MAPLE ICED PUMPKIN BLONDIES RECIPE - (3.9/5)
Provided by kylaroy7
Number Of Ingredients 14
Steps:
- FOR MAPLE ICING: Beat 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring. Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Combine flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars.
ALMOST-FAMOUS MAPLE-BUTTER BLONDIES
When two brothers opened the first Applebee's in 1980, they gave it the clunky name T.J. Applebee's Rx for Edibles & Elixirs. The name changed six years later, but the chain's insanely popular Maple-Butter Blondies didn't come along until 2004. They're made with walnuts and white chocolate and served in a sizzling skillet with ice cream and maple-butter sauce. Applebee's sells about 2.5 million of the sundaes every year, and readers like Julie Thornton of Dover, PA, have been begging us to track down the recipe. The eatery's Kansas headquarters refused to reveal it, so Food Network Kitchens engineered this spot-on imitation.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 9 blondies
Number Of Ingredients 15
Steps:
- Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
- Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
- Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
- Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
- Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
MAPLE FROSTED PUMPKIN BLONDIES
Make and share this Maple Frosted Pumpkin Blondies recipe from Food.com.
Provided by JamesDeansGirl
Categories Bar Cookie
Time 50m
Yield 60 bars
Number Of Ingredients 13
Steps:
- BATTER: Preheat oven to 350*F.
- Grease a 15x10x1" jelly-roll pan.
- Whisk together the flour, baking powder, cinnamon, and salt in a small bowl; set aside.
- In a large bowl, using an electric mixer on medium speed, cream together the butter, brown sugar, and vanilla until creamy and smooth; scrape sides of bowl.
- Add the eggs, one at a time, blending well after each addition.
- Add the pumpkin; blend well.
- Reduce mixer speed to low; gradually add the flour mixture just until well blended.
- Spread batter evenly into the prepared pan.
- Bake for 20-25 minutes, or until a toothpick tests out clean.
- Cool completely.
- Meanwhile, make the FROSTING: Beat together the cream cheese, butter, and powdered sugar with an electric mixer on medium-low speed until smooth.
- Add enough maple extract for desired flavor and spreading consistency; frost cooled bars.
Nutrition Facts : Calories 90.6, Fat 3.9, SaturatedFat 2.4, Cholesterol 17.3, Sodium 56.9, Carbohydrate 13.3, Fiber 0.2, Sugar 9.3, Protein 1
GLAZED APPLE-MAPLE BLONDIES
My 6-year-old son and I conjured up this recipe to use up the last of the apples we picked from the local apple orchard. Serve it with a dollop of sweetened whipped cream. -Heather Bates, Athens, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. , In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick)., Transfer to prepared pan. Bake until top is golden brown and a toothpick inserted in center comes out with moist crumbs, 25-30 minutes., Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir until slightly thickened, 2-3 minutes. Remove from heat; cool slightly., Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
PUMPKIN BLONDIES
These yummy bars are a good way to use up any extra pumpkin you may have leftover from fall baking or an excuse to open another can! I had mini cinnamon chips, so 1/2 cup was plenty. If you have the full-size ones, you'll probably want more. Just sprinkle as much as you want over the top. If you don't have cinnamon chips at all, try butterscotch chips!
Provided by Alex
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. Spray foil with cooking spray.
- Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. Beat 1 more egg and vanilla extract into brown sugar mixture until combined. Stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
- Beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. Beat pumpkin puree into cream cheese mixture; stir in pumpkin pie spice.
- Spread 2/3 the batter into the prepared baking pan. Drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. Sprinkle cinnamon chips over batter-pumpkin mixture.
- Bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 21.1 g, Cholesterol 51.6 mg, Fat 9.9 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 109.2 mg, Sugar 12.4 g
MAPLE FROSTED PUMPKIN BARS
Make and share this Maple Frosted Pumpkin Bars recipe from Food.com.
Provided by jan007
Categories Bar Cookie
Time 45m
Yield 45 squares
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease 15x10-inch jelly-roll pan.
- Combine flour, baking powder, cinnamon and salt in medium bowl.
- Beat sugar, butter and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each.
- Beat in pumpkin.
- Gradually beat in flour mixture.
- Spread into prepared pan.
- Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
- Cool completely in pan.
- Spread with Maple Icing.
- Cut into bars.
- FROSTING: Thoroughly cream butter and sugar, adding maple syrup beat until light and spreadable.
- Frost and cut into squares.
- Garnish with chopped pecan if desired.
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EASY CHEWY PUMPKIN BLONDIES • LOVE FROM THE OVEN
From lovefromtheoven.com
4.8/5 (19)Total Time 50 minsCategory DessertCalories 272 per serving
- First, line a 13x9 inch baking pan with parchment paper and spray with non-stick cooking spray (the caramel can make this very sticky!)
- In a medium size pot, combine brown sugar, butter and pumpkin. Cook over medium heat, stirring until all ingredients have melted and combined. Remove from heat and allow to cool.
- While mixture is cooling, combine flour, baking powder, 1 tsp salt, cinnamon and pumpkin pie spice. Stir well to combine.
PUMPKIN BLONDIES | MY BAKING ADDICTION
From mybakingaddiction.com
4.5/5 (323)Total Time 55 minsCategory Bar DessertsCalories 202 per serving
- Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
- In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
- Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
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