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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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Carrot and Zucchini Ribbon Salad

This simple salad is delightful. It's got such a fresh flavour - perfect for summertime. 


Carrot and Zucchini Ribbon Salad
Makes 4 servings

Ingredients
  • 1 zucchini, peeled
  • 2 large carrots peeled
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 cups fresh chopped parsley & dill
Directions
  1. Use a vegetable peeler to make ribbons out of the zucchini and carrots.
  2. Toss with lemon juice, oil , salt, pepper and herbs.
  3. It tastes better if it sits in the fridge for an hour or two before serving.
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