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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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Banana Stuffed French Toast with Strawberry Syrup

For a crispy coating, roll the egg coated bread in crushed up cornflakes before frying.


Banana Stuffed French Toast with Strawberry Syrup
Makes 2 servings

Ingredients
  • 4 slices bread
  • 1 medium banana, sliced
  • 2 eggs, beaten
  • butter for frying
  • 1 cup strawberries
  • 1/4 cup syrup, maple or pancake
Directions
  1. Place the sliced banana between 2 pieces of bread.
  2. Dip into the egg and fry in butter until both sides are golden brown.
  3. In the meantime, put the strawberries and syrup in a pot and cook until the berries start to fall apart. Pour over the cooked French toast.

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