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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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Shrimp and Asparagus Frittata

Here's a great way to use up last night's left-overs.

Shrimp and Asparagus Frittata
Makes 1 serving

 Ingredients
  • 2-3 large eggs
  • 1 tablespoon grated parmesan cheese
  • salt
  • pepper
  • 1/2 teaspoon olive oil
  • 3 cooked asparagus spears
  • 6-8 grilled or cooked shrimp
Directions
  1. Beat eggs with cheese, salt and pepper.
  2. In a small frying pan, heat oil over medium heat.
  3. Add egg mixture and cook for 3 minutes. Reduce heat to medium low and add cut up asparagus and shrimp. Cover with a lid or foil and let cook a few minutes more until eggs are cooked through.
Tip: If you're doing this for a crowd, multiply the recipe and cook it in an pan that can go in the oven. once the asparagus and shrimp are added, bake it in a 350F oven until cooked through. In this case, you may also want to use raw shrimp so they can cook in the oven without getting chewy.
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