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28th, August 2014

Apple Pecan Blondies

Apple Pecan BlondiesWow! This is one of the longest unscheduled breaks I’ve had on the blog. Between developing recipes for Twinings, a cold which I admittedly thought I Ebola *face palm, a mini trip, baking has gone from 4 times a week to almost nothing, but I’m back with apple pecan blondies.
Apple Pecan BlondiesAutumn is one of my favourite times of the year. Apart from all the colourful trees, the warm hearty meals, autumnal baking is my favourite. Baked goodies are filled with deep and dark spices that waft seductively through the house. Warm and sultry sticky, rich puddings grace the tables and are devoured without a second thought. Apple pecan blondies is my official way of welcoming the Autumnal seasons.Apple Pecan BlondiesThese apple pecan blondies are chocolate brownies, seasonal,  fruity blonde cousins.
Although these apple pecan blondies aren’t anything special by eye, they are laden with fragrant spices, which are warm and welcoming followed by slightly smokey tones from the pecan nuts, balanced out with the sharp sweet apples surely feels like I’m eating autumn, if ever that were possible.

Apple Pecan Blondies
Author: 
Recipe type: Bars & Squares
Prep time: 
Cook time: 
Total time: 
Yields: 9 squares
 
Kick start your autumnal baking with these delicious apple pecan blondies. Full of oats, apples and toasted pecans finished with delicious salted caramel goodness.
Ingredients
For the blondies...
  • 175g butter
  • 150g brown sugar
  • 125g sugar
  • 2 eggs
  • 100g oats
  • 200g flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp salt
  • 50g pecans, toasted
  • 2 granny smith apples, peeled and diced
For the topping...
Instructions
For the blondies...
  1. Line an 8 inch square tin with grease proof paper.
  2. Cream butter and sugars together for about 2 minutes on a low speed. Gradually add the eggs creaming after each addition.
  3. Add half of the dry ingredients and mix then add the nuts, apple and the remaining of the dry ingredients.
  4. Press into the lined tin and chill for 10 mins.
  5. Preheat the oven to 180C and bake in the oven for the 16-18 minutes. Allow to cool in the tin.
For the topping...
  1. Cut the blondies into 9 squares. Warm up the caramel in the microwave for about 10 seconds and spoon a little on top of the brownies.
  2. Place a pecan half on top of the caramel puddle.
Oh So Sweet Baker's Notes
- Feel free to sub walnuts for pecans
- You can replace some of the white plain flour for wholewheat with great results
- These apple pecan blondies are not overly sweet, making them perfect for a naughty breakfast or mid-morning treat

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7th, August 2014

Berry Iced Tea Pops

Strawberry Ice Tea PopsQuick post for you today, since recently I have been doing a lot of recipe testing for an upcoming hush hush project I’m working on and working with Twinings  so there’s only so much baked goodies and desserts my family can take. I decided to make a raspberry iced tea pops, as a refreshing treat for my family to demolish.

Berry Ice Tea PopsWe make iced tea quite often in my house. Usually it’s just a simple everyday tea bag with sugar, lemon and ice kind of thing. Recently, there is a sh*t load of different flavoured teas in my cupboard which has tempted me to make a variety of recipes with different flavours. Previously I made this earl grey tea popcorn, and this lemon green tea posset, no berry iced tea pops is the latest tea related thing I have made.

Berry Iced Tea PopsWhat I love about the berry iced tea pops is that the tea I use to make it is hibiscus, which aside from green tea, is one of my favourites. Love hibiscus tea too? This hibiscus sorbet is another great way to cool down. Continue Reading

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31st, July 2014

Lemon Green Tea Posset

Lemon Green Tea PossetBritain is a nation of tea drinkers. Tea for breakfast, mid morning, evening. Every other so often the phrase do you want a cuppa or shall I stick the kettle on pops up and to be honest I can’t see what the huge admiration with tea is to be honest. Don’t get me wrong I love a good cup of tea with a homemade slice of cake but I’m not about to drink my way through six cups of everyday tea. 3 is the most I can manage and that is when it’s really cold and i’m not even gonna allow everyday tea to pass my lips everyday. Instead I put tea in baked good and desserts such as this lemon green tea posset.

Lemon-Green-Tea-Posset-BerryI’m all about the green tea baby. Plain green tea, fruity green tea with honey or a flavoured syrup with a little sprinkle of lemon juice. Yup that’s what I be drinking. Fruit tea, chamomile, red bush I’m also accustomed to but green tea always wins. Continue Reading

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