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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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Tomato and Feta Wrap

I like to eat this wrap for breakfast or lunch. It really doesn't get any easier than this.

 You can add other things to this if you like. Try chopped olives or a drizzle of balsamic vinegar. The fancy ribbon is optional but not recommended. I don't know what I was thinking.


Tomato and Feta Wrap
Makes 1 serving

Ingredients
  • 1 whole wheat tortilla (or 1 whole wheat pita)
  • 1oz feta cheese, sliced or crumbled
  • 1/2 a medium tomato, sliced
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon dried oregano
  • salt and pepper
Directions
  1. Place tomato and feta slices in the centre of your tortilla or pita.
  2. Drizzle olive oil on top followed by spices. Wrap it up and eat it.

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