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
Post a Comment
Read More...

Oatmeal Cranberry Date Muffins with Flax

Try replacing some of the white flour with whole wheat in some of your recipes. The whole wheat flour and oats in this recipe will keep you feeling fuller a little longer.


 Oatmeal Cranberry Date Muffins with Flax
Makes 12 muffins

Ingredients
For the Muffins
  • 2/3 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 3/4 cup rolled oats
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons flax seed
  • 1 cup fresh cranberries
  • 3/4 cup pitted and chopped dates
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup 2% milk
  • 1/4 cup avocado oil
For the Topping
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 1 tablespoon unsalted butter
Directions
  1. Preheat the oven to 400F and line 12 muffin cups with paper liners.
  2. Mix together both flours, oats, sugar, baking powder, salt and flax seeds. Mix in the cranberries and dates. 
  3. In a separate bowl, beat together the egg, milk, oil and vanilla.
  4. Pour the wet mixture into the dry and stir only until combined. It will be lumpy but don't worry about it.
  5. In another bowl, mix the streusel ingredients with your fingers until it's crumbly.
  6. Divide the batter among the muffin cups and top each one with some streusel topping.
  7. Bake for about 18 minutes or until a tester comes out clean.
Email Post

Comments

Post a Comment

Popular Posts