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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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Devilled Easter Eggs

Aren't they purdy? You could use different colours and make these for other occasions, too.


Devilled Easter Eggs
Makes 8 servings

Ingredients
  • 8 hard boiled eggs
  • A few cups of warm water with some drops of food colouring in them
  • 1/4 cup mayo
  • 1 tbs chopped green onion (including the green part)
  • 1/2 tsp dry dill
  • pinch of pepper
  • pinch of paprika and sliced green onions for garnish
Directions
  1. Boil your eggs and let them cool. Mix water with your choice of colours. Remove the egg shells and dip your eggs in the water just to pick up some colour. Dry with paper towel.
  2. Cut the eggs in half and remove the yolks. Mash the yolks with the rest of the ingredients until they're fluffy and then fill the whites with the yolk mixture.
  3. Chill until you're ready to serve.
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