CLASSIC BLONDIES
Steps:
- Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.
Nutrition Facts : Calories 147 kcal, Carbohydrate 20 g, Cholesterol 27 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 89 mg, Sugar 13 g, Fat 7 g, ServingSize Makes 9 to 16 blondies, UnsaturatedFat 0 g
MOM'S CINNAMON FLAPJACKS
Steps:
- In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When undersides are browned, turn and cook until second side is golden brown., Meanwhile, in small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.
Nutrition Facts :
CINNAMON CASHEW FLAPJACKS
Whip up a batch of these chewy, oaty flapjacks, packed with nuts, seeds and desiccated coconut - perfect as a afternoon pick-me-up
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Snack, Treat
Time 55m
Yield Makes 15
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.
- Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture. Tip into the tin and press down to an even layer. Bake for 30-35 mins until golden. Cool for 5 mins, then mark into squares - don't remove from the tin yet as they won't hold together until they are cold. Will keep in a sealed container for a couple of days.
Nutrition Facts : Calories 282 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CINNAMON FLAPJACKS
Steps:
- In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown., Meanwhile, in small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.
Nutrition Facts : Calories 501 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1032mg sodium, Carbohydrate 106g carbohydrate (62g sugars, Fiber 1g fiber), Protein 5g protein.
EASY BLONDIES
Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12-16 pieces
Number Of Ingredients 8
Steps:
- Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
- Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
- Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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- Preheat oven to 350°F/175°C. Line a 9×13-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk in the egg and vanilla extract. Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in chocolate and pecans.
- Spread dough evenly into prepared pan and smooth the top. Bake for 22-25 minutes, until the top is lightly golden brown and slightly firm to touch, and the edges start to pull away from the sides of the pan. The bars should appear soft but will set once cooled; over baking will make them dry and cakey. Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into squares. Serve warm or at room temperature.
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- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that the paper overhangs two of the sides like handles, then lightly coat with baking spray.
- In a large mixing bowl, beat the butter and dark brown sugar together on high speed for 2 minutes, until completely smooth and well combined. Beat in the eggs one at a time. Beat in the milk and vanilla, then the cinnamon and salt.
- Sprinkle the baking powder, baking soda, whole wheat pastry flour, and all purpose flour over the top. With a spatula or wooden spoon, stir by hand just until the flour disappears. Scrape the batter into the prepared pan and smooth the top. Bake the blondies for 35-40 minutes, just until the middle is set and a toothpick inserted in the center comes out clean. Do not overbake! Let cool in the pan for 5 minutes.
- For the topping, in a small bowl, stir together the sugar and cinnamon. Brush the top of the blondies with 1 tablespoon melted butter, then sprinkle the cinnamon-sugar mixture over the top. It will seem like too much, but use it all. Using the parchment paper handles, gently lift the blondies from the pan and transfer to a wire rack to cool completely. Once cool, slice and enjoy.
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