No Shell Taco Salad

October 12, 2023

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...

This is one of my favourite salads. It's better if the meat is warm so it can mingle with the sour cream and create a sauce. You could use re-fried beans instead if you're vegetarian.

I'm sure you've seen burrito bowls served in a crispy tortilla? Place a tortilla in a pie dish and bake it until it becomes crisp, then serve your salad in it.

You could add other toppings such as black olives or pickled jalapenos.