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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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Peppermint Christmas Cake

I believe I got this recipe from the Betty Crocker website. If you put the icing on BEFORE you put the cake on the serving dish, it won't look so sloppy. Learn from my mistakes.



Peppermint Christmas Cake
Makes 12-16 servings
Ingredients
  • 1 box of white cake mix
  • 1/2 teaspoon red food colour
  • 1/2 teaspoon peppermint extract
  • 1 cup powdered sugar
  • 1 tablespoon milk or water
  • 1/2 teaspoon vanilla
  • food colouring (if desired)
  • crushed candy canes for decoration
Directions
  1. Preheat the oven to 325F. Grease and flour a cake pan (I used a bunt).
  2. Prepare the cake batter as directed on the box. Pour about 2 cups of the batter into the pan.
  3. Take 3/4 cup of the batter and transfer to a small bowl. Stir in red food colouring and peppermint extract. You can repeat with green if you like. Carefully pour the pink batter over the white batter in the pan. Carefully pour remaining white batter over pink batter.
  4. Check the box for baking times (about 30-40 minutes) or until a toothpick comes out clean.
  5. Cool the cake in the pan for 10 minutes then turn out onto a wire rack and allow to cool completely.
  6. Mix powdered sugar, milk and vanilla. If it's too thick, add a little more milk. Add food colouring if you like. Spread the icing over the cake and sprinkle the top with crushed candy canes.
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