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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 you over-bake them. Allow to co
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Spicy Vegan Potato Curry

This tastes almost like the inside of a samosa. Yummy!

The original recipe called for coconut milk but I didn't have any. I used almonds and water to create a substitute. I also prefer frozen peas over mushy canned peas so I used them in this recipe.


 Spicy Vegan Potato Curry
Adapted from Allrecipes.com
Makes 4 servings

Ingredients
  • 2 potatoes, peeled and cubed
  • 3/4 cup unsalted almonds
  • 3/4 cup water
  • 1 teaspoon avocado (or unflavoured) oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper or to taste
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon minced fresh ginger root
  • 1/2 teaspoon salt
  • 1 cup canned or fresh diced tomatoes
  • 1 cup garbanzo beans (chickpeas), rinsed and drained
  • 3/4 cup frozen peas, thawed
Directions
  1. Boil potatoes in salted water for 10 minutes. Drain and set aside.
  2. In a blender, puree almonds and water. If there are a few chunks of nut left it's okay.
  3. In a nonstick pan, sauté onions and garlic in oil until lightly browned.
  4. Stir in ginger and spices and cook just for a few seconds.
  5. Add the rest of the ingredients and simmer for 10-15 minutes or until a thick sauce forms. 
  6. Serve with plain yogurt and pita or naan.
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