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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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Guacamole

Sometimes I like to add finely diced tomatoes to this recipe. Ensure you only add the tomato flesh and not the juice or seeds. You don't want guacamole soup. Or do you?



Guacamole
Makes 12 servings

Ingredients
  • 3 ripe avocados
  • 3 tablespoons finely minced sweet onion
  • fresh or pickled jalapeno to taste, finely minced
  • 3 tablespoons chopped fresh cilantro or flat leaf parsley
  • salt
  • juice of 1 lime
Directions
  1. Remove flesh from avocados and mash with a fork. Add all other ingredients to combine.It's up to you how lumpy or smooth you like it.
  2. Refrigerate until ready to use.

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