Sorghum Pecan Blondie

1 lb Butter

1 lb Brown Sugar

12 oz. Sorghum syrup

12 oz. Eggs

1 Teaspoon Vanilla Extract

10 oz. Flour

1 teaspoon Baking Powder

2 teaspoons Kosher Salt

2 Cups Pecans

Preheat your oven to 350F. First, toast the pecans and lightly chop them. Next, whisk together the eggs, vanilla and sorghum and set them aside. Lightly cream the brown sugar and butter together just until they are combined. The more they are whipped the cakier the blondie will become. Once combined alternate adding the dry ingredients and the wet. Be sure to fully incorporate them between each addition and scrape down the sides of your bowl. Add all of the pecans in at the end then pour the batter into a well-buttered 9x13inch baking dish. The blondie will take about 25-35minutes to bake. Insert a skewer or cake tester into the center after about 25minutes to check for the doneness. It will come out clean when it is done. Allow them to cool before cutting and garnishing with the roasted apples and ginger whipped cream.

Ginger Whipped Cream

2 Cups Heavy Cream

1/2 Cup Powdered sugar

1 Tablespoon Fine Grated fresh ginger

Combine all three ingredients and whip to medium/stiff peaks.

Roasted Apples

2 Large Apples

1/2 Cup Brown sugar

1/2 Cup Butter, melted

Use a good firm, tart apple such as a granny smith. Peel and slice the apples into ½ inch thick wedges, toss them in a bowl with the melted butter and sugar and pour them onto a silicone mat lined pan or a well-oiled pan. Roast them at 400F for approximately 15 minutes or until the wedges begin to swell slightly and the syrup around the edges has begun to caramelize. Remove the pan from the oven and gently stir the apples on the pan to coat them with the syrup that has formed. Serve warm over the blondie with the fresh whipped cream.

Katie Bennett, Head Baker