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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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Beef Satay with Peanut Sauce

Another adaptation on a recipe from The South Beach Diet's Taste of Summer cookbook. I ate it all myself, but you can share if you're in the mood.



 Beef Satay with Peanut Sauce
Makes 1 -2 servings.

 Ingredients
  • 6oz grilling steak
  • 2 cloves minced garlic
  • juice of 1 lime
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon sesame oil
  • salt
  • pepper
  • 1 tablespoon peanut butter
  • 1 tablespoon water
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon red wine vinegar
  • red pepper flakes to taste
Directions
  1. Slice steak in 1/4" strips.
  2. Combine garlic, lime juice, ginger, sesame oil, salt and pepper. Add steak and mix. Set aside on the counter for about 20 minutes.
  3. Mix remaining ingredients together and set aside.
  4. You can put the steak strips on skewers if you wish, but I found it easier just to leave them as they were. Preheat a nonstick pan over high heat. Once the pan is hot, add the steak strips. You may have to do it in batches.
  5. Cook for 1-2 minutes then flip. Cook for another minute or two then remove from the pan. Let rest for a few minutes then serve with peanut dipping sauce.
Tip: This recipe would also work with chicken breast.
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