C'est en visitant le site de Joe - Culinary in the Desert que j'ai soudainement eu envie d'essayer ces carrés à l'érable dans ma nouvelle maison. Nous venons de déménager de la Nouvelle-Écosse à l'Ile de Vancouver il y a deux semaines et maintenant que ma cuisine est finalement prête à opérer j'ai décidé que le premier dessert serait celui-ci.
Que dire de ces carrés. Laissez-moi dire les commentaires de mes garçons et mon mari: Les meilleurs carrés que tu as fait jusqu'à maintenant, c'est super bon et moi de dire que c'est délectable. Chaque bouchée apportent une saveur d'érable, grains de butterscotch et de noix macadamia que j'aime bien.
Donc pour un premier dessert dans ma nouvelle cuisine ce fût réussi. Si vous n'avez pas de moule carré de 9x9 pouces je vous suggère de prendre un rectangulaire de 11x7 pouces. Ne prenez surtout pas un moule de 8x8 po car la garniture monte en cuisant et ça va déborder dans votre four.
English Version:
I was visiting one of my favorite blog by Joe - Culinary in the Desert and came along this recipe. Since I had just moved in my new house on Vancouver Island couple weeks ago and my kitchen was finally ready to start baking again, I decided that my first recipe would be this one.
Oh! what a treat. My husband and two teenage sons said that it was the best squares they had in a while. I think they are simply delectable. After every bite you want one more. You don't know when to stop. I'll have to hide them soon because they disappeared really fast. You get the maple, butterscotch and macadamia flavor in every bite.
So for the first dessert I made in my new kitchen it's a success. If you don't have a 9x9 square pan you could use a 11x7 rectangular. I don't recommended baking these in a 8x8 pan because as they cook they tend to raise and that may overflow in your oven.
Maple Butterscotch Macadamia Nut Blondies
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (6oz, 170g) unsalted butter, softened
1 cup packed brown sugar
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons maple extract
1 1/2 cups butterscotch chips
3/4 cup chopped macadamia nuts, toasted
Preheat the oven to 350
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing until combined. Mix in the maple extract. Add the dry ingredients and stir with a wooden spoon just until combined. Fold in the butterscotch chips and toasted macadamias.
Scoop the batter into a 9" baking pan coated with nonstick spray - use an off-set spaulta to spread it evenly in the pan. Bake until golden and a toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 25 to 35 minutes. Remove and place on a wire rack to cool completely before cutting.
Source: Joe - Culinary in the Country (Adapted from Whole Foods)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (6oz, 170g) unsalted butter, softened
1 cup packed brown sugar
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons maple extract
1 1/2 cups butterscotch chips
3/4 cup chopped macadamia nuts, toasted
Preheat the oven to 350
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing until combined. Mix in the maple extract. Add the dry ingredients and stir with a wooden spoon just until combined. Fold in the butterscotch chips and toasted macadamias.
Scoop the batter into a 9" baking pan coated with nonstick spray - use an off-set spaulta to spread it evenly in the pan. Bake until golden and a toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 25 to 35 minutes. Remove and place on a wire rack to cool completely before cutting.
Source: Joe - Culinary in the Country (Adapted from Whole Foods)
