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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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Tomatoes with Fresh Basil and Boiled Eggs on Toast



Tomatoes with Fresh Basil and Boiled Eggs on Toast
Makes 4 servings

Ingredients
  • 2 plum tomatoes, sliced
  • 5 basil leaves chopped
  • 1 tablespoon each olive oil & balsamic vinegar
  • salt & pepper
  • 4 slices of rye (or other) bread, toasted
  • 4 hard boiled eggs, sliced
Directions
  1. Arrange the tomatoes on a plate and drizzle with oil and vinegar.
  2. Sprinkle on chopped basil, salt & pepper.
  3. Layer the tomatoes on a slice of toast followed by slices of egg.
  4. Sprinkle with more salt and pepper.

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