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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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Soft Banana Bread Cookies w/ Walnuts

Banana consumption at my house is unpredictable. One week, I can't replenish them fast enough, and other weeks nobody eats them at all. I can't freeze them all or I'd have a freezer full of bananas. So here's yet another way to use up those brown bananas sitting on your counter.


These cookies actually remind me of muffin tops. You can add chocolate chips or other things in place of the nuts if your heart desires. 

soft banana bread cookies from Jenny's Cookbook

Soft Banana Bread Cookies w/ Walnuts

Makes about 24 cookies


Ingredients

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 3 medium ripe bananas, mashed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • pinch of salt
  • 1/2 cup walnuts, chopped 

Directions

  1. Preheat the oven to 375F and line some baking sheets with parchment. 
  2. Beat together the ingredients from butter through to vanilla until smooth. 
  3. Beat in everything else except the nuts until the lumps are gone. 
  4. Stir in the nuts. 
  5. Drop by the tablespoon onto prepared sheets 2” apart. Bake for 7-9 minutes just until the bottoms start to turn golden. 
  6. Rest on the tray for a few minutes before transferring to wire racks to cool completely. 
  7. Store in an airtight container for a few days. You may refrigerate or freeze these if you wish. 

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