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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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Addictive Apple Chips

We've always loved apple chips!


Addictive Apple Chips
Makes 4 servings

Ingredients
  • 3 apples, washed (do not peel)
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
Directions
  1. Preheat oven to 250F and line 2 large baking sheets with foil. Place a cooling rack on each baking sheet. If you don't have cooling racks, just line your baking sheets with parchment instead. The apples will stick if you put them directly on foil.
  2. Slice the apples as thin as you can. Once you get to the middle, you can easily pick out the seeds with the tip of a knife, and continue slicing. I used a mandolin, as usual, on the thinnest setting.
  3. Place the apple slices in a single layer on the cooling racks. Don't overlap or they'll stick together.
  4. Mix sugar and cinnamon together and sprinkle on the apples. I used a fine sieve to do this and it made things easier. Turn the apples and sprinkle the other side. Remove racks of apples and shake off excess sugar from the baking sheets. Put racks back on baking sheets and place in the oven for 45 minutes.
  5. Remove both baking sheets and rotate them. I used large sheets so I used 2 racks. Switch racks as well. If using the parchment method, also flip the slices at this point. Bake another 45 minutes.
  6. If your apples are thicker than mine were, you can keep baking them. Take one out after the second 45 minute mark. It'll feel chewy but let it cool for 2 minutes and it should crisp up. If it's crispy they're ready otherwise let them keep cooking checking them every 15 minutes for crispness. Once you take the trays out of the oven, remove the apples from racks as fast as possible or they may stick.
  7. If you use sweet apples you could skip the sugar and just sprinkle with cinnamon. I might try Granny Smith sprinkled with salt next time. Yum!
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