Even though we are still early into September, it is starting to feel like fall. Fall is my favorite season by far, and I could be any happier about this if I tried. I stocked my house with spicy scented candles over the weekend, went apple picking (bad crop this year, which is sad), and after I finish typing this, am getting my first Pumkpin Spice Soy Latte of the season. Worth every nutritionally deprived calorie. There is something about the onset of fall that makes me want to be in my kitchen baking. There are certain ingredients that really get put on display this time of year, and then hide until next. Pumpkin, apple, pure maple syrup, cinnamon, and clove. It isn’t fair really, but for now, they are the stars of my kitchen.
These maple blondies are a good way to say hello to fall. They are almost like a pancake in chewy bar form. They are so easy to make, and so simple, that the maple syrup really shines. When I speak of maple syrup, I am speaking of the kind that comes out of trees. Not the kind that is flavored corn syrup. There is a difference, and once you start using pure maple syrup, there is no turning back. There are grades of maple syrup and I like grade B. It is a deep amber color and has strong maple flavor. It is not an inexpensive product, but well worth every additional cent.
2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 Tablespoons melted butter
1 cup brown sugar
1/2 cup pure maple syrup
1 teaspoon vanilla
1 cup pecan pieces
Combine the dry ingredients in a large bowl. Set aside.
In another, whisk together the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Whisk until combined.
Pour the wet into the dry.
Stir until combined.
Stir in the pecan pieces.
Spread into a 9×13 pan that has been coated with cooking spray.
Bake in a preheated 350 degree oven for 20 minutes, or until a toothpick comes out clean.
Sprinkle with powdered sugar.
This recipe is adapted from Southern Lady Magazine.