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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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Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

If you're looking for something super fast to make for dessert, try this recipe! The texture of these is not as fluffy as if you were to just follow the recipe on the box. These are a little more dense and dough-nutty.

I divided the batter in half and made 2 flavours, but you could just do one or the other.
cake mix doughnut cupcakes with nutmeg or cardamom and rosewater from Jenny's Cookbook


Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater
Makes 18 muffins

Ingredients
  • 1 box vanilla cake mix 
  • 3 large eggs
  • 1/2 cup unflavoured oil
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 1 teaspoon nutmeg
  • 1/2 teaspoon (or more) ground cardamom 
  • 1 tablespoon rosewater
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla powder (or vanilla extract)
  • milk
Directions
  1. Preheat the oven to 350F and line 18 muffin cups with paper liners (I use ones made of parchment).
  2. In a large bowl combine cake mix, eggs, oil, sour cream and milk with a whisk until smooth.
  3. Place half of the batter into a second bowl.
  4. Stir the nutmeg into one bowl, and the cardamom and rosewater into the other.
  5. Divide the batter among the muffin cups.
  6. I added a pistachio to the cardamom rosewater cupcakes so we could identify them easily once removed from the muffin tray.
  7. Bake for 18-22 minutes or until a tester comes out clean.
  8. Mix the powdered sugar, vanilla and a tiny drizzle of milk together until smooth. Add more milk slowly if needed. It should be thinner than toothpaste but not runny.
  9. Spread or drizzle over the cupcakes while they are still warm.
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