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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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Pineapple Angel Food Cupcakes

If you're still not on Pinterest, you really should sign up! There are such awesome things on there! Yesterday I did a very cool project with my kids (which I'll create a separate post for) and today I made the easiest fat free cupcakes in the world! Just 2 ingredients!

The recipe makes a lot though, so I was thinking that next time I'll divide the cake mix and the can of pineapple in 4 parts, that way I can make 4 separate batches whenever I want. I've never tried to freeze canned pineapple but it's worth a shot. I'm not sure if you can freeze angel food cake, but if your freezer is big enough, you could make the whole batch and try freezing them.


Look at all the bubbles! The reaction between the cake mix and the acid in the pineapple surprised me.



Pineapple Angel Food Cupcakes
I found this on Pinterest
Makes 32 cupcakes

Ingredients
  • 1 540ml(9oz) can of crushed pineapple (don't drain it)
  • 1 box angel food cake mix
Directions
  1. Preheat the oven to 350F and line your muffin tin with paper liners. You'll probably have to do 2 batches unless you  have a super size oven and a lot of muffin tins.
  2. Mix both ingredients together with a fork. Use a giant bowl because this mixture will bubble up!
  3. Fill the muffin cups about 3/4 full. Bake for 10 minutes or until golden on top. Rotate them half way through if you find the ones in the back are getting darker faster. Repeat with the remaining batter. Cool completely before serving.
  4. Next time I'm going to add some coconut to the tops before baking.
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