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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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One Bowl Chocolate Cake

We're just in time for International Chocolate Day!

 I made this awhile ago and it was delicious! You can pair it with your favourite frosting. You could also make this in a bundt pan, and dust with confectioners’ sugar if you want to keep it simple. 


One Bowl Chocolate Cake
Adapted from AllRecipes.com
Makes 24 Servings

Ingredients
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 2 eggs
  • 1 cup milk
  • 1/2 cup avocado (or unflavoured) oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Directions
  1. Preheat oven to 350F. Grease and flour two nine inch round pans, or 1 bundt pan (if you don’t want 2 layers).
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and spices. 
  3. Add the eggs, milk, oil and vanilla and mix with an electric mixer for 2 minutes on medium speed.
  4. Add the boiling water last mixing just until incorporated. The batter will be thin. Divide the batter between the two pans.
  5. Bake for about 30 minutes or until a tester comes out clean. It’ll take about 45 for a bundt.
  6. Cool for 10 minutes then turn out onto a wire rack to cool completely before frosting.
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