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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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Blueberry Almond Bundt Cake

I love bundt cakes. For some reason I just really enjoy using my bundt pan over any other cake pan. I still have some blueberries in the freezer from a few weeks ago and we're going to visit my mother-in-law tomorrow, so I wanted to bring something.

You can purchase ground almonds but I just threw some whole ones (with skin) into my magic bullet and made my own.

I used apple sauce to cut back on the fat but I assure you, this cake tastes just as delicious as it would if you used butter!





Blueberry Almond Bundt Cake
Makes 12 servings

Ingredients
For the Cake
  • 1 1/2 cups all purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 3/4 cup apple sauce
  • 3 large eggs
  • 2/3 cup ground almonds
  • 1 cup frozen blueberries
For the Glaze 
  1. 1 cup confectioners' sugar
  2. 1/2 teaspoon almond extract
  3. milk
Directions
  1. Preheat the oven to 325F. Grease and flour your bundt pan.
  2. Combine flour, baking powder and sugar in a bowl with a whisk.
  3. Combine almond extract, apple sauce and eggs in a bowl then stir into your dry mixture with a rubber spatula. Stir in the almonds followed by the blueberries.
  4. Pour into the prepared pan and bake for about 45 minutes or until a tester comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a wire rack to cool completely.
  5. To make the glaze; combine confectioners' sugar with almond extract and 1/2 a teaspoon of milk. Add a few drops of milk at a time after that until you achieve the desired consistency. Drizzle over the cake.
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