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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 yo...
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Asian Salad


Asian Salad
Makes 2 servings

Ingredients
  • 4 tbsp slivered almonds
  • 1/2 tsp hoisin sauce
  • 1 tsp honey
  • 1/4 tsp crushed fresh ginger
  • 1/2 clove garlic
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1/4 tsp sesame oil
  • 4 cups shredded lettuce
  • 1/2 red pepper, diced
  • 2 tsp green onion, chopped
  • 1 stalk celery, chopped
  • 12 snow peas chopped
  • 1 carrot, grated
  • 1 medium apple, cut into matchsticks
  • 8 oz cooked chicken breast, diced
Directions
  1. Toast the almonds in a nonstick pan on medium heat until they start to brown. Try not to burn them. Put on a plate and set aside to cool.
  2. Mix hoisin, honey, ginger, garlic, vinegar and oils with a fork until it comes together as a dressing.
  3. Combine all the veggies and toss with dressing.
  4. Top with chopped chicken and toasted nuts.
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