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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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Cream Cheese Frosting

I've been using this cream cheese frosting recipe on my bundt cakes and sheet cakes regularly. I especially love it on carrot cake and banana bread / cake or cupcakes. You could also use it to frost cinnamon rolls! 

This recipe is adapted from Baked by an Introvert. I cut the recipe in half and left out the orange zest. This is enough for a good layer of frosting on one bundt cake.

cream cheese frosting from Jenny's Cookbook

cream cheese frosting on a frosted carrot cake from Jenny's Cookbook
Above: Frosted Carrot Cake

cream cheese frosting on a frosted banana cake from Jenny's Cookbook
Above: Frosted Banana Cake

Cream Cheese Frosting

Ingredients
  • 1/2 cup salted butter, softened
  • 1 8oz package cream cheese, softened (full fat - brick form)
  • 2 cups confectioners’ sugar
  • 1/2 tablespoon meringue powder
  • 1 teaspoon vanilla extract
  • pinch of salt
Directions
  1. Whip the butter and cream cheese with an electric mixer on medium speed until well combined.  Use a large bowl so the sugar doesn't fly everywhere when you add it.
  2. Add sugar, meringue powder, vanilla, and salt. Beat on low to combine (so you don't make a mess), then on high until the frosting is fluffy. 
  3. This can be used immediately on cooled cakes, cupcakes, bars, squares, or warm cinnamon rolls. Store any leftovers in the fridge.
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