Maple Spice Blondies With Walnuts Salted Caramel Recipes

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MAPLE WALNUT-BLONDIES



Maple Walnut-Blondies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 to 16 servings

Number Of Ingredients 17

Cooking spray
1 cup walnuts
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, cut into pieces
1 1/4 cups packed light brown sugar
1/2 cup pure maple syrup (grade A; dark or robust)
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 teaspoon salt
1/3 cup pure maple syrup (grade A; dark or robust)
1 1/2 cups confectioners' sugar
1 teaspoon fresh lemon juice
1/4 teaspoon maple extract, plus more to taste

Steps:

  • Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
  • Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
  • Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
  • Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.

MAPLE-WALNUT BLONDIES



Maple-Walnut Blondies image

An autumnal riff on classic blondies, these are a treat for the true maple fanatic. Adding maple syrup to the batter and toasting the walnuts in maple syrup gives the blondies double the maple flavor, while a splash of bourbon in the batter mellows the sweetness. Make sure to underbake these slightly: The key to moist, chewy blondies is to take them out just before they're fully baked. Refrigerate the blondies for optimal chewiness; they're especially good straight from the fridge.

Provided by Lidey Heuck

Categories     cakes, cookies and bars, dessert

Time 30m

Yield 9 servings

Number Of Ingredients 13

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
3/4 cup/165 grams light brown sugar, lightly packed
2 tablespoons maple syrup
1 large egg
1 1/2 teaspoons vanilla extract
1 teaspoon bourbon (optional)
1 cup/130 grams all-purpose flour
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking powder
Pinch of ground nutmeg
1/2 cup/50 grams walnuts or pecans
1 tablespoon maple syrup
Pinch of kosher salt

Steps:

  • Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
  • Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
  • In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
  • Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
  • Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.

MAPLE SPICE BLONDIES WITH WALNUTS & SALTED CARAMEL



Maple Spice Blondies with Walnuts & Salted Caramel image

Yummy

Provided by barbara lentz

Categories     Cakes

Time 30m

Number Of Ingredients 22

BLONDIES
1 c sugar
2 c flour
1 tsp each cinnamon and allspice
1/4 c real maple syrup
3/4 c vegetable oil
1 large egg beaten
1/2 c walnuts chopped
FROSTING
2 c powdered sugar
4 Tbsp real mayonnaise yes that's right
1 tsp each maple syrup and vanilla extract
2 Tbsp milk or to desired consistancy
CANDIED WALNUTS
1 Tbsp butter
1 c walnuts chopped
2 Tbsp sugar
1/8 tsp cinnamon
1/2 tsp vanilla
CARAMEL TOPPING
1 c caramel ice cream topping
sea salt

Steps:

  • 1. Preheat oven 350 degrees. Spray a 9 X 13 Pan. Mix all ingredients for blondies together except walnuts. Fold in walnuts. Press into baking pan and bake about 25 minutes. Let cool.
  • 2. Mix together ingredients for candied walnuts in skillet and cook until well coated. Let cool on wax paper.
  • 3. Mix ingredients together for frosting. Spread frosting on top of blondies. Sprinkle candied walnuts on top. Drizzle caramel over top and sprinkle with a little sea salt

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  • Preheat oven to 375F Lightly grease and line a 9x9 baking pan with parchment paper sling for easy removal after baking. Note: you can do without the parchment if you want to serve your blondies right from the pan.
  • Blend the butter and sugar together well in a mixing bowl. Beat in the egg and maple syrup, then blend in the extracts.
  • Sift in the flour, soda, and salt and then gently stir to combine. When almost fully blended, add 1 1/4 cups of the walnuts (save the last 1/4 cup for sprinkling on the top) and continue to fold until everything is incorporated, but don't over mix.
  • Spread the batter into the prepared pan and smooth out. Sprinkle the reserved walnuts over the top and press down just lightly.


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