{"id":90,"date":"2010-12-11T09:17:40","date_gmt":"2010-12-11T14:17:40","guid":{"rendered":"http:\/\/angiewade.com\/?p=90"},"modified":"2010-12-11T09:17:40","modified_gmt":"2010-12-11T14:17:40","slug":"almost-famous-maple-butter-blondies","status":"publish","type":"post","link":"https:\/\/angiewade.com\/index.php\/2010\/12\/11\/almost-famous-maple-butter-blondies\/","title":{"rendered":"Almost-Famous Maple-Butter Blondies"},"content":{"rendered":"<p><a href='http:\/\/www.foodnetwork.com\/recipes\/food-network-kitchens\/almost-famous-maple-butter-blondies-recipe\/index.html' >Almost-Famous Maple-Butter Blondies<\/a><\/p>\n<p>Ingredients<br \/>\nFor the Blondies:<\/p>\n<p>    * 10 tablespoons unsalted butter, at room temperature,<br \/>\n    * plus more for the pan<br \/>\n    * 1 cup walnut pieces<br \/>\n    * 2 cups all-purpose flour<br \/>\n    * 1 teaspoon baking powder<br \/>\n    * 1\/2 teaspoon baking soda<br \/>\n    * 1 teaspoon salt<br \/>\n    * 1 1\/2 cups packed light brown sugar<br \/>\n    * 3 large eggs<br \/>\n    * 2 tablespoons vanilla extract<br \/>\n    * 6 ounces white chocolate, cut into chunks<br \/>\n    *<\/p>\n<p>For the Topping:<br \/>\nnocoupons<\/p>\n<p>    * 1\/3 cup maple syrup<br \/>\n    * 6 tablespoons unsalted butter<br \/>\n    * 1\/4 cup heavy cream<br \/>\n    * Vanilla ice cream, for serving<br \/>\n    * 1\/2 cup walnut pieces<\/p>\n<p>Directions<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Photograph by Kana Okada<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Almost-Famous Maple-Butter Blondies Ingredients For the Blondies: * 10 tablespoons unsalted butter, at room temperature, * plus more for the pan * 1 cup walnut pieces * 2 cups all-purpose flour * 1 teaspoon baking powder * 1\/2 teaspoon baking soda * 1 teaspoon salt * 1 1\/2 cups packed light brown sugar * 3 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/angiewade.com\/index.php\/2010\/12\/11\/almost-famous-maple-butter-blondies\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Almost-Famous Maple-Butter Blondies&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-90","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts\/90","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/comments?post=90"}],"version-history":[{"count":0,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/posts\/90\/revisions"}],"wp:attachment":[{"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/media?parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/categories?post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/angiewade.com\/index.php\/wp-json\/wp\/v2\/tags?post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}