1 serving

Ingredients
  • 1 tablespoon boiling water
  • 1 heaping teaspoon instant coffee
  • 1-2 teaspoons sugar or sweetener
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1/3 cup 1% milk (dairy-free milk for vegan)
  • ice cubes
  • 1-2 tablespoons whipped topping (or whipped coconut milk for vegan)
  • ground cinnamon and cinnamon stick (optional)
Directions
  1. In a measuring cup, mix water, coffee and sugar to dissolve. Stir in cold water and vanilla. Stir in milk. Pour into a large glass over ice cubes.
  2. Garnish with Cool Whip, cinnamon (I forgot) and a cinnamon stick.

Comments

Popular Posts