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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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Broiled Trout

Trout is similar to salmon in texture, but the flavour is a little less fishy. You could certainly use salmon in place of trout in this recipe.



Broiled Trout
Makes 6-8 servings

 Ingredients
  • 4 fresh trout fillets, skin on
  • 1 lemon
  • salt
  • pepper
  • 1 tablespoon dried dill
Directions
  1. Preheat oven to broil.
  2. Line a baking sheet with foil (parchment paper is optional depending if you want the skin to come off the pan or not).
  3. Rinse fish in cold water to remove any scales then pat dry with paper towel. Place fish on baking sheet and sprinkle with spices.
  4. Broil fish for 10 minutes or until it's cooked through (this will depend on the thickness of your fish).
  5. While the fish is cooking prepare some homemade tartar sauce.
  6. Serve with tartar sauce and lemon wedges.

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